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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

01:24:03

Episode 233: Tracy Malechek-Ezekiel...

Andrew Talks to Chefs ·

2023/11/14

While at the Hot Luck Festival in Austin, TX, this spring, Andrew sat down with Tracy Malechek-Ezekiel, chef and co-owner of Birdie's, one of the restaurants of the moment (it was recently named "restaurant of the year" by Food & Wine). In addition to describing her own path, which took her from Texas to Chicago to New York and back to Texas, Tracy details the progressive business and service model at Birdie's, which allow for a range of benefits for the team and for her and her husband-business

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00:43:04

Nancy Silverton on The Cookie That Changed My Life,...

Andrew Talks to Chefs ·

2023/11/11

The ever-energetic Nancy Silverton returns to the pod to talk about her terrific new cookbook: The Cookie That Changed My Life. In it, Nancy--currently helming such restaurants as Chi Spacca and Osteria Mozza in Los Angeles--returns to her pastry roots. The book shares more than 100 recipes that capture her perfected versions of beloved, classic baked goods. Written in collaboration with Carolynn Carreño, The Cookie That Changed My Life is a knockout, with much to appeal to pro cooks and home cooks

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01:12:44

Episode 232: Rob Rubba (Oyster Oyster--Washington, DC)

Andrew Talks to Chefs ·

2023/11/08

On the heels of his James Beard Foundation Award recognition as Outstanding Chef (in the nation), Rob Rubba visited New York City to discuss his career to date, and the life changes that led to his super-popular restaurant Oyster Oyster in Washington, D.C.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book

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01:13:15

Episode 231: Klancy Miller (Author, For The Culture:...

Andrew Talks to Chefs ·

2023/10/10

Author Klancy MIller sits down to discuss her recently published book For the Culture: Phenomenal Black Women and Femmes in Food, and the life and career that lead to her writing it. Her conversation with Andrew covers her early Francophile tendencies, matriculation at Le Cordon Bleu in Paris, time in Michelin three-star pastry kitchens, and her pivot to writing. 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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00:39:49

Turning Food Loss into Fashion, with Terratela...

Andrew Talks to Chefs ·

2023/09/29

A few years ago, while dining at Massimo Bottura's Osteria Francescana, Natalia Burakowska had a revelation: The fashion professional suddenly saw a path to helping to change the discussion around food loss and waste by channeling her personal passion for environmental responsibility into a new clothing brand. The result, TerraTela (which means "Earth fabric"), launched earlier this year with a t-shirt made primarily from regenerative seaweed. On the United Nations' International Day of Awareness

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00:50:49

For the Love of Hospitality with Ellen Yin (An Andrew...

Andrew Talks to Chefs ·

2023/09/12

Shortly before she took home the JBF Award as Outstanding Restaurateur this spring, legendary Philly restaurateur Ellen Yin of High Street Hospitality Group (Fork, High Street Philly, et.al.) sat down with Andrew at the Philly Chef Conference. Their conversation is the first of something we plan to do more of: Deskside Chats with seasoned industry pros that go wherever the dialogue takes them. In this inaugural Deskside Chat, Ellen shares her thoughts on the state of the industry post/late-COVID,

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00:51:41

An Untapped Workforce? with Chef Franklin Becker, An...

Andrew Talks to Chefs ·

2023/08/24

Might certain often-overlooked populations be part of the solution to the ongoing staffing shortage in the restaurant industry? Speaking from deep personal experience, chef Franklin Becker joins Andrew for this Special Conversation about the compatibility of people on the autism spectrum with restaurant-kitchen work. That subject leads to a free-flowing discussion of other populations (e.g., ex-cons) who have successfully thrived as pro cooks, as well as thoughts on training and management of one's

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01:01:24

Episode 230: Emily Swaine (Forsythia, NYC)

Andrew Talks to Chefs ·

2023/08/23

At Forsythia restaurant in lower Manhattan, Emily Swaine serves a menu both faithfully and freely inspired by Roman trattorias. Emily recently sat down with Andrew outside the restaurant to discuss her initial path toward art, how she course-corrected to the pro kitchen, and her gradual focus on Italian food following time in Florence during college, and early gigs in NYC Italian restaurants. They also geek out on their shared pasta love, examine the difference between cooking and cheffing in and

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00:34:13

The Culinary Journey of a Lifetime with Lisa Donovan...

