EP. 189
Diana & Zack Wangeman (Sobre Masa; Brooklyn, NY)
OUR TOP CHEFS AS YOU’VE NEVER HEARD THEM BEFORE
LATEST EPISODE
UP CLOSE & PERSONAL WITH A WORLD OF CHEFS.
Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
Latest Episodes
EP. 188
Kevin O’Donnell (Giusto restaurant; Newport, RI)
EP. 187
Missy Robbins (chef & author of Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes)
EP. 186
Corey Mintz (author, The Next Supper)
EP. 185
Pati Jinich (author, Treasures of the Mexican Table; host, La Frontera on PBS)
EP. 184
Gabe McMackin (Troutbeck–Amenia, NY)
Every chef has a story. Andrew Talks to Chefs proudly thanks S.Pellegrino for helping us share those stories around the world.
Episode Categories
From the Toqueland Blog
Every Little Bit Helps
You Don’t Have to Be a Hero to Make a Difference to Restaurants at this Tenuous Moment–the Littlest Gestures Can…
CONTINUE READINGGET ANDREW’S LATEST BOOK:
Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
Andrew's most recent book is a true labor-of-love. To write this definitive history of the evolution of the American chef in the 1970s and 1980s, he spent five years traveling the United States, interviewing more than 200 culinary legends and other industry figures. The Wall Street Journal calls Chefs, Drugs, and Rock & Roll "back-story heaven ... as irresistible as a bowl of house-made chips," and legendary food writer Ruth Reichl raves, "the depth of research is quite astonishing. I haven’t read anything like it.”
SHOP NOWWHAT THEY’RE SAYING:
As a chef myself, it's great to hear that I'm not alone in a lot of feelings among those in the industry. Also that you don't necessarily need the best pedigree in the world to do something awesome.