Anthony Bourdain Quotes - Page 4

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• I've been very careful about what I say yes to and what I say no to. And I think seriously always about... this may be a good idea right now or it may be a lot of money right now, but will it be good for me five years from now? Will it be fun? Will it make me hate myself? I think about all of those things.

  Anthony Bourdain

  Fun, Hate, Thinking

  Interview with Andrew Friedman, toqueland.com. May 2, 2014.

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• Whatever everyone else has asked you to do or never let you do, and let's do that.

  Anthony Bourdain

  Source: www.chicagotribune.com

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• I guess my whole life, as much as I might have wanted a child for the reason that everybody wants one, I always recognized that at no point until I was 50 was I old enough or up to the job. I thought, you know what, I not only really want a child, but at this point, finally in my life, I think I'm up to the job and I'm the type of person who could do the job well and I'm financially prepared to look after a child.

  Anthony Bourdain

  Jobs, Children, Thinking

  Source: www.avclub.com

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• As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

  Anthony Bourdain

  Chef, Pleasure

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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

  Anthony Bourdain

  Food, Adventure, Oysters

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

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• My French definitely improves the more I drink, as I worry less and less about absolutely perfect grammar. I do speak and understand the language, just not particularly well.

  Anthony Bourdain

  Worry Less, Perfect, Language

  "Anthony Bourdain The ‘Parts Unknown’ Interview". Interview with Kam Williams, newsblaze.com. January 9, 2015.

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• 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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• 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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• Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.

  Anthony Bourdain

  Years, Chef, Over It

  "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.

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• Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of my colon is that important compared to pleasure. As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business …. My responsibility is to give you the most delicious tomato that I can afford, given the circumstances, and maybe increase the likelihood that you get laid after dinner.

  Anthony Bourdain

  Dog, Responsibility, Thinking

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• I listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.

  Anthony Bourdain

  Teacher, Book, People

  "Anthony Bourdain The ‘Parts Unknown’ Interview". Interview with Kam Williams, newsblaze.com. January 9, 2015.

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• 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.

  Anthony Bourdain

  Boys, Want, Freak

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• You have to be a romantic to invest yourself, your money, and your time in cheese.

  Anthony Bourdain

  Cheesy, Cheese, Kitchen Confidential

  Anthony Bourdain (2010). “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook”, p.156, A&C Black

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• Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.

  Anthony Bourdain

  Thinking, Legs, Crutches

  Anthony Bourdain‏ @Bourdain, twitter.com. January 17, 2012.

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• Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.

  Anthony Bourdain

  Latin, Up Early, America

  "Your Interview: Anthony Bourdain". CBC News.ca reader questions, www.cbc.ca. September 8, 2010.

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• They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.

  Anthony Bourdain

  College, Thinking, Russia

  "A Cook's Tour". Book by Anthony Bourdain, 2001.

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• 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.

  Anthony Bourdain

  Soy Sauce, Sushi, Chef

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

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• Let's at least acknowledge who is working in America right now and what our needs are, as well as the moral question of somebody who's been here 20 years, paying taxes to which they probably do not receive a refund, and not committing any crimes, working hard, and supporting an industry. Shouldn't there be some middle ground here? Shouldn't there be a way for them to be welcome in this country?

  Anthony Bourdain

  Country, Years, America

  "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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• People's choice to become vegan, from people I've spoken to, seems motivated by fear.

  Anthony Bourdain

  People, Choices, Vegan

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• You realize after you travel enough that there's some things that, no matter how good you are at making television, no matter how good your cameras are, how well it's edited, there's no way the lenses could have captured the moment, and there's no way you will ever be able to write about it and do it justice.

  Anthony Bourdain

  Writing, Justice, Cameras

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

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• 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.

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• 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.

  Anthony Bourdain

  Thinking, Cities, Majority

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• I think of [street food] as the antidote to fast food; it's the clear alternative to the king, the clown and the colonel.

  Anthony Bourdain

  Kings, Thinking, Alternatives

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• The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.

  Anthony Bourdain

  Years, Dubious, Matter

  "What's Eating Bourdain?". Interview with Leeanne Griffin, digitaledition.courant.com.

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• I look at Guy Fieri and I just think, 'Jesus, I'm glad that's not me.'

  Anthony Bourdain

  Jesus, Thinking, Guy

  "Food feud! Paula Deen to Bourdain: 'Get a life'" by Vidya Rao, www.today.com. August 19, 2011.

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