Five Social Media Lessons From Anthony Bourdain

By: Guest | December 29, 2011 | 

Today’s guest post is written by Craig McBreen.

What can a snarky, middle-aged, New Yorker teach a 40-something, wannabe blogger about life?

Well, I often find inspiration in the strangest places and politically incorrect, sharp-tongued, bad boy chefs dole out the best advice. You knew that, right?

I’m an unabashed fan of Mr. Bourdain’s work and simply love his sardonic wit, candid observations, and appreciate his creative chops. Emeril Lagasse, Paula Dean, and Rachael Ray might beg to differ.

He often has too many drinks on camera, openly mocks other celebrities (see above), and has a disdain for all things vegan. Even though his contempt is generally a bit tongue in cheek, it’s certainly fun and part of his charm.

I mean, we all know the most dangerous person to America is clearly not Paula Deen, right?

He sometimes mentions a past filled with drugs and serious issues with authority. So, we’re not talking about Tony Robbins here, but I say smarts, snark, and honesty go a long way.

In 1997, his exposé of New York City restaurants titled Don’t Eat Before Reading This appeared in the New Yorker (article is archived behind the paywall). Shortly after, the incredibly successful Kitchen Confidential was published. So after 20 plus years in the kitchen, he was a best-selling author and soon had his own show on the Food Network.

The Travel Channel is his current home, with two shows, including the award-winning, No Reservations. He’s a sought-after speaker and manages to crank out book after book, but didn’t reach this level of success until later.

As a young guy, he rarely traveled, admits he was not a star chef, and often struggled with drugs and alcohol, but his life changed dramatically; even though he might deny it, he is a celebrity.

So, what did Anthony Bourdain teach me about social media?

  1. It’s never too late. I write about this ad nauseum, but it’s true and what better example than Mr. Bourdain. At 44 years of age, he was a chef at New York’s Les Halles, in debt and working 12 hour days. But he wrote. And this is when Kitchen Confidential led to his extraordinary trajectory, which hasn’t slowed down one bit. Kitchen Confidential and A Cook’s Tour exploded on the scene when he was in his 40s. He’s now one of the world’s most famous chefs and sits comfortably on his Travel Channel properties at the age of 55.
  2. Sometimes you don’t choose a passion, it finds you. As a chef, he always devoted time to writing. That is what changed his life. He didn’t exactly stumble upon writing, but he sure discovered something he did brilliantly. He didn’t know The New Yorker article would blow up. He simply wrote a great piece based on years of experience and then some magic happened.
  3. Don’t take yourself too seriously. A bit of levity is good medicine for the soul, don’t you think? Here’s a guy who has reached a certain level of success, but never takes himself too seriously. Sure, he often pokes fun at celebrities and his favorite targets at The Food Network, but it’s all in good fun, really. He’s even written that it would be “entirely fair and appropriate” were he described as “a loud, egotistical, one-note a**hole who’s been cruising on the reputation of one obnoxious, over-testosteroned book for way too long and who should just shut the f*ck up.” Need I say more?
  4. Be yourself. He likes dive bars, street food, and misses the seediness of old New York. He freely talks about his past missteps, has a strong point of view, and can be over the top at times, but that’s all part of the appeal. And he doesn’t care what you think. Many can relate to the caustic and darkly humorous side, but he’s also extremely creative. The flaws, vulnerability, and honesty are traits that resonate with me. If you plan to become great at something, isn’t embracing your distinctiveness and applying some imagination a huge help? He’s done that in spades.
  5. Be open to new experiences. We don’t all have the luxury of globetrotting on the Travel Channel’s dime, but here’s a guy who graciously ate a dirt covered omelet cooked by a Namibian tribesman, took psychedelic Ayahuasca, and famously ate a beating cobra heart; not to mention he’s a New York City liberal who broke bread with Ted Nugent. In fact, he calls him “Uncle Ted.”

Sure Tony Bourdain is offensive to some, or maybe he’s just misunderstood. I don’t know, but this is a guy with a fondness for pork, is a long-time Ramones fan, and possesses a beautifully acerbic wit. What’s not to love? Like I said, inspiration is sometimes found in the strangest places.

Craig McBreen owns and operates McBreen Design, but you can also find him at A rookie blogger and student of social media, Craig is originally from Baltimore, but now lives in Seattle, with his wife and two kids.

