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
I urge you to travel - as far and as widely as possible. Sleep on floors if you have to.
We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.
Regret is something you’ve got to just live with, you can’t drink it away. You can’t run away from it. You can’t trick yourself out of it. You’ve just got to own it.
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.
New Orleans is a glorious mutation
There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
Cream rises. Excellence does have its rewards.
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.
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.
My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.
Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever
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.
Learn how to cook a (effing) omelet. I mean, what nicer thing can you do for somebody than make them breakfast? You look good doing it, and it's a nice thing to do for somebody you just had sex with.
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.