Culinary Adventure Quotes

I love those shows where they go to all the greasy diners in America.

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.

I need to stay disciplined on the road. Too much food can wreck your palate.

At least when it comes to food, there's no snobbery in Singapore.

I don't like the term 'dinner as theater,' because that implies something thespian that I don't want to tie into this, but there are plenty of times that people go out to dinner because they want to have an experience. There are, however, probably many more times that people go out to eat because it's 7 o'clock and it's time to eat.

When we show up in a city, we ask, 'Where's the best restaurant? What's the best beer?' You start doing that, and you get exposed to a lot of great stuff.

I had whale tartare when I was in Japan, but I probably wouldn't have it again.

I love Italian, Mexican, Thai. Something spicy.

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.

When I'm on the road, restaurants are like gyms: I know where I want to be in each city.

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.

For summer soirees, I recommend being bold. Add a flavorful herb or a fresh, exotic fruit or vegetable to transport your guests to another place.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.

It turns out, from what I hear, that roasted fruit bats are delicious.

The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.

I learned so much in Laos. I learned that fried silkworm larvae are delicious. I learned how to make ant-egg salad.

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

Food should be fun.

I've eaten a lot of strange things. I've eaten something called a razor clam. They just call it that because it likes like the old-school razors in the old-school barber shops. I can't even think of some of the things I've tried.

I don't like venison or sushi - I don't want to eat what some people think are 'luxurious' foods.

I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.

I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.