Anthony Bourdain Quotes - Page 8

Quotes about:

• 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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• 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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• 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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• 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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• I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.

  Anthony Bourdain

  Space, Looks, Puck

  Anthony Bourdain (2001). “Kitchen Confidential”, p.68, A&C Black

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• Without Montreal, Canada would be hopeless.

  Anthony Bourdain

  Would Be, Canada, Hopeless

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• When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.

  Anthony Bourdain

  Drinking, Beer, Issues

  "Anthony Bourdain Parts Unknown". www.cnn.com. August 11, 2013.

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• What's the opposite of suck? Un-suck?

  Anthony Bourdain

  Opposites

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• I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

  Anthony Bourdain

  Years, Alive, World

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• Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.

  Anthony Bourdain

  Food, Humble, Rocks

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• 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.

  Anthony Bourdain

  Book, Obnoxious, Cooks

  "An Interview With Anthony Bourdain and Eric Ripert". Interview with Jamie Soja, www.huffingtonpost.com. April 23, 2013.

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• I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.

  Anthony Bourdain

  Self, Giving, Creative

  Source: www.macleans.ca

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• 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.

  Anthony Bourdain

  Real, Annoyed, Understanding

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• When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes... It's in bad taste if nothing else.

  Anthony Bourdain

  Type 2 Diabetes, Knowing, Signatures

  "Anthony Bourdain on Paula Deen's Diabetes: How Long Has She Known?" by Raphael Brion, www.eater.com. January 16, 2012.

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• 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.

  Anthony Bourdain

  Children, Kids, Color

  Interview with Tavis Smiley, www.pbs.org. June 18, 2010.

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• Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.

  Anthony Bourdain

  Friday, Kids, Winning

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

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• I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.

  Anthony Bourdain

  Guy, Trying, Sauce

  "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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• You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

  Anthony Bourdain

  Cooking, Kitchen, Age

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• As incisively pointed out in the documentary Food Inc.," an overwhelmingly large percentage of "new," healthy," and "organic" alternative food products are actually owned by the same parent companies that scared us into the organic aisle in the first place. "They got you comin' and goin'" has never been truer.

  Anthony Bourdain

  Parent, Healthy, Alternatives

  Anthony Bourdain (2010). “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook”, p.141, Bloomsbury Publishing

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• 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.

  Anthony Bourdain

  Travel, Crazy, Culture

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• When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels.

  Anthony Bourdain

  Dream, Track, Looks

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

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