Best 350 of Anthony Bourdain quotes - MyQuotes

Follow
Anthony Bourdain
By Anonym 13 Sep

Anthony Bourdain

In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful. ... With the best restaurants in New York, you'll find something similar to it in Paris or Copenhagen or Chicago. But there is no place like New Orleans. So it's a must-see city because there's no explaining it, no describing it. You can't compare it to anything. So, far and away New Orleans.

By Anonym 13 Sep

Anthony Bourdain

In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.

By Anonym 15 Sep

Anthony Bourdain

Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.

By Anonym 14 Sep

Anthony Bourdain

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.

By Anonym 14 Sep

Anthony Bourdain

It's as if Japanese men, all to aware that deep inside they'd like to stomp Tokyo flat, breathe fire, and do truly terrible and disgusting things to women, have built themselves the most beautiful of prisons for their rampaging ids. Instead of indulging their fantasies, they focus on food, or landscaping, or the perfect cup of tea -- or a single slab of o-toro tuna -- letting themselves go only at baseball games and office parties.

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 14 Sep

Anthony Bourdain

PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die ever and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious.

By Anonym 14 Sep

Anthony Bourdain

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

By Anonym 13 Sep

Anthony Bourdain

I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me; that's impressive.

By Anonym 13 Sep

Anthony Bourdain

Don't touch my d**k, don't touch my knife.

By Anonym 14 Sep

Anthony Bourdain

My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.

By Anonym 14 Sep

Anthony Bourdain

Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.

By Anonym 14 Sep

Anthony Bourdain

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

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 15 Sep

Anthony Bourdain

There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.

By Anonym 14 Sep

Anthony Bourdain

My house is run, essentially, by an adopted, fully clawed cat with a mean nature.

By Anonym 18 Sep

Anthony Bourdain

Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.

By Anonym 13 Sep

Anthony Bourdain

I look at Guy Fieri and I just think, 'Jesus, I'm glad that's not me.'

By Anonym 14 Sep

Anthony Bourdain

It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, "Hey baby it's good, maybe you should try it." That never worked for me.

By Anonym 14 Sep

Anthony Bourdain

I've been very careful about what I say yes to and what I say no to. And I think seriously always about... this may be a good idea right now or it may be a lot of money right now, but will it be good for me five years from now? Will it be fun? Will it make me hate myself? I think about all of those things.

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 13 Sep

Anthony Bourdain

I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.

By Anonym 15 Sep

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.

By Anonym 14 Sep

Anthony Bourdain

Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

By Anonym 13 Sep

Anthony Bourdain

In college, I think I probably positioned myself as an aspiring writer, meaning I dressed sort of extravagantly and adopted all the semi-Byronic affectations, as if I were writing, although I wasn't actually doing any writing.

By Anonym 13 Sep

Anthony Bourdain

Cooking professionally is a dominant act, at all times about control. Eating well, on the other hand, is about submission. It's about giving up all vestiges of control, about entrusting your fate entirely to someone else. It's about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a warm bath. It's about shutting down the radar and letting good things happen. Let it happen to you.

By Anonym 15 Sep

Anthony Bourdain

Without new ideas success can become stale

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 13 Sep

Anthony Bourdain

I'm away 250 days a year. It's a tough situation.

By Anonym 15 Sep

Anthony Bourdain

You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.

By Anonym 13 Sep

Anthony Bourdain

If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.

By Anonym 14 Sep

Anthony Bourdain

Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.

By Anonym 15 Sep

Anthony Bourdain

Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts, it even breaks your heart. But that’s okay. The journey changes you; it should change you. It leaves marks on your memory, on your consciousness, on your heart, and on your body. You take something with you. Hopefully, you leave something good behind.

By Anonym 19 Sep

Anthony Bourdain

The tone of the repartee was familiar, as was the subject matter, a strangely comfortable background music to most of my waking hours over the last two decades or so - and I realised that, my God... I've been listening to the same conversation for twenty-five years!

By Anonym 15 Sep

Anthony Bourdain

The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.

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 16 Sep

Anthony Bourdain

It was not a pretty sight, all these pale, gangly, pimpled youths, in a frenzy of hunger and sexual frustration, shredding bread.

By Anonym 14 Sep

Anthony Bourdain

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

By Anonym 13 Sep

Anthony Bourdain

I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.

By Anonym 16 Sep

Anthony Bourdain

I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).

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 14 Sep

Anthony Bourdain

Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain

By Anonym 13 Sep

Anthony Bourdain

Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever

By Anonym 13 Sep

Anthony Bourdain

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.

By Anonym 14 Sep

Anthony Bourdain

Naturally, I'm misanthropic. But the Negronis are helping considerably.

By Anonym 15 Sep

Anthony Bourdain

There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.

By Anonym 13 Sep

Anthony Bourdain

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.

By Anonym 15 Sep

Anthony Bourdain

Wholesome food is wholesome food anywhere. I may not like something but, generally speaking, if it's a busy, street food stall serving mystery meat in India, they're in the business of serving their neighbors. They're not targeted toward a transient crowd of tourists that won't be around tomorrow. They're not in the business of poisoning their neighbors.

By Anonym 14 Sep

Anthony Bourdain

I think we should increase the minimum wage and I think $15 is a good beginning.

By Anonym 14 Sep

Anthony Bourdain

On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.