We’re super-excited to share a fascinating interview with chef Flynn McGarry. Recorded in two sessions at his Gem restaurant in lower Manhattan, one just before the pandemic in February 2020 and the other just last week, the conversations cover McGarry’s creative process, both as chef and restaurateur, as well as how he had to adjust his plans for Gem to respond to the ongoing public health crisis and his own constantly shifting sensibilities.
In our news and commentary segment The Line-Up, Robb Report’s Jeremy Repanich discusses his feature spotlighting industry figures who stepped up to make a difference during the past year.
And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)
To learn more about the Valrhona School Pastry Classes being offered this summer–click here!
All that plus Andrew’s notes on the restaurants he visited this week.
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