This Is TASTE 702: Andrew Zimmern's Secret Restaurant Critic Past
Dec 15, 2025
Andrew Zimmern, renowned chef and author of The Blue Food Cookbook, dives into his storied career and culinary adventures. He shares fascinating insights on New York's vibrant French dining revival and cherishes memories of dining with his father at iconic places like Katz's. Zimmern discusses his evolution from restaurant critic to media personality, emphasizing the importance of informed criticism. He advocates for seafood consumption at home, debunks seafood myths, and champions sustainable aquaculture as a solution for global food security.
AI Snips
Chapters
Transcript
Episode notes
From Chef To City Dining Critic
- Andrew Zimmern worked seven years as the dining critic for Minneapolis St. Paul Magazine while building a TV career.
- He used his chef experience to detect sourcing and technique issues that other critics missed.
Mussels As A Kitchen Litmus Test
- Mussels reveal a kitchen's competence because they show sourcing and handling practices immediately.
- Dry, undersized, or off-smelling mussels indicate broader problems in the restaurant's supply chain.
Blue Foods: A Holistic Seafood Category
- "Blue foods" covers seafood from lakes, rivers, and oceans as a unified food category.
- Framing seafood holistically helps guide seasonal and sustainable home cooking choices.