Andrew Zimmern Quotes

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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...

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...

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I will tell you flat out that I continually find Yelp and products like it to be increasingly worthless to me as a consumer.

As I famously said before, I don't like to waste meals. I'm no one's food snob.

I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.

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...

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.

I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan.

You can tell the history of people on a plate.

I'm no saint, and I don't want to come across like one, but there is not a day that goes by that I'm not doing something for someone else with a very large chunk of my time.

When I was 13, I came back from summer camp - summer of '74 - and my mother had had an accident during surgery and was in an oxygen tent in a coma. It was so traumatic. My parents had...

My life gets better every year.

The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.

When I go into a steakhouse and order a steak, I'll order the cut of my choice, and I'll order it black and blue. And I'll ask them to bring it with my first course, and I'll just let it...

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.

As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.

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.

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.

Everything happens in the kitchen. Life happens in the kitchen.

I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.

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