  • Pingback: Are schools killing creativity?()

  • Social Media Chimps

    Great examples of the power of being authentic.

    • @Social Media Chimps Indeed! I think so many can relate to a guy who is simply being himself and admits to his flaws.

  • equuisdancer

    I love that guy! I’ve been watching him well for years.He always caomes across as “real” unlike others!..Awesome post with lessons to learn and learned! I hope the man himself sees this.

    • @equuisdancer Love the guy too! Been watching him since his first show on the Food Network. That was a bonehead move by the network letting him go, but the Travel Channel shows are so much better. Hey you never know, maybe he reads Spin Sucks daily 😉

  • Well hells bells, anybody that likes the other white meat can’t be all bad, huh?

    I don’t watch a lot of TV, but might keep a baseball or football game on or CSI or Mentalist (he has great hair, doesn’t he?), so I only know of Tony peripherally. However, he sounds like my kind of guy and if it’s about food then I can be all in. I will have to check him out if you are giving him the seal of approval.

    I think we both need to work on not taking ourselves seriously however if we are going to adhere to your 5 step process…………just sayin’…………

    I don’t know Craig, end of the week, end of the year at Gini and Lisa’s; I just hope they had more than Old Milwaukee in the ‘fridge for ya and week old Christmas cookies. I heard next year is really going to be big for them; maybe they will invite you back if you behave.

    Good job my friend; Happy New Year.

    • @bdorman264

      Hey Bill,

      Yeah, the guy is certainly into pork and why not. I mean what’s better than fried pork fat? For some of us, it’s a weakness. 🙂

      I don’t watch a lot of TV either, but that’s what my DVR is for, and I never miss a Bourdain show. I really think his shows are some of the best on TV.

      I don’t watch the Mentalist, but know who you’re talking about. My wife says she loves me, but I know she wishes I had hair like that guy or Patrick Dempsey … or any hair at all 😉

      Old Milwaukee? Well at least Gini and Lisa had some PBRs and chicken wings waiting for me. They promised Malbec and crab-crusted salmon for 2012, but I’d settle for some Chicago deep dish pizza.

      Thanks and Happy New Year to you.

      • @Craig McBreen@bdorman264 We are definitely both more about the Malbec. and truffle fries. So that’s the reward. Bill!! Check out No Reservations for sure! If you are into food and travel, his show is total candy. And digs deeper than a typical travel show. Love it. In fact, before we leave on a trip, we look first to see if he did a show on it.

        I think that’s how we discovered Hot Doug’s in Chicago. O.M.G.

        • @Lisa Gerber@Craig McBreen@bdorman264 isn’t the other white meat Tilapia?

        • @HowieSPM@Lisa Gerber@bdorman264 I’ve heard people call it the Wonder Bread of fish 😉

        • @Lisa Gerber@bdorman264

          Malbec and truffle fries. You hear that, Bill. This isn’t scrapple 😉

          The Layover is a great show too. Both shows are just so well done.

          Hot Doug’s. Just checked out the site. Love the tagline: “The Sausage Superstore and Encased Meat Emporium” 🙂

        • @Craig McBreen@Lisa Gerber@bdorman264 Hey, is that Abe Froman? The Sausage King of Chicago?

        • @jasonkonopinski@Lisa Gerber@bdorman264

          I miss this stuff. I grew up on the east coast. Here in Seattle we are sorely lacking these kinds of establishments >> Authentic sub shops and encased meat emporiums. 🙂 We make up for it with good beer.

        • @Craig McBreen@Lisa Gerber@bdorman264 You most certainly do make up for with good beer over there on the Left Coast. The PNW – home of the enamel-stripping IPAs. 🙂

        • @jasonkonopinski@Lisa Gerber@bdorman264 “Enamel-stripping IPAs.” 🙂 😉 That should be a brewer’s tagline. I’m a big fan of IPAs. The hoppier, the better 🙂

        • @Craig McBreen@Lisa Gerber@bdorman264 Two of my favorites from your side o’ the country are Russian River’s Pliny the Elder and Green Flash’s West Coast IPA. Deeeeeeeelicious.

        • @Craig McBreen@Lisa Gerber I’m all for the Malbec and truffle fries; what you guys don’t eat I get the leftovers from the trash can out back.

