Flavors Unknown: Recent Episodes

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Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation.

In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking.

Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students.

Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation.

What you'll learn from Chef Sarah Thompson* Why Las Vegas has become a legitimate global culinary destination. * The enormous diversity of regional Mexican cuisine. * Why fresh heirloom masa completely changes the dining experience. * How chefs respectfully learn another culture’s cuisine. * How travel fuels culinary creativity. * Why mentorship matters more than hierarchy. * How great kitchens develop future leaders. * What innovation looks like inside a James Beard Award-winning restaurant. * Why authenticity starts with curiosity rather than expertise. * Lessons food innovators can borrow from restaurant chefs.

Chapters00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitudeBeyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Sarah Thompson

InstagramSocial mediaCasa Playa

InstagramLinks mentioned in this episodeCasa Playa – The Wynn

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Inside Casa Playa with Sarah Thompson appeared first on Flavors Unknown.

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In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul.

This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience.

Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design.

What you'll learn from Chef Maksut Aşkar* Istanbul’s culinary diversity and history * Difference between Ottoman and Anatolian cuisine * The concept of Neolocale and tradition updating * Sustainable sourcing of rare ingredients * The role of storytelling in culinary experience * The importance of preserving culinary heritage * Innovative techniques in traditional recipes * The significance of pistachios in Turkish cuisine * The open-source approach to culinary knowledge * The future of Turkish culinary traditions * Chapters
00:00 Introduction and guest introduction
01:57 Istanbul as a city of gastronomy
04:00 Geography and cultural melting pot of Anatolia
06:07 Differences between Ottoman palace cuisine and Anatolian home cooking
09:03 Unique ingredients and regional flavors
13:02 Must-try foods for first-time visitors to Istanbul
15:59 The concept of Neolocale and tradition preservation
19:52 Innovating while respecting culinary heritage
23:05 Storytelling and educational approach in the restaurant
31:00 The importance of ingredients like pistachios and mulberry molasses
32:56 Sharing recipes and open source philosophy
36:01 Training young chefs and culinary mentorship
37:00 Rapid fire questions and personal preferences
49:58 Closing remarks and future outlook Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Get the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Maksut Aşkar

InstagramSocial mediaNeolokal

InstagramLinks mentioned in this episodeNeolokal in Istanbul

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Maksut Aşkar: Istanbul Beyond Turkish Food appeared first on Flavors Unknown.

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In this episode of Flavors Unknown, I speak with Chef Carlos Brown, a Charleston-born Gullah Geechee chef and the chef behind Pandora on the Square near Atlanta. The conversation explores the cultural depth of Gullah cuisine, the difference between “Southern food” as a broad label and Gullah Geechee food as a specific heritage, and how Chef Carlos uses French technique, hospitality, and storytelling to bring more recognition to Lowcountry foodways.

What begins with shrimp and grits, okra soup, Hoppin’ John, egg and rice, sage, and tarragon becomes a deeper reflection on food as communication, memory, dignity, and cultural authority. Chef Carlos challenges the idea that Gullah Geechee cuisine needs to be “elevated,” suggesting instead that America first needs to understand the soul, history, and intelligence already present in the food.

This episode is especially relevant for chefs, culinary creators, food lovers, culinary travelers, and food industry professionals interested in heritage cuisines, cultural storytelling, and the responsibility of translating food traditions for broader audiences.

What you'll learn from Chef Carlos Brown* Why Gullah Geechee cuisine should not be reduced to the broader category of “Southern food.” * How Gullah food carries African, Lowcountry, coastal, and family memory through everyday dishes. * Why Chef Carlos believes “the soul” is often the missing part when people talk about heritage cooking. * How dishes like shrimp and grits, okra soup, Hoppin’ John, and egg and rice can carry cultural meaning beyond their ingredients. * How French culinary technique can help reveal a cuisine’s depth without erasing its roots. * Why education is essential to bringing wider recognition to Gullah Geechee food. * How a humble dish like egg and rice can be reframed with the dignity of “the best caviar.” * Why food sits at the center of communication, hospitality, and community. * How Chef Carlos thinks about bringing Gullah flavors to Atlanta while staying connected to * Charleston and the Lowcountry. * What chefs, food brands, and culinary professionals can learn from cultural preservation done with respect, technique, and heart. Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef William Dissen

InstagramFacebookSocial mediaPandora on The Square

InstagramFacebookLinks mentioned in this episodeChef Carlos Brown

Shop Gullah Gourmet

Pandora on the Square

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Does Gullah Food Need to Be Elevated? appeared first on Flavors Unknown.

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• The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft.

The guests are: * Chef Dylan Jobsz from Esther’s Kitchen * Chef Sarah Thompson from Casa Playa at Wynn * Chef Jackson Stamper from Ada’s Food and Wine Baker * Chef Kimmie McIntosh from Milkfish at Durango Social Club * Bartender Joseph Arakawa from Anima by EDO

The conversation repeatedly points to this shift: Las Vegas has moved beyond the buffet stereotype into a more diverse culinary community, with Chinatown and the Arts District emerging as creative hubs.

The chefs share their sources of inspiration, including travel and cultural influences, and discuss the importance of seasonal ingredients. The conversation delves into the authenticity of cooking in everyday settings, the pressure of social media virality, and the importance of consistency in content creation. Ultimately, the discussion highlights the collaborative nature of cooking and the importance of nurturing talent within the culinary industry.

What you'll learn from the Panel DiscussionListeners will walk away seeing that:

Las Vegas is not only the Strip; its food culture is increasingly shaped by neighborhoods, local communities, and independent creative voices.
The city’s culinary strength comes from its mix of cultures, migration stories, chef collaboration, and constant reinvention.
Authenticity in food and drinks is not about rigid tradition; it is about respect, understanding, flavor, and the ability to translate heritage for today’s guests.
Social media matters, but the best culinary work is not built only for virality. The episode emphasizes that authenticity, relatability, and brand integrity matter more than chasing manufactured viral moments.
Creativity in restaurants is not just the chef’s individual genius; it depends on teams, feedback, R&D, mentorship, trust, and systems.

