EP. 264
Tyler Akin (Bastia, Philly) on the Role of Perfectionism, Gamifying Technique, and Getting Ready for His Close Up
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.
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EP. 263
Jon Templin (Butternut Sustainable Farm; Sturgis, Michigan) on Chef-Farmer Relationships & How to Get the Most from Them
EP. 262
Alexander Smalls (author, The Contemporary African Kitchen) on His Creative Life, Loving New York City, and His Thoughtful New Book
EP. 261
Nok Suntaranon (author, Kalaya’s Southern Thai Kitchen) on the Momentous Occasion of a First Book, and Leaving a Culinary Legacy
EP. 260
Daniel Turtel (Peter Luger Steakhouse) on Iconic Dining, the Origin Stories of Landmark Menu Items, and Andrew’s First Visit to Peter Luger (recorded LIVE! in the Peter Luger dining room)
EP. 259
Clarice Lam (author, Breaking Bao) on Parisian Epiphanies, Training Days, and Her New Book
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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)
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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.
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I find listening to these conversations reigniting the passion I felt walking into my first kitchen internship.