Anthony Bourdain

If you know more information about Anthony Bourdain help us to improve this page

Birthday:

25 June 1956, New York City, New York, USA

Birth Name:

Anthony Michael Bourdain

Height:

193 cm

Anthony Bourdain was born in New York City. He attended The Englewood School for Boys in New Jersey, Vassar College (for two years) and is a graduate of The Culinary Institute of America. He began his career in the food industry over twenty years ago as a dishwasher, gradually working his way up through preparation, to line cook, to sous chef, and chef. He is the executive chef of Manhattan's Brasserie Les Halles, which means, in his words, that he gets to "swan around the kitchen, taking credit for others' work." Bourdain lives in New York City with his wife Ottavia and daughter Ariane. Show less «

When Tony gets hungry, things die.

Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal...Show more »

Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself Show less «

I have exactly the same work ethic. I don't see writing as anything more important than cooking. In fact, I'm a little queasier on the writi...Show more »

I have exactly the same work ethic. I don't see writing as anything more important than cooking. In fact, I'm a little queasier on the writing. There's an element of shame, because it's so easy. I can't believe that people give me money for this shit. The TV, too. It's not work. At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift. A few months ago, I was sitting cross-legged in the mountains of Vietnam with a bunch of Thai tribesman as a guest of honor drinking rice whiskey. Three years ago I never, ever in a million years thought that I would ever live to see any of that. So I know that I'm a lucky man. Show less «

I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat indus...Show more »

I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry. Show less «

Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without ...Show more »

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, or even stinky cheese is a life not worth living Show less «

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to...Show more »

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone ... Bad food is fake food ... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. Food that's too safe, too pasteurized, too healthy - it's bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness. Show less «

If you're twenty-two, physically fit, hungry to learn and be better, I urge you to travel-as far and as widely as possible.

If you're comforting yourself with the dictum "Never trust a thin chef," don't. Because no stupider thing has ever been said.

Nobody will tell you this, but I will: If you're thirty-two years old and considering a career in professional kitchens? If you're wondering...Show more »

Nobody will tell you this, but I will: If you're thirty-two years old and considering a career in professional kitchens? If you're wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old. Show less «

The organic movement has good intentions, but I doubt in the long term that it'll be sustainable. It's helping people learn where their food...Show more »

The organic movement has good intentions, but I doubt in the long term that it'll be sustainable. It's helping people learn where their food comes from and being more aware of what junk corporations put into it, and that's good. My daughter has only been given organic and natural foods since she's been born. Show less «

Those days are best left in the past. Sometimes I think about the excitement, the energy, the stress that working a kitchen involved, and I ...Show more »

Those days are best left in the past. Sometimes I think about the excitement, the energy, the stress that working a kitchen involved, and I remember how young, naive, confident I was back then. The kitchen is at its best when new, cocky, limber, innovative chefs are in control. Show less «

I'm pretty sure that every time Guy Fieri puts barbecue pork inside a nori roll, an angel dies.

[about fast food] In-N-Out Burger is my fast food nirvana. It's the only place I will seek out and eat. The rest I avoid.

As a child growing up in New Jersey, I speak on behalf of every child that ever grew up there in saying that your purpose in life was lookin...Show more »

As a child growing up in New Jersey, I speak on behalf of every child that ever grew up there in saying that your purpose in life was looking across the bay to New York City and figuring out a way to end up there. Show less «

I believe taking your child to McDonald's should be considered grounds for having your parental rights revoked.

If you want to know if a chef has true cooking ability, ask them to make you eggs. That meal will reveal more than anything else.

If I had to choose, I'd pick the hole in the wall dump over the gentrified bistro owned by your average pretentious hipster every time.

Vietnam is my favorite destination. The people are wonderful, the food is fantastic, and there is a lot of mystery and beauty surrounding it...Show more »

Vietnam is my favorite destination. The people are wonderful, the food is fantastic, and there is a lot of mystery and beauty surrounding it. You learn something new every time you go there, and I can't say that about other destinations. Show less «