Chapters

00:00 Introduction to the Culinary Scene in Las Vegas
06:00 Community and Collaboration in the Culinary World
09:46 Local Dining Experiences on the Strip
14:45 Sustainability and Employment in Hospitality
19:39 The Growth of Las Vegas and Culinary Diversity
23:01 The Influence of Military Background on Culinary Perspective
27:02 Integrating Sri Lankan Flavors into Italian Cuisine
30:28 Sources of Culinary Inspiration
34:28 Maintaining Authenticity in Cuisine
39:51 Coconut Delights and Culinary Memories
45:07 The Challenges of Flavor Extraction
49:24 The Rise of Low ABV Drinks
54:20 Balancing Story and Flavor in Cocktails
58:11 The Impact of Social Media on Culinary Trends
01:01:23 Authenticity Over Virality
01:06:12 Innovation and Originality in Modern Cuisine
01:10:14 Nostalgia in Culinary Presentation
01:11:27 Innovating Beverage Experiences
01:12:16 Cultural Sensitivity in Food Marketing
01:14:36 The Importance of Authenticity
01:17:45 Balancing Creativity and Daily Operations
01:19:54 Collaborative Cooking and Team Dynamics
01:21:02 Research and Development in Culinary Arts
01:22:18 The Importance of Team Support in Creativity
01:23:14 Feedback and Iteration in Dish Development
01:24:09 Balancing Service and Creativity
01:25:40 Exploring New Ideas and Overcoming Creative Ruts
01:27:22 Building Trust and Systems for Creativity
01:28:47 Mentorship and Growth in the Culinary Industry

Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!February“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaDylan Jobsz

InstagramSocial mediaSarah Thompson

InstagramSocial mediaJackson Stamper

InstagramSocial mediaKimmie McIntosh

InstagramSocial mediaJoseph Arakawa

InstagramLinks mentioned in this episodeEsther’s Kitchen

Casa Playa at the Wynn

Ada’s Food & Wine

Anima by EDO

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post The New Las Vegas Food Scene, Off the Strip appeared first on Flavors Unknown.

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In this conversation, Laura Hayes discusses her role as the Director of Chef Corps at World Central Kitchen, emphasizing the organization’s mission to provide meals in disaster situations. She highlights the importance of cultural relevance in meal preparation, the role of local chefs in disaster response, and the need for community engagement. The conversation also touches on the challenges of mapping regions for future responses, recruiting chefs, and navigating politically fragile contexts. In this conversation, Laura Hayes discusses the mission and operations of World Central Kitchen (WCK), emphasizing the importance of empathy in disaster relief efforts. She addresses common misconceptions about disaster response, the founding philosophy of WCK, and the critical role of chefs and cooks in providing food relief. Laura shares insights into the challenges faced during disaster responses, the mental health support provided to team members, and the various ways individuals can contribute to WCK’s mission. The conversation also touches on personal connections to comfort food and the importance of building relationships within the culinary community.

What you'll learn from Laura Hayes* World Central Kitchen has served over 600 million meals globally. * The organization prioritizes speed and urgency in disaster response. * Cultural relevance is crucial in meal preparation for affected communities. * Local chefs act as trusted sources and connectors in their communities. * Partnerships with local restaurants help keep money in the local economy. * The Chef Corps program has grown to include 580 chefs worldwide. * Mapping regions for response is based on research and disaster patterns. * Recruiting chefs involves looking for specific traits and community connections. * The mission of World Central Kitchen is to provide dignity through food. * Navigating conflict zones requires working closely with vetted local partners. * Empathy drives the mission of World Central Kitchen. * Cooks and chefs play a vital role in disaster response. * Misconceptions about disaster relief often overlook the complexity of the work. * Building community resilience is essential in disaster-prone areas. * Mental health support is crucial for those working in crisis situations. * Every individual can contribute to disaster relief efforts in meaningful ways. * The founding philosophy of WCK continues to shape its operations today. * Personal connections to food can provide comfort and healing. * Expansion and scalability are key for WCK’s future. * Highlighting unsung culinary heroes enriches the narrative of food relief.

00:00 Introduction to World Central Kitchen
02:57 The Role of Chef Corps in Disaster Response
06:04 Cultural Relevance in Meal Preparation
08:56 Local Partnerships and Community Engagement
11:47 Mapping Regions for Future Responses
14:50 Recruiting and Engaging Chefs
18:05 Traits of Effective Chef Corps Members
21:08 Global Outreach and Building Connections
23:59 Navigating Conflict Zones and Political Fragility
30:44 Misconceptions in Disaster Relief
32:06 Founding Philosophy of World Central Kitchen
34:40 The Power of Cooks in Crisis
36:48 Challenges in Disaster Response
39:31 Mental Health and Recovery in Crisis Work
42:30 Supporting World Central Kitchen
46:29 Personal Connections to Comfort Food
51:34 Empathy as a Core Quality in Chefs
54:54 Highlighting Unsung Culinary Heroes
56:30 Future Expansion of World Central Kitchen

Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaLaura Hayes

InstagramFacebookSocial mediaWorld Central Kitchen

InstagramFacebookLinks mentioned in this episodeWorld Central Kitchen Official Website

The World Central Kitchen Cookbook

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post World Central Kitchen’s Laura Hayes on Chef Corps appeared first on Flavors Unknown.

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The conversation explores the vibrant culinary scene of Mexico City, highlighting its rich history, diverse influences, and the unique perspectives of the following culinary leaders:

Chef Mikel Alonso from Biko
Chef Lula Martín del Campo Cascabel restaurant
Chef Oswaldo Oliva from Lorea in Roma Norte
Pastry Chef Gaby de Souza
Mixologist José Luis León from Licorería Limantour

The panel discusses the importance of tradition, the blending of global influences, and the role of chefs and mixologists in shaping the city’s gastronomic identity. In this conversation, chefs discuss the evolution of Mexican cuisine, emphasizing the balance between tradition and modern influences. They explore the significance of mentorship in culinary growth, the adaptability of tacos as a cultural staple, and the importance of authenticity in flavors. The dialogue also touches on global trends impacting Mexican gastronomy and the future of beverages like pulque, highlighting the need for storytelling and emotional connections in food. This conversation delves into the significance of rituals in culinary experiences, the distinction between performance and theatrics in fine dining, the impact of mentorship in the culinary arts, the role of intention in cooking, and the identification of trends within culinary culture. The panelists share personal anecdotes and insights, emphasizing the importance of cultural authenticity and innovation in Mexican cuisine.

