Andrew Talks to Chefs Special Report #18: John Winterman on Using the Right Glassware During a Pandemic
John Winterman came of age in restaurants ranging from Charlie Trotter's in Chicago to Gary Danko in San Francisco, to a near-decade as a front-of-house maestro in Daniel Boulud's empire. After successfully launching and shepherding his Bâtard through its first five years in Tribeca, John was close to launching his independent New York Brasserie Francie in Brooklyn, with chef-partner Chris Cipollone (formerly of Piora in lower Manhattan), when the shutdown went into place.
On this episode, John discusses how the current situation has and hasn't impacted his and Chris' plans, his uniquely positive outlook, and how they're using the yet-to-open restaurant to fundraise for the industry.
Our thanks to S.Pellegrino for making these special reports possible.
LINKS
Andrew Talks to Chefs official site
Chefs, Drugs, and Rock & Roll (Andrew's latest book)
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.
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