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
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Andrew Friedman
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Andrew Talks to Chefs (Apple Podcast)
Andrew Talks to Chefs (Spotify)
Alan Bergo – The Forager Chef
Erik Ramirez Revisits His Culinary Peruvian Heritage
Erin Kanagy-Loux – The MacGyver of Pastry
Zayde Naquib – The Quest for the Perfect Cup of Coffee
Bachour: World’s Best Pastry Chef, Puerto Rico Inspired
Kelly English – The Future in Multi-disciplinary Work
A Panel Discussion with “Her Name is Chef”
Dan Kluger – Balancing the Peaks and Valleys in Every Meal
Philip Speer – A Rocky Path to Greatness
John Mariani – Author, Journalist, and Food Critic
Levon Wallace – Spread Love Like Mustard
Shamil Velázquez – Puerto Rican Influences in the Lowcountry
Richard Landau – An Early Pioneer of the Plant-Based Trends
Mely Martinez Celebrates the Traditional Flavors of Mexico
Chris Spear – The Personal Chef Behind Chefs Without Restaurants
Silvia Barban – Her Lifelong Italian Culinary Influences
Elizabeth Falkner Continues to Challenge the Status Quo
Bob Peters – Multi-Award-Winning Cocktail Artisan
Ryan Burk – Passionate Head Cider Master at Angry Orchard
Misti Norris: 4 ‘F’s – Farm, Forage, Ferment, Fire
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