EP. 288
Anne McBride (Vice President of Impact, James Beard Foundation) Discusses the Foundation’s 2025 Independent Restaurant Industry Report
THE CHEF INTERVIEW PODCAST THAT ANYONE CAN ENJOY
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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. 287
John Birdsall (author, What Is Queer Food? How We Served a Revolution) on Community, Culture, and Quiche
EP. 286
Nidal Barake (One of Each podcast) on Infiltrating the Chef World, Global Travel, and Adapting to the Moment
EP. 285
Ari Miller (Philadelphia) on Shifting from Journalism to Cooking, Breakout Dishes, and the Meaning of “Relationship Cuisine”
EP. 284
David Nayfeld (Che Fico, et. al. — Northern California) on His First Cookbook, Dad, What’s for Dinner?
EP. 283
Besha Rodell (author, Hunger Like a Thirst) on Restaurant Criticism, Nomadic Living, and Writing Her First Memoir
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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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I find listening to these conversations reigniting the passion I felt walking into my first kitchen internship.