Anthony Bourdain Quotes.
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.
The journey is part of the experience – an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.
I’m a pretty decent writer. It comes easy to me. I don’t agonize over sentences. I write like I talk. I try to make them good books.
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime…Please, treat your garlic with respect…Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.
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.
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.
I don’t have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what’s appropriate or attractive.
I’m a radical environmentalist; I think the sooner we asphyxiate in our own filth, the better. The world will do better without us. Maybe some fuzzy animals will go with us, but there’ll be plenty of other animals, and they’ll be back.
Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure?’
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.
If anything is good for pounding humility into you permanently, it’s the restaurant business.
