Show 462, February 19, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew has some thoughts on a controversial, but spreading, new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email. This emerging trend was first reported in the Food Section of The New York Times.

Chef Andrew’s perspective as a restaurateur is this trend started as a response to the current staffing shortage in restaurants. Restaurants spend a lot of time on the phone with distracting, nuisance calls. Chef Andrew’s point is that if a restaurant during service responds quickly to an email or social media inquiry that reasonably accommodates the potential future guest. Meanwhile the patrons then dining at the restaurant are properly taken care of.

Show 268, April 7, 2018: Co-host, Andy Harris, “Your Questions & Our Answers”

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. While Chef Andrew Gruel is hanging out at Pebble Beach Food & Wine Festival, Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

Show 62, February 22, 2013: Jet Tila with your questions and his answers

KnivesWe get questions…

Chef Jet responds to an assortment of inquiries from the overflowing e-mailbag. Jet talks about safety concerns with raw chicken and the selection process (and recommendations) for proper knives in the home kitchen. Jet believes in keeping it simple. You can actually do well in the home kitchen with just three different knives.