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.

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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.

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

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