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
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