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The Dish: Chef Andy Little

Andy Little grew up in Pennsylvania Dutch country where he savored the produce of local farms. After first aiming for a career in classical music, he started supporting himself with restaurant work and grew inspired to become a chef. He headed off to the prestigious Culinary Institute of America and started his career. Five years ago, he became executive chef and partner at Josephine in Nashville where Pennsylvania Dutch and southern hospitality meld together for a unique and much-honored cuisine.
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