Today I’m talking to Author Andrew Friedman. His most recent book is called The Dish: The Lives and Labor Behind One Plate of Food. It takes a deep dive into one Chicago kitchen to explore the nature of our food system and the professionals who plate and prepare the food we eat. He’s also the host of the podcast “Andrew Talks to Chefs”.
You’ll hear about the inspiration for his book and the journey it took him on to understand the labor and love that went into a single dish. You’ll learn how the restaurant industry has evolved, and the changes it might face in the future. You’ll also hear his thoughts on the rising food costs and how industry professionals are managing.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)
Andrew Talks to Chefs
Instagram
Facebook
Andrew Friedman
Instagram
Facebook
Andrew Talks to Chefs (Apple Podcast)
Andrew Talks to Chefs (Spotify)
Nina Compton: From Caribbean Flavors to NOLA
SXSW 2024 Panel: Immigrant Flavors Reshape America
A Taste of Philly: Chef and Bartender Innovations
Chef Simone Tong: Blending Asia in Austin’s Zoe Tong
Panama to LA: Chef Jose Carles’ Culinary Journey
El Paso to Mixtli: Chef Rico’s Story
Gavin Kaysen: Cooking Philosophy, Leadership & Future
Dough Masters: Crafting the Perfect Pizza
Chef Panel Explores Culinary Creativity in Austin
Best Chefs’ Stories – Flavors Unknown Ep150
Talat Market: Thai Roots Meet Southern Flair
Ocean-Inspired Dishes at UMI by Vikram Garg
Exploring the Stories Behind American Chinese Food with Grace Lin
New England Cuisine: RI Chef Panel Discussion
Bold Fork Books Chef Panel with Chefs Conroy & Crooks
Michael Gallina on Vicia’s Philosophy & St. Louis Culinary Scene
Investing In Relationship Capital: Will Guidara’s Blue Blueprint
Maneet Chauhan: Merging Indian Flavors & Global Culinary Arts
Behind the Portland Kitchen Doors: Top Chef Interviews
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Be My Guest with Ina Garten
Pride and Prejudice
Grimms’ Fairy Tales
Walk-In Talk Podcast
Christopher Kimball’s Milk Street Radio