Two pro-cooking insiders (a chef and a writer) analyze the week’s biggest industry news and engage in shop talk with a wide variety of guests, ranging from A-list chefs to line cooks, culinary students, writers, and icons. With guests booked just days before each episode, THE FRONT BURNER WITH JIMMY AND ANDREW will help listeners make sense of goings-on in the cooking trade by allowing them to hear directly from newsmakers and experts live and in their own voices. Think of it as Meet the Press, for chefs.
Episode 37: All She Wrote
In The Front Burner's last episode (details and future plans at episode's end), we talk with Boston chef Barbara Lynch about her no-holds-barred memoir OUT OF LINE: A LIFE OF PLAYING WITH FIRE, which is about as revealing a book--by a chef or anybody--as you'll ever read. Then we welcome Chef Brock Johnson of Seattle's legendary Dahlia Lounge for a catch-up on the Pacific Northwest in general and Chef Tom Douglas' empire in particular.
Episode 36: THE LAST MAGNIFICENT: A FRONT BURNER SPECIAL REPORT
Three of the biggest names in chef-land join us to discuss the new documentary JEREMIAH TOWER: THE LAST MAGNIFICENT, which opens in New York and Los Angeles this Friday, April 21. Executive producer Anthony Bourdain, director Lydia Tenaglia, and legendary chef Jeremiah Tower. Over a far-reaching hour we discuss the film, Jeremiah’s landmark achievements at Chez Panisse and Stars, the politics of the food business, and how the movie came together. What else need we say? Enjoy this one … we did!
Episode 35: The Human Touch
Front Burner regular Amanda Cohen, chef-owner of New York City's Dirt Candy, joins us to discuss a variety of subjects: the relationship between chefs and critics (from the New York Times to the civilian critics of Yelp and other open formats), the case for no-tipping, and the pleasures of her restaurant's Monday night Canadian Beer Hall, which is wrapping up its first season next week.
Episode 34: Peace, Love, and Understanding
Customers expect more from restaurants than ever before, but is what they want reasonable, or even realistic? In a business that draws people pleasers, why can't chef-owners always give the people what they want? This week Jimmy and Andrew bat around both sides of hot-button topics including reservations, food allergies, pricing, tipping, and others that have created an unfortunate gap between restaurants and the people they serve.
Episode 33: Au Revoir, Annisa
After 17 years in business, Chef Anita Lo will be shuttering her beloved Greenwich Villiage, NY, restaurant this spring. Anita and her Chef de Cuisine Mary Attea join us to discuss the decision to close, the vicissitudes of the modern restaurant business, and what's next for both of them.
Episode 32: Paths of Glory
There are more ways than ever to be a chef today, something that's become a bit of a sub-theme this season on The Front Burner. This week, we talk to Brian Bistrong about the myriad opportunities available to chefs in 2017, something he knows intimately, having been chef de cuisine to David Bouley, owner of his own restaurant (Braeburn), chef of Wolfgang Puck's Test Kitchen, and now Corporate Executive Chef for Dean & DeLuca. Brian discusses all of these roles and as a bonus, was once executive chef of Jimmy's own restaurant The Harrison, so we tackle the unique give and take of that relationship as well.
Another great offering from the Heritage Radio Network. It may be a little insider-y, but they invite distingueshed, thoughtful guests to engage in-depth discussions about the food and restaurant business.
Relevant and Entertaining
This is a great listen, whether you’re in the restaurant industry or not. The topics are relevant to current events while the guests are relatable and engaging. Loved listening to Amanda Cohen on episode 1! Other guests have included Sam Sifton, Kat Kinsman, and Drew Nieporent. Definitely worth a listen, check it!
Great new podcast!
Greatly enjoy the way this show approaches its topics — very smart and engaging! The topics themselves are thoughtful, specific, and current; and the discussions that follow seem to really delve in and drive at the heart of the topics. Excellent guests, the people you want to hear from. The proximity adds real value.