Episode 33: Timothy Hollingsworth

In New York City, Andrew’s irked at the angle a restaurant critic adopted to review his book Chefs, Drugs, and Rock & Roll in the New York Times. After he and Caitlin hash that out, we cut to a much happier scene: sun-drenched Los Angeles, where Andrew recently sat down with the super-talented Chef Timothy Hollingsworth of Otium restaurant, and before that, chef de cuisine of The French Laundry. Andrew and Tim have some history: Tim was the main character in Andrew’s book about the Bocuse d’Or competition in which Tim competed back in 2009. The two of them kick around Tim’s unique life and career (he spent most of his formative years—more than a decade—working at The French Laundry), his feelings about LA’s food scene, and other topics of life and work. An intimate conversation recorded in Tim’s LA home a few Saturdays ago. Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening!