Top 361 Quotes & Sayings by Anthony Bourdain
Explore popular quotes and sayings by an American author Anthony Bourdain.
Last updated on November 25, 2024.
In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
Sometimes the greatest meals on vacations are the ones you find when Plan A falls through.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
I'm not afraid to look like an idiot.
What nicer thing can you do for somebody than make them breakfast?
I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
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.
Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.
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.
Is there a sharper commentary on American culture and the world than The Simpsons?
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me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
Context and memory play powerful roles in all the truly great meals in one's life.
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.
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.
The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life.
I'm never a reliable narrator, unbiased or objective.
I wasn't that great a chef, and I don't think I'm that great a writer.
The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.
Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.
I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.
If anything is good for pounding humility into you permanently, it's the restaurant business.
You learn a lot about someone when you share a meal together.
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.
Barbecue may not be the road to world peace, but it's a start.
Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
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.
Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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.
I'm a control freak. If you're going to slap my name on something, I would like to control it.
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
Being a vegan is a first-world phenomenon, completely self-indulgent.
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.
I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
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.
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.
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.
My brain and body and nervous system, they see a plane ride, a long plane trip, as an opportunity to sleep with nothing coming in, nothing to do. I just go offline the minute I'm on the plane.
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.
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.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.
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.
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.
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
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.
Every chef I know, their cholesterol is through the roof. And mine's not so great.
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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.
I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
I'm very type-A, and many things in my life are about control and domination, but eating should be a submissive experience, where you let down your guard and enjoy the ride.
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.
I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
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.
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