EP. 198
Anthony Mangieri (Una Pizza Napoletana, NYC)
OUR TOP CHEFS AS YOU’VE NEVER HEARD THEM BEFORE
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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.
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EP. 197
Shinobu Namae (L’Effervescence; Tokyo, Japan)
EP. 196
Nikita Richardson (New York Times Cooking writer and editor)
EP. 195
Johnny Clark (Parachute & Wherewithall restaurants; Chicago)
EP. 194
Tom Colicchio
EP. 193
LIVE! with Chef James Kent – “On The Line” Conversation at Crown Shy (NYC)
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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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.”
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