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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.

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.

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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.

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