Episode 98: Signature Dishes That Matter with Christine Muhlke & Michael Laiskonis

Episode 5: Paul Kahan: While in Gotham City to promote his new cookbook Cheers to the Publican (coauthored with chef Cosmo Goss and collaborator Rachel Holtzman) Chicago's Paul Kahan--named Outstanding Chef in 2013 by the James Beard Foundation--dropped by for a chat about growing up the son of a Chicago smoked fish purveyor, bolting the computer programming trade for the pro kitchen, his formative years working for Erwin Drechsler and Rick Bayless, and his culinary kinship with California. Oh, and he tells us why the "wrestler's mentality" he developed in high school has served him well to this day. He also takes us through his early chef-owner days opening Blackbird, avec, and The Publican, and up to the 10-entity empire he and his partners run today. And, of course, we chat about why he wrote this cookbook, at this time. by Andrew Talks to Chefs

69 min listen

Episode 9: Victoria Blamey: Victoria Blamey is a good sport. The chef of Chumley’s, the reinvigorated former speakeasy in New York City’s West Village, agreed to meet Andrew for a shift drink and interview after dinner service at the restaurant. The two got to it around midnight and talked up a storm over cocktails, while Victoria’s crew gradually wrapped up their evening all around them. The two discussed the restaurant’s already-famous burger and why Victoria won’t customize it (a philosophical disagreement she and Andrew had been arguing for months off-radio); what it was like to be a young, female chef from Chile coming up in Michelin-starred kitchens in the UK and Australia; and her stints working for chefs like Paul Liebrandt (Corton), Matt Lightner (Atera), and Justin Smillie (Il Buco Alimentari e Vineria and Upland). Victoria also shares the origins and inspirations for her distinct visual style and her thoughts about cooking as an expression of self. A personal conversation be by Andrew Talks to Chefs

89 min listen

Episode 19: Hillary Sterling: As she was giddy with excitement at the prospect of decamping New York City for a Mexican adventure, Andrew joined Hillary Sterling one morning in the Vic's dining room for some shop talk--they kicked around the special allure travel holds for chefs, the value of a chef having worked in the front of house, the importance of sound cues in the kitchen, chef as teacher, and more. A fun and freewheeling conversation with a quick, witty, reflective chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

70 min listen

Episode 12: Elise Kornack: Just six months ago, Elise Kornack was the chef and co-owner of one of the most unique tasting menu restaurants in the world, Brooklyn's 12-seat, Michelin-starred jewel box Take Root. Today, she's enjoying a breather in her new home in the woods of Saugerties, New York, two hours north of the big city, where she's been reflecting on her life and career and plotting her next professional chapter. Andrew recently threw his mics and recording equipment into his trunk and drove up to spend a Sunday with Elise and check in on her state of mind and future goals. She shared some previously guarded details about her reasons for shuttering Take Root and took us through the evolution she made as a young woman from artist to line cook to chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or re by Andrew Talks to Chefs

95 min listen

Episode 14: Curtis Stone: Los Angeles’s chef Curtis Stone joins us for a special bonus episode to discuss the coming format change at his Beverly Hills hit Maude, which will switch to a wine-region-inspired tasting menu in late January. (The first region he’s exploring: Rioja!) Curtis discusses the reason for the change, and the recent research trip he and his team took to Spain and how the inspiration they found there will find its way back to the restaurant. In this season of giving, we also look at his restaurant group’s unique philanthropic philosophy, especially their recent partnership with Chrysalis, which matches people who need a second chance (e.g., those who’ve spent time in prison or are homeless) through jobs. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate/review us on Apple's podcast st by Andrew Talks to Chefs

61 min listen

Episode 7: Greg Baxtrom: Last year, chef Greg Baxtrom took one of the best resumes around (Alinea, Per Se, Blue Hill at Stone Barns, Atera) and funneled his hard-earned technique and experience into Brooklyn's Olmsted restaurant, a neighborhood gem that quickly rose to prominence as a destination restaurant. On the heels of Olmsted's inclusion on Esquire's Best New Restaurants list, Greg takes us through his young life and career and shares his recent experience opening his first restaurant as chef-owner. A rare and unusually open conversation about this crucial transitional time in a chef's career. by Andrew Talks to Chefs

76 min listen

Trailer: Andrew Talks to Chefs: trailer for Andrew Talks to Chefs, a new podcast series by Andrew Talks to Chefs

