I was looking for a podcast with Evan Funke and I came across. Andrew talks to Chefs episode with him. 13 minute talk about sponsors and absolutely random stuff before getting into the interview is a complete dealbreaker. I don’t have time for that.

Love how comfortable Andrew makes the chefs feel when he interviews them! He gets to some real insight. Particularly liked the last one with Lior Lev Sercarz He was fabulous with all his cultural references. Fun stuff! I am from Philly and love he his including all these great local chefs.

Congrats to Andrew’s great podcast and the branching out of conversation topics we can all look forward to in the coming months! If you want to learn about who’s who and what’s happening right now in the food world—Listen & Learn!

Interesting show, but like so many podcasts the host seems more interested in sharing his views on any given topic over listening to what his guests have to say and giving them space to talk.

Love this podcast and the way Andrew gets his guests—even the ones who have already given multiple interviews—talking about subjects we haven’t heard them cover before!

I have listened to every episode and eagerly await each new one every week. Andrew has an engaging interview style that gets his subjects to open up. One of the most important things I have learned from this podcast is that fundamentally, chefs and other people in the hospitality industry are just ordinary human beings with a passion, and they are not so different from the rest of us.

I found your show 4 months after opening my own plant based restaurant in Salt Lake City. I have struggled to feel like a chef and have felt like an imposter each time I am referred to as one. Through listening to this show I have found the struggles of the first few years are not rare and that it is hard starting for nearly everyone. I feel more confident in my role with each episode I listen to. I started on episode one and am listening to them in order. Thank you for your show and all that it does for the food industry Cheers Brent from Salt Lake City Utah

Roy Choi!! He is so right about our Government!! We must protect this man at all costs!!

This has the potential of being a great podcast except for the fact that Andrew, the host, talks too much, both in the introduction and with guests. I hope he can find a way to learn from Terry Gross, the interview master, who seems more confident. She takes a step back and lets her guests do the talking. This gives space for the listeners to develop their own relationship with the ideas, topics and personalities.

I’m constantly looking for podcasts that understand chef life, this has been a great find.

I started listening to this podcast after seeing Andrew as a judge on Beat Bobby Flay. I love that most Chefs interviewed are in NY. It's interesting to hear the different roads Chefs have traveled to get to where they are. Inspirational!

I started listening to this podcast because I read Mr. Friedman‘s book chef drugs and rock ‘n’ roll and have enjoyed it immensely. I am a professional chef I have been listening to it while I am prepping, while I am driving just can’t get enough. Anyone interested in a Restaurants chefs the industry there is an episode that you will find entertaining and inspiring

Aural torture. Competing egos. If it were 15 minutes I would consider listening. Can’t commit to listen to this garbage for 2 hours.

Andrew, I’ve been listening to your pod cast since fall of 2019. I’m a career changer and recently graduated from culinary school. Listening to your show has been very eye opening and inspiring. As an aspiring chef, listening to your show and hearing other chefs talk about their struggles and successes have really gotten me through some dark times. Thank you for what you do and keep up the great work!

Andrew’s interviews are in depth, honest, deep dive conversations with chefs. The respect and curiosity he has for chefs, restaurants and the restaurant/hospitality industry shows. I’ve listened to every episode, some multiple times, and I love supporting Andrew on Patreon. If you’re not listening to thus podcast you are truly missing out. Can’t recommend it highly enough

Andrew has an incredible curiosity about how the food industry operates and specifically about the mindset of chefs...where they come from, what drives them against all odds, and displays empathy for their failure and successes. He shares he own personal struggles too which is enlightening to all who might have a family member/themselves have the same. Sadly, like a lot of America, he has succumbed to political discourse, thus diluting his message. If you want political rants, this your person, if you simply want engaging stories about all people from all walks of life, it’s not here anymore. Rooting for all in our beloved restaurant industry that they can continue to try to stay open and ultimately thrive. I am tuning out for now, I believe these remarkable industry people can make it work like they always have!!💪💪

If your in the food industry, interested in why food matters, it's history or present day relevance, tune into Andrew's pod. Deeply personal, heartfelt interviews with an incredibly diverse group of guests are well worth listening to.

