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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:
    Nick Tamburo (Smithereens, NYC) on Band-Kitchen Parallels, European vs. US Training, and the Quantum Leap from Chef to Chef-Owner Dec 14, 2024
    Show notes

    Following a college-age shift from music to cooking, Nick Tamburo trained in some notable kitchens in the US and Europe, and served in chef positions within the Momofuku group and Claud. In late August, he launched his first restaurant of his own, Smithereens, in downtown Manhattan. The restaurant serves Nick's take on coastal New England cuisine and we're delighted to have him on the pod for the first time to talk about all of that and more.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    * episode photo by Phoebe Ng

    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!

    Lisa Dahl (Dahl Restaurant Group; Sedona, Arizona) on Restaurant Sanctuaries, Live-Fire Cooking, and Growing as a Chef and Restaurateur Dec 13, 2024
    Show notes

    While in New York City this September, Lisa Dahl--the prolific Sedona, Arizona chef and restaurateur--made time to visit with Andrew for a very personal conversation about her unique life and career path. Lisa wasn't always bound for the pro kitchen. She harbored dreams of singing, and worked for a time in fashion. But once she found her way to Sedona (which she describes as her sanctuary) and her calling as a cook, her ascent has been steady, and still continues today. This conversation begins steeped in personal history and transitions into a very detailed exploration of cooking, restaurant concepts, and much more.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    photo by Scott Yates

    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!

    Farmer Lee Jones (The Chef's Garden; Milan, Ohio) on Soil Health, Vegetables as Preventative Medicine, and Building Longterm Relationships Dec 12, 2024
    Show notes

    This fall, at the Roots Conference held at The Chef's Garden's Culinary Vegetable Institute in Milan, Ohio, Farmer Lee Jones (he of the signature denim overalls and red bowtie) sat down with Andrew to discuss a few key issues covered at the conference--regenerative farming, vegetables as preventative medicine, and the future of the industry.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.


    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!

    Tyler Akin (Bastia, Philly) on the Role of Perfectionism, Gamifying Technique, and Getting Ready for His Close Up Dec 10, 2024
    Show notes

    Chef Tyler Akin has a bona fide hit on his hand with Philly's newish Bastia restaurant, where he presents his spin on Mediterranean cuisine. Back in the spring, before the restaurant launched, Tyler sat down with Andrew for a conversation about his career so far, and about the restaurant as it was being developed. Along the way, they get into the nexus of athletics and cooking, perfectionism, and plotting the steps of a culinary career.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    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!

    Jon Templin (Butternut Sustainable Farm; Sturgis, Michigan) on Chef-Farmer Relationships & How to Get the Most from Them Dec 10, 2024
    Show notes

    While visiting New York City recently, Jon Templin, of Butternut Sustainable Farm, sat down with Andrew to discuss the importance of chef-farmer relationships, why they're worth nurturing, and how both parties can get the most out of them. (Jon is one of the farmers profiled in Andrew's most recent book, The Dish, which is how they know each other.)

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    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!

    Alexander Smalls (author, The Contemporary African Kitchen) on His Creative Life, Loving New York City, and His Thoughtful New Book Dec 06, 2024
    Show notes

    Chef, author, and legendary raconteur Alexander Smalls makes his long-delayed debut on the pod. The occasion of the interview is his newest book The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa. With that as a starting point, during a visit at Alexander’s home in Harlem, Alexander shares the story of his young life in the American South, his years as an opera singer, and his metamorphosis into a chef, culinary anthropologist, and author. Do yourself a favor and check out this lively conversation, and be sure to pick up Alexander’s book.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.


    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!

    Nok Suntaranon (author, Kalaya's Southern Thai Kitchen) on the Momentous Occasion of a First Book, and Leaving a Culinary Legacy Dec 06, 2024
    Show notes

    One of our favorite guests, and one of Andrew's favorite people in the industry, the singular Nok Suntaranon, proprietor and chef of Philly's excellent Kalaya restaurant, returns to the pod to discuss her new cookbook, Kalaya's Southern Thai Kitchen.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    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!

    Daniel Turtel (Peter Luger Steakhouse) on Iconic Dining, the Origin Stories of Landmark Menu Items, and Andrew’s First Visit to Peter Luger (recorded LIVE! in the Peter Luger dining room) Dec 05, 2024
    Show notes

    In this special episode, Andrew makes his first-ever visit to the legendary Peter Luger Steakhouse in Williamsburg, Brooklyn, where he sits down with Peter Luger VP Daniel Turtel, a key officer and voice for the iconic establishment. Over a classic Luger’s lunch, they discuss the history and enduring allure of this quintessential New York institution, obtaining and cooking the perfect steak, and Dan’s unique path in the industry. Andrew also shares his first impressions of this historic dining destination, bringing listeners into a truly unforgettable experience.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    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!

    Clarice Lam (author, Breaking Bao) on Parisian Epiphanies, Training Days, and Her New Book Dec 03, 2024
    Show notes

    Pastry chef Clarice Lam is out with a new cookbook this fall--Breaking Bao; 88 Bakes and Snacks from Asia and Beyond. The book is a fun and energetic mingling of sweet and savory offerings that reflects her own background and travels, and the breadth of what a pastry chef might prepare in a restaurant. She recently sat down with Andrew in Brooklyn, to discuss her life and career so far and what readers can expect from the book, and why.

    This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic (free) or premium membership. And please check out our fellow meez network podcasts and newsletters!

    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!

    Edgar Rico (Nixta Taqueria, Austin) on Questing for Knowledge, Tacos, and the Allure of Austin (from Hot Luck 2024!) Dec 03, 2024
    Show notes

    We've all heard of the Twelve Days of Christmas, but this is ridiculous: We're dropping an episode every weekday between now and December 25, as we try to share all the interviews Andrew has banked in 2024 before the year draws to an end. This Andrew Talks to Chefs December Marathon is brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover.

    On this first episode of the Marathon, we are thrilled to share a conversation with Nixta Taqueria's Edgar Rico, recorded at the Hot Luck festival in Austin, Texas, Memorial Day weekend. Edgar and Andrew met up at one of the festival's marquee tasting events and interviewed on site, getting deep into Edgar's upbringing, training, and how and why he eventually gravitated to tacos. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.

    Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic (free) or premium membership. And please check out our fellow meez network podcasts and newsletters!

    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!

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