Investigating every aspect of the food we eat
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Content provided by Table 12 Productions, Inc. and Andrew Friedman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table 12 Productions, Inc. and Andrew Friedman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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SPECIAL REPORT #44: Fine Dining Lovers' Ryan King on Crunching the Numbers
Manage episode 263123875 series 1569833
Content provided by Table 12 Productions, Inc. and Andrew Friedman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table 12 Productions, Inc. and Andrew Friedman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Ryan King, editor in chief of the online magazine Fine Dining Lovers, takes us inside the numbers of two recent surveys conducted by the site, one with 8,000 diners and one with more than 2,500 hospitality professionals. He also discusses the online forum Turning the Tables, hosted by Fine Dining Lovers this week, that gathered industry thought leaders from around the world to discuss what a post-pandemic dining landscape might look like,
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.
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.
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!
314 episodes
Share
Manage episode 263123875 series 1569833
Content provided by Table 12 Productions, Inc. and Andrew Friedman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table 12 Productions, Inc. and Andrew Friedman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Ryan King, editor in chief of the online magazine Fine Dining Lovers, takes us inside the numbers of two recent surveys conducted by the site, one with 8,000 diners and one with more than 2,500 hospitality professionals. He also discusses the online forum Turning the Tables, hosted by Fine Dining Lovers this week, that gathered industry thought leaders from around the world to discuss what a post-pandemic dining landscape might look like,
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.
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.
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!
314 episodes
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Similar to Andrew Talks to Chefs
Investigating every aspect of the food we eat
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, and the psyche to uncover the hidden backstories that feed your food-obsessed brain. Hosted by Kevin Pang. A production of America's Test Kitchen.
…
continue reading
Every creative work you’ve ever loved has a hero’s journey behind it. On Spark & Fire, you'll hear creators tell the story of bringing one beloved work to life. Iconic creatives — like Wicked composer Stephen Schwartz, Pixar director Domee Shi, comedian Patton Oswald, musician Wynton Marsalis, and novelist Isabel Allende — share the endless iterations, the inevitable setbacks, and the breakthrough ideas along the epic process of creation. But this isn’t an interview show. It’s a story — told ...
…
continue reading
Tangentially Speaking is dedicated to the idea that good conversation is organic, uncensored, revelatory, and free to go down unexpected paths with unconventional people. chrisryan.substack.com
…
continue reading
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
…
continue reading
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…
continue reading
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…
continue reading
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It didn’t all change in March 2020. Not really. The UK high street has been in the throes of a gradual revolution for decades. From the rise of ecommerce, to the birth of mobile, social commerce, and a growing emphasis on experience, change has been underway for a while. In fact for many, the pandemic has acted as a wake-up call. Digital transformation was no longer a ‘nice to have’ but a matter of survival. Necessity sparked innovation and customers are enjoying more flexibility and conveni ...
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