"And now to sleep, to dream...perchance to fart."
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Quote collection
Anthony Bourdain quotes (page 10 of 17)
337 quotes — follow a thought to its full quote page.
"My wife was easy because she trains [jiu-jitsu] all the time. She's pretty much on a completely different diet. I always just threw meat at her and she's happy on a 100 percent protein diet, so we seldom ate together."
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"Thinking that your story is so interesting that other people will want to listen to it or read it or pay to hear it, that's - what kind of person thinks that? A monster of self-regard. It's not normal thinking."
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"Whatever everyone else has asked you to do or never let you do, and let's do that."
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"People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get."
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"I do not have a merchandise line. I don't sell knives or apparel. Though I have been approached to endorse various products from liquor to airlines to automobiles to pharmaceuticals dozens of times, I have managed to resist the temptation."
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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 it gets. It celebrates a mentality of sloth, convenience, and a cheerful embrace of food we know is hurting us."
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"Writing anything is a treason of sorts."
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"I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already."
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"When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels."
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"You know, from age 17 on, my paycheck was coming from cooking and working in kitchens."
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"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."
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"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 need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside."
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"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."
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"If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations."
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"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."
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"I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television."
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"I’ve been really fortunate in that I guess I was hired to do A Cook’s Tour, I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already."
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"Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good."
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"I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence."
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