Andrew Friedman with Jeff Gordinier: Chefs, Drugs and Rock and Roll - 92Y, New York

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Andrew Friedman with Jeff Gordinier: Chefs, Drugs and Rock and Roll

Author Andrew Friedman treats us to a 360-degree look at the restaurant industry’s remarkable evolution in the 1970s and 1980s through his interviews with the pioneering chefs, line cooks, front-of-house personnel, investors and critics who had front-row seats to this extraordinary transformation.

Friedman talks with Jeff Gordinier about some of the stories from his new book Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession — from the politically charged backdrop of Berkeley which helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; into the clash of cultures between established French chefs in New York City and the American game changers behind the Quilted Giraffe, River Café and other storied establishments; and behind the scenes into the chefs, their struggles, their cliques and their restaurants, and see how and why the profession evolved.

A book signing follows the event.

Andrew Friedman

Andrew Friedman has chronicled the life and work of some of the best American chefs.

Jeff Gordinier

Jeff Gordinier is the food & drinks editor of Esquire magazine.