Anthony Bourdain quotes - page 6

I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take. (Anthony Bourdain)
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
Anthony Bourdain
Every chef I know, their cholesterol is through the roof. And mine's not so great.
Anthony Bourdain
If I'm in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most uniquely Roman of pastas, in some crummy little joint where Romans eat. I'd much rather do that than go to the Vatican. That's Rome to me.
Anthony Bourdain
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
Anthony Bourdain
Without new ideas success can become stale.
Anthony Bourdain
I can unload my opinion on anybody at anytime.
Anthony Bourdain
The Italians seem to have a better attitude with kids and the food is great!
Anthony Bourdain
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
Anthony Bourdain
I admire vegetarians who refuse to eat nothing but vegetables in their homes, but I also admire those who put aside those principles or those preferences when they travel. Just to be a good guest.
Anthony Bourdain
It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about. (Anthony Bourdain)
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
Anthony Bourdain
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
When I'm doing a book tour in the States, I'll wake up in the room sometimes in an anonymous chain hotel, and I don't know where I am right away. I'll go to the window, and it doesn't help there either, especially if you're in an anonymous strip and it's the usual Victoria's Secret, Gap, Chili's, Applebee's.
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 - that's really satisfying to me. I like that.
Anthony Bourdain
The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
Anthony Bourdain
Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
Anthony Bourdain
Venezuela is another place I'd like very much to go, which is proving very difficult. I have not been there to make a show and I'd like to, very much.
Anthony Bourdain
I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
Anthony Bourdain
If somebody crafts an interesting tweet that'll lead me to their blog, I'm going to their blog.
Anthony Bourdain
I'm in no position to try to tell people how to live their family life. (Anthony Bourdain)
Silly trends don't last long. A lot of this nonsense that pops up, I don't even really pay attention because it'll be gone in a flash.
Anthony Bourdain
I am very much enjoying the fatherhood phase of my life.
Anthony Bourdain
The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
Anthony Bourdain
My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
Anthony Bourdain