How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe that’s not something you ever thought about; however, Andrew Friedman, author of the newly released book titled ”The Dish: The Lives and Labor Behind One Plate of Food”, spells it out for us in his book and takes a deep dive to help the reader understand how many hands go into growing, raising, picking, butchering, and delivering a single dish.
Here’s what else you’ll hear:
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.
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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com
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Fighting the Food Desert
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Fried Chicken, Ghost Kitchens and a History Lesson
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The Critique Cycle, with Restaurant Critic Craig LaBan
What's Next, with Restaurant Critic Craig LaBan
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Seizing THIS Moment (Pt. 3): Equality
Seizing THIS Moment (Pt. 2): Our Choices Matter
Seizing THIS Moment (Pt. 1): Well Fed
The Restaurant Industry in Chicago, with Stephanie Izard
Joe Beddia Covid-19 Update
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