EP. 167
Felipe Donnelly & Tamy Rofe (Colonia Verde & Disco Tacos, Brooklyn); David Nayfeld & Matt Brewer on Tipping
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. 166
Peter Hoffman (chef & author of What’s Good?); Jacqueline Raposo on Expanding the Definition of “Accessible”
EP. 165
Mary Attea (Musket Room, NYC); Drew Nieporent on the Industry’s Short-Term Outlook
EP. 164
Alex Raij (La Vara, Saint Julivert Fisherie, El Quinto Pino, Txikito); San Francisco Cooking School’s Jodi Liano on Culinary Students in the COVID Age
EP. 163
Chris Cipollone (Francie restaurant, Brooklyn); Panel Discussion on When/How to Bring Conferences & Festivals Back
EP. 162
Scott Alves Barton; Victoria Blamey on creating during COVID
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:
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.