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PODCAST

Andrew Talks to Chefs

Andrew Friedman

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.

arts food

All Episodes

00:46:03

Episode 224: Nick DiGiovanni (author, Knife Drop)

Andrew Talks to Chefs ·

2023/06/17

At just 27 years of age, Nick DiGiovanni has parlayed a love of cooking and a run to the finals on television's Master Chef into a successful career as an internet culinary personality (he boasts more than 10 million subscribers on YouTube and 11 million on TikTok), food entertainer and educator, and now cookbook author. On the occasion of the publication of his first cookbook, Knife Drop: Creative Recipes Anyone Can Cook, Nick sat down with Andrew in New York City this week to discuss his uniquely

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01:08:02

Episode 223: Lior Lev Sercarz (author, A Middle...

Andrew Talks to Chefs ·

2023/06/16

Lior Lev Sercarz has made quite a name for himself as the man behind La Boîte, which sells more than 80 original spice blends plus their signature biscuits. A former chef who grew up in Israel, lived and worked in France, and then moved to New York City, Lior shares his story in this episode. But what really occasioned this interview at this moment in time was the publication of Lior's new book A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes--his fourth book, and

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01:16:29

Episode 222: Rebecca Masson (Fluff Bake Bar--Houston,...

Andrew Talks to Chefs ·

2023/06/12

Rebecca Masson trained in Paris and worked in some of New York City's most popular restaurants before moving to Houston, TX, and launching her hugely successful Fluff Bake Bar. An old friend of Andrew's, we've been wanting to host her on the pod for years, and are thrilled to share this conversation from the Hot Luck Festival, which took place recently in Austin.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version

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01:38:18

Episode 221: Telly Justice (HAGS restaurant, NYC)

Andrew Talks to Chefs ·

2023/06/05

HAGS, a relatively new restaurant in New York City's East Village, bills itself as being "by queer people, for all people." Andrew recently sat down with Telly Justice, HAGS' chef and partner (with Camille Lindsley, also Telly's life partner). In addition to her path to chefdom, which wound through such restaurants as Five & Ten, Alder, and Contra, Telly relates her personal journey as a trans woman, how she navigated a path through professional kitchens until reaching chef-ownership, and what she

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01:02:44

Episode 220: Omar Tate (Honeysuckle Projects;...

Andrew Talks to Chefs ·

2023/05/24

Omar Tate attained national prominence with his deeply personal Honeysuckle pop-up dinners. In addition to drawing enthusiastic diners wherever they were staged, he received accolades such as being named Esquire's "Chef of the Year" in 2020. After pandemic pivots which included a residency at Blue HIll Stone Barns, Omar and his wife Cybille St. Aude-Tate, have launched Honeysuckle Projects to, in their own words, "[expand] into a network of community spaces centered around the values of ancestry,

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00:46:12

One Chef's Ongoing Mental Health Journey, with Greg...

Andrew Talks to Chefs ·

2023/05/13

**Content warning – this episode discusses suicidal feelings.**Greg Baxtrom, chef-owner of a quartet of New York City restaurants, recently opened up in a revealing Instagram post about his years-long struggles with alcoholism and bipolar disorder. In that post, he mentioned that he'd be joining Andrew for a discussion about his ongoing mental health journey. This is that conversation. Greg sat down with Andrew a few days ago in Brooklyn for a deeply personal dialogue about how his alcoholism

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00:44:45

Mentorship Panel 1: Erick Williams & Damarr Brown...

Andrew Talks to Chefs ·

2023/05/05

We at Andrew Talks to Chefs are delighted to bring you the first in a series of live discussions on the subject of Mentorship in the restaurant industry. The series is brought to you by our promotional partner S.Pellegrino, and each one will be moderated by Andrew, staged in a different city, and build on the one(s) that precede it. The inaugural examination of this topic took place recently at the Philly Chef Conference and features Erick Williams and Damarr Brown of Chicago's Virtue restaurant

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01:10:20

Episode 219: Manoella "Manu" Buffara (chef & author...

Andrew Talks to Chefs ·

2023/04/28

Manoella Buffara, also known as "Manu," has owned and operated her own restaurant, the eponymous Manu, in Curitiba, Brazil, for more than a decade. The restaurant offers an expression of her life and mind in a tasting menu format. This week, she published a book--Manu: Recipes and Stories from My Brazil--that, like the restaurant, is a summation of herself and her cuisine to this point in her journey. While in New York City to celebrate the book's launch, Manu sat down with Andrew at the offices of

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00:35:52

Supporting Queer Cooks & Chefs with Rob Connoley (An...

Andrew Talks to Chefs ·

2023/04/19

In a recent, impassioned social media post, Rob Connoley, chef and owner of Bulrush restaurant in St. Louis, Missouri, lamented the continued unwelcoming environment many queer cooks face in the pro kitchen, and the limited opportunities for advancement and ownership available to even accomplished queer chefs. We invited Rob to return to the pod and expand on his thoughts and observations on this important subject. In this short but textured conversation Rob discusses lingering prejudices, widely

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01:13:43

Episode 218: John Hong & Kat Hong (Yangban...

Andrew Talks to Chefs ·

2023/04/15

While in Los Angeles last month, Andrew had time for just one pod interview and tops on his list, based on an excellent dinner at their restaurant last fall, were John Hong & Kat Hong, chef-owners of Yangban (yes, they've dropped the "Society" from the name) in DTLA. In this comprehensive conversation, the couple discuss their respective biographies, how they met while working at Josiah Citrin's Mélisse restaurant, then moved to Christopher Kostow's The Restaurant at Meadowood in the Napa Valley,

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01:12:19

Episode 217: Travis Swikard (Callie restaurant, San...

