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المحتوى المقدم من Table 12 Productions, Inc. and Andrew Friedman. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Table 12 Productions, Inc. and Andrew Friedman أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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Andrew Talks to Chefs
وسم كل الحلقات كغير/(كـ)مشغلة
Manage series 1569833
المحتوى المقدم من Table 12 Productions, Inc. and Andrew Friedman. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Table 12 Productions, Inc. and Andrew Friedman أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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.
…
continue reading
351 حلقات
وسم كل الحلقات كغير/(كـ)مشغلة
Manage series 1569833
المحتوى المقدم من Table 12 Productions, Inc. and Andrew Friedman. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Table 12 Productions, Inc. and Andrew Friedman أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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.
…
continue reading
351 حلقات
كل الحلقات
×A
Andrew Talks to Chefs
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1 Rasika Venkatesa (Mythily) on Progressive South Indian Cuisine, Finding the Right Kitchens, and Plotting Her First Brick-and-Mortar Restaurant 1:31:40
1:31:40
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At just 27 years of age, Rasika Venkatesa has already put herself in position to plan her first restaurant. Currently serving a tasting menu in her residency at Fulgrances Laundromat in Greenpoint, Brooklyn, (though March 1, 2025) , Rasika attended hotel management school in India, worked her way up from commis to chef de partie at The French Laundry, and attained the position of chef de cuisine at Mourad in San Francisco. (As if that weren't enough, she also recently competed on Top Chef .) After relocating to New York City in 2024, Rasika is currently planning a brick-and-mortar incarnation of her pop-up Mythily (named for her grandmother and North Star). The restaurant, like the pop-up, will offer a personal and progressive take on Southern Indian cuisine (specifically the food of Tamil Nadu), and Rasika is refining dishes and menus in her current residency. Rasika discusses all of this and more in this deeply personal and open conversation. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . 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!…
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Andrew Talks to Chefs
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1 LIVE! from the S.Pellegrino Young Chef Academy Forum in NYC, featuring Valerie Chang, Curtis Duffy, Aisha Ibrahim, Ayesha Nurdjaja, and Junghyun Park 56:46
56:46
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Recorded LIVE before an audience at the S.Pellegrino Young Chef Academy competition US regional finals in New York City. Five influential American chefs (the competition's jurors), Valerie Chang , Curtis Duffy , Aisha Ibrahim , Ayesha Nurdjaja , and Junghyun Park discuss how to shape the future of the industry, in a conversation divided into three parts: Identity, Working Environment, and Teamwork. (S.Pellegrino is a longtime promotional partner of Andrew Talks to Chefs .) Read about and watch the trailer for "Afuera Hay Más ," the documentary about S.Pellegrino Young Chef Academy Competition winner Nelson Freitas as he is guided by visionary mentor Virgilio Martínez in Peru. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . 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!…
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Andrew Talks to Chefs
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1 Tomer Blechman (Miss Ada, Theodora, Thea Bakery - Brooklyn) on the Healing Power of Food & Hospitality and Why He Doesn't Look Too Far Ahead 1:09:37
1:09:37
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Tomer Blechman's life has taken him from his native Israel to Los Angeles, the Far East, and finally to New York City. He also naturally progressed from a life of healing to cooking and hospitality, which are for him intertwined. This path has led him to founding three successful Brooklyn ventures: Miss Ada , Theodora , and Thea Bakery . In this deeply personal conversation, Tomer sits down with Andrew to discuss his training, pulling together his first restaurant, and how he stays grounded through it all. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Jenner Tomaska and Katrina Bravo (Esmé, Chicago) – Part 2, in which our heroes work and learn at MK and Next in Chicago, and decide to launch a restaurant (Esmé) together 42:18
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In this this second installment of our conversation with Jenner Tomaska and Katrina Bravo, the couple behind Chicago's Esmé , the pair discuss their time at MK and Next in Chicago, the process of concepting Esmé, and their working relationship.. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Jenner Tomaska and Katrina Bravo (Esmé, Chicago) - Part 1, in which our heroes discover the pleasures of food and cooking and find their way to Chicago 49:36
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Two guests demand two episodes! In this first installment, Jenner Tomaska and Katrina Bravo, the couple behind Chicago's Esmé , talk about their childhoods in, respectively, Illinois and Florida, and the relationship with food and cooking that led Jenner to become a chef and Katrina to become a creative director. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Adam Leonti (Cucina Alba, NYC) on Taking a Historical View of Food, Protecting Yourself in Business, and How His Restaurant Reflects His Life 1:13:04
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Adam Leonti discusses his New England upbringing, time cooking in Philly and living overseas, and the series of New York City projects that have led to his current success at Cucina Alba in NYC's Chelsea neighborhood. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Paul Bertolli (Fra'Mani Handcrafted Foods) on Thinking Musically in the Kitchen, Discovering Italy, and Multi-Faceted Careers 1:01:13
1:01:13
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While he was in NYC for the Fancy Food Show in June, Chef Paul Bertolli made time to sit down with Andrew to discuss his varied and textured culinary career, which has included time as chef of Chez Panisse and then Oliveto, authoring or co-authoring books such as Chez Panisse Cooking and Cooking By Hand , and founding the salumi and charcuterie company Fra'Mani Handcrafted Foods . Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
A
Andrew Talks to Chefs