Andrew Talks to Chefs ·

2023/08/14

Professional chefs and home cooks alike fantasize about culinary retreats--long, leisurely stays in food-centric regions where we can lose ourselves in market visits, farm and vineyard tours, improvisational cooking, and--of course--sharing lavish meals with old and new friends. Author Lisa Donovan, who wrote the rightly celebrated Our Lady of Perpetual Hunger and is one of the US's most acclaimed bakers and pastry chefs, has knitted together her various passions and pastimes and co-founded (with

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01:16:08

Episode 229: Marc Vetri (Vetri Cucina & others, in...

Andrew Talks to Chefs ·

2023/08/09

After 3 years of trying to get across a table from each other to record a pod conversation, Marc Vetri and Andrew finally found time during the Philly Chef Conference this spring. They met on a beautiful April morning in the dining room of Marc's flagship Vetri Cucina and went through Marc's evolution from aspiring rock star to fledgling cook to full-fledged chef and business person. Along the way, they recall some industry legends, discuss sticking to your guns in deal-making, and the rationale for

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01:09:54

Episode 228: Amanda Shulman (Her Place & My Loup,...

Andrew Talks to Chefs ·

2023/07/24

A lifelong food lover, Amanda Shulman's love of cuisine and cooking became all consuming during a semester in Rome during college. Following a string of stages and early jobs, she committed to the pro kitchen and trained in Vegas, Montreal, and New York City, before opening her hugely successful Her Place in Philadelphia. On this episode, Amanda discusses her unique path, the role Italy plays in her career, and her new restaurant My Loup, opened recently in collaboration with her fiancée Alex Kemp

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01:23:52

Episode 227: Ryan Bartlow (Ernesto's, NYC)

Andrew Talks to Chefs ·

2023/07/17

At his restaurant Ernesto's in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. This episode is brought

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00:28:46

Giving Media-Starved Restaurant Cities Their Due with...

Andrew Talks to Chefs ·

2023/07/08

Has coverage of the U.S. restaurant landscape kept pace with the shifting reality that's been playing out across the nation over the past decade or so? Des Moines, Iowa-based journalist Karla Walsh doesn't think so. In this Special Conversation, Karla shares her thoughts on why that is, how and why it should/could change, and tips us off to some specific Midwestern chefs and restaurants of note. This episode is brought to you in part by meez, the recipe operating system for culinary professionals

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01:18:11

Episode 226: Nasim Alikhani (chef & author of Sofreh)

Andrew Talks to Chefs ·

2023/07/01

A native of Iran who once dreamed of becoming a judge, Nasim Alikhani's road to chefdom and proprietorship has been a circuitous one, to say the least. But she's more than made up for lost time at her hit Brooklyn restaurant Sofreh, where she serves her personal take on Persian cuisine. As the restaurant settles into the second half of its first decade, Nasim has also just this week seen her first cookbook published: Sofreh: A Contemporary Approach to Classic Persian Cuisine (written in

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01:14:57

Episode 225: Melissa Rodriguez (Al Coro, Mel's...

Andrew Talks to Chefs ·

2023/06/24

Chef Melissa Rodriguez of Al Coro, Mel's Pizzeria, and Discolo in NYC's Chelsea neighborhood, sits down to discuss her early life and career, gravitation to the pro kitchen, and her unabashed affection for fine dining. Stops along the way to her current restaurants include Northern California, five years at Restaurant Daniel in New York City, and taking the helm of Del Posto. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free

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00:45:27

Mentorship Panel 2: Kevin Boehm & Lee Wolen LIVE from...

Andrew Talks to Chefs ·

2023/06/22

We're delighted to share the second 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 precedes it. This episode was recorded LIVE before an audience of Chicago line cooks at an On the Line dinner at Chicago's BOKA restaurant and features BOKA Restaurant Group co-founder Kevin Boehm and one of

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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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377 results

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