Andrew Talks to Chefs ·

2023/04/14

It's been nearly 2 years since Travis Swikard opened his smash success Callie in his hometown of San Diego, California. Prior to returning to his native state, he spent several years in New York City, several of them as chef of Daniel Boulud's Boulud Sud. Andrew and Travis have been pals for some time, so when he was in NYC in December, Travis paid a visit to Andrew's Brooklyn home to talk about what he's learned as a relatively new restaurant owner, finding his own style after years in the world of

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00:31:56

Launching Greywind with Chefs Dan Kluger & Caitlin...

Andrew Talks to Chefs ·

2023/04/12

One of the pod's good friends, Chef Dan Kluger (Loring Place, et. al.), joins us today to discuss the genesis and development of his new Greywind restaurant, accompanied by Caitlin Giamario, the project's Executive Chef. Dan and Caitlin take us through the origin of the restaurant, which opens today, as well as its accompanying components (a bakery, chef's counter, and cocktail lounge), the challenges of opening at the tail end of a pandemic, and some favorite opening dishes. If you are in or near

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00:42:09

Lunch with Barkha Cardoz (an Andrew Talks to Chefs...

Andrew Talks to Chefs ·

2023/03/25

On this date, the third anniversary of our losing chef Floyd Cardoz to COVID, we remember him and his legacy with his wife, Barkha Cardoz. A few weeks ago, Barkha generously invited Andrew to visit her home, even though they'd never met before, to enjoy a lunch prepared in part with the masalas she and Floyd developed several years ago (and which are still sold by Burlap & Barrell). Barkha shared her own personal journey to the restaurant world, and recalls how she and Floyd met in cooking school in

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00:51:14

Episode 216: Ron Yan (Parcelle wine bar, NYC)

Andrew Talks to Chefs ·

2023/03/25

As executive chef of Parcelle wine bar in lower Manhattan, Ron Yan serves a menu informed by myriad cuisines and some of the places where he's lived around the world. In this conversation recorded outside the restaurant in late 2022, Ron describes his initial interest in food and cooking, his gravitation to New York City, and his experience in a range of New York restaurants, from the glitzy Le Cirque in MIdtown to the smaller and more intimate Jewel Bako and Degustation downtown.(As you'll hear in

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00:33:18

Meet (some of) the Women of MAPP (An Andrew Talks to...

Andrew Talks to Chefs ·

2023/02/28

What began as a labor of love for documentarian and former journalist Joanna James--making the documentary A Fine Line, about her mother Val--turned into an organization, MAPP, that supports women in food organizations through mentorship and advocacy. After a recent kick-off event for their coast-to-coast programming and events for 2023 at New York City's Union Square Cafe, Joanna, Val, and three MAPP ambassadors/board members--Mo Carter, Amanda Mack, and Georgeann Leaming--gathered to discuss the

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01:18:06

Episode 215: Thomas Allan (The Modern, NYC)

Andrew Talks to Chefs ·

2023/02/25

Thomas Allan, chef of New York City's The Modern, a Union Square Hospitality Group restaurant in the Museum of Modern Art, has achieved a lot in his thirty-five years. A young veteran of Per Se and Eleven Madison Park, and a former Bocuse d'Or competitor, he currently oversees a kitchen that has dependably earned two Michelin stars. In this deeply personal conversation, Thomas details a peripatetic childhood that found him living in England, Canada, and Texas by the time he reached high school; why

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00:32:56

Cannabis on the Menu with Travis Petersen (An Andrew...

Andrew Talks to Chefs ·

2023/02/21

Travis Petersen, a.k.a. The Nomad Cook, joins Andrew to discuss the rapidly evolving attitudes toward culinary cannabis, the growing culture of pop-up cannabis dinners and events, and what the future of cannabis in restaurants might look like. As the legal stance toward cannabis changes from state to state in the U.S., and country by country around the world, this is a fascinating conversation with a chef on the front lines of the movement.For details about/tickets to Travis' next Nomadic Nights

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00:25:57

Getting the Band Back Together with Norman Van Aken...

Andrew Talks to Chefs ·

2023/02/11

It's a rare thing for a restaurant, even a beloved one, to be reconstituted years after its original iteration, let alone after two prior versions. This weekend, in Orlando, FL, the legendary Norman Van Aken introduces the third rendering of his landmark Norman's to the world. On this Andrew Talks to Chefs Special Conversation, Norman calls in from Orlando to discuss what's new about this Norman's, mingling the classic and the contemporary, whether or not he still experiences pre-opening nerves, and

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01:16:04

Episode 214: Rob Connoley (Bulrush; St. Louis, MO)

Andrew Talks to Chefs ·

2023/02/10

On a recent trip to New York City, Rob Connoley of St. Louis, MO's Bulrush restaurant, made time to sit down with Andrew and discuss his culinary career, which mingles elements of scholarship, history, and of course, cuisine. It all comes together at Bulrush, where he takes inspiration from the food and history of the Ozarks. We promise you: It's a fascinating conversation unlike any we've aired before. Settle in and enjoy!Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is

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00:31:39

Credit Where It's Due? with Amanda Cohen & Andrew...

Andrew Talks to Chefs ·

2023/02/05

Our second Andrew Talks to Chefs Special Conversation: In recent years, there's been an intermittent debate in the industry about whether or not team members should be credited on restaurant menus for their contribution to dish ideation. Classicists wave away the notion, while more progressive cooks and chefs often express an openness to the idea, if not an outright endorsement of it. Regardless of all the chatter, very few chef-restaurateurs have actually implemented a program to credit anyone

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