Cooking is a craft, I like to think, and a good cook is a craftsman – not an artist. There’s nothing wrong with that: the great cathedrals of Europe were built by craftsmen – though not designed by them. Practicing your craft in expert fashion is noble, honorable and satisfying.

— Anthony Bourdain

Anthony Bourdain Quotes

We knew well how much these people were paying for cocaine – and that the more coke cost, the more people wanted it. We applied the same market plan to our budding catering operation, along with a similar pricing structure, and business was suddenly very, very, good.

— Anthony Bourdain

I like cooking pasta. Maybe it’s that I always wanted to be Italian American in some dark part of my soul; maybe I get off on that final squirt of emulsifying extra virgin, just after the basil goes in, I don’t know.

— Anthony Bourdain

But I’m simply not going to deceive anybody about the life as I’ve seen it. It’s all here: the good, the bad and the ugly.

— Anthony Bourdain

The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour – and probably has to wash the dishes, too. La Migra take notice of his immigration status – they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians – and he’s got Lou Dobbs calling specifically for his head every night on the radio.

— Anthony Bourdain

But that cold soup stayed with me. It resonated, waking me up, making me aware of my tongue, and in some way, preparing me for future events.

— Anthony Bourdain

John F. Kennedy said something truly terrifying – guaranteed to make every parent’s blood run cold: “To have a child is to give fate a hostage.

— Anthony Bourdain

He was a crusty old bastard, dressed like my uncle in ancient denim coveralls, espadrilles and beret. He had a leathery, tanned and windblown face, hollow cheeks, and the tiny broken blood vessels on nose and cheeks that everyone seemed to have from drinking so much of the local Bordeaux.

— Anthony Bourdain

It was a protein rush to the cortex, a clean, three-ingredient high, eaten with the hands. Could anything be better than that? As.

— Anthony Bourdain

Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate – but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound.

— Anthony Bourdain

Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

— Anthony Bourdain

As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system – and it is profoundly upsetting if another cook or, God forbid, a waiter – disturbs your precisely and carefully laid-out system.

— Anthony Bourdain

The business, as respected three-star chef Scott Bryan explains it, attracts ‘fringe elements’, people for whom something in their lives has gone terribly wrong.

— Anthony Bourdain

Bigfoot understood – as I came to understand – that character is far more important than skills or employment history.

— Anthony Bourdain

The tone of the repartee was familiar, as was the subject matter, a strangely comfortable background music to most of my waking hours over the last two decades or so – and I realised that, my God... I’ve been listening to the same conversation for twenty-five years!

— Anthony Bourdain

I believe the words “meat” and “treated with ammonia” should never occur in the same paragraph – much less the same sentence. Unless you’re talking about surreptitiously disposing of a corpse.

— Anthony Bourdain

I had always believed that if somebody who worked with me went home feeling like a jerk for giving their time and their genuine effort, then it was me who had failed them – and in a very personal, fundamental way.

— Anthony Bourdain

After level of skills, it’s how sensitive you are to criticism and perceived insult – and how well you can give it right back – that determines your place in the food chain.

— Anthony Bourdain

As incisively pointed out in the documentary Food Inc., an overwhelmingly large percentage of “new,” “healthy,” and “organic” alternative food products are actually owned by the same parent companies that scared us into the organic aisle in the first place. “They got you comin’ and goin’” has never been truer. Like breaking a guy’s leg – so you can be there to sell him a crutch.

— Anthony Bourdain

Like I said before, your body is not a temple, it’s an amusement park.

— Anthony Bourdain

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade.

— Anthony Bourdain
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