When it comes to food, looks aren’t everything
Sure, he’s eaten at some of the world’s finest restaurants, where plating is everything (one of his top spots was Per Se in New York—tapioca “sabayon” with oysters and caviar, anyone?), but Anthony Bourdain was no snob when it came to appearance. As he told Food & Wine, “some of the most inherently delicious food has been pickled, butchered, braised, stewed, and/or charred in a way that maximizes flavor, visual appeal be damned.”
Don’t be afraid to try something new
“Good food and good eating are about risk,” Bourdain wrote in his bestseller Kitchen Confidential: Adventures in the Culinary Underbelly. Through his TV travel adventures, the chef has eaten everything from a beating cobra heart to a raw seal eyeball, which he claimed were similar to an oyster and “not bad,” respectively. For viewers at home, the take-home message is: You won’t know if you don’t try. While raw organs aren’t everyone’s cup of tea, Bourdain encourages fans to open their minds to new foodie experiences—but you can always start with switching up the cheese on your turkey sandwich.