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    Arts

    Andrew Talks to Chefs

    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.

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    Copyright: © 2017 - 2019 Table 12 Productions, Inc.

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    Latest Episodes:
    SPECIAL REPORT #9: Jacques Pépin & Rollie Wesen on Culinary Frugality & the Power of Knowing How to Cook Mar 31, 2020
    Show notes

    One of the true legends of the culinary arts, Jacques Pépin, joins us for today's special report, accompanied by the co-founder and executive director of the Jacques Pépin Foundation, Rollie Wesen. The two discuss the prospects for newly trained cooks in a post-pandemic future, and share their advice for cooking with economy and creativity at home during this time of crisis.

    Our great thanks to S.Pellegrino for making these special reports possible.

    Please visit the Andrew Talks to Chefs official website.

    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!

    SPECIAL REPORT #8: Dan Jacobs on the Zen of Clean Kitchens & Being a Chef with Kennedy's Disease Mar 31, 2020
    Show notes

    Chef Dan Jacobs' Milwaukee restaurant Dan Dan remains open for take away and delivery during the current pandemic and the "safe in place" order in his city. But because he lives with the rare, progressive Kennedy's Disease, Dan is at high risk for complications if exposed to the COVID-19 virus, so has made the decision to stay home rather than work at his restaurant. Dan shares how he's maintaining and adapting certain pro-kitchen habits at home, what he's been cooking, and the joys of cleaning a kitchen.. any kitchen.

    Our great thanks to S.Pellegrino for making these special reports possible.

    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!

    SPECIAL REPORT #7: Brandon Jew on Imagining & Adjusting to the Ever-Changing Future of Restaurants Mar 28, 2020
    Show notes

    Our first on-the-ground report from San Francisco: Chef Brandon Jew of Mister Jiu's and Moongate Lounge paints a picture of a dystopian scene in one of the United States' greatest food cities. Brandon discusses the impossibility of predicting just what the future of restaurants, including his own, will look like; the disruption of life without nighty service; and the distinct, unfortunate antipathy being directed at the Chinese-American community during the COVID-19 crisis.

    Our great thanks to S.Pellegrino for making these special reports possible.

    Help fund health insurance for Mister Jiu's staff.

    LINKS

    Andrew Talks to Chefs official site

    Chef, Drugs, and Rock & Roll (Andrew's latest book)

    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!

    SPECIAL REPORT #6: Farmer Lee Jones on Shifting Gears & Servicing Home Cooks Mar 27, 2020
    Show notes

    In 1983, the Jones family of Milan, Ohio, shifted the focus of their family farm to providing the best possible ingredients to a growing population of chefs seeking high-quality and specialty produce, renaming their business The Chef's Garden. The approach has served them well, until the current pandemic. With restaurants temporarily shuttering across the globe, The Chef's Garden's customer base disappeared, and the company made a shift to selling a line of themed produce boxes (Immunity Booster, Anti-Aging Mix, Subscription Box, etc.) for home cooks. Farmer Lee Jones, the longstanding public face of the Jones family and The Chef's Garden, takes us inside the pivot and describes how his team made the switch so quickly.

    Our great thanks to S.Pellegrino for making these special reports possible.

    Support our cause of the day: If you are able to, please buy a gift certificate from you favorite restaurant!

    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!

    SPECIAL REPORT #5: Kat Kinsman on Putting on Your Kitchen Pants, and Remembering Floyd Cardoz with Chandra Ram Mar 26, 2020
    Show notes

    From her Chefs with Issues program to her personal consultations with countless people in the restaurant industry to her myriad writings and her own Communal Table podcast, Kat Kinsman is a leading voice for mental health among hospitality professionals. Kat and Andrew discuss coping mechanisms traditional and non- and how they might be employed at this challenging time, and manage to have an unlikely laugh or two along the way.

    Also, on the day we lost chef Floyd Cardoz, Plate magazine's Chandra Ram shares a few thoughts about this important chef.

    Our great thanks to S.Pellegrino for making these special reports possible.

    Please visit our support organization of the day, Kat Kinsman's Chefs with Issues.

    LINKS

    Andrew Talks to Chefs official website

    Communal Table (Kat's Food + Wine podcast)

    Industry United Facebook group

    A Balanced Glass

    CHOW (Colorado)

    Calm app

    Personal Mise en Place

    Insight Timer

    Headspace

    Cramer Care

    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!

    SPECIAL REPORT #4: Los Angeles Check-In (Part 2) with Nyesha Arrington, Dave Beran, and Mary Sue Milliken & Susan Feniger Mar 25, 2020
    Show notes

    A cross-section of LA-area chefs catch us up on how they're managing during this crisis: Industry veterans Mary Sue Milliken & Susan Feniger of Border Grill, Socalo, and other restaurants check-in from their respective homes to share how they're keeping in touch with their teams, staying fit, and what they're cooking for themselves and their families; Santa Monica's Dave Beran of Dialogue and Pasjoli explains his democratic approach to staffing and take-away plans during a pandemic; and Nyesha Arrington describes the surreal experience of watching the industry suffer while between restaurants herself.

