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Andrew Friedman

Freelance Writer, Freelance
Podcast Host, Andrew Talks to Chefs

New York

Food and Dining,

As seen in: Andrew Talks to Chefs,

The Daily Beast,

Eater New York,

HarperCollins Publishers,

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters,

Heritage Radio Network

Chronicler of pro chefs & kitchen culture. Author, Chefs, Drugs & Rock & Roll. Host, Andrew Talks to Chefs. Occasional tennis writer & tv/movie dude.

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Articles by Andrew Friedman

The Pre-Dawn, Gear-Grinding Realities Behind 'Farm to Table'

By Andrew Friedman |The Daily Beast Verified

Marc Hoffmeister trucks fresh ingredients to Chicago restaurants every day. Andrew Friedman shadowed him on one shift to learn how the supply chain works. The primary methodsby which restaurants receive product from independent farms is directly via door-to-door delivery by the farmer themselves or a delivery driver the farm employs, or by visiting the farms' stands at local farmers' markets.

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By Andrew Friedman |Andrew Talks to Chefs

A perennial seeker, Johnny Clark has had a long and unpredictable road to his success (with wife and co-chef/owner Beverly Kim) at Wherewithall and Parachute restaurants in Chicago, Illinois.

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Daniel Holzman & Matt Rodbard (authors, Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts)

By Andrew Friedman |Andrew Talks to Chefs

Daniel Holzman has made a name for himself as a prolific and successful chef and operator, most recently at Danny Boy’s Famous Original in LA; Matt Rodbard has done the same in the world of food writing, editing, online publishing, and podcasting as the founding editor of TASTE and the author of Koreatown. Now, the two friends and writing partners have concocted a wonderful, singular cookbook Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.

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Roy Choi (host of Broken Bread)

By Andrew Friedman |Andrew Talks to Chefs

Season 2 of Broken Bread is currently running & streaming on PBS & Tastemade. By functioning as a chef, entrepreneur, author, entertainer, and social activist, Roy Choi has emerged as one the crucial, genuine voices in the food industry today. On this episode, Roy makes his Andrew Talks to Chefs debut to discuss Season 2 of his show Broken Bread, which looks at myriad social issues through the Prisim of food. As always, Roy is thoughtful, insightful, and open in a conversation that we love.

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Kevin O'Donnell (Giusto restaurant; Newport, RI)

By Andrew Friedman |Andrew Talks to Chefs

Kevin O’Donnell, right, and Andrew. December 2021. New York City. Chef Kevin O’Donnell loves a challenge, but even he wasn’t prepared to open his new “free-style” Italian restaurant Giusto (Newport, RI) during a global pandemic. Kevin shares how Giusto launched and thrived against the odds. He also discusses his culinary awakening, his culinary school experience, and what it was like being a newly arrived American chef in Paris with just two weeks to ready a project for opening.

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Ji Hye Kim (Miss Kim; Ann Arbor, Michigan)

By Andrew Friedman |Andrew Talks to Chefs

Ji Hye Kim. (photo ©EEBerger) Ji Hye Kim spent her childhood in Seoul, Korea, and her teenage years in New Jersey, before discovering a love for restaurants during college jobs in Ann Arbor, Michigan, where she’s now chef of, and a partner in, Miss Kim.

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Diana & Zack Wangeman (Sobre Masa; Brooklyn, NY)

By Andrew Friedman |Andrew Talks to Chefs

Zack & Diana Wangeman. (photo by Melissa Hom) Diana and Zack Wangeman were childhood friends in Oaxaca who followed different paths to their current success at Sobre Masa in Brooklyn, NY. On this episode of the pod, they share the story of coming to appreciate the food of Oaxaca, how they ended up in New York (and married), and the broader mission of their business.

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Missy Robbins (chef & author of Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes)

By Andrew Friedman |Andrew Talks to Chefs

Happy New Year! We wanted to kick 2022 off with something positive, and are thrilled to welcome one of the pod’s most popular guests ever, Missy Robbins (chef & co-owner of Lilia & Misi in Brooklyn, NY), back to the show. On this episode, Missy discusses her second book, Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes, coauthored with Talia Baiocchi.

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Corey Mintz (author, The Next Supper)

By Andrew Friedman |Andrew Talks to Chefs

Corey Mintz. (photo by Jaime Hogge) Author and journalist Corey Mintz‘s new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, should be required reading for industry professionals and anyone who wants restaurants to evolve as they must to survive as viable businesses and workplaces, and succeed in the future.

