Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.

If ever there were a guest who needed little introduction, it's certainly Alain Ducasse. The great chef--one of the most influential, prolific, and successful in the history of Western cuisine--sat down with Andrew this week to discuss his new book <a href="https://www.amazon.com/Good-Taste-Life-Food-Passion/dp/1913547671" target="_blank">"Good Taste: A Life of Food and Passion."</a> The book is a meditation on Chef Ducasse's life and career so far, and in this conversation, he expands on many of the ideas and moments related in the book. Our great thanks to Emmanuelle Perrier for serving as translator for this interview.<a href="https://metro.com/foodservice/" target="_blank">Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. </a>
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, <a href="https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1">The Dish: The Lives and Labor Behind One Plate of Food</a> (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 <a href="https://www.instagram.com/chefpodcast/?hl=en">Instagram</a>. <a href="https://www.instagram.com/degestation/?hl=en" target="_blank">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.</a>For Andrew's writing, dining, and personal adventures, follow along at his <a href="https://www.instagram.com/toquelandandrew/?hl=en">personal feed</a>.Thank you for listening—please don't hesitate to <a href="mailto:andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener">reach out</a> with any feedback and/or suggestions!

Andrew Talks to Chefs

Alain Ducasse on His New Book "Good Taste: A Life of Food and Passion" (An Andrew Talks to Chefs Special Conversation)

<a href="https://www.tasteofthings.com/" target="_blank">The Taste of Things</a> is one of the most celebrated films of the past year, a beautifully rendered love story set amid an important chapter in culinary history. On this ATTC Special Conversation, the film's writer-director Trần Anh Hùng joins us from Paris to discuss the genesis of the film, what attracted him to the project, the involvement of chef Pierre Gagnaire, and working with actors Juliette Binoche and Benoît Magimel. <a href="https://metro.com/foodservice/" target="_blank">Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. </a>
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, <a href="https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1">The Dish: The Lives and Labor Behind One Plate of Food</a> (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 <a href="https://www.instagram.com/chefpodcast/?hl=en">Instagram</a>. <a href="https://www.instagram.com/degestation/?hl=en" target="_blank">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.</a>For Andrew's writing, dining, and personal adventures, follow along at his <a href="https://www.instagram.com/toquelandandrew/?hl=en">personal feed</a>.Thank you for listening—please don't hesitate to <a href="mailto:andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener">reach out</a> with any feedback and/or suggestions!

Bringing the Culinary Past to Life with "The Taste of Things" Director Trần Anh Hùng (An ATTC Special Conversation)

Friends of the pod Mary Sue Milliken and Susan Feniger check in from Los Angeles to discuss the evolution of chefs and other industry figures making a difference by devoting time, effort, and resources to a variety of causes. In addition to their own substantial work on behalf of organizations such as <a href="https://abundancesetting.org/" target="_blank">The Abundance Setting</a>, the <a href="https://www.jamesbeard.org/about" target="_blank">James Beard Foundation</a>, <a href="https://lalgbtcenter.org/about/" target="_blank">The Los Angeles LGBT Center</a>, <a href="https://scleroderma.org/" target="_blank">The National Scleroderma Foundation</a>, <a href="https://www.regardingherfood.org/" target="_blank">Regarding HER</a>, and <a href="https://shareourstrength.org/" target="_blank">Share Our Strength</a>, the dynamic duo talk about the rewards of giving back, how they involve young culinary professionals in this work, and ways of maximizing the power of individuals and the industry as a whole.<a href="https://metro.com/foodservice/" target="_blank">Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. </a> (Photo by Shilah Montiel.)
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, <a href="https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1">The Dish: The Lives and Labor Behind One Plate of Food</a> (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 <a href="https://www.instagram.com/chefpodcast/?hl=en">Instagram</a>. <a href="https://www.instagram.com/degestation/?hl=en" target="_blank">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.</a>For Andrew's writing, dining, and personal adventures, follow along at his <a href="https://www.instagram.com/toquelandandrew/?hl=en">personal feed</a>.Thank you for listening—please don't hesitate to <a href="mailto:andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener">reach out</a> with any feedback and/or suggestions!

Mary Sue Milliken & Susan Feniger on Making a Difference (An ATTC Special Conversation)

This week, the chef and restaurant community suddenly lost one of its most talented and influential figures. <a href="https://www.washingtonpost.com/obituaries/2024/02/13/david-bouley-chef-restaurant-died-obituary/" target="_blank">David Bouley, who rose to prominence at Montrachet and Bouley restaurants in the 1980s</a>, died of cardiac arrest at age 70. To remember this towering culinary figure, we are sharing a previously unaired interview recorded at Bouley restaurant in its then-current home in 2014. Our condolences to David's family and to the community of admirers, colleagues, and friends he leaves behind.
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, <a href="https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1">The Dish: The Lives and Labor Behind One Plate of Food</a> (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 <a href="https://www.instagram.com/chefpodcast/?hl=en">Instagram</a>. <a href="https://www.instagram.com/degestation/?hl=en" target="_blank">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.</a>For Andrew's writing, dining, and personal adventures, follow along at his <a href="https://www.instagram.com/toquelandandrew/?hl=en">personal feed</a>.Thank you for listening—please don't hesitate to <a href="mailto:andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener">reach out</a> with any feedback and/or suggestions!

Andrew Friedman

Andrew Talks to Chefs by Andrew Friedman

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