Andrew Talks to Chefs

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 partner, Arjav Ezekiel.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 Publishers Weekly calls "masterful."If you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!And Andrew will be at Kendall College in Chicago this Friday, discussing The Dish with Beverly Kim (one of the chefs featured in the book) and Jon Templin (one of the farmers featured in the book). If you'd like to attend, we'd love to see you. You also must RSVP.Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 alike, as well as to holiday gift-givers. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 Publishers Weekly calls "masterful."And if you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.And if you are in NYC, please come to the first book event/signing on Thursday, October 19, at 7pm at Books Are Magic (Montague Street location). Tickets now available!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 of Food Loss and Waste (IDAFLW), the brand releases its latest shirt, made from corn sugar, today, so we thought it would be the perfect time to share this conversation.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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, the importance of a well-defined culture in retaining employees, and the challenges that make some longstanding issues (we're looking at you, tipping) especially difficult to solve.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 entire team. Please listen and share!As mentioned on the show, here are links to a couple of organizations that offer job-placement services for people with autism:https://www.autismspeaks.org/job-seekers-students-employeeshttps://iacc.hhs.gov/resources/employment/websites/Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 outside major cities, and recognize the value of jobs that teach you what you don't want to do.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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 Julie Belcher) Reverie, through which they lovingly plan culinary retreats in destinations such as Toulouse and Normandy, where hosts and guests cook, travel, and learn together. On this episode of the pod, Lisa calls in to talk about Reverie and its forthcoming slate of 2024 retreats featuring guest co-hosts/chefs such as Nina Compton and Tara Jensen.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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 overseas stages.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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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. (This episode was recorded at the Hot Luck festival in Austin, TX.)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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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. Try out their free basic version today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. Photo of Karla Walsh by Ivory House Photography. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 collaboration with Theresa Gambacorta). In this episode, Nasim sits down with Andrew to share her story, the meaning of sofreh to both restaurant and book, some distinct characteristics of Persian food, and the lessons she's learned along the way.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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 basic version today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 the group's principal chefs, Lee Wolen. (Be sure to also listen to the first episode in this series, which took place recently at the Philly Chef Conference and features Erick Williams and Damarr Brown of Chicago's Virtue restaurant. Erick and Damarr discuss their longstanding mentor-mentee relationship, how it's endured across two restaurants and more than a decade, and also how it reflects this essential and unique industry tradition.)Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. * Photograph by CR Films. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 modern path, what drove him to take a break from college to compete with pro cooks on Master Chef, and how he's navigated his unconventional career so far.Our thanks to Greywind restaurant and Spygold cocktail bar for hosting us for this interview.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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 a real departure from his three prior, spice-focused publications.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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 and Camille hope to accomplish at HAGS. This is a fun, funny, touching, and insightful conversation that will hold your attention from start to finish. Enjoy!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 next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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, nourishment and reclamation. This brand represents business structures that stem from a distinct philosophy where Black and Afrocentric ideology are at the center." The first space is Honeysuckle Provisions in West Philadelphia.During the recent Philly Chef Conference, Omar made time to sit down with Andrew and discuss his life and career, as both chef and artist.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. * Photo of Omar & Andrew by Bailey King. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

**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 revealed itself, how his delayed bipolar diagnosis impacted his efforts to become sober, and the unique challenges of navigating these rough waters as a chef-owner with businesses to maintain and employees to manage. On a personal note: We're honored that Greg chose to share his story with us.Please note: Neither Andrew nor Greg are mental health specialists or medical professionals. This conversation is shared for the sole purpose of being open and honest about mental illness, but their opinions are strictly those of laypeople and based only on their own unique, individual experiences. For professional and/or medical advice/attention, please seek help from an appropriate mental health care specialist and/or medical provider.If you are in the U.S., here are two resources where you can seek help any day, at any time:National Suicide Prevention LifelineCrisis Text Line (also available in the UK, Ireland, and Canada)A great many national and regional resources are available, both in the US and around the world. If in the United States, you can seek a referral here. Wherever you are, a quick web search should point you to qualified help in your area and/or language. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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. Erick and Damarr discuss their longstanding mentor-mentee relationship, how it's endured across two restaurants and more than a decade, and also how it reflects this essential and unique industry tradition.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 her publisher, Phaidon, to discuss her migration to professional cooking from an original path toward journalism, her formative time at Noma in Copenhagen, and the story behind her celebrated restaurant, among many other subjects.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 perceived barriers to advancement and financing, and the sometimes inadvertent hurt caused even by friends and allies. And if you haven't heard it before, be sure also to check out Andrew's recent biographical interview with Rob.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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, before returning to Los Angeles and opening their own singular place. On the margins of the discussion are thoughts on identity, categorizing cuisine, the perhaps surprising challenges of operating a more casual restaurant, and where this duo's dishes come from. Fascinating, thoughtful stuff here, and we hope you'll check it out.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 fine dining, and his advice to young cooks and aspiring chefs. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 New York City, be sure to check out Greywind (we attended friends and family last week and loved it). Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 India and were reunited by chance in the United States. She also explains how she's carving out a greater public identity for herself as she moves forward with her life and career. Hope you'll give a listen to this extraordinarily open and moving conversation.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 the interview, we're still not sure if Ron wants you to check out his YouTube channel, where he did cooking demos during the pandemic, but have a look if you like; they're charming.)Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 organization's genesis, its multi-pronged approach to a variety of challenges that women in the industry continue to confront today, and share a few personal success stories facilitated by MAPP. Visit MAPP's website.Learn about the Conference in Miami, Florida (May 1, 2023).Follow MAPP on Instagram and/or follow A Fine Line.Listen to Joanna's conversation with Andrew from 2020.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 he chose cooking as a career; and the changes he's made to The Modern's kitchen culture as the restaurant defines itself in the later stages of the pandemic.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 dinner, click here. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 to share his thoughts on creativity and evolution. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. * Photograph by Castaldo Studios THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 other than the chef on their restaurant's menus. Last year, Amanda Cohen of New York City's Dirt Candy restaurant began doing it regularly, so we invited her and Andrew Duong, a Dirt Candy sous chef who's been cited on the menu for his dish development, on the pod to discuss their experience to date.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

