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Andrew Talks to Chefs
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.
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Ratings & Reviews
4.9 stars from 205 ratings
Not a chef
Not a chef but love food and inter workings of chefs. Love to cook and learn from chefs. Would love to here from chefs outside of nyc and Cali. Maybe Austin? Msp?
stevesmeatz via Apple Podcasts · United States of America · 02/17/20
To a food enthusiast like myself, chefs are literally rockstars. It’s safe to say I fit the demographic for this podcast. “Andrew Talks to Chefs” features fascinating discussions with chefs. Notice I said “discussions” rather than “interviews”. Andrew’s interviewing style is more...Read full review »
Huskyduck via Apple Podcasts · United States of America · 02/15/20
Andrew does a great job of pulling back the curtain on the personalities of the great people in the culinary profession. Learning about their processes and philosophies help me, a person not in the culinary profession, appreciate food and dining more.
lg9633 via Apple Podcasts · United States of America · 02/14/20
Recent Episodes
Rocco DiSpirito discusses his childhood in Queens, New York; his early kitchen jobs; his training at the Culinary Institute of America; and his star-making success at Union Pacific restaurant in the late 1990s. And Florida chef Scott Varricchio recounts how he made the best of a tragedy at his...
Published 02/21/20
Legendary Bay Area pastry chef Emily Luchetti discusses her refreshingly positive view of being a more "mature" person and chef, and her book So Who's Counting: The Little Quote Book about Growing Old and Still Kicking Ass.
Published 02/14/20
Francisco Migoya, head chef at the world-renowned culinary food lab Modernist Cuisine, discusses his early artistic ambitions, his migration to the kitchen, his classic training, and his current work and writings.
Published 02/07/20
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