When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
Anthony BourdainI'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
Anthony BourdainI wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
Anthony BourdainI’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 BourdainAll 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