Andrew Zimmern

I'm obsessed with Chinese food and culture. It's food that I adore above all others.

I'm into exploring the fringes of a culture.

Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.

A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

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.

Eating well is a class issue.

I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia.

I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood in the city.

Too many children and adults go hungry every day.

I am very much a person who likes to change with the times. Education is what it is all about.