These Podcasts are Keeping Chefs' Voices Out There During the Pandemic

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There are thousands of food and chef podcasts out there, but there a few that are focused on what chefs are doing these days to get through the pandemic, from cooking for front line workers and spending time with their families to what they think the future of restaurants will look like. Here are three of the best:

Andrew Talks to Chefs

Podcast host, author, and regular Plate contributor Andrew Friedman is known for Andrew Talks to Chefs, his industry-focused podcast interviews with chefs. He pivoted quickly once restaurants began shutting down to air shorter episodes daily, each featuring quick conversations with chefs and industry experts about what is happening in the restaurant world these days, and what they think the future will bring.

The CHEF Radio Podcast

Philadelphia chef Eli Kulp had been preparing the launch of his chef-focused podcast when the pandemic hit, and it's a good thing that he decided to move ahead. His conversations with other Philadelphia-based chefs like Michael Solomonov and Jennifer Carroll that bounce from how they create their menus to foraging ingredients were clearly recorded before the pandemic, but he circles back with updates about how (and what) they are doing now. Kulp also talks about the 2015 Amtrak accident that left him a quadriplegic, and how that experience gave him some perspective on how to keep going following life-changing moments. 

On the Fly by Tablehopper

San Francisco journalist Marcia Gagliardi of Tablehopper just launched a podcast sharing stories from Bay Area chefs and restaurateurs about how they are managing during the area's shelter in place order. Episodes range from Kim Alter's account of how she spends her days cooking for people in low income communities (and her nights on Zoom calls with other chefs trying to navigate this time), to a chat with La Cocina program director Geetika Agrawal about the impact the pandemic has had on the women of color who are working with La Cocina to launch their own food businesses.