With this episode, we introduce a new recurring feature on the pod: Andrew Talks to Chefs Special Conversations. In these freestanding, short-form episodes, we'll be discussing news and topics that are on the minds of the industry with chefs, owner-operators, cooks, farmers, platform providers, and others. Our goal is a free, open, and honest exchange of ideas. In this inaugural episode, Angie Mar, chef and owner of Les Trois Chevaux in Greenwich Village, New York City, sits down to share her thoughts about the state of fine dining and whether or not the media's antipathy towards it aligns with the dining public, chefs, and cooks. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Gregory Gourdet has had quite the year: HIs new restaurant Kann opened in Portland, Oregon; his cookbook Everyone's Table won a James Beard Foundation Award, and Kann was named the best new restaurant in the nation by Esquire. While in New York City last month to attend Esquire's celebration, Gregory swung by Andrew's Brooklyn apartment for a free-ranging conversation about his long and winding path to the professional kitchen, his years working with Jean-Georges Vongerichten, his hard-won sobriety, and how a Top Chef challenge helped him conceptualize Kann. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In our humble estimation, the food Marc St. Jacques and his team serve at Bar Bête, is some of the very best not just in Brooklyn, but in New York City, especially in such a relatively casual bistro setting and at a relatively gentle price point. Marc recently opened what's shaping up as an American answer to Bar Bête, Ruthie's, just a block up Smith Street in Cobble Hill. The new restaurant has undergone a few significant tweaks in just its first few months; in his conversation with Andrew, Marc opens up not just about his Canadian roots and culinary training, but also about launching a new restaurant, acknowledging and correcting mistakes, and the challenge of getting the word out if you don't have a PR firm or social-media manager. He also discusses the workplace culture that's helped Bar Bête retain many of its original employees since opening three years ago. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. photo by Evan Sung THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

New York City listeners will no doubt recognize Michael Cecchi-Azzolina's face, if not his name. For several decades now, he's run the dining rooms of some of the most popular, acclaimed, and influential restaurants in Manhattan, including Raoul's and Le Coucou. Michael's first book, Your Table is Ready: Tales of a New York City Maître D', which debuted just last week, is a no-holds-barred account of life in the front-of-house trenches, with all the vivid, sometimes lurid detail you'd expect. Andrew and MIchael sat down recently to discuss the book, its themes, and tangential issues such as guest etiquette (or lack thereof) and the most effective way to convey customer feedback.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Daniel Garwood is an ambitious and strikingly humble young chef whose career we look forward to following. The winner of the US regional finals of the S.Pellegrino Young Chef Academy Competition, and a sous chef at Atomix restaurant in New York City, Daniel has cooked in his native Australia, South Korea, and other culinary capitals, before coming to the United States in July. In this episode, Daniel and Andrew discuss his training, fascination with Korean ingredients and techniques, obsession with live fire, and concept for a future restaurant of his own. (Oh, and he also owns a brewery.) A rare chance to hear from a budding chef at this stage in their development.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

If you enjoy Andrew Talks to Chefs, you also may already have discovered Emmanuel Laroche's terrific podcast Flavors Unknown. On today's episode, Emmanuel joins Andrew to discuss his new book Conversations Behind the Kitchen Door: 50 American Chefs Chart Today's Food Culture, a fascinating meditation on chefs, food, cooking, flavor, and creativity in the kitchen. (Pro-tip: It'd make a great holiday gift for the chef or foodie in your life.) Andrew and Emmanuel discuss the inspiration for his book, and tangential subjects that come up along the way--a rap session between two people who love following the chef and restaurant scene in the United States. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

