355 Epizód

  1. Clarice Lam (author, Breaking Bao) on Parisian Epiphanies, Training Days, and Her New Book

    Közzétéve: 2024. 12. 03.

  2. Edgar Rico (Nixta Taqueria, Austin) on Questing for Knowledge, Tacos, and the Allure of Austin (from Hot Luck 2024!)

    Közzétéve: 2024. 12. 03.

  3. Michael Mina (The Mina Group) on his Egyptian Heritage, the Spirit of 90s NYC, and Growing a Restaurant Group

    Közzétéve: 2024. 11. 11.

  4. Dan Richer (Razza Pizza Artigianale; Jersey City, NJ) on Craft, Obsession, and Live-Fire Cooking (part of our Chefs on Fire series)

    Közzétéve: 2024. 10. 07.

  5. Ashley Christensen (Raleigh, NC) on How She Started Cooking and Where Restaurant Concepts Come From

    Közzétéve: 2024. 10. 01.

  6. Stephanie Izard (Girl and the Goat & others, Chicago and Los Angeles) on Eclecticism, Career Decisions, and Live-Fire Cooking (part of our Chefs on Fire series)

    Közzétéve: 2024. 08. 23.

  7. Chicago's Mindy Segal (Mindy's Bakery) on Collaboration, Cannabis, and a Life without Recipes

    Közzétéve: 2024. 08. 19.

  8. Gustavo Arellano (LA Times columnist) on the Ethics of Restaurant Criticism, the Joys of Being a Columnist, and Whether Any Subjects Should be Taboo

    Közzétéve: 2024. 08. 08.

  9. Arielle Johnson (food scientist & author, Flavorama) on Why Foods Taste the Way They Do

    Közzétéve: 2024. 08. 06.

  10. Adair Canacasco (Roister, Chicago) on Nostalgia, his Mexican Roots, and Live-Fire Cooking (part of our Chefs on Fire series)

    Közzétéve: 2024. 07. 23.

  11. Sean Brock (Joyland, Audrey & june, Nashville) on Finding His Culinary Voice in Appalachian Food

    Közzétéve: 2024. 07. 09.

  12. Announcing ... The meez Network! A New Hospitality Industry Content Hub co-founded by Andrew and meez founder/ceo Josh Sharkey

    Közzétéve: 2024. 07. 01.

  13. Ruth Reichl (author, The Paris Novel) on Pleasure, Travel, and Discovering the Joy of Writing

    Közzétéve: 2024. 06. 24.

  14. Lyndsay C. Green (Restaurant & Dining Critic, Detroit Free Press) on Becoming a Critic, Detroit's Food Scene, & the Role of Race in Criticism

    Közzétéve: 2024. 06. 11.

  15. LIVE! FROM HOT LUCK: Paola Velez (Dōekï Dōekï; Bakers Against Racism) Just Wants to Bake the World a Better Place

    Közzétéve: 2024. 05. 30.

  16. Sal Lamboglia (Cafe Spaghetti, Swoony's) on the Long Road Back to Brooklyn

    Közzétéve: 2024. 05. 29.

  17. Chad Williams (Friday Saturday Sunday restaurant; Philly, PA) on Finding the Magic & Poetry in Food & Cooking

    Közzétéve: 2024. 05. 25.

  18. Author Robert Simonson on His Book "The Encyclopedia of Cocktails" (an ATTC Special Conversation)

    Közzétéve: 2024. 05. 17.

  19. The Rent is Too Damn High and Other Industry Issues, with Marc Forgione (An Andrew Talks to Chefs Special Conversation)

    Közzétéve: 2024. 05. 14.

  20. Deuki Hong and Matt Rodbard (authors, Koreaworld: A Cookbook) on This Exciting Time in Korean Food

    Közzétéve: 2024. 05. 07.

2 / 18

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.

Visit the podcast's native language site