andrew talks to chefs

The Taste of Things is one of the most celebrated films of the past year, a beautifully rendered love story set amid an important chapter in culinary history. On this ATTC Special Conversation, the film's writer-director Trần Anh Hùng joins us from Paris to discuss the genesis of the film, what attracted him to the project, the involvement of chef Pierre Gagnaire, and working with actors Juliette Binoche and Benoît Magimel. 

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. 

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!

Friends of the pod Mary Sue Milliken and Susan Feniger check in from Los Angeles to discuss the evolution of chefs and other industry figures making a difference by devoting time, effort, and resources to a variety of causes. In addition to their own substantial work on behalf of organizations such as The Abundance Setting, the James Beard Foundation, The Los Angeles LGBT Center, The National Scleroderma Foundation, Regarding HER, and Share Our Strength, the dynamic duo talk about the rewards of giving back, how they involve young culinary professionals in this work, and ways of maximizing the power of individuals and the industry as a whole.

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. 

(Photo by Shilah Montiel.)

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 visiting his hometown of Miami, Florida, during his recent book tour, Andrew finally  had the chance to meet and interview with chef Michael Beltran of Ariete, Chug's Diner, and Eva and The Oyster Bar--all in Coconut Grove. Michael is also the host of the excellent Pan Con Podcast, which you should by all means check out. After years of corresponding by Instagram messages, Andrew and MIchael sat down for a conversation that is shared differently on their two shows: Michael and producer Nicolás Antonio Jiménez (who produced the session, and recorded and mixed the sound) ran the entire two-plus-hour dialogue on Pan Con Podcast. We're sharing pieces of it here as Special Conversations, starting with this episode about how a chef can stay true to themself while also drawing and satisfying customers. It's an honest, frank conversation that we think is very timely and entertaining.

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. 

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 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!

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!

Shortly before she took home the JBF Award as Outstanding Restaurateur this spring, legendary Philly restaurateur Ellen Yin of High Street Hospitality Group (Fork, High Street Philly, et.al.) sat down with Andrew at the Philly Chef Conference.  Their conversation is the first of something we plan to do more of: Deskside Chats with seasoned industry pros that go wherever the dialogue takes them. In this inaugural Deskside Chat, Ellen shares her thoughts on the state of the industry post/late-COVID, the importance of a well-defined culture in retaining employees, and the challenges that make some longstanding issues (we're looking at you, tipping) especially difficult to solve.

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 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.

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!

A lifelong food lover, Amanda Shulman's love of cuisine and cooking became all consuming during a semester in Rome during college.  Following a string of stages and early jobs, she committed to the pro kitchen and trained in Vegas, Montreal, and New York City, before opening her hugely successful Her Place in Philadelphia. On this episode, Amanda discusses her unique path, the role Italy plays in her career, and her new restaurant My Loup, opened recently in collaboration with her fiancée Alex Kemp.  (This episode was recorded at the Hot Luck festival in Austin, TX.)

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.

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!

At his restaurant Ernesto's in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. 

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.

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!

In a recent, impassioned social media post, Rob Connoley, chef and owner of Bulrush restaurant in St. Louis, Missouri, lamented the continued unwelcoming environment many queer cooks face in the pro kitchen, and the limited opportunities for advancement and ownership available to even accomplished queer chefs. We invited Rob to return to the pod and expand on his thoughts and observations on this important subject. In this short but textured conversation Rob discusses lingering prejudices, widely perceived barriers to advancement and financing, and the sometimes inadvertent hurt caused even by friends and allies. 

And if you haven't heard it before, be sure also to check out Andrew's recent biographical interview with Rob.

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.

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!

As executive chef of Parcelle wine bar in lower Manhattan, Ron Yan serves a menu informed by myriad cuisines and some of the places where he's lived around the world. In this conversation recorded outside the restaurant in late 2022, Ron describes his initial interest in food and cooking, his gravitation to New York City, and his  experience in a range of New York restaurants, from the glitzy Le Cirque in MIdtown to the smaller and more intimate Jewel Bako and Degustation downtown.

(As you'll hear in the interview, we're still not sure if Ron wants you to check out his YouTube channel, where he did cooking demos during the pandemic, but have a look if you like; they're charming.)

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.

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!

Our second Andrew Talks to Chefs Special Conversation: In recent years, there's been an intermittent debate in the industry about whether or not team members should be credited on restaurant menus for their contribution to dish ideation. Classicists wave away the notion, while more progressive cooks and chefs often express an openness to the idea, if not an outright endorsement of it. Regardless of all the chatter, very few chef-restaurateurs have actually implemented a program to credit anyone other than the chef on their restaurant's menus. Last year, Amanda Cohen of New York City's Dirt Candy restaurant began doing it regularly, so we invited her and Andrew Duong, a Dirt Candy sous chef who's been cited on the menu for his dish development, on the pod to discuss their experience to date.