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Pati Jinich (author, Treasures of the Mexican Table; host, La Frontera on PBS)

By Andrew Friedman |Andrew Talks to Chefs

Pati Jinich‘s enthusiasm for and curiosity about her native Mexico is boundless. She explores the myriad states and cuisines of Mexico on her PBS series Pati’s Mexican Table, currently in its 10th season, and in her cookbooks. On this episode of the pod, Pati joins Andrew to discuss her latest book, Treasures of the Mexican Table(which publishes today), and her recent PBS special La Frontera, about the US/Mexican border and the rich culture to be discovered there.

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Gabe McMackin (Troutbeck-Amenia, NY)

By Andrew Friedman |Andrew Talks to Chefs

Gabe McMackin (right) & Andrew at Troutbeck. October 2021. We at Andrew Talks to Chefs are huge fans of Gabe McMackin. Talented and thoughtful, he owned and operated his own restaurant The Finch for five years, and currently is chef of Troutbeck, a magnificent, historic property in Upstate, NY. Gabe and Andrew recently sat down to discuss Gabe’s path to the pro kitchen, as well as changing kitchen culture, and myriad other subjects.

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Dan Richer (author, The Joy of Pizza)

By Andrew Friedman |Andrew Talks to Chefs

Dan Richer (left) and co-author Katie Parla. (photo by Eric Wolfinger) For years now, Dan Richer’s name has been synonymous with superlative pizza. At his Razza Pizza Artigianale in Jersey City, NJ, he turns out some of the most acclaimed pizza in the United States. Now, he’s teamed up with collaborator Katie Parla to share his hard-earned pizza-making wisdom in The Joy of Pizza, which debuts today (November 9, 2021).

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Dennis Ngo (Di An Di, Brooklyn)

By Andrew Friedman |Andrew Talks to Chefs

Dennis Ngo. Photographed at Di An Di. October 2021. Chef Dennis Ngo grew up the American-born son of Vietnamese refugees in Houston, Texas, and spent almost a decade in the corporate world, before following a fondness for hospitality into the professional kitchen. After a brief stint as a dishwasher and line cook, he took the opportunity to become chef of a downtown Manhattan restaurant.

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Timothée Prangé (Little Red Door, Paris)

By Andrew Friedman |Andrew Talks to Chefs

Timothée Prangé (right) with Andrew, in Antwerp. October 2021. As a child, Timothée Prangé dreamed of becoming a chef, but somewhere along the way, he took a detour into music as a trumpet player, and then into the vibrant world of modern cocktails. His Little Red Door is the hottest cocktail bar in Paris, where the menu’s concept changes annually, earning the establishment abundant honors including longstanding inclusion in the World’s 50 Best Bars.

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Byron Gomez (7908 restaurant, Aspen)

By Andrew Friedman |Andrew Talks to Chefs

Byron Gomez. Byrant Park, NYC. October 2021. It hasn’t been easy for Byron Gomez. His family relocated from Costa Rica to the United States when he was 8-years old, and he grew up under a cloud of uncertainty due to their immigration status. Nevertheless, he discovered and succeeded in professional kitchens, thanks in part to a first job in Burger King, of all places, and went on to work in Atera, Eleven Madison Park, and a handful of Daniel Boulud’s restaurants.

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Shelter en Place Movie Review: Pig, with guest critics Allison & Matt Robicelli

By Andrew Friedman |Andrew Talks to Chefs

Matt & Allison Robicelli. For the first time in 2021, we’re bringing back our pandemic-era movie-discussion series Shelter en Place, with guest critics Allison and Matt Robicelli. This time ’round, Andrew, Allison and Matt engage in a SPOILER-FILLED (don’t say we didn’t warn you) discussion of the surprisingly terrific Nicolas Cage vehicle Pig. Is this film, whose trailer was greeted with derisive laughter earlier this summer, one of the best movies ever made about chefs and restaurants?

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Zoe Adjonyoh (author, Zoe's Ghana Kitchen)

By Andrew Friedman |Andrew Talks to Chefs

Zoe Adjonyoh. (photo by Lateef Okunnu) Zoe Adjonyoh‘s fascination with Ghanaian cuisine began as an exploration of personal identity (she grew up in the U.K., the child of a Ghanaian father and Irish mother), expanded to a focus of culinary travel, and flowered into a series of London-based businesses–pop-ups, supper clubs, a restaurant, and a book, Zoe’s Ghana Kitchen.