What you'll learn from the panel from Mexico City* Culinary leaders aim to promote Mexican culture through gastronomy. * Diversity is a key characteristic of Mexico City. * Mexico City serves as a melting pot of various culinary traditions. * Chefs feel empowered to reinterpret traditional dishes. * The importance of context in understanding culinary traditions. * There is a hunger for discovery in Mexico City’s food scene. * Mixologists are increasingly focusing on local ingredients. * The blending of traditional and modern culinary practices is essential. * Quality and personalization are hallmarks of Mexico City’s food culture. * Mentorship plays a crucial role in culinary development. * Tradition in cuisine is dynamic and evolves over time. * Quality ingredients are essential for authentic flavors. * Tacos serve as a versatile and democratic food format. * Understanding the origin of ingredients enhances culinary experiences. * Younger generations prioritize wellness and traceability in food. * Pulque has potential as a trendy Mexican beverage. * Techniques in cooking are vital for flavor development. * The combination of flavors is key to successful dishes. * Narrative and dining experience enhance the enjoyment of food. Rituals in dining enhance the storytelling of food. * Performance in dining requires audience engagement for memorability. * Mentorship shapes culinary professionals and their perspectives. * Intention in cooking influences the emotional response of diners. * Culinary trends often stem from personal needs and cultural shifts. * Non-alcoholic beverages can have rich rituals and flavors. * Authenticity in ingredients is crucial for traditional dishes. * Culinary experiences can evolve through innovative presentations. * Understanding cultural nuances is key to appreciating cuisine. * Every encounter in the culinary world offers a learning opportunity.

Chapters:

06:25 Exploring the Diversity of Mexico City
09:46 Culinary Influences and Traditions
14:21 Blending Tradition with Modernity
20:53 Preserving vs. Reinterpreting Culinary Traditions
23:04 Mentorship and Culinary Evolution
26:22 Tradition vs. Modern Cuisine
29:38 Global Trends in Mexican Cuisine
34:30 The Taco: A Democratic Culinary Format
39:38 Authenticity in Mexican Flavors
45:53 The Future of Mexican Beverages and Ingredients
51:53 The Importance of Rituals in Culinary Experiences
54:58 Performance vs. Theatrics in Fine Dining
57:38 Mentorship and Learning in Culinary Arts
01:02:13 The Role of Intention in Culinary Creations
01:06:36 Identifying Trends in Culinary Culture
01:09:16 Exploring Non-Alcoholic Beverage Rituals
01:13:21 Innovative Dishes Inspired by Mexico City

Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaMikel Alonso

InstagramSocial mediaLula Martín del Campo

InstagramSocial mediaOswaldo Olivera

InstagramSocial mediaGaby de Souza

InstagramSocial mediaJosé Luis León

InstagramLinks mentioned in this episodeBiko restaurant

Cascabel restaurant

Lorea restaurant

Licorería Limantour

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Mexico City Chefs on Tradition, Tacos & Trends appeared first on Flavors Unknown.

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In this conversation, Chef Jordan Rubin shares his journey into the world of sushi, discussing his early experiences, the importance of mentorship, and the evolution of his restaurant, Mr. Tuna, in Portland, Maine. He emphasizes the significance of local seafood, sustainability in sourcing, and the need for consumer education about seafood. The discussion highlights the challenges and rewards of running a restaurant in a competitive food scene, as well as the chef’s commitment to responsible sourcing and culinary excellence. In this engaging conversation, Chef Jordan Rubin discusses the complexities of seafood sustainability, the importance of consumer awareness, and the challenges of misinformation in the food industry. He shares insights into his restaurant concepts, the creative processes behind menu development, and the excitement surrounding his upcoming seasonal restaurant launch. The dialogue also touches on culinary collaborations and personal anecdotes, culminating in rapid-fire questions that reveal Chef Rubin’s culinary passions and pet peeves.

What you'll learn from Chef Jordan Rubin* Responsibility as stewards of the ocean is crucial. * Maturity and passion are key to culinary success. * Simplicity in sushi highlights the importance of quality ingredients. * The journey of Mr. Tuna was gradual and required patience. * Portland’s food scene is competitive yet collaborative. * Local seafood offers unique opportunities for chefs. * Sustainability should focus on responsible sourcing. * Consumer education is essential for seafood appreciation. * Using all parts of the fish can reduce waste. * Mentorship can significantly impact a chef’s career. * Sustainability in seafood is often misunderstood. * Not all farm-raised seafood is bad; it depends on the farming practices. * Consumer awareness is crucial for responsible sourcing. * Misinformation in the food industry can stem from corporate interests. * Collaboration with other chefs can inspire creativity in the kitchen. * Seasonal dining concepts can enhance the dining experience. * The creative process for menu development starts with the main ingredient. * Caring about food quality is essential for culinary success. * Team dynamics are more important than individual skills in a kitchen. * Humility is a key quality for leadership in the culinary world.

Chapters

• 00:00 Introduction and First Impressions
• 03:57 The Journey into Sushi
• 06:35 Mentorship and Growth in the Culinary World
• 09:04 The Birth of Mr. Tuna
• 11:34 Transitioning from Cart to Restaurant
• 14:17 The Food Scene in Portland, Maine
• 16:37 Local Seafood and Its Significance
• 19:08 Sustainability in Sourcing Seafood
• 21:55 Consumer Education and Underestimated Seafood Parts
• 24:06 Understanding Seafood Sustainability
• 27:45 Consumer Awareness and Misinformation
• 29:20 Restaurant Concepts and Innovations
• 30:29 Creative Culinary Processes
• 33:46 Upcoming Restaurant Launch and Seasonal Concepts
• 36:11 Rapid Fire Questions with Chef Jordan Rubin Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Jordan Rubin

InstagramSocial mediaMr. Tuna

InstagramFacebookLinks mentioned in this episodeMr. Tuna Restaurant

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna appeared first on Flavors Unknown.

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In this conversation, Chef Jon Matsubara shares his journey from childhood memories of cooking with his father to becoming a renowned chef in Hawaii. He discusses the importance of storytelling in culinary training, the influence of local ingredients, and the evolving food scene in Hawaii.
Chef Jon Matsubara reflects on the balance between local culinary traditions and tourist expectations, the significance of signature dishes, and the creative process behind menu development. He also highlights the success of his Hawaiian style lobster roll and the concept behind his restaurant, Feast.

In this conversation, Chef Jon Matsubara discusses the evolution of his culinary career, the challenges of leadership in the restaurant industry, and the importance of balancing tradition with innovation. He shares insights on managing pressure in the kitchen, fostering a collaborative environment, and the significance of communication in a high-stress setting. Additionally, he reflects on personal culinary preferences and the impact of mentorship in his journey as a chef.

