Anthony Bourdain Quotes - Page 8

• Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.

  Anthony Bourdain

  Scary, Might, Matter

  Anthony Bourdain, Jose de Meirelles, Philippe Lajaunie, Robert DiScalfani (2004). “Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking”, p.31, Bloomsbury Publishing USA

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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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• The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.

  Anthony Bourdain

  Exactly Is, Cooking, Care

  Fuente: www.macleans.ca

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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

  Fuente: 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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• If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.

  Anthony Bourdain

  People, Chef, Restaurants

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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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• 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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• 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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• One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

  Anthony Bourdain

  Rome, Food Culture, People

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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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• Cuando tu plato estrella es una hamburguesa entre un donut, y has estado vendiendo alegremente estas cosas sabiendo todo el tiempo que tienes diabetes de tipo 2... Es de mal gusto, si no otra cosa.

  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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• 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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• In this way, writers are indeed, as Henry Miller suggested, traitors to the human race. We may turn a light on inequity, injustice, and oppression from time to time, but we regularly kill what we love in insidious fashion.

  Anthony Bourdain

  Fashion, Light, Race

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• Nadie en Singapur bebe Singapore Slings. Es una de las primeras cosas que encuentras allí. Lo que se hace en Singapur es comer. Es una cultura muy golosa, en la que toda esta comida está disponible en una especie de puestos ambulantes.

  Anthony Bourdain

  Viajes, Locura, Cultura

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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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• 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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• 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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• 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

  Fuente: www.chicagotribune.com

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• Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell's Tomato Soup with some oysterettes. It was comfort food; that is what food should be.

  Anthony Bourdain

  Mom, Rain, Home

  Fuente: www.usatoday.com

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• For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.

  Anthony Bourdain

  Cutting, Simple, Expression

  Anthony Bourdain (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.281, A&C Black

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