Episode 175: Zach Engel (Galit--Chicago, IL); Scott Varricchio (Citrus Grillhouse--Vero Beach, FL) on enduring COVID

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.And in the Line-Up, our news and commentary segment, friend of the pod Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, joins us to discuss his recent brush with, and recovery from, COVID (despite being fully vaccinated) and shares his on-the-ground thoughts from one of the most challenged and divided states in the union where the pandemic response is concerned.In our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at [email protected].)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. 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!