What you'll learn from Chef Jon Matsubara* Jon’s earliest food memories are tied to his father’s cooking. * He transitioned from law school to culinary arts for passion. * Storytelling enhances the dining experience for guests. * Training under renowned chefs shaped his culinary identity. * Local ingredients play a crucial role in his dishes. * Hawaii’s culinary scene is still being discovered. * Signature dishes can bring diverse communities together. * Creativity in the kitchen is contagious among chefs. * The Hawaiian style lobster roll became a viral sensation. * Feast’s concept focuses on refining local dishes. * Creating a collaborative environment fosters healthy competition. * Balancing tradition and innovation is essential in cooking. * Leadership styles must evolve with the changing restaurant landscape. * Effective communication is key to managing pressure in the kitchen. * Caring about oneself translates to caring for others in the kitchen. * Teaching and mentorship play a crucial role in culinary development. * Understanding staff strengths can enhance team performance. * Maintaining a learning culture helps retain employees. * Personal experiences shape a chef’s approach to leadership. * Mental health awareness is vital in the culinary industry.

Chapters

• 00:00 Childhood Flavors and Early Memories
• 03:09 The Journey from Law School to Culinary Arts
• 06:11 Training and Mentorship in Hawaii’s Culinary Scene\
• 09:00 Exploring Culinary Identity and Local Ingredients
• 11:47 Navigating Local and Tourist Expectations in Hawaiian Cuisine
• 15:04 The Evolving Culinary Scene in Hawaii
• 18:02 Signature Dishes and Their Impact on Community
• 20:57 The Concept Behind Feast and Creative Approaches
• 24:00 The Popularity of the Hawaiian Style Lobster Roll
• 26:55 Creativity in Menu Development and Culinary Inspiration
• 31:11 Creating a Collaborative Culinary Environment
• 32:56 Balancing Tradition and Innovation in Cooking
• 33:59 Evolving Leadership in the Restaurant Industry
• 39:22 Managing Pressure in the Kitchen
• 43:35 Personal Insights and Culinary Preferences Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Jon Matsubara

InstagramSocial mediaFeast Restaurant

InstagramLinks mentioned in this episodeFeast restaurant

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Tradition and Innovation with Chef Jon Matsubara appeared first on Flavors Unknown.

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In this engaging conversation, Chef Mayank Istwal shares his journey through Indian cuisine, reflecting on his childhood memories, the influences that shaped his culinary path, and the unique concept behind his restaurant, Musafir. He emphasizes the diversity of Indian cuisine, the importance of regional ingredients, and the storytelling aspect of dining, creating a rich collection of flavors and experiences that define his cooking philosophy. In this conversation, Mayank Istwal delves into the rich tapestry of Indian cuisine, exploring unique ingredients, diverse breads, and the historical significance of dishes like naan. He shares personal anecdotes about crafting dishes that evoke memories and discusses the balance between elevating Indian cuisine in fine dining while maintaining authenticity. The dialogue emphasizes the subjectivity of culinary authenticity and the importance of local ingredients in creating a true representation of Indian flavors. In this engaging conversation, Chef Mayank Istwal shares his journey through the culinary world, emphasizing the importance of bridging different cuisines and evolving perspectives on taste and texture. He discusses the trinity of flavor, the personal sacrifices made in pursuit of culinary excellence, and his aspirations for future projects. The conversation concludes with rapid-fire questions revealing his guilty pleasures and culinary favorites.

What you'll learn from Chef Mayank Istwal* 00:00 Introduction to Indian Cuisine and Personal Journey * 03:23 Childhood Memories and Early Influences * 06:04 The Concept of Musaafer Restaurant * 08:41 Exploring the Diversity of Indian Cuisine * 11:20 Regional Influences on Cooking Techniques * 14:16 Unique Ingredients and Their Cultural Significance * 17:32 Exploring Unique Indian Ingredients and Dishes * 20:20 The Diversity of Indian Breads * 21:58 The Historical Significance of Naan * 23:43 Crafting Dishes with Personal Memories * 29:53 Elevating Indian Cuisine in Fine Dining * 33:42 Subjectivity of Authenticity in Culinary Arts * 34:28 Evolving Perspectives on Taste and Texture * 36:31 The Trinity of Flavor: Umami, Kokumi, and Capsaicin * 40:00 The Personal Cost of Culinary Excellence * 40:59 Future Aspirations and New Ventures * 41:49 Rapid Fire: Guilty Pleasures and Culinary Favorites Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Mayank Istwal

InstagramSocial mediaMusaafer restaurant

InstagramLinks mentioned in this episodeMusafeer restaurant

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Chef Mayank Istwal | Inside Musaafer appeared first on Flavors Unknown.

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This conversation features a group of DC chefs, pastry chefs, and mixologists discussing their journeys in the culinary world during the Rising Star event in Washington, D.C. They share their personal stories, the passion that drives them, and the unique cultural influences that shape their culinary practices.

The panel includes Chef Angel Barreto – Anju, Chef Masako Morishita – Perry’s, Chef Ria Montes Fish Shop, Pastry Chef Ana Sofia Pino – Lutèce, and Mixologist Deke Dunne – Allegory.

This conversation explores their journeys as they share their experiences transitioning from different backgrounds into the culinary world. They discuss their passion for cooking, the challenges they faced in the restaurant industry, and the importance of food in their cultural identities.