Recently discovered this show during the lockdown and man has this really helped me still feel apart of the industry. Thank you for this podcast and hearing other chefs stories has been a mind opening experience.

Long time listener! Happy Birthday Andrew! Thanks for the countless times you’ve ridden with me and your guests on the way to work!

Andrew, great job on a wonderful podcast. As a professional chef, good F&B themed podcasts are few and far between, but yours is truly a pleasure to listen to. Enjoyed your book, but only these last few weeks stumbled upon your podcast and thank god I did! Don’t change anything, seriously!

I don’t cook professionally, just passionately in my own home. I found this podcast through a search for cooking-related podcasts to get me through my desk job. It’s fascinating and entertaining, and Andrew’s passion certainly adds an element that makes each interview something special. Side note, I don’t even listen on iTunes as I prefer stitcher, but I felt the need to share my thoughts so that maybe one extra person will give it a go. Happy listening!

I really enjoy the conversations on Andrew Talks to Chefs. Ive tried some really great restaurants after listening to his podcasts.

I just recently discovered this podcast and now am frantically trying to catch up. I’m a chef, all these stories are about my people, some whom I know well and others that I’m just meeting for the first time. But they’re all worthwhile. If you liked Andrew’s book, you’re going to enjoy this as well

Not a chef but love food and inter workings of chefs. Love to cook and learn from chefs. Would love to here from chefs outside of nyc and Cali. Maybe Austin? Msp?

To a food enthusiast like myself, chefs are literally rockstars. It’s safe to say I fit the demographic for this podcast. “Andrew Talks to Chefs” features fascinating discussions with chefs. Notice I said “discussions” rather than “interviews”. Andrew’s interviewing style is more conversational which I personally find to be the mark of a truly skilled interviewer. The guest is much more forthcoming and comfortable and you can clearly hear this. Andrew really has no peer when it comes to interviewing in the vast, vast pod world. Any subject, any pod. He could be equally as effective talking with any other subgroup. I would love to hear “Andrew Talks to Centenarians”, “Andrew Talks to Writers”, “Andrew Talks to Drummers” or “Andrew Talks to Baseball Hall of Famers”. In the meantime I absolutely love Andrew Talks to Chefs.

Andrew does a great job of pulling back the curtain on the personalities of the great people in the culinary profession. Learning about their processes and philosophies help me, a person not in the culinary profession, appreciate food and dining more.

Been listening for years now. Often a treat for industry folks and “civilians “ alike. It’s not as much about food and restaurant life as it is about our common struggle in life, love and career. I’m from a “front of house” background (waiters, bartenders, managers) so I love to listen in to a chefs perspective. It’s a voice rarely heard in house other than business and discipline. Check out the older episodes! Many familiar names.

I’m a young Executive Chef at a hospital in rural Idaho. I am far from the fine dining scene. Listening to this podcast brings me inspiration and insight into the lives of professional and acclaimed chef’s I may never meet, delving deep into backgrounds of their lives, restaurants, and futures. I think The host Andrew is an excellent interviewer that does his homework and asks all the right questions. Thank you for bringing the culinary experience to me.

An amazing wealth of Knowledge from some of the greatest Chefs in the Buisness. Dive into the history of how these Great Chefs become who they became on Andrew Talks to Chefs. I myself am a young professional in the industry currently cooking in Chicago for Rick Bayless, A great Show to Listen and relate to on my way to work Everyday. Keep up the great Interviews!

