Download the App!

show episodes
 
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.
 
Loading …
show series
 
Johnny Ortiz, currently a chef-in-residence at Stone Barns Center for Food & Agriculture, has made a fascinating journey from his original home in New Mexico to the pinnacle of fine dining at Alinea and Saison, and back to New Mexico, where he stages intimate, deeply personal Shed Project dinners. Andrew caught up with him at Stone Barns to discuss…
 
With a number of restaurants to his name, and a company (Unapologetic Foods) devoted to bringing authentic Indian cuisine to the United States, chef Chintan Pandya is on a bit of a roll, even in the aftermath of COVID. HIs recently launched Dhamaka on the Lower East Side of Manhattan is the latest in a string of successful concepts including Rahi a…
 
She may not be a household name, but Lisabet Summa has led a storied career in the profession she loves as much today as when she first set foot in a professional kitchen. After coming up alongside such luminaries as Norman Van Aken and Charlie Trotter in Chicago, Lisabet moved to South Florida, eventually becoming executive culinary director of th…
 
In an interview recorded in-person, pre-pandemic, legendary American chef David Burke sits down with Andrew at David Burke Tavern to discuss his life and career, including how he first discovered professional cooking, and his lifelong gift for outside-the-box thinking. We also share a portion of a conversation with Omar Tate of Philadelphia's Honey…
 
Julia Turshen joins Andrew to discuss her new book Simply Julia: 110 Easy Recipes for Healthy Comfort Food, as well as her life and career as a food writer, podcaster, and activist. And in The Line-Up, our weekly news and commentary segment, Rebecca Mason of Houston, Texas' Fluff Bake Bar discusses the governor's lifting of mask mandates and what i…
 
Chicago's chef Beverly Kim (Parachute and Wherewithal) joins Andrew to discuss a wide array of subjects, from her personal journey to chefdom to the challenges of being a woman and Korean-American in the pro kitchen, to the coming restaurant reset. And in The Line-Up, our weekly news and commentary segment, designer Glen Coben helps us imagine what…
 
For four decades Jesse Cool has owned and operated the beloved Menlo Park restaurant Flea Street Cafe, and been a devoted proponent of organic cooking and dining. She joins Andrew to discuss her road from Pennsylvania to California, the ups and downs of running a restaurant over such a long timespan, and her dislike of the word chef, among myriad o…
 
The great Chicago chef Rick Bayless (Frontera Grill, Topolobampo, et. al.) recently wrote a deeply personal essay for Medium about the roller coaster of personal and professional milestones that comprise his year of coping with the human and economic costs of COVID. On this week's show, Rick expands on the universal themes and observations of the p…
 
This is the shortest month of the year, so we're packing as much as we can into each episode! Our headline guest this week is Wylie Dufresne, in our opinion one of the most influential American chefs of the past few decades. He shares what he's been up to during the pandemic (including the pizza experiments that have dominated his Instagram feed), …
 
It's Inauguration Day in the United States, and we open this week's episode with a moving conversation with Aquavit chef and Swedish native Emma Bengtsson, who became a US citizen on January 6, 2021, the day of the horrific insurrection at the US Capitol in Washington, DC. Emma shares the mix of emotions she felt on that day, and where her subseque…
 
We're kicking off 2021 with two new features: A current events segment at the top of every episode, and an accompanying blog post on our site. Today, we celebrate the new Summerlong Supper Club with founder/director Vinay Gupta, and forecast food trends to look for in 2021 with Food Network Magazine's founding editor in chief Maile Carpenter. Then,…
 
We're closing out 2020 in style, with three hours of entertainment to keep you busy until we return in January. First, a quartet of our favorite guests--Dan Kluger, Allison and Matt Robicelli; and Erick Williams--check in from their respective home bases. Dan discusses his great new cookbook Chasing Flavor; Allison & Matt join Andrew for the first …
 
Legendary chef and restaurateur Charlie Palmer (Aureole, et.al) joins Andrew from his home in Northern California to discuss how he and his team have been adapting during the COVID crisis, and his thoughts on where the industry goes from here. Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gai…
 
Joshua Smith took a long and winding road to his current role as Director of Culinary Innovation for Alltown Fresh. A tumultuous home life led him to move out at age 16; he spent 8 years as a vagabonding cook, traveling the United States in search of new influences and experiences; and a passion for charcuterie drove him to found his former busines…
 
Zod Arifai has been a darling of TriState food cognoscenti for decades. The self-taught culinary wizard behind such popular New Jersey successes as Juniper, Ten Square, and Blu, first attempted a New York move way back in 1999 with a well-received but painfully short-lived restaurant in Brooklyn. Twenty-one years later, he was poised to try it agai…
 
One of our favorite recurring guests, Chef Bo Bech, returns from his home in Denmark to discuss his beautiful new book The Relation Between Us. The book combines Bo's stunning photographs from around the world with his notes on travel and simple, adaptable recipes inspired by the book's images and the memories they evoke. Andrew and Bo talk over hi…
 
