Daniel Holzman has made a name for himself as a prolific and successful chef and operator, most recently at Danny Boy's Famous Original in LA; Matt Rodbard has done the same in the world of food writing, editing, online publishing, and podcasting as the founding editor of TASTE and the author of Koreatown. Now, the two friends and writing partners have concocted a wonderful, singular cookbook Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.

On the publication day of their book, we're delighted to share this conversation, recorded remotely from an undisclosed and unique location somewhere in the City of Angels.

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.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

By functioning as a chef, entrepreneur, author, entertainer, and social activist, Roy Choi has emerged as one the crucial, genuine voices in the food industry today. On this episode, Roy makes his Andrew Talks to Chefs debut to discuss Season 2 of his show Broken Bread, which looks at myriad social issues through the Prisim of food. As always, Roy is thoughtful, insightful, and open in a conversation that we love.

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.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Ji Hye Kim spent her childhood in Seoul, Korea, and her teenage years in New Jersey, before discovering a love for restaurants during college jobs in Ann Arbor, Michigan, where she's now chef of, and a partner in, Miss Kim. On this episode of the pod, Ji Hye shares the story of how she decided on a life in the kitchen, why she spent a few years working the deli counter at the legendary Zingerman's, and the relationships she enjoys with local farms and how their produce impacts her takes on traditional Korean dishes.

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.

photo of Ji Hye Kim ©EEBerger.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Diana and Zack Wangeman were childhood friends in Oaxaca who followed different paths to their current success at Sobre Masa in Brooklyn, NY. On this episode of the pod, they share the story of coming to appreciate the food of Oaxaca, how they ended up in New York (and married), and the broader mission of their business. 

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.

*  photo of Zack & Diana by Melissa Hom.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef Kevin O'Donnell loves a challenge, but even he wasn't prepared to open his new "free-style" Italian restaurant Giusto (Newport, RI) during a global pandemic. Kevin shares how Giusto launched and thrived against the odds. He also discusses his culinary awakening, his culinary school experience, and what it was like being a newly arrived American chef in Paris with just two weeks to ready a project for opening. 

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.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Happy New Year! We wanted to kick 2022 off with something positive, and are thrilled to welcome one of the pod's most popular guests ever, Missy Robbins (chef & co-owner of Lilia & Misi in Brooklyn, NY), back to the show. On this episode, Missy discusses her second book, Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes, coauthored with Talia Baiocchi. Missy shares the origin and process of producing this wonderful resource that combines fundamental knowledge with both traditional and signature recipes. She and Andrew also get into what it was like producing a book during a pandemic, the personal touch every cook brings to preparing recipes, and just what it is that makes pasta so universally appealing.

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.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Author and journalist Corey Mintz's new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, should be required reading for industry professionals and anyone who wants restaurants to evolve as they must to survive as viable businesses and workplaces, and succeed in the future. In this episode, Corey joins Andrew to discuss the challenges facing the industry, and the actions he suggests diners take to do their part to bring about change.

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.

Photo of Corey Mintz by Jaime Hogge.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Pati Jinich's enthusiasm for and curiosity about her native Mexico is boundless. She explores the myriad states and cuisines of Mexico on her PBS series Pati's Mexican Table, currently in its 10th season, and in her cookbooks. On this episode of the pod, Pati joins Andrew to discuss her latest book, Treasures of the Mexican Table (which publishes today), and her recent PBS special La Frontera, about the US/Mexican border and the rich culture to be discovered there. And, this being Thanksgiving week in the United States, Andrew and Pati compare notes on their personal Thanksgiving tables and traditions.

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.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

We at Andrew Talks to Chefs are huge fans of Gabe McMackin. Talented and thoughtful, he owned and operated his own restaurant The Finch for five years, and currently is chef of Troutbeck, a magnificent, historic property in Upstate, NY. Gabe and Andrew recently sat down to discuss Gabe's path to the pro kitchen, as well as changing kitchen culture, and myriad other subjects.

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.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

For years now, Dan Richer's name has been synonymous with superlative pizza. At his Razza Pizza Artigianale in Jersey City, NJ, he turns out some of the most acclaimed pizza in the United States. Now, he's teamed up with collaborator Katie Parla to share his hard-earned pizza-making wisdom in The Joy of Pizza, which debuts today (November 9, 2021). Andrew was knocked out by the book's wealth of information, instructive images, and passion, and we're thrilled to celebrate this book and share a new conversation with Dan, all about the writing process. (You might also enjoy checking out Dan's prior visit to the show. with LA's Daniele Uditi.)

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.

*  Photo of Dan by Eric Wolfinger.

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 (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. 

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.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!