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)
Breaking the Rules by Chef Andy Doubrava
How Confidence Helped Top Chef Byron Gomez Figure Out His Cuisine
Will Fung Brings His International Experiences to China Chilcano in D.C.
What Farm-to-Table Cooking Looks Like in the Mid Atlantic, by Opie Crooks
Mexican, Spanish, and French Influences in Minneapolis, with Jorge Guzmán
French-Japanese Influence in Honolulu, by Chris Kajioka
How to Eat Local with Style in a Neo Bistro, with Matt Conroy
On Changing the American Culinary Landscape, with Suzanne Goin
The Cornerstone Ingredients of Japanese Cuisine, by Masako Morishita
How to Use Local and Nontraditional Mexican Ingredients, with Fermin Núñez
4 Influences that shaped Hawaii food culture, by Sheldon Simeon
How to explore a region through the lens of food, with Craig Laban
Tiffany Derry: Life-Changing Call & Culinary Journey
A Dazzling Dining Experience for the 5 Senses, by Rikku O’Donnchü
How to Turn a Passion for Pies into a Successful Business, with Kat Gordon
Declan Horgan – Following the American Dream
Junior Merino Defines Nuevo Latino Cuisine
François Payard – Living in the Future!
Talking Hispanic Heritage Month with 3 Chefs in Austin
Alan Bergo – The Forager Chef
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Christopher Kimball’s Milk Street Radio
The Recipe with Kenji and Deb
The Turn of the Screw
The Adventures of Sherlock Holmes
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Be My Guest with Ina Garten