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A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.
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
French
Obviously
Live
Without
Really
Good
Stinky
Things
Dessert
Love
Cheese
More quotes by Anthony Bourdain
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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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Free time is my enemy. I recognized early on I'm not a guy who should have a lot of time to contemplate the mysteries of the universe. I need to stay busy... That's just the nature of my demons.
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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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The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
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People everywhere have been very, very good to me, whether I'm with or without cameras.
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I don't have to agree with you to like you or respect you.
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I can unload my opinion on anybody at anytime.
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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.
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I make friends faster and easier than journalists.
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Everything important I learned, I learned as a dishwasher.
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I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
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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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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.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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An ounce of sauce covers a multitude of sins.
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To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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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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