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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'd never done anything useful as far as my writing.
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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.
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I'm not besotted with the notion of being on CNN to the point that I'm going to suddenly morph into Anderson Cooper or Christiane Amanpour. I'm not a foreign correspondent.
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The world they live in now is in no way the world the Michelin system was set up to evaluate back in France, which was all about motorists and seeing if it was worth driving an extra 50 miles for a restaurant. It's a silly thing. Why do you want to help a tire company? You don't owe them nothing.
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I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.
Anthony Bourdain
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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I love New York. I'm a guy for whom a New York accent is a comforting thing.
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People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.
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I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
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I'm never a reliable narrator, unbiased or objective.
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If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.
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The way you make an omelet reveals your character.
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My daughter always behaved in restaurants. And if she didn't, she's going out. I mean, one of the parents is going to take her outside. Immediately.
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If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.
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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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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.
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Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.
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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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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.
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There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
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