Andrew Zimmern Quotes
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I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.
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Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
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Even as a kid, I ventured out to ethnic restaurants all the time.
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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.
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As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.
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Any decision that I make, anything that I do, every single consideration of my day goes through the prism of what my former experience has been.
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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.
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The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.
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I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
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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.
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After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
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I'm obsessed with Chinese food and culture. It's food that I adore above all others.
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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.
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Eating well is a class issue.
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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.
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I don't like being at food festivals and have someone from some weird cable access show that's all about lifestyle get in my face with a microphone and wants to know which party I'm going to later... That just is pointless kind of stuff to me.
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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.
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I am very much a person who likes to change with the times. Education is what it is all about.
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For most people, carp isn't just garbage fish - it's an invasive species.
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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!
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I grew up in a time when we didn't have the Internet, and we didn't have smartphones and things like that.
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Thanks to my parents, who had me traveling around the world mouth-first, I knew from a young age I wanted a career in food.
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In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we have in common with the people, it's very powerful and important.