Bourdain

Anthony Bourdain would have been 64 this week.

I miss him.

I drew inspiration from watching his shows.

As his stardom grew, he became more and more honest and cared less and less about trends.

Despite being heralded as a celebrity chef, Bourdain was cynical of fine dining and the explosion of pretentious foodie culture.

Instagram-driven "food porn" wasn’t his thing.

He saw food more and more like he once had, as a "normal" person.

If something tastes good and makes you feel good, then it's good.

So he championed an honest and simple approach to cooking, saying the best food didn't need much fussing.

Start with the very best ingredients, prepare them expertly and simply, and then let them be.

Let the food speak.

My favorite, the bone-in rib-eye, holds the same experience.

Incredible meat, expertly prepared by someone who understands that trying to make what's already perfect “better” is pure vanity.

I believe in a similar philosophy with wardrobes.

Take the very best fabrics and execute the fit.

Plant your flag and work it.

For years.

This will account for 90% of your wardrobe success.

Color theory and design can matter, but only if the foundation of simplicity and fit remain the priority.

Sure, you can spend countless amounts of hours and money chasing fads and extra-large or extra-skinny proportions, tons of minutiae and complexity.

Or you can let your fit and fabric speak.

So, what are you cooking with?