Writer, podcaster, and cookbook collaborator Andrew Friedman has a unique vantage in talking about chefs and food writing as a profession. He’s worked with some of the more interesting voices in the restaurant world (particularly going back a decade and longer), including Daniel Boulud, Alfred Portale, Michelle Bernstein, Bill Telepan, and David Waltuck. In this episode, we talk to Andrew about collaborating vs. full authorship, and about his most recent work, Chefs, Drugs and Rock & Roll, a sweeping account of the chef world in 1970s and 1980s America.
Andrew also talks about the chef “takedown” piece—a particular style of article that litigates a wide variety of behaviors in and out of the kitchen. Are they all merited? We have an open conversation about the responsibility of writers, chefs, and the many judgment calls being made by journalists and editors covering the industry.
Also on the show, Clarkson Potter’s Bianca Cruz returns to talk about her journey in culinary school. We hear about her current section, pastry, and how one might study for an exam. We also discuss the recent book she worked on, As Cooked on TikTok.
Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.
