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Anthony Bourdain Quotes

People's choice to become vegan, from people I've spoken to, seems motivated by fear.

Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole lif...

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There are people with otherwise chaotic and disorganized lives, a certain type of person that's alwa...

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I don't have much patience for people who are self-conscious about the act of eating, and it irritat...

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The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a goo...

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Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs w...

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Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any...

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Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at...

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Meals make the society, hold the fabric together in lots of ways that were charming and interesting ...

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Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it...

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And now to sleep, to dream...perchance to fart.

I would like to see people more aware of where their food comes from. I would like to see small farm...

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You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. ...

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Understand, when you eat meat, that something did die. You have an obligation to value it - not just...

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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremos...

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Doing graphic novels is cool! It's fun! You get to write something, and then see it visually page by...

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As I see it, fast food outfits have targeted small children with their advertising in a very effecti...

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I'm very type-A, and many things in my life are about control and domination, but eating should be a...

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O enchanted land of my childhood, a cultural petri dish from which regularly issues forth greatness....

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Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal h...

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Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What y...

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The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential an...

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I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonab...

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

We know, for instance, that there is a direct, inverse relationship between frequency of family meal...

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone a...

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever

Kitchen Confidential: Adventures in the Culinary Underbelly

You have to be a romantic to invest yourself, your money, and your time in cheese.

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

That without experimentation, a willingness to ask questions and try new things, we shall surely bec...

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will se...

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far a...

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is ...

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Kitchen Confidential: Adventures in the Culinary Underbelly

He doesn't yearn for a better, different life than the one he has - because he knows he's got a home...

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Kitchen Confidential: Adventures in the Culinary Underbelly

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France...

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Kitchen Confidential: Adventures in the Culinary Underbelly

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who ...

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Kitchen Confidential: Adventures in the Culinary Underbelly

Good food is very often, even most often, simple food.

Kitchen Confidential: Adventures in the Culinary Underbelly

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpas...

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Kitchen Confidential: Adventures in the Culinary Underbelly

your body is not a temple, it's an amusement park. Enjoy the ride.

Kitchen Confidential: Adventures in the Culinary Underbelly

For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, mise...

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Kitchen Confidential: Adventures in the Culinary Underbelly

I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a ...

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Kitchen Confidential: Adventures in the Culinary Underbelly

I, a product of the New Frontier and Great Society, honestly believed that the world pretty much owe...

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Kitchen Confidential: Adventures in the Culinary Underbelly

No one understands and appreciates the American Dream of hard work leading to material rewards bette...

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Kitchen Confidential: Adventures in the Culinary Underbelly

So I didn't have time to craft artful lies and evasions even if I'd wanted to.

Kitchen Confidential: Adventures in the Culinary Underbelly

[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets wi...

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Kitchen Confidential: Adventures in the Culinary Underbelly

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garli...

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Kitchen Confidential: Adventures in the Culinary Underbelly

Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything g...

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Kitchen Confidential

They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you mi...

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A Cook's Tour: Global Adventures in Extreme Cuisines

A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie O...

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A Cook's Tour: Global Adventures in Extreme Cuisines

The journey is part of the experience - an expression of the seriousness of one's intent. One doesn'...

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A Cook's Tour: Global Adventures in Extreme Cuisines

If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the oce...

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You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

I Like this quote I dislike this quote“My house is run, essentially, by an adopted, fully clawed cat...

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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 ...

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People are generally proud of their food. A willingness to eat and drink with people without fear an...

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Oh yes, there's lots of great food in America. But the fast food is about as destructive and evil as...

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Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garli...

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Barbecue may not be the road to world peace, but it's a start.

I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and comp...

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My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a sm...

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I’m a big believer in winging it. I’m a big believer that you’re never going to find perfect city tr...

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I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wan...

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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, ev...

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I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wis...

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Early moralists who believed that taking too much pleasure at the table led inexorably to bad charac...

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The Nasty Bits: Collected Varietal Cuts

It’s an irritating reality that many places and events defy description. Angkor Wat and Machu Picchu...

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The Nasty Bits: Collected Varietal Cuts

Looking at these photographs, I know that I will never understand the world I live in or fully know ...

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No Reservations: Around the World on an Empty Stomach

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Picture of Anthony Bourdain

Anthony Bourdain

Chef

Born: 1956-06-25

Died: N/A

Anthony Michael Bourdain (25 June 1956 – 8 June 2018) was an American celebrity chef, author, travel documentarian, and television personality who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. He was also host of the Travel Channel's culinary and cultural adventure program Anthony Bourdain: No Reservations and CNN's Anthony Bourdain: Parts Unknown.More