I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province. — Anthony Bourdain Copy Share Image
I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore. — Anthony Bourdain Copy Share Image
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… — Anthony Bourdain Copy Share Image
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage. — Anthony Bourdain Copy Share Image
If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice,… — 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
If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would… — Anthony Bourdain Copy Share Image
I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working… — Anthony Bourdain Copy Share Image
I try to very hard to avoid a situation where I would be eating cat or dog; I've managed to gracefully avoid… — Anthony Bourdain Copy Share Image
I'm very type-A, and many things in my life are about control and domination, but eating should be a submissive experience, where… — Anthony Bourdain Copy Share Image
I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies… — Anthony Bourdain Copy Share Image
If people are eating mostly pickles after many generations, where did that come from? It's reflective of history, often a painful history.… — Anthony Bourdain Copy Share Image
Trying to micromanage the perfect vacation is always a disaster. That leads to terrible times. If you get lost and you just… — 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
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
Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating… — Anthony Bourdain Copy Share Image
“context and memory play powerful roles in all the truly great meals in one's life. I mean, lets face it:when you're eating… — Anthony Bourdain Copy Share Image
Cooking professionally is a dominant act, at all times about control. Eating well, on the other hand, is about submission. It's about… — 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
