Andrew Talks to Chefs

After years of trying, Ashley Christensen and Andrew were finally able to orchestrate an in-person interview this past spring at The Chef Conference in Philadelphia. Unsurprisingly, it was well worth the wait: Ashley opens up about the role of music and food in her childhood, the college dinner parties that sparked her eventual commitment to the pro kitchen, and the genesis of some of her most successful concepts.Here are some organizations to which you can contribute in order to help people affected by Hurricane Helene in Florida, Georgia, and North Carolina.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter!  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 the past two decades, Stephanie Izard has steadily amassed a stellar culinary and hospitality career as a chef and restaurateur. First introduced to a national audience when she won Season 4 of Top Chef, which she immediately followed with her first restaurant, Chicago's Girl and the Goat. The instantaneous and overwhelming success of that restaurant led to additional "Goat" restaurants and other projects in Chicago and Los Angeles. In this conversation, Stephanie shares the origins of her eclectic culinary style, the story of the restaurant she owned and operated before  Girl and the Goat, and much more. We had a great time, and know you'll enjoy listening to this one.This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter! 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!

From high atop the Hoxton Hotel in Williamsburg, Brooklyn, Chicago's Mindy Segal takes us through her life and career: How she grativitated to the pro kitchen and zeroed in on pastry; her instinct-based approach to creativity and collaboration; and the genesis of her self-titled line of edibles, as well as the story behind her current place, Mindy's Bakery.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter! 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!

Andrew's been a fan of the wit, wisdom, and observational powers of LA Times columnist Gustavo Arellano for years. So, when they both attended The Chef Conference in Philly this spring, we asked Gustavo to sit down for an improvisational conversation. He obliged, and did not disappoint. Enjoy this freestyle conversation that covers a wide range of subjects, from the ethics of restaurant criticism to the joys of being a columnist to the life of a modern-day newspaperman. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter!* Full disclosure: Episode photo has been doctored to add a background & spare you the drab background of the room in which we recorded. 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!

Food scientist Arielle Johnson has worked with some of the most acclaimed restaurants in the world, and recently offered up much of her knowledge in a surprisingly fun, accessible, and comprehendible book, Flavorama: A Guide to Unlocking the Art and Science of Flavor. In this interview, Arielle recounts her path to becoming a food scientist (a relatively new field), and discusses some of the key messages of Flavorama. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter! 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!

Born in Mexico and raised in the Midwest, Adair Canacasco brings his personal background and passion to his role as executive chef of Roister restaurant in Chicago. While in Chicago recently, Andrew sat down with Adair to learn about his familial roots, his maturation as both a cook and a manager/mentor of cooks, and the complex nature of the live-fire cooking performed at Roister.This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter! 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!

During The Chef Conference in Philly this spring, Sean Brock graciously made time to sit down for this deeply personal and open conversation about his path to the pro kitchen, his development as a chef, and his various restaurants, including his current Joyland, Audrey, and june in Nashville.Please check out our fellow meez network podcasts and newsletter!  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!

Hey, everybody! Please take 8 minutes and listen to this announcement of The meez Network. Andrew co-founded this new content hub with meez founder and ceo Josh Sharkey, and will initially serve the network as program director. The meez Network launches today (7/1/04) with an inaugural roster of podcasts, and one newsletter. Please check it out, take the participating podcasts and newsletter out for a test drive, and give a follow to The meez Network's Instagram feed. More details on the network are discussed in this episode, but in short: The meez Network aims to be your one-stop source for a range of content to meet every hospitality professional's needs. More shows will be onboarding soon, and we would love to hear from you with any feedback, thoughts, and/or suggestions. Thanks for listening, and here we go! 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 years mostly writing and editing "real life" articles and books set in and around the food and restaurant realm, Ruth Reichl recently published a new work of fiction, The Paris Novel. The book follows young protagonist Stella as she discovers life's pleasures, and gets to know herself, in the most romantic city on Earth. In this Special Conversation, Ruth discusses the book's genesis, its examination of sensuality, and why writing it allowed her to enjoy the writing process as never before.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!* This was a remote interview. Photo of Andrew & Ruth taken in 2018 at Porter House Bar and Grill by Evan Sung. 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!

Lyndsay C. Green covers restaurants and dining for The Detroit Free Press. She comes to her area of specialization from a background in beauty reporting. In this conversation--recorded after a chance encounter with Andrew at The Chef Conference in Philly this spring--Lyndsay shares her personal story and how she migrated from beauty to food, the honing of her writing style, Detroit's restaurant scene, and the inherent role of race in criticism. Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! 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!