[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

Jordan Frosolone, who's turning out some of Andrew's favorite food in NYC at the moment at Borgo restaurant, joins us in this episode. Jordan recounts his midwestern upbringing, time in Italy, and formative jobs with chefs and restaurant groups including the late David Bouley, the Momofuku group, and Marco Canora's Hearth restaurant.

Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

And thanks to S.Pellegrino for their longstanding support of the pod.

Episode host/producer/editor/mixer: Andrew Friedman

Producer: Roderick Alleyne

Videographer: Edison Koo

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!