14 Things You Didn't Know About Adam Richman

14 Things You Didn't Know About Adam Richman
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14 Things You Didn't Know About Adam Richman

Find out what foods Adam Richman can't live without, the chefs he admires the most and his guilty food pleasures.

Q: What is the best thing you've ever eaten?

A: "This is unquestionably the hardest question you can ask someone in my profession, but I would be hard-pressed to go against mint chocolate chip ice cream from the Chocolate Room, Brooklyn, New York."

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Q: What is the strangest?

A: "See aforementioned moose nose. Second runner-up would have to be Chawanmushi — a warm custard that I ate in Ginza in Tokyo made with cod sperm sacs. Feel free to read that sentence as many times as you need to to fully grasp my horror."

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Q: Has competitively eating on Man vs. Food changed the way you look at food? Would you ever take up another eating challenge?

A: "I was never a competitive eater, despite the fact that part of my job description for the three seasons of Man v. Food entailed taking on restaurant-based food challenges, there is a class of individual that is akin to an athlete that is a true competitive eater. These are people for whom it is a way of life, a true competition, a unionized sport and truly a measure of pace and physical endurance. The stuff I did was really just for lark, a laugh, once-in-a-lifetime experience. The type of extreme, somewhat silly stuff we all do when we seize a particular moment, step outside of our normal routine, and have those experiences that we look back on and say, 'Wow what was I thinking? I'm glad I did it, I'm glad I don't have to do it again.'

I am grateful for every experience that Man v. Food gave me, but I have hung up my fork so to speak in terms of food challenges. In terms of my appreciation of food, it remains relatively unchanged — with the notable exception of raw oysters. Yes — as strange as it may seem — eating 15 dozen of those little slimy suckers can have a deleterious effect upon your appreciation of them. In all truth, I may have had seven since I attempted that challenge nearly four years ago."

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Q: We know you for eating food, but do you cook?

A: "Yes. I am no chef, and have far too much respect for those who can claim that title to put myself amongst their ranks. But I pay attention when I read recipes, or hear them during the course of taping any of my shows. So — in short, I can throw down."

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Q: What is your favorite food to cook?

A: "Probably a deadlock tie between sushi and my annual Thanksgiving turkey. Sushi because it truly is an exercise in meticulous patience and precision, akin to raking a zen garden — and if you do it right, you create edible sculpture. I love making the turkey, because it is a process that takes several hours, and you can build and layer flavors using several techniques: brining, basting, stuffing the bird, try rubs, injections and so on. And because it is family, and because there is a precedent for each dish, I like trying to top myself and impress my family each year."

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Q: What are your go-to guilty pleasure foods?

A: "Probably the dark chocolate peanut butter from Peanut Butter & Co. here in New York City, the Bayou Hot Boy Wings from Bayou Hot Wings in Louisiana with copious amounts of their homemade ranch, I think any red-blooded American male would be hard-pressed to deny the allure of a perfect cheeseburger with tomato, onion and pickle and the value of a perfectly done French fry, or well-executed doughnut cannot be overstated. Plus I'm a New Yorker — give me a good cheesy slice of relatively thin crust pizza with the somewhat spicy somewhat tangy sauce and I'm good.

Sidenote: If I did not care about my weight, health, silhouette, or dating prospects — I would probably try to live on Skippy Creamy Peanut Butter, Nutella, and marshmallow fluff."

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Q: What would you be if you weren't on TV?

A: "Envious of those who are!! I think I'd probably still be in television production. In a perfect world, I would be the Long Reliever for the New York Yankees, and enter in the seventh or eighth inning to the tune of "Don't Sweat the Technique" by Eric B and Rakim."

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Q: What is one thing most people don't know about you?

A: "I know every word to: Wu-Tang Clan's "Enter the 36 Chambers", A Tribe Called Quest's "The Low End Theory" and Walt Disney's Aladdin."

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Q: What is the one food you couldn't live without?

A: "Avocado. And does Sriracha count as food?"

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Q: What is your favorite place to visit?

A: "Hawaii. It is pure magic, it is my reset button. I will undoubtedly retire there."

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Q: What do you put on your ballpark hot dog?

A: "Depends on the dog. But usually I keep it simple. Just mustard or mustard and relish. If we're talking about pushcarts, dirty water dog — I'm gonna go for the Sabrett Onions too."

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Q: What was the most you've ever eaten in one sitting?

A: "I honestly don't know. But, much like an evening sportscast — I can always go to the videotape!"

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Q: What chefs do you geek out over?

A: "John Besh for sure. I had gone to the James Beard Awards a few years ago as a guest of a friend who was presenting. She knew him, so he came over to say hello. She, in the moment, forgot to introduce us and I was starstruck and did not ask her to do so. I have regretted that decision since. And even though I count some of these Marquee names among my friends: Bobby Flay, Michael Symon, Mario Batali, Masaharu Morimoto, Chris Bianco, Roy Yamaguchi, Alan Wong, Ming Tsai, Tim Love, Hubert Keller, Nobu Matsuhisa and Marc Forgione [are] legends within their field. They are truly great people who can do great things with food, because they have a unique vantage point and the skills to carry out whatever they can dream. Above all, these men, though titans within the industry, still have fun. And that fun manifests itself in great food.

Some other great chefs I deeply admire are Alex Roberts, Brian Landry, Josh Crain, Josh Capon, Myron Mixon, Brad Orrison, Stig Pedersen and Stephanie Izard."

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Q: What is your go-to tailgating contribution?

A: "My burgers are pretty [amazing], but I'm always going to be your go to guy for guacamole. I also have been known to make pitchers of some pretty great cocktails, and if nothing else — you know I'm the guy that brought antacid."

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Adam Richman clearly loves food.

You've likely seen him on Man v. Food eating his way through challenges like a seven pound breakfast burrito at Jack-N-Grill in Denver, Co or on his new Travel Channel show Fandemonium immersing himself in the wildest fan gatherings and eating their fantastic tailgate food. He's even written about iconic American foods in his book America the Edible: A Hungry History, from Sea to Dining Sea.

But, while his love for food is clear, there's more to Adam's relationship with food than you might think. Adam lets us in on what foods he can't live without and which he would rather never eat again.

Check out the slideshow above to find out Adam Richman's guilty food pleasures, the chefs he admires and more!

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