Andrew Talks to Chefs
Un pódcast de Andrew Friedman
355 Episodo
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Clarice Lam (author, Breaking Bao) on Parisian Epiphanies, Training Days, and Her New Book
Publicado: 3/12/2024 -
Edgar Rico (Nixta Taqueria, Austin) on Questing for Knowledge, Tacos, and the Allure of Austin (from Hot Luck 2024!)
Publicado: 3/12/2024 -
Michael Mina (The Mina Group) on his Egyptian Heritage, the Spirit of 90s NYC, and Growing a Restaurant Group
Publicado: 11/11/2024 -
Dan Richer (Razza Pizza Artigianale; Jersey City, NJ) on Craft, Obsession, and Live-Fire Cooking (part of our Chefs on Fire series)
Publicado: 7/10/2024 -
Ashley Christensen (Raleigh, NC) on How She Started Cooking and Where Restaurant Concepts Come From
Publicado: 1/10/2024 -
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)
Publicado: 23/8/2024 -
Chicago's Mindy Segal (Mindy's Bakery) on Collaboration, Cannabis, and a Life without Recipes
Publicado: 19/8/2024 -
Gustavo Arellano (LA Times columnist) on the Ethics of Restaurant Criticism, the Joys of Being a Columnist, and Whether Any Subjects Should be Taboo
Publicado: 8/8/2024 -
Arielle Johnson (food scientist & author, Flavorama) on Why Foods Taste the Way They Do
Publicado: 6/8/2024 -
Adair Canacasco (Roister, Chicago) on Nostalgia, his Mexican Roots, and Live-Fire Cooking (part of our Chefs on Fire series)
Publicado: 23/7/2024 -
Sean Brock (Joyland, Audrey & june, Nashville) on Finding His Culinary Voice in Appalachian Food
Publicado: 9/7/2024 -
Announcing ... The meez Network! A New Hospitality Industry Content Hub co-founded by Andrew and meez founder/ceo Josh Sharkey
Publicado: 1/7/2024 -
Ruth Reichl (author, The Paris Novel) on Pleasure, Travel, and Discovering the Joy of Writing
Publicado: 24/6/2024 -
Lyndsay C. Green (Restaurant & Dining Critic, Detroit Free Press) on Becoming a Critic, Detroit's Food Scene, & the Role of Race in Criticism
Publicado: 11/6/2024 -
LIVE! FROM HOT LUCK: Paola Velez (Dōekï Dōekï; Bakers Against Racism) Just Wants to Bake the World a Better Place
Publicado: 30/5/2024 -
Sal Lamboglia (Cafe Spaghetti, Swoony's) on the Long Road Back to Brooklyn
Publicado: 29/5/2024 -
Chad Williams (Friday Saturday Sunday restaurant; Philly, PA) on Finding the Magic & Poetry in Food & Cooking
Publicado: 25/5/2024 -
Author Robert Simonson on His Book "The Encyclopedia of Cocktails" (an ATTC Special Conversation)
Publicado: 17/5/2024 -
The Rent is Too Damn High and Other Industry Issues, with Marc Forgione (An Andrew Talks to Chefs Special Conversation)
Publicado: 14/5/2024 -
Deuki Hong and Matt Rodbard (authors, Koreaworld: A Cookbook) on This Exciting Time in Korean Food
Publicado: 7/5/2024
Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
