Food Quotes by Andrew Zimmern

“Don't eat 'til you're full; eat 'til you're tired.”

— Andrew Zimmern

Too many children and adults go hungry every day.

— Andrew Zimmern

My mom was as brilliant a cook as my dad is.

— Andrew Zimmern

I use vinegars to deglaze saute pans for sublime sauces.

— Andrew Zimmern

Don't eat till you're full, eat till you're tired.

— Andrew Zimmern

Eating well is a class issue.

— Andrew Zimmern

You can tell the history of people on a plate.

— Andrew Zimmern

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

— Andrew Zimmern

Some of the oddest foods I've encountered are 'American' foods represented internationally.

— Andrew Zimmern

I think Yelp is neither good nor bad for the food industry. I find it useless.

— Andrew Zimmern

I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.

— Andrew Zimmern

Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.

— Andrew Zimmern

Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.

— Andrew Zimmern

I'm obsessed with Chinese food and culture. It's food that I adore above all others.

— Andrew Zimmern

I'm an advocate for alternative proteins, and I believe we can eat many.

— Andrew Zimmern

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite…

— Andrew Zimmern

I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when…

— Andrew Zimmern

The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.

— Andrew Zimmern

I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and…

— Andrew Zimmern

When I go into a steakhouse and order a steak, I'll order the cut of my choice, and I'll order it black…

— Andrew Zimmern

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim…

— Andrew Zimmern

Sardinia has to have some of the best seafood on the planet. I'm a sea urchin freak, and Sardinia's are some of…

— Andrew Zimmern

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down…

— Andrew Zimmern

Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the…

— Andrew Zimmern

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some…

— Andrew Zimmern

If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even…

— Andrew Zimmern

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The…

— Andrew Zimmern

It’s just starting. I think it’s going to take another year and a half to get up to critical mass, but everybody…

— Andrew Zimmern

I don't like being at food festivals and have someone from some weird cable access show that's all about lifestyle get in…

— Andrew Zimmern

For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and…

— Andrew Zimmern

A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and…

— Andrew Zimmern

Remember, one in every five people in America goes hungry and there are certainly a whole lot of folks who are getting…

— Andrew Zimmern

Too many Americans are getting sick on our over-commercialized food system.

— Andrew Zimmern

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

— Andrew Zimmern

I love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.

— Andrew Zimmern

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

— Andrew Zimmern

I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.

— Andrew Zimmern

I rest my proteins in their liquid when I am done with the heat braise.

— Andrew Zimmern

I'd rather be a good guest in someone's home than tell them I don't like their food or make fun of them.

— Andrew Zimmern

I think that Manila is underrated in terms of food in the Philippines.

— Andrew Zimmern