Deborah Madison has been a beloved figure in the American food scene for decades, first making her mark as chef of the seminal vegetarian restaurant Greens in San Francisco, and as author of such classic cookbooks as The Greens Cookbook and Vegetarian Cooking for Everyone. In her new memoir An Onion in My Pocket, Deborah shares stories and reflecti…
 
In 2019, Aaron Bludorn left a prime gig as chef of Cafe Boulud in New York City to move to Houston, Texas, and open his first restaurant as chef-proprietor, Bludorn. Aaron recently called in to talk to Andrew about his Seattle childhood, teenage years as member of a rock band with professional aspirations, his shift to the kitchen, years under the …
 
It's Thanksgiving week in the United States and this episode is designed for listening as you prep and cook your respective holiday dinners, in restaurants or in homes. Fellow podcasters Greg and Darin Bresnitz discuss their new book Snacky Tunes, based on their show about the intersection of chefs and music; former guest Hong Thaimee discusses her…
 
It was no small feat for Esquire magazine to identify a class of 2020 for its Best New Restaurant List in the midst of a global pandemic. But Jeff Gordinier, in collaboration with his colleague Kevin Sintumuang, managed to pull it off in style with a celebration of what's new in American restaurants that launches today. Jeff sat down with Andrew to…
 
In New York City, Rezdora restaurant has quickly become synonymous with great pasta. Today, the chef behind Rezdora, Stefano Secchi, joins us to share his story, which begins with his family's restaurant in Texas, took him to the Culinary Institute of America in Hyde Park, NY, and eventually to gigs in a number of acclaimed restaurants in Italy inc…
 
Last year, Magnus Nilsson closed his world-acclaimed restaurant Fäviken, a decision he was able to make on his own terms and timing. This week, Phaidon published Magnus's new book Fäviken: 4015 Days, Beginning to End, which documents the restaurant's life via catalogues of dishes; painstakingly detailed recipes; essays; and beautiful photographs. F…
 
The Korean steakhouse Cote, in New York City, has been a stylish highlight of Manhattan's dining scene since opening a few years ago. The restaurant's chef, David Shim, guested on the pod in 2019, and now we're delighted to welcome Cote's charismatic impresario, restaurateur Simon Kim. From an outdoor table at Cote, Simon shares his story, from a c…
 
In this 7-minute editorial, our first standalone statement of its kind, we encourage all listeners to vote, share a little information on how to do it, and take what we feel is an important stand. (There's no interview included, so if any of this will displease you, we've made it easy to opt out.) To learn more about how and where to vote anywhere …
 
Dubbed "the Champagne Empress of Greenwich Village" by The New York Times, Ariel Arce presides over a quartet of downtown Manhattan, Champagne- and wine-themed establishments including Air's Champagne Parlor, Tokyo Record Bar, Niche Niche, and Special Club. She also just authored her own book (due out November 3), Better with Bubbles. Ariel recentl…
 
From a childhood in Israel, to life as a street seller in Germany, to jobs in top New York City kitchens to success as chef-owner of Taim, Balaboosta, and Kish Kash, chef Einat Admony is an open book. On this episode, she opens up to Andrew about how being a middle child set the tone for her life; why she loves cooking; what it was like to serve in…
 
Frank Castronovo and Frank Falcinelli (aka "The Franks") have been operating a collection of restaurants in Brooklyn, NY, for many years now, starting with their Frankies Spuntino and including past classics such as Prime Meats and current joints like Frank's Wine Bar, Frankies Pantry & Bottle Shop, and F & F Pizzeria, all on the same block in Carr…
 
Barbara Sibley came to New York City from Mexico in the early 1980s and fell in love with the restaurant industry thanks to time working at the storied La Tulipe in Greenwich Village. Today, she owns and operates La Palapa, an authentic Mexican restaurant, and is creative director of Holiday Cocktail Lounge, in the East Village. Barbara and Andrew …
 
For our money, there's no better writer in the food realm today than John Birdsall. In his new book The Man Who Ate Too Much, a biography of James Beard that commingles the icon's life story with a history of both America's relationship with food and queer life in the United States. John spent five years researching and writing the book, producing …
 
David Kinch and his Manresa restaurant team are at the center of the new documentary "A Chef's Voyage," about the time they spent in France, collaborating on meals with the chefs and kitchens of three venerated restaurants. David discusses the movie and some topics it raises, and reflects on the loss of Pierre Troisgros, who died last week. And Mat…
 
Akhtar Nawab grew up in one of a handful of Indian families in Louisville, Kentucky, before setting his sights on the pro kitchen and New York City. After thriving in kitchens such as Gramercy Tavern, he made a name for himself as a chef in his own right, eventually opening his Alta Calidad in Brooklyn, among other restaurants. Akhtar recently saw …
 
Friend of the pod David Nayfeld, one of our favorite recurring guests, has launched his own podcast, The Main Ingredient with David Nayfeld, cohosted and produced by Manny Jimenez (aka Manny J) . David checks in from San Francisco to talk about his new show, why he launched, it some of his first guests (including Dominique Crenn and Gwyneth Paltrow…
 
We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef Scott Alves Barton moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is t…
 
We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef Scott Alves Barton moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is t…
 