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Hanna Raskin (The Food Section)

By Andrew Friedman |Andrew Talks to Chefs

Hanna Raskin, deliberately obscured in restaurant-critic mode. Hanna Raskin, most recently a reporter and restaurant critic for the Charleston Post and Courier, just launched The Food Section, a Substack devoted to food and related issues across the American South. The online journal, delivered to subscribers’ email inboxes twice weekly, offers everything from news and investigative journalism to restaurant reviews, opinion columns, and features.

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Laurie Woolever (author, BOURDAIN: The Definitive Oral Biography)

By Andrew Friedman |Andrew Talks to Chefs

Laurie Woolever. (photo by David Scott Holloway) Author Laurie Woolever joins Andrew to discuss her wonderful new book Bourdain: The Definitive Oral Biography (due out September 28 and now available for preorder), and to share her memories and observations from the ten years she spent as Anthony Bourdain’s assistant, collaborator, and friend.

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Arron Sain (personal chef to NFL players & celebrities); Ray Delucci on Imposter Syndrome in the Industry

By Andrew Friedman |Andrew Talks to Chefs

Arron Sain. (photographed in Chicago, July 18, 2021) Arron Sain combines his culinary training and nutritional knowledge (he’s a former competitive bodybuilder) to his work as a personal chef and trainer to professional football players like his current client Bud Dupree, as well as celebrities like Fantasia Barrino. Arron sat down with Andrew in Chicago this week to share his unique journey that included an almost 15-year hiatus from his culinary track. Ray Delucci.

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Rich Melman, R.J. Melman, and Jerrod Melman (Lettuce Entertain You); Vicki Freeman (The Bowery Group, NYC) on Operating and Opening Restaurants Right Now - Andrew Talks to Chefs

By Andrew Friedman |Andrew Talks to Chefs

(from left to right:) Jerrod Melman, Rich Melman, Andrew, and R.J. Melman. July 2021. (photo by Lindsay Eberly) During a recent book research trip to Chicago, Andrew made time to sit down with industry legend Rich Melman, founder of Lettuce Entertain You; Lettuce Entertain You president R.J. Melman; and executive partner Jerrod Melman.

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Alfred Portale (Portale, NYC); Dame's Patricia Howard & Ed Szymanski on Requiring Indoor Guests be Vaccinated

By Andrew Friedman |Andrew Talks to Chefs

Alfred Portale (left) and Andrew. Photographed at Portale Restaurant. July 2021. (photo by Victoria Portale) One of the most influential contemporary American chefs, Alfred Portale, joins us to discuss his early, formative days; the Italian-American influence on his culinary sensibility; and the pleasures of opening his current restaurant, the self-titled Italian restaurant Portale in New York City’s Chelsea neighborhood.

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Zach Engel (Galit-Chicago, IL); Scott Varricchio (Citrus Grillhouse-Vero Beach, FL) on enduring COVID

By Andrew Friedman |Andrew Talks to Chefs

Zach Engel (left) and Andrew. Chicago, Illinois. August 2021. On Andrew’s (second) recent book-research trip to Chicago, a chance encounter with Galit restaurant’s Zach Engel led to a pod sitdown. Zach shares what it was like to grow up the son of a rabbi in Florida, to zero in on MIddle Eastern food in jobs with Philly’s Mike Solomonov and New Orleans’ Alon Shaya, as well as time cooking in Israel, before putting down roots in Chicago. Scott Varricchio, outside Citrus Grillhouse.

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Franklin Becker (F. Becker Hospitality); Sean Feeney & Andrea Strong on the future of ROAR NY

By Andrew Friedman |Andrew Talks to Chefs

Franklin Becker (right) and Andrew. Manhattanville Market. July 2021. Andrew recently sat down with prolific chef and restaurateur Franklin Becker at his recently launched Manhattanville Market for a very personal conversation about everything from his evolution as a chef and manager to the ups and downs of his personal life, starting with a tumultuous childhood in Brooklyn, NY.

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Chutatip "Nok" Suntaranon (Kalaya, Philadelphia); Author & Journalist Joshua David Stein on the Fate of the Reset & Other Hot Topics

By Andrew Friedman |Andrew Talks to Chefs

Chutatip “Nok” Suntaranon (left) and Andrew. New York City. July 1, 2021. Chutatip “Nok” Suntaranon, the chef and owner of Philadelphia’s acclaimed Kalaya restaurant, tells the fascinating story of her circuitous route to her current success and her unique approach to management and hospitality. Joshua David Stein. (photo by Celeste Sloman) In The Line Up, our news and commentary segment, author and journalist Joshua David Stein discusses the fate of the Reset and related industry subjects.