What you'll learn from the DC Chefs Panel00:00 Introduction to Rising Star Chefs
05:00 Defining Allegory: A Unique Bar Concept
08:22 The Journey to Culinary Passion
13:50 Navigating the Restaurant Industry
17:43 Career Reflections and Personal Growth
22:15 Nostalgia and the Art of Dessert
27:35 The Welcoming DC Food Scene
32:07 Dessert Inspirations and Aesthetics
36:04 Nostalgia in Mixology: The Saturday Morning Cartoons Cocktail
39:23 The Depth of Korean Cuisine: Tradition Meets Modern Techniques
43:27 Creative Challenges in Culinary Arts
46:28 Understanding Individual Needs in Team Management
49:38 Navigating Change in the Culinary Industry Post-COVID
54:49 Trust and Team Dynamics in Hospitality
58:46 Navigating the Affordability Crisis in Dining
59:39 The Shift in Beverage Trends for Gen Z
01:00:37 Innovating Non-Alcoholic Offerings
01:01:51 The Importance of Purpose in Culinary Innovation
01:06:58 Innovating Traditional Desserts
01:08:14 Creative Approaches to Korean Cuisine
01:08:58 Favorite Local Dining Spots
01:09:15 Comfort Food and Personal Favorites
01:10:13 The Allure of Soft Serve
01:11:43 Hidden Gems in the Culinary Scene
01:12:56 Signature Dishes and Personal Connections
01:14:07 Summer Flavors: Sweet Corn Ice Cream and More
01:15:29 Emotional Connections: The Mango Cocktail Experience
01:16:50 Culinary Inspirations: Unique Dishes from Japan
01:19:06 Signature Dishes: The Quintessential Cooking Philosophy
01:21:14 Outro Episode 208.mp3

Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaAngel Barreto

InstagramSocial mediaMasako Morishita

InstagramSocial mediaRia Montes

InstagramSocial mediaAna Sofia Pino

InstagramSocial mediaDeke Dunne

InstagramLinks mentioned in this episodeAnju restaurant

Perry’s restaurant

Fish Shop restaurant

Lutece restaurant

Allegory Bar

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post DC Chefs on Food Scene, Culture, and Reality appeared first on Flavors Unknown.

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Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes.
This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn’t have been possible without the support of Symrise Food & Beverage North America.

My guests include:
Chef Vince Morelli – Cent’s Pizza + Goods (Cleveland)
Chef Jeremy Umansky – Larder Delicatessen & Bakery (Cleveland)
Chef Liu Fang – Abundance Culinary (Cleveland)
Pastry Chef Annabella Andricks – Rood (Cleveland)
Bartender Liz Dabecco – Standby (Detroit)

Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt.

What you'll learn from this PanelThe Scene & The Spirit

[3:27] Why Cleveland deserves your culinary attention

[3:53] How Detroit’s food scene is scaling fast

[5:11] A rare spirit of collaboration among Cleveland chefs

[6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirth

Behind the Apron

[8:38] When rival restaurants called the health department on each other

[9:01] Beijing’s cutthroat kitchen culture

[11:21] Why many chefs left Cleveland—and what brought them back

[13:28] Annabella’s imaginary cooking shows for stuffed animals

[13:55] Vince’s path from fashion forecasting to pizza

Philosophy & Process

[20:10] Liu Fang’s sensory rediscovery of childhood flavors

[22:05] Vince’s use of fashion “drop culture” and lifestyle branding

[29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice

[30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveable

Drinks, Desserts & Reinvention

[42:17] Liz’s approach to cocktails as storytelling

[45:40] Caper brine, MSG, and savory cocktails: gimmick or future?

[49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit

[50:33] Vince’s open-door policy on toppings (even pineapple)

The Personal & The Political

[59:02] Hangover food, donkey burgers, and tuna salad confessions

[1:10:19] Jeremy’s call to retire the phrase “food waste”

[1:11:00] Annabella’s clever reuse of strawberry scraps

[1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world

[1:20:25] “It’s good for Cleveland”—why that’s not a compliment

Featured Moments You Won’t Want to Miss Fermenting with blood & tofu gone wrong – [38:41]
Liu Fang’s haunting story of China’s famine and how it fuels her cooking – [17:03]
Annabella’s anti-dessert desserts: less sugar, more soul – [48:11]
Vince’s graffiti-inspired collab mindset – [24:33]
The last meals that define each guest – [1:04:04–1:06:07]

Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Jeremy Umansky

InstagramSocial mediaChef Vince Morelli

InstagramSocial mediaChef Liu Fang

InstagramSocial mediaAnnabella Andricks

InstagramSocial mediaLiz Dabecco

InstagramLinks mentioned in this episodeLarder

Abundance Culinary

Cents Pizza

Rood

Standby

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Inside the Bold New Cleveland & Detroit Food Scene appeared first on Flavors Unknown.

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In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.

Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.

We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you're a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine.

What you'll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him * [6:59] Why were his parents against him becoming a chef * [9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France * [11:19] Starting out in a now Michelin-starred restaurant—as a teenager * [12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him * [15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse * [16:35] His belief that fine dining must “surprise and overdeliver” every night * [17:03] The contrast between Malva’s rustic charm and Valle’s refined elegance * [17:03] Why Malva is “a table in the farm,” not just farm-to-table * [21:52] His strategic pursuit of a Michelin star—and the pressure that follows * [22:56] How Roberto Alcocer manages high-stress environments without anger or ego * [25:11] The evolving leadership gap: why mentoring Gen Z chefs is different * [26:45] His belief that “every chef needs to be a little bit crazy” to succeed * [26:56] The unconscious bias against Mexican cuisine in the fine dining world * [28:36] Balancing authenticity with elevated expectations in a Michelin setting * [30:20] The most important advice he gives to young cooks today * [33:52] Why mistakes are the best teachers in a chef’s journey * [38:50] How he empowers Mexican-American cooks to embrace their cultural heritage * [39:04] Roberto’s favorite local restaurants to try in San Diego * [41:27] His unexpected drink of choice: it’s not mezcal * [42:45] What he’d tell his younger self if he could go back * [45:31]* How the pandemic reshaped his outlook on work-life balance Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Roberto Alcocer

InstagramFacebookSocial mediaValle Oceanside

InstagramFacebookLinks mentioned in this episodeValle Restaurant at Oceanside

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Chef Roberto Alcocer on Valle & Mexican Fine Dining appeared first on Flavors Unknown.

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In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.

We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.

From tamarind-glazed pork belly to street food-inspired desserts, you'll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage.

