Andrew Talks to Chefs
Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
Najnovejša epizoda
Kyle Knall (Birch - Milwaukee) on Mentorship, Chef-Farmer Synergies, and his Upcoming Cassis Restaurant (06.11.2025)
Prejšnje epizode
- Joshua Pinsky (Claud & Penny, NYC) on Influences, Concepting Restaurants, & Defining One's Culinary Style
- Chris Shepherd (Southern Smoke Foundation) on Finding the Kitchen, Cooking Instinctually, and Answering the Call
- When It's Time to Say Goodbye to the Industry: A Special Conversation with Chef Andrew Turner, Proprietor of Valley Wine Merchants (Newberg, OR)
- Adam McFarland & Tom Rogers LIVE! at their Hit Chicago Restaurant John's Food & Wine (Recorded Before an Industry Audience During the 2025 James Beard Foundation Awards Weekend)
- Maria Rodriguez (Head Bartender, Cantina Rosa--Chicago) on Mixologists versus Bartenders, What Makes a Great Drink, & Military-Restaurant Industry Parallels
- Jackie Carnesi (Kellogg's Diner--Brooklyn) on Learning to Love New York, Preserving Landmark Restaurants, and the Push-Pull of Fine Dining
- Yara Herrera (Hellbender restaurant--Queens, NY) on Standing Out, Fitting in, and Honing Your Culinary Voice
- Douglas Keane (Chef-Owner, Cyrus; Author, Culinary Leverage) on Kitchen Culture, the Cost of Ego, and the Pace of Change
- Anne McBride (Vice President of Impact, James Beard Foundation) Discusses the Foundation's 2025 Independent Restaurant Industry Report
- John Birdsall (author, What Is Queer Food? How We Served a Revolution) on Community, Culture, and Quiche
- Nidal Barake (One of Each podcast) on Infiltrating the Chef World, Global Travel, and Adapting to the Moment
- Ari Miller (Philadelphia) on Shifting from Journalism to Cooking, Breakout Dishes, and the Meaning of "Relationship Cuisine"
- David Nayfeld (Che Fico, et. al. -- Northern California) on His First Cookbook, Dad, What's for Dinner?
- Besha Rodell (author, Hunger Like a Thirst) on Restaurant Criticism, Nomadic Living, and Writing Her First Memoir
- EXCLUSIVE! RETURN OF THE LA CHEF CONFERENCE: A Special Announcement by Conference Founder Brad Metzger & Host Chef Neal Fraser
- Emily Yuen (Lingo restaurant, Brooklyn) on Moving on from French Cuisine, Finding Her Culinary Voice, and Why She Never Says Never
- Calvin Eng (Bonnie's restaurant, Brooklyn, & author of Salt Sugar MSG) on the Value of Unconventional Training, Generations of Cantonese-American Food, and Whether There's Such a Thing as NYC Cuisine
- Inside the Chefs ❤️ LA Benefit! (featuring Nyesha Arrington, Ellen Marie Bennett, Billy Harris, Sherry Yard, and others)
- Remembering André Soltner (previously unaired 2016 interview)
- Laurie Woolever (author, Care and Feeding) on Life Lessons, Navigating Memoirs, and Reckoning with Bad Men
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