Andrew Talks to Chefs

For the first time in three hundred episodes, we're turning the tables on Andrew and sitting him in the hot seat, a.k.a. the guest's chair, to take you inside his new book The Dish: The Lives and Labor Behind One Plate of Food. Fellow writer and author Chandra Ram, of Food & Wine, takes the helm to ask Andrew all about the book: where the idea came from, what the research entailed, how difficult it was traveling and interviewing during the recent pandemic, and what the key takeaways from the book are. We've also layered in excerpts from the audio book, read by chef MIchael Lomonaco, to bring some sections Chandra and Andrew discuss to vivid life.To order The Dish, please visit HarperCollin's book page, from which you can navigate to your favorite online bookseller. (Or purchase from a local, independent bookseller if you are able.)Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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!

Cafe Mars, a six-month old restaurant in Gowanus, Brooklyn, has made quite an impression on guests and awards-bestowers alike with its unique brand of hospitality, which extends to both staff and guests, erasing many of the invisible boundaries long associated with dining out. Everybody on staff is cross-trained for the kitchen, dining room, and bar; the team closes out their preshift meeting with a stretching exercise; and guests are received and cared for with a familiarity that resonates with a growing fan base. You can call this enlightened hospitality, or (as Andrew suggests in the interview) holistic hospitality. To our guests today--beverage director Madalyn Summers and chefs Paul D'Avino and Jorge Olarte--it's just hospitality, and they hope, fun, Whatever you call it, it won the restaurant a Michelin Guide New York award for Service this year. A conversation that any restaurant professional will take something valuable from.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful," and the Wall Street Journal says "takes the reader on an adventure."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.  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!

**Content warning – this episode (briefly) discusses suicidal feelings.**Eli Kulp inspires us. By age 36, he'd graduated from the Culinary Institute of America, moved from his native Seattle to New York City, and worked in top kitchens before becoming the opening chef de cuisine of the original, fabled Torrisi restaurant. After moving to Philadelphia to take over the kitchen at Fork, a catastrophic Amtrak accident rendered him a quadriplegic. He takes us through all of it, including his post-accident rehabilitation and a professional adjustment that includes continuing to teach cooks, the launch and success of his Chef Radio Podcast, and his role as cohost of local Philly food podcast Delicious City. This is a relatively long one, and also a special one--please be sure to listen to the whole thing. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.Please note: If experiencing suicidal feelings, for professional and/or medical advice/attention, please seek help from an appropriate mental health care specialist and/or medical provider.If you are in the U.S., here are two resources where you can seek help any day, at any time:National Suicide Prevention LifelineCrisis Text Line (also available in the UK, Ireland, and Canada)A great many national and regional resources are available, both in the US and around the world. If in the United States, you can seek a referral here. Wherever you are, a quick web search should point you to qualified help in your area and/or language. 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 delighted to share the third in a series of live discussions on the subject of Mentorship in the restaurant industry. The series is brought to you by our promotional partner S.Pellegrino, and each one is moderated by Andrew, staged in a different city, and builds on the one(s) that precede(s) it. This episode was recorded LIVE before an audience of Houston line cooks at an On the Line dinner at Bludorn restaurant and features Bludorn's chef-owner Aaron Bludorn, Rebecca Masson (owner and head baker of Fluff Bake Bar), Jerrod Zifchak (chef de cuisine of Navy Blue), and Jared Adams (baker at Fluff Bake Bar).(Be sure to also listen to the other episode in this series, which are conveniently gathered in an archive on our website.)Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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!

Since quietly taking the helm of Union Square Cafe in New York City, chef Lena Ciardullo has been turning out some of the best Italian-based food in town ... not bad for a woman who majored in communications in college before deciding to pursue a kitchen career. Recently, Lena sat down with Andrew at Union Square Cafe to discuss her own Italian roots, the time she spent in Italy, the pros and cons of spending her entire post-school career with the same restaurant group, and her philosophies of training and education.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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!

Jason Hammel originally set out to be a writer, then found his way to the professional kitchen. For more than 20 years, his Lula Cafe has been a Chicago institution. This fall, with the release of the Lula Cafe Cookbook, Jason combines his two professional passions and lovingly tells his story, and that of the restaurant, along with--of course--recipes for the restaurant's many long-enshrined signature dishes.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Horn Barbecue needs your help to recover from a catastrophic fire. If you would like, and are able, to make a contribution, please do!Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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 at the Hot Luck Festival in Austin, TX, this spring, Andrew sat down with Tracy Malechek-Ezekiel, chef and co-owner of Birdie's, one of the restaurants of the moment (it was  recently named "restaurant of the year" by Food & Wine). In addition to describing her own path, which took her from Texas to Chicago to New York and back to Texas, Tracy details the progressive business and service model at Birdie's, which allow for a range of benefits for the team and for her and her husband-business partner, Arjav Ezekiel.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."If you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!And Andrew will be at Kendall College in Chicago this Friday, discussing The Dish with Beverly Kim (one of the chefs featured in the book) and Jon Templin (one of the farmers featured in the book). If you'd like to attend, we'd love to see you. You also must RSVP.Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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!

The ever-energetic Nancy Silverton returns to the pod to talk about her terrific new cookbook: The Cookie That Changed My Life. In it, Nancy--currently helming such restaurants as Chi Spacca and Osteria Mozza in Los Angeles--returns to her pastry roots. The book shares more than 100 recipes that capture her perfected versions of beloved, classic baked goods. Written in collaboration with Carolynn Carreño, The Cookie That Changed My Life is a knockout, with much to appeal to pro cooks and home cooks alike, as well as to holiday gift-givers. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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 his James Beard Foundation Award recognition as Outstanding Chef (in the nation), Rob Rubba visited New York City to discuss his career to date, and the life changes that led to his super-popular restaurant Oyster Oyster in Washington, D.C.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."And if you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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!

Author Klancy MIller sits down to discuss her recently published book  For the Culture: Phenomenal Black Women and Femmes in Food, and the life and career that lead to her writing it. Her conversation with Andrew covers her early Francophile tendencies, matriculation at Le Cordon Bleu in Paris, time in Michelin three-star  pastry kitchens, and her pivot to writing. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.And if you are in NYC, please come to the first book event/signing on Thursday, October 19, at 7pm at Books Are Magic (Montague Street location). Tickets now available!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 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!