Food Exploration Quotes

I love to try new restaurants and breakfast places I can take my son to.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

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 adore my mother, and I am probably a chef because of my mother. She was adventurous.

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

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.

Until I discovered cooking, I was never really interested in anything.

Actually, after many years on the campaign trail, there is not a particular food that I've come across that I would avoid.

I think cooking should be an experience, not a chore.

I love to try the local food wherever I am. But I'm not that adventurous when it comes to eating. I prefer to be safe. I have failed at eating some daring food.

There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become doctrinaire about sticking to lowbrow foods or epicurean delights, your just being an extremist, and it won't do you any good.

I would try doing a dish 30 different ways.

Sometimes you've just got to grab an apple - or grapes, or strawberries. Something that's healthy but maybe a little bit more adventurous, if you can see fruit as adventurous.

Fruits and vegetables for some kids are scary and not fun.

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

When I was younger, I would eat everything.

The year 2014 was a big year for my taste buds. They really stepped up their game. Like, I got into red wine, coffee and sushi for the first time. Well done, George.

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.

What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.

Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.

Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.

I just started using this app called Wine and Dine. It's like Instagram, but only for food. You post what you're eating and follow your friends, and then you can say, 'I wanna try that,' and so when you go on your 'wanna try' list, it'll tell you where it is.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

I tend to be a person who, when I get interested in something, I get obsessed by it... What happens to me is that I will fall in love with a particular ingredient or a particular dish... Once I make the decision that something has intrigued me enough to draw me in, there is no end to it.

My way of discovering of what I like was to create a restaurant list and eat my way through it, and I call it my 'inner fat girl bucket list.'