Adam Richman Quotes

Adam Richman is an American actor and television personality. He has hosted various dining and eating-challenge programs on the Travel Channel

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Adam Richman


There's no way that I could have known about a 72-oz. steak challenge in Amarillo unless thousands upon thousands of locals and travellers alike had attempted it. I guess if 'Man V Food' is me paying homage to these legends, then I suppose 'Man V Food Nation' is the legacy.

Adam Richman


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.

Adam Richman


Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

Adam Richman


I've long struggled with my body image and have worked hard to achieve a healthy weight.

Adam Richman


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.

Adam Richman


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.

Adam Richman


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.

Adam Richman


I knew what I was getting into: 72-ounce steaks, shakes by the quart, atomic wings. When I landed 'Man v. Food' in 2008, I accepted the fact that my weight would fluctuate. But instead of stressing about the scale, I made my long-term health a primary concern.

Adam Richman


The first Mardi Gras I went to, I stayed at the Tulane AE Pi house on Broadway. Slept on a pool table one night, slept under it the next.

Adam Richman


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.

Adam Richman


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.

Adam Richman


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.

Adam Richman


There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become doctrinaire about sticking to lowbrow foods or epicurean delights, your just being an extremist, and it won't do you any good.

Adam Richman


Man v. Food' was the biggest career-defining opportunity. I went from anonymity to someone of note with access to amazing eateries.

Adam Richman


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.

Adam Richman