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
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
Interpretation
This quote emphasizes the importance of valuing fresh ingredients over processed ones.
Anthony Bourdain's quote expresses a strong disdain for processed garlic, suggesting that one who cannot take the effort to use fresh ingredients is unworthy of enjoying the flavors that culinary artistry can offer. He underlines the foundational belief that true appreciation for food comes from respecting its quality and preparation, advocating for authenticity in cooking.
In practice
During a cooking class, while discussing ingredient selection.
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.
Kitchens should be designed around what's truly important-fun, food, and life.
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.
Food isn't like anything else. It's something precious. It's not a commodity.
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
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