EP. 153
Beverly Kim (Chicago, Illinois); Forecasting Restaurant Design post COVID with Glen Coben
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. 152
Jesse Cool (Flea Street Cafe; Menlo Park, CA); Post-Pandemic Jobs Market Round Table with Brad Metzger Restaurant Solutions
EP. 151
Rick Bayless Reflects on Our COVID Year
EP. 150
Wylie Dufresne; Mashama Bailey & John O. Morisano; Opening During COVID roundtable
EP. 149
Helene Henderson (Malibu Farm), Emma Bengtsson (Aquavit)
EP. 148
Episode 148: Terrance Brennan, Maile Carpenter, Vinay Gupta
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:
If someone were to plop me on an island and leave me with either every season of Game of Thrones or Andrew Talks to Chefs ... I would choose the podcast. There is a depth to these interviews that I believe is comparable to the most intimate episodes of Chef's Table.