Best 350 of Anthony Bourdain quotes - MyQuotes

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Anthony Bourdain
By Anonym 14 Sep

Anthony Bourdain

I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.

By Anonym 14 Sep

Anthony Bourdain

I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.

By Anonym 15 Sep

Anthony Bourdain

You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.

By Anonym 15 Sep

Anthony Bourdain

As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.

By Anonym 14 Sep

Anthony Bourdain

It seems that the more places I see and experience, the bigger I realize the world to be. The more I become aware of, the more I realize how relatively little I know of it, how many places I have still to go, how much more there is to learn. Maybe that's enlightenment enough - to know that there is no final resting place of the mind, no moment of smug clarity. Perhaps wisdom, at least for me, means realizing how small I am, and unwise, and how far I have yet to go.

By Anonym 13 Sep

Anthony Bourdain

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

By Anonym 15 Sep

Anthony Bourdain

Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.

By Anonym 14 Sep

Anthony Bourdain

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.

By Anonym 14 Sep

Anthony Bourdain

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.

By Anonym 13 Sep

Anthony Bourdain

If I'm in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most uniquely Roman of pastas, in some crummy little joint where Romans eat. I'd much rather do that than go to the Vatican. That's Rome to me.

By Anonym 19 Sep

Anthony Bourdain

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.

By Anonym 15 Sep

Anthony Bourdain

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.

By Anonym 13 Sep

Anthony Bourdain

As incisively pointed out in the documentary Food Inc.," an overwhelmingly large percentage of "new," healthy," and "organic" alternative food products are actually owned by the same parent companies that scared us into the organic aisle in the first place. "They got you comin' and goin'" has never been truer.

By Anonym 14 Sep

Anthony Bourdain

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

By Anonym 13 Sep

Anthony Bourdain

If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.

By Anonym 13 Sep

Anthony Bourdain

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.

By Anonym 14 Sep

Anthony Bourdain

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.

By Anonym 14 Sep

Anthony Bourdain

I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.

By Anonym 15 Sep

Anthony Bourdain

Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.

By Anonym 14 Sep

Anthony Bourdain

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

By Anonym 14 Sep

Anthony Bourdain

Oh yes, there's lots of great food in America. But the fast food is about as destructive and evil as it gets. It celebrates a mentality of sloth, convenience, and a cheerful embrace of food we know is hurting us.

By Anonym 15 Sep

Anthony Bourdain

your body is not a temple, it's an amusement park. Enjoy the ride.

By Anonym 13 Sep

Anthony Bourdain

I'm not going to get off the pony as long as they let me ride it.

By Anonym 17 Sep

Anthony Bourdain

Look at your waiter's face. He knows. It's another reason to be polite to your waiter: he could save your life with a raised eyebrow or a sigh.

By Anonym 13 Sep

Anthony Bourdain

For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.

By Anonym 14 Sep

Anthony Bourdain

Open your mind, get up off the couch, move.

By Anonym 13 Sep

Anthony Bourdain

I do the meatball recipe a lot. I think the army stew probably too. It's the most useful dish because it was born out of necessity and poverty and any idiot can make it in 20 minutes on a hot plate. It's cheap and uses readily available commercial ingredients. And it's delicious. It should be the great American dish - perfect late-night stoner dorm food for college kids on a budget.

By Anonym 13 Sep

Anthony Bourdain

I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.

By Anonym 13 Sep

Anthony Bourdain

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.

By Anonym 14 Sep

Anthony Bourdain

People's choice to become vegan, from people I've spoken to, seems motivated by fear.

By Anonym 14 Sep

Anthony Bourdain

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

By Anonym 14 Sep

Anthony Bourdain

My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.

By Anonym 13 Sep

Anthony Bourdain

In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.

By Anonym 13 Sep

Anthony Bourdain

At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift.

By Anonym 15 Sep

Anthony Bourdain

There is no Final Resting Place of the Mind.

By Anonym 14 Sep

Anthony Bourdain

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

By Anonym 14 Sep

Anthony Bourdain

My family is very far from normal.

By Anonym 15 Sep

Anthony Bourdain

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.

By Anonym 14 Sep

Anthony Bourdain

I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.

By Anonym 13 Sep

Anthony Bourdain

But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.

By Anonym 14 Sep

Anthony Bourdain

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.

By Anonym 13 Sep

Anthony Bourdain

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.

By Anonym 19 Sep

Anthony Bourdain

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

By Anonym 15 Sep

Anthony Bourdain

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

By Anonym 13 Sep

Anthony Bourdain

I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve.

By Anonym 13 Sep

Anthony Bourdain

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

By Anonym 13 Sep

Anthony Bourdain

I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.

By Anonym 13 Sep

Anthony Bourdain

I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.

By Anonym 15 Sep

Anthony Bourdain

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.

By Anonym 15 Sep

Anthony Bourdain

When you have a child you're no longer the star of the movie.