Anthony Bourdain Quotes

Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life—and travel—leaves marks on you.

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

I don't have to agree with you to like you or respect you.

No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.

Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.

If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.

Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go.

Skills can be taught. Character you either have or you don't have.

Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.

If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else's shoes or at least eat their food, it's a plus for everybody. Open your mind, get up off the couch, move.

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

The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.

Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts, it even breaks your heart. But that’s okay. The journey changes you; it should change you. It leaves marks on your memory, on your consciousness, on your heart, and on your body. You take something with you. Hopefully, you leave something good behind.

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

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.

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

That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.

Don't touch my dick, don't touch my knife.

Once you’ve been to Cambodia, you’ll never stop wanting to beat Henry Kissinger to death with your bare hands. You will never again be able to open a newspaper and read about that treacherous, prevaricating, murderous scumbag sitting down for a nice chat with Charlie Rose or attending some black-tie affair for a new glossy magazine without choking. Witness what Henry did in Cambodia – the fruits of his genius for statesmanship – and you will never understand why he’s not sitting in the dock at The Hague next to Milošević.

Garlic is divine. Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't have missed it for the world.

There is no Final Resting Place of the Mind.

When I die, 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.

We know, for instance, that there is a direct, inverse relationship between frequency of family meals and social problems. Bluntly stated, members of families who eat together regularly are statistically less likely to stick up liquor stores, blow up meth labs, give birth to crack babies, commit suicide, or make donkey porn. If Little Timmy had just had more meatloaf, he might not have grown up to fill chest freezers with Cub Scout parts.

The way you make an omelet reveals your character.

An ounce of sauce covers a multitude of sins.

PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious.

Assume the worst. About everybody. But don't let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn't prevent you from enjoying their company, working with them or finding them entertaining.

But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.

I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy.

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

Luck is not a business model.

There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub.

For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.

I’m a big believer in winging it. I’m a big believer that you’re never going to find perfect city travel experience or the perfect meal without a constant willingness to experience a bad one. Letting the happy accident happen is what a lot of vacation itineraries miss, I think, and I’m always trying to push people to allow those things to happen rather than stick to some rigid itinerary.

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

Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.

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.

I wanted adventures. I wanted to go up the Nung river to the heart of darkness in Cambodia. I wanted to ride out into a desert on camelback, sand and dunes in every direction, eat whole roasted lamb with my fingers. I wanted to kick snow off my boots in a Mafiya nightclub in Russia. I wanted to play with automatic weapons in Phnom Penh, recapture the past in a small oyster village in France, step into a seedy neon-lit pulqueria in rural Mexico. I wanted to run roadblocks in the middle of the night, blowing past angry militia with a handful of hurled Marlboro packs, experience fear, excitement, wonder. 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. I wanted to see the world – and I wanted the world to be just like the movies

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.

Under 'Reasons for Leaving Last Job', never give the real reason, unless it's money or ambition.

It’s an irritating reality that many places and events defy description. Angkor Wat and Machu Picchu, for instance, seem to demand silence, like a love affair you can never talk about. For a while after,you fumble for words, trying vainly to assemble a private narrative, an explanation, a comfortable way to frame where you’ve been and whats happened. In the end, you’re just happy you were there- with your eyes open- and lived to see it.

People confuse me. Food doesn't.

Frightened people become angry people—as history teaches us again and again.

Our movements through time and space seem somehow trivial compared to a heap of boiled meat in broth, the smell of saffron, garlic, fishbones and Pernod.

Good food and good eating are about risk.

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

Writing anything is a treason of sorts.

In this way, writers are indeed, as Henry Miller suggested, traitors to the human race. We may turn a light on inequity, injustice, and oppression from time to time, but we regularly kill what we love in insidious fashion.

It’s very rarely a good career move to have a conscience.

Only desperation can account for what the Chinese do in the name of 'medicine.' That's something you might remind your New Age friends who've gone gaga over 'holistic medicine' and 'alternative Chinese cures.

I, a product of the New Frontier and Great Society, honestly believed that the world pretty much owed me a living--all I had to do was wait around in order to live better than my parents.

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

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.

Without new ideas success can become stale.

I had field experience, a vocabulary and a criminal mind. I was a danger to myself and others.

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.

Cream rises. Excellence does have its rewards.

Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.

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

Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me . . .

Perhaps omelet skills should be learned at the same time you learn to fuck.

Practicing your craft in expert fashion is noble, honorable, and satisfying. And I'll generally take a stand-up mercenary who takes pride in his professionalism over an artist any day.

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.

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.

context and memory play powerful roles in all the truly great meals in one's life. I mean, lets face it:when you're eating simple barbecue under a palm tree, and you feel sand between your toes, samba music is playing softly in the backgroud, waves are lapping at the shore a few yards off, a gentle breeze is cooling the sweat on the back of your neck at the hairline, and looking across the table, past the column of empty Red Stripes at the dreamy expression on your companion's face, you realize that in half an hour you're proably going to be having sex on clean white hotel sheets, that grilled chicken leg suddenly tastes a hell of a lot better

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.

