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
If somebody crafts an interesting tweet that'll lead me to their blog, I'm going to their blog.
I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American [food].
[George] Orwell's essays. It's got it all. Great writing, a worldview that I find interesting and useful, and most of it timelessly true.
I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me; that's impressive.
In that sense, what a great way to live, if you could always do things that interest you, and do them with people who interest you.
Never try to get your kid to eat anything she doesn't already want to eat. Just eat interesting stuff in front of her while completely ignoring her. Never, ever suggest "try it." Never say those dreaded words "try it, it's good." Or worse, "It's good for you." That'll poison the well.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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.
What can I say, I happen to be an aficionado of the dive bar.
There is no script at all for what's said on camera,
It's not as much an expose as it is a memoir, with some things that seem to have shocked and horrified some of the civilian population,
I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.
There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart in it, if there's no personality in it, it's not something you want to go back for. But heart without any skill at all? All the heart in the world ain't gonna help you if you can't peel an onion, or if you don't understand how to apply heat properly. A well-done steak is a well-done steak.