What you'll learn from Chef Bhavin Chhatwani The Origins
➤ Childhood food memories from Udaipur, Rajasthan
➤ His first cooking experiment at age 6 (3:17)
➤ Family influences and early fascination with street food and restaurants (4:30) * Culinary Education & Regional Immersion
➤ Four years of culinary school in India (5:15)
➤ Selection to the elite Taj Group Management Training Program (5:45)
➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)
➤ How cuisine shifts dramatically every 50 miles in India (8:30)
➤ Why chefs must work in different regions to understand true Indian cuisine (7:30) * Philosophy of Cooking & Evolution of Authenticity
➤ His take on “authentic vs. modern” Indian cuisine (11:30)
➤ Cooking with memory, instinct, and precise technique (17:55)
➤ The story behind Tamasha’s name and vision—“a grand performance on the palate” (12:56) * Signature Dishes & Innovation
➤ The three-day process behind his pork belly using French techniques (21:23)
➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)
➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)
➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)
➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09) * Hospitality, Culture & Leadership
➤ How he builds a joyful, respectful kitchen culture (27:45)
➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)
➤ Creating guest experiences that feel like personal celebrations (18:30) * Personal Favorites & Advice*
➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)
➤ The one ingredient he can’t live without (30:33)
➤ Advice for young chefs: balancing hard work with smart work (33:08)
➤ The biggest misconception about Indian food in America (35:00) Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Bhavin Chhatwani

InstagramFacebookSocial mediaTamasha

InstagramFacebookLinks mentioned in this episodeTamasha Modern indian

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Inside Tamasha: Chef Bhavin Chhatwani’s Journey appeared first on Flavors Unknown.

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IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest.

With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence.

In this episode, we explore:

• How his grandmother’s kitchen shaped his food philosophy
• Why he almost became a magician instead of a chef
• The story behind the name Orujo
• His approach to inspiration, failure, and reinvention
• Why cooking is not a job, but a way of life

This is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food.

What you'll learn from Chef Carlos Portela* 4:29 – Carlos Portela's Early memories of Puerto Rican markets and cooking with his grandmother * 6:42 – The philosophy he inherited from his grandmother’s kitchen * 8:04 – Why he once dreamed of being a magician — and how cooking became his magic * 8:18 – His classical culinary training at Johnson & Wales * 10:59 – The meaning behind Orujo and its core mission * 10:59 – Why each dish must include at least one local Caribbean ingredient * 12:56 – Eliminating gas systems in favor of 100% wood-fire cooking * 13:56 – How Orujo serves up to 30 courses — with no printed menu * 13:56 – Calling each course an “inspiration,” not a dish * 15:38 – Ensuring no two visits to Orujo are ever the same * 16:22 – Exploring Puerto Rico’s rich varieties of root vegetables * 18:44 – Culinary applications of local taro root * 20:02 – How his team of foragers introduces wild ingredients weekly * 25:54 – The rigorous conditioning process for new cooks * 27:19 – Why Carlos Portela calls Orujo a “workshop,” not a restaurant * 27:19 – The pushback he received when eliminating menus * 32:15 – Weekly rituals: Tuesday deep cleaning, Wednesday ingredient drop * 35:50 – The 1% of wild experiments that become breakthrough moments * 36:50 – His mission to put Caribbean cuisine on the global stage * 36:57 – The four cultural pillars influencing Puerto Rican food * 40:27 – Why he resists the “Creole cuisine” label * 42:56 – His cautionary take on “passion” in the kitchen * 43:33 – Why, for Carlos, cooking is a lifestyle — not a job Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Carlos Portella

InstagramFacebookSocial mediaOrujo

InstagramFacebookLinks mentioned in this episodeOrujo Taller de la Gastronomia

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Orujo Chef Carlos Portela Breaks All the Rules appeared first on Flavors Unknown.

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Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism.

From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America.

We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life.

Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes.

What you'll learn from Chef William Dissen Childhood memories that shaped Chef William Dissen’s culinary path (2:09) * The moment that sparked his deep connection to food (5:00) * Why he almost chose culinary school in France over the CIA (6:31) * Lessons from French market culture and seasonal cooking (7:53) * Working at Charleston icons Magnolia and Cypress (9:04) * Balancing traditional Low Country cuisine with modern techniques (10:56) * Moving to Asheville and stepping into entrepreneurship (13:23) * The difference between owning a business and having a great job (14:09) * How Hurricane Helene impacted Asheville’s tourism economy (15:00) * Appalachian cuisine as the backbone of Southern food (16:14) * Food preservation techniques that are both traditional and profitable (18:05) * A wild mushroom ravioli dish that celebrates local ingredients (19:27) * The biodiversity of wild mushrooms in Western North Carolina (21:07) * Sustainability in materials, energy, and operations at The Market Place (22:00) * Why Chef Dissen considers cooking a form of activism (24:17) * Creating an economic multiplier effect in the community (26:15) * The seasonal approach behind his cookbook Thoughtful Cooking: Recipes Rooted in the New South* (27:20) * Why slowing down and cooking together strengthens relationships (28:27) * His top 5 Asheville dining recommendations (29:05) * Chef Dissen’s guilty pleasure food (30:38) * His favorite Appalachian ingredient (31:57) * The book that helped him overcome internal struggles (31:57) * Wellness advice for young chefs entering the industry (32:43) * His dream culinary collaboration (34:15) * The worst piece of advice he’s ever received (35:14) Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef William Dissen

InstagramFacebookSocial mediaThe Market Place

InstagramFacebookLinks mentioned in this episodeThe Market Place in Asheville

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Chef William Dissen on Cooking with Purpose appeared first on Flavors Unknown.

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Today on Flavors Unknown, I sit down with Michelle Wallace — a trailblazing chef and pitmaster who has redefined what it means to cook with fire and soul in the world of Texas barbecue. From her roots in St. Louis to her rise in Houston’s culinary scene, Michelle has crafted a fearless voice in a male-dominated space, fusing traditional barbecue with bold multicultural influences drawn from African, Asian, and Indian cuisines.

We talk about her journey to the pit, her innovative flavor philosophy, her time on Top Chef, and the legacy she’s building—one smoky, soulful bite at a time.

