There's a lot that you can make fun of, but is there something egregious, that offends me, that I think must be stopped or crushed for the good of humanity? Eh, not really.
What about 3D-printed food? Have you made any of that?
Bourdain: I haven't, and I'm dubious of it, of course. But I'm an old fuck, so I would be. If you tell me it cooks a hamburger better than a grill, I'm willing to believe it. And I wait for that day. I know of a chef who I like very much, but he was doing edible menus. And, you know, papier-mâché is edible too, technically. I mean, it's not like eating a bowl of fish hooks. But it's not exactly food. It would not be my preferred mouthful, let's put it that way.
OK, so do not invite you to a 3D-printer dinner party.
Bourdain: No, I don't think anyone would be so foolish as to invite me. I'm just not that kind of a guy, you know? I think my tastes, at this point, are pretty well-known. I spent some time with Nathan Myhrvold, who worked with me on my book. I went to his lab in Seattle. And this is a guy who is pushing that sort of experimental, scientific exploration of what can be done with food about as far as you can go. But I will tell you, it was a delicious meal. It was -- much like Ferran Adrià -- it was food first, not "look at me, I'm a genius." For all of the unpleasant imitations of what they did at elBulli, I think it is worth reminding people that, at all times, elBulli was delicious first. It was always specifically referred to as the place to which it belonged; neither Catalonia or his childhood roots in Andalucía. All of the food had shockingly few ingredients. I mean, it wasn't complicated. The techniques were seemingly tortuous, but generally speaking, there were three or four ingredients. And it was always delicious. Almost always delicious. There are people out there, and they are legion, but nobody's eating at their restaurants. Not for long.