1 min listen

Episode 3: Michael Anthony: Chef Michael Anthony has been at the helm of New York City's Gramercy Tavern since 2006. During that time, he has consistently polished one of the true diamonds of the Manhattan restaurant landscape, earning top honors, such as the James Beard Foundation Award for Outstanding Chef in the nation. But Mike, one of the industry's true good guys, didn't grow up dreaming of becoming a chef; he found his way to the kitchen after a traditional college career and travel overseas. In this episode, Mike takes us through his childhood, time in Japan (where he once thought he might stay for life), France, and New York City, where he began his US career working with Daniel Boulud in the original home of Restaurant Daniel. Hear the story of his evolution as a chef and how his path took him to his current, longtime home at Gramercy Tavern. by Andrew Talks to Chefs

68 min listen

Episode 13: Michael White/Philip Tessier: Our first twofer! Chef Michael White, the force behind Marea, Ai Fiori, Osteria Morini, and other modern classics, tells us how he morphed from an offensive tackle from Beloit, Wisconsin, into one of the best practitioners of Italian cuisine in the world. And Philip Tessier, a young veteran of the Thomas Keller Restaurant Group who won a long-coveted silver medal for the United States at the international Bocuse d'Or competition, takes us inside his triumph and talks about his beautiful new book Chasing Bocuse, which tells the story of the competition and the USA's decades-long road to the podium. Andrew coauthored Michael's cookbook Classico e Moderno and wrote his own book about the Bocuse d'Or, Knives at Dawn, so brings his own point of view to both of these interviews. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on yo by Andrew Talks to Chefs

110 min listen

Episode 17: Hooni Kim: If there's such a thing as an epic podcast interview, this is it: Chef Hooni Kim's story spans three continents ... before the age of ten. From there, it's a long journey to the professional kitchen, and then to discovering who he was on the plate, which he sprung on the New York City dining public, first at Danji and then at Hanjan, where he offers his own personal take on Korean cuisine. Along the way, he did time at medical school (including a harrowing ER story), in the demanding ktichens of Daniel and Masa, and along the way became an accidental television star in his native Korea. This is a long one, but we thought it was worth every minute. Just settle in and enjoy. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

112 min listen

Episode 2: Amanda Cohen: Amanda Cohen has been chef-owner of downtown New York City's groundbreaking vegetable restaurant Dirt Candy for nearly a decade. Dirt Candy began as a 350-square-foot labor of love and grew into its current, much larger home two years ago. Recently Amanda shifted to an all-tasting-menu format, so we thought it was a perfect time to check in with this always thoughtful, entertaining chef. (Fans of Andrew's prior podcast, The Front Burner with Jimmy and Andrew, will remember her as one of our most frequent and favorite guests.) Amanda takes us through her career, the unique challenges of being a vegetable-focused chef, the omnipresent turbulence of the hospitality business, and the joys of using her restaurant to support causes she believes in. by Andrew Talks to Chefs

60 min listen

Episode 8: David Kinch: While in New York City to attend the annual Michelin Guide celebration, chef David Kinch of Manresa, The Bywater, and Manresa Bread, popped in to chat with Andrew about Manresa's 15th anniversary and the special activities he arranged around that milestone (including installing his team in 3 different acclaimed kitchens in France for extended visits). He also shared his thoughts on the state of world cuisine in what he believes is a golden age, and how he looks at, and plans for, the next stage of his career, and life. One of our best and most celebrated chefs in a wonderfully unguarded mode. by Andrew Talks to Chefs

71 min listen

Episode 6: Stephen Harris: Before he became a chef and turned The Sportsman in Seasalter, Kent, into a Michelin-starred destination restaurant, Stephen Harris was a punk rocker, history teacher, and financial advisor. Though he didn't discover the pro kitchen until he was nearly 30, this self-taught talent has taken his ideas of food as an expression of terroir and created what the National Restaurant Awards deemed the best restaurant in the UK in 2016 and 2017. While in New York City to promote his new cookbook (also titled The Sportsman), Stephen joined us to describe his unusual path and tell us all about the evolution of his style, his restaurant, and his book. by Andrew Talks to Chefs

97 min listen

Episode 10: Massimo Bottura: Our first season just keeps getting better and better as one of the most acclaimed chefs on the planet, Massimo Bottura of Modena's Osteria Francescana, drops in to talk about his new book Bread is Gold. The book tells the story of his ambitious project at the 2015 Milan Expo where he brought 65 chefs from around the world together to show highly creative ways to use past-their-prime ingredients and minimize food waste. We also talk about how the project is distinctly Italian, why he considers New York City a second home, and some key turning points in his life. This famously high-energy, passionate chef brings it in this memorable conversation. by Andrew Talks to Chefs

