Anthony Michael Bourdain (born June 25, 1956) is an American chef, author, and television personality.
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.
I don't think people should be encouraged to look like Kate Moss; I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
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.
As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.
When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
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've been very careful about what I say yes to and what I say no to. And I think seriously always about. . . this may be a good idea right now or it may be a lot of money right now, but will it be good for me five years from now? Will it be fun? Will it make me hate myself? I think about all of those things.
Street food, I believe, is the salvation of the human race.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.
Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
If somebody crafts an interesting tweet that'll lead me to their blog, I'm going to their blog.
The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.
Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.
Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.