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Flynn McGarry (Gem, NYC); Jeremy Repanich on Robb Report's Tribute to Industry Figures Who Stepped Up This Year

By Andrew Friedman |Andrew Talks to Chefs

Flynn McGarry (left) and Andrew. Gem restaurant, NYC. February 2020. We’re super-excited to share a fascinating interview with chef Flynn McGarry.

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Episode 168: Remembering Mark Peel (previously unaired 2010 interview); Lisa Abend on Copenhagen after COVID

By Andrew Friedman |Andrew Talks to Chefs

Mark Peel. (photo by Anne Fishbein, used by permission) This week, the American restaurant industry lost a Los Angeles legend when chef Mark Peel passed away at the untimely age of 66.

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Felipe Donnelly & Tamy Rofe (Colonia Verde & Disco Tacos, Brooklyn); David Nayfeld & Matt Brewer on Tipping

By Andrew Friedman |Andrew Talks to Chefs

Tamy Rofe & Filipe Donnelly, outside Disco Tacos. (June 2021) At the heart of their successful Brooklyn restaurants Colonia Verde and Disco Tacos is the longstanding romance between Felipe Donnelly and Tamy Rofe. The couple sat down with Andrew in Williamsburg to discuss how they met, fell in love, and eventually ditched their marketing careers for a new life in hospitality. At this precarious moment in time, this is a feel-good conversation sure to put a smile on your face.

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Peter Hoffman (chef & author of What's Good?); Jacqueline Raposo on Expanding the Definition of "Accessible"

By Andrew Friedman |Andrew Talks to Chefs

Peter Hoffman. Photographed outside his home in New York City. (May 2021) For nearly 3 decades chef Peter Hoffman owned and operated the storied restaurant Savoy in New York City’s SoHo neighborhood. In his first book, What’s Good?, he intertwines his own story and that of the restaurant with notes on ingredients that take the reader through a year of growing cycles.

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Mary Attea (Musket Room, NYC); Drew Nieporent on the Industry's Short-Term Outlook

By Andrew Friedman |Andrew Talks to Chefs

Mary Attea. Photographed at Musket Room. May 19, 2021. Chef Mary Attea, currently turning out exceptional food at The Musket Room in New York City, initially set her sights on a career in the dark world of criminal psychology. But a series of restaurant jobs drew her first to the industry, and eventually to the pro kitchen.

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Alex Raij (La Vara, Saint Julivert Fisherie, El Quinto Pino, Txikito); San Francisco Cooking School's Jodi Liano on Culinary Students in the COVID Age - Andrew Talks to Chefs

By Andrew Friedman |Andrew Talks to Chefs

Alex Raij. La Vara restaurant. Brooklyn, NY. (April 2021) Andrew recently sat down with the accomplished chef and restaurateur Alex Raij, who owns and operates a number of the most personal, specific, and successfully realized Spanish restaurants (La Vara, Saint Julivert Fisherie, El Quinto Pino, Txikito) in New York City, all in collaboration with her husband Eder Montero.

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Chris Cipollone (Francie restaurant, Brooklyn); Panel Discussion on When/How to Bring Conferences & Festivals Back

By Andrew Friedman |Andrew Talks to Chefs

Chris Cipollone. Francie Restaurant. May 2021. On the day after his newish Francie was awarded a Michelin star, Chris Cipollone sat down with Andrew to discuss the road to his success at his prior restaurant Piora, and now at Francie, as well as his training in Westchester, NY, restaurants, and the formative New York City chef positions he held along the way. Jackson Hole Food & Wine. Photograph by Jay Nel-McIntosh.

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Scott Alves Barton; Victoria Blamey on creating during COVID

By Andrew Friedman |Andrew Talks to Chefs

Scott Alves Barton. (used by permission) Scott Alves Barton came up as a cook, then chef, in New York City restaurants, including almost ten years working with the late, great Patrick Clark. In midlife, Scott made a shift to academia, earning a PhD in food studies from New York University, and is now a leading culinary educator, teaching at multiple institutions and participating in myriad projects and articles, much of it with a focus on race, ethnicity, and related subjects.

