71 min listen
Episode 203: Reem Assil (author, Arabiyya: Recipes from the Life of an Arab in Diaspora)
Episode 203: Reem Assil (author, Arabiyya: Recipes from the Life of an Arab in Diaspora)
ratings:
Length:
90 minutes
Released:
Oct 14, 2022
Format:
Podcast episode
Description
Reem Assil, of Reem's California, was in New York City recently to promote her book Arabiyya: Recipes from the Life of an Arab in Diaspora. In addition to discussing the book, Reem and Andrew got into a variety of hot topics swirling around the industry, and Reem previewed her episode of the new online series "Normal Ain't Normal" (the episode debuts on Tuesday, October 18). And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Roni Mazumdar of Unapologetic Foods discusses their Biryani Bol direct-to-home and takeaway business, how they manage online orders and delivery with their own vehicles, and how the concept fits within their larger mission. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Please say hello to Andrew if you'll be at the LA Chef Conference this Monday. The Conference is sold out, but you can still get tickets to the afterparty on Monday, October 17.Special thanks to chef and restaurateur Greg Baxtrom for hosting Andrew and Reem at Maison Yaki in Brooklyn, NY, where this interview was conducted. Please support Maison Yaki and Greg's other restaurants.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Released:
Oct 14, 2022
Format:
Podcast episode
Titles in the series (100)
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