Nick Tamburo, a young veteran of the Momofuku group and Claud, discusses his new NYC restaurant Smithereens.

Jeremy Salamon (Agi's Counter, Brooklyn) on Hungarian Food, Making it in NYC, and his First Cookbook (Second Generation)

Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.