These are the end products of the Masterminds of Safety and Ethics, bulked up on cheese that contains no cheese, chips fried in oil that isn’t really… - Anthony Bourdain

My last semester at Vassar, I'd taken to wearing nunchakus in a strap-on holster and carrying around a samurai sword — that should tell you all you need to know.

He doesn't yearn for a better, different life than the one he has - because he knows he's got a home in this one.

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.