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!

With this episode, we introduce a new recurring feature on the pod: Andrew Talks to Chefs Special Conversations. In these freestanding, short-form episodes, we'll be discussing news and topics that are on the minds of the industry with chefs, owner-operators, cooks, farmers, platform providers, and others. Our goal is a free, open, and honest exchange of ideas. In this inaugural episode, Angie Mar, chef and owner of Les Trois Chevaux in Greenwich Village, New York City, sits down to share her thoughts about the state of fine dining and whether or not the media's antipathy towards it aligns with the dining public, chefs, and cooks. 

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!

Gregory Gourdet has had quite the year: HIs new restaurant Kann opened in Portland, Oregon; his cookbook Everyone's Table won a James Beard Foundation Award, and Kann was named the best new restaurant in the nation by Esquire. While in New York City last month to attend Esquire's celebration, Gregory swung by Andrew's Brooklyn apartment for a free-ranging conversation about his long and winding path to the professional kitchen, his years working with Jean-Georges Vongerichten, his hard-won sobriety, and how a Top Chef challenge helped him conceptualize Kann. 

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!

Chef Bryce Shuman considered becoming an actor before course-correcting to the pro kitchen. Following culinary school, he worked in some acclaimed restaurants, including an executive sous chef position at Eleven Madison Park in its heyday, before opening his own Betony, which had a successful run in Midtown Manhattan. He recently fulfilled a dream of opening a live-fire restaurant, Sweetbriar, in New York City. Andrew and Bryce sat down recently to discuss his young life, career, and current passion for live-fire cooking.

And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Kendra Cusack, chief of operations for New York City's Loring Place restaurant and its sister businesses, joins us to discuss managing and ticketing special events online. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.

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!

It’s our sincere honor to welcome Jacques Pepin back for his third appearance on the pod. Last Friday, Andrew ventured north to Connecticut to Jacques’ home, where they discussed the genesis of Jacques’ latest book, Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird, just published this week. The book is a charming and compelling mingling of biographical essays, recipes, and Jacques’ original artwork, all of which provided wonderful stepping off points for myriad topics of conversation.

And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, friend of the pod chef Erick Williams of Chicago's Virtue and the recently launched Daisy's Po-Boy and Tavern shares what he's learned about customizing websites to reflect the distinct characters of the restaurants they represent. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.

See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!

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 information.

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!

With dishes like her signature Southern Fried Lasagna, chef Shenarri Freeman has been garnering media attention and a growing and devoted fan base at the plant-based soul food restaurant Cadence in New York City. On this episode of the pod, Shenarri sits down with Andrew to discuss her Richmond, Virginia, childhood; her evolution from carnivore to vegan; and her upcoming residency as part of the Shifting the Lens series at J Vineyards Winery in Healdsburg, California, which begins September 29.

And in our new Tech and Restaurants segment, brought to you by BentoBox and Clover, BentoBox's Director of Design Operations Jaqueline "Jaq" Andre shares advice for fashioning an effective restaurant website. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.

See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!

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 information.

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 few weeks ago, Marc Forgione opened his latest New York City restaurant, One Fifth, in a storied space in Greenwich Village. In his second appearance on the pod, recorded in Marc's Chelsea home, he shares the inspiration for this new market-driven project, his affection for landmark New York City restaurant spaces, how and why he took over the beloved Peasant in lower Manhattan, and explains the name behind his new Respect Hospitality Group.

Please join us in welcoming a new advertiser to the pod, and take a moment to visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.

Periodic reminder: 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 information.

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!

By functioning as a chef, entrepreneur, author, entertainer, and social activist, Roy Choi has emerged as one the crucial, genuine voices in the food industry today. On this episode, Roy makes his Andrew Talks to Chefs debut to discuss Season 2 of his show Broken Bread, which looks at myriad social issues through the Prisim of food. As always, Roy is thoughtful, insightful, and open in a conversation that we love.

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 information.

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!

Ji Hye Kim spent her childhood in Seoul, Korea, and her teenage years in New Jersey, before discovering a love for restaurants during college jobs in Ann Arbor, Michigan, where she's now chef of, and a partner in, Miss Kim. On this episode of the pod, Ji Hye shares the story of how she decided on a life in the kitchen, why she spent a few years working the deli counter at the legendary Zingerman's, and the relationships she enjoys with local farms and how their produce impacts her takes on traditional Korean dishes.

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 information.

photo of Ji Hye Kim ©EEBerger.

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.

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Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!