Description

Chef Shinobu Namae visits New York City this week to address the United Nations on World Oceans Day (June 8). During his stay, Chef Namae generously made time to visit with Andrew and discuss the subject of his presentation (the importance of seaweed to the planet and how chefs can help advance the cause of its health and longevity), his personal journey to the professional kitchen, and the evolution of his palate and culinary style at his three-Michelin-star restaurant L'Effervescence in Tokyo. 

** See Andrew LIVE in Chicago: If you live in Chicago or will be visiting for the James Beard Foundation Awards, please register for your FREE ticket to a panel he'll be moderating the afternoon of Sunday, June 12 on the steps owners, chefs, and coworkers can take to help make motherhood a non-issue for hospitality workers.**

Calling all young chefs and aspiring chefs: If you're under 30, we encourage you to apply for the S.Pellegrino* Young Chef Academy Competition. Application deadline has been extended to June 30.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!