          Encased meat is cool; except for Haggis, the jury is still out on that delicacy.

        • @Craig McBreen@jasonkonopinski@Lisa Gerber …..and herb, don’t lie to me…………..:)

        • @jasonkonopinski@Lisa Gerber@bdorman264 I’ve added to my list 🙂

        • @bdorman264@Lisa Gerber That’s okay, well invite you to the party 🙂 I hear haggis is an acquired taste.

    • ginidietrich

      @bdorman264 I love the phrase hells bells.

  • Like my dear friend @tamadear once said, “Whether angel or asshole, you are authentically that.” Bourdain is one of my favorite food personalities because he wears his heart on his sleeve and speaks from his gut – bruised egos be damned.

    • @jasonkonopinski@tamadear

      Hi Jason,

      “Whether angel or asshole, you are authentically that.”

      I know a few that fit both descriptions and I’m sure you do too. I guess we also know more than a few phonies too. He sure does speak from his gut, especially when it comes to other people in the business, but he also sends out a ton of praise to talented chefs and those who are being really creative.

      • @Craig McBreen Absolutely, yes. I respect him immensely because of that very point. One of my favorite passages in Kitchen Confidential is where @NoReservations talks about ‘illegals’ in the food service industry. I’m paraphrasing, but his argument was that regardless of what kind of cuisine you liked and where you were dining, chances were pretty high that an illegal immigrant prepared your food. He’s been particularly outspoken on how the James Beard Foundation hasn’t been particularly supportive of undocumented workers in the industry.

        • @Craig McBreen@noreservations I meant to tag noreservations in that last comment

        • @jasonkonopinski@noreservations YES! I’ve heard him interviewed and he hits on this point again and again. Prep workers, sous-chefs, waiters, etc. from Mexico and other Latin American countries are the industry’s backbone, and some damn fine cooks. I also love how he talks about the kitchen being the last meritocracy where people are judged on how well they do the job.

        • @Craig McBreen@jasonkonopinski@noreservations the two things people hate most are hypocrites and two faced liars.

          Kind of like a congressperson who is vehemently anti-abortion yet a huge champion of war and killing. Or that really nice person when you see them who talks smack about you when you aren’t around.

          I just want to know who you are so I can decide if I will give you my attention. Had this discussion with danperezfilms on his blog.

          I had no idea Anthony battled drugs and alcohol but hey most of the people i revere the most have, Garcia, Hendrix, Thompson, Burroughs, etc etc. So he has street cred to go with his honesty. Maybe Lindsay can learn a few things from him?

        • @HowieSPM@jasonkonopinskidanperezfilms@noreservations

          Hi Howie,

          “Kind of like a congressperson who is vehemently anti-abortion yet a huge champion of war and killing.”

          –And they contradict themselves in so many other ways, don’t they?

          “Or that really nice person when you see them who talks smack about you when you aren’t around.”

          –Had my share of those people.

          Not sure if you’ve heard of Marc Maron, but I love his WTF podcast and his interview with Bourdain is one of the best I’ve heard. He talks about all this stuff in such great detail. Loved the interview. Of the people you mentioned I know he talked about being a huge William Burroughs fan. I’m pretty sure he feels the same way about Hunter Thompson.

          Ha ha, yes, he could teach Lindsay a thing or two. Somewhere I read that Lindsay’s Playboy pictorial isn’t doing so well. To me she’ll always be that little kid in that silly movie I never saw!

        • @Craig McBreen@HowieSPMdanperezfilms@noreservations It’s difficult for me to pick a favorite No Reservations episode. The Beirut one won the team big awards, because they happened to be filming during an particularly violent episode in Lebanon. There’s a scene that will stick with me – Anthony and his host are walking through Beirut, and the host is optimistic about his country’s future – and a jeep loaded with young armed rebels rolls by. You can just see the color drain from the Lebanese host’s face in embarrassment and horror.

        • @jasonkonopinski@HowieSPMdanperezfilms@noreservations The Beirut show was pretty incredible. The first Vietnam show was great too as was Haiti. Romania has to be the absolute worst, and not because of him. Google it. It’s pretty funny.

