FOOD TRUCK
Marc Hoffmeister trucks fresh ingredients to Chicago restaurants every day. Andrew Friedman shadowed him on one shift to learn how the supply chain works.
Andrew Friedman is the author of THE DISH: The Lives and Labor Behind One Plate of Food; Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Created a New American Profession (2018), and Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition (2009). He is also host of the independent podcast Andrew Talks to Chefs, currently in its sixth year, and co-editor of the internationally popular anthology Don’t Try This at Home: Culinary Catastrophes from the World’s Greatest Chefs. He has co-authored more than 25 cookbooks, memoirs, and other projects with some of the United States’ finest and most well-known chefs. He is an adjunct professor at the School of Graduate and Professional Studies at the Culinary Institute of America. He co-authored American tennis star James Blake’s New York Times bestselling memoir Breaking Back: How I Lost Everything and Won Back My Life (2007), and was for several years a TENNIS magazine editor-at-large. He lives in Brooklyn, NY.
Excerpt
In his new book, ‘Chefs, Drugs, and Rock & Roll,’ Andrew Friedman delves into the history of pioneering restaurants.