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
that diplomacy is served, and order is restored to the universe.
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.
For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.
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 think (Travel Channel) knows it's not getting Jamie Oliver or Rachel Ray when they throw their lot in with me.
Just because you like Jimi Hendrix doesn't mean you can play like Jimi Hendrix.
I'm very type-A, and many things in my life are about control and domination, but eating should be a submissive experience, where you let down your guard and enjoy the ride.
The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life.
I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province.
I could do one show after another in China for the rest of my life and still die ignorant. There's a lot of places left to go.
In too much of the West, everyone wants the guarantee of safety, and never having to make any decisions.
I'm not afraid to look like a big, hairy, smelly, foreign devil in Tokyo, though I do my best not to, I really do.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
I'm a radical environmentalist; I think the sooner we asphyxiate in our own filth, the better. The world will do better without us. Maybe some fuzzy animals will go with us, but there'll be plenty of other animals, and they'll be back.