A Quote by Anthony Bourdain

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things. — © Anthony Bourdain
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
The language of truth is unadorned and always simple.
What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.
If I had the opportunity to say a fine word to all the young people of America, it would be this: Don't think too much about yourselves. Try to cultivate the habit of thinking of others; this will reward you. Nourish your minds by good reading, constant reading. Discover what your lifework is, work in which you can do most good, in which you can be happiest. Be unafraid in all things when you know you are in the right.
I found that most people don't really want to know the truth. There are plenty of people who want to know the truth on their terms or require that the truth be contained within certain boundaries of comfort. But truth can never be known this way. You have to seek truth from a place of not knowing, and that can be a very threatening place because we think we already know the truth or we are afraid of what the truth might be.
Do people think we eat, like, gold cereal in the morning? We're really simple, simple, simple people. We grocery shop; we wash our own dishes. We do most of the things that most people do.
Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
Things that are good are good, and if one is responding to that goodness one is in contact with a truth from which one is getting something. The truth is doing us good. The truth of the sunshine, the truth of the rain, the truth of the fresh air, the truth of the wind in the trees, these are truths. And they are always accessible!
Art should be truth; and truth, unadorned, unsentimentalized, is beauty.
One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
Girls especially are fond of exchanging confidences with those whom they think they can trust; it is one of the most charming traits of a simple, earnest-hearted girlhood, and they are the happiest women who never lose it entirely.
I think most of the actors that I know that I think are good are kind of funny people. There's just something about being alive to the truth of a moment that makes a good joke that also makes a good actor.
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
Life has many good things. The problem is that most of these good things can be gotten only by sacrificing other good things. We all recognize this in our daily lives. It is only in politics that this simple, common sense fact is routinely ignored.
The most powerful ideologies are not those that prevail against all challengers but those that are never challenged because in their ubiquity they appear as nothing more than the unadorned truth.
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.
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