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My love of soft, runny cheese - it's impossible to resist.
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
Impossible
Love
Runny
Cheese
Resist
Soft
More quotes by Anthony Bourdain
I'm a decent cook I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
Anthony Bourdain
I'm in no position to try to tell people how to live their family life.
Anthony Bourdain
I don't think people should be encouraged to look like Kate Moss I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
Anthony Bourdain
Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.
Anthony Bourdain
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.
Anthony Bourdain
The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
Anthony Bourdain
Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.
Anthony Bourdain
My wife was easy because she trains [jiu-jitsu] all the time. She's pretty much on a completely different diet. I always just threw meat at her and she's happy on a 100 percent protein diet, so we seldom ate together.
Anthony Bourdain
I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good sometimes it really hurts and is embarrassing.
Anthony Bourdain
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
Anthony Bourdain
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
Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.
Anthony Bourdain
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
Anthony Bourdain
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
Anthony Bourdain
Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say complimenti and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.
Anthony Bourdain
Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell's Tomato Soup with some oysterettes. It was comfort food that is what food should be.
Anthony Bourdain
There are very sophisticated, very time-consuming dishes to prepare always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
Anthony Bourdain
Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
Anthony Bourdain
I eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.
Anthony Bourdain
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
Anthony Bourdain
