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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.

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
Person
Immediately
Book
Stranger
Writing
Normal
Kind
Deal
Tolerable
Something
Deals
Pleasing
Either
Terrifying
Anything
Strangers
Persons
Recognized

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And now to sleep, to dream...perchance to fart.
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Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.
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I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
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Street food, I believe, is the salvation of the human race.
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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
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I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
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An ounce of sauce covers a multitude of sins.
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Norman Mailer described the desire to be cool as a decision to encourage the psychopath in oneself, to explore that domain of experience where security is boredom and therefore sickness and one exists in the present, in that enormous present which is without past or future, memory or planned intention.
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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
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Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone. Bad food is fake food, food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
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My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
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For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.
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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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Without new ideas success can become stale
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I'm in no position to try to tell people how to live their family life.
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I'm a control freak. If you're going to slap my name on something, I would like to control it.
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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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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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Everything important I learned, I learned as a dishwasher.
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