Anthony Bourdain Quotes

If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.

I don’t have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what’s appropriate or attractive.

I’ve been really fortunate in that I guess I was hired to do ‘A Cook’s Tour;’ I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.

We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.

I make friends faster and easier than journalists.

In too much of the West, everyone wants the guarantee of safety, and never having to make any decisions.

I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.

I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.

My brain and body and nervous system, they see a plane ride, a long plane trip, as an opportunity to sleep with nothing coming in, nothing to do. I just go offline the minute I’m on the plane.

I’m not besotted with the notion of being on CNN to the point that I’m going to suddenly morph into Anderson Cooper or Christiane Amanpour. I’m not a foreign correspondent.

I love New York. I’m a guy for whom a New York accent is a comforting thing.

The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life.

I’m always secretly the most pleased when a show just really, really looks good and when my camera guys are really happy with the images they got.

I’m definitely looking forward to the day when I stop working – if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.