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Inside ‘The Dish’ with Author Andrew Friedman

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Today I’m talking to Author Andrew Friedman. His most recent book is called The Dish: The Lives and Labor Behind One Plate of Food. It takes a deep dive into one Chicago kitchen to explore the nature of our food system and the professionals who plate and prepare the food we eat. He’s also the host of the podcast “Andrew Talks to Chefs”.
You’ll hear about the inspiration for his book and the journey it took him on to understand the labor and love that went into a single dish. You’ll learn how the restaurant industry has evolved, and the changes it might face in the future. You’ll also hear his thoughts on the rising food costs and how industry professionals are managing.

What you’ll learn from Andrew Friedman
  • Andrew Friedman’s inspiration for the book 3:12
  • Why he chose to focus on a restaurant in Chicago 5:4
  • The dish Andrew Friedman chose to highlight in the book 9:08
  • The reason he wanted to involve young chefs 14:17
  • His biggest discovery from researching the process 17:02
  • The true hero’s of the food chain 17:53
  • The process of researching the book 20:32
  • Shared characteristics between farmers and chefs 20:50
  • How the industry has changed since the 90s 21:39
  • Why the old school kitchen was more entertaining to write about 22:59
  • How the pandemic changed the way chefs operate 25:03
  • The new nature of collaboration 26:07
  • How famous chefs are changing the restaurant experience 26:44
  • One unique collaborative fundraising project 27:40
  • The changing role of chefs in popular culture 28:49
  • A surprising chef who doesn’t consider his food an art 30:50
  • Why cooking is a scientific endeavor 31:51
  • One topic that rarely gets talked about 32:28
  • How eating has been transformed over the centuries 33:11
  • Observing the menu planning process as an outsider 36:50
  • Designing dishes in two different restaurant worlds 39:43
  • How technology might affect the brainstorming process 42:22
  • Andrew Friedman’s goal for readers of the book 45:29
  • What he does every time he leaves a restaurant 45:50
  • Understanding the cost of your meal 46:44
  • What every chef fears 49:14
  • Where the industry has gone wrong in terms of pricing 50:09
  • How he chooses guests for his podcast 52:12
  • Keeping listeners engaged and the conversation interesting 53:58
  • The most interesting guest he’s had on the show 56:36
  • His creative process 59:27
  • A food tour through New York 1:03:30
  • His guilty pleasure food 1:05:16
  • Cookbooks that have inspired him 1:06:18


    • I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

    Get the book here!
    Links to most downloaded episodes (click on any picture to listen to the episode)

    Chef Sheldon Simeon

    Chef Andy Doubrava

    Chef Chris Kajioka

    Chef Jacques Pepin


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    Links mentioned in this episode

    Andrew Talks to Chefs (Apple Podcast)

    Andrew Talks to Chefs (Spotify)

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    flavors unknown podcastBy Emmanuel Laroche - Show Host
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