That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund. — Anthony Bourdain Copy Share Image
People's choice to become vegan, from people I've spoken to, seems motivated by fear. — Anthony Bourdain Copy Share Image
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 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
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 feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking. — 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
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 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'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
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
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
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement… — 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 people are working only rice and beans for much of their diet, it says something. — Anthony Bourdain Copy Share Image
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't… — 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
Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but… — 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
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
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?' — Anthony Bourdain Copy Share Image
Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time. — Anthony Bourdain Copy Share Image
The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it… — 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
“I believe I should be able to treat my hamburger like food, not like infectious fucking medical waste.” — Anthony Bourdain Copy Share Image
When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues… — Anthony Bourdain Copy Share Image
If anything is good for pounding humility into you permanently, it's the restaurant business. — Anthony Bourdain Copy Share Image
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. — Anthony Bourdain Copy Share Image
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. — Anthony Bourdain Copy Share Image
I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but… — 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
“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 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, or simply… — Anthony Bourdain 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. I give… — 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 a sad list of people hurt, people let down, assets wasted and advantages squandered.” 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)
