Top 124 Quotes & Sayings by Andrew Zimmern
Explore popular quotes and sayings by an American critic Andrew Zimmern.
Last updated on November 3, 2024.
If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even folks who wouldn't come within 100 yards of a Cambodian tarantula want to hear what it's like to chomp on one!
The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.
Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
Too many children and adults go hungry every day.
I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan.
It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner.
Eating well is a class issue.
In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.
I'd be very happy serving on a local school board. I just know that I have a responsibility to give back.
I've spent time in the coastal Carolinas and have seen what small business development has done to maintain the wetlands and reestablish the fisheries and secure jobs for the people that make their living off the water.
I'm a 'bright, shiny objects' guy. I'm always looking for what's next.
The biggest thing that I learned is when you're building something - especially a project that requires partners - you have to make sure that there is a lot of overlapping desire and a lot of overlapping alignment with the people that you're doing work with.
I've never been a mainstream kind of guy.
Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.
I think Yelp is neither good nor bad for the food industry. I find it useless.
I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.
I'm into exploring the fringes of a culture.
I can't tell you how many times I get into a taxicab in New York or Los Angeles, and I'm talking to somebody who is a recent immigrant who was a doctor or lawyer or engineer or professor in the country they just came from. They're starting over again in life, and I think the majority of people out there can relate to that.
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
I love bugs. And as the first person to popularize their eating in America, I take special pride in seeing their appreciation soar.
A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.
Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.
I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when it comes to food.
In the frequently-asked-question category, the question I get asked almost as much as 'What's the worst thing you've ever eaten?' is 'What's the best pair of pants to travel in, work in, trek in, and use on the road for the most activities possible?'
I'm obsessed with Chinese food and culture. It's food that I adore above all others.
I get asked to speak to a lot of different groups, one of the best parts of my job hosting a show on the Travel Channel, 'Bizarre Foods with Andrew Zimmern.' I take viewers to the far corners of the globe and introduce them to other cultures by exploring the foods they eat - at times, pretty strange stuff.
I will tell you flat out that I continually find Yelp and products like it to be increasingly worthless to me as a consumer.
Sometimes I have to shake my head at how much work it can take to track down a handful of food. Perfect example: I spent a whole day in the Amazon rainforest, in Ecuador, scouring the trunks of dead palm trees for grubs.
Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.
Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.
People forget that in early 1970s, there were 3 sushi bars in New York City. Three. Three. Think about that. Now, there is sushi in... I've eaten it - there is sushi at gas stations in Middle America.
I love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
My phone is my favorite travel gadget because it has my translator.
The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.
I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia.
If you're not out testing what's complementary to your brand, you're not making the most of your income potential.
I am very much a person who likes to change with the times. Education is what it is all about.
The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
Some of the oddest foods I've encountered are 'American' foods represented internationally.
Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.
As a young boy growing up in New York City, we would spend our summers on the South Fork of Long Island. My dad would take me down to the beach at low tide. We would walk a mile down to the jetties, and he would lower me by my ankles into the crevices between the massive boulders to grab at huge ropes of mussels.
Let me say this: Camel is delicious, but when handled improperly, it's rank.
I famously tasted shark fin soup many, many years ago before we understood exactly what was going on with the harvesting of sharks. I've consequently come out against it. I make personal choices in my life and stand behind them.
I am grateful to have my life back and for the friends and family who never gave up on me, for a God who was there when I was ready to find him. I am grateful for so much, that every day, one day at a time, is Thanksgiving.
I think that Manila is underrated in terms of food in the Philippines.
I serve on a lot of charitable boards - the areas of mental health parity, services for those that are underserved, and certainly children's rights are things that I believe in very, very strongly.
There's fresh fish, and then there's fresh fish. Samoa is ranked as one of the best places for game fishing in all the world, and runs thick in the waters off the island chain. In fact, it's used as an edible currency in local markets. The day I fished there, we caught loads of yellowfin.
Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'
For most people, carp isn't just garbage fish - it's an invasive species.
Here's the lines I draw: I never say something I don't believe - ever, ever, ever; and I won't endorse a product I don't like and use. When the cameras are off, we are who we are when they're on.
Too many Americans are getting sick on our over-commercialized food system.
The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.
I'm an advocate for alternative proteins, and I believe we can eat many.
Everything happens in the kitchen. Life happens in the kitchen.
My mom was as brilliant a cook as my dad is.
Sardinia has to have some of the best seafood on the planet. I'm a sea urchin freak, and Sardinia's are some of the best I've had.
The corner of the 'food media' that I think is troublesome to me is the shows on TV that don't really have a point or don't have a lesson to be learned. If you don't have a point, or if there's not some part of it that is meaningful and can change someone's life, in my old age, I'm just not into it.
Yelp is - I mean, Yelp's not even good for looking up the restaurant's phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don't even actually want to give you the information about the restaurant or the menu.
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