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I'm away 250 days a year. It's a tough situation.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
Tough
Days
Situation
Year
Away
Years

More quotes by Anthony Bourdain

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I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
Anthony Bourdain
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Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.
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The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever
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On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.
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For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
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I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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You dropped a 500-seat deuce on Times Square.
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Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
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Is there a sharper commentary on American culture and the world than The Simpsons?
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I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
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Thinking that your story is so interesting that other people will want to listen to it or read it or pay to hear it, that's - what kind of person thinks that? A monster of self-regard. It's not normal thinking.
Anthony Bourdain
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Good food and good eating are about risk.
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Italy is hard to beat. It's a family-friendly experience, they like to see kids in restaurants, and at dinner you see all the adults at the table and all the kids at the other end of the table. Maybe they run off and go play.
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I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.
Anthony Bourdain
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When I'm doing a book tour in the States, I'll wake up in the room sometimes in an anonymous chain hotel, and I don't know where I am right away. I'll go to the window, and it doesn't help there either, especially if you're in an anonymous strip and it's the usual Victoria's Secret, Gap, Chili's, Applebee's.
Anthony Bourdain
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I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
Anthony Bourdain