Andrew Talks to Chefs

Chef Fatima “Fati” Ali connected deeply with the culinary community earlier this month with her Bon Appetit essay where she shared the news that her cancer had retuned and been deemed terminal. The Top Chef Season 15 fan favorite wrote with stunning honesty and eloquence about her diagnosis, prognosis, and plans for the coming months—everything from a bucket-list global eating tour to making amends with people in her life. Though they’d never met, Andrew reached out to invite Fati on the pod, and she graciously accepted and the two sat down for a conversation about Fati’s life and career and how she’s coping with the challenge before her, as well as the incredible outpouring she’s received from the cook/chef population worldwide, and the lessons she’s gleaned from the past year. 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 https://simplecast.com [1]http://www.bravotv.com/people/fatima-ali [2]http://www.bravotv.com/the-daily-dish/top-chef-season-15-contestant-fatima-ali-cancer-update-chemotherapy-complete-photo [3]http://www.grubstreet.com/2018/10/top-chef-fatima-ali-cancer.html 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!

Culinary degrees and kitchen experience don't always lead to chefdom. In this Open Kitchen episode, Chandra Ram, editor of PLATE magazine, shares her journey from her home state of Kentucky to the Culinary Institute of America to life as a working cook and consulting chef to her longstanding role as editor of PLATE magazine. A compeling story of where the cook's road can take you. (Chandra is also the author of the forthcoming The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes.) 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! 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!

On the heels of the dinner he and Tony Mantuano threw for Andrew last week in Chicago, Spiaggia's executive chef Joe Flamm sat down for a deep-dive biographical interview. He shares it all: From his South Side childhood upbringing, to early jobs in unheralded neighborhood joints, to formative gigs working for Windy City chefs Stephanie Izzard, Art Smith, and Bill Kim, to his arrival and ascension at Spiagiga. He also details, from casting to winning, his triumphant turn on Top Chef Season 15. 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! 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!

For three years, at Maude restaurant in Beverly HIlls, Justin Hilbert (who was elevated to Executive Chef by Chef-Owner Curtis Stone in April 2016) changed the menu monthly to celebrate a single ingredient. These days, the restaurant revamps itself quarterly to focus on a different wine region. What kind of chef does it take to pull off this periodic feat, and what toll does the commitment demand of the chef? Find out in this remarkably open conversation with Justin, who also recounts his first days in the pro kitchen, his time in New York restaurants such as WD-50 and Gwynnett Street, and his other creative interests. 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!

Though born into a food-centric family (legendary cookbook editor mom; passionate homecook dad), Alex Guarnaschelli never imagined a life in the pro kitchen. But when she decided to give it a go just after graduating college, she never looked back. Known to most listeners as one of the judges on Food Network's Chopped, and as chef of Butter restaurant in New York City, Alex has a depth of kitchen experience that might surprise casual observers--she began her career working for a quartet of legends (Larry Forgione, Daniel Boulud, Guy Savoy, and Joachim Splichal), before becoming a chef in her own right. In this first meeting between herself and Andrew, Alex opens up about herself and her feelings about the profession. 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!

Our fall season kicks off with one of the industry's true wunderkinds--Daniela Soto-Innes, chef de cuisine of Cosme and Atla in New York City, where she shares the singular style of Mexican cuisine she and Enrique Olvera have honed at these restaurants. (Daniela was a protege of Olvera's at Pujol restaurant in her native Mexico City.) Andrew and Daniela discuss her early start and quick ascension in the pro kitchen, why she decided to hone in on Mexican food, and what it was like building a restaurant from scratch in a space that was formerly a strip club in New York City. 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!

Our Season 3 finale (or is it? listen to show intro for details about possible bonus episodes) takes us to Fausto, one of Brooklyn's best modern Italian restaurants, where Andrew recently caught up with Chef Erin Shambura. They kicked around her relatively late start in the pro kitchen (after earning a college degree), how and why she eventually gravitated to Italian food, and the evolution of her current professional home. This episode is brought to you by Ancestry. 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!

You won't find a more thoughtful, reflective leader in today's restaurant world than Gabriel Kreuther. Andrew sat down with the chef in his eponymous New York City restaurant to discuss his humble beginnings on a farm in Alsace; his early distinction in a national apprentice competition; his love of New York City; and his very personal observations about teamwork, creativity, and creating an environment that is welcoming to all. This episode is brought to you by Ancestry. 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!

On one of the hottest days of the summer, Andrew finds himself in a slump but old friend Bill Telepan, chef of Oceana restaurant in midtown Manhattan, pulls him out of it. The two of them, who collaborated on Bill's cookbook Inspired by Ingredients, discuss the trajectory of Bill's career from the kitchens of such restaurants as Gotham Bar and Grill and Le Bernardin to his own restaurants such as the eponymous Telepan, and his transition to seafood at Oceana. They get into his goals for the restaurant, the usefulness and complications of terms like "farm to table," and the different ways for chefs to find fulfillment in today's overcrowded field. 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!

How in the world did a guy who started off in top French kitchens such as Le Bernardin (at age 14!) end up co-founding a collection of restaurants like The Meatball Shop? In a remarkably open and honest conversation, Daniel Holzman takes us through the twists and turns of his young life and career and explains how he course-corrected to his current path. He and Andrew also go deep on a lot of frank talk about creativity and the restaurant industry. We love this episode and think you will, too. 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!