"I've lived on my own since I was 13 and not been to school and brought a son up who's now 18 and run theatre companies and bought a butcher's shop, learnt guitar by myself, taught myself to sing and that sort of stuff."

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The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.

— Anthony Bourdain