Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the megabestsellers Kitchen Confidential and A Cook’s Tour. His work has appeared in the New York Times and the New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show No Reservations.
Let this list of 122 quotations by the American author Anthony Bourdain lead you to an inspirational day. Recharge yourself with motivational food, people, life sayings, and satisfy your hunger for a better life.
What are the best Anthony Bourdain quotes?
We've made this hand-picked collection of quotes to show you what is Anthony Bourdain truly willing to say and leave for generations. Whether an inspirational quote or a motivational message about giving your best, we can all benefit from the wisdom, captured within these words.
Understand, when you eat meat, that something did die.
You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take.
I've been really fortunate in that I guess I was hired to do 'A Cook's Tour;
' I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn't already.
I don't have to agree with you to like you or respect you.
I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.
An employer of mine back in the '80s was kind enough to take me on after a rough patch, and it made a big difference in my life that I knew I was the sort of person who showed up on time. It's a basic tell of character.
In college, I think I probably positioned myself as an aspiring writer, meaning I dressed sort of extravagantly and adopted all the semi-Byronic affectations, as if I were writing, although I wasn't actually doing any writing.
In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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.
Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at him.
Context and memory play powerful roles in all the truly great meals in one's life.
These pharmaceutical company executives are dope dealers and they should be treated worse, and more roughly than dope dealers. When you're talking about millionaire and billionaire executives at pharmaceutical companies, these are people with something to lose if threatened with jail. Frog-march them out of their door in suburbia, handcuffed and surrounded by DEA officers, with their children and neighbours watching.
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.
I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.
I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
I, personally, think there is a really danger of taking food too seriously.
Food should be part of the bigger picture.
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like that.
You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.
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.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
I think there's a great storytelling tradition in the restaurant business that tends to attract people with an oral tradition of bulls - ting and bollocking. Creative people, people for whom the 9-to-5 world is not attractive or impossible. It seems that way. There are a lot of stories in the business, and a lot of characters - and it seems to attract its share of artists and writers and people who hope to do something creative in their lives.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
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.
I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.
If people are working only rice and beans for much of their diet, it says something.
The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
I'm always secretly the most pleased when a show just really, really looks good and when my camera guys are really happy with the images they got.
To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
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.
I like telling stories, and I tell stories that interest me.
It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
You can call me the bad boy chef all you want.
I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
Don't dunk your nigiri in the soy sauce.
Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.
I think there's a tendency to over-jack and over-umami food these days.
I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.