EP. 275
Rasika Venkatesa (Mythily) on Progressive South Indian Cuisine, Finding the Right Kitchens, and Plotting Her First Brick-and-Mortar Restaurant
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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. 274
LIVE! from the S.Pellegrino Young Chef Academy Forum featuring Valerie Chang, Curtis Duffy, Aisha Ibrahim, Ayesha Nurdjaja, and Junghyun Park
EP. 273
Tomer Blechman (Miss Ada, Theodora, Thea Bakery – Brooklyn) on the Healing Power of Food & Hospitality and Why He Doesn’t Look Too Far Ahead
EP. 272
Jenner Tomaska and Katrina Bravo (Esmé, Chicago) – Part 2, in which our heroes work and learn at MK and Next in Chicago, and decide to launch a restaurant (Esmé) together
EP. 271
Jenner Tomaska and Katrina Bravo (Esmé, Chicago) – Part 1, in which our heroes discover the pleasures of food and cooking and find their way to Chicago
EP. 270
Adam Leonti (Cucina Alba, NYC) on Taking a Historical View of Food, Protecting Yourself in Business, and How His Restaurant Reflects His Life
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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)
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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.
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The pulse of the industry. Andrew's conversations with chefs and industry insiders are always enlightening and entertaining. He is prepared, inquisitive, and connected to the guests. I have learned something new in almost every interview.