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
THE CHEF INTERVIEW PODCAST THAT ANYONE CAN ENJOY
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UP CLOSE & PERSONAL WITH A WORLD OF CHEFS.
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.
Latest Episodes
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
EP. 269
Paul Bertolli (Fra’Mani Handcrafted Foods) on Thinking Musically in the Kitchen, Discovering Italy, and Multi-Faceted Careers
EP. 268
Jeremy Salamon (Agi’s Counter, Brooklyn) on Hungarian Food, Making it in NYC, and his First Cookbook (Second Generation)
The presenting sponsor of Andrew Talks to Chefs is meez, the recipe managing app for restaurant and foodservice professionals.
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The Comment Card
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)
CONTINUE READINGGET ANDREW’S LATEST BOOK:
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.
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.