Podcast
The Front Burner with Jimmy & Andrew
Hosted by Heritage Radio Network · EN
Two pro-cooking insiders (a chef and a writer) analyze the week’s biggest industry news and engage in shop talk with a wide variety of guests, ranging from A-list chefs to line cooks, culinary students, writers, and icons. With guests booked just days before each episode, THE FRONT BURNER WITH JIMMY AND ANDREW will help listeners make sense of goings-on in the cooking trade by allowing them to hear directly from newsmakers and experts live and in their own voices. Think of it as Meet the Press, for chefs.
10episodes
Episodes
Newest firstAll episodes
Episode 37: All She Wrote
Apr 20, 201700:48:54Tap to summarizeIn The Front Burner's last episode (details and future plans at episode's end), we talk with Boston chef Barbara Lynch about her no-holds-barred memoir OUT OF LINE: A LIFE OF PLAYING WITH FIRE, which is about as revealing a book--by a chef or anybody--as you'll ever read. Then we welcome Chef Brock Johnson of Seattle's legendary Dahlia Lounge for a catch-up on the Pacific Northwest in general and Chef Tom Douglas' empire in particular.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 36: THE LAST MAGNIFICENT: A FRONT BURNER SPECIAL REPORT
Apr 17, 201701:02:03Tap to summarizeThree of the biggest names in chef-land join us to discuss the new documentary JEREMIAH TOWER: THE LAST MAGNIFICENT, which opens in New York and Los Angeles this Friday, April 21. Executive producer Anthony Bourdain, director Lydia Tenaglia, and legendary chef Jeremiah Tower. Over a far-reaching hour we discuss the film, Jeremiah’s landmark achievements at Chez Panisse and Stars, the politics of the food business, and how the movie came together. What else need we say? Enjoy this one … we did!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 35: The Human Touch
Apr 6, 201700:48:46Tap to summarizeFront Burner regular Amanda Cohen, chef-owner of New York City's Dirt Candy, joins us to discuss a variety of subjects: the relationship between chefs and critics (from the New York Times to the civilian critics of Yelp and other open formats), the case for no-tipping, and the pleasures of her restaurant's Monday night Canadian Beer Hall, which is wrapping up its first season next week.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 34: Peace, Love, and Understanding
Mar 30, 201700:46:03Tap to summarizeCustomers expect more from restaurants than ever before, but is what they want reasonable, or even realistic? In a business that draws people pleasers, why can't chef-owners always give the people what they want? This week Jimmy and Andrew bat around both sides of hot-button topics including reservations, food allergies, pricing, tipping, and others that have created an unfortunate gap between restaurants and the people they serve.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 33: Au Revoir, Annisa
Mar 23, 201700:46:23Tap to summarizeAfter 17 years in business, Chef Anita Lo will be shuttering her beloved Greenwich Villiage, NY, restaurant this spring. Anita and her Chef de Cuisine Mary Attea join us to discuss the decision to close, the vicissitudes of the modern restaurant business, and what's next for both of them.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 32: Paths of Glory
Mar 9, 201700:46:28Tap to summarizeThere are more ways than ever to be a chef today, something that's become a bit of a sub-theme this season on The Front Burner. This week, we talk to Brian Bistrong about the myriad opportunities available to chefs in 2017, something he knows intimately, having been chef de cuisine to David Bouley, owner of his own restaurant (Braeburn), chef of Wolfgang Puck's Test Kitchen, and now Corporate Executive Chef for Dean & DeLuca. Brian discusses all of these roles and as a bonus, was once executive chef of Jimmy's own restaurant The Harrison, so we tackle the unique give and take of that relationship as well.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 31: The Waxman Cometh
Mar 2, 201700:48:32Tap to summarizeChef legend Jonathan Waxman joins Jimmy and Andrew to talk about his career, past and present, from what it's like running restaurants in far-flung cities to the evolution of his iconic chicken dish to his early days in California and New York City.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 30: Scrubs
Feb 23, 201700:48:24Tap to summarizeFor the first time this season, we assemble a few trusty members of our Chef's Council for an All Shop Talk episode about one of the least considered members of the kitchen team: The Dishwasher. Many of the best chefs in the USA accidentally began their careers doing this important job, including our guests: The Finch's Gabe McMackin and Sous Chef author Michael Gibney. Gabe and MIke talk about dishwashing as a gateway to the kitchen lifestyle, the role of a dishwasher in the pro kitchen, and what makes a great one. A surprisingly fascinating topic tackled in depth.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 29: Tasting Menu
Feb 16, 201700:46:51Tap to summarizeWe kick around a grab bag of news items with Chef Rob Newton of Brooklyn's Nightingale 9, Wilma Jean, Smith Canteen, and Black Walnut. On the menu: This week's big profiles of chefs Dominique Crenn (in The New York Times) and Daniel Humm (in Esquire); a discussion of awards on the heels of the James Beard Foundation semifinalist announcements; and how the Day Without Immigrants protest effects, and reflects, the industry. And Rob tells us a little about cooking Southern in the Big Apple.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 28: Everything French is New Again
Feb 9, 201700:50:03Tap to summarizeChef Daniel Eddy of New York City's Rebelle restaurant is at the forefront of a movement of young American chefs going back to the future by cooking their own personal take on French Cuisine. As Rebelle approaches its second birthday, we talk to Daniel about his unique style, what this movement feels like from the inside, and the market conditions that led him to recently introduce an all-day dining menu. Broadcast in the thick of Winter Storm Niko we also take a few minutes to discuss the effect of weather on the day-to-day life of an urban kitchen.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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