Anthony Bourdain Quotes - Page 9

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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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• I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.

  Anthony Bourdain

  Jobs, Mistake, Stupid

  Interview with Karen Brown, blog.etsy.com. May 13, 2013.

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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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• Writing anything is a treason of sorts.

  Anthony Bourdain

  Writing, Treason

  Anthony Bourdain (2010). “Kitchen Confidential”, p.303, Bloomsbury Publishing

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• The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.

  Anthony Bourdain

  Mom, America, Space

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• I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.

  Anthony Bourdain

  Japan, Offending, Trying

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• Really annoys me any time I see Asian fusion too. Asia is a big place; which Asian are you talking about? You notice it's never Uzbek or Tajik food. It's Thai, and it's generally insulting.

  Anthony Bourdain

  Talking, Insulting, Fusion

  Source: www.chicagotribune.com

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• I do my very best to avoid shark fin.

  Anthony Bourdain

  Sharks, Fins

  "Anthony Bourdain: Giving Up Cigarettes 'Has in No Way Improved My Life'". Interview with Lindsay Silberman, www.tvguide.com. April 8, 2012.

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• Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

  Anthony Bourdain

  Flavor, Asia, Firsts

  "The Hot Seat: No Reservations host Anthony Bourdain". Interview with Sarah Bruning, www.timeout.com. September 3, 2012.

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• 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.

  Anthony Bourdain

  New York, Mafia, Complaining

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

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• I eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.

  Anthony Bourdain

  Chinese, Tonight, Breakfast

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• I can't do exercises regularly because my schedule changes from day to day. I'm okay with hurting myself, like I'll lift something until it hurts, but I don't want to pass out or vomit in front of people.

  Anthony Bourdain

  Hurt, Exercise, People

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• I think as a moral question, restaurant workers should get paid more.

  Anthony Bourdain

  Thinking, Moral, 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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• I'm never a reliable narrator, unbiased or objective.

  Anthony Bourdain

  Narrators, Unbiased, Objectives

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• In my house, neither my wife nor my daughter are impressed that I'm on television, and they remind me of that frequently.

  Anthony Bourdain

  Daughter, Wife, House

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

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• People everywhere have been very, very good to me, whether I'm with or without cameras.

  Anthony Bourdain

  People, Cameras, Very Good

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

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• If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.

  Anthony Bourdain

  Cities, Mind, Cuisine

  "Arcane, Urbane & Insane Bourdain!". Interview with Kam Williams, www.pittsburghurbanmedia.com.

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• I wasn't that great a chef, and I don't think I'm that great a writer.

  Anthony Bourdain

  Thinking, Chef

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• The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.

  Anthony Bourdain

  Views, Voice, Recipes

  Source: www.macleans.ca

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• If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.

  Anthony Bourdain

  New York, Men, Years

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• I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.

  Anthony Bourdain

  Giving Up, Play, Wish

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• It's very rarely a good career move to have a conscience.

  Anthony Bourdain

  Moving, Careers, Conscience

  Anthony Bourdain (2010). “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook”, p.193, Bloomsbury Publishing

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