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Quotes by Anthony Bourdain

Born: 25th June 1956, Died: 8th June 2018
Anthony Bourdain was an American author, chef, and television personality known for his captivating storytelling, gastronomic explorations, and adventurous spirit.
Welcome to a captivating collection of insights and musings by the renowned author and culinary adventurer, Anthony Bourdain. This page is a treasure trove of wisdom, as Bourdain's unique perspective on life, food, and culture is beautifully captured through his memorable quotes. Immerse yourself in the mind of a true culinary icon as you explore his thoughts on travel, personal experiences, food philosophy, and much more. From thought-provoking observations to poignant reflections, these quotes by Anthony Bourdain are sure to inspire and captivate any reader. Prepare to delve into the world of a literary legend, and discover the profound wisdom and infectious spirit that made Bourdain a beloved figure in the culinary world and beyond.

You learn a lot about someone when you share a meal together. Read Summary

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

In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful. Read Summary

If anything is good for pounding humility into you permanently, it's the restaurant business. Read Summary

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way. Read Summary

Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be. Read Summary

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. Read Summary

Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties. Read Summary

I'm very type-A, and many things in my life are about control and domination, but eating should be a submissive experience, where you let down your guard and enjoy the ride. Read Summary

I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth. Read Summary

I'm never a reliable narrator, unbiased or objective. Read Summary

Sometimes the greatest meals on vacations are the ones you find when Plan A falls through. Read Summary

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. Read Summary

I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics. Read Summary

Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me. Read Summary

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. Read Summary

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure. Read Summary

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. Read Summary

I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good; sometimes it really hurts and is embarrassing. Read Summary

For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that. Read Summary