We at Andrew Talks to Chefs pride ourselves on introducing listeners to a diverse array of guests. If you think you or somebody you represent might be a good guest, please feel free to reach out to us at firstname.lastname@example.org.
Please note that while we strive for geographic diversity, we ONLY record in person and are based in the New York City area. While Andrew sometimes travels to other cities, especially for conferences or festivals, unless you are based in or planning to visit New York City, it’s probably not worth contacting us.
Here are some questions worth asking before inquiring about a booking:
- Am I comfortable on the air?
- Am I willing to be unfailingly honest and open?
- Am I engaging and entertaining/funny/introspective?
- Do I have a unique point of view, culinary and/or management style, and/or experience?
- Do I have an audio (another podcast or radio appearance) and/or video clip that makes some or all of the above apparent?
Planning for Your Appearance
A helpful list for chefs and the people who represent them
Where do you record? Andrew Talks to Chefs does not (yet) have its own dedicated studio. We record “in the field”–at a chef’s restaurant during prep time, in public parks and hotel lobbies, in the back seats of moving cars and in holding rooms at conferences. If guests don’t have access to a place of business where we can record, we are happy to arrange a quiet place to talk.
May I/we have the questions in advance? Sorry, no. Each episode of Andrew Talks to Chefs is a unique, organic conversation that is mostly biographical in nature—usually covering personal culinary/professional milestones and evolution of the guest’s style. In other words, nothing that might ‘stump’ anybody … so there’s really no need to have the questions. We also like to be open to exploring any tangents that might spontaneously arise—some of our best moments have come out of left field. So although Andrew researches all guests, he doesn’t have a set list of questions he works off. Guests are also encouraged to ask any questions that come to their mind, and engage in a true dialogue whenever they are so inspired. We edit every show, so any awkward moments or dead ends get cut out; we’ve done about 100 episodes this way and have not embarrassed anybody or had any complaints, and the spontaneity of the show is one of guests’ and listeners’ favorite elements. For guests who are podcast-listeners themselves, the easiest way to think of it might be as ‘Marc Maron (WTF podcast) with chefs.’”
How long will my interview last? Our interviews run at least one hour and often run as long as 90 minutes (occasionally even longer). Please allow for this much time for an interview.
Is it okay if my publicist/sous chef/significant other/etc. tag along? We’re always happy to have a few extra people in the room to add their energy to the proceedings. As long as they know they won’t be mic’d up or invited to be a co-guest, the more the merrier!
Does it matter what I wear? There’s no video component to the show BUT we will take a photograph that will be used on podcast platforms and on this website and social media. We love our guests no matter how they’re dressed, how messy their hair might be, or whatever else might be askew, but please arrive in a way you won’t mind seeing yourself online.