I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect. Andrew Zimmern Read Quote
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. Andrew Zimmern Read Quote
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 been divorced for six or seven years at that point, and it was sort of the seminal event of my life. Andrew Zimmern Read Quote
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. Andrew Zimmern Read Quote
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 sit there. Andrew Zimmern Read Quote
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. Andrew Zimmern Read Quote
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants. Andrew Zimmern Read Quote
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. Andrew Zimmern Read Quote
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. Andrew Zimmern Read Quote
