Anthony Michael Bourdain (born June 25, 1956) is an American chef, author, and television personality.
When you have a child you're no longer the star of the movie.
What nicer thing can you do for somebody than make them breakfast?
When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.
Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of my colon is that important compared to pleasure. As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business …. My responsibility is to give you the most delicious tomato that I can afford, given the circumstances, and maybe increase the likelihood that you get laid after dinner.
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.
I can unload my opinion on anybody at anytime.
To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
I don't think people should be encouraged to look like Kate Moss; I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
If somebody crafts an interesting tweet that'll lead me to their blog, I'm going to their blog.
My love of soft, runny cheese - it's impossible to resist.
The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
Always was Morocco. And recently the country's leadership seems to have embraced it in all its ill-reputed glory. The days of predatory poets in search of literary inspiration and young flesh are probably over for good. Hippies can just as easily get their bong riffs in Portland or Peoria. But the good stuff, the real good stuff, the sounds and smells and the look of Tangier -- what you see and hear when you lean out the window and take it all in -- that's here to stay.
Italy is hard to beat. It's a family-friendly experience, they like to see kids in restaurants, and at dinner you see all the adults at the table and all the kids at the other end of the table. Maybe they run off and go play.
Good food and good eating are about risk.
I think there's a great storytelling tradition in the restaurant business that tends to attract people with an oral tradition of bulls - ting and bollocking. Creative people, people for whom the 9-to-5 world is not attractive or impossible. It seems that way. There are a lot of stories in the business, and a lot of characters - and it seems to attract its share of artists and writers and people who hope to do something creative in their lives.
I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.
What's the opposite of suck? Un-suck?
Don't touch my d**k, don't touch my knife.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. . . Please, treat your garlic with respect. . . Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.