Chef Mary Attea, currently turning out exceptional food at The Musket Room in New York City, initially set her sights on a career in the dark world of criminal psychology. But a series of restaurant jobs drew her first to the industry, and eventually to the pro kitchen. After training at the Institute of Culinary Education in New York City, Mary landed an externship at the fabled West Village restaurant Annisa, where she eventually ascended to the position of chef de cuisine, which she held until the restaurant's closure in 2017.  In her first longform, biographical interview, Mary shares her unique path and the lessons learned along the way.

And in our news and commentary segment The Line-Up, legendary restaurateur Drew NIeporent (Tribeca Grill, Nobu, Batard, etc.) shares his thoughts on the industry's short-term prospects 15 months into COVID.

And as he does each week, Brad Metzer, founder of Brad Metzger Restaurant Solutions (BMRS), joins us to share a  selection of positions that his firm is looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at [email protected].)

Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.

Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. 

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.

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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!