Anthony Bourdain Quotes About Eating

Quotes about: Eating

• 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

  Anthony Bourdain

  Food, Adventure, Oysters

  Anthony Bourdain (2013). “Kitchen Confidential”, p.6, A&C Black

• 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me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.

  Anthony Bourdain

  Self, People, Cheese

• Good food and good eating are about risk.

  Anthony Bourdain

  Risk, Eating, Good Food

  Anthony Bourdain (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.60, A&C Black

• 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.

  Anthony Bourdain

  Food, Humble, Rocks

• 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.

  Anthony Bourdain

  Sweet, Cutting, Animal

  Source: www.avclub.com

• 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.

  Anthony Bourdain

  Cities, Mind, Cuisine

  "Arcane, Urbane & Insane Bourdain!". Interview with Kam Williams, www.pittsburghurbanmedia.com.

• 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.

  Anthony Bourdain

  Communication, People, Generations

  Source: www.macleans.ca

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

  Anthony Bourdain

  People, Rodents, Bugs

• 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.

  Anthony Bourdain

  Dark, Vacation, Perfect

  Interview with Joel Keller, www.avclub.com. November 21, 2011.

• 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.

  Anthony Bourdain

  Letting Go, Giving Up, Mean

  Anthony Bourdain (2010). “The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones”, p.105, Bloomsbury Publishing

• 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.

  Anthony Bourdain

  Dog, Cat, Trying

• 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.

  Anthony Bourdain

  Heart, Skills, Personality

  Interview with Sean O'Neal, www.avclub.com. January 8, 2008.

• 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.

  Anthony Bourdain

  Thinking, Years, Next Year

  "Regrets? He's had a few ..." by Euan Ferguson, www.theguardian.com. April 29, 2006.

• 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.

  Anthony Bourdain

  Chinese, Tonight, Breakfast

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

  Anthony Bourdain

  Simple, Thinking, Chef

  "Interview: Anthony Bourdain Is Ready To 'Get Jiro' With His New Food Focused Graphic Novel". Interview with Alex Zalben, www.mtv.com. June 26, 2012.

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

  Anthony Bourdain

  Dream, Eating, Restaurants

  "A 'Brutally Honest' Taste Of Anthony Bourdain's Hunger Tour At Foxwoods". Interview with Leeanne Griffin, www.courant.com. September 26, 2016.

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