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)
Trigg Brown – Taiwanese Food through American Lens
Sam Freund – Old Soul, Modern Mindset
Alex Harrell – Modernizing Southern Food
Emily Spurlin – The Inspired Pastry Chef
Jean-Marie Josselin – Made in Kauai
Drew Adams – Foraging and Feasting
Sam Mason – The Ice Cream Wizard
Bonnie Morales – A Return to Russian Cooking
Philip Wolf – Cannabis Sommelier in Colorado
Philip Tessier – When the U.S. Team won Bocuse d’Or
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