EP. 279
Inside the Chefs ❤️ LA Benefit! (featuring Nyesha Arrington, Ellen Marie Bennett, Billy Harris, Sherry Yard, and others)
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. 278
Remembering André Soltner (1932 – 2025) in his own words & voice (previously unaired interview)
EP. 277
Laurie Woolever (author, Care and Feeding) on Life Lessons, Navigating Memoirs, and Reckoning with Bad Men
EP. 276
Alex Kemp (My Loup, Philly) on Figuring Out What Kind of Chef You Are, the Lures of Philadelphia, and Being Persistent
EP. 275
Rasika Venkatesa (Mythily) on Progressive South Indian Cuisine, Finding the Right Kitchens, and Plotting Her First Brick-and-Mortar Restaurant
EP. 274
LIVE! from the S.Pellegrino Young Chef Academy Forum featuring Valerie Chang, Curtis Duffy, Aisha Ibrahim, Ayesha Nurdjaja, and Junghyun Park
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:
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.