        • @HowieSPM@Craig McBreendanperezfilms@noreservations IMO, one of the biggest compliments that anyone can pay me when I meet them IRL is ‘you’re exactly the way you are online’. I’d say that @ginidietrich @SeanMcGinnis and @Lisa Gerber would agree, eh? 😉

        • ginidietrich

          @jasonkonopinski@Craig McBreen He also talked a lot about illegal substance use in the kitchens. Not in your food, mind you, but in the chef’s bodies.

        • @ginidietrich@Craig McBreen Oh yeah. Lots of self-medicating in commercial kitchens, especially the really well-known ones.

        • danperezfilms

          @jasonkonopinski@HowieSPM@Craig McBreen@ginidietrich@SeanMcGinnis@Lisa Gerber@noreservations I’m the same pompous asshole IRL that I am online. People appreciate that 🙂

        • @danperezfilms@jasonkonopinski@HowieSPM@Craig McBreen@ginidietrich@SeanMcGinnis@Lisa Gerber@noreservations I wouldn’t be so sure of that. 😉

        • @jasonkonopinski@ginidietrich@Craig McBreen I’ve worked in a few kitchens. Some of the most interesting characters I’ve ever met and not all of them were self-medicating 😉

        • @Craig McBreen@jasonkonopinski@ginidietrich Jack!!! LMAO….I waited tables for 10 years in fine dining. Its exactly as he says. My husband and I were talking about all this stuff coming out about Herman Cain when he was head of the National Restaurant Association. . . um, yeah, that’s just another day in the restaurant business.

        • @Lisa Gerber@jasonkonopinski@ginidietrich Boy, old Herman sure got around, didn’t he 😉

    • @jasonkonopinski@tamadear You win for most “liked” comment, Jason.

  • CraigMcBreen

    @DBMC Thanks!

  • CraigMcBreen

    @jordyw Thanks for the mention!

  • CraigMcBreen

    @LauraScholz Thanks!

  • CraigMcBreen

    @makarlin Thank you.

  • CraigMcBreen

    @skypulsemedia Thank you!

  • perricollins

    @ginidietrich I love Anthony Bourdain. He’s right up there with my husband and Mike Rowe. 🙂

    • ginidietrich

      @perricollins LOL!! You should round out your top five list, then

  • Hi Craig,

    This is really good. I can’t pick anything from 1-5 as being extraneous and less useful than the others because they are all really important.

    But the two that resonate the most with me are 1 and 2. Maybe it is because of my own age, time of life or what have you but there is so much truth in it never being too late and passion finding us.

    • @TheJackB

      Hey Jack,

      Thanks. Since coming online and blogging at my own homestead and very fine places like Spin Sucks, well, I’ve changed my direction and outlook. So, those two are the strongest for me as well. I guess that’s why I made them one and two. 🙂

  • I’m currently reading one of his latest books, Medium Raw, and enjoy watching No Reservations when I have the time. Biggest lesson of this to ME is Numero Cinco – it’s not always about the carefully crafted “plan.” Life will find its own way; same with marketing, the reasons we are supposed to continually measure and study – so that we can adapt, overcome obstacles; cut out the b.s. that ain’t working as it was supposed to; AND discover what IS working, that we weren’t even trying, those happy accidents. FWIW.

    • @3HatsComm

      Hi Davina,

      I have not read Medium Raw yet, so I better get to it!

      Yes, just being open to new experiences is so important and you might just find some passion there. You never know. Also, letting go of preconceived notions of people. I think it’s really funny when I see Tony Bourdain shooting guns with Ted Nugent. What a pairing, huh?

  • janbeery

    @CraigMcBreen you’re welcome;)

  • I think your five points are great, with some exceptions,and perhaps it comes from my distaste for Bourdain and the way he treats others. I think it’s incredibly important to be yourself, but if yourself is a horrible person, I’d prefer to see you change to something better. Perhaps that’s a pollyanna-esque attitude, but if you’re an asshole, I don’t think embracing your nature as an asshole is admirable.

    His distaste of anyone who is different and doesn’t agree with him is the same thing we find fault with in other celebrities, politicians, and larger corporations: my way or the highway. I may joke with my vegetarian and vegan friends, but he just outright dismisses them as an affront.

