Scott Alves Barton's guest appearances

Scott Alves Barton

Andrew Talks to Chefs

Roy Choi

Matt Rodbard

Phil Rosenthal

Anthony Bourdain

Alex Guarnaschelli

David Burke

Bradley Cooper

Alison Roman

Matt Sartwell

Tom Colicchio

Michael Anthony

Brooke Williamson

Michael Lomonaco

Daniel Holzman

Gabe McMackin

OwlTail

Victoria Blamey

Scott Alves Barton came up as a cook, then chef, in New York City restaurants, including almost ten years working with the late, great Patrick Clark. In midlife, Scott made a shift to academia, earning a PhD in food studies from New York University, and is now a leading culinary educator, teaching at multiple institutions and participating in myriad projects and articles, much of it with a focus on race, ethnicity, and related subjects. (Regular listeners will remember that Scott guest produced and hosted two episodes of the pod in 2020.) And in The Line Up, our news and information segment, we bring you a much-needed feel-good story: Victoria Blamey, formerly of Chumley's and Gotham Bar and Grill, discusses the creative breakthrough she recently experienced during her residency at Blue Hill Center for Food &amp; Agriculture.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. 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.

<a href="https://www.instagram.com/senhorokra/?hl=en" rel="nofollow" target="_blank">Scott Alves Barton </a>came up as a cook, then chef, in New York City restaurants, including almost ten years working with the late, great Patrick Clark. In midlife, Scott made a shift to academia, earning a PhD in food studies from New York University, and is now a leading culinary educator, teaching at multiple institutions and participating in myriad projects and articles, much of it with a focus on race, ethnicity, and related subjects. (Regular listeners will remember that Scott guest produced and hosted <a href="https://andrewtalkstochefs.com/podcasts/black-food-professionals-part-1-with-guest-host-scott-alves-barton/" rel="nofollow" target="_blank">two episodes of the pod in 2020</a>.) And in The Line Up, our news and information segment, we bring you a much-needed feel-good story: <a href="https://www.victoriablamey.com/" rel="nofollow" target="_blank">Victoria Blamey</a>, formerly of Chumley's and Gotham Bar and Grill, discusses the creative breakthrough she recently experienced during her <a href="https://www.bluehillfarm.com/chef-residence-stone-barns" rel="nofollow" target="_blank">residency at Blue Hill Center for Food &amp; Agriculture</a>.<a href="https://www.getmeez.com/andrew" rel="nofollow" target="_blank">Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.</a>Please consider <a href="https://www.patreon.com/AndrewTalksToChefs" rel="nofollow" target="_blank">supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month</a>. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related information.

Episode 162: Scott Alves Barton; Victoria Blamey on creating during COVID

We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef Scott Alves Barton moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our Black listeners, we hope these conversations resonate with you and reflect and amplify your own experiences and perspectives. Part 1 aired on our prior episode.Scott's guests for this, part 2, of this series are (in alphabetical order) Kimberly Brock Brown, Dr. Cynthia Greenlee, Dr. Jessica B. Harris, Todd Richards, Jamila Robinson, and Ellen Sweets.If you enjoyed this episode, you might enjoy these other Andrew Talks to Chefs conversations:A Talk about "The Talk"Chef Russell JacksonChef Douglass WilliamsChef Edouardo JordanAshtin BerryChef Erick WilliamsChef Roze Traore Chef Milton Abel IIAlicia MatthewsChef Mashama Bailey (part of our Philly Chef Conference Special, 2019)Chef Alexander HarrisChef Tanya HollandChef JJ Johnson 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.

