Arts
In an interview recorded in-person, pre-pandemic, legendary American chef David Burke sits down with Andrew at David Burke Tavern to discuss his life and career, including how he first discovered professional cooking, and his lifelong gift for outside-the-box thinking.We also share a portion of a conversation with Omar Tate of Philadelphia's Honeysuckle Provisions recorded at Stone Barns Center for Food & Agriculture where he was recently in residence. (Please consider supporting the GoFundMe for Honeysuckle's important Community Center, and the not-for-profit work of Stone Barns Center for Food & Agriculture.)And in The Line-Up, our weekly news and commentary segment, John Winterman of Brooklyn's recently opened Francie restaurant, expands on his recent Food + Wine think-piece about the economic and psychic impact of no-shows on restaurants, and on the efficacy of indoor dining protocols.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.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. 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.