**OUR FIRST VIDEO EPISODE!!**

It’s a big day here at Andrew Talks to Chefs as we share our first video podcast with you.

(You can watch on Spotify or YouTube, or you can just keep listening in all the same places you always have.)

Our guest on this momentous occasion is Sohui Kim, chef and co-owner of Gage & Tollner and Insa in Brooklyn, NY. Sohui tells Andrew all about about her early childhood in South Korea, move to the United States as a preteen, diversion from academics to the pro kitchen, and the genesis of her current restaurants as well as the first place she and husband-partner Ben Schneider opened, the fondly remembered Good Fork in Red Hook, Brooklyn. It’s no coincidence that we selected Sohui as our first video guest, because our video episodes will be filmed in the private dining rooms at Gage & Tollner. 

Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

And thanks to S.Pellegrino for their longstanding support of the pod. 

Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions. 

Episode host/producer: Andrew Friedman

Producer: Roderick Alleyne

Cinematographer/editor/mixer: Victor Michael Thelian

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.

We'd love if you followed us on Instagram. 

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.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!