13 Comments

Andrew, this isn't a question, just a comment. I reserve my questions for your email. The commentary about your addiction surprised me. I never thought you to be the type that had the addictive personality, but because I developed so much of an affinity for you due to your shows, I thank God that He blessed you in recovering from this horrible illness. My father was an alcoholic, and because I was able to see what kind of destruction that could cause, I made the decision to grow up completely sober. That included alcohol in any form, cigarettes, and any type of illegal drugs (yes, even marijuana). I'm now approaching my 7th decade and still have not ever tried any of these things. My weakness is food, because I love it as much as you. I'm constantly struggling with the weight, particularly since I'm getting older. Believe it or not, sometimes when I'm following my diet and doing good, I can satisfy my hunger by watching you describe the amazing foods you get to taste. One time, my wife and I were playing a game, which was if you could have anyone in the world over for dinner, who would it be? My answer was quick and definite: Andrew Zimmern.

Expand full comment
Apr 6, 2022Liked by Andrew Zimmern

Question about the podcast. I'm a new subscriber and found the link to load your podcasts into my podcast player. However, there were only 5 that loaded with the last one being from 1/07/22 (titled Sad News & Scary News). Are you no longer putting out the podcasts? Maybe you replaced them with the videos you're now putting out. I just wanted to make sure there wasn't an error on my end. Thanks for always being so open. Can't wait for new Family Dinner episodes! It's my favorite of all your shows. 💗

Expand full comment
Apr 6, 2022Liked by Andrew Zimmern

Andrew, I have always loved your shows and have watched them with my grandchildren so they can be educated on other cultures. But what really connected me with you is the interview I saw today that you had with Larry King about your addiction. I am so happy that you have overcome...I am still insane. I was addicted to pain medicine and when my mom died I replaced the drugs with alcohol and to this day, I have a hard time letting it go. I pray that you have time to share what woke you up to let it all go. Thank you for being such an inspiration to us...I love you brother and hope to hear from you. May God bless you always in all you do.

Expand full comment

We are just getting back into using old haunt restaurants and take out more often. I tend to be mild mannered to the extreme when being served and everyone has been very kind out there and the foods have been top notch. One dish yesterday had me chanting (and being so thankful) about a taste that I hadn’t had, in its perfect form, for several years. I was elated. Thanks to Andrew for the well thought out answers to the “asks” this week. Taking all the lessons we can.

Expand full comment
Apr 2, 2022·edited Apr 3, 2022Liked by Andrew Zimmern

Hi Andrew, thank you for another wonderful episode! It's always such a pleasure to share these with you. I do have a question, in two parts, if I may. First, do you believe that there is a push within the industry for people to want to become 'celebrity chefs' and, do you feel that, in such a cooperative industry (since so few chefs works in a kitchen alone) this has become detrimental to the industry as a whole. The 2nd part is, do you feel that becoming a 'celebrity chef', whether it is someone like yourself, or Jose Andres, or Anthony Bourdain, even the originals, like Emeril or Wolfgang Puck, can damage your reputation within the industry and make it more difficult to do the work that you love to do. Has it changed how people perceive you, as so many now know you as a host/presenter.

Expand full comment
Apr 1, 2022Liked by Andrew Zimmern

Regarding your beard comment. I like beards (my husband is not allowed to shave his off!). But I must admit I prefer yours on the shorter side.

Expand full comment
Apr 1, 2022Liked by Andrew Zimmern

What do you think about including the tip in the tab up-front, rather than letting the diner decide?

I'm of two minds about this.

A lot of diners are a-holes who don't tip, or tip pennies. I get that. And I get how big of a problem is if you don't pay your servers well and you expect tips to round out their take-home.

But I recently had an irritating experience at a newish Mexican bakery and restaurant that I'd really like to support. On the bakery side, it is self-serve. I put some conchas and empanadas in a box, then went to pay. Two visits in a row, they did not have the ability to make change for a $20, so I couldn't pay cash. "$8.75," they said. I put my card in the slot and the total on the screen was $10.06. I was never given an option to tip, and FFS, it was SELF-SERVICE.

It felt presumptuous to me. And I just wish they'd asked because I would've given it freely to support the baker who worked all morning to make those beautiful products. But they didn't, so what it really amounted to was a hidden AND undisclosed fee.

Thoughts?

Expand full comment

May be a controversial question but what do you think about controversial meat? Like Dog or Cat?

Expand full comment

Are there any foods you used to enjoy but don't anymore?

Expand full comment

Hey Andrew... How do I submit a question for the AMA Ask Me Anything section??? I have a few AMA questions... I've been fan ever since I got my first serving of you, way-back when The Food Network began, and ever since you've been one of my TOP Culinarians... So I didn't hesitate to subscribe... AND have been enjoying each post and any recommendations, especial unique food products, like Badia seasonings, I've picked-up 5 versions – French Kiss, Tuscan Sun, Moroccan Moon, Citrus Herb Seasoning Mediterranean Style, Mexican Fiesta Seasoning Traditional Style... & So-Far..... pretty damn tasty.... yet I hope to submit a few Q's for the AMA page....??? Always best regards Andrew & hope to hear one of my questions answered in the near future.... Take care.... ~ Roget

Expand full comment