5 Questions With...

What's on the horizon in the culinary world? Where should we book our next vacation? And what does a top chef keep in the fridge? We pick the brains of our favorite travelers and foodies to find out.

5 questions with..

5 Questions with Ryan S. Adams

By andrew.zimmern on Thu, 06/19/2008 - 15:18

A few weeks ago, we read about Ryan S. Adams' food blog, Nose To Tail at Home in the Wall Street Journal. Last year, Adams, who works in the tech industry for his nine-to-five, decided it was about time for him to really explore his assion for food. And what better place to start than working his way through Fergus Henderson's cookbook, "The Whole Beast: Nose To Tail Eating". The book focuses on snout-to-tail-dining: Using the whole animal- intestines, brains and all. Needless to say, we loved it.

AndrewZimmern.com: You spend your days working for a computer-graphics company, but in 2007, you decided to try your hand at food writing with your blog Nose to Tail at Home. Have you always been interested in food? Why did you opt to take on such a seemingly difficult task as your first endeavor?

Ryan S. Adams: While my parents were pretty decent cooks while I was growing up, my grandmother on my father's side really opened my eyes to what was possible in the kitchen. Every time my family would make the four hour drive to visit, the wonderful smells coming from the kitchen were the first things my siblings and I would notice when we walked in the door.

5 questions with..

5 Questions with Raw Foodie Ani Phyo

By andrew.zimmern on Fri, 06/13/2008 - 18:34

Most Bizarre Foods fans are accustomed to seeing Andrew eat insects, pungent cheeses and uncommon cuts of meat. However, in the upcoming Los Angeles episode (which will air next season), AZ checks out an unconventional food movement. What could epitomize the bizarre California culinary scene more than the raw, vegan diet? Andrew shot the raw food segment with Ani Phyo, a raw food guru and author of the award-winning cookbook, Ani's Raw Food Kitchen. AndrewZimmern.com spoke with Ani about the obstacles and benefits of eating raw.

AndrewZimmern.com: What intrigued you about starting a raw/living foods diet? Why start?

Ani Phyo: The food was just delicious, and then I discovered it was completely guilt-free and ultra healthy. Raw living foods support green living, produce organic compost used to grow more food, helps us maintain our ideal weight and lose weight if needed, gives us mental clarity, focus, energy, and clears up our skin to create beauty radiating from being healthy on the inside.

AZ.com: Many people would think a diet of uncooked fruits, vegetables, nuts and seeds is pretty bizarre. What do you think are the biggest misconceptions about raw foods?

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5 questions with..

Five Questions with Isaac Becker

By andrew.zimmern on Wed, 05/07/2008 - 15:47

When the 2008 James Beard Nominations were released, we weren't surprised to see Isaac Becker name listed under Best Chef: Midwest. We recently spoke to Becker about his thoughts on the Beard nomination, and why food industy people can't seem to get enough of his restaurant the 112 eatery.

AndrewZimmern.com: You learned how to cook in kitchens, not in a culinary school. Do you think that has been advantageous to your career?

Isaac Becker: I would never say that NOT going to culinary school was advantageous to my career. I do think that anyone considering going to culinary school should work in a professional kitchen for at least 2 years before they sign up. Kitchen work is very hard, the hours are long and the pay is low. There also isn’t as much glory in it as one might think. If after 2 years you think you would like to continue on and learn more, school might be an o.k. idea. Be careful, culinary school is expensive and the loan is easy to get. I do have to say it has taken me 20 years to get to were I am and maybe if I had gone to school it could have taken less time.

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Five Questions with David Lebovitz

By andrew.zimmern on Wed, 04/30/2008 - 18:35

I recently spent a day with David Lebovitz, shooting a segment for Bizarre Foods: Paris. After cooking next to Lebovitz, I can safely say this guy is phenomenal at his craft. Hear what he had to say about his new book, The Perfect Scoop, the chocolate tours he leads throughout Europe, and what's the most fabulous thing about relocating to Paris.

5 questions with..

Five Questions with José Andrés of Made in Spain

By andrew.zimmern on Wed, 04/16/2008 - 20:06

Spain's popularity in the food and travel world has boomed in recent years. It seems you can't turn your head without spotting a new tapas restaurant or Spanish cookbook. Not that we're complaining. With gorgeous rivieras, old-world-meets-contemporary architecture and fabulous food, there is much to love about Spain. We spoke to Jose Andres of the PBS series Made in Spain about exploring this beautiful country and how to bring it's flavors and ingedients to your own kitchen.

AndrewZimmern.com: Historically, TV shows take away what little free time chefs have, how's the adjustment been?