Snipd home pageGet the app
public
At a Distance chevron_right

Andrew Carmellini on the Future of Restaurants in America

Mar 21, 2022
41:39
forum Ask episode
view_agenda Chapters
auto_awesome Transcript
info_circle Episode notes
1
Introduction
00:00 • 2min
chevron_right
2
What's Been Giving You Comfort During These Precarious Times?
02:04 • 4min
chevron_right
3
Will We Have in America Without Restaurants?
06:09 • 5min
chevron_right
4
Restaurants - What's the Hardest Part?
11:06 • 3min
chevron_right
5
The First Dutch Hotel
14:22 • 3min
chevron_right
6
What's the Difference Between American and Italian Food?
17:41 • 3min
chevron_right
7
The American Cooking Tapas - The New York Times Bestseller
20:34 • 5min
chevron_right
8
What's the Impact of Local?
25:56 • 3min
chevron_right
9
Are You Part of the System?
28:35 • 4min
chevron_right
10
The Future of Mushroom Protein Technology
32:13 • 2min
chevron_right
11
Restaurant's Going to Change
33:58 • 4min
chevron_right
12
What's Your Passion for Restaurants?
38:10 • 3min
chevron_right

Chef and restaurateur Andrew Carmellini, co-founder of the NoHo Hospitality Group, talks with us about using food as a way to nourish communities, why there’s no recipe for scaling restaurants, and the nuanced realities of local produce.

Episode sponsored by Château Troplong Mondot.

HomeTop podcastsPopular guests