We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef <a href="https://nyu.academia.edu/SBarton" rel="nofollow" target="_blank">Scott Alves Barton</a> moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our Black listeners, we hope these conversations resonate with you and reflect and amplify your own experiences and perspectives. <a href="https://andrewtalkstochefs.com/podcasts/black-food-professionals-part-1-with-guest-host-scott-alves-barton/" rel="nofollow" target="_blank">Part 1 aired on our prior episode.</a>Scott's guests for this, part 2, of this series are (in alphabetical order) <a href="https://www.chefkimberlyepicurean.com/" rel="nofollow" target="_blank">Kimberly Brock Brown</a>, <a href="https://www.cynthiagreenlee.com/about" rel="nofollow" target="_blank">Dr. Cynthia Greenlee</a>, <a href="http://www.africooks.com/wordpress/" rel="nofollow" target="_blank">Dr. Jessica B. Harris</a>, <a href="http://www.oneflewsouthatl.com/about.html" rel="nofollow" target="_blank">Todd Richards</a>, <a href="https://www.inquirer.com/food/jamila-robinson-inquirer-food-editor-james-beard-20200108.html" rel="nofollow" target="_blank">Jamila Robinson</a>, and <a href="https://www.facebook.com/ellen.sweets/about" rel="nofollow" target="_blank">Ellen Sweets</a>.If you enjoyed this episode, you might enjoy these other Andrew Talks to Chefs conversations:<a href="https://andrewtalkstochefs.com/podcasts/a-talk-about-the-talk-with-chef-erick-williams-his-father-ricardo-isom/" rel="nofollow" target="_blank">A Talk about "The Talk"</a><a href="https://andrewtalkstochefs.com/podcasts/russell-jackson-reverence-restaurant-harlem-ny/" rel="nofollow" target="_blank">Chef Russell Jackson</a><a href="https://andrewtalkstochefs.com/podcasts/douglass-williams-mida-restaurant-boston-ma/" rel="nofollow" target="_blank">Chef Douglass Williams</a><a href="https://andrewtalkstochefs.com/podcasts/special-report-24-edouardo-jordan-on-being-resilient-why-people-visit-seattle/" rel="nofollow" target="_blank">Chef Edouardo Jordan</a><a href="https://andrewtalkstochefs.com/podcasts/special-report-14-ashtin-berry-on-evolving-toward-a-more-equal-inclusive-industry/" rel="nofollow" target="_blank">Ashtin Berry</a><a href="https://andrewtalkstochefs.com/podcasts/erick-williams-virtue-restaurant-chicago-il/" rel="nofollow" target="_blank">Chef Erick Williams</a><a href="https://andrewtalkstochefs.com/podcasts/roze-traore-jose-arroyo/" rel="nofollow" target="_blank">Chef Roze Traore </a><a href="https://andrewtalkstochefs.com/podcasts/milton-abel-ii/" rel="nofollow" target="_blank">Chef Milton Abel II</a><a href="https://andrewtalkstochefs.com/podcasts/alycia-matthews-patty-nusser/" rel="nofollow" target="_blank">Alicia Matthews</a><a href="https://andrewtalkstochefs.com/podcasts/philly-chef-conference-spectacular/" rel="nofollow" target="_blank">Chef Mashama Bailey (part of our Philly Chef Conference Special, 2019)</a><a href="https://andrewtalkstochefs.com/podcasts/alexander-harris/" rel="nofollow" target="_blank">Chef Alexander Harris</a><a href="https://andrewtalkstochefs.com/podcasts/tanya-holland/" rel="nofollow" target="_blank">Chef Tanya Holland</a><a href="https://andrewtalkstochefs.com/podcasts/jj-johnson/" rel="nofollow" target="_blank">Chef JJ Johnson </a>Please consider <a href="https://www.patreon.com/AndrewTalksToChefs" rel="nofollow" target="_blank">supporting Andrew Talks to Chefs via our Patreon page</a>–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; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related information.

Episode 127: Black Food Professionals, Part 2, Guest Hosted and Curated by Scott Alves Barton

We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef Scott Alves Barton moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our Black listeners, we hope these conversations resonate with you and reflect and amplify your own experiences and perspectives. Scott's guests today are (in alphabetical order) Aneesha Hargrave, Adrian Lipscombe, Joe Randall, Jonny Rhodes, Ashleigh Shanti, and Omar Tate.If you enjoyed this episode, you might enjoy these other Andrew Talks to Chefs conversations:A Talk about "The Talk"Chef Russell JacksonChef Douglass WilliamsChef Edouardo JordanAshtin BerryChef Erick WilliamsChef Roze Traore Chef Milton Abel IIAlicia MatthewsChef Mashama Bailey (part of our Philly Chef Conference Special, 2019)Chef Alexander HarrisChef Tanya HollandChef JJ Johnson 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.

