Meet America’s Favorite Foodie Adam Richman

Adam Richman grew up voyaging the streets of New York sampling diverse culinary specialties ranging from samosas to sushi. In the summer of 2017, I spoke to the chef and TV star for Mediaplanet’s 2017 “Future of Food” issue, distributed within the weekend edition of USA Today.

Adam Richman spent much of his youth traveling the streets of New York City, often referred to as one of the greatest food cities in the world.

"Because my mother and father both embraced the variety of cultures that settled all around New York, and especially those in Brooklyn, I was raised around a ton of flavors, from Syria to Sicily," he recalls.

From pepitas to pakoras, Richman developed a love for food at a young age, but he wasn't always the fearless foodie he is today.

"When I was a little kid, I ordered Manhattan clam chowder but avoided eating any of the clams. They looked awful, but I loved the taste," he laughs. "My grandfather offered me $5 if I would eat a clam, so I ate it. I remember it tasting like a meaty piece of chewing gum."

Richman is best known as the likable TV host who braved borderline barbaric extreme eating challenges for Travel Channel's hit series "Man v. Food." These days, he's exploring international territories on "Secret Eats," a series that spotlights unique hidden food treasures. And while the ingredients and traditions may change, wherever it's prepared, Richman believes that food brings people together.

“My dad used to always say, ‘You don’t have to finish it, but at least try it.”

"Holidays and large feasts always bring families together from all corners of the map. Does a massive gathering like watching the Super Bowl count without adding the snacks and dips and wings that go along with it?"

He has a point. In 2017, the National Chicken Council estimated that Americans consumed 1.33 billion wings during the big game - the weight of which (166.25 million pounds) is more than 300 times the combined weight of all 32 NFL teams.

Adam continues, "Tailgating is nearly as much a part of the sport as bringing your mitt to a baseball game. Even the best competition barbecue is done as a team, and anyone that has ever worked in a kitchen will tell you that teamwork truly makes the dream work."

When it comes to cooking, Richman believes that creation is more fulfilling than consumption.

"Looking back, I have more Thanksgiving memories of cooking with my mother in the kitchen than I do eating with her at the big table," he shares.

Richman's second cookbook, Straight Up Tasty, is a scrapbook of his culinary expeditions and offers more than 100 recipes. His favorite selections include Mexican street corn; a gyro burger with traditional Greek ingredients like feta and lamb; and the "Juicy Lucia," a reimagined version of the classic cheeseburger.

Through his various public platforms, Adam has encouraged his audience to expand their palates. His advice for picky eaters? "My dad used to always say, 'You don't have to finish it, but at least try it.'"