How many of us can even name 50 countries? Well, Shannon Smith has traveled to more than 50 of them in her ongoing and very passionate quest to learn about the cuisines of the world, teach people living in poverty how to cook, fundraise for myriad causes, and pick up new techniques that she employs in the culinary experiences she produces at her home in Tulsa, Oklahoma. In this episode of the pod, Shannon and Andrew discuss her life and work, and explore the modern definition of what it means to be a chef.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, social media consultant and author of the (free) Link in Bio Substack, Rachel Karten, shares valuable advice for making sense of the current social media landscape and maximizing your presence there. (Follow Rachel on Instagram here.) Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef Charlie Mitchell is enjoying his first turn in the public spotlight, and the ripple effects of earning his first Michelin star, at Clover Hill in Brooklyn Heights, NY--a restaurant that Andrew recently lauded on the pod. On today's episode, Charlie discusses his young life and career to date, including stints at San Francisco's Benu, and Betony, One White Street, and Eleven Madison Park in New York City. He and Andrew also kick around some topics that are on the minds of industry professionals as 2022 draws to a close. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Gavin Kaysen, the chef behind Minneapolis' Soigne Hospitality, just published his first cookbook, At Home. While in New York City for a series of launch events, he found an hour to sit down with Andrew and discuss the book, his still-young career, and some milestones along the way. Gavin and Andrew have interviewed for books and online pieces in the past (see here, and here), so have a long history that facilitates a very open, honest, and fun conversation that we know listeners will enjoy.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Yannick Benjamin, of New York City's Contento restaurant, which has been lauded for not only its food and hospitality but also for its devotion to accessibility, discusses making your restaurant website as accessible as possible. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef Bryce Shuman considered becoming an actor before course-correcting to the pro kitchen. Following culinary school, he worked in some acclaimed restaurants, including an executive sous chef position at Eleven Madison Park in its heyday, before opening his own Betony, which had a successful run in Midtown Manhattan. He recently fulfilled a dream of opening a live-fire restaurant, Sweetbriar, in New York City. Andrew and Bryce sat down recently to discuss his young life, career, and current passion for live-fire cooking.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Kendra Cusack, chief of operations for New York City's Loring Place restaurant and its sister businesses, joins us to discuss managing and ticketing special events online. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

While at the LA Chef Conference last week, Andrew met the charming and passionate Chef Tolu "Eros" Erogbogbo, who's heading up the most talked-about popup in the LA area this year. Andrew and Chef Eros found some time to meet up before Andrew blew town to record this interview at the site of Eros' West African popup, ILÉ, which has taken Los Angeles by storm since it launched in April.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Daniel Holzman of Danny Boy's Famous Original pizza in Downtown Los Angeles, joins us to discuss the evolution and practical benefits of online ordering. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Reem Assil, of Reem's California, was in New York City recently to promote her book Arabiyya: Recipes from the Life of an Arab in Diaspora. In addition to discussing the book, Reem and Andrew got into a variety of hot topics swirling around the industry, and Reem previewed her episode of the new online series "Normal Ain't Normal" (the episode debuts on Tuesday, October 18). And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Roni Mazumdar of Unapologetic Foods discusses their Biryani Bol direct-to-home and takeaway business, how they manage online orders and delivery with their own vehicles, and how the concept fits within their larger mission. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Please say hello to Andrew if you'll be at the LA Chef Conference this Monday. The Conference is sold out, but you can still get tickets to the afterparty on Monday, October 17.Special thanks to chef and restaurateur Greg Baxtrom for hosting Andrew and Reem at Maison Yaki in Brooklyn, NY, where this interview was conducted. Please support Maison Yaki and Greg's other restaurants.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Ariel Fox has had an eclectic life in the kitchen, from a California childhood to an East Coast career; from the Nordic-in-New York Acme restaurant to setting the menus for Del Frisco's and Dos Caminos; and from a championship run on TV's Hell's Kitchen to authorship of her first cookbook Spice Kitchen: Healthy Latin and Caribbean Cuisine. In this episode, Ariel sits down with Andrew to discuss her unique path and current endeavors.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Sean Feeney, of Grovehouse Hospitality, discusses exploring and succeeding with new revenue streams online, specifically the MP (MisiPasta) product line. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

It’s our sincere honor to welcome Jacques Pepin back for his third appearance on the pod. Last Friday, Andrew ventured north to Connecticut to Jacques’ home, where they discussed the genesis of Jacques’ latest book, Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird, just published this week. The book is a charming and compelling mingling of biographical essays, recipes, and Jacques’ original artwork, all of which provided wonderful stepping off points for myriad topics of conversation.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, friend of the pod chef Erick Williams of Chicago's Virtue and the recently launched Daisy's Po-Boy and Tavern shares what he's learned about customizing websites to reflect the distinct characters of the restaurants they represent. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!