We are delighted to share our first-ever guest-hosted and curated episodes of the pod. In a 2-episode special report, educator and former chef <a href="https://nyu.academia.edu/SBarton" rel="nofollow" target="_blank">Scott Alves Barton</a> moderates 4 conversations among Black professionals in food. Two of the panels comprise Black chefs, one features four writers and editors, and one features two chef-farmers. Our hope is that taken together, this report helps foster a greater understanding of, in Scott's words, "what it means to be Black and professional in food." For our Black listeners, we hope these conversations resonate with you and reflect and amplify your own experiences and perspectives. Scott's guests today are (in alphabetical order) <a href="https://www.linkedin.com/in/aneeshahargrave" rel="nofollow" target="_blank">Aneesha Hargrave</a>, <a href="https://www.gofundme.com/f/forty-acres-project" rel="nofollow" target="_blank">Adrian Lipscombe</a>, <a href="http://chefjoerandall.com/" rel="nofollow" target="_blank">Joe Randall</a>, <a href="https://www.htxindigo.com/home" rel="nofollow" target="_blank">Jonny Rhodes</a>, <a href="https://www.benneoneagle.com/about-1" rel="nofollow" target="_blank">Ashleigh Shanti</a>, and <a href="https://www.gofundme.com/f/honeysuckle-community-center" rel="nofollow" target="_blank">Omar Tate</a>.If you enjoyed this episode, you might enjoy these other Andrew Talks to Chefs conversations:<a href="https://andrewtalkstochefs.com/podcasts/a-talk-about-the-talk-with-chef-erick-williams-his-father-ricardo-isom/" rel="nofollow" target="_blank">A Talk about "The Talk"</a><a href="https://andrewtalkstochefs.com/podcasts/russell-jackson-reverence-restaurant-harlem-ny/" rel="nofollow" target="_blank">Chef Russell Jackson</a><a href="https://andrewtalkstochefs.com/podcasts/douglass-williams-mida-restaurant-boston-ma/" rel="nofollow" target="_blank">Chef Douglass Williams</a><a href="https://andrewtalkstochefs.com/podcasts/special-report-24-edouardo-jordan-on-being-resilient-why-people-visit-seattle/" rel="nofollow" target="_blank">Chef Edouardo Jordan</a><a href="https://andrewtalkstochefs.com/podcasts/special-report-14-ashtin-berry-on-evolving-toward-a-more-equal-inclusive-industry/" rel="nofollow" target="_blank">Ashtin Berry</a><a href="https://andrewtalkstochefs.com/podcasts/erick-williams-virtue-restaurant-chicago-il/" rel="nofollow" target="_blank">Chef Erick Williams</a><a href="https://andrewtalkstochefs.com/podcasts/roze-traore-jose-arroyo/" rel="nofollow" target="_blank">Chef Roze Traore </a><a href="https://andrewtalkstochefs.com/podcasts/milton-abel-ii/" rel="nofollow" target="_blank">Chef Milton Abel II</a><a href="https://andrewtalkstochefs.com/podcasts/alycia-matthews-patty-nusser/" rel="nofollow" target="_blank">Alicia Matthews</a><a href="https://andrewtalkstochefs.com/podcasts/philly-chef-conference-spectacular/" rel="nofollow" target="_blank">Chef Mashama Bailey (part of our Philly Chef Conference Special, 2019)</a><a href="https://andrewtalkstochefs.com/podcasts/alexander-harris/" rel="nofollow" target="_blank">Chef Alexander Harris</a><a href="https://andrewtalkstochefs.com/podcasts/tanya-holland/" rel="nofollow" target="_blank">Chef Tanya Holland</a><a href="https://andrewtalkstochefs.com/podcasts/jj-johnson/" rel="nofollow" target="_blank">Chef JJ Johnson </a>Please consider <a href="https://www.patreon.com/AndrewTalksToChefs" rel="nofollow" target="_blank">supporting Andrew Talks to Chefs via our Patreon page</a>–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; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related information.