I think we should increase the minimum wage and I think $15 is a good beginning. Anthony Bourdain More Quotes by Anthony Bourdain More Quotes From Anthony Bourdain The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless. Anthony Bourdain annoyedunderstandingreal I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking. Anthony Bourdain showsmattertalking The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever. Anthony Bourdain spacemomamerica I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take. Anthony Bourdain differentpathchef I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence. Anthony Bourdain editingwritingtrying We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show. They have a signature haircut, a year into the business, or a branding arrangement with a shoe company. I don't really relate to that. I guess this is the world we live in now. Anthony Bourdain tv-showsshoesyears Venezuela is another place I'd like very much to go, which is proving very difficult. I have not been there to make a show and I'd like to, very much. Anthony Bourdain venezueladifficultshows I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is. Anthony Bourdain offendingjapantrying Really annoys me any time I see Asian fusion too. Asia is a big place; which Asian are you talking about? You notice it's never Uzbek or Tajik food. It's Thai, and it's generally insulting. Anthony Bourdain fusioninsultingtalking I didn't want food that looked unapproachable or ridiculously beautiful. Anthony Bourdain wantbeautiful I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do. Anthony Bourdain eightdaughterhome I, a product of the New Frontier and Great Society, honestly believed that the world pretty much owed me a living--all I had to do was wait around in order to live better than my parents. Anthony Bourdain parentwaitingorder I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community. Anthony Bourdain cuisinestartingcommunity Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom. Anthony Bourdain edmtoo-muchway I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me; that's impressive. Anthony Bourdain guyuseinteresting I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants. Anthony Bourdain small-numbersschoolthinking All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other. Anthony Bourdain viewsmovingthinking I'm a guy who should not have a lot of free time. But when it comes to vacation, I like to pull the plug completely. It's all about my daughter - I'm no longer the star of my own movie. Anthony Bourdain vacationdaughterstars I'd like to play bass like Bootsy Collins. I'm serious. That would be my dream. Anthony Bourdain would-bedreamplay I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff. Anthony Bourdain smellsleepmean
