Episode Details

At a time of industry and international crisis, we hope this episode will be a welcome respite for industry and civilian listeners alike. Andrew recently made his annual pilgrimage to the Philly Chef Conference where he spoke with some of the most exciting and influential food and drink professionals working today: They are (in order of appearance): Pastry genius Antonio Bachour of Coral Gables, Florida; Esquire magazine's beverage director of the year, Chelsea Gregoire of Baltimore; fermentation pioneer Jason White; prolific Philly chef-restaurateur Greg Vernick; and Copenhagen-based New Nordic OG Bo Bech.

If that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to introduce the conversations.

Enjoy these interviews individually or pass a few hours taking them in in one sitting. 

Andrew Talks to Chefs is proud to welcome new sponsor L'Ecole Valrhona, who are holding their first-ever West Coast classes this spring and summer. Visit their site for more information.

And thanks to The Good Witch Coffee Bar for hosting our introductions this week.

Hang tough, industry friends. 

LINKS

Andrew Talks to Chefs official site

Chefs, Drugs, and Rock & Roll (Andrew's latest book)

Antonio Bachour

Chelsea Gregoire

Jason White

Greg Vernick

Bo Bech

Hungry by Jeff Gordinier

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!