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
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.
that diplomacy is served, and order is restored to the universe.
I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American [food].
There are a lot less restraints on it than there used to be. It comes with a parental warning in the US before each segment. For mature audiences only.
I could eat bloody Elvis - if you put enough vinegar on him.
I'm never a reliable narrator, unbiased or objective.
Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
An ounce of sauce covers a multitude of sins.
Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.