SPECIAL REPORT #36: David Nayfeld on the Changes that Need to be Made

Last week, David Nayfeld chef-partner at San Francisco's Che Fico, wrote (with Larissa Zimberoff) a Business Insider piece that addressed--in uncommon, unflinching honesty--aspects of the restaurant industry that he believes need to change post pandemic. The article addressed everything from livable wages to the creation of a sanctioned apprenticeship program to the what the cost of a restaurant meal should be to support sound food production and employment practices.David joins Andrew on today's show to expand on the ideas expressed in his article. It's a refreshingly unvarnished, unfiltered conversation that industry professionals will find cathartic and civilians will find educational.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. 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.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:Episode 61: David Nayfeld & Angela PinkertonEpisode 81: Chef's Roll Anti-Convention Super PackPhoto of David Nayfeld by Nelson Murray. 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!