EP. 256
Dan Richer (Razza Pizza Artigianale; Jersey City, NJ) on Craft, Obsession, and Live-Fire Cooking (part of our Chefs on Fire series)
THE CHEF INTERVIEW PODCAST THAT ANYONE CAN ENJOY
LATEST EPISODE
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.
Latest Episodes
EP. 255
Ashley Christensen (Raleigh, NC) on How She Started Cooking and Where Restaurant Concepts Come From
EP. 254
Stephanie Izard (Girl and the Goat & others, Chicago and Los Angeles) on Eclecticism, Career Decisions, and Live-Fire Cooking (part of our Chefs on Fire series)
EP. 253
Chicago’s Mindy Segal (Mindy’s Bakery) on Collaboration, Cannabis, and a Life without Recipes
EP. 252
Gustavo Arellano (LA Times columnist) on the Ethics of Restaurant Criticism, the Joys of Being a Columnist, and Whether Any Subjects Should be Taboo
EP. 251
Arielle Johnson (food scientist & author, Flavorama) on Why Foods Taste the Way They Do
Every chef has a story. Andrew Talks to Chefs proudly thanks S.Pellegrino for helping us share those stories around the world.
Episode Categories
From the Toqueland Blog
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:
I find listening to these conversations reigniting the passion I felt walking into my first kitchen internship.