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Anthony Bourdain Top 17 Quotes

Anthony BourdainTop Quotes

Anthony BourdainTop Quotes
Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook’s Tour.
Born in New York City, New York, The United States June 25, 1956
died June 08, 2018
His work has appeared in The New York Times and The New Yorker, and he was a contributing authority for Food Arts magazine. He was the host of the popular Emmy and Peabody Award-winning television show Parts Unknown.
Anthony Bourdain quote about chaos

Anthony Bourdain without news idea success become stale

Anthony Bourdain Travel Changes you

Anthony Bourdain  i wanted adventures

Anthony Bourdain  your body is not temple it is an amusement park

Anthony Bourdain  i do not have to agree with you to like you

Anthony Bourdain  advise for the younger

Anthony Bourdain quote about american dream for no american

Anthony Bourdain quote enlightenment

Anthony Bourdain Skiils can be taught ,character not

Anthony Bourdain do not lie about mistake

Anthony Bourdain the journey is part of the experience

Anthony Bourdain do not touch my knife

Anthony Bourdain do not touch my knife

Anthony Bourdain the way you make omlet reveals your charachrer

Anthony Bourdain when i die i will not regret

Anthony Bourdain Luck is not Business Model




“Whatchoo want, white boy? Burn cream? A Band-Aid?
Then he raised his own enormous palms to me, brought them up real close so I could see them properly; the hideous constellation of water-filled blisters, angry red welts from grill marks, the old scars, the raw flesh where steam or hot fat had made the skin simply roll off. They looked like the claws of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new. I watched, transfixed, as Tyrone - his eyes never leaving mine - reached slowly under the broiler and, with one naked hand, picked up a glowing-hot sizzle-platter, moved it over to the cutting board, and set it down in front of me.
He never flinched.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“Norman Mailer described the desire to be cool as a "decision to encourage the psychopath in oneself, to explore that domain of experience where security is boredom and therefore sickness and one exists in the present, in that enormous present which is without past or future, memory or planned intention.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook



“My love for chaos, conspiracy and the dark side of human nature colors the behavior of my charges, most of whom are already living near the fringes of acceptable conduct.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly


“As incisively pointed out in the documentary 'Food Inc.', an overwhelmingly large percentage of 'new,' 'healthy,' and 'organic' alternative food products are actually owned by the same parent companies that scared us into the organic aisle in the first place. "They got you comin' and goin'" has never been truer.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook



“Writing anything is a treason of sorts.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.”
― Anthony Bourdain



“At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives I've ever owned have rested, the skin softened by constant immersion in water. It distinguishes me immediately as a cook, as someone who's been on the job a long time. You can feel it when I shake my hand, just as I feel it on others of my profession. It's a secret sign, a sort of Masonic handshake without the silliness.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly




“Without new ideas success can become stale.”
― Anthony Bourdain



“And now to sleep, to dream...perchance to fart.”
― Anthony Bourdain



“if you look someone in the eye and call them a ‘fat, worthless, syphilitic puddle of badger crap’ it doesn’t mean you don’t like them. It can be – and often is – a term of endearment.”
― Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines


“Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.”
― Anthony Bourdain



“It’s very rarely a good career move to have a conscience.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook



“Frightened people become angry people—as history teaches us again and again.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook



“Cream rises. Excellence does have its rewards.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will sell their product only to grinders who agree to not test their product for E. coli contamination--until after it's run through a grinder with a whole bunch of other meat from other sources...It's like demanding of a date that she have unprotected sex with four or five other guys immediately before sleeping with you--just so she can't point the finger directly at you should she later test positive for clap.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook



“People confuse me. Food doesn't.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly




“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“I could eat bloody Elvis - if you put enough vinegar on him.”
― Anthony Bourdain



“Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me . . .”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. There's nothing wrong with that: the great cathedrals of Europe were built by craftsmen — though not designed by them. Practicing your craft in expert fashion is noble, honorable and satisfying.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“Early moralists who believed that taking too much pleasure at the table led inexorably to bad character-or worse, to sex-were (in the best-case scenario, anyway) absolutely right.”
― Anthony Bourdain, The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones



“I had field experience, a vocabulary and a criminal mind. I was a danger to myself and others.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“I wanted kicks – the kind of melodramatic thrills and chills I’d yearned for since childhood, the kind of adventure I’d found as a little boy in the pages of my Tintin comic books.”
― Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines



“Only one in four has a chance at making it.... And right there, I knew that if one of us was getting off dope, and staying off dope, it was going to be me. I was going to live. I was the guy.”
― Anthony Bourdain, 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 subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly




“I often use the hypothetical out-of-control ice-cream truck. What would happen if you were walking across the street and were suddenly hit by a careening Mister Softee truck? As you lie there, in your last few moments of consciousness, what kind of final regrets flash through your mind? 'I should have had a last cigarette!' might be one. Or, 'I should have dropped acid with everybody else back in '74!' Maybe: 'I should have done that hostess after all!' Something along the lines of: 'I should have had more fun in my life! I should have relaxed a little more, enjoyed myself a little more . . .' That was never my problem. When they're yanking a fender out of my chest cavity, I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly



“Perhaps omelet skills should be learned at the same time you learn to fuck.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook



“So you want to be a chef? You really, really, really want to be a chef? If you've been working in another line of business, have been accustomed to working eight-to-nine-hour days, weekends and evenings off, holidays with the family, regular sex with your significant other; if you are used to being treated with some modicum of dignity, spoken to and interacted with as a human being, seen as an equal — a sensitive, multidimensional entity with hopes, dreams, aspirations and opinions, the sort of qualities you'd expect of most working persons — then maybe you should reconsider what you'll be facing when you graduate from whatever six-month course put this nonsense in your head to start with.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly


“These are the end products of the Masterminds of Safety and Ethics, bulked up on cheese that contains no cheese, chips fried in oil that isn’t really oil, overcooked gray disks of what might once upon a time have been meat, a steady diet of Ho-Hos and muffins, butterless popcorn, sugarless soda, flavorless light beer. A docile, uncomprehending herd, led slowly to a dumb, lingering, and joyless slaughter.”
― Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines

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