Words matter. These are the best Adam Richman Quotes, and they’re great for sharing with your friends.
My most memorable food challenge was probably the Big Texan in Amarillo. All the big executives called me because it was such an iconic challenge, and a victory in that would be a legitimizing device for myself as much as for the show.
To go from hating the way I looked to being a ‘Cosmo’ centerfold is a profound honor.
I went in for a checkup, and when my doctor had me stand on the scale, even he was surprised. Seeing that number (which I’ll take to the grave) was a turning point. I knew I needed to make a change. I cut out white flour and starches and worked with my doctor and a nutritionist to develop a plan.
To combat the monotony of gym workouts, I started playing soccer. I looked at workouts as training sessions. My soccer training includes squats, pushups, resistance-band work, and sprints. Ninety minutes of running became part of my love of the game rather than a chore.
Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it – wrapped in seaweed and rice – it was terrific.
I realized that I didn’t need nearly as many calories as I’d grown accustomed to. I ate 100 to 200 calories every two hours or so, consumed healthy proteins (yogurt, lean meat, turkey jerky), and drank a gallon of water a day. And as my weight dropped, my energy soared.
These $40 burgers with foie gras and truffles and all of that flies in the face of one of the most proletarian foods around. It’s overpriced, overdone and just not worth it.
If you’re a guy who’s always been the fun-to-be-around teddy bear, then all of a sudden people are viewing you as sexy, it’s nice. It’s great not having to be the plucky best friend or the comic relief anymore – I love that.
In L.A., I love the L’Ermitage in Beverly Hills. Also, the Beverly Wilshire, where they make great huevos rancheros. I also love Shutters on the Beach, where I walk around everywhere in a bathrobe.
I like being the people’s champion when it comes to dining.
In a day and age when there are so many culinary competitions – ranging from contests of taste to those of technique – The World Food Championships will be the ultimate food competition.
I love that you can pick up your phone at a hotel and have something to eat in your bed. I love home, but there are amenities at a hotel that you simply don’t have at home.
A good spicy challenge strikes a balance between flavour and fear.
I always hated watching cooking shows where the chef would use ingredients that I couldn’t get my hands on, cooking implements that I couldn’t afford, recipes that I could never have access to.
I’ve long struggled with my body image and have worked hard to achieve a healthy weight.
I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.
The Travel Channel had success with their ‘Food Paradise’ series, ’10 Best Places to Pig Out’ and those types of specials, so they knew there was a market for comfort food and wanted to develop a show around it.
Back in the day, I used to watch ‘The Cajun Chef’ with Justin Wilson. His mixing would go one way, and his stomach would go the other.
