Andrew Talks to Chefs

Andrew Friedman
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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.

  1. Josh Sharkey (founder of meez & former NYC chef-owner)

    3日前

    Josh Sharkey (founder of meez & former NYC chef-owner)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Before founding meez, the recipe operating system for hospitality professionals, Josh Sharkey was a NYC chef who came up in the legendary kitchens of such OGs as Rick Moonen, and the late David Bouley, Floyd Cardoz (Tabla), and Gray Kunz (Lespinasse). He also owned and operated Bark, a multi-unit artisanal hot dog concept in Manhattan and Brooklyn. In this conversation, Josh--also an old friend of Andrew's--discusses his culinary evolution and gradual and successful shift to entrepreneurism.  Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer/editor/mixer: Andrew Friedman Producer: Roderick Alleyne Videographer: Victor Michael Thelian 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!

    1 小時 15 分鐘
  2. Jordan Frosolone (Borgo restaurant -- NYC)

    3月17日

    Jordan Frosolone (Borgo restaurant -- NYC)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Jordan Frosolone, who's turning out some of Andrew's favorite food in NYC at the moment at Borgo restaurant, joins us in this episode. Jordan recounts his midwestern upbringing, time in Italy, and formative jobs with chefs and restaurant groups including the late David Bouley, the Momofuku group, and Marco Canora's Hearth restaurant. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer/editor/mixer: Andrew Friedman Producer: Roderick Alleyne Videographer: Edison Koo   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!

    1 小時 10 分鐘
  3. Tom Colicchio Returns! (to talk about 25 years of Craft & other hot topics)

    3月11日

    Tom Colicchio Returns! (to talk about 25 years of Craft & other hot topics)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] As the original Craft restaurant turns 25, Tom Colicchio sits down with Andrew to discuss the restaurant's recent menu-format change, Craft's influence on dining in the US, and a few hot topics, such as industry staging culture, the growing Noma scandal, and the problem with awards. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer/editor/mixer: Roderick Alleyne Videographer: Edison Koo LISTEN (audio only) to our live show from 2019 in which Tom tells the Craft origin story. Here's the article Tom and Andrew talk about, about how food media's focus on restaurants conditions customers to do the same. 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!

    1 小時 10 分鐘
  4. Armond Joseph (Léon 1909 - Shelter Island, NY)

    3月3日

    Armond Joseph (Léon 1909 - Shelter Island, NY)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Armond Joseph has been with the live-fire restaurant Léon 1909 since it opened on Shelter Island, NY, about four years ago,  first as sous chef and now as chef. Drawing from area purveyors and farms--including the restaurant's own--Armond employs fire as his muse in his never-ending search for what "Shelter Island tastes like." This fascinating conversation, recorded from before the open kitchen at Léon 1909, takes on deeper and deeper meaning as it reaches its coda, with a tour of the restaurant's 15-foot hearth. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne 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!

    1 小時 10 分鐘
  5. Alexia Duchêne (Le Chêne, NYC)

    2月24日

    Alexia Duchêne (Le Chêne, NYC)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Alexia Duchêne's West Village (NYC) restaurant Le Chêne opened about eight months ago, and has already found its rhythm as a home for Alexia's personalized yet unmistakably French cuisine. In this conversation, the still-young chef--who cooked in Paris and London before moving to the US--shares the familial and professional influences that helped unleash her culinary style; what her Top Chef experience was like; and some principles of hospitality that every aspiring chef and/or restaurateur should hear. She also discusses her love of New York City, and the journey that led her to open Le Chêne. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne Videographer/editor/mixer: Victor Michael Thelian 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!

    1 小時 14 分鐘
  6. Oscar Lorenzzi (Nuyores-New York, NY)

    2月17日

    Oscar Lorenzzi (Nuyores-New York, NY)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Oscar Lorenzzi’s career has taking him from 5 Napkin Burgers to fine dining. In today’s episode, Oscar tells Andrew about his childhood in Lima, Peru, and the familial and cultural influences that sparked his interest in food, as well as the NYC gigs that led to his current restaurant, Nuyores. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.  And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne Videographer/editor/mixer: Victor Michael Thelian 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!

    1 小時 13 分鐘
  7. Wylie Dufresne (Stretch Pizza, NYC)

    2月10日

    Wylie Dufresne (Stretch Pizza, NYC)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] We're thrilled to welcome Wylie Dufresne back to the pod. In this conversation, the accomplished New York City-based chef takes us through the evolution of his focus on pizza, which grew from a pandemic-era fascination to the foundation of his Stretch Pizza restaurants.He and Andrew also kick around thoughts on mentorship, constant learning, the lure of restaurants, and other subjects. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.  And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne Videographer/editor/mixer: Victor Michael Thelian 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!

    1 小時 12 分鐘
  8. Mavis-Jay Sanders (Chef & Activist)

    2月3日

    Mavis-Jay Sanders (Chef & Activist)

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube Or you can just keep on listening in all the same places you usually do.**] Today’s guest is Mavis-Jay Sanders. Mavis-Jay is a chef and activist who works to uplift disadvantaged and underrepresented communities, and cares deeply about social justice. In their conversation, Mavis-Jay tells Andrew about her nomadic childhood, which took her everywhere from the American South and Southwest, to Alaska and Italy, and about the events that spun her culinary career towards its current focus. She also discusses the Community Kitchen project for which she served as chef in fall 2025. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.  And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne Videographer/editor/mixer: Victor Michael Thelian 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!

    1 小時 15 分鐘
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關於

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.

資料

  • 創作者
    Andrew Friedman
  • 活躍年份
    2017年 - 2026年
  • 單集
    392
  • 分級
    兒童適宜
  • 版權
    © 2017 - 2026 Table 12 Productions, Inc.
  • 節目網站
    Andrew Talks to Chefs

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