    Our great thanks to S.Pellegrino for making these special reports possible.

    Please check out our restaurant support organization of the day: Independent Restaurant Coalition. Sign up for their updates and give generously, if you can.

    LINKS

    Andrew Talks to Chefs official website

    Andrew's obit for Gotham Bar and Grill (mentioned on today's show)

    Border Grill

    Socalo

    Dialogue

    Pasjoli

    Nyesha Arrington

    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!

    SPECIAL REPORT #3: Phil Rosenthal Just Wants Chefs to Know He Loves Them Mar 23, 2020
    Show notes

    We thought the industry (and everybody else) could use a laugh right about now, so we invited the dependably upbeat, irreverent Phil Rosenthal, star of the Netflix series Somebody Feed Phil and co-creator of the classic sitcom Everybody Loves Raymond, on to talk about his love of chefs and restaurants, and share his thoughts on where we are right now. The first of two episodes devoted to Los Angeles at this time of crisis--part two (debuting Tuesday, 3/24) features Nyesha Arrington, Dave Beran, and Mary Sue Milliken & Susan Feniger.

    Our great thanks to S.Pellegrino for making these special reports possible.

    LINKS

    Andrew Talks to Chefs official website

    Phil Rosenthal

    Restaurant Workers Relief Fund (today's featured support organization - please give generously)

    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!

    SPECIAL REPORT #2: Naomi Pomeroy on Balancing Grief & Silver Linings Mar 19, 2020
    Show notes

    In our second of a special series of nightly reports for an industry in crisis, chef Naomi Pomeroy joins Andrew from Portland, Oregon, to share how she and her colleagues are faring in the Pacific Northwest. Naomi also discusses the parallel between grief and what the restaurant community and world at large is experiencing right now, what it's like to be a chef without their kitchen, and on the personal connections that help make it bearable.

    Our great thanks to S.Pellegrino for making these special reports possible.

    LINKS

    Andrew Talks to Chefs official site

    Beast restaurant

    Expatriate restaurant

    (The NY State petition mentioned on tonight's episode lives here.)

    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!

    SPECIAL REPORT: Gavin Kaysen on the Restaurant Industry's Unique Challenges Mar 18, 2020
    Show notes

    At a time of industry crisis, we are proud to offer a new series of special reports that will air Monday - Friday for at least the next month. The episodes are intended as a place for restaurant professionals and enthusiasts to virtually gather daily to hear the thoughts of industry leaders, employees, experts, and others who have important viewpoints to share. Each episode will feature one or two interviews plus news and commentary from Andrew, and will be approximately 30 minutes in length.

    Our first guest is Gavin Kaysen, the Minneapolis-based chef-restaurateur behind Spoon and Stable, Bellecour, Bellecour Bakery, and Demi. Gavin shares his thoughts on what makes the restaurant industry's challenge at this moment unique, the effect of restaurants' survival on the greater food chain, how to most productively interact with your local civic leaders, and the opportunity for improvement presented when the crisis has passed.

    Our great thanks to S.Pellegrino for making these special reports possible.

    To automatically receive these reports in your podcast queue, subscribe (free) to Andrew Talks to Chefs on your preferred podcast platform.

    LINKS

    Andrew Talks to Chefs official website

    Soigne Hospitality (Gavin Kaysen's Restaurant Group)

    Milion Gallons (soup program mentioned in this episode)

    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!

    Episode 113: Philly Chef Conference with Antonio Bachour, Chelsea Gregoire, Jason White, Greg Vernick, and Bo Bech Mar 16, 2020
    Show notes

    At a time of industry and international crisis, we hope this episode will be a welcome respite for industry and civilian listeners alike. Andrew recently made his annual pilgrimage to the Philly Chef Conference where he spoke with some of the most exciting and influential food and drink professionals working today: They are (in order of appearance): Pastry genius Antonio Bachour of Coral Gables, Florida; Esquire magazine's beverage director of the year, Chelsea Gregoire of Baltimore; fermentation pioneer Jason White; prolific Philly chef-restaurateur Greg Vernick; and Copenhagen-based New Nordic OG Bo Bech.

    If that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to introduce the conversations.

    Enjoy these interviews individually or pass a few hours taking them in in one sitting.

    Andrew Talks to Chefs is proud to welcome new sponsor L'Ecole Valrhona, who are holding their first-ever West Coast classes this spring and summer. Visit their site for more information.

    And thanks to The Good Witch Coffee Bar for hosting our introductions this week.

    Hang tough, industry friends.

    LINKS

    Andrew Talks to Chefs official site

    Chefs, Drugs, and Rock & Roll (Andrew's latest book)

    Antonio Bachour

    Chelsea Gregoire

    Jason White

    Greg Vernick

    Bo Bech

    Hungry by Jeff Gordinier

    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!

    Previous 1 27 28 29 30 31 41 Next

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