EP. 273
The Pod
Listen to interviews of a diverse cross-section of the best and biggest names in the business, bringing Andrew's personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
The presenting sponsor of Andrew Talks to Chefs is meez, the recipe managing app for restaurant and foodservice professionals.
Tomer Blechman (Miss Ada, Theodora, Thea Bakery – Brooklyn) on the Healing Power of Food & Hospitality and Why He Doesn’t Look Too Far Ahead
EP. 272
Jenner Tomaska and Katrina Bravo (Esmé, Chicago) – Part 2, in which our heroes work and learn at MK and Next in Chicago, and decide to launch a restaurant (Esmé) together
EP. 271
Jenner Tomaska and Katrina Bravo (Esmé, Chicago) – Part 1, in which our heroes discover the pleasures of food and cooking and find their way to Chicago
EP. 270
Adam Leonti (Cucina Alba, NYC) on Taking a Historical View of Food, Protecting Yourself in Business, and How His Restaurant Reflects His Life
EP. 269
Paul Bertolli (Fra’Mani Handcrafted Foods) on Thinking Musically in the Kitchen, Discovering Italy, and Multi-Faceted Careers
EP. 268
Jeremy Salamon (Agi’s Counter, Brooklyn) on Hungarian Food, Making it in NYC, and his First Cookbook (Second Generation)
EP. 267
Nick Tamburo (Smithereens, NYC) on Band-Kitchen Parallels, European vs. US Training, and the Quantum Leap from Chef to Chef-Owner
EP. 266
Lisa Dahl (Dahl Restaurant Group; Sedona, Arizona) on Restaurant Sanctuaries, Live-Fire Cooking, and Growing as a Chef and Restaurateur
EP. 265
Farmer Lee Jones (The Chef’s Garden; Milan, Ohio) on Soil Health, Vegetables as Preventative Medicine, and Building Longterm Relationships
EP. 264
Tyler Akin (Bastia, Philly) on the Role of Perfectionism, Gamifying Technique, and Getting Ready for His Close Up
EP. 263
Jon Templin (Butternut Sustainable Farm; Sturgis, Michigan) on Chef-Farmer Relationships & How to Get the Most from Them
EP. 262
