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Anthony Bourdain Quotes

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Famous Anthony Bourdain Quotes

“I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).”

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Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.”

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Book:A Cook's Tour: Global Adventures in Extreme Cuisines
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“In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will sell their product only to grinders who agree to not test their product for E. coli contamination--until after it's run through a grinder with a whole bunch of other meat from other sources...It's like demanding of a date that she have unprotected sex with four or five other guys immediately before sleeping with you--just so she can't point the finger directly at you should she later test positive for clap.”

HumorFoodFood Regulation
Book:Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
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“Suddenly and without warning, one of the men stepped around and, with the beast's nether regions regrettably all too apparent, plunged his bare hand up to the elbow in the pig's rectum, then removed it, holding a fistful of steaming pig shit - which he flung, unceremoniously, to the ground with a loud splat before repeating the process.”

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Book:A Cook's Tour: Global Adventures in Extreme Cuisines
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“We knew well how much these people were paying for cocaine - and that the more coke cost, the more people wanted it. We applied the same market plan to our budding catering operation, along with a similar pricing structure, and business was suddenly very, very, good.”

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Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“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.”

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Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.”

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Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.”

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Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“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”

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Book:Kitchen Confidential
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“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.”

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Author:Anthony Bourdain
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