Episode 63: Kerry Heffernan

Take a break from the madness of the holiday season, throw on a life vest, and join Andrew and Chef Kerry Heffernan as they chat on board Grand Banks, a restaurant situated on a converted boat docked off lower Manhattan. Kerry takes us through his career, from his days as a New York City line cook working for such legends as David Bouley, to his time in France with a fellow, then-unknown whisk named Tom Colicchio (who turned him on to fishing) to becoming a chef in his own right. Along the way, they discuss sustainability, changes in the profession (including the very definition of “chef”), and the intersection of cooking and politics. 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!