Episode 232: Rob Rubba (Oyster Oyster--Washington, DC)

Andrew Talks to Chefs

İçerik Table 12 Productions, Inc. and Andrew Friedman tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Table 12 Productions, Inc. and Andrew Friedman veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

12M ago 1:12:44

MP3•Bölüm sayfası

On the heels of his James Beard Foundation Award recognition as Outstanding Chef (in the nation), Rob Rubba visited New York City to discuss his career to date, and the life changes that led to his super-popular restaurant Oyster Oyster in Washington, D.C.

This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.

Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."

And if you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!

If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!

Since 2019, Andrew Talks to Chefs has been 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 news.

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!

332 bölüm

#Society #Food Writing #Hospitality Industry #Arts #Table 12 Productions, Inc #Andrew Friedman #Food #Lifestyle #Food and Beverage #Chef #Professional Kitchen #Restaurant #House