Ep 4. The Business Of Food

In season 16, episode 4 of Bizarre Foods, host Andrew Zimmern explores the world of culinary entrepreneurship in The Business of Food. This episode focuses on the diverse ways that people turn their passion for food into successful businesses, from experimental restaurant concepts to innovative food trucks and even an entire city dedicated to food production.

Zimmern begins his journey in Portland, Oregon, where he meets with a chef who runs a unique Japanese izakaya restaurant that only serves one type of sake and offers a rotating menu of small plates using locally-sourced ingredients. He also visits Portland's popular food truck scene, where he samples dishes like a vegan Philly cheesesteak made with seitan and a Korean-style fried chicken sandwich.

Next, Zimmern travels to Vancouver, Canada, where he interviews a chef who turned his passion for foraging into a successful business venture. The chef sources wild ingredients like fiddlehead ferns and mushrooms, and uses them to create dishes for his restaurant that reflect the local environment.

In Los Angeles, Zimmern meets with a group of young entrepreneurs who have created a successful chain of gourmet grilled cheese sandwich shops. They explain how they came up with their unique flavor combinations and how they expanded their business by branching out into catering.

Zimmern then heads to San Francisco, where he explores a large urban food production center that is home to over 30 independent food producers. He gets a behind-the-scenes look at how artisanal cheese, bread, and other products are made on site, and speaks with the entrepreneurs behind each business.

Finally, Zimmern travels to the birthplace of American cuisine, Philadelphia, where he meets with a chef who is bringing traditional Pennsylvania Dutch cuisine into the modern era. The chef explains how he incorporates historically significant ingredients like scrapple and pretzels into contemporary dishes, and gives Zimmern a taste of his unique take on chicken and waffles.

Throughout the episode, Zimmern showcases the incredible diversity of the culinary world and spotlights the creativity and drive of those who have successfully turned their passion for food into thriving businesses. From underground dining clubs to innovative food trucks and bustling urban food centers, The Business of Food demonstrates the incredible entrepreneurial spirit that fuels the food industry.