Join thousands of other listeners on our Substack, The Foodletter!   Brooke welcomes Amanda Frederickson, a chef, cookbook author, and owner of the fast-casual restaurant Radish, to the podcast. Amanda shares her inspiring journey from growing up in a food-neutral household in Florida to becoming a celebrated figure in the culinary world. She recounts her early experiences working at Williams-Sonoma, developing innovative recipes, and authoring cookbooks. Amanda also discusses her creative project, "Fridge Foraging," and her transition to opening Radish during the height of the pandemic. Listeners will gain insights into Amanda's approach to food, her entrepreneurial challenges, and her vision for creating accessible, healthy meals. Key Takeaways [2:28] Amanda’s Culinary Beginnings: Growing up in Florida with a minimal food culture and how her love for cooking was sparked during her time in San Francisco. [10:39] San Francisco Cooking School Experience: Amanda describes the intense yet rewarding training that gave her confidence in the kitchen. [15:53] Journey at Williams-Sonoma: The pivotal role Williams-Sonoma played in shaping her culinary career, including developing cookbooks like the Spiralizer Cookbook. [23:49] "Fridge Foraging" Origins: Amanda's creative and practical approach to using available ingredients to make delicious meals. [35:58] Launching Radish: The inspiration behind her restaurant and how it thrived during the pandemic with its fresh, fast-casual concept. [42:34] Insights into Restaurant Ownership: Amanda reflects on the challenges and rewards of running a small business in the food industry. Notable Quotes (6:41) “San Francisco made me fall in love with food—its farmers' markets, high-end restaurants, and vibrant culture taught me the beauty of connecting with food.” (14:53) “Cooking school gave me the foundation to feel confident in the kitchen, even when I was completely exhausted.” (36:33) “If no one else is going to do it, I guess I’m going to have to. Radish is about creating food I want to eat—wholesome, high-quality meals made fresh.” (42:39) “A restaurant is a numbers game. Without understanding the costs behind the menu, success is impossible.”   Resources Explore the menu and visit Radish Visit the official Amanda Frederickson website Get a copy of Amanda’s cookbook, Simple Beautiful Food Follow Amanda Frederickson on Instagram Follow Female Foodie on Instagram