226 episodes

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.

Andrew Talks to Chefs Andrew Friedman

    • Arts
    • 4.8 • 245 Ratings

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.

    Episode 179: Timothée Prangé (Little Red Door, Paris)

    Episode 179: Timothée Prangé (Little Red Door, Paris)

    The proprietor of the hottest cocktail bar in Paris recounts his journey from aspiring chef to celebrated bartender.

    • 43 min
    Episode 178: Hanna Raskin (The Food Section)

    Episode 178: Hanna Raskin (The Food Section)

    Charleston-based journalist Hanna Raskin discusses her new Substack "The Food Section," which reports on food-related issues across the American South.

    • 33 min
    Episode 177: Laurie Woolever (author, BOURDAIN: The Definitive Oral Biography)

    Episode 177: Laurie Woolever (author, BOURDAIN: The Definitive Oral Biography)

    Author Laurie Woolever discusses her new book BOURDAIN: The Definitive Oral Biography, and the life and legacy of Anthony Bourdain.

    • 46 min
    Episode 176: Shelter en Place Movie Review: Pig, with guest critics Allison & Matt Robicelli

    Episode 176: Shelter en Place Movie Review: Pig, with guest critics Allison & Matt Robicelli

    Our favorite movie-lovers, Allison and Matt Robicelli, join Andrew for a spoiler-filled discussion of the Nicolas Cage movie Pig.

    • 55 min
    Episode 175: Zach Engel (Galit--Chicago, IL); Scott Varricchio (Citrus Grillhouse--Vero Beach, FL) on enduring COVID

    Episode 175: Zach Engel (Galit--Chicago, IL); Scott Varricchio (Citrus Grillhouse--Vero Beach, FL) on enduring COVID

    Zach Engel discusses his road to Chicago's Galit restaurant. Scott Varricchio of Vero Beach's Citrus Grillhouse recounts his recent brush with COVID.

    • 1 hr 36 min
    Episode 174: Rich Melman, R.J. Melman, and Jerrod Melman (Lettuce Entertain You); Vicki Freeman (The Bowery Group, NYC) on Operating and Opening Restaurants Right Now

    Episode 174: Rich Melman, R.J. Melman, and Jerrod Melman (Lettuce Entertain You); Vicki Freeman (The Bowery Group, NYC) on Operating and Opening Restaurants Right Now

    To commemorate the 50th Anniversary year of Lettuce Entertain You, founder Rich Melman, company president R.J. Melman, and executive partner Jerrod Melman, open up about many aspects of the company, and their lives. NYC owner-operator Vicki Freeman (The Bowery Group) talks opening and operating restaurants at this delicate moment in time.

    • 1 hr 53 min

Customer Reviews

4.8 out of 5
245 Ratings

245 Ratings

Mrs Kadlecik ,

Entertaining and Informative

I started listening to this podcast after seeing Andrew as a judge on Beat Bobby Flay. I love that most Chefs interviewed are in NY. It's interesting to hear the different roads Chefs have traveled to get to where they are. Inspirational!

Chef Joe Kim ,

Entertaining and inspiring

I started listening to this podcast because I read Mr. Friedman‘s book chef drugs and rock ‘n’ roll and have enjoyed it immensely. I am a professional chef I have been listening to it while I am prepping, while I am driving just can’t get enough. Anyone interested in a Restaurants chefs the industry there is an episode that you will find entertaining and inspiring

Charlie in Knox ,

Inspiring

Andrew, I’ve been listening to your pod cast since fall of 2019. I’m a career changer and recently graduated from culinary school. Listening to your show has been very eye opening and inspiring. As an aspiring chef, listening to your show and hearing other chefs talk about their struggles and successes have really gotten me through some dark times. Thank you for what you do and keep up the great work!

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