Food Quotes by Anthony Bourdain

I think there's a tendency to over-jack and over-umami food these days.

— Anthony Bourdain

What nicer thing can you do for somebody than make them breakfast?

— Anthony Bourdain

your body is not a temple, it's an amusement park. Enjoy the ride.

— Anthony Bourdain

Barbecue may not be the road to world peace, but it's a start.

— Anthony Bourdain

“The food was what you might expect to find on Air Uganda tourist class:”

— Anthony Bourdain

I love bacon, but I don't think we need it on everything.

— Anthony Bourdain

I didn't want food that looked unapproachable or ridiculously beautiful.

— Anthony Bourdain

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

— Anthony Bourdain

I think of [street food] as the antidote to fast food; it's the clear alternative to the king, the clown and the…

— Anthony Bourdain

Every chef I know, their cholesterol is through the roof. And mine's not so great.

— Anthony Bourdain

As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.

— Anthony Bourdain

If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally…

— Anthony Bourdain

Good food does lead to sex. As it should. And in a perfect world, good music does too.

— Anthony Bourdain

That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.

— Anthony Bourdain

People's choice to become vegan, from people I've spoken to, seems motivated by fear.

— Anthony Bourdain

When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of…

— Anthony Bourdain

Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before…

— Anthony Bourdain

I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a…

— Anthony Bourdain

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,…

— Anthony Bourdain

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

For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and…

— Anthony Bourdain

“A proper saute pan, for instance, should cause serious head injury if brought down hard against someone's skull. If you have any…

— Anthony Bourdain

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

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

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

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who…

— Anthony Bourdain

“These are the end products of the Masterminds of Safety and Ethics, bulked up on cheese that contains no cheese, chips fried…

— Anthony Bourdain

I think there's a great storytelling tradition in the restaurant business that tends to attract people with an oral tradition of bulls…

— Anthony Bourdain

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

“In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will sell their product only to grinders who agree…

— Anthony Bourdain

We know, for instance, that there is a direct, inverse relationship between frequency of family meals and social problems. Bluntly stated, members…

— Anthony Bourdain

“Portugal was the beginning, where I began to notice the things that were missing from the average American dining experience. The large…

— Anthony Bourdain

“So, when I read of a recent study that found that children are significantly more inclined to eat “difficult” foods like liver,…

— Anthony Bourdain

“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

“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the…

— Anthony Bourdain

“Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you…

— Anthony Bourdain

“Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either…

— Anthony Bourdain

“The whole suggestion is predicated on a damnable fucking lie—the BIG lie, actually—one which Richman himself happily helped create and which he…

— Anthony Bourdain

The way you make an omelet reveals your character.

— Anthony Bourdain

A burger is something anyone can do, just follow the rules.

— Anthony Bourdain