Andrew Talks to Chefs – Détails, épisodes et analyse

After years of trying, Ashley Christensen and Andrew were finally able to orchestrate an in-person interview this past spring at The Chef Conference in Philadelphia. Unsurprisingly, it was well worth the wait: Ashley opens up about the role of music and food in her childhood, the college dinner parties that sparked her eventual commitment to the pro kitchen, and the genesis of some of her most successful concepts.

Here are some organizations to which you can contribute in order to help people affected by Hurricane Helene in Florida, Georgia, and North Carolina.

Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

For the past two decades, Stephanie Izard has steadily amassed a stellar culinary and hospitality career as a chef and restaurateur. First introduced to a national audience when she won Season 4 of Top Chef, which she immediately followed with her first restaurant, Chicago's Girl and the Goat. The instantaneous and overwhelming success of that restaurant led to additional "Goat" restaurants and other projects in Chicago and Los Angeles. In this conversation, Stephanie shares the origins of her eclectic culinary style, the story of the restaurant she owned and operated before  Girl and the Goat, and much more. We had a great time, and know you'll enjoy listening to this one.

This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.

Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

LIVE! from Hot Luck (Austin, TX)--Perhaps best known as the force behind Bakers Against Racism, Paola Velez (Dōekï Dōekï) has made a life and career of intertwining baking and altruism. (As her website says, she just wants to "Bake the World a Better Place.") In this interview, recorded on the grounds of Hot Luck last weekend, Paola shares about her Bronx childhood, how she switched from savory cooking to baking and pastry, her thoughts on how pastry chefs can express themselves, and--of course--her new cookbook (!), charitable work, and philosophy of giving and making it easy to give.

In this episode, we also visit with participating Hot Luck chefs Amanda Shulman, Sarah Grunenberg, and Mashama Bailey.

***REMINDER! This Sunday, June 2, from 4pm to 6pm, Andrew and cocktail writer Robert Simonson will co-host (with Swoony's restaurant in Brooklyn) a book party, talk, and signing. (click through for info and tickets) Limited seating, so purchase your ticket ASAP.***

Donate to Southern Smoke!

Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. 

Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

We at Andrew Talks to Chefs are huge fans of Gabe McMackin. Talented and thoughtful, he owned and operated his own restaurant The Finch for five years, and currently is chef of Troutbeck, a magnificent, historic property in Upstate, NY. Gabe and Andrew recently sat down to discuss Gabe's path to the pro kitchen, as well as changing kitchen culture, and myriad other subjects.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

For years now, Dan Richer's name has been synonymous with superlative pizza. At his Razza Pizza Artigianale in Jersey City, NJ, he turns out some of the most acclaimed pizza in the United States. Now, he's teamed up with collaborator Katie Parla to share his hard-earned pizza-making wisdom in The Joy of Pizza, which debuts today (November 9, 2021). Andrew was knocked out by the book's wealth of information, instructive images, and passion, and we're thrilled to celebrate this book and share a new conversation with Dan, all about the writing process. (You might also enjoy checking out Dan's prior visit to the show. with LA's Daniele Uditi.)

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

*  Photo of Dan by Eric Wolfinger.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef Dennis Ngo grew up the American-born son of Vietnamese refugees in Houston, Texas, and spent almost a decade in the corporate world, before following a fondness for hospitality into the professional kitchen. After a brief stint as a dishwasher and line cook, he took the opportunity to become chef of a downtown Manhattan restaurant. Following a rocky start, he grew into the role, eventually moving on to other opportunities and then, about five years ago, opening Di An Di in Greenpoint, Brooklyn. Dennis really opens up in his conversation with Andrew, taking on such subjects as family resistance to his switching to kitchen life, a rewarding but in some respects painful relationship with a surprising mentor, and what he sees as Di An Di's mission.

From October 29 - November 5, 2021, Dennis and Di An Di are participating in S.Pellegrino's* Destination Dining program, "exchanging" two dishes with LA's Night + Market.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

* S.Pellegrino is Andrew Talks to Chefs' promotional partner.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

It hasn't been easy for Byron Gomez. His family relocated from Costa Rica to the United States when he was 8-years old, and he grew up under a cloud of uncertainty due to their immigration status. Nevertheless, he discovered and succeeded in professional kitchens, thanks in part to a first job in Burger King, of all places, and went on to work in Atera, Eleven Madison Park, and a handful of Daniel Boulud's restaurants. He's currently chef of 7908, a combination restaurant, bar, and club in Aspen, Colorado, where he's thriving, and also recently competed on Top Chef. During a visit to New York City, Byron sat down with Andrew to discuss his unique path, his goals, and his life as a "Dreamer," in multiple senses of the word.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Zoe Adjonyoh's fascination with Ghanaian cuisine began as an exploration of personal identity (she grew up in the U.K., the child of a Ghanaian father and Irish mother), expanded to a focus of culinary travel, and flowered into a series of London-based businesses--pop-ups, supper clubs, a restaurant, and a book, Zoe's Ghana Kitchen. On this, the publication day of the first US edition of her book, Zoe joins Andrew to discuss her passion for her work, how it fits into the relatively recent effort to codify Ghanaian cuisine, and how she mingles the universal and the personal in her outlook and recipes.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

(photo of Zoe by Lateef Okunnu)

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As a child, Timothée Prangé dreamed of becoming a chef, but somewhere along the way, he took a detour into music as a trumpet player, and then into the vibrant world of modern cocktails. His Little Red Door is the hottest cocktail bar in Paris, where the menu's concept changes annually, earning the establishment abundant honors including longstanding inclusion in the World's 50 Best Bars.  While in Antwerp for the World's 50 Best Restaurants* ceremony last week, Andrew had a chance to sit down with Timothée to discuss LIttle Red Door's unique approach to cocktails, including this year's menu, titled "Grounded," with original drinks focused on a select group of farmers and the vegetables, fruits, dairy, and legumes they grow, raise, and harvest. 

Please register for and join us for the FREE, virtual PlateTalks conversation among Andrew, fellow journalist Chandra Ram, and legendary American chefs Larry Forgione and Cindy Pawlcyn on Monday, October 18, 2021, at 2pm EST.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

* The World's 50 Best Restaurants is sponsored by our promotional partner S.Pellegrino.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Hanna Raskin, most recently a reporter and restaurant critic for the Charleston Post and Courier, just launched The Food Section, a Substack devoted to food and related issues across the American South. The online journal, delivered to subscribers' email inboxes twice weekly, offers  everything from  news and investigative journalism to restaurant reviews, opinion columns, and features.  

On today's pod, Hanna calls in from Charleston to discuss her move into this growing journalism sector, and describe some of her first stories for The Food Section, including a look at the state (and advisability) of "friends and family" nights in restaurants, and the tale of a neighborhood that banded together to push back against a local bar that had overtaken its streets.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!