A Quote by Anthony Bourdain

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

Anthony Bourdain

Quote Topics

Anyone Chef Does Food Give Good Knows Loves Matters Pleasure Ultimately

Quote Author

Anthony Bourdain
American - Author
June 25, 1956 - June 8, 2018

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

Anthony Bourdain

When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.

Raekwon

Things can give pleasure to the mind and senses, but only love can give pleasure to the heart. And ultimately, that is what we are looking for.

Radhanath Swami

(a womanist) 3. Loves music. Loves dance. Loves the moon. Loves the Spirit. Loves love and food and roundness. Loves struggle. Loves the Folk. Loves herself. Regardless.

Alice Walker

It matters little if something is 'craft' or 'art.' The question is only this: does it give me pleasure?

Walter Darby Bannard

What happens on the football field matters, not in the way that food matters but as poetry does to some people and alcohol does to others: it engages the personality.

Arthur Hopcraft

Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of my colon is that important compared to pleasure. As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business …. My responsibility is to give you the most delicious tomato that I can afford, given the circumstances, and maybe increase the likelihood that you get laid after dinner.

Anthony Bourdain

Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.

Andrew Zimmern

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

Kate Christensen

Sometimes we want things we were not meant to have. Because he loves us, the Father says no. Faith trusts that no. Faith is willing not to have what God is not willing to give. Furthermore, faith does not insist upon an explanation. It is enough to know His promises to give what is good-he knows so much more about us than we do.

Elisabeth Elliot

What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.

Mario Batali

THE SUFFERING OF GENIUS AND ITS VALUE. The artistic genius desires to give pleasure, but if his mind is on a very high plane he does not easily find anyone to share his pleasure; he offers entertainment but nobody accepts it. That gives him, in certain circumstances, a comically touching pathos; for he has no right to force pleasure on men. He pipes, but none will dance: can that be tragic?

Friedrich Nietzsche

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Johnny Iuzzini

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

Ferran Adria

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.