Maybe thatβs 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 BourdainRead
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
Interpretation
Cooking is both a passionate pursuit and a source of humor, full of highs and lows.
Anthony Bourdain's quote captures the essence of a chef's journey through the culinary world, describing it as a romance filled with both extraordinary and absurd experiences. It reflects the deep emotional connection one can have with cooking, highlighting how it encompasses a range of feelings, from joy and fulfillment to comedic blunders.
In practice
At a cooking class, to inspire participants by sharing the joys and challenges of cooking.
Maybe thatβs 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
My brain and body and nervous system, they see a plane ride, a long plane trip, as an opportunity to sleep with nothing coming in, nothing to do. I just go offline the minute I'm on the plane.
I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.
The notion that before you even set out to go to Thailand, you say, 'I'm not interested,' or you're unwilling to try things that people take so personally and are so proud of and so generous with, I don't understand that, and I think it's rude. You're at Grandma's house, you eat what Grandma serves you.
If youβre twenty-two, physically fit, hungry to learn and be better, I urge you to travel β as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them β wherever you go.
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.
It's still possible to savor the remarkable foods that millennia of human ingenuity have teased from milk. A sip of milk itself or a scoop of ice cream can be a Proustian draft of youth's innocence and energy and possibility, while a morsel of fine cheese is a rich meditation on maturity, the fulfillment of possibility, the way of all flesh.
Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
We eat as sons and daughters, as families, as communities, as generations, as nations, and increasingly as a globe. We can't stop our eating from radiating influence even if we want to.
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