SPECIAL
Lunch with Barkha Cardoz (An Andrew Talks to Chefs Special Conversation)
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. 216
Ron Yan (Parcelle wine bar, NYC)
SPECIAL
Meet (some of) the Women of MAPP (An Andrew Talks to Chefs Special Conversation)
EP. 215
Thomas Allan (The Modern, NYC)
SPECIAL
Cannabis on the Menu with Travis Petersen (An Andrew Talks to Chefs Special Conversation)
SPECIAL
Getting the Band Back Together with Norman Van Aken of Orlando, Florida’s Norman’s Restaurant (An Andrew Talks to Chefs Special Conversation)
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:
THE DISH: The Lives and Labor Behind One Plate of Food NOW AVAILABLE FOR PRE-ORDER!!! (Pub Date: 10/17/23)
If Andrew's last book, CHEFS, DRUGS, AND ROCK & ROLL, offered a sweeping portrait of the United States' chef heritage and history, 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, 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. Due out on October 17, the book is now available for pre-order.
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.