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Damarr Brown (Virtue restaurant, Chicago); Greg Baxtrom on the industry's hiring crisis

By Andrew Friedman |Andrew Talks to Chefs

Damarr Brown. (photo used by permission) Damarr Brown, chef de cuisine of Chicago’s acclaimed Virtue restaurant, has spent most of his young life and career in the same city. For several years, he cooked for Virtue’s executive chef-owner Erick Williams at MK, then spent time in the kitchen at Alinea Group’s Roister, and since the inception of Virtue has been back in collaboration with Chef Williams.

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Harold Dieterle; Tracey Madeiros (author, The Art of Cooking with Cannabis)

By Andrew Friedman |Andrew Talks to Chefs

Harold Dieterle. Brooklyn, NY. April 2021. On today’s episode, Harold Dieterle catches us up on his current endeavors.

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Christine Lau (Kimika, NYC); Russell Jackson on the Safety First program

By Andrew Friedman |Andrew Talks to Chefs

Christine Lau, outside Kimika. March 2021. One of Andrew’s favorite recent meals in NYC was a dinner at Kimika, a newly opened restaurant in lower Manhattan, where chef Christine Lau serves up a distinct and very flavorful mashup of Italian and Japanese influences. Christine sat down with Andrew to discuss her path to the kitchen, which ran through stints as a high school and college athlete and myriad other professions, before committing to her very successful career.

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Johnny Ortiz (Shed project; Chef-in-Residence program at Stone Barns), Preeti Mistry on their new podcast

By Andrew Friedman |Andrew Talks to Chefs

Johnny Ortiz (left) and Andrew. (April 2021) Johnny Ortiz, currently a chef-in-residence at Stone Barns Center for Food & Agriculture, has made a fascinating journey from his original home in New Mexico to the pinnacle of fine dining at Alinea and Saison, and back to New Mexico, where he stages intimate, deeply personal Shed Project dinners.

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Chintan Pandya (Dhamaka, et. al., NYC); Rob Petrone on Processing COVID One Year Later

By Andrew Friedman |Andrew Talks to Chefs

Chintan Pandya. (photographed outside Dhamaka; March 26, 2021) With a number of restaurants to his name, and a company (Unapologetic Foods) devoted to bringing authentic Indian cuisine to the United States, chef Chintan Pandya is on a bit of a roll, even in the aftermath of COVID. HIs recently launched Dhamaka on the Lower East Side of Manhattan is the latest in a string of successful concepts including Rahi and Adda, that he and business partner Roni Mazumdar have created.

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Lisabet Summa (Big Time Restaurant Group); Brandon Jew on AAPI-directed Hate Crimes

By Andrew Friedman |Andrew Talks to Chefs

She may not be a household name, but Lisabet Summa has led a storied career in the profession she loves as much today as when she first set foot in a professional kitchen. After coming up alongside such luminaries as Norman Van Aken and Charlie Trotter in Chicago, Lisabet moved to South Florida, eventually becoming executive culinary director of the prolific Big Time Restaurant Group.

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David Burke; Omar Tate (Honeysuckle Provisions); John Winterman on No-Shows During COVID

By Andrew Friedman |Andrew Talks to Chefs

David Burke (left) and Andrew at David Burke Tavern. March 2020. In an interview recorded in-person, pre-pandemic, legendary American chef David Burke sits down with Andrew at David Burke Tavern to discuss his life and career, including how he first discovered professional cooking, and his lifelong gift for outside-the-box thinking. Omar Tate. Stone Barns Center for Food and Agriculture. March 8, 2021.

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Julia Turshen (author, Simply Julia); Rebecca Mason (Fluff Bake Bar) on Mask Mandate Lifting in Texas

By Andrew Friedman |Andrew Talks to Chefs

Julia Turshen. (photo by Melina Hammer) Julia Turshen joins Andrew to discuss her new book Simply Julia: 110 Easy Recipes for Healthy Comfort Food, as well as her life and career as a food writer, podcaster, and activist. And in The Line-Up, our weekly news and commentary segment, Rebecca Mason of Houston, Texas’ Fluff Bake Bar discusses the governor’s lifting of mask mandates and what it means for restaurateurs and foodservice owners. Andrew Talks to Chefs is sponsored in part by Meez.

