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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:
    Episode 112: Will Guidara & Kevin Boehm: A Conversation about Hospitality Mar 06, 2020
    Show notes

    A rare non-chef episode of the pod featuring two of the most successful and influential restaurateurs in the United States. While in Philadelphia last weekend for the Philly Chef Conference, Welcome Conference co-founder (and the restaurateur who conjured up the magic of Eleven Madison Park and the Nomad restaurants before moving on from them last year), and Kevin Boehm, cofounder of Chicago's prolific Boka Restaurant Group (Boka, Girl and the Goat, GT Fish & Oyster, Momotaro, and many others) talk all things hospitality.

    How do they maintain quality control? Where do they gain new inspiration? What is the value of a pre-shift (nightly pre-service huddle)? Are we in a golden age for restaurants?

    It's a rare treat to hear such devoted and passionate professionals kick these and other topics around--don't miss this one!

    If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.

    Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew’s blog posts.

    Thanks for listening!

    LINKS

    Andrew Talks to Chefs OFFICIAL website

    Toqueland (Andrew's blog)

    Buy Andrew's book - Chefs, Drugs, and Rock & Roll

    Boka Restaurant Group

    Welcome Conference

    Kevin Boehm's 2018 Welcome Conference Talk (mentioned in episode)

    Philly Chef Conference

    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 111: Rocco DiSpirito, part 2; filmmaker Joanna James (A Fine Line documentary) Feb 28, 2020
    Show notes

    On the day her movie A Fine Line: A Woman's Place Is In the Kitchen debuts in New York City, filmmaker Joanna James discusses her documentary's exploration of the struggles and triumphs of women chefs and restauranteurs, and the story of her mother Val's life in the industry. The movie intercuts Val James' story with interviews with top women chefs including Dominique Crenn, Barbara Lynch, and Mashama Bailey.

    And, continuing a conversation from last week's show, chef and author Rocco DiSpirito discusses how he became focused on health and fitness, his new cookbook Rocco's Keto Comfort Food Diet, his years away from restaurants, why he came back, and what he's thinking of doing next.

    EPISODE GUIDE

    0 - 4:25 Intro

    4:25 - 51:35 Joanna James

    51:35 - 54:20 Show Notes and Updates

    54:20 - 1:55:50 - Rocco DiSpirito, part 2

    1:55:50 - end Outro

    LINKS

    ANDREW TALKS TO CHEFS official website

    A FINE LINE movie official website

    MAPP (A Fine Line's social impact campaign)

    Rocco's Keto Comfort Food Diet

    Rocco DiSpirito website

    Benno restaurant (hosted Rocco DiSpirito interview)

    Mermaid Inn (hosted Joanna James interview)

    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 110: Rocco DiSpirito (Chef and Author), Part 1; Scott Varricchio (Citrus Grillhouse; Vero Beach, Florida) Feb 21, 2020
    Show notes

    Rocco DiSpirito's been in the national spotlight for so long that many fans don't know how he got there in the first place, or haven't thought about it in years. Andrew and Rocco have known each other since Rocco's first chef position, and in this very personal conversation--the first of 2 parts--they revisit his childhood in Queens, New York; his teenage gigs in neighborhood pizzerias; his training at the Culinary Institute of America and in great kitchens in France and New York; and his rise to the top of the New York City dining scene in the late 1990s. It's a side of Rocco many listeners don't know or haven't heard in his voice, and a great listen. (In part 2, we'll talk about his shift to fitness and healthful eating and his forthcoming Rocco's Keto Comfort Food Diet.)

    In our second segment, Vero Beach, Florida chef-restaurateur Scott Varricchio shares the harrowing story of the night his restaurant (Citrus Grillhouse) was destroyed in a fire, and how he made the best of the year when it was being rebuilt--by spending time in such renowned kitchens as Eleven Madison Park and The French Laundry to take his acumen up a notch ... at age 59! A great lesson in perspective and resilience.

