EP. 172
Arron Sain (personal chef to NFL players & celebrities); Ray Delucci on Imposter Syndrome in the Industry
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. 171
Franklin Becker (F. Becker Hospitality); Sean Feeney & Andrea Strong on the future of ROAR NY
EP. 170
Chutatip “Nok” Suntaranon (Kalaya, Philadelphia); Author & Journalist Joshua David Stein on the Fate of the Reset & Other Hot Topics
EP. 169
Flynn McGarry (Gem, NYC); Jeremy Repanich on Robb Report’s Tribute to Industry Figures Who Stepped Up This Year
EP. 168
Episode 168: Remembering Mark Peel (previously unaired 2010 interview); Lisa Abend on Copenhagen after COVID
EP. 167
Felipe Donnelly & Tamy Rofe (Colonia Verde & Disco Tacos, Brooklyn); David Nayfeld & Matt Brewer on Tipping
Every chef has a story. Andrew Talks to Chefs proudly thanks S.Pellegrino for helping us share those stories around the world.
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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:
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.