“Anthony Bourdain;…Rock Hard, Cook Free”

Good food does lead to sex. As it should”. Anthony Bourdain

“I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy”. Anthony Bourdain

Anthony Michael “Tony” Bourdain (born June 25, 1956) is an American author and the “Chef-at-Large” of Brasserie Les Halles, based in New York City with locations in Miami, Florida, and Washington, D.C. Bourdain is also host of the Travel Channel’s culinary and cultural adventure program, Anthony Bourdain: No Reservations.

In “Kitchen Confidential”, Bourdain describes how his love of food was kindled in France, when he tried his first oyster on an oyster fisherman’s boat as a youth, while on a family vacation. Later, while attending Vassar College, he worked in the seafood restaurants of Provincetown, Massachusetts, which sparked his decision to pursue cooking as a career. Bourdain graduated from the Culinary Institute of America in 1978, and went on to run various restaurant kitchens in New York City – including the Supper Club, One Fifth Avenue, and Sullivan’s – culminating in the position of executive chef at Brasserie Les Halles, beginning in 1998. Brasserie Les Halles is based in Manhattan, with additional locations in Miami and, at the time of Bourdain’s tenure, Washington, D.C. and Tokyo, Japan.

“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

“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

“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”. Anthony Bourdain

“I wanted adventures. I wanted to go up the Nung river to the heart of darkness in Cambodia. I wanted to ride out into a desert on camelback, sand and dunes in every direction, eat whole roasted lamb with my fingers. I wanted to kick snow off my boots in a Mafiya nightclub in Russia. I wanted to play with automatic weapons in Phnom Penh, recapture the past in a small oyster village in France, step into a seedy neon-lit pulqueria in rural Mexico. I wanted to run roadblocks in the middle of the night, blowing past angry militia with a handful of hurled Marlboro packs, experience fear, excitement, wonder. I wanted kicks – the kind of melodramatic thrills and chills I’d yearned for since childhood, the kind of adventure I’d found as a little boy in the pages of my Tintin comic books. I wanted to see the world – and I wanted the world to be just like the movies”. Anthony Bourdain

Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life – and travel – leaves marks on you. Most of the time, those marks – on your body or on your heart – are beautiful. Often, though, they hurt”. Anthony Bourdain

Bourdain gained immediate popularity from his 2000 New York Times bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly, an outgrowth of his article in The New Yorker called “Don’t Eat Before Reading This.” The book is a witty and rambunctious exposé of the hidden and darker side of the culinary world, and is a memoir of Bourdain’s professional life as well.

“I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money”. Anthony Bourdain

Bourdain has a public persona that has been characterized by Gothamist as “culinary bad boy”. Because of his liberal use of profanity and sexual references in his television show ‘No Reservations’, the network has placed viewer discretion advisories on each segment of each episode.

“There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub”. Anthony Bourdain

“For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we’ve all had to become disappears, when we’re confronted with something as simple as a plate of food”. Anthony Bourdain

“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

“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

“Anyone who refuses to let you eat your burger at a temperature less than medium is on the side of the terrorists”. Anthony Bourdain

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

ultimatemindsettoday

A great WordPress.com site

Welcome to the Underrated

"For the Love of Music"

ickyblog

sobre una vida más

annotated audrey art

Desert Artist & Coloring Book Illustrator.

The Wine Wankers

G’day, you’re at the best wine blog ever! We're all about wine; without the wankery.

Software escuela

Software escuela

TIME

Current & Breaking News | National & World Updates

THE AMAZING KORNYFONE LABEL

Cover Art Appreciation & the Stories Behind the Recordings on Classic Vinyl Bootlegs

Beautiful Life with Cancer

Discovering the Gift

The Cool Muse / La Musa Molona

"The Cool Muse: Proudly tormenting friends and family with paintings of doubtful quality since MMII" "

1 SIGFRIDSSON

ON = TIME

meganelizabethmorales

MANNERS MAKETH MAN, MADS MIKKELSEN FAN, & PERPETAUL CREATIVITY.

Storymedic

Professional Editor

J.M. Weselby @ Magpie Creative Writing Services

because all writers are magpies at heart...

%d bloggers like this: