EP. 221
Telly Justice (HAGS restaurant, NYC)
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. 220
Omar Tate (Honeysuckle Projects; Philadelphia, PA)
SPECIAL
One Chef’s Ongoing Mental Health Journey, with Greg Baxtrom (An Andrew Talks to Chefs Special Conversation)
SPECIAL
Mentorship Panel 1: Erick Williams & Damarr Brown LIVE from the Philly Chef Conference (presented by S.Pellegrino)
EP. 219
Manoella “Manu” Buffara (chef & author of Manu: Recipes and Stories from My Brazil)
SPECIAL
Supporting Queer Cooks & Chefs with Rob Connoley (An Andrew Talks to Chefs Special Conversation)
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:
THE DISH: The Lives and Labor Behind One Plate of Food NOW AVAILABLE FOR PRE-ORDER!!! (Pub Date: 10/17/23)
If Andrew's last book, CHEFS, DRUGS, AND ROCK & ROLL, offered a sweeping portrait of the United States' chef heritage and history, 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, 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. Due out on October 17, the book is now available for pre-order.
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.