Anthony Bourdain Quotes - Page 5

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• I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.

  Anthony Bourdain

  Use, Littles, Able

  "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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• Being a vegan is a first-world phenomenon, completely self-indulgent.

  Anthony Bourdain

  Self, World, Firsts

  Interview with David Sheff, www.playboy.com. October 13, 2011.

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• All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.

  Anthony Bourdain

  Moving, Thinking, Views

  Source: www.usatoday.com

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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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• What nicer thing can you do for somebody than make them breakfast?

  Anthony Bourdain

  Breakfast, Breakfast Being Important

  Interview with David Sheff, www.playboy.com. October 13, 2011.

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• When you have a child you're no longer the star of the movie.

  Anthony Bourdain

  Stars, Children

  Source: www.avclub.com

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• I'm not trying to explain other cultures, or to give a fair and balanced account of a country, or the top ten things you need to know. I'm not trying to spread world peace and understanding. I'm not an advocate or an activist or an educator or a journalist. I'm out there trying to tell stories the best I can.

  Anthony Bourdain

  Country, Other Cultures, Giving

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

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• I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy.

  Anthony Bourdain

  People, Abuse, Fans

  "Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook". Book by Anthony Bourdain, 2010.

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• And now to sleep, to dream...perchance to fart.

  Anthony Bourdain

  Dream, Sleep, Fart

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• The notion that before you even set out to go to Thailand, you say, 'I'm not interested,' or you're unwilling to try things that people take so personally and are so proud of and so generous with, I don't understand that, and I think it's rude. You're at Grandma's house, you eat what Grandma serves you.

  Anthony Bourdain

  Grandma, Thinking, People

  Interview with David Sheff, www.playboy.com. October 13, 2011.

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• I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't have missed it for the world.

  Anthony Bourdain

  Adventure, Years, Broken

  Anthony Bourdain (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.284, A&C Black

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• Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.

  Anthony Bourdain

  Edm, Too Much, Way

  "Anthony Bourdain's Takedown of EDM Is About as Good As It Gets" by Ben Collins, www.esquire.com. April 23, 2014.

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• I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good; sometimes it really hurts and is embarrassing.

  Anthony Bourdain

  Hurt, Feel Good, Opinion

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• Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.

  Anthony Bourdain

  Drinking, Ideas, Stranger

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• I'm certainly dismayed by what I'm seeing now. There's a lot of ugliness of a kind I've never seen in my lifetime, or heard in my lifetime. But, look, I'm a romantic. I'm hopeful.

  Anthony Bourdain

  Hopeful, Looks, Kind

  Source: www.avclub.com

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• 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.

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• There is no other place on earth even remotely like New Orleans. Don't even try to compare it to anywhere else.

  Anthony Bourdain

  New Orleans, Trying, Earth

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• 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.

  Anthony Bourdain

  Character, Differences, Rough Patches

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• I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.

  Anthony Bourdain

  Ideas, Tomatoes, Vines

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• 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.

  Anthony Bourdain

  Meat, Littles, Tough

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• I think we should be honest about who is working in our kitchens.

  Anthony Bourdain

  Thinking, Kitchen, Honest

  Source: www.chicagotribune.com

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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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• Venezuela is another place I'd like very much to go, which is proving very difficult. I have not been there to make a show and I'd like to, very much.

  Anthony Bourdain

  Venezuela, Difficult, Shows

  "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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• Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.

  Anthony Bourdain

  Effort, Pasta, Stuff

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

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• I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.

  Anthony Bourdain

  Writing, Editing, Trying

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

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