I wasn't that great a chef, and I don't think I'm that great a writer. — Anthony Bourdain Copy Share Image
The Italians seem to have a better attitude with kids and the food is great! — Anthony Bourdain Copy Share Image
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community. — Anthony Bourdain Copy Share Image
Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit. — 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 really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food. — Anthony Bourdain Copy Share Image
I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province. — 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
The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it.… — 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
I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never,… — Anthony Bourdain Copy Share Image
“I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in… — Anthony Bourdain Copy Share Image
Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is… — Anthony Bourdain Copy Share Image
The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or… — Anthony Bourdain Copy Share Image
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied… — Anthony Bourdain Copy Share Image
I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook… — 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
The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily… — 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
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated… — Anthony Bourdain Copy Share Image
I do the meatball recipe a lot. I think the army stew probably too. It's the most useful dish because it was… — 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
Wholesome food is wholesome food anywhere. I may not like something but, generally speaking, if it's a busy, street food stall serving… — 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
The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still… — Anthony Bourdain Copy Share Image
America's most dangerous export was, is and always will be our fast-food outlets. — Anthony Bourdain Copy Share Image
Being a vegan is a first-world phenomenon, completely self-indulgent. — Anthony Bourdain Copy Share Image
Sometimes the greatest meals on vacations are the ones you find when Plan A falls through. — 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
A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without. — 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
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
[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
