“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
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
The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing,… — 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
“The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday… — Anthony Bourdain Copy Share Image
“Early moralists who believed that taking too much pleasure at the table led inexorably to bad character-or worse, to sex-were (in the… — 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
Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to… — Anthony Bourdain Copy Share Image
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 Copy Share Image
Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making… — Anthony Bourdain Copy Share Image
“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 Copy Share Image
“Portugal was the beginning, where I began to notice the things that were missing from the average American dining experience. The large… — Anthony Bourdain Copy Share Image
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount… — Anthony Bourdain Copy Share Image
I would like to see people more aware of where their food comes from. I would like to see small farmers empowered.… — 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
I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones. — Anthony Bourdain Copy Share Image
Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear… — 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
But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few… — Anthony Bourdain Copy Share Image
Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe,… — Anthony Bourdain Copy Share Image
Context and memory play powerful roles in all the truly great meals in one's life. — 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
Every chef I know, their cholesterol is through the roof. And mine's not so great. — Anthony Bourdain Copy Share Image
Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult… — Anthony Bourdain Copy Share Image
I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food. — 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 Image
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 Image
The Italians seem to have a better attitude with kids and the food is great! — Anthony Bourdain Copy Share Image
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 Image
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 Image
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 Image
“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 Image
“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 Image
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 Image
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 Image
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 Image
![“[When I die], I will decidedly not be regretting missed…” quote by Anthony Bourdain](https://sms4smile.com/quotes/img-quotes/ba3/anthony-bourdain-649_advantage_when-i-die-i-will-decidedly-not-be-regre_24502.jpg)
