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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.

Latest Episodes

EP. 149
Helene Henderson (Malibu Farm), Emma Bengtsson (Aquavit)

January 20, 2021

Helene Henderson (Malibu Farm), Emma Bengtsson (Aquavit)

EP. 148
Episode 148: Terrance Brennan, Maile Carpenter, Vinay Gupta

January 14, 2021

Episode 148: Terrance Brennan, Maile Carpenter, Vinay Gupta

EP. 147
Our Holiday Spectacular featuring Dan Kluger, Allison & Matt Robicelli, Erick Williams, and Harold Moore

December 24, 2020

Our Holiday Spectacular featuring Dan Kluger, Allison & Matt Robicelli, Erick Williams, and Harold Moore

EP. 146
Charlie Palmer

December 23, 2020

Charlie Palmer

EP. 145
Joshua Smith (Director of Culinary Innovation, Alltown Fresh)

Joshua Smith (Director of Culinary Innovation, Alltown Fresh)

EP. 144
Zod Arifai (Wicked Jane, NYC)

December 17, 2020

Zod Arifai (Wicked Jane, NYC)

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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

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…

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GET 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.”

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WHAT 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.

-Lady Alaine (Apple Podcasts reviewer)
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