Frases de Anthony Bourdain

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Anthony Bourdain

Data de nascimento: 25. Junho 1956

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Anthony Michael "Tony" Bourdain é um chef, escritor e apresentador de televisão americano. Bourdain se tornou conhecido por seu livro Kitchen Confidential: Adventures in the Culinary Underbelly, lançado em 2000, e apresenta o programa de aventuras culturais e culinárias Anthony Bourdain: No Reservations, no Travel Channel.

Formado no Culinary Institute of America e um veterano de 28 anos em cozinhas profissionais, Bourdain atualmente é um "Chef-at-Large" cujo quartel-general é a Brasserie Les Halles, onde ele foi chef executivo por muitos anos.

Citações Anthony Bourdain

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„your body is not a temple, it's an amusement park. Enjoy the ride.“

—  Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

„Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom... is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain“

—  Anthony Bourdain
Context: It seems that the more places I see and experience, the bigger I realize the world to be. The more I become aware of, the more I realize how relatively little I know of it, how many places I have still to go, how much more there is to learn. Maybe that's enlightenment enough - to know that there is no final resting place of the mind, no moment of smug clarity. Perhaps wisdom, at least for me, means realizing how small I am, and unwise, and how far I have yet to go. No Reservations - Machu Picchu

„Skills can be taught. Character you either have or you don't have.“

—  Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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

—  Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

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„Don't touch my dick, don't touch my knife.“

—  Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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

—  Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Context: 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, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold. Oh, I'll accommodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine. (p. 70).

„Good food is very often, even most often, simple food.“

—  Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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