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1 Jeremy Salamon (Agi's Counter, Brooklyn) on Hungarian Food, Making it in NYC, and his First Cookbook (Second Generation) 1:10:51
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It's been a busy year for Jeremy Salamon. The chef and owner of Brooklyn's Agi's Counter came out with his first cookbook, Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table , and is readying his next restaurant, Pitt's , for its imminent launch. Earlier this fall, Andrew dropped into Agi's Counter and chatted with Jeremy about his young life and career so far, which has included stints at Prune, Buvette, Via Carota, and Locanda Verde, and time exploring Hungarian food in its native country. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Nick Tamburo (Smithereens, NYC) on Band-Kitchen Parallels, European vs. US Training, and the Quantum Leap from Chef to Chef-Owner 59:00
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Following a college-age shift from music to cooking, Nick Tamburo trained in some notable kitchens in the US and Europe, and served in chef positions within the Momofuku group and Claud. In late August, he launched his first restaurant of his own, Smithereens , in downtown Manhattan. The restaurant serves Nick's take on coastal New England cuisine and we're delighted to have him on the pod for the first time to talk about all of that and more. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. * episode photo by Phoebe Ng 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!…
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Andrew Talks to Chefs
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1 Lisa Dahl (Dahl Restaurant Group; Sedona, Arizona) on Restaurant Sanctuaries, Live-Fire Cooking, and Growing as a Chef and Restaurateur 1:16:37
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While in New York City this September, Lisa Dahl--the prolific Sedona, Arizona chef and restaurateur --made time to visit with Andrew for a very personal conversation about her unique life and career path. Lisa wasn't always bound for the pro kitchen. She harbored dreams of singing, and worked for a time in fashion. But once she found her way to Sedona (which she describes as her sanctuary) and her calling as a cook, her ascent has been steady, and still continues today. This conversation begins steeped in personal history and transitions into a very detailed exploration of cooking, restaurant concepts, and much more. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. photo by Scott Yates 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!…
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Andrew Talks to Chefs
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1 Farmer Lee Jones (The Chef's Garden; Milan, Ohio) on Soil Health, Vegetables as Preventative Medicine, and Building Longterm Relationships 45:48
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This fall, at the Roots Conference held at The Chef's Garden 's Culinary Vegetable Institute in Milan, Ohio, Farmer Lee Jones (he of the signature denim overalls and red bowtie) sat down with Andrew to discuss a few key issues covered at the conference--regenerative farming, vegetables as preventative medicine, and the future of the industry. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Tyler Akin (Bastia, Philly) on the Role of Perfectionism, Gamifying Technique, and Getting Ready for His Close Up 1:14:37
1:14:37
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قوائم
إعجاب
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Chef Tyler Akin has a bona fide hit on his hand with Philly's newish Bastia restaurant, where he presents his spin on Mediterranean cuisine. Back in the spring, before the restaurant launched, Tyler sat down with Andrew for a conversation about his career so far, and about the restaurant as it was being developed. Along the way, they get into the nexus of athletics and cooking, perfectionism, and plotting the steps of a culinary career. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Jon Templin (Butternut Sustainable Farm; Sturgis, Michigan) on Chef-Farmer Relationships & How to Get the Most from Them 49:47
49:47
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قوائم
إعجاب
احب49:47
While visiting New York City recently, Jon Templin, of Butternut Sustainable Farm , sat down with Andrew to discuss the importance of chef-farmer relationships, why they're worth nurturing, and how both parties can get the most out of them. (Jon is one of the farmers profiled in Andrew's most recent book, The Dish , which is how they know each other.) Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
A
Andrew Talks to Chefs
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1 Alexander Smalls (author, The Contemporary African Kitchen) on His Creative Life, Loving New York City, and His Thoughtful New Book 1:27:41
1:27:41
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Chef, author, and legendary raconteur Alexander Smalls makes his long-delayed debut on the pod. The occasion of the interview is his newest book The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa . With that as a starting point, during a visit at Alexander’s home in Harlem, Alexander shares the story of his young life in the American South, his years as an opera singer, and his metamorphosis into a chef, culinary anthropologist, and author. Do yourself a favor and check out this lively conversation, and be sure to pick up Alexander’s book. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
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Andrew Talks to Chefs
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1 Nok Suntaranon (author, Kalaya's Southern Thai Kitchen) on the Momentous Occasion of a First Book, and Leaving a Culinary Legacy 49:45
49:45
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إعجاب
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One of our favorite guests, and one of Andrew's favorite people in the industry, the singular Nok Suntaranon, proprietor and chef of Philly's excellent Kalaya restaurant , returns to the pod to discuss her new cookbook, Kalaya's Southern Thai Kitchen . Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez , the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters . This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish , Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover . Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. 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!…
مرحبًا بك في مشغل أف ام!
يقوم برنامج مشغل أف أم بمسح الويب للحصول على بودكاست عالية الجودة لتستمتع بها الآن. إنه أفضل تطبيق بودكاست ويعمل على أجهزة اندرويد والأيفون والويب. قم بالتسجيل لمزامنة الاشتراكات عبر الأجهزة.