Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.— Anthony Bourdain
The most sensual Anthony Bourdain quotes that are life-changing and eye-opening
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.
your body is not a temple, it's an amusement park. Enjoy the ride.
Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts, it even breaks your heart. But that’s okay. The journey changes you; it should change you. It leaves marks on your memory, on your consciousness, on your heart, and on your body. You take something with you. Hopefully, you leave something good behind.
I don't have to agree with you to like you or respect you.
This is the dream of all the world. The dream is to live in Granada. You know, work in the morning, have a one-hour in the afternoon, at night go out and have that life. You know. Go out and see your friends and eat tapa and drink red wine and be in a beautiful place.
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
Doing graphic novels is cool! It's fun! You get to write something, and then see it visually page by page, panel by panel, working with the artist, you get to see it fleshed out.
I'm never a reliable narrator, unbiased or objective.
I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.
If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.
Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
Good food is very often, even most often, simple food.
Vegetarians, and their Hezbollah-like splinter faction, the vegans .
.. are the enemy of everything good and decent in the human spirit.
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.
If I'm an advocate for anything, it's to move.
As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else's shoes or at least eat their food, it's a plus for everybody. Open your mind, get up off the couch, move.
I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
The way you make an omelet reveals your character.
Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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.
Nobody in Singapore drinks Singapore Slings.
It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.
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.
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.
What nicer thing can you do for somebody than make them breakfast?
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
An ounce of sauce covers a multitude of sins.
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
You have to be a romantic to invest yourself, your money, and your time in cheese.
Being a vegan is a first-world phenomenon, completely self-indulgent.
Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.
Skills can be taught. Character you either have or you don't have.
Good food and good eating are about risk.
Context and memory play powerful roles in all the truly great meals in one's life.
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
If anything is good for pounding humility into you permanently, it's the restaurant business.
Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.
Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.
As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
I don't have to agree with you to like you or respect you.
Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.
Only Texans and Jews understand brisket
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...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.