Critic Quotes

I am very much a person who likes to change with the times. Education is what it is all about.
I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.
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 consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.
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.
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 find that most home cooks don't get vinegars. They're misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with... that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things!
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 grew up in a time when we didn't have the Internet, and we didn't have smartphones and things like that.
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.
I like to talk to media.
I log 250 days a year on the road. I need pants that are versatile, easy to clean, and dry in my hotel room if necessary.
I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan.
I love bugs. And as the first person to popularize their eating in America, I take special pride in seeing their appreciation soar.
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 eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
I rest my proteins in their liquid when I am done with the heat braise.
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.
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