Anthony Bourdain Quotes & Sayings (Page 11)

“What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.”

“Doing graphic novels is cool! It's fun! You get to write something, and then see it visually page by page, panel by panel, working with the artist, you get to see it fleshed out.”

“I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good; sometimes it really hurts and is embarrassing.”

“'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.”

“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.”

“You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.”

“I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff.”

“To be treated well in places where you don't expect to be treated well, to find things in common with people you thought previously you had very, very little in common with, that can't be a bad thing.”

“I love New York. I'm a guy for whom a New York accent is a comforting thing.”

“Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at him.”