The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life. — Anthony Bourdain Adventure Copy Share Image
I think there's a tendency to over-jack and over-umami food these days. — Anthony Bourdain Food Copy Share Image
I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff. — Anthony Bourdain Copy Share Image
Every chef I know, their cholesterol is through the roof. And mine's not so great. — Anthony Bourdain Chef Copy Share Image
As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them. — Anthony Bourdain Food Copy Share Image
I urge you to travel - as far and as widely as possible. Sleep on floors if you have to. — Anthony Bourdain Funny Copy Share Image
I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen. — Anthony Bourdain Copy Share Image
You know, from age 17 on, my paycheck was coming from cooking and working in kitchens. — Anthony Bourdain Age 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 Adventure 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 Food 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 Cooking Copy Share Image
Doing graphic novels is cool! It's fun! You get to write something, and then see it visually page by page, panel by… — Anthony Bourdain Art Copy Share Image
“My love for chaos, conspiracy and the dark side of human nature colors the behavior of my charges, most of whom are… — Anthony Bourdain Dark side Copy Share Image
In college, I think I probably positioned myself as an aspiring writer, meaning I dressed sort of extravagantly and adopted all the… — Anthony Bourdain Copy Share Image
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 Copy Share Image
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 Artist Copy Share Image
If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean,… — Anthony Bourdain Advocate 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 Chef 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 Ability 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
The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and… — Anthony Bourdain Copy Share Image
Theres no hope, none, of ever talking about it without pissing somebody, if not everybody, off...By the end of this hour I… — Anthony Bourdain Copy Share Image
“Glasgow is maybe the most bullshit-free place on earth. I think I call it "the antidote to the rest of the world."… — Anthony Bourdain Copy Share Image
“He could tell when the bullying, the relentless sarcasm, the constant, all-encompassing vigilance had become too exhausting. When one of his people… — Anthony Bourdain Copy Share Image
“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 Business Copy Share Image
“The essence of cool, after all, is not giving a fuck. And let’s face it: I most definitely give a fuck now.… — 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
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
“It was once said that this is the land of the free. There is, I believe, a statue out there in the… — Anthony Bourdain America Copy Share Image
“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 Food 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 Chef Copy Share Image
