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
Only desperation can account for what the Chinese do in the name of 'medicine.' That's something you might remind your New Age friends who've gone gaga over 'holistic medicine' and 'alternative Chinese cures.
One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
I'm not Ted Nugent. My house is run, essentially, by an adopted, fully clawed cat with a mean nature. I would never hunt. I would never wear fur. I would never go to a bullfight. I'm not really a meat and potatoes guy.
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.
I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
America's most dangerous export was, is and always will be our fast-food outlets.
Writing anything is a treason of sorts.
If somebody crafts an interesting tweet that'll lead me to their blog, I'm going to their blog.
To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
I can unload my opinion on anybody at anytime.