Jeff Gordinier is a talented writer, author & speaker whose work has been published by the New York Times, Esquire, GQ, The LA Times, Fortune, and many other well-known publications. His book Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World is a brilliant chronicle of Rene Redzepi, the genius mastermind behind Noma. Jeff and I had a very open conversation, and I thoroughly enjoyed learning more about him and his story. Jeff and I discussed Rene Redzepi & Noma His deep love for poetry What spurred him to write his book His work on the renowned Netflix show 'Chef's Table' His ability to convey a story about food Growing up in California Side effects of the Covid-19 Pandemic The Blue Zones And much more... Jeff Gordinier My Take: Everything we do revolves around the stories we tell each other and that which we believe in. The ability to convey a feeling or a scent or a unique taste or color is crucial in order for you, the storyteller, to get your audience immersed in the story. If you want people to get emotionally invested in something, you have to paint a picture for them - and take them on a journey they never want to return from. Support The Podcast
America's Best New Restaurants (Pandemic Edition) with Jeff Gordinier
Hot Takes on a Plate
“Mushroom soup cuisine,” crab cobbler, Eric Ripert’s hunkiness, McDonald’s memories, and the outrageously wealthy Stroganoff dynasty. You can listen to Smart Mouth on iTunes, on Stitcher, on Spotify. Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Butter Chicken (Pakistan and India) Brigade de Cuisine Related episodes: Onion Dip with Steve Hernandez Mid-Century American Food with Mark Rosati Jeff IG Smart Mouth newsletter Smart Mouth IG Katherine Twitter Sources: A Taste of Russia The Art of Russian Cuisine NY Times Betty Crocker General Mills Fork N Plate Malathronas My Trip Journal
It was no small feat for Esquire magazine to identify a class of 2020 for its Best New Restaurant List in the midst of a global pandemic. But Jeff Gordinier, in collaboration with his colleague Kevin Sintumuang, managed to pull it off in style with a celebration of what's new in American restaurants that launches today. Jeff sat down with Andrew to discuss why Esquire decided to produce a list this year, how he and Kevin pulled it off, and what they were seeking in restaurants and chefs to trumpet in this unusual time.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.
Live at Now Serving with Jeff Gordinier & Homestate
In this very special episode we kick off the tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our friends at L.A.’s premiere cookbook shop Now Serving graciously hosted a panel featuring us and Andy and Briana Valdez of HomeState, moderated by Esquire’s Food & Drink Editor, Jeff Gordinier. The Valdez sisters contributed to the book, and even gave us their mom’s Peanut Butter Chicken recipe, and Jeff wrote one of the book’s forewords, so it was a total Snacky Tunes pals hang. We all caught up via Zoom, talked about the book and swapped stories about our love of music and food. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Snacky Tunes is powered by Simplecast.
Esquire’s Jeff Gordinier, how do you get into a creative flow and overcome writer’s block?
How Do You Do? Podcast
Jeff Gordinier is the food and drinks editor of Esquire, a frequent contributor to the New York Times, and an author (2008's X Saves the World and 2019's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World). During this episode, he shares how reading poetry and writing postcards get his creative juices going (8:30), the value he’s found in writing his pieces and books in longhand (30:32), his approach to writing profiles (42:30), and more! Current curiosities: Ben: On Writing by Stephen King Jeff: Evil Geniuses by Kurt Andersen Follow us! Jeff Gordinier: @thegordinier How Do You Do? Podcast: @hdydpod Ben: @benhannani Website: www.hdydpod.com Our guests' jams can be found on the "HDYD Jams" playlist on Spotify!
Episode 2 - Jeff Gordinier, Food & Drinks Editor, Esquire
In our second episode, we chat with Jeff Gordinier, Esquire’s Food & Drinks Editor and a frequent contributor to the New York Times. Jeff is also the author of "Hungry," where he chronicles the four years he spent traveling with the iconoclastic Chef René Redzepi of Noma, which was named the best restaurant in the world four times by The World's 50 Best Restaurants.During our episode, Jeff shares his thoughts on:1) What he misses most during lockdown2) How restaurants are embracing innovation in ways that manifest love and care3) How his impassioned article on the Trump Administration galvanized the restaurant community4) Why diversity has always been important to his coverage and even more so now5) How hospitality thought leaders can have their voices showcased in Esquire6) How his book, “Hungry,” became a time capsule of a bygone era of trailblazing, high-wire gastronomy7) How his lovely wife, Lauren Fonda, convinced him to get on Instagram8) Why social media is deepening his understanding of ideasJeff also answers a listener question from Mike Kennedy of Olmsted and Maison Yaki in Brooklyn on how he is managing Esquire's 2020 Best New Restaurants list, despite the current limitations on travel and indoor dining. See acast.com/privacy for privacy and opt-out information.
This week, Gilly is (virtually) in Manhattan in the home of Jeff Gordinier, former New York Times journalist and author of Hungry, to retrace the footsteps of what must be one of the best food journalist gigs ever, a rock ‘n’ roll road trip with Rene Redzepi, the greatest chef in the world. See acast.com/privacy for privacy and opt-out information.
Jeff Gordinier is the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World. Jeff is the Food and Drinks editor at Esquire and a frequent contributor to The New York Times where he was previously a reporter. Written in a time when we could go out to restaurants and enjoy the beauty of that type of hospitality, this interview made me long for culinary experiences other than chicken fingers with my children. You really have to hear from Jeff himself in this episode about how he ended up on an "eat, pray, love, eat more" journey with René Redzepi, renowned Danish chef who has been a significant change agent in the world of food. Jeff and I talked about his career and infatuation with the experience of restaurants, that sitting down at a restaurant or bar to enjoy a meal or cocktail is to delight in self-care, and how this book is really about reinvention and personal change. See acast.com/privacy for privacy and opt-out information.
SPECIAL REPORT #23: Jeff Gordinier on That Esquire Piece & Hugh Acheson on (not) Re-Opening in Georgia Next Week
Andrew Talks to Chefs
You really don't want to miss this special double-header: Esquire's Jeff Gordinier takes us inside, and expands on, his impassioned piece that tied restaurants, music, culture, and politics into a masterpiece of the moment that was circulated the world over over the past weekend. And Georgia-based chef-restaurateur Hugh Acheson responds to his state governor's decision to allow a cross-section of businesses, including restaurants, to re-open in the coming days, and why his restaurants will remain closed to the public, while continuing to participate in Jose Andres' World Central Kitchen program.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official site Chefs, Drugs, and Rock & Roll (Andrew's latest book)Jeff GordinierHugh Acheson (restaurants, books, etc)