The coastal town of Mystic, Connecticut, boasts an emerging culinary scene, and chef James Wayman is at its center, helming Oyster Club, as well as the hybrid butcher shop-restaurant Grass & Bone and Engine Room, a bar--all in partnership with proprietor and fellow cook Dan Meiser. Andrew and James recently sat down for our first in-person intervie…
 
Friend of the pod Kelly Fields, whose desserts at Willa Jean restaurant in New Orleans have captured the national imagination, just launched her first cookbook, The Good Book of Southern Baking. Kelly joins Andrew to talk about the book's mix of classic and idiosyncratic recipes; Kelly's philosophy that savory cooking and baking aren't as different…
 
In culinary circles, chef Mark Ladner is widely admired for his versatility in the realm of Italian food: He created the very distinct menus for restaurants ranging from Lupa to Otto to Del Posto to the fast-casual Pasta Flyer. Currently, he's culinary director of Moby's restaurant in East Hampton, NY. Andrew drove out to Moby's to catch up with Ma…
 
Friend of the show (and of Andrew personally) chef Erick Williams of Chicago's Virtue restaurant recently asked us to host a conversation between him and his father, Ricardo Isom, about an unfortunate American tradition known as "The Talk," in which Black parents tell their children how to behave in interactions with the police. Sparked by the murd…
 
Esquire's Culture and Style Director Kevin Sintumuang discusses this year's America's Best Bars list, an eclectic class of new and classic bastions of beer, wine, cocktails, and myriad foods. Join us for this fun, energetic celebration of the distinct pleasures bars offer and a look at how the magazine creates the list, as well as some of this year…
 
Author Bill Buford recently debuted his new book Dirt, about his adventures in Lyon, France, training to be a professional cook and chef. That might sound like a stunt, but Buford--who also wrote the bestselling Heat, among many other literary accomplishments--actually went to cooking school and put in the hard yards in prep kitchens, and on the li…
 
Food and drinks writer and recipe developer Alicia Kennedy and Plate magazine editor in-chief (and former pro cook) Chandra Ram discuss two subjects that have been in the news recently: Recipe credit in restaurants and the media's role in creating and expunging bad kitchen behavior. This episode was occasioned by the articles "There's No I in Jam: …
 
Allison and Matt Robicelli are back for a new Shelter en Place discussion of the food & drink of Quentin Tarantino's classic Pulp Fiction. What's with all the coffee? The fast food? Why does Mia Wallace take Vincent Vega to the wacky Jack Rabbit Slim's for their (not a) date? We get into all that and more in this free-range conversation about one o…
 
The LEE Initiative has been working to improve the restaurant industry for several years, with programs like a women's chef mentorship program. When COVID-19 swept across the United States, shuttering restaurants and leaving millions of industry employees out of work, founders Edward Lee, Lindsey Ofcacek, and their team instituted a number of new p…
 
Just before New York City went into lockdown mid-March, Russell Jackson--chef/owner of Harlem's tasting menu restaurant Reverence--sat down with Andrew for an in-depth interview covering his Southern California upbringing, his training in a handful of legendary restaurants in LA and San Francisco, why he came to New York, as well as such tangential…
 
A blast of normalcy in a longform biographical interview recorded pre-pandemic! In late January, before COVID-19 hit US shores and we shifted to nightly special reports, Andrew had the chance to sit down with Douglass Williams, who's had an amazing young life so far. Raised in Atlantic City, knocked off his path to track stardom by Crohn's disease …
 
On our last nightly special report, Daniel Boulud discusses the shutdown, the road to reopening, and the pain of being away from his team, as well as charitable efforts during the pandemic and his forecast for government support of the industry. Our great thanks to S.Pellegrino for making these special reports possible. Please consider supporting A…
 
Ryan King, editor in chief of the online magazine Fine Dining Lovers, takes us inside the numbers of two recent surveys conducted by the site, one with 8,000 diners and one with more than 2,500 hospitality professionals. He also discusses the online forum Turning the Tables, hosted by Fine Dining Lovers this week, that gathered industry thought lea…
 
On the week the French Open would have begun, veteran tennis writer Joel Drucker joins fellow tennis-lover Andrew to discuss food rituals and other traditions that he associates with the major tennis tournaments, the global community of tennis scribes, and what it's like to chase summer around the globe during a normal tennis season. (Follow Joel's…
 
Our quest for great chef- and food-focused entertainment continues, as it does every Friday, as our favorite guest critics Allison and Matt Robicelli join Andrew to discuss the lamentable 2018 rom-com "Little Italy" starring Hayden Christensen and Emma Roberts. How can we possibly explain (or forgive) the cultural stereotypes on display? Does anybo…
 
In our first-ever crossover episode, Rob Petrone--producer and host of the Hot Takes on a Plate podcast--joins Andrew to discuss the prospects of restaurants in a post-pandemic America, and Andrew joins Rob on his podcast to share his thoughts on the politics of the moment. Please enjoy this conversation, and then check out Rob's podcast! Our great…
 
Loading …

Quick Reference Guide

Copyright 2021 | Sitemap | Privacy Policy | Terms of Service
Google login Twitter login Classic login