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In My Blood is the title of chef Bo Bech’s stunning and singular new book, and it’s an apt description of the man himself. Bo sat down with Andrew this week to discuss his book, which tells the story—in words, watercolors, photographs, and recipes—of his Copenhagen restaurant Geist. The interview is as unique as the man and his book, full of culinary and philosophical revelations, vivid descriptions, passion—plus an examination of the life lessons of the Rumble in the Jungle. (To order Bo’s books, visit ChefBoBech.com.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

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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.

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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!