I found this podcast through another chef style podcast I honestly can’t remember witch one it was. I’m thinking it was through restaurant unstoppable or David Chang’s podcast either way I listen to about 18hours of podcasts a week!! Super stoked to be able to add this to the list of chef podcasts that I listen to I’m currently on episode 31 because I had to start at episode one and can’t wait to be fully caught up!! Keep up the amazing work of showcasing #whatwedo #stayhungry #stayhumble P.S. I am on year 11 of my culinary career, from Kearney Nebraska. Just though I should share that to show you that even cooks, chefs, or whatever you want to call me listen even in a small towns like Kearney, NE keep up the 🔥🔥🙌🏾🤙🏾

All the interviews are so great and give great insight into the restaurant industry. I visited your website after listening to your plea for subscriber help. Hope more people can find the site.

You are too hard on yourself. Dear Andrew, you are where you are because of the fabulous insight and natural ability to coax out of your guests the stories of struggle and triumph in an unrelenting industry. Your engagement to your listeners and the thoughtfulness you put into your interviews is obvious the moment you start your introduction, whether solo or with Katelyn (sorry dear if I spelled that wrong) or some other extraordinary friend. The setting, the content, the intent are perfectly clear with each guests, so much so I have heard many of the casts more than once. It has to be said, I missed you during your extended hiatus late summer/early fall 2019. Thank you for presenting your podcasts to not only the “civilians” but to Chef’s like me who want to hear the stories of those who are right there beside me, in our non skid shoes, taking one step at a time on the line.

Chefs from Iowa

I am so excited to finally be writing this review, I wanted to wait until I caught up on the entire series. I first found this podcast through the Tim Hollingsworth episode. I was looking for interviews with Chef Hollingsworth after viewing the Netflix series, The Final Table. Instead of just listening to that episode I started with episode 1 back in December of 2019 and just finished with the latest episode shortly before writing this review. Andrew does a great job at engaging his guests on food, the industry and culture. Since starting this journey I have been encouraged and my perspective about the industry has completely changed. I would completely recommend anybody that decides to go on this journey to pick up a copy of Knives at Dawn and Chefs, Drugs and Rock and Roll. Thank you so much, Andrew, for all the hard work you are doing through this podcast, it has become this civilians favorite podcast to listen to throughout the week.

Being married to a chef myself and also being a part of the restaurant business I found Andrew talks to Chefs enlightening. He opens the doors to so many topics that aren’t thought of by many. Keep it up Andrew!

I love this podcast. Andrew not only has real conversations with chefs about real life issues in kitchens but he talks with actual chefs. Some of the best chefs in the industry. The chefs that other chefs know, not just the food network world. It is so great to here their inspirations and stories behind their thought process. It is so obvious that Andrew genuinly cares about the people he is interviewing and the job that they do. He clearly has a real respect for our industry. I can get lost in these podcasts for hours. Thanks Andrew, keep it up.

Really enjoy this podcast! Always interesting with some of the best audio out there... love your interview style! Keep it up!

While this podcast is an amazing listen for industry veterans, I think it's a must for up and comers in the world of food. My advice is to pick a chef you've never heard of and take the time to listen to his/her story. Andrew has a knack for finding a connection with his guests that often leads down an unexpected but interesting, and entertaining, path. If you're considering a future as a cook, make this podcast your first stop. Every episode will teach you something - it's worth each minute of your time.

Andrew does a great interview! Not to loud, not boring at all!

I am certain that Andrew Friedman's interviews with chefs and other restaurateurs will become--in fact, they are already--an invaluable historical archive. Smithsonian style. Because he is so well informed about his interviewees, Friedman brings out significant, little-known aspects of his interlocutors' backgrounds and conditions in the industry that they then elaborate on in surprising ways.

