Andrew Talks to Chefs - Episode 207: Charlie Mitchell (Clover Hill restaurant--Brooklyn, NY)

Episode 207: Charlie Mitchell (Clover Hill restaurant--Brooklyn, NY)

11/10/22 • 73 min

Chef Charlie Mitchell is enjoying his first turn in the public spotlight, and the ripple effects of earning his first Michelin star, at Clover Hill in Brooklyn Heights, NY--a restaurant that Andrew recently lauded on the pod. On today's episode, Charlie discusses his young life and career to date, including stints at San Francisco's Benu, and Betony, One White Street, and Eleven Madison Park in New York City. He and Andrew also kick around some topics that are on the minds of industry professionals as 2022 draws to a close.

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.

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

THINGS YOU SHOULD KNOW:

We'd love if you followed us on Instagram.

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!

Previous Episode

Episode 206: Gavin Kaysen (chef, and author of At Home)

Gavin Kaysen, the chef behind Minneapolis' Soigne Hospitality, just published his first cookbook, At Home. While in New York City for a series of launch events, he found an hour to sit down with Andrew and discuss the book, his still-young career, and some milestones along the way. Gavin and Andrew have interviewed for books and online pieces in the past (see here, and here), so have a long history that facilitates a very open, honest, and fun conversation that we know listeners will enjoy.

And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Yannick Benjamin, of New York City's Contento restaurant, which has been lauded for not only its food and hospitality but also for its devotion to accessibility, discusses making your restaurant website as accessible as possible. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.

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 news.

THINGS YOU SHOULD KNOW:

We'd love if you followed us on Instagram.

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!

Next Episode

Episode 208: Shannon Smith (culinary world traveler, educator, & philanthropist)

How many of us can even name 50 countries? Well, Shannon Smith has traveled to more than 50 of them in her ongoing and very passionate quest to learn about the cuisines of the world, teach people living in poverty how to cook, fundraise for myriad causes, and pick up new techniques that she employs in the culinary experiences she produces at her home in Tulsa, Oklahoma. In this episode of the pod, Shannon and Andrew discuss her life and work, and explore the modern definition of what it means to be a chef.

And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, social media consultant and author of the (free) Link in Bio Substack, Rachel Karten, shares valuable advice for making sense of the current social media landscape and maximizing your presence there. (Follow Rachel on Instagram here.) Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.

THINGS YOU SHOULD KNOW:

We'd love if you followed us on Instagram.

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!