    EPISODE GUIDE

    0 - 8:48 Intro

    8:48 - 45:00 Rocco DiSpirito

    45:00 - 48:10 Show Notes & Personal Appearances

    48:10 - 1:29:40 Scott Varricchio

    ***LINKS***

    Andrew Talks to Chefs OFFICIAL site

    Rocco DiSpirito

    Rocco's Keto Comfort Food Diet (order a signed copy)

    Citrus Grillhouse

    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 109: Emily Luchetti (Bay Area pastry chef, author) Feb 14, 2020
    Show notes

    Emily Luchetti doesn't much care for age-obsession, or even for slowing down. The onetime Stars pastry chef, who continues to ply her trade in the Bay Area, and to author cookbooks, took a break from recipe writing to collaborate with Erin McHugh on So Who's Counting: The Little Quote Book about Growing Old and Still Kicking Ass. Last summer, Emily and Andrew plopped down in New York City's Madison Square Park and kicked around their similar attitudes towards this sometimes taboo subject, as well as the very specific challenges that face cooks and chefs as they mature, and how to care for themselves and plan for the back-end of their careers, both creatively and physically. There's room on their blanket, so join them for this short, breezy conversation that spins off on a number of fascinating tangents.

    LINKS

    ANDREW TALKS TO CHEFS official site

    Emily Luchetti website

    So Who's Counting: The Little Quote Book about Growing Old and Still Kicking Ass

    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 108: Francisco Migoya (Modernist Cuisine) Feb 07, 2020
    Show notes

    While in New York City to attend the 2nd anniversary celebration of Andrew Talks to Chefs, Modernist Cuisine's head chef Francisco Migoya made time to sit down with Andrew and discuss his singular career.

    Longtime listeners might remember that Francisco joined us for a short but fascinating conversation last year from Chef's Roll's Anti Convention in San Diego. On this visit, he and Andrew dive deep into his childhood in Mexico City, his original desire to be an artist, his first kitchen jobs and culinary training in France, and cooking in such traditional kitchens as Brooklyn's River Cafe. They also get into questions of food as art, work ethic, and what his day-to-day life is like at Modernist Cuisine.

    If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.

    Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew’s blog posts.

    Reminder: Andrew Talks to Chefs is now an INDEPENDENT podcast; please visit our official site for new episodes, Andrew's blog, our catalog of past shows, and to contact us by voicemail or email.

    Thanks for listening!

    LINKS

    Andrew Talks to Chefs official website

    Francisco Migoya Chef's Roll Anti Convention interview (referenced in this episode, begins at 2:10:30)

    Daniel Uditi and Dan Richer on Andrew Talks to Chefs (referenced in this episode)

    Francisco MIgoya bio on Modernist Cuisine

    Benno restaurant (graciously hosted us for this interview)

    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 107: Erick Williams (Virtue Restaurant, Chicago, IL) Jan 31, 2020
    Show notes

    Erick Williams is having quite a year. The chef-owner of Chicago's Virtue restaurant (an Esquire magazine 2019 Best New Restaurant) has seen his labor of love receive a welcome equal to the passion he's poured into it

    On a recent visit to New York, Erick sat down with Andrew to discuss his Chicago upbringing, his first career in real estate, his commitment to the kitchen after the the financial crash of 2008, and the development and meaning behind Virtue and its menu. It's a far-ranging and very open conversation with a thoughtful chef who approaches his work with great intention.

    If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.

    Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew's blog posts.

    ***LINKS***

    Andrew Talks to Chefs official website

    Virtue restaurant website

    Esquire's Best New Restaurants 2019

    Our interview with Mashama Bailey (referenced in this episode)

    Our interview with Dave Beran (referenced in this episode)

    Our interview with Paul Kahan (referenced in this episode)

    Our interview with Kwame Onwuachi (referenced in this episode)

    Thanks to Mermaid Inn for hosting this recording session!!

    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 106: Jean-Louis Palladin and the Young Americans, with special guest Jacques Pépin Jan 24, 2020
    Show notes

    Jean-Louis Palladin, who came to the United States from France in 1979, was one of the most talented and influential chefs of his generation. From his base in Washington, DC, Palladin, who died much too young in 2001 at age 55, helped forge a network of farmers and purveyors along the Eastern Seaboard, brought an unparalleled artistry and innate gift for improvisation to his cooking, wrote one of the first "coffee table" chef cookbooks, and left his mark on a generation of young Americans, inspiring such then-aspiring chefs as Anthony Bourdain and Thomas Keller.

    During a recent tribute dinner at the Watergate Hotel, Andrew sat down with a number of chefs who knew Palladin well: His contemporary and fellow immigrant French chef Jacques Pépin, three chefs who supported him at Jean-Louis at the Watergate--Larbi Dahrouch, Jimmy Sneed, and Jamie Stachowski--and chef of the Watergate's current showcase restaurant Kingbird, Sébastien Giannini.

    All of that, plus a bonus conversation with Jacques Pépin about how his hobby of painting parallels his life in the kitchen.