    And I guess from having seen him in action all too often, I would disagree with point 3. I don’t disagree that it is a valid and important point. I think we do need to not take ourselves so seriously, but I think Bourdain DOES take himself too seriously, as evidenced by how he rips into anyone who dares question him. He is incredibly thin-skinned, but expects others to behave under a different set of rules.

    It may work for a celebrity on camera, but I think that is exactly the type of thing we need to get away from in the business world. It sells for the camera. If it weren’t for television, would Bourdain be a success? I’m not pretending to know the answer, but I think we need to at least muse on the question..

    So as for point 4, I think it is important to be yourself, but it is possible to change. Don’t fake it. Don’t pretend to be something your not, but must we embrace the horrible aspects of who we are and flaunt them? We’re asking businesses to change their personalities and adapt to a new world, and that change starts with individuals. The Spin and arrogance that is spoken of on this blog time and time again isn’t something that is a characteristic of a business. It is a characteristic of individuals who run those businesses and is then built into their culture.

    Clearly I’m outnumbered here, but felt I had to throw in my 2-cents.

    • @KenMueller

      Hi Ken,

      Wow, thanks for the details here and glad you threw in your 2-cents. He’s definitely not for everyone. I often tell people how much I loved and admired George Carlin, but sometimes get a similar reaction, like … why? 🙂 My grandfather thought he was trash.

      I honestly think part of his charm is that he says he can be bit of a jerk sometimes. Can’t we all? One of the reasons I listed no. 3 is because I’ve heard him interviewed and read more than a few of his interviews online, and he’s pretty damned honest about his history and his faults, plus there is a good deal of self-deprecating humor in his show and writing. He gave Emeril Lagasse tons of crap after Kitchen Confidential came out, but actually broke bread with the guy later. I think part of what irks him is the contrived production of some of these shows and a lot of it is crap. With that being said, I think he went a bit too far with Paula Deen.

      Like I mentioned in the post, I really do think his distaste for vegans is a bit tongue in cheek and I imagine he might actually have some vegetarian friends. I honestly think he’s just having a bit of fun. I think his real distaste comes from some of the vigilante-like behavior some groups have committed against his chef friends. Usually extreme vandalism and threats of harm. I’m not certain, but I think that’s what started the entire thing.

      Do I think he’s being 100% himself on camera? Of course not, but he’s way more authentic then many celebrities trying to do a similar show. He is more successful because of his TV shows of course, but he’s also one hell of a writer and that is what really changed his career path.

      And with all that being said I admire him mostly because of his creativity. He and his crew constantly pump out some of the best stuff on TV in my humble opinion.

      Thanks for the comments, Ken and sorry to ramble. I think we each did a blog post here. 🙂 Anyway, your comments inspired me to write another post!

      • @Craig McBreen Agreed. Where I part with him on the vegetarian/vegan thing is when he compares them to Hezzbollah, and not solely based on their actions, but ridicules them for not liking meat and therefore beneath him. I find it hard to see that as tongue in cheek.

        And the “I’m an asshole so deal with it attitude” is what troubles me the most. If you’re an asshole and you know it, do you really want to embrace that?

        Again, I agree with all of your points on their own merit and think they are all important.

        • @KenMueller@Craig McBreen There’s an old joke about vegans: “How do you know someone’s vegan? Don’t worry, they’ll tell you.” 🙂

          As far as Bourdain’s biting personality, I actually find it refreshing. He’s not afraid to piss people off. He knows there are some people who shrink away from because of his politics, his punk attitude, his mouth. ‘Authenticity’ isn’t a strategy. It’s the baseline, who you are. The minute you start talking about being ‘authentic’ as part of a bigger plan, the chinks in the armor start to show. There are abrasive personalities out there who do it for the show, the consummate troll. They relish the conflict. We’ve all encountered them both on and offline.

        • @jasonkonopinski@Craig McBreen Yes. we have. and there’s a difference between not being afraid to piss people off, and going out of your way to do it.

        • @KenMueller@jasonkonopinski Now I’m just hoping Paula Deen doesn’t track him down and get him in a headlock 🙂 But I do know Bourdain’s wife is seriously into jujitsu, so she could take her, no problem 😉

        • ginidietrich

          @jasonkonopinski@KenMueller@Craig McBreen I’m not vegan (I love dairy too much), but you have to tell people what it means to be vegetarian or they’ll serve you chicken! I’ve never understood this. CHICKEN IS A MEAT!