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Beverly Kim (Chicago, Illinois); Forecasting Restaurant Design post COVID with Glen Coben

By Andrew Friedman |Andrew Talks to Chefs

Chicago’s chef Beverly Kim (Parachute and Wherewithal) joins Andrew to discuss a wide array of subjects, from her personal journey to chefdom to the challenges of being a woman and Korean-American in the pro kitchen, to the coming restaurant reset. And in The Line-Up, our weekly news and commentary segment, designer Glen Coben helps us imagine what restaurants might look like post COVID.

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Even Through COVID, Restaurant Family Meal Must Go On

By Andrew Friedman |Food & Wine Verified

Before the COVID-19 pandemic upended our lives and devastated the restaurant industry, the crew at Virtue restaurant, in Chicago's Hyde Park neighborhood, shared staff meal in the same corner of the dining room every day.

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Jesse Cool (Flea Street Cafe; Menlo Park, CA); Post-Pandemic Jobs Market Round Table with Brad Metzger Restaurant Solutions

By Andrew Friedman |Andrew Talks to Chefs

Jesse Cool, enjoying a nightly martini. For four decades Jesse Cool has owned and operated the beloved Menlo Park restaurant Flea Street Cafe, and been a devoted proponent of organic cooking and dining. She joins Andrew to discuss her road from Pennsylvania to California, the ups and downs of running a restaurant over such a long timespan, and her dislike of the word chef, among myriad other subjects.

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Rick Bayless Reflects on Our COVID Year

By Andrew Friedman |Andrew Talks to Chefs

The great Chicago chef Rick Bayless (Frontera Grill, Topolobampo, et. al.) recently wrote a deeply personal essay for Medium about the roller coaster of personal and professional milestones that comprise his year of coping with the human and economic costs of COVID. On this week’s show, Rick expands on the universal themes and observations of the piece in an unscripted, unguarded conversation with Andrew. We think this will be a very cathartic listen, whether or not you are in the industry.

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Wylie Dufresne; Mashama Bailey & John O. Morisano; Opening During COVID roundtable

By Andrew Friedman |Andrew Talks to Chefs

Wylie Dufresne. (photograph by Evan Sung, 2014) This is the shortest month of the year, so we’re packing as much as we can into each episode! Our headline guest this week is Wylie Dufresne, in our opinion one of the most influential American chefs of the past few decades. He shares what he’s been up to during the pandemic (including the pizza experiments that have dominated his Instagram feed), opens up about the future; and kicks around the historical context of “modernist cuisine.” John O.

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Helene Henderson (Malibu Farm), Emma Bengtsson (Aquavit)

By Andrew Friedman |Andrew Talks to Chefs

Helene Henderson (left) and Andrew. Summer 2019. New York City. It’s Inauguration Day in the United States, and we open this week’s episode with a moving conversation with Aquavit chef and Swedish native Emma Bengtsson, who became a US citizen on January 6, 2021, the day of the horrific insurrection at the US Capitol in Washington, DC. Emma shares the mix of emotions she felt on that day, and where her subsequent soul-searching led her. Emma Bengtsson. January 6, 2021. New York City.

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Episode 148: Terrance Brennan, Maile Carpenter, Vinay Gupta

By Andrew Friedman |Andrew Talks to Chefs

Terrance Brennan, right, with Andrew. New York City, August 2019. We’re kicking off 2021 with a two new features: A current events segment at the top of every episode, and an accompanying blog post on our site. Today, we look at the new Summerlong Supper Club with founder/director Vinay Gupta, and food trends to look for in 2021 with Food Network Magazine’s founding editor in chief Maile Carpenter.

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Every Little Bit Helps

By Andrew Friedman |Andrew Talks to Chefs

You Don’t Have to Be a Hero to Make a Difference to Restaurants at this Tenuous Moment–the Littlest Gestures Can Add Up to Meaningful Support A beautiful long-distance gesture from a faraway fan of Playa Provisions. (via Brooke Williamsson’s Instagram feed) This might be a strange way to begin a column about what I’ve come to call the Illusion of Futility, but I was thinking about Superman the other day. In my younger and dorkier days, I was pretty well-versed in all things Man of Steel.

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Our Holiday Spectacular featuring Dan Kluger, Allison & Matt Robicelli, Erick Williams, and Harold Moore

By Andrew Friedman |Andrew Talks to Chefs

We’re closing out 2020 in style, with three hours of entertainment to keep you busy until we return in January. First, a quartet of our favorite guests–Dan Kluger, Allison and Matt Robicelli; and Erick Williams–check in from their respective home bases.

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