A Quote by 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.
One of the greatest things I've ever seen happen was the morning I opened the newspaper and it said that some very powerful government officials had decided to change the name of “french fries” to “freedoom fries” and “french toast” to “freedom toast”. It was impressive. I wanted to write a letter to them just to thank them, just for proving globally that they were absolute imbeciles.
The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood.
French fries. I have been obsessed with them since I was born. I like big, big steak fries, curly fries, seasoned fries - any kind!
French fries kill more people than guns and sharks, yet nobody's afraid of French fries.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
I have ten bucks in my pocket - what to spend it on? French fries - ten dollars' worth of french fries, ultimate fantasy.
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.
The reason my kids like McDonald's is that they always know what they're going to get. It's not gourmet food, but the french fries they order in Indianapolis are just like the french fries they order in Tampa. Wherever they get McDonald's fries, they know it will be the same. That's what McDonald's does.
I like French fries," I say. I like French fries? I sound like a slow child in a made-for-TV movie.
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
I do like potato chips, French fries and Barney's burgers in L.A. with seasoned curly fries.
Some people think I am an issue-oriented writer, but I've never said to myself, I'm gong to write about such-and-such an issue - that would make for incredibly boring writing, at least to my taste. Creating someone I don't know and her made-up world shows us more about who we are - is actually a better mirror - than if I were to parade in front of you an instantly recognizable person in an instantly recognizable situation. I'm not saying, Let's make it all abstract and weird and difficult and thereby you will know more about yourself. My process is much more organic than that.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
French fries. I love them. Some people are chocolate and sweets people. I love French fries. That and caviar.
Ketchup tastes good on steak. French fries. Steak and french fries - ketchup. Don't get me started.
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