Anthony Bourdain

“Understand, when you eat meat, that something did die. You have an obligation to value it not just the sirloin but also all those wonderful tough little bits.”

“Context and memory play powerful roles in all the truly great meals in one’s life.”

“I am in no way supportive of hunting for trophies or sport, would never do it and don’t like it that others do. But if you kill it, then eat it, it’s fine.”

“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.”

“Tokyo would probably be the foreign city if I had to eat one city’s food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.”

“Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he’s been making his whole life, and he’s still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.”

“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

“Hong Kong is a wonderful, mixed-up town where you’ve got great food and adventure. First and foremost, it’s a great place to experience China in a relatively accessible way.”

“You have to be a romantic to invest yourself, your money, and your time in cheese.”