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Anthony Bourdain Quotes - Page 2

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

"A 'Brutally Honest' Taste Of Anthony Bourdain's Hunger Tour At Foxwoods". Interview with Leeanne Griffin, www.courant.com. September 26, 2016.

Anyone who doesn't have a great time in San Francisco is pretty much dead to me.

"Food And Wine ‘50 Best Bars In America’: San Francisco Cleans House" by Robin Wilkey, www.huffingtonpost.com. December 08, 2011.

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.

"Anthony Bourdain The ‘Parts Unknown’ Interview". Interview with Kam Williams, newsblaze.com. January 9, 2015.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

"Eat Your Words: Anthony Bourdain on Being Wrong". Interview with Kathryn Schulz, www.slate.com. May 31, 2010.

The way you make an omelet reveals your character.

Interview with David Sheff, www.playboy.com. October 13, 2011.

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 (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.65, A&C Black

Naturally, I'm misanthropic. But the Negronis are helping considerably.

Anthony Bourdain (2010). “The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones”, p.84, Bloomsbury Publishing

Good food and good eating are about risk.

Anthony Bourdain (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.60, A&C Black

An ounce of sauce covers a multitude of sins.

Anthony Bourdain (2013). “Kitchen Confidential”, p.133, A&C Black