Jeff Gordinier is an American writer, editor, reporter, and essayist. His work is frequently published in various U.S. magazines and newspapers, including Esquire and The New York Times.
Dave explains why aspiring cooks should not go to culinary school (1:02) and then brings in food critic Jeff Gordinier to discuss what makes chef René Redzepi and Noma special, where the food world is headed, and much more (8:35).You can find Gordinier’s new book ‘Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World’ wherever books are sold.
“You are here now. Make the most of it and change what's not working. It's crucial.”Jeff GordinierWhy is great food important? How and why did restaurants become culturally significant? And what life lessons can be gleaned from the world's greatest chef?There is no more enthusiastic ringmaster for this exploration than the merry man of food himself, Jeff Gordinier.A writer, journalist and author who sits at the converging junction of food and culture, Jeff is a frequent contributor to the New York Times and currently serves as the Food and Drinks editor at Esquire Magazine.A graduate of Princeton University where he studied writing and poetry, Jeff is a former writer and editor for Entertainment Weekly, editor at large for Details magazine and over the years has written about music and culture for a multitude of national publications, including Travel + Leisure, GQ, Elle, Creative Nonfiction, Spin, Poetry Foundation, Fortune, and many others.The occasion for today’s conversation is Jeff’s new book, Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World*. Equal parts mid-life crisis autobiography, adventure travelogue and biography, it chronicles the four years Jeff spent traveling with René Redzepi, the renowned chef of Copenhagen's Noma — recently fêted as the #2 best restaurant in the world — in search of the most tantalizing flavors the world has to offer. And yet, the book really isn't about food. A meditation on risk, re-invention, creative breakthroughs, and human connection, it sits atop my recommended summer reads.I first met Jeff in 2015 when he visited our home for a New York Times feature he was penning on the rise of veganism. Dubbed Vegans Go Glam, the piece caught fire, including a day spent as the #1 most e-mailed story on the entire New York Times website. Suffice it say, this was an insanely big moment for us, and the plant-based movement at large.In the aftermath of that experience, Jeff and I struck up a friendship He sent me an early copy of Hungry, which I devoured. It left me wanting to know more about Jeff. About food culture. About the mysterious René Redzepi. And what can be learned about life from this charismatic, cult-like genius redefining cutting-edge cuisine.So here we are. This is a conversation about total commitment to mastery. It's about creative expression. It's about the cruciality of constant, fearless re-invention. It's about investing in experience. And it's about the importance of deep human connection — to others, oneself, and the environment we share.As an anecdotal aside, it is this conversation that inspired my recent and uncharacteristically spontaneous decision to join Jeff and fellow food writer Adam Platt in Copenhagen a few weeks back. A once-in-a-lifetime, seat of our pants adventure I won't soon forget, we toured the city with René and his head fermentation wizard David Zilber (a seriously fascinating dude in his own right). We experienced the Noma phenomenon behind the scenes. And we enjoyed the premier of the restaurant's new forage-forward Plant Kingdom menu — a truly psychedelic experience incomparable to anything I have previously encountered. For more, See for privacy and opt-out information.
Writer and author Jeff Gordinier on his book "Hungry" and much more.
On this episode of All in the Industry®, host Shari Bayer is joined by Jeff Gordinier, food and drinks editor at Esquire, which revealed its Best New Restaurants in America for 2018 today. Raised in Southern California, Jeff has had bylines in national magazines and newspapers for over 25 years. He was a full-time food writer for The New York Times for five and a half years, including a frequent contributor to T magazine, Book Review, Styles, and Travel; and he spent eight years as the editor-at-large of Details; and about a decade at Entertainment Weekly. He’s currently working on Hungry, a nonfiction book about risk, reinvention, and road-tripping with René Redzepi, the acclaimed chef at Noma in Copenhagen. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at Huitrerie Regis in Paris, France. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. Thanks for being a part of All in the Industry®!'' All in the Industry is powered by Simplecast
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Creator Details

New York, New York, United States of America
Episode Count
Podcast Count
Total Airtime
6 hours, 28 minutes
Podchaser Creator ID logo 573474