What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

The quote by Anthony Bourdain — “What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.” — reflects his signature blend of sarcasm, confidence, and insight into the culinary world. Bourdain is pointing out that chefs and culinary professionals often act as trendsetters, determining what becomes popular on restaurant menus and even influencing home cooking habits. He’s playfully suggesting that if chefs collectively decide something—like pot-bellies (a cut of pork or a reference to rich, indulgent food)—is the next big trend, the public will quickly embrace it.

The origin of this quote lies in Bourdain’s long-standing role as a culinary commentator, chef, and television host, known for his unapologetic views on the food industry. Through shows like No Reservations and Parts Unknown, he explored not only global cuisines but also the culture and politics of food. In this statement, he’s making a humorous yet sharp observation about how culinary culture often trickles down from professional kitchens to the wider public, with chefs shaping tastes and dining expectations far beyond their restaurants.

By stating “we know, obviously, about food,” Bourdain asserts the authority of chefs—not in a pretentious way, but with a kind of tongue-in-cheek bravado. He’s acknowledging that while food trends may seem arbitrary or even absurd at times, they’re usually driven by people with deep knowledge, experience, and passion for flavor and craftsmanship. In his view, that’s preferable to trends dictated by marketing or superficial novelty.

Ultimately, this quote underscores Bourdain’s belief in culinary integrity and the influence of expertise. It’s both a critique of trend-following and a celebration of the creative power of chefs. His message suggests that when food professionals lead the way, culinary trends are more than fads—they're rooted in skill, tradition, and a genuine love for what we eat.