Andrew Friedman
speaker
369 appearances
2 recordings
2 series
first heard Feb 2026
last heard 2 May
Andrew Friedman’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in May 2026 with 1.
Appearances
paying a certain amount because they're used to that structure.
Yeah.
Well, I would, the only thing I would say to just slightly tweak what you said is I think human nature based on generations of experience, right?
Because I think it's, it's unique to this country.
Because we were all born into a world where this is how restaurants work.
If we had never experienced that and restaurant meals just cost more than they do and that's the way it had been forever, we wouldn't bat an eye.
Well, this is one of the things I find interesting about the restaurant industry and the chef profession is there's a lot of different answers to that question.
I mean, in terms of specials and restaurants that change their menu on a regular basis, the best of them, and I don't mean the most expensive, I just mean the ones that operate, I think, in the way that most people who really respect and understand food think they should.
It starts with the ingredients.
It starts with what's available at that time of year.
And then in terms of who comes up with what, in some restaurants, it's just straightforward.
It's the chef and they communicate what's going to be cooked to their team and the team executes it and that's what happens.
In other restaurants, it can be more collaborative.
There have always been restaurants in this country going back to places like people may have heard of the restaurant Stars years ago in San Francisco or the Quilted Giraffe, which was a big restaurant in New York in the 80s.
which it was kind of a communal thing.
You know, they would stand around and the chef would say, I have this idea.
And everybody was invited to kind of give feedback on it and riff on it until they had an idea of what the dish should be.
And, you know, there are answers that are everywhere between those two things.
And then, of course, there are restaurants where they just kind of have a playbook that they go to each year on a cyclical basis, you know, when spring rolls around.
You know, they do their spring pea soup and their asparagus salad, and they just kind of have the same go-tos all the time.
Showing 61–80 of 369 · page 4 of 19
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