Andrew Zimmern on His New Food Network show “Pitmasters” (& just about everything else!)

Andrew Zimmern returns to the pod to talk about his new Food Network show Pitmasters—a fresh reality-competition program that debuts this Monday, July 13, at 9pm ET. He and host Andrew also get into the 1980s NYC chef and restaurant scene (the subject of host Andrew’s book Chefs, Drugs, and Rock & Roll), what qualifies as a successful run for a restaurant, the importance of inviting others into your headspace, and myriad other personal and professional subjects. One of our classic convos, in our humble opinion.

Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions. 

And thanks to S.Pellegrino for their longstanding support of the pod.

Episode host/producer/editor/mixer: Andrew Friedman

Videographer: Jason Anello

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you’d like to support him, there’s no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We’d love if you followed us on Instagram. 

Please also follow Andrew’s real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew’s writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don’t hesitate to reach out with any feedback and/or suggestions!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you’d like to support him, there’s no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We’d love if you followed us on Instagram. 

Please also follow Andrew’s real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew’s writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don’t hesitate to reach out with any feedback and/or suggestions!