Anthony Bourdain Quotes - Page 7

Quotes about:

• I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.

  Anthony Bourdain

  Daughter, Home, Eight

  "Anthony Bourdain: 'Look, it's not normal, what I do.'". Interview with Adrian Lee, www.macleans.ca. October 31, 2016.

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• Every chef I know, their cholesterol is through the roof. And mine's not so great.

  Anthony Bourdain

  Chef, Cholesterol, Roof

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• If I'm in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most uniquely Roman of pastas, in some crummy little joint where Romans eat. I'd much rather do that than go to the Vatican. That's Rome to me.

  Anthony Bourdain

  Rome, Pasta, Littles

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

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• Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

  Anthony Bourdain

  Food, Oil, Lazy

  Anthony Bourdain (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.77, A&C Black

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• On the plane, I like to read fiction set in the location I'm going to. Fiction is in many ways more useful than a guidebook, because it gives you those little details, a sense of the way a place smells, an emotional sense of the place. So, I'll bring Graham Greene's The Quiet American if I'm going to Vietnam. It's good to feel romantic about a destination before you arrive.

  Anthony Bourdain

  Emotional, Smell, Giving

  "How to Travel Like Anthony Bourdain". www.esquire.com. September 25, 2013.

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• Without new ideas success can become stale

  Anthony Bourdain

  Ideas, Stale, New Ideas

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• I'm not afraid to look like an idiot on TV.

  Anthony Bourdain

  Reality, Looks, Idiot

  Reddit AMA, www.reddit.com. September 20, 2016.

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• Only desperation can account for what the Chinese do in the name of 'medicine.' That's something you might remind your New Age friends who've gone gaga over 'holistic medicine' and 'alternative Chinese cures.

  Anthony Bourdain

  Names, Medicine, Chinese

  Anthony Bourdain (2010). “A Cook's Tour: In Search of the Perfect Meal”, p.131, Bloomsbury Publishing USA

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• I think we should increase the minimum wage and I think $15 is a good beginning.

  Anthony Bourdain

  Thinking, Minimum Wage, Increase

  "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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• There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.

  Anthony Bourdain

  Military, Home, People

  "The Omnivore’s Agenda: An Interview with Anthony Bourdain". Interview with Clara Jeffery, www.motherjones.com. November, 2010.

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• If anything is good for pounding humility into you permanently, it's the restaurant business.

  Anthony Bourdain

  Humility, Restaurants, Restaurant Business

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

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• Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

  Anthony Bourdain

  Long, Cooking, Breakfast

  Source: www.usatoday.com

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• What is left of the poor? Try to buy a fresh f**king vegetable in West Baltimore. It is a not completely inconceivable scenario in the future, we'll all look like that... Waddling from convenience store to fast food outlet, chewing mindlessly on 99 cent hamburgers.

  Anthony Bourdain

  Kings, Vegetables, Trying

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• 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

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• Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

  Anthony Bourdain

  Art, Rocks, Guitar

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

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• 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.

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• The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.

  Anthony Bourdain

  Unique, Cities, Toronto

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• There are very sophisticated, very time-consuming dishes to prepare; always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.

  Anthony Bourdain

  Kindness, Scratches, Needs

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• I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.

  Anthony Bourdain

  Coffee, Progress, Cups

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• Being on television, being recognizable, this is unnatural.

  Anthony Bourdain

  Television, Unnatural

  Source: www.macleans.ca

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• Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.

  Anthony Bourdain

  Religious, Style, Quality

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• At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift.

  Anthony Bourdain

  Jobs, Tv Shows, Best Job

  "Cooking up a mystery: an interview with Anthony Bourdain". Interview with Jessica Bennett, www.raintaxi.com.

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• Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.

  Anthony Bourdain

  Adventure, Way, Hong Kong

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• I do the meatball recipe a lot. I think the army stew probably too. It's the most useful dish because it was born out of necessity and poverty and any idiot can make it in 20 minutes on a hot plate. It's cheap and uses readily available commercial ingredients. And it's delicious. It should be the great American dish - perfect late-night stoner dorm food for college kids on a budget.

  Anthony Bourdain

  Kids, Army, Night

  Source: www.chicagotribune.com

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• You know, it's not the world I would have wanted, for sure.

  Anthony Bourdain

  World, Wanted, Knows

  Source: www.avclub.com

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