Anthony Bourdain Quotes

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like that.

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

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

Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

I think we should be honest about who is working in our kitchens.

Whatever everyone else has asked you to do or never let you do, and let's do that.

What's the opposite of suck? Un-suck?

The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.

Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.

Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

Writing anything is a treason of sorts.

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.

Every chef I know, their cholesterol is through the roof. And mine's not so great.

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.

Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.

I have the best job in the world.

Without new ideas success can become stale

I'm a control freak. If you're going to slap my name on something, I would like to control it.

I'm not going to get off the pony as long as they let me ride it.

I can unload my opinion on anybody at anytime.

I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.

I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.

I'd like to make a show with Keith Richards.

I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.

I think we should increase the minimum wage and I think $15 is a good beginning.

There are very sophisticated, very time-consuming dishes to prepare; always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.

The Italians seem to have a better attitude with kids and the food is great!

You know, it's not the world I would have wanted, for sure.

I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.

My daughter always behaved in restaurants. And if she didn't, she's going out. I mean, one of the parents is going to take her outside. Immediately.

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.

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.

Being on television, being recognizable, this is unnatural.

I make friends faster and easier than journalists.

I love New York. I'm a guy for whom a New York accent is a comforting thing.

It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.

I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.

I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

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.

Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.

I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.

If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.

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.

America's most dangerous export was, is and always will be our fast-food outlets.

Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.

I'm sure one of the frustrations of being a Western enthusiast of Japanese food and culture is you're confronted every day with the absolute certainty that you will die ignorant.