I’m a 20+ year vet of the chef world and I fall into the many trappings talked about on this show. Growing up as many chefs did with some form of learning disability and not really knowing what it was or why. I myself fell into sports and cooking because that’s where I felt I belonged most. They were both an outlet for anger, aggression and creativity. Being dyslexic I have quite literally never had the ability to sit and read a book like a normal person. The advent of the podcast never really appealed to me at first until I started discovering professional food based shows. But within that realm this show in particular is amazing. Thanks to the likes of Instagram we all know a lot about people but don’t really know them at all. What Andrew does by diving into so many different chefs lives makes this show a very special one. It allows you to get to know the people you often hear about better. But most importantly for someone like me and many others it gives us a new avenue to learn beyond having to read, when we can’t do it well. It has also shown many of us that there are some really talented people in our industry that have suffered the same way and have persevered. It took me 2 months of my commute to get through every show in the catalogue and to be honest the shows can’t come fast enough! Looking forward to many more.

Andrew’s conversations with chefs and industry insiders are always enlightening and entertaining. He is prepared, inquisitive, and connected to the guests. I have learned something new in almost every interview.

This is a great program with a knowledgeable and skilled host. You will learn about the experiences of many of the world’s best chefs. Required listening for young cooks, experienced chefs, and culinary enthusiasts.

I love to wind down the night by listening to Andrew & each and every chef he brings on his podcasts. I may listen to an entire episode at once, but when they go over an hour I’ll usually break them up into two nights. Last night I listened to his interview with Milton Abel ll and it really touched me. He was so genuine, humble and happy to be sitting with you Andrew. Congrats on bringing all these great chefs to us.

Thank you Andrew!

Already being a fan of his books, Andrew does a great job interviewing some of the most interesting chefs, especially some of the lesser known cookies in the US. As a chef myself, it’s great to hear that I’m not alone in a lot of feelings among those in the industry. Also that you don’t necessarily need the best pedigree in the world to do something awesome. Andrew sometimes has talked over guests or made it about him but has done an awesome job about correcting that last season and newer episodes. It’s almost like a chef writer’s version of Marc Maron’s pod. A true conversation that never feels forced. Bo Bech, Victoria Blamey, and Kinch are some of my favorite interviews! PS being from the south I’d feel a disservice in not helping your fried chicken game out, however leaving a recipe in a review is probably a bad look.

This podcast couldn’t have come a better time in my life. I am a line cooked turned chef and to be able to listen to chefs that I look up to is great. Having a family and a full time job the idea of being able to go work for guys like David Kinch seems almost impossible. Luckily I have cookbooks and podcast like this. Every episode I learn about achieving goals, being a teacher, and most of all what it takes to be a chef. If you are a young cook start from episode one try to listen to one or two a day. You will not regret it!

I really enjoy this podcast and appreciate that you do your homework on the chefs/guests . I think it helps you ask some great questions and allowing the guests to open up . Keep turning over those stones !

I’ve been listening to this podcast from it’s inception and honestly have been waiting a long time for someone to spearhead a project like this. After finishing the Cayman podcast I just can’t hold my breath any longer. Andrew, I’m not trolling, please take this to heart so you can make this the podcast many of us want it to be. Firstly, it should be renamed - Chefs listen to Andrew. I have had the privilege of hosting and working with many of the chefs you have on your podcast and I tune in to listen to what they have to say. Sadly however as soon as they get going you talk over them, name drop to promote your book, lead them off topic, talk about yourself and your profession, speak to your thoughts on the industry - not theirs, and constantly repeat who you know and what you’ve done. I’m tuning in to get more insight on the chef world, not the writing world or your world for that matter. That’s all fine but it’s “Andrew talks to chefs” and I honestly feel it’s become mostly about you. I have listened to every podcast, that’s a lot of hours, so please take this into consideration. Tone down the “me” and listen to what they have to say on your mostly pertinent questions. As a chef I understand it’s an intimidating world to “try to relate to and fit into”, but you don’t have to, just ask great questions and more importantly - listen! Looking forward to many more assuming you do take this to heart.

I have been searching for a food/chef related podcast for a long time, until I came across Your amazing, highly informative podcast. Such incredible guests, who’s stories are so inspirational, absolutely love love and can’t wait to dive into another episode. Thx you so much Neill