Andrew Talks to Chefs

A rare food-focused episode of the pod, featuring two of the preeminent pizza specialists working in the United States today: US-born Dan Richer of Jersey City's Razza and Italian-born Daniele Uditi of Brentwood's Pizzana. While Daniele was on the East Coast to collaborate on a special dinner with Dan, the two took time out from their preparations to sit down with Andrew and talk about how they found their way to pizza-making, what makes their individual approaches distinct, and the obsessiveness their work demands. Andrew Talks To Chefs is powered by Simplecast. 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!

Not many people can lay claim to having shaped the restaurant world that we dine in today, but Michael McCarty is surely one of them. As his masterpiece, Michael's Santa Monica, prepares to celebrate its 40th Anniversary with a special dinner later this month, Andrew sat down with this visionary (featured on the cover of Chefs, Drugs, and Rock & Roll) to discuss his original vision for the restaurant, the innovations he introduced there (nightly staff meetings!); how American food moves forward in "baby steps," his double-edged relationship with France; and the restaurant-theater connection. Andrew Talks To Chefs is powered by Simplecast. 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!

Pull up a chair at the table in the window and join Andrew as he gets to know Clare de Boer and Jess Shadbolt, the British-born team behind the ever-changing menu at downtown Manhattan's wonderfully received Kings restaurant. The kitchen collaborators share their approach to honing the restaurant's culinary style, how they've managed growth and evolution, and the highs and lows of their first years in business. A casual, open hour of shop talk with two of the more successful young cooks (their preferred word) in New York City. Andrew Talks To Chefs is powered by Simplecast. 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 great many professional cooks and chefs shifted to the kitchen after one or more earlier careers. On this episode, we speak to two women whose stories exemplify the possibilities available if you can muster the courage to make a change: Alycia Matthews is a New Jersey-based engineer whose love of cooking was so persistent that after years of wrestling with the impulse, she began attending culinary school in her late 30s, and will graduate the Institute of Culinary Education this May. (Her story is also presented on her blog at foodieengineer.com.) Patty Nusser shifted twice in her life: first from computer programming to professional cooking (she was a sous chef at Babbo) and then from New York City kitchens to private cheffing. If you harbor a dream, or just enjoy hearing how people took a leap of faith and succeeded ... this episode is for you. Andrew Talks To Chefs is powered by Simplecast. 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!

We're not sure what the odds are of two Nashville chefs turning up in New York City on the same day, but somehow they did, and we were lucky to book them both for back-to-back interview sessions. First up: Chopped judge and prolific chef and restaurateur Maneet Chauhan takes us through her life and career, from her Indian childhood to her culinary training at the Culinary Institute of America to chef gigs in Chicago and the Tri-State area and ultimately to a home and success in Nashville. Then Andy Little narrates his singular career, which took him from Pennsylvania Dutch country to the Inn at Little Washington to other jobs before ultimately settling in Nashville and opening Josephine restaurant, currently in its fifth year. (Special thanks to The Mermaid Inn for providing us a space for these interviews.) Andrew Talks to Chefs is powered by Simplecast. 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!

Last weekend, an international who's who of chefs gathered in the City of Brotherly Love for the 6th Annual Philly Chef Conference. In between speaking gigs, Andrew was fortunate to sit down with some of the chefs who are making huge dents in the culinary universe right now. They are (in alphabetical order): Mashama Bailey of the Grey in Savannah, GA (recently the subject of a Chef's Table profile); Katie Button of Cúrate and Button & Co in Asheville, NC; Genevieve Gergis, co-owner & pastry chef of Bestia and Bavel in Los Angeles, CA; Christina Nguyen co-owner and chef of Hai Hai and Hola Arepa in Minneapolis, MN; and Matt Orlando of Amass in Copenhagen. Each of these roughly 30-minute conversations gives a glimpse into what makes each of these chefs tick, and what makes their restaurants so singularly important. And we have a Pennsylvania bonus: John & Sukey Jamison of the legendary Jamison Farm in Latrobe, PA, drove down to visit with Andrew and discuss their recently published memoir Coyotes in the Pasture and Wolves at the Door. We suggest you treat this episode as the anthology that it is and listen to individual interviews at your leisure, or spend an afternoon taking them all in together. Andrew Talks To Chefs is powered by Simplecast. 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!

After honing his style in pop-ups for three years, Chef Nico Russell opened his Oxalis restaurant in Brooklyn, New York, about 12 weeks ago. On the day after he was inducted into Star Chefs' Rising Stars for New York, Class of 2019, we are delighted to run this conversation with a talent Andrew agrees is one to watch in the coming weeks and months. They get into how Nico's family kitchen--blending Mexican and Filipino influences--growing up influenced his palate, why he's attracted to French cuisine, and the enduring lessons of the pop-up life. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks To Chefs is powered by Simplecast. 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!

While in New York City to collaborate on a special dinner with her pal Sara Jenkins at Porsena, Cathy Whims made some time to visit with us, and man are we glad she did. This modest chef from Portland, Oregon (originally from North Carolina where she initially wanted to be a dancer) has been honing her touch with traditional Italian food there since the early 1980s. Her personal story and point of view compel, as do her recollections of the American chef revolution during her formative years. This one has a little bit of everything. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast 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!

In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso. Andrew recently (and accidentally) braved a ""snow squall"" to dine at the restaurant and interview Joel. The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the Institute of Culinary Education, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast 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!

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. 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!