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.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in May 2026 with 1.
Appearances
This rarely gets mentioned, but almost every cook and chef I know has a pile of notebooks that go all the way back to their first jobs and in which they have scribbled sauces, vinaigrettes, marinades, all kinds of recipes.
dessert, pastry recipes from the various jobs they had.
And over time, they might tweak those to make them their own.
And then those get communicated to their team.
And then when their team moves on and starts to become chefs themselves, they've made those recipes their own.
And then some of them may have gotten their initial recipe out of a book or if they have an idea for something they may want, a new dish they may want to do just because maybe they had something similar when they were out to dinner.
and it's nothing they've ever made before it is very normal for them to look at a cookbook that would give them sort of a baseline idea of these are the ingredients that are in it these are more or less the ratios yeah i remember one time sitting at a restaurant and it was like off hours it wasn't meal time it was in the middle of the day and i and i'm watching these two guys in the restaurant that work there
Well, you and I could do that, but we probably couldn't do it for, you know, 90 some people a night under intense pressure.
But yes, you know, at some level you can do that.
Oh, no, 100%.
I mean, that process might start before something, a new dish even goes on the menu.
If somebody has a regular customer, you know, in addition to whatever that customer has ordered, they might kind of discreetly bring over a dish that they're kind of R&Ding, you know, doing research on development on and say, hey, you know, do me a favor, try this.
Let me know what you think of it.
That's happened to me a few times.
think that's very cool when it does it's a sign of i think respect that they think that customer has good taste and then once something does go on the menu the first thing people look at is does it sell because especially now when everything is computerized you know you can press a button and find out how many chickens you sold in a night how many pastas how many salads and if there's something that's performing way below everything else that dishes days are probably numbered um
Or if over time, if that dish starts to sell less, that probably means a lot of people ordered it and they didn't like it.
So they didn't order it again.
It's like, you know, like when a big movie comes out, you know, I've always thought that an opening weekend doesn't really mean anything in terms of how good a movie is because the people paying for it haven't seen it yet.
If there's extreme tail off in box office a week later, well, that probably means you had terrible word of mouth.
And I think it's similar.
Showing 81–100 of 369 · page 5 of 19
← Previous
Next →