What you'll learn from Chef Michelle Wallace 2:30 – The moment Michelle Wallace's father sparked her love for barbecue * 3:08 – Why working at Gatlin’s BBQ felt like a “full-circle” milestone * 3:20 – Mentors who shaped Michelle Wallace culinary path, including Leah Chase and Rodney Scott * 4:34 – How Houston’s cultural mosaic influences her approach to barbecue * 6:11 – Her belief that women bring unique patience and detail to the pit * 6:55 – The pioneering female pitmasters whose stories inspire her * 8:00 – The one signature dish that defines her cooking style * 9:28 – Her preferred wood for smoking—and why it matters * 11:16 – How Michelle Wallace reverse-engineers flavor starting from the final plate * 11:42 – A funny moment of self-doubt when she got hired * 12:57 – How her athletic mindset fuels her “go big or go home” kitchen mentality * 13:12 – The challenges barbecue kitchens face around toxic culture * 14:30 – Real talk: Her advice for young women entering the culinary world * 15:47 – Examples of her delicious cultural fusion dishes * 17:55 – Her flexible “here’s what I’ve got for today” menu approach * 19:16 – Why local farmers’ markets are her creative playground * 20:04 – The value of building real relationships with growers * 20:32 – How she balances crowd-pleasers with seasonal availability * 23:22 – The mental strain of competing on Top Chef without outside contact * 24:33 – Why the fine dining challenge pushed her hardest * 26:20 – Michelle Wallace’s favorite food stops on a Houston culinary tour * 28:00 – Her ultimate barbecue plate, revealed * 28:34 – What makes her mac and cheese a showstopper * 29:01 – A barbecue indulgence you need to try * 29:12 – How she finds the perfect balance in her sauces * 29:33 – Her go-to guilty pleasures, from drive-thru to gourmet * 30:46 – Who she dreams of collaborating with * 31:47* – A powerful life lesson she carries from her father A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here!Links to other episodes with chefs in HoustonDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Houston.

Conversation with Chef Aaron Bludorn

Conversation with Chef Chris Shepherd

Chef Drake Leonards – Eunice

Baker Matthieu Cabon – Magnol French Baking

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Nina ComptonChef Jacques PepinSocial mediaChef Michelle Wallace

InstagramFacebookLinks mentioned in this episodeMichelle Wallace

b'tween Sandwich Co.

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post From Pitmaster to Top Chef: Michelle Wallace’s BBQ Story appeared first on Flavors Unknown.

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In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.

We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.

This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel.

What you'll learn from Chef Fabio Trabocchi 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend * 4:29 – The culinary richness of Italy’s Le Marche region * 6:40 – A legacy ingredient: the story behind Formaggio di Fossa * 7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA * 9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine * 10:31 – Why French culinary technique changed his approach to traditional Italian cooking * 13:07 – The evolution of Fiola and what inspired its reinvention * 13:57 – How one restaurant blossomed into a six-concept hospitality group * 14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina * 15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus * 17:21 – The challenges of being both chef and CEO in a growing company * 18:55 – Fabio Trabocchi’s vision for scaling with soul * 21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture * 22:20 – The subtle but vital difference between satisfying guests and making them feel special * 23:15 – The role of guest loyalty in long-term restaurant success * 24:48 – Rethinking work-life balance in a post-pandemic restaurant world * 28:04 – How the pandemic shifted public appreciation for the hospitality industry * 29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development * 32:10 – How childhood foraging memories continue to inspire creativity * 33:29 – What he’d tell his younger self about learning, risk-taking, and travel * 34:33 – Why living* in a country—not visiting—is the only way to truly understand its cuisine * 35:56 – Balancing obsession for craft with maintaining healthy relationships * 36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC * 39:00 – His very Italian guilty pleasure food * 39:49 – The top 3 mistakes home cooks make—and how to fix them * 39:49 – Why stress is the biggest enemy of home cooking * 43:34 – Why he still dreams of cooking alongside Paul Bocuse * 44:50 – The worst career advice he ever received—and what he’d say instead I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsfrom the DMV areaDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.

Interview with Chef Will Fung

Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Fabio Trabocchi

InstagramFacebookLinks mentioned in this episodeChef Fabio Trabocchi website

Restaurant Fiola in D.C.

Restaurant Fiola Mare in D.C.

Restaurant Del Mare in D.C.

Restaurant Sfoglina in D.C.

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Today on Flavors Unknown, I’m sitting down with four incredible voices from the Miami food scene:

• Chef Karla Hoyos from Tacotomia
• Chef Ivan Barros from Magie Wine Garden
• Chef Carmen Ibarra from Atomica
• Mixologist Valentino Longo from ViceVersa

In this episode, you’ll hear how these Miami culinary leaders are shaping the city’s vibrant food and drink culture. We dive into how cultural heritage influences their creativity, the power of nostalgia, and why Miami has grown far beyond its party-town reputation. They open up about blending global flavors with local roots, building more inclusive hospitality, and tackling the challenges and opportunities of social media in the restaurant world.

From evolving Latin flavors to the energy of Miami’s booming community, this is a revealing look at what makes the Miami food scene so bold, diverse, and future-focused.

What you'll learn from this panel discussion in Miami Defining the Miami food scene today (2:46) * Why Miami is no longer just a party town for food and drink (6:02) * How Latin flavors have evolved beyond Cuban traditions (11:09) * The art of blending global influences into local menus (12:32) * Why Atomica goes beyond the “Peruvian” label (14:40) * The bold corn-forward flavors at Tacotomia (16:57) * How Ivan became the “CEO of Snacks” at Magie Wine Garden (18:37) * Shifting from fine dining to creative, snack-style hospitality (20:59) * How travel and downtime inspire fresh ideas (20:59) * Valentino’s conceptual process for building cocktails (24:10) * The historic Italian menu that inspired a bestseller (25:48) * The challenge of sourcing seasonal, local ingredients in Miami (27:59) * How Karla starts with bold flavors, then builds texture (29:31) * Why inspiration often hits outside the kitchen (33:44) * How food trends like “girl dinner” connect with younger guests (36:25) * The role of cookbooks, street food, and travel in innovation (36:25) * How nostalgia shapes dishes and sparks emotion (42:07) * Which nostalgic dishes represent home for each guest (44:46) * How the pandemic changed Miami’s cocktail and non-alcoholic scene (47:29) * Why social media is both a blessing and a challenge (50:33) * When a viral video nearly broke Karla’s taqueria operations (54:03) * Why Atomica* refuses free meals for influencer posts (52:59) * Balancing authenticity with modern presentation (59:52) * Global inspirations that fuel their creativity (59:52) * How to protect mental health in the industry (1:03:15) I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs from Miami Food SceneDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Miami:

Interview with Chef McInnis

Conversation with Pastry Chef Antonio Bachour

Conversation with Chef Brad Kilgore

Interview with Chef Jose Mendin

Interview with Chef Nando Chang from Itamae

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Karla Hoyos

InstagramSocial mediaChef Ivan Barros

InstagramSocial mediaChef Carmen Ibarra

InstagramSocial mediaValentino Longo

InstagramLinks mentioned in this episodeRestaurant Tacotomia in Miami

Restaurant Magie in Miami

Restaurant Atomica in MIA Market

Vice Versa – A[eritivo Bar in Miami

The post Inside Miami Food Scene with Top Rising Stars appeared first on Flavors Unknown.