        • @jasonkonopinski@KenMueller Jason, I live in Seattle, so I hear this … All. The. Time. Pork fat is a dirty word here. 😉

        • @ginidietrich@jasonkonopinski@KenMueller Chicken is meat, but not sure exactly what Chicken McNuggets are. Mystery white meat made in a lab. How about fish? I know some people who say they are vegetarian, but eat fish all the time.

        • @Craig McBreen@ginidietrich@KenMueller ‘Pescetarian’ is the term there.

        • @ginidietrich@jasonkonopinski@KenMueller@Craig McBreen Gini, my fellow veggie, you should try chicken — it tastes like tofu. 🙂

        • @KenMueller@Craig McBreen Ken, you hit one of my pet peeves. People who think that it’s okay to be a jerk because they admit it and wear it proudly. Usually accompanied by “that’s just who I am.” Well, you’re still a jerk, self-acknowledgement really doesn’t soften it for me.

        • @adamtoporek@Craig McBreen Yeah, I don’t buy into the “I’m an asshole so I’ll be an asshole and wear it on my sleeve” argument. Yes, we need to be who we are, but if you’re an asshole, I’d rather see you try to work on that rather than wear it as a badge of honor. This is why we have the celebrity and reality show culture that we do. Why celebrate that? People CAN change. We all should desire to change for the better, all the time.

  • CraigMcBreen

    @wagnerwrites @ginidietrich Gee, thanks guys … um ladies 🙂

  • CraigMcBreen

    Thanks @corianda @NoReservations needs another follower at over 600,000. So I joined the throngs 🙂 @spinsucks @ginidietrich

  • So, I am late showing up here. I like all five points but if I had to chose one I would maybe choose number 2.

    I did not know writing was my real calling. I thought I was going to be a motivational speaker or a stand up comic. I could motivate people. I really could. I could motivate them to never book me again!

    I guess my point is that I am a work in progress and perhaps I am meant to be all of those things. I can be funny, help you with your life, and write a book you might find helpful.

    I love pork BTW. Just saying.

    My son watched Food Inc. today and has announced he will never eat another chicken nugget again. Such is my life.

    • @NancyD68 Food, Inc. should be mandatory viewing for everyone.

    • @NancyD68

      Hi Nancy,

      I’m a big fan of numbers 1 & 2.

      I’d say we are all a work in progress, but good for us you did discover your calling as a writer. 🙂

      Fried pork is the best. And I know you and I agree, bacon rules. Food Inc was an education. But I’m not giving up bacon 🙂

  • **has a disdain for all things vegan** – Funny. I mean, what else can we expect from the kind of past he might have had, as described in this article? Drugs, Alcohol and being Vegan don’t go together.

    • @Raj-PB Like I’ve said, he’s not for everybody. I think His quote (in Erica’s comment above) sums it up pretty well, after all it’s from the man himself. And I like the fact that he’s so open about his past.

  • Hi Craig,

    I actually quite enjoy Anthony Bourdain, for many of the reasons you mention. What strikes me most often about him is his genuine interest in the people that he’s interviewing and ‘hanging out’ with and his desire to understand the world from their perspective. Few people do that really well; marketers (heck, all of us) could stand to emulate that behavior.

    Bourdain recently came to Asheville (my little neck of the woods) and the vegans were definitely on alert. A local journalist got the thrill of her culinary coverage when she got to interview him. Hope you’ll forgive the large quote, but his response to a vegan laden question shed a lot of light for me on his views:

    Plant’s Jason Sellers wants to know if you would be willing to visit his vegan restaurant to “quell some of that open animosity with some open-mindedness.

    “Listen, I’m perfectly OK with vegetarians practicing whatever they want to do. I just think they make for bad travelers. That’s what pisses me off. If you’re eating vegan for religious reasons, fine. What you do in your home — or hometown even — in the industrialized world, I’m OK with that. That’s your personal choice. I think the notion that you can travel — and I’m not talking about Rome or Paris, of course you can call ahead and say, “do you have any vegetarian options?” You can’t do that in the developing world without offending people … It’s awkward and hurtful to go to grandma’s house and turn down the turkey. I just see it as rude and incurious.”

