x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

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

01:59:59

Episode 156: Lisabet Summa (Big Time Restaurant...

Andrew Talks to Chefs ·

2021/03/23

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 the prolific Big Time Restaurant Group. Lisabet takes us through her journey from acting to cooking to her current role overseeing 15 restaurants as well as

en-us

02:06:00

Episode 155: David Burke; Omar Tate (Honeysuckle...

Andrew Talks to Chefs ·

2021/03/17

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 Honeysuckle Provisions recorded at Stone Barns Center for Food & Agriculture where he was recently in residence. (Please consider supporting the GoFundMe for

en-us

01:52:33

Episode 154: Julia Turshen (author, Simply Julia);...

Andrew Talks to Chefs ·

2021/03/09

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 it means for restaurateurs and foodservice owners.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive

en-us

02:25:30

Episode 153: Beverly Kim (Chicago, Illinois);...

Andrew Talks to Chefs ·

2021/03/02

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 restaurants might look like post COVID.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe

en-us

01:27:24

Episode 152: Jesse Cool (Flea Street Cafe; Menlo...

Andrew Talks to Chefs ·

2021/02/22

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 other subjects. (Listen to Jesse's earlier appearance on the pod.)And a trio of experts from Brad Metzger Restaurant Solutions, a Southern California-based

en-us

01:18:47

Episode 151: Rick Bayless Reflects on Our COVID Year

Andrew Talks to Chefs ·

2021/02/08

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 piece in an unscripted, unguarded conversation with Andrew. We think this will be a very cathartic listen, whether or not you are in the industry.Here's

en-us

02:26:47

Episode 150: Wylie Dufresne; Mashama Bailey & John O....

Andrew Talks to Chefs ·

2021/02/01

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), opens up about the future; and kicks around the historical context of "modernist cuisine."We are also thrilled to welcome back Mashama Bailey of The Grey

en-us

01:29:54

Episode 149: Helene Henderson (Malibu Farm), Emma...

Andrew Talks to Chefs ·

2021/01/20

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 subsequent soul-searching led her.And our feature interview this week is with Helene Henderson, another Swedish woman (we swear this is a coincidence), who

en-us

02:11:19

Episode 148: Terrance Brennan, Vinay Gupta, Maile...

Andrew Talks to Chefs ·

2021/01/14

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 delighted to present a full-length biographical interview with Terrance Brennan--formerly of the influential NYC restaurants Picholine and

en-us

03:04:46

Episode 147: Our Holiday Spectacular featuring Dan...

Andrew Talks to Chefs ·

2020/12/24

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 Shelter en Place review since the summer--a look at the holiday classic Christmas in Connecticut; and Erick phones in from his Virtue Restaurant in

en-us

00:49:35

Episode 146: Charlie Palmer

Andrew Talks to Chefs ·

2020/12/23

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 gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with

en-us

01:14:19

Episode 145: Joshua Smith (Director of Culinary...

Andrew Talks to Chefs ·

2020/12/23

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 businesses, New England Charcuterie and Moody's Delicatessen & Provisions. A fascinating and very personal dialogue with a chef who's forged his own, singular

en-us

01:21:30

Episode 144: Zod Arifai (Wicked Jane, NYC)

Andrew Talks to Chefs ·

2020/12/17

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 again in Greenwich Village, Manhattan, but the pandemic intervened with his plans for a tasting-menu format at his new Wicked Jane. In July, Zod decided to go

en-us

01:11:53

Episode 143: Bo Bech (author, The Relation Between Us)

Andrew Talks to Chefs ·

2020/12/16

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 his burgeoning interest in photography, how he integrates it into his life, his approach to sharing cooking wisdom, and myriad other subjects. Listen to our

en-us

00:55:30

Episode 142: Deborah Madison (author, An Onion in My...

Andrew Talks to Chefs ·

2020/12/15

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 reflections on her life and career to-date. It's a wonderful, evocative book that also tracks the American food revolution. For a rewarding way to support

en-us

01:16:31

Episode 141: Aaron Bludorn (Bludorn restaurant,...

Andrew Talks to Chefs ·

2020/12/02

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 auspices of Daniel Boulud, and what it's been like to open a new restaurant in the midst of a pandemic. (Many listeners might also know Aaron as one of

en-us

01:16:04

Episode 140: Darin and Greg Bresnitz (authors, Snacky...

Andrew Talks to Chefs ·

2020/11/24

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 new popup Thaimee Love, which just launched for a planned 6-month run in New York City; and Kate Heddings talks about her new book Hungry Games.We also

en-us

01:01:51

Episode 139: Jeff Gordinier (Esquire Magazine)

Andrew Talks to Chefs ·

2020/11/17

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 discuss why Esquire decided to produce a list this year, how he and Kevin pulled it off, and what they were seeking in restaurants and chefs to trumpet

en-us

01:05:47

Episode 138: Stefano Secchi (Rezdora, NYC)

Andrew Talks to Chefs ·

2020/11/16

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 including Massimo Bottura's Osteria Francescana. Rezdora is also participating in S.Pellegrino’s (our promotional partner) inaugural Destination Dining

en-us

00:42:46

Episode 137: Magnus Nilsson (chef/author, Fäviken:...

Andrew Talks to Chefs ·

2020/11/12

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. From his home in Sweden, Magnus joins us to talk with Andrew about the value of memorializing a restaurant after its closing, what he's doing now, whether

en-us

383 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich