Andrew Talks to Chefs
A podcast by Andrew Friedman
Categories:
333 Episodes
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Episode 127: Black Food Professionals, Part 2, Guest Hosted and Curated by Scott Alves Barton
Published: 9/17/2020 -
Episode 126: Black Food Professionals, Part 1 - Guest Hosted & Curated by Scott Alves Barton
Published: 9/16/2020 -
Episode 125: James Wayman (Oyster Club; Grass & Bone; and Engine Room; Mystic, CT)
Published: 9/10/2020 -
Episode 124: Kelly Fields (author, The Good Book of Southern Baking)
Published: 9/9/2020 -
Episode 123: Mark Ladner (Moby's, East Hampton, NY)
Published: 9/8/2020 -
Episode 122: A Talk About "The Talk" with Chef Erick Williams & his father Ricardo Isom
Published: 8/29/2020 -
Episode 121: Kevin Sintumuang on Esquire Magazine's America's Best Bars 2020 List
Published: 8/18/2020 -
Episode 120: Bill Buford (Author, Dirt)
Published: 7/30/2020 -
Episode 119: Alicia Kennedy & Chandra Ram on Recipe Credit & Media-Created Monsters
Published: 7/27/2020 -
Episode 118: Shelter en Place Theater presents PULP FICTION (w/ guest critics Allison & Matt Robicelli)
Published: 7/24/2020 -
Episode 117: Chef Edward Lee & Lindsey Ofcacek (founders, The LEE Initiative)
Published: 7/15/2020 -
Episode 116: Russell Jackson (Reverence restaurant; Harlem, NY)
Published: 7/7/2020 -
Episode 115: Douglass Williams (Mida Restaurant; Boston, MA)
Published: 6/23/2020 -
SPECIAL REPORT #45: Daniel Boulud on Where We Go From Here
Published: 5/29/2020 -
SPECIAL REPORT #44: Fine Dining Lovers' Ryan King on Crunching the Numbers
Published: 5/29/2020 -
SPECIAL REPORT #43: Joel Drucker on Missing Tennis, Food & Travel
Published: 5/26/2020 -
SPECIAL REPORT #42: "Shelter en Place" Theater presents "Little Italy" starring Hayden Christensen & Emma Roberts
Published: 5/22/2020 -
SPECIAL REPORT #41: Rob Petrone on Hot Takes on a Plate
Published: 5/21/2020 -
SPECIAL REPORT #40: Lynn Buono & Skip Schwarzman on Catering during COVID
Published: 5/20/2020 -
SPECIAL REPORT #39: Jesse Cool on Having a Heart
Published: 5/19/2020
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.