Philly's Omar Tate discusses the genesis of Honeysuckle Projects & Honeysuckle Provisions, and his parallel paths as both chef and artist.

Episode 220: Omar Tate (Honeysuckle Projects; Philadelphia, PA)

Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.

Society & Culture

Personal Journals

History

Philosophy

Places & Travel

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

Evan Funke, one of our most celebrated pasta practitioners, discusses his Italian awakening, and the inspiration for his restaurants.

Evan Funke (Felix, Mother Wolf, etc.) on Pasta, Italy, and the Meaning of Life

Chef Nina Compton shares the steps in her journey to Compère Lapin, and how she mingles disparate influences in her cooking.

Nina Compton (Compère Lapin, New Orleans) on How She Put it All Together

Austin Johnson shares his journey from the American heartland to One White Street & Rigor Hill Market in NYC.

Austin Johnson's Long and Winding Road to One White Street (NYC)

The great Alain Ducasse discusses his new book "Good Taste: A Life of Food and Passion."

Alain Ducasse on His New Book "Good Taste: A Life of Food and Passion" (An Andrew Talks to Chefs Special Conversation)

"The Taste of Things" director Trần Anh Hùng shares the story behind his beautiful film, and how he went about realizing it.

Episode 220: Omar Tate (Honeysuckle Projects; Philadelphia, PA)

Download our free app to listen on your phone