    ***EPISODE GUIDE***

    0:00 - 7:15 - Intro

    7:15 - 27:07 Segment 1

    27:08 - 30:42 Mid-Show Break/Housekeeping Notes

    30:43 - end Segment 2

    ***LINKS***

    Andrew Talks to Chefs official site

    Jean-Louis Palladin NY Times obituary

    Jean-Louis Palladin's book Cooking with the Seasons

    Jimmy Sneed's blog Product, Passion and Salt

    Kingbird Restaurant at the Watergate

    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 105: Talking Cookbooks with Paul Kahan, Jamie Feldmar, Raquel Pelzel & Rob Newton Jan 10, 2020
    Show notes

    A rare, themed episode of the pod. Two chefs and two writers discuss the conceiving, making, and business of cookbooks. Paul Kahan takes us through his new Cooking for Good Times; writer Jamie Feldmar talks collaborating with top chefs like Angie Mar and Naomi Pomeroy; writer and editor Raquel Pelzel talks about acquiring cookbooks at Clarkson Potter and her own Umami Bomb; and chef Rob Newton explains the regional approach to his Seeking the South.

    And on his Toqueland blog this week, Andrew shares his working list of chef categories for the future that's already here.

    ***LINKS***

    Andrew Talks to Chefs Official Website

    Cooking for Cook Times

    Jamie Feldmar

    Taste and Technique

    New Orleans Kitchen

    Butcher + Beast

    Raquel Pelzel

    Umami Bomb

    Rob Newton

    Seeking the South

    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 104: Our Best (sound) Bites of 2019 Dec 31, 2019
    Show notes

    We gathered ten favorite Andrew Talks to Chefs moments from 2019 for a fast-moving, pod year-in-review episode to close out the decade. Tom Colicchio recounts the origins of Top Chef; New Orleans's Kelly Fields shares the hidden meaning in her restaurant Willa Jean's chocolate chip cookie; pastry legend Claudia Fleming recounts her migration from dancing to cooking; Inn at Little Washington's Patrick O'Connell shares the methods he and his team employ to make every guest happy; Preeti Mistry discusses her roots as a theater kid; Kwame Onwuachi talks about the mission of his book Notes from a Young Black Chef; LA'S Genevieve Gergis and Andrew unpack their respective struggles with ADD; and we revisit a conversation with the late Anthony Bourdain ... these and other moments jumped out at us as we thought over the last 12 months, and we wanted to share them in one place before turning the page to 2020.

    Thanks for listening and Happy New Year!

    EPISODE GUIDE

    0:00 - 6:20 Intro

    6:20 - 49:15 Segment 1 (Patrick O'Connell, Kelly Fields, Kwame Onwuachi, Preeti Mistry, Tom Colicchio, Anthony Bourdain)

    49:15 - 53:40 Show Notes & Updates

    53:40 - 1:16:10 Segment 2 (Genevieve Gergis, Claudia Fleming, Jeremy Stephens, Christine Muhlke & Michael Laiskonis)

    1:16:10 - end Outro

    ***LINKS***

    Andrew Talks to Chefs OFFICIAL website

    Inn at Little Washington

    Willa Jean

    Kith/Kin

    Notes from a Young Black Chef

    Preeti Mistry

    Top Chef

    Crafted Hospitality

    Parts Unknown

    Bavel

    Bestia

    Galatoire's

    S.Pellegrino Young Chef Competition

    North Fork Table & Inn

    Signature Dishes that Matter

    Michael Laisonkis

    Christine Muhlke

    Phaidon

    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 103: Nick Muncy (Toothache magazine founder & pastry chef, Michael Mina) Dec 24, 2019
    Show notes

    California native Nick Muncy grew up wanting to be an artist, but re-directed that impulse toward the kitchen as a young adult, becoming a pastry chef. After training at restaurants such as Coi and Saisson, he's now pastry chef for Michael Mina restaurant in San Francisco. Somehow he also finds time to write, edit, photograph, and produce Toothache, the magazine he founded. Andrew and Nick sat down while Nick was in New York City, photographing and conducting interviews for issue number 6, which was just recently released.

    EPISODE GUIDE

    0:00 - 8:15 Intro

    8:16 - 47:20 Nick Muncy, part 1

    47:21- 49:45 Show notes and housekeeping

    49:46 - 1:07:08 Nick Muncy, part 2

    1:07:08 - end Outro

    ***LINKS***

    Andrew Talks to Chefs Official Website

    Toothache Magazine

    Michael Mina 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!

    Previous 1 28 29 30 31 32 41 Next

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