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I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.
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
Self
Creative
Giving
Anyone
Much
Whatever
Make
Freedom
History
Experience
Indulgent
Give
Anywhere
Ever
Television
More quotes by Anthony Bourdain
Only desperation can account for what the Chinese do in the name of 'medicine.' That's something you might remind your New Age friends who've gone gaga over 'holistic medicine' and 'alternative Chinese cures.
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I'm not afraid to look like an idiot on TV.
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I listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.
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Without Montreal, Canada would be hopeless.
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Drugs didn't work out too well for me.
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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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Most of the time, I'm fighting guys who are 22 years old, former college wrestlers, athletes, kids who are in much better shape than me. Often people who are much bigger and wider than me. It can be dispiriting at first.
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You dropped a 500-seat deuce on Times Square.
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Good food and good eating are about risk.
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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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If you're training in a combat sport, deliciousness takes a backseat.
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I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
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I wasn't that great a chef, and I don't think I'm that great a writer.
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The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.
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Being on television, being recognizable, this is unnatural.
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Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
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Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
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I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
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