Anthony Bourdain: Good

Anthony Bourdain was Chef and food writer. Explore interesting quotes on good.
Anthony Bourdain: 114 quotes16 likes

“Vegetarians, and their Hezbollah-like splinter faction, the vegans… are the enemy of everything good and decent in the human spirit.”

Anthony Bourdain

Source: Kitchen Confidential

“I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure.”

Anthony Bourdain book Kitchen Confidential: Adventures in the Culinary Underbelly

Kitchen Confidential (2000)
Source: Kitchen Confidential: Adventures in the Culinary Underbelly

“Good food is very often, even most often, simple food.”

Anthony Bourdain book Kitchen Confidential: Adventures in the Culinary Underbelly

Source: Kitchen Confidential: Adventures in the Culinary Underbelly

“I have long believed that it is only right and appropriate that before one sleeps with someone, one should be able – if called upon to do so – to make them a proper omelet in the morning. Surely that kind of civility and selflessness would be both good manners and good for the world.”

Anthony Bourdain

Medium Raw (2010)

“For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.”

Anthony Bourdain book The Nasty Bits

The Nasty Bits (2006)

“If there was any justice in this world, I would have been a dead man at least two times over. By this, I mean simply that many times in my life the statistical probabilities of a fatal outcome have been overwhelming – thanks to my sins of excess and poor judgment and my inability to say no to anything that sounded as if it might have been fun. … [When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.”

Anthony Bourdain

Kitchen Confidential (2000)

“Cooking professionally is a dominant act, at all times about control. Eating well, on the other hand, is about submission. It’s about giving up all vestiges of control, about entrusting your fate entirely to someone else. It’s about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a warm bath. It’s about shutting down the radar and letting good things happen. Let it happen to you.”

Anthony Bourdain book The Nasty Bits

The Nasty Bits (2006)

“Good food and good eating are about risk. Every once in a while an oyster, for instance, will make you sick to your stomach. Does this mean you should stop eating oysters? No way. The more exotic the food, the more adventurous the serious eater, the higher the likelihood of later discomfort. I’m not going to deny myself the pleasures of morcilla sausage, or sashimi, or even ropa vieja at the local Cuban joint just because sometimes I feel bad a few hours after I’ve eaten them.”

Anthony Bourdain

Kitchen Confidential (2000)

“They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.”

Anthony Bourdain book A Cook's Tour

A Cook's Tour (2001)

“Good food does lead to sex. As it should.”

Anthony Bourdain book The Nasty Bits

The Nasty Bits (2006)

“You know what’s great about New York? The threshold for citizenship as a New Yorker is actually pretty short. If you come to New York and you still like it two years after you arrived here, and you still think it’s great and you’re having a good time and you haven’t been just totally ground down and go limping back to wherever the fuck you came from, you know what? You’re in!”

Anthony Bourdain

The Layover - New York City