Every chef I know, their cholesterol is through the roof. And mine's not so great. — Anthony Bourdain Copy Share Image
As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business. — Anthony Bourdain Copy Share Image
“Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.” — Anthony Bourdain Copy Share Image
I wasn't that great a chef, and I don't think I'm that great a writer. — Anthony Bourdain Copy Share Image
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things. — Anthony Bourdain Copy Share Image
One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect… — Anthony Bourdain Copy Share Image
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a… — Anthony Bourdain Copy Share Image
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my… — Anthony Bourdain Copy Share Image
I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for… — Anthony Bourdain Copy Share Image
Having been a chef for some many years, I understand what it's like to work really, really hard to get good at… — Anthony Bourdain Copy Share Image
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that… — Anthony Bourdain Copy Share Image
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 Copy Share Image
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want… — Anthony Bourdain Copy Share Image
There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart… — Anthony Bourdain Copy Share Image
I travel 250 days a year. There are chef friends who I only see every couple of years. By conventional standards I'm… — Anthony Bourdain Copy Share Image
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who… — Anthony Bourdain Copy Share Image
Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of… — Anthony Bourdain Copy Share Image
We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show.… — Anthony Bourdain Copy Share Image
I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer… — Anthony Bourdain Copy Share Image
Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot… — Anthony Bourdain Copy Share Image
“So you want to be a chef? You really, really, really want to be a chef? If you've been working in another… — Anthony Bourdain Copy Share Image
“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the… — Anthony Bourdain Copy Share Image
“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as… — Anthony Bourdain Copy Share Image
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to… — Anthony Bourdain Copy Share Image
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. — Anthony Bourdain Copy Share Image
I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different… — Anthony Bourdain Copy Share Image
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable. — Anthony Bourdain Copy Share Image
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more… — Anthony Bourdain Copy Share Image
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement… — Anthony Bourdain Copy Share Image
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?' — Anthony Bourdain Copy Share Image
What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in… — Anthony Bourdain Copy Share Image
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every… — Anthony Bourdain Copy Share Image
[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of… — Anthony Bourdain Copy Share
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 Copy Share
The Italians seem to have a better attitude with kids and the food is great! — Anthony Bourdain Copy Share
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice… — Anthony Bourdain Copy Share
At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat… — Anthony Bourdain Copy Share
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… — Anthony Bourdain Copy Share
“What’s the most frightening thing to a child? The pain of being the outsider, of looking ridiculous to others, of being teased or picked… — Anthony Bourdain Copy Share
“I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward… — Anthony Bourdain Copy Share
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes. — Anthony Bourdain Copy Share
If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally limited to… — Anthony Bourdain Copy Share
You realize after you travel enough that there's some things that, no matter how good you are at making television, no matter how good… — Anthony Bourdain Copy Share
“Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your… — Anthony Bourdain Copy Share
If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply… — Anthony Bourdain Copy Share
“The essence of cool, after all, is not giving a fuck. And let’s face it: I most definitely give a fuck now. I give… — Anthony Bourdain Copy Share
