Andrew Talks to Chefs

Friend of the pod David Nayfeld [https://www.instagram.com/davidnayfeld/?hl=en], of Che Fico [https://www.chefico.com/] and other Bay Area restaurants, discusses his inaugural cookbook, Dad, What's for DInner--an outstanding first effort, and a perfect Father's Day gift [https://www.penguinrandomhouse.com/books/729700/dad-whats-for-dinner-by-david-nayfeld-with-joshua-david-stein/].  Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez [https://www.getmeez.com/], the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters [https://www.getmeez.com/network].  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 [https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1] (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 [https://www.instagram.com/chefpodcast/?hl=en].  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. [https://www.instagram.com/degestation/?hl=en] For Andrew's writing, dining, and personal adventures, follow along at his personal feed [https://www.instagram.com/toquelandandrew/?hl=en]. Thank you for listening—please don't hesitate to reach out [andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener] with any feedback and/or suggestions!

Besha Rodell [https://www.instagram.com/besharodell/?hl=en] has written about food and/or reviewed restaurants for Creative Loafing, LA Weekly, The New York Times, Food & Wine, and other outlets, and is currently the restaurant critic for The Age [https://www.theage.com.au/goodfood/by/besha-rodell-h29n0x]. Today, she joins us to discuss her moving and entertaining new memoir Hunger Like a Thirst [https://us.macmillan.com/books/9781250807120/hungerlikeathirst/]. The book tells the story of Besha's nomadic child- and adulthood, her migration from restaurant work to writing about restaurants, her approach to criticism, and some key themes of the book. Our thanks to Chef Michael Lomonaco and the team at Porter House Bar and Grill [https://www.porterhousenyc.com/] for hosting this interview. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez [https://www.getmeez.com/], the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters [https://www.getmeez.com/network].  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 [https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1] (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 [https://www.instagram.com/chefpodcast/?hl=en].  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. [https://www.instagram.com/degestation/?hl=en] For Andrew's writing, dining, and personal adventures, follow along at his personal feed [https://www.instagram.com/toquelandandrew/?hl=en]. Thank you for listening—please don't hesitate to reach out [andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener] with any feedback and/or suggestions!

For nearly a decade, the LA Chef Conference [https://www.lachefconference.com/] has been the gathering of Los Angeles chefs and industry professionals. After a one-year hiatus, the conference returns this October 6 in its new home at Redbird and Vibiana in Downtown LA [https://redbird.la/]. On this episode, conference founder Brad Metzger and host chef Neal Fraser join Andrew to discuss some featured topics, speakers, and chefs who will be cooking for the conference's always-impressive lunch, including (in alphabetical order) Gilberto Cetina, David Gelb, Rashida Holmes, Jordan Kahn, Evan Kleiman, Michael Mina, Charles Namba, Laurie Ochoa, Nancy Silverton, Michael Voltaggio, Alice Waters, and others. (Andrew will be moderating a panel on Ten Years of Chef's Table, celebrating the acclaimed Netflix series.) Be sure to check out the details at the LA Chef Conference site, and sign up there for email updates regarding tickets (including discounted tickets for restaurant professionals) and updates to the line up [https://www.lachefconference.com/]. Following the brief conversation about this year's conference, we share some excerpts from previous conference interviews that give a sense of what makes this homegrown event, and the city it celebrates, so special. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez [https://www.getmeez.com/], the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters [https://www.getmeez.com/network].  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 [https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1] (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 [https://www.instagram.com/chefpodcast/?hl=en].  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. [https://www.instagram.com/degestation/?hl=en] For Andrew's writing, dining, and personal adventures, follow along at his personal feed [https://www.instagram.com/toquelandandrew/?hl=en]. Thank you for listening—please don't hesitate to reach out [andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener] with any feedback and/or suggestions!

Before launching her hit modern-Japanese restaurant Lingo in Greenpoint, Brooklyn [https://www.lingobk.com/], chef Emily Yuen [https://www.instagram.com/chefemilyyuen/]worked in some hardcore French kitchens in London and Singapore, then found her way to New York City. In this conversation, Emily shares her evolution from French to Japanese cuisine, how she developed her management chops, and the disparate influences in her food. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez [https://www.getmeez.com/], the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters [https://www.getmeez.com/network].    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 [https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1] (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 [https://www.instagram.com/chefpodcast/?hl=en].  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. [https://www.instagram.com/degestation/?hl=en] For Andrew's writing, dining, and personal adventures, follow along at his personal feed [https://www.instagram.com/toquelandandrew/?hl=en]. Thank you for listening—please don't hesitate to reach out [andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener] with any feedback and/or suggestions!

Calvin Eng has had a busy and successful few years. His restaurant Bonnie's [https://www.bonniesbrooklyn.com/] in Williamsburg, Brooklyn, has become a hub of modern Cantonese-American cuisine, and now he's out with his first cookbook, Salt Sugar MSG: Recipes and Stories from a Cantonese American Home. [https://www.penguinrandomhouse.com/books/734868/salt-sugar-msg-by-calvin-eng-with-phoebe-melnick/] Andrew caught up with Calvin at his home in Williamsburg to discuss his path to his current projects, and the two are joined for part of the conversation by Phoebe Melnick, Calvin's partner and collaborator, to discuss the book-writing process. Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez [https://www.getmeez.com/], the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters [https://www.getmeez.com/network].  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 [https://www.amazon.com/Dish-Lives-Labor-Behind-Plate-ebook/dp/B0BDZLY2M1] (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 [https://www.instagram.com/chefpodcast/?hl=en].  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. [https://www.instagram.com/degestation/?hl=en] For Andrew's writing, dining, and personal adventures, follow along at his personal feed [https://www.instagram.com/toquelandandrew/?hl=en]. Thank you for listening—please don't hesitate to reach out [andrew@andrewtalkstochefs.com?subject=Andrew%20%20Talks%20to%20Chefs/Note%20from%20a%20Listener] with any feedback and/or suggestions!