Andrew Talks to Chefs
Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
Show episodes
Tomer Blechman (Miss Ada, Theodora, Thea Bakery - Brooklyn) on the Healing Power of Food & Hospitality and Why He Doesn't Look Too Far Ahead
Tomer Blechman's life has taken him from his native Israel to Los Angeles, the Far East, and finally to New York City. He also naturally progressed from a life of healing to cooking and hospitality, which are for him intertwined. This path has led him to founding three successful Brooklyn ventures: Miss Ada, Theodora,
In this this second installment of our conversation with Jenner Tomaska and Katrina Bravo, the couple behind Chicago's Esmé, the pair discuss their time at MK and Next in Chicago, the process of concepting Esmé, and their working relationship.. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recip
Jenner Tomaska and Katrina Bravo (Esmé, Chicago) - Part 1, in which our heroes discover the pleasures of food and cooking and find their way to Chicago
Two guests demand two episodes! In this first installment, Jenner Tomaska and Katrina Bravo, the couple behind Chicago's Esmé, talk about their childhoods in, respectively, Illinois and Florida, and the relationship with food and cooking that led Jenner to become a chef and Katrina to become a creative director. Huge
Adam Leonti (Cucina Alba, NYC) on Taking a Historical View of Food, Protecting Yourself in Business, and How His Restaurant Reflects His Life
Adam Leonti discusses his New England upbringing, time cooking in Philly and living overseas, and the series of New York City projects that have led to his current success at Cucina Alba in NYC's Chelsea neighborhood. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culi
Paul Bertolli (Fra'Mani Handcrafted Foods) on Thinking Musically in the Kitchen, Discovering Italy, and Multi-Faceted Careers
While he was in NYC for the Fancy Food Show in June, Chef Paul Bertolli made time to sit down with Andrew to discuss his varied and textured culinary career, which has included time as chef of Chez Panisse and then Oliveto, authoring or co-authoring books such as Chez Panisse Cooking and Cooking By Hand, and founding
Jeremy Salamon (Agi's Counter, Brooklyn) on Hungarian Food, Making it in NYC, and his First Cookbook (Second Generation)
It's been a busy year for Jeremy Salamon. The chef and owner of Brooklyn's Agi's Counter came out with his first cookbook, Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table, and is readying his next restaurant, Pitt's, for its imminent launch. Earlier this fall, Andrew dropped into Agi's
