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Anthony Bourdain Quotes

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Anthony Bourdain, born on June 25, 1956, was an American chef, writer, and television personality. Known for his unique culinary style and exploration of global cuisine, he hosted popular shows such as 'No Reservations' and 'Parts Unknown'.

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All Kitchen Confidential Ifs People Anthony Bourdain Chef Cozinha Food Restauração Thinking Cooking Way Knows Should World Trying Eating Restaurants Want Years Cooks

Famous Anthony Bourdain Quotes

“We are, after all, citizens of the world - a world filled with bacteria, some friendly, some not so friendly. 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 McDonald's? 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. I'll give you the benefit of the doubt, Senor Tamale Stand Owner, Sushi-chef-san, Monsieur Bucket-head. What's that feathered game bird, hanging on the porch, getting riper by the day, the body nearly ready to drop off? I want some.”

Food Adventure Travel Eating Food Writing

Book:Kitchen Confidential: Adventures in the Culinary Underbelly

Source: Kitchen Confidential: Adventures in the Culinary Underbelly

“Too lazy to peel fresh? You don't deserve to eat garlic.”

Food Eating Cooking Kitchen Food Writing Garlic Fresh

Book:Kitchen Confidential: Adventures in the Culinary Underbelly

Source: Kitchen Confidential: Adventures in the Culinary Underbelly

“Everything was different now. Everything. I'd not only survived - I'd enjoyed.”

Change Food Eating Food Writing Oysters Food Memories

Book:Kitchen Confidential: Adventures in the Culinary Underbelly

Source: Kitchen Confidential: Adventures in the Culinary Underbelly

“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.”

Ifs Mind Nations Cities Eating Trapped Adore Cuisine Japanese Food

Author:Anthony Bourdain

“Trying to micromanage the perfect vacation is always a disaster. That leads to terrible times. If you get lost and you just end up eating just anywhere, you know, you see a bunch of Venetians sitting around smoking cigarettes, eating something unrecognizable in a dark alley somewhere, chances are it's interesting.”

“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.”

Source: The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones

“There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart in it, if there's no personality in it, it's not something you want to go back for. But heart without any skill at all? All the heart in the world ain't gonna help you if you can't peel an onion, or if you don't understand how to apply heat properly. A well-done steak is a well-done steak.”

Ifs World Want Wells Heart Done Helping Personality Skills Eating Heat Chef Spectacular Steak Well Done Onions Technicians

Author:Anthony Bourdain

“I eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.”

Ifs Knows Bigs Tomorrow Eating Dinner Chinese Tonight Breakfast Banquets

Author:Anthony Bourdain

“I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.”

Thinking Knows Simple Eating Universal Good Things Chef Universal Truth

Author:Anthony Bourdain

“Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.”

Dream Eating Workers Restaurants Living Wage

Author:Anthony Bourdain

“If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.”

Ifs Hard Animal Cutting Sweet Eating Training Weight Competition Rice Beans Protein Eating Animals

Author:Anthony Bourdain

“If people are eating mostly pickles after many generations, where did that come from? It's reflective of history, often a painful history. It's central to a culture, to a history, to a personal story. It's communication at its most fundamental.”

People Ifs Stories Culture Generations Communication Eating Fundamentals Painful Pickles Personal Stories

Author:Anthony Bourdain

“I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.”

People Eating Freak Bugs Rodents

Author: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.”

People Self Pleasure Eating Conscious Deny Attractive Nonsense Appropriate Bloody Cheese Self Conscious Steak Outdated Hunk

Author:Anthony Bourdain

“I try to very hard to avoid a situation where I would be eating cat or dog; I've managed to gracefully avoid that. It's hypocritical of me and an arbitrary line, but one that I have managed to avoid crossing.”

Trying Hard Would Be Lines Situation Dog Eating Cat Arbitrary Crossings Hypocritical

Author:Anthony Bourdain

“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.”

Ifs Thinking Knows Years Next Eating Decided Seasons Good Things Pot Plates Chef Belly Consensus Next Year

Author:Anthony Bourdain

“I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure”

Source: Kitchen Confidential

“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.”

Knows Want Trying Hard Mystery Rocks Food Eating Fishes Humble East Locals France Meat Mexico Sincerely Provinces Mcdonalds Cafes Stew Want To Travel Kitchen Confidential Hard Rock

Author:Anthony Bourdain

“Good food and good eating are about risk.”

Risk Eating Good Food Kitchen Confidential Good Eating

Book:Tony Bourdain boxset: Kitchen Confidential & Medium Raw

Source: Tony Bourdain boxset: Kitchen Confidential & Medium Raw