EP. 295
Chris Shepherd (Southern Smoke Foundation) on Finding the Kitchen, Cooking Instinctually, and Answering the Call
THE CHEF INTERVIEW PODCAST THAT ANYONE CAN ENJOY
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UP CLOSE & PERSONAL WITH A WORLD OF CHEFS.
On his long-running chef interview podcast, author Andrew Friedman (Chefs, Drugs, and Rock & Roll and The Dish), one of the nation's top experts on professional kitchen life, converses with a diverse cross-section of the best and most popular chefs in the world.
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EP. 294
When It’s Time to Say Goodbye to the Industry: A Special Conversation with Chef Andrew Turner, Proprietor of Valley Wine Merchants (Newberg, OR)
EP. 293
Adam McFarland & Tom Rogers LIVE! at their Hit Chicago Restaurant John’s Food & Wine (Recorded Before an Industry Audience During the 2025 James Beard Foundation Awards Weekend)
EP. 292
Maria Rodriguez (Head Bartender, Cantina Rosa–Chicago) on Mixologists versus Bartenders, What Makes a Great Drink, & Military-Restaurant Industry Parallels
EP. 291
Jackie Carnesi (Kellogg’s Diner–Brooklyn) on Learning to Love New York, Preserving Landmark Restaurants, and the Push-Pull of Fine Dining
EP. 290
Yara Herrera (Hellbender restaurant–Queens, NY) on Standing Out, Fitting in, and Honing Your Culinary Voice
The presenting sponsor of Andrew Talks to Chefs is meez, the recipe managing app for restaurant and foodservice professionals.
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The Comment Card: ATTC Joins a New Network (co-founded by Andrew), Give Weed a Chance?, An Unspoken Throughline of The Bear, Get Out and Dine)
CONTINUE READINGGET ANDREW’S LATEST BOOK:
THE DISH: The Lives and Labor Behind One Plate of Food - NOW ON SALE!
THE DISH: THE LIVES AND LABOR BEHIND ONE PLATE OF FOOD presents a snapshot of the contemporary chef, restaurant, and farming communities as reflected in one dish at Chicago's Wherewithall restaurant. Told during a service during the challenging days of summer 2021, and brought to life by drawing on in-depth interviews with all major characters, the book presents profiles of chefs, cooks, servers, dishwashers, farmers, field workers, delivery truck drivers, and other crucial figures in the long line of people required to bring a restaurant dish to life.
SHOP NOWWHAT THEY’RE SAYING:
My advice is to pick a chef you've never heard of and take the time to listen to his/her story. Andrew has a knack for finding a connection with his guests that often leads down an unexpected but interesting path.