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 153: Beverly Kim (Chicago, Illinois); Forecasting Restaurant Design post COVID with Glen Coben
Chicago chef Beverly Kim discusses her life, career, the challenges of being a female, Korean-American chef, and the restaurant reset. Designer Glen Coben forecasts what restaurants might look like post COVID.
Episode 152: Jesse Cool (Flea Street Cafe; Menlo Park, CA); Post-Pandemic Jobs Market Round Table with Brad Metzger Restaurant Solutions
Bay Area legend & organic food pioneer Jesse Cool discusses her life & career. A trio from Brad Metzger Restaurant Solutions describes the emerging post-pandemic hospitality job market.
Episode 151: Rick Bayless Reflects on Our COVID Year
Chicago's Rick Bayless expands on his recent Medium piece about the ups and downs of the year we've all endured.
Episode 150: Wylie Dufresne; Mashama Bailey & John O. Morisano; Opening During COVID roundtable
Wylie Dufresne shares an update on his life and career; Mashama Bailey & John O. Morisano discuss their new book; a trio of chefs & owners who opened during the pandemic trade learnings & advice.
Episode 149: Helene Henderson (Malibu Farm), Emma Bengtsson (Aquavit)
Helene Henderson describes the evolution of her restaurant collection Malibu Farm & Emma Bengtsson shares the emotions she experienced on achieving her US citizenship on January 6, 2021.
Episode 148: Terrance Brennan, Vinay Gupta, Maile Carpenter
A feature interview with legendary NYC chef Terrance Brennan (formerly of Picholine & Artisanal) plus Food Network Magazine's Maile Carpenter on food & beverage trends to watch for in 2021, and Vinay Gupta on the Summerlong Supper Club.
Customer ReviewsSee All
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!
No. Just no.
Aural torture. Competing egos. If it were 15 minutes I would consider listening. Can’t commit to listen to this garbage for 2 hours.
Simply the best
Andrew’s interviews are in depth, honest, deep dive conversations with chefs. The respect and curiosity he has for chefs, restaurants and the restaurant/hospitality industry shows. I’ve listened to every episode, some multiple times, and I love supporting Andrew on Patreon. If you’re not listening to thus podcast you are truly missing out. Can’t recommend it highly enough