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Celebrity chef/author Andrew Zimmern serves up advice to HCC Culinary Arts students
Nov 18, 2025
Chefs and authors Andrew Zimmern and Barton Seaver with Todd Duplantis, interim executive director, HCC Communications & Marketing, Public Information Office.
Andrew Zimmern, known for his shows, “Bizarre Foods,” “What’s Eating America” and “The Zimmern List,” to name a few, is serving up some valuable advice for students in the Houston City College (HCC) Culinary Arts Program.
The culinary mogul sat down with Todd Duplantis, co-host of HCC-TV’s “The Road Beyond Podcast” to dish about his new book, “The Blue Food Cookbook: Delicious Recipes for a Sustainable Future,” co-written with chef and author Barton Seaver.
While discussing the book, the James Beard and Emmy Award-winning restaurateur, author, TV host and philanthropist offered insights into what future chefs and entrepreneurs need to succeed in the industry. Zimmer started out by saying a culinary career is built step by step, not overnight, and that mastery takes time, discipline and humility.
“We have somehow culturally taught young people that you have to have what you see on TV and on social media, and you need to have it now,” he explained. “The question isn’t, ‘When am I going to have a cookbook? When am I going to have a $20 billion company? When am I going to have 10 restaurants?’ The real question is: ‘What do I have to do to reach that goal?’”
Zimmer noted that students often rush toward entrepreneurship, picturing instant success, but the path is rarely smooth. Some will take the “riskiest route,” launching a venture early and learning through mistakes. Others may work for established chefs and restaurants to understand business operations, systems and management before branching out.
He encourages students to visualize their dream––whether it’s owning a food truck, launching a catering company, or opening a signature restaurant––and then map out the steps to get there.
“Anything is doable, and any dream a student has is 100% doable, but you need to do the work. You must learn your own voice and learn how to communicate.”
Zimmern also addressed those entering the culinary industry later in life, urging them to ignore the myth that it’s a young person’s field.
“I would tell them you are not too old. You can do anything at any age,” he said. “There are so many success stories of culinary professionals in their 50s and 60s—finally figuring out what it is they want to do.”
These individuals prove that passion has no expiration date, and that success is less about age and more about persistence, curiosity and the willingness to keep learning.
If you are interested in starting a new career or expanding your skills in Culinary Arts, HCC is the place for you. Visit hccs.edu/culinaryarts to learn more.