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Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.
You’ll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work.

What you'll learn from Chef Fany Gerson* Eating paletas 2:46 * The salad dressing that makes her think of her childhood 4:07 * Mexican market memories 4:45 * A mystery recipe to experiment with 5:20 * Why she chose to study pastry 8:40 * Bringing snacks to physics class 9:41 * The French foundations of her learning experience 10:42 * Why the’s the “anti-pastry chef” 12:07 * Merging French and Mexican styles 14:20 * Exploring the many food cultures of Mexico 16:10 * Her goal of studying at Le Cordon Bleu in French 18:12 * Why she fell in love with donuts 19:48 * Making a quintessentially American pastry 22:06 * The struggles of opening a new place 23:17 * Opening Fan Fan mid-pandemic 25:53 * The donut as a canvas for cultural exploration 26:19 * Events and collaborations 27:22 * How collaborations work 28:39 * Wanting to learn more about African fruits 32:29 * The role of nostalgia in her donuts 33:28 * Hard to find Mexican flavors 39:03 * Lessons from her dad she wished she would have followed 41:26 * A food tour of Brooklyn 43:47 * Her guilty pleasure food 45:25 * Favorite childhood sweet treats 46:09 * The best glazes she’s made 48:23 * Top paleta flavors 50:20 * Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs from New YorkDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York

NYC Panel Discussion with Chefs

Conversation with Chef JJ Johnson

Conversation with Alexander Smalls

Interview with chef Danny Garcia

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez

Interview with pastry chef Erin Kanagy-Loux

Conversation with chef Dan Kluger

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Fany Gerson

InstagramFacebookSocial mediaLa Newyorkina

InstagramFacebookSocial mediaFan Fan Doughnuts

InstagramFacebookLinks mentioned in this episodeLa Neworkina

Fan Fan Doughnuts

Fany Gerson webiste

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In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car.

Together, these culinary leaders share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston’s food culture, this episode offers a deep dive into what makes Boston a unique culinary destination.

What you'll learn from this panel discussion Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston’s food culture and the challenges of introducing new concepts in a city with deep roots. * Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that. * Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston. * Personal Culinary Journeys (15:24 – 25:36): From Chef Matthew Bullock’s transition from tech to cooking, to Pastry Chef Monica Glass’s pivot to gluten-free baking, to Chef Laurence Louie’s exploration of the London food scene, each panelist shares the personal stories that led them to where they are today. * Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails. * The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene. * The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI’s role in food and drink, with some skepticism about current capabilities. * Social Media’s Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms. * Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability. * Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich. * Summarizing Your Business in a Single Flavor (1:14:59):* Each culinary leader gives a one-flavor summary of what their business represents. I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with StarChefs Panel DiscussionsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with culinary leaders from across the country.

Panel Discussion LA

Panel Discussion Philadelphia

Panel Discussion Austin

Panel Discussion Providence, RI

Panel Discussion Portland, OR

Panel Discussion New York

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinQuotes“I enjoy opening a restaurant more than I do owning restaurants, which is like a very sick addiction to have.” – Will Gilson

“I find Boston to be very eclectic and innovative. A lot of the chefs are pushing boundaries as well, similar to big cities, but also you. Have that small town feel.” – Monica Glass

“Two cultures that may not otherwise interact geographically can do so through a beverage.” – James Sutter

“The first time I hugged my dad was maybe when I was, like, 22 and it was the most awkward thing in the world. And I still don't hug him now, but, food was always the way we like, express love.” – Laurence Louie

“I don't have to compromise on my style and my mission, but still produce something very tasty? And sandwiches just came into my mind. And you can pack a lot of flavor between two pieces of bread.” – Matthew Bullock

Social mediaChef Will Gilson

InstagramSocial mediaChef Monica Glass

InstagramSocial mediaBartender James Sutter

InstagramSocial mediaChef Laurence Louie

InstagramSocial mediaChef Matt Bullock

InstagramLinks mentioned in this episodePuritan & Co

Verveine Cafe & Bakery

Birds of Paradise

Rubato HK Cafe

Southern Pines Diner Car

The post Best Food in Boston: Insights from Top Chefs appeared first on Flavors Unknown.

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Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring many of today's culinary leaders, Van Aken’s story is one you won't want to miss.

In this episode, you'll discover how Chef Norman Van Aken's Florida upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy.

What you'll learn from Chef Norman Van Aken Inspiration from His Early Years: How Chef Norman Van Aken's upbringing influenced his culinary journey (2:56) * Becoming a Chef: The faraway concept and challenges of becoming a chef (3:47) * Early Career Struggles: His first post-war jobs and the lessons from getting fired (5:14) * First Kitchen Job: How he landed his initial kitchen position (5:44) * Mentorship: Influential mentors who guided him along the way (7:02) * Inspirations and Style: How a changing America inspired his culinary style (9:23) * Discovering Latin Cuisines: His southern launching pad for exploring Latin flavors (10:45) * Florida's Culinary Nexus: The significance of Florida in his culinary journey (12:13) * Literary Influences: How writers have informed his culinary philosophy (14:02) * Food and Place: The connection between culinary creations and their origins (15:44) * Iconic Dish Example: A signature dish blending New World flavors with haute cuisine (17:33) * Freedom to Experiment: How disconnection from cultures allowed culinary innovation (19:55) * French Toast with a Twist: A unique take on a classic recipe (20:42) * New Menu Inspirations: What drives new dish creations (22:21) * Norman’s Florida Kitchen: Insights into his popular Netflix series (23:44) * Show Recipes: Highlights of the recipes featured on the show (25:17) * Current Culinary Scene: His perspective on today's culinary landscape (26:53) * Restaurant Listicles: Thoughts on best restaurant rankings (28:24) * Education vs. Job Hopping: The importance of education and experience (31:08) * Staying Relevant: How to remain pertinent in a changing industry (32:14) * Celebrity Clients: Notable celebrities he has cooked for (33:43) * Culinary Legacy: Chef Norman Van Aken's lasting impact on the culinary world (35:00) * Jaques Pepin's 90th Anniversary Milestone: Celebrating a significant milestone (36:00) * Miami Culinary Tour: A guide through Miami's food scene (37:12) * Guilty Pleasure Food: His favorite indulgence (41:06) * Kitchen Pet Peeves: Annoyances in the kitchen (42:27) * Biggest