Anthony Bourdain
Anthony Bourdain
Anthony Michael Bourdainis an American chef, author, and television personality. He is a 1978 graduate of The Culinary Institute of America and a veteran of numerous professional kitchens, including many years as executive chef at Brasserie Les Halles. Although Bourdain is no longer employed as a chef, he maintains a relationship with Les Halles in New York. He became widely known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly. His first food and world-travel television show was...
NationalityAmerican
ProfessionChef
Date of Birth25 June 1956
CityNew York City, NY
CountryUnited States of America
Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
I look at Guy Fieri and I just think, 'Jesus, I'm glad that's not me.'
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 are very sophisticated, very time-consuming dishes to prepare; always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
Don't touch my d**k, don't touch my knife.
It's that show Friends. Ruined coffee forever.
Cream rises. Excellence does have its rewards.
What nicer thing can you do for somebody than make them breakfast?
You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
You learn a lot about someone when you share a meal together.
The notion that before you even set out to go to Thailand, you say, 'I'm not interested,' or you're unwilling to try things that people take so personally and are so proud of and so generous with, I don't understand that, and I think it's rude. You're at Grandma's house, you eat what Grandma serves you.
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.
Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.
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.