Episode 104: Our Best (sound) Bites of 2019

We gathered ten favorite Andrew Talks to Chefs moments from 2019 for a fast-moving, pod year-in-review episode to close out the decade. Tom Colicchio recounts the origins of Top Chef; New Orleans's Kelly Fields shares the hidden meaning in her restaurant Willa Jean's chocolate chip cookie; pastry legend Claudia Fleming recounts her migration from dancing to cooking; Inn at Little Washington's Patrick O'Connell shares the methods he and his team employ to make every guest happy; Preeti Mistry discusses her roots as a theater kid; Kwame Onwuachi talks about the mission of his book Notes from a Young Black Chef; LA'S Genevieve Gergis and Andrew unpack their respective struggles with ADD; and we revisit a conversation with the late Anthony Bourdain ... these and other moments jumped out at us as we thought over the last 12 months, and we wanted to share them in one place before turning the page to 2020.Thanks for listening and Happy New Year!EPISODE GUIDE0:00 - 6:20     Intro6:20 - 49:15     Segment 1 (Patrick O'Connell, Kelly Fields, Kwame Onwuachi, Preeti Mistry, Tom Colicchio, Anthony Bourdain)49:15 - 53:40     Show Notes & Updates53:40 - 1:16:10     Segment 2 (Genevieve Gergis, Claudia Fleming, Jeremy Stephens, Christine Muhlke & Michael Laiskonis)1:16:10 - end    Outro***LINKS***Andrew Talks to Chefs OFFICIAL websiteInn at Little WashingtonWilla JeanKith/KinNotes from a Young Black ChefPreeti MistryTop ChefCrafted HospitalityParts UnknownBavelBestiaGalatoire'sS.Pellegrino Young Chef CompetitionNorth Fork Table & InnSignature Dishes that MatterMichael LaisonkisChristine MuhlkePhaidon 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!