Anthony Bourdain Quotes
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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful. ... With the best restaurants in New York, you'll find something similar to it in Paris or Copenhagen or Chicago. But there is no place like New Orleans. So it's a must-see city because there's no explaining it, no describing it. You can't compare it to anything. So, far and away New Orleans.
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Luck is not a business model.
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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.
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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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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.
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Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.
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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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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.
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What nicer thing can you do for somebody than make them breakfast?
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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.
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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.
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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, "Hey baby it's good, maybe you should try it." That never worked for me.
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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.
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I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.
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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.
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There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
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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.
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Assume the worst. About everybody. But don't let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn't prevent you from enjoying their company, working with them or finding them entertaining.
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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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Don't touch my d**k, don't touch my knife.
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If you get an opportunity to work with David Simon, anybody with good taste would.
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I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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I think we should be honest about who is working in our kitchens.
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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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I'm not searching for hard news; I'm not a journalist, but I'm interested in pushing to boundaries of where we can do the kind of stories that we want to do. I mean, it's a big world and CNN has made it a lot bigger and they haven't flinched.
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I don't have to agree with you to like you or respect you.
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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.
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