Here Are Some Of Our Favorite Anthony Bourdain Quotes
We take a look back on all his inspiring words.
TV host, chef, food critic, and writer Anthony Bourdain was known for his honest and irrevent takes on life, food, and culture as he traveled around the world doing something most of us can only dream of doing—tick off countries on our travel bucket list and eat around the world. But he did more than eat: he was welcomed inside the homes of locals, offered us a glimpse of how other people lived their life, and had tips for the adventurous traveler which were more meaningful than any tourist guidebook can offer. He had a first-hand view of how culture shaped food, and how food ultimately, united everyone, no matter how different we all lived our lives in our own parts of the world. And for food fans (and fans of Bourdain), we were only too eager to be in the front row, soaking it all in.
We celebrate his life with some of our favorite quotes:
"Where does the Filipino instinct for kindness come from?" - In the 2016 episode of Parts Unknown (His second visit to the Philippines)
“There is no better place to entertain the leader of the free world, in my opinion, than one of these classic, funky family-run noodle shops you find all over Hanoi. Dinner and a beer cost about $6. I’m guessing the president doesn’t get a lot of state dinners like this.” - Hanoi, Vietnam episode of Parts Unknown with Barack Obama
“It is the finest pig I've ever had." - on Filipino lechon
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living."
"Skills can be taught. Character you either have or you don't have.” - Kitchen Confidential: Adventures in the Culinary Underbelly
“If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else's shoes or at least eat their food, it's a plus for everybody. Open your mind, get up off the couch, move.”
"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. ” - Kitchen Confidential: Adventures in the Culinary Underbelly
“At some point, I promise, with us or without us, people will be crazy for sisig everywhere.
That’s the breakout dish, I think.” World Street Food Congress, Manila, Philippines, 2017
Bourdain passed away on June 8, Friday morning, as confirmed by CNN.
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