Episode 37: Marc Forgione

After some emotionally draining weeks, Andrew & Caitlin dispense with their usual introductory chit-chat and get right to this week's interview: a fun and free-ranging conversation with Chef Marc Forgione recorded recently at his eponymous restaurant in lower Manhattan. Andrew and Marc discuss the blessing/curse of being the son of a legendary chef; his formative days cooking for chefs such as Paticia Yeo and Laurent Tourondel; the origins and development of his restaurants Marc Forgione (which turns 10 this month), American Cut, and Khe-Yo; and what "New York food" means to him. Oh, and they also get into the Forgione family's premonitory gifts (seriously). Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast 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!