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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

01:33:43

Episode 136: Simon Kim (restaurateur - Cote, NYC)

Andrew Talks to Chefs ·

2020/11/09

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 childhood in South Korea to immigrating to the United States to working in Las Vegas hotels, to discovering a love of restaurants and learning to run them

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00:07:55

Vote! An Election Eve Plea (and endorsement)

Andrew Talks to Chefs ·

2020/11/03

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 in the United States, visit iwillvote.com. Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain

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01:05:52

Episode 135: Ariel Arce (Air's Champagne Parlor &...

Andrew Talks to Chefs ·

2020/11/02

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 recently sat down with Andrew to talk about her childhood as a theater kid, getting turned on to hospitality at The Office in Chicago, and her circuitous route to

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01:01:46

Episode 134: Einat Admony (Balaboosta & other...

Andrew Talks to Chefs ·

2020/10/27

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 the Israeli military; and the twist of fate that led her to her husband and business partner. Oh, and she's also an amateur stand-up comic. All that and

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00:48:48

Episode 133: Frank Castronovo & Frank Falcinelli...

Andrew Talks to Chefs ·

2020/10/22

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 Carroll Gardens. The Franks are also participating in S.Pellegrino's (our promotional partner) inaugural Destination Dining series, in which pairs of

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01:21:49

Episode 132: Barbara Sibley (La Palapa & Holiday...

Andrew Talks to Chefs ·

2020/10/20

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 caught up recently in the garden behind Holiday Cocktail Lounge and discussed a wide range of industry, and non-industry, subjects.Please

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01:06:48

Episode 131: John Birdsall (author, The Man Who Ate...

Andrew Talks to Chefs ·

2020/10/16

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 a brilliant and moving work. We invited John on the pod to discuss the life of this little understood figure, John's writing process, and topics related

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01:02:04

Episode 130: David Kinch on A Chef's Voyage & Matt...

Andrew Talks to Chefs ·

2020/09/29

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 Matt Sartwell, managing partner of the fabled Kitchen Arts & Letters bookshop in New York City, takes us inside their decision to launch a GoFundMe campaign,

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00:57:07

Episode 129: Akhtar Nawab (chef & author of Good for...

Andrew Talks to Chefs ·

2020/09/22

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 his first cookbook, Good For You: Bold Flavors with Benefits--published so we asked him on the pod to talk about his book, career, and life as a

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01:06:59

Episode 128: David Nayfeld Introduces The Main...

Andrew Talks to Chefs ·

2020/09/18

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). And, of course, he and Andrew can't help a little shop talk along the way.If you enjoy this episode of the show, check out our earlier conversations

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01:24:11

Episode 127: Black Food Professionals, Part 2, Guest...

Andrew Talks to Chefs ·

2020/09/17

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 that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our

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01:33:38

Episode 126: Black Food Professionals, Part 1 - Guest...

Andrew Talks to Chefs ·

2020/09/16

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 that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our

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01:21:43

Episode 125: James Wayman (Oyster Club; Grass & Bone;...

Andrew Talks to Chefs ·

2020/09/10

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 interview since the lockdown began in March, and it was a total joy.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per

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00:31:56

Episode 124: Kelly Fields (author, The Good Book of...

Andrew Talks to Chefs ·

2020/09/09

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 as many believe them to be; and some favorite dishes in the book (in addition to her legendary chocolate chip cookie).For more about Kelly, listen to our

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00:43:05

Episode 123: Mark Ladner (Moby's, East Hampton, NY)

Andrew Talks to Chefs ·

2020/09/08

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 Mark on the day he staged a one-night-only Italian barbecue--a special event created in partnership with our own promotional partner S.Pellegrino. As always,

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01:09:41

Episode 122: A Talk About "The Talk" with Chef Erick...

Andrew Talks to Chefs ·

2020/08/29

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 murder of George Floyd and the protests it inspired, and shared on the week Jacob Blake was shot in the back by police in Kenosha, Wisconsin, this

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00:57:54

Episode 121: Kevin Sintumuang on Esquire Magazine's...

Andrew Talks to Chefs ·

2020/08/18

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's selections. Yes, we're in a pandemic, but many of these bars are offering takeaway or outdoor service, and they and other bars need your support. So

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00:44:09

Episode 120: Bill Buford (Author, Dirt)

Andrew Talks to Chefs ·

2020/07/30

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 line. He and Andrew discuss key moments from the book and compare notes on pro kitchens, France, and some iconic figures.Please consider supporting Andrew

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01:00:18

Episode 119: Alicia Kennedy & Chandra Ram on Recipe...

Andrew Talks to Chefs ·

2020/07/27

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: Sqirl Wrestles with the Sticky Question of Who Really Owns a Recipe" and "How Food Media Created Monsters in the Kitchen."Please consider supporting

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01:21:08

Episode 118: Shelter en Place Theater presents PULP...

Andrew Talks to Chefs ·

2020/07/24

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 of everybody's favorite movies.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus,

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