I could eat bloody Elvis - if you put enough vinegar on him.

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.

So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here.

I have long believed that it is only right and appropriate that before one sleeps with someone, one should be able—if called upon to do so—to make them a proper omelet in the morning. Surely that kind of civility and selflessness would be both good manners and good for the world. Perhaps omelet skills should be learned at the same time you learn to fuck. Perhaps there should be an unspoken agreement that in the event of loss of virginity, the more experienced of the partners should, afterward, make the other an omelet—passing along the skill at an important and presumably memorable moment.

It's as if Japanese men, all to aware that deep inside they'd like to stomp Tokyo flat, breathe fire, and do truly terrible and disgusting things to women, have built themselves the most beautiful of prisons for their rampaging ids. Instead of indulging their fantasies, they focus on food, or landscaping, or the perfect cup of tea -- or a single slab of o-toro tuna -- letting themselves go only at baseball games and office parties.

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.

And I had my first oyster. Now, this was a truly significant event. I remember it like I remember losing my virginity — and in many ways, more fondly. August

And chicken is boring. Chefs see it as a menu item for people who don't know what they want to eat.

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.

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.

It was once said that this is the land of the free. There is, I believe, a statue out there in the harbor, with something written on it about "Give me your hungry...your oppressed...give me pretty much everybody"-that's the way I remember it, anyway. The idea of America is a mutt-culture, isn't it? Who the hell is America if not everybody else? We are-and should be-a big, messy, anarchistic polyglot of dialects and accents and different skin tones.... We need more Latinos to come here. And they should, whenever possible, impregnate our women.

Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.

Remember, brunch is only served once a week — on the weekends. Buzzword here, 'Brunch Menu'. Translation? 'Old, nasty odds and ends, and 12 dollars for two eggs with a free Bloody Mary'.

The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions.

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.

Whachoo 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.

There is no halfway. You don’t, it turns out, sell out a little bit. Maybe you thought you were just going to show a little ankle – okay, maybe a little calf, too – but in the end, you’re taking on the whole front line of the Pittsburgh Steelers on a dirty shag carpet.

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.

I frequently look back at my life, searching for that fork in the road, trying to figure out where, exactly, I went bad and became a thrill-seeking, pleasure-hungry sensualist, always looking to shock, amuse, terrify and manipulate, seeking to fill that empty spot in my soul with something new.

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).

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.

Everyone should be encouraged at every turn to develop their own modest yet unique repertoire—to find a few dishes they love and practice at preparing them until they are proud of the result. To either respect in this way their own past—or express through cooking their dreams for the future. Every citizen would thus have their own specialty. Why can we not do this? There is no reason in the world. Let us then go forward. With vigor.

Portugal was the beginning, where I began to notice the things that were missing from the average American dining experience. The large groups of people who ate together. The family element. The seemingly casual cruelty that comes with living close to your food. The fierce resistance to change – if change comes at the expense of traditionally valued dishes. I’d see this again and again, in other countries far from Portugal.

Bigfoot understood — as I came to understand — that character is far more important than skills or employment history. And he recognized character — good and bad — brilliantly. He understood, and taught me, that a guy who shows up every day on time, never calls in sick, and does what he said he was going to do, is less likely to fuck you in the end than a guy who has an incredible resume but is less than reliable about arrival time. Skills can be taught. Character you either have or don't have. Bigfoot understood that there are two types of people in the world: those who do what they say they're going to do — and everyone else.

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.

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.

A three-star Italian chef pal of mine was recently talking about why he — a proud Tuscan who makes his own pasta and sauces from scratch daily and runs one of the best restaurant kitchens in New York — would never be so foolish as to hire any Italians to cook on his line. He greatly prefers Ecuadorians, as many chefs do: 'The Italian guy? You screaming at him in the rush, "Where's that risotto?! Is that fucking risotto ready yet? Gimme that risotto!" . . . and the Italian . . . he's gonna give it to you . . . An Ecuadorian guy? He's gonna just turn his back . . . and stir the risotto and keep cooking it until it's done the way you showed him. That's what I want.

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.

We are, after all, citizens of the world - a world filled with bacteria, some friendly, some not so friendly. Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald's? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. I'll give you the benefit of the doubt, Senor Tamale Stand Owner, Sushi-chef-san, Monsieur Bucket-head. What's that feathered game bird, hanging on the porch, getting riper by the day, the body nearly ready to drop off? I want some.

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.

Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either cook five hundred omelets in three hours—like you said you could, and like the job requires—or you can’t. There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy—where anybody with the skills and the heart is welcomed. But if you’re old, or out of shape—or were never really certain about your chosen path in the first place—then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be. The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are.