    Regarding your list, and really, that’s what this is about, right? Numbers 3, 4 and 5 are my road maps for life and when I stay on task and follow that course, seem to work out all right for me. Enjoyed this very much, Craig.

    • @EricaAllison

      Hi Erica,

      Thanks for the comments and quote. The vegan thing sure strikes a nerve and I think it is perfect that you included this quote from him. I’ve heard him say this before and it makes so much sense. He really does focus on understanding the world from his host’s point of view every time. And I think a show like this might even change some people’s preconceived notions about certain cultures. I’d say he’s a model citizen when visiting other countries, so a big thank you for bringing this up! 🙂

      Thank you for the comments and I’m glad you enjoyed the piece. Like I said, I sometimes find inspiration in the strangest places.

    • @EricaAllison THis is so cool! I am a big fan of Bourdain’s but I never knew all this outside stuff about him. Thanks for sharing that quote. And I’d like to add…we had a culinary writer coming to visit a destination client of mine two years ago. two weeks before her visit, she informed us of dietary restrictions: Stuff like organic eggs, goats milk (no cows milk) etc…. (A huge list)This was a RURAL destination. We cancelled her trip. She was furious. We told her we couldn’t accommodate her needs. THEN! she sent a letter to the Idaho Governor!!! LOL, about how bad I am. Whatever. that didn’t get her anywhere. But he makes a point. In her case anyway.

      • @Lisa Gerber@EricaAllison Getting sent to the Idaho Governor’s office is like getting sent to the principal’s office. That makes you hardcore. Serious street cred.

        • @KenMueller@EricaAllison dude, right? Freaking hilarious.

  • casshallacker

    Love, love Bourdain + this post! @zodot @mileigh13 @ginidietrich @craigmcbreen

    • zodot

      @casshallacker A combo of two of my favourite things: food and social media! cc @mileigh13 @ginidietrich @craigmcbreen

    • CraigMcBreen

      @casshallacker Me too AND thanks!

  • NEMultimedia

    @ericamallison @kmueller62 I don’t agree with all the points in the Twitter Outsourcing post, but most. I don’t know how folks do it all!

    • ericamallison

      @NEMultimedia @kmueller62 totally understand that perspective, Michelle. There are few perfect situations, only best cases. 😉

  • schneiderb

    @TMcDonough1973 Thanks for the RT Tim. Happy New Year!!

    • TMcDonough1973

      @schneiderb no problem – I’m a huge Bourdain fan too. Happy new year!

  • Phanyxx

    Last #FF of the year goes to @thornybleeder. He’s a social media rockstar, and is always sharing great links. #FFF11

    • thornybleeder

      @Phanyxx Nick, you rock bud! Thanks for that killer shout-out man, all the best for 2012 to you!

    • CraigMcBreen

      @Phanyxx Just followed Mr. Thorny. Last #FF of the year goes to @thornybleeder. He’s a social media rockstar, & always sharing great links

      • thornybleeder

        @CraigMcBreen Thanks for the follow. Craig!

  • CraigMcBreen

    @adamtoporek Hi Mr. Toporek. Thank you, Sir!

    • adamtoporek

      @craigmcbreen My pleasure. Have a great New Year Craig! Look forward to seeing you in 2012!

  • MelindaJoe

    @meghancward @craigmcbreen Tx 4 posting this. Happy New Year from Japan! RT Social Media Lessons Frm Anthony Bourdain :

  • jburdadams

    enjoyed your post Craig. Anthony is one of my favorites as well. Happy New Year to you.

    • @jburdadams Glad you enjoyed it. Happy New Year to you!

  • CraigMcBreen

    @meghancward Thank you.

  • CraigMcBreen

    @CoMuNiCaRMeN Thanks for the mentione, Mamen.

  • CraigMcBreen

    @bryanchaney Thanks for the mention!

    • bryanchaney

      @craigmcbreen You bet. Enjoyed the piece. #chefTVaddict

  • CraigMcBreen

    @ltwhite @deirdrereid @ginidietrich Thanks! Fun writing that one. 🙂

  • Pingback: Atlanta Public Relations, Social Media, Marketing()

  • Pingback: Four Content Marketing Lessons from Anthony Bourdain -

  • Pingback: Four Content Marketing Lessons from Anthony Bourdain by @craigmcbreen Spin Sucks()