106 Quotes by Andrew Zimmern

I grew up in a time when we didn't have the Internet, and we didn't have smartphones and things like that.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

The biggest thing that I learned is when you're building something - especially a project that requires partners - you have to make sure that there is a lot of overlapping desire and a lot of overlapping alignment with the people that you're doing work with.

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

It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner.

I like to talk to media.

The corner of the 'food media' that I think is troublesome to me is the shows on TV that don't really have a point or don't have a lesson to be learned. If you don't have a point, or if there's not some part of it that is meaningful and can change someone's life, in my old age, I'm just not into it.

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.

Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.