EP. 159
Christine Lau (Kimika, NYC); Russell Jackson on the Safety First program
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. 158
Johnny Ortiz (Shed project; Chef-in-Residence program at Stone Barns), Preeti Mistry on their new podcast
EP. 157
Chintan Pandya (Dhamaka, et. al., NYC); Rob Petrone on Processing COVID One Year Later
EP. 156
Lisabet Summa (Big Time Restaurant Group); Brandon Jew on AAPI-directed Hate Crimes
EP. 155
David Burke; Omar Tate (Honeysuckle Provisions); John Winterman on No-Shows During COVID
EP. 154
Julia Turshen (author, Simply Julia); Rebecca Mason (Fluff Bake Bar) on Mask Mandate Lifting in Texas
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:
The pulse of the industry. Andrew's conversations with chefs and industry insiders are always enlightening and entertaining. He is prepared, inquisitive, and connected to the guests. I have learned something new in almost every interview.