Chef Bryce Shuman considered becoming an actor before course-correcting to the pro kitchen. Following culinary school, he worked in some acclaimed restaurants, including an executive sous chef position at Eleven Madison Park in its heyday, before opening his own Betony, which had a successful run in Midtown Manhattan. He recently fulfilled a dream of opening a live-fire restaurant, Sweetbriar, in New York City. Andrew and Bryce sat down recently to discuss his young life, career, and current passion for live-fire cooking.

And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Kendra Cusack, chief of operations for New York City's Loring Place restaurant and its sister businesses, joins us to discuss managing and ticketing special events online. 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.

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 news.

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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