76 min listen

Episode 35: Remembering Anthony Bourdain: The world lost one of the great representatives of the chef profession today with the tragic death of Anthony Bourdain. Andrew and Chef Bill Telepan got together to talk about this departed icon, and his influence on the industry and beyond. A quick, unedited commiseration on a very sad day. RIP Tony. by Andrew Talks to Chefs

31 min listen

Episode 1: Alex Stupak: Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. by Andrew Talks to Chefs

91 min listen

Episode 11: Marcus Samuelsson: As his newest restaurant, Marcus B&P in Newark, New Jersey, came to life around him, Marcus Samuelsson took an hour to sit with Andrew (who was his publicist back in the 1990s) and reflect on his career: How he picks his next projects, divides his time, and what’s changed in the pro kitchen in the quarter century since he came to the United States. He also tells us all about the process of opening a new restaurant in a new city for the first time. A personal session with one of the most visible chefs in the United States today. by Andrew Talks to Chefs

65 min listen

Episode 18: Dan Kluger: Loring Place chef-owner Dan Kluger first became known to New York CIty restaurant-goers as the chef of ABC Kitchen, where he announced himself with a dynamic, vegetable-forward style that's among the best of its class anywhere in the United States. But this modest chef's backstory is deep, and punctuated by time with industry legends: He learned alongside Floyd Cardoz, Jean-Georges Vongerichten, and Tom Colicchio. A fellow resident of Westchester County, Dan swung by Andrew's house on the way into Manhattan one recent morning for a chat about his life and career, and some thoughts on the value and challenges of keeping it simple. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

90 min listen

Episode 40: Emma Bengtsson: Few toques have made the leap from pastry chef to executive chef, but Emma Bengtsson of Aquavit in New York City did it in grand style, earning rave reviews and two Michelin stars since taking over the restaurant's kitchen in 2014. Andrew recently visited with Emma at the restaurant to review her early days cooking in Sweden, her love-at-first-sight relationship with New York City, her management style, and how she navigated the transition to her current role. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

71 min listen

Episode 4: Amanda Freitag: Most listeners probably know Amanda Freitag solely as a television personality from her work on Chopped and other shows. But long before her first at-bat on the air (battling Bobby Flay on Iron Chef), Amanda was a veteran New York City chef. We explore that part of her life for the full hour, from her teenage gigs in New Jersey catering halls to the Culinary Institute of America to jobs in the kitchens of such legends as Jean-Georges Vongerichten and Diane Forley, and eventually to becoming a chef in her own right at Cesca, The Harrison, and other New York City restaurants. An honest, funny, insightful hour full of great stories and perspective. by Andrew Talks to Chefs

57 min listen

Episode 15: Richard Blais: Andrew finds himself torn at the outset of our Season 1 finale. On the one hand, he has a hugely entertaining guest--chef/author/podcaster/personality Richard Blais. On the other, this is the week that one of the biggest chefs in the country left the spotlight after a slew of sexual harassment allegations. So Andrew and Caitlin try to make sense of that news and how a (male) writer can help, then abruptly shift gears to celebrate the season and dive into Andrew's interview with Richard. The two of them discuss just about everything, from Richard's Long Island childhood, to his time working at The French Laundry, Daniel, and el Bulli, to opening his own places, and finding stardom on Top Chef. They also compare notes on podcasting (Richard's Starving for Attention debuted just a few months before this show), cookbook writing, and pre-video game entertainment. by Andrew Talks to Chefs

102 min listen

Episode 24: Bruce Marder: Bruce Marder is the first chef named in Andrew's brand new book Chefs, Drugs, and Rock & Roll. But he's far from a household name, despite the fact that his long-departed West Beach Cafe is legendary, and that he currently co-owns and operates a handful of successful LA-area restaurants, including Capo and the forthcoming Red Rooster. When Andrew's recent flight home from LA got canceled, he suddenly found himself crashing at the home of Bruce and his wife Shelley, and the two sat down for an interview on a sunny Saturday afternoon in the couple's home kitchen. They discuss Bruce's still-burning passion for cooking, his next restaurant, and how he feels about his place in American chef history. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast stor by Andrew Talks to Chefs

75 min listen

Episode 25: Ayesha Nurdjaja: At Shuka restaurant in downtown Manhattan, chef Ayesha Nurdjaja subtly makes Middle Eastern/Mediterranean cuisine her own. Over coffee one recent morning, she and Andrew kicked around her unique approach to her culinary education, favoring time spent in home kitchens around the world. She also shares a lot about her Brooklyn upbringing and her path to the professional kitchen after considering careers in gemology and music. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

66 min listen

Episode 21: Claire Welle: Claire Welle, the chef of Otway restaurant in Brooklyn, NY, has been drawing a lot of attention lately for her straightforward, relatable bistro menu, tweaked just enough to make it enduringly personal. She and Andrew took up a booth one morning last week during the prep day at Otway and talked over her young life and career; her views on teamwork, collaboration, and chemistry; how the current "cook's market" impacts contemporary pro kitchens; her opinion of cooking schools; and a lot more. (We think this is a wonderful companion interview to our preceding episode with Charlie Palmer). Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

82 min listen

Episode 31: JJ Johnson: Chef JJ Johnson and Andrew are both very much on the go this spring as they promote their respective books. (Pro tip: Check out JJ's From Harlem to Heaven--it's wonderful!) But they found a few minutes to comandeer a table at The Mermaid Inn and catch up--comparing notes on the book writing/publishing/promotion experience, discussing JJ's exploration of the African diaspora in restaurants and writing, and kicking around JJ's new restaurant concept and how he's enjoying a break from the pro kitchen. Pull up a chair and join them for a fast-moving hour of shop talk. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

62 min listen

Episode 41: Daniel Holzman: How in the world did a guy who started off in top French kitchens such as Le Bernardin (at age 14!) end up co-founding a collection of restaurants like The Meatball Shop? In a remarkably open and honest conversation, Daniel Holzman takes us through the twists and turns of his young life and career and explains how he course-corrected to his current path. He and Andrew also go deep on a lot of frank talk about creativity and the restaurant industry. We love this episode and think you will, too. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

82 min listen

Episode 29: Norman Van Aken: Maybe it's because they have Florida in common, or maybe because they both write, or maybe it's something more simple and special than that, but Andrew has always felt a kinship with Chef Norman Van Aken, who's been making his mark on Florida dining since his his first at-bats in Key West in the early 1980s. Norman recently welcomed Andrew to Miami to help him promote Chefs, Drugs, and Rock & Roll at Norman's new cooking school, In the Kitchen with Norman Van Aken, and his beautiful new Downtown Miami restaurant, named Three. During the visit, the two sat down at one of Norman's favorite hangs, Palacio de los Jugos, and gabbed about Florida, cooking, writing, and Norman's great career over lunch. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast by Andrew Talks to Chefs

71 min listen

Episode 22: Angie Mar: For a career-changer, Chef Angie Mar's ascent in the chef world has been nothing short of astounding. Andrew swung by her stylish, wildly successful West Village restaurant The Beatrice Inn to get her story, from her Seattle upbringing to her life as a real estate agent in Los Angeles to her decision to chuck it all and jump into the pro kitchen. They also discuss the unique culture and rituals behind the scenes at The Beatrice Inn and how she went about buying the business and making it into the huge success it's become. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to *Andrew Talks to Chefs* (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

97 min listen

Episode 20: Charlie Palmer: The great American chef Charlie Palmer sat down with Andrew the other day at the top of the Archer Hotel in Midtown Manhattan to talk over his life and career, from The River Cafe to Aureole to his collection of restaurants on both coasts of the United States. During this free-ranging interview, they also discuss the relevancy of sports to cooking; teamwork in the kitchen; and how he keeps things fresh after all this time. (Note: This is a wonderful companion interview to our next episode, with Claire Welle.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

54 min listen

Episode 47: Justin Hilbert: For three years, at Maude restaurant in Beverly HIlls, Justin Hilbert (who was elevated to Executive Chef by Chef-Owner Curtis Stone in April 2016) changed the menu monthly to celebrate a single ingredient. These days, the restaurant revamps itself quarterly to focus on a different wine region. What kind of chef does it take to pull off this periodic feat, and what toll does the commitment demand of the chef? Find out in this remarkably open conversation with Justin, who also recounts his first days in the pro kitchen, his time in New York restaurants such as WD-50 and Gwynnett Street, and his other creative interests. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! by Andrew Talks to Chefs

82 min listen

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Episode 98: Signature Dishes That Matter with Christine Muhlke & Michael Laiskonis

Episode 98: Signature Dishes That Matter with Christine Muhlke & Michael Laiskonis

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