257 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 • 256 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 210: Daniel Garwood (S.Pellegrino Young Chef Academy Competition regional winner, United States, and sous chef at Atomix)

    Episode 210: Daniel Garwood (S.Pellegrino Young Chef Academy Competition regional winner, United States, and sous chef at Atomix)

    Daniel Garwood, a sous chef at NYC's Atomix and winner of the regional (US) S.Pellegrino Young Chef Academy Competition, discusses his young, global career.

    • 1 hr 10 min
    Episode 209: Emmanuel Laroche (author, Conversations Behind the Kitchen Door)

    Episode 209: Emmanuel Laroche (author, Conversations Behind the Kitchen Door)

    Emmanuel Laroche discusses his wonderful new book Conversations Behind the Kitchen Door: 50 American Chefs Chart Today's Food Culture.

    • 1 hr 12 min
    Episode 208: Shannon Smith (culinary world traveler, educator, & philanthropist)

    Episode 208: Shannon Smith (culinary world traveler, educator, & philanthropist)

    Culinary world traveler, educator, and philanthropist Shannon Smith discusses her singular life & work.

    • 1 hr 31 min
    Episode 207: Charlie Mitchell (Clover Hill restaurant--Brooklyn, NY)

    Episode 207: Charlie Mitchell (Clover Hill restaurant--Brooklyn, NY)

    Charlie Mitchell, chef of Clover Hill restaurant in Brooklyn Heights, NY, discusses his young life and career to date, and the story behind his restaurant, which recently received its first Michelin star.

    • 1 hr 13 min
    Episode 206: Gavin Kaysen (chef, and author of At Home)

    Episode 206: Gavin Kaysen (chef, and author of At Home)

    Chef Gavin Kaysen discusses his new book At Home, and some key moments and people from his career to date.

    • 1 hr 22 min
    Episode 205: Bryce Shuman (Sweetbriar, NYC)

    Episode 205: Bryce Shuman (Sweetbriar, NYC)

    Chef Bryce Shuman discusses his NYC live fire restaurant Sweetbriar and his path to the pro kitchen.

    • 1 hr 30 min

Customer Reviews

4.8 out of 5
256 Ratings

256 Ratings

hungryglomad ,

One of my favorite food podcasts

I have listened to every episode and eagerly await each new one every week. Andrew has an engaging interview style that gets his subjects to open up. One of the most important things I have learned from this podcast is that fundamentally, chefs and other people in the hospitality industry are just ordinary human beings with a passion, and they are not so different from the rest of us.

brent@oldcuss ,

Helping me fight imposter syndrome

I found your show 4 months after opening my own plant based

restaurant in Salt Lake City. I have struggled to feel like a chef and have felt like an imposter each time I am referred to as one. Through listening to this show I have found the struggles of the first few years are not rare and that it is hard starting for nearly everyone. I feel more confident in my role with each episode I listen to. I started on episode one and am listening to them in order.

Thank you for your show and all that it does for the food industry

Cheers

Brent from Salt Lake City Utah

taddsoffice ,

Thank you!

Roy Choi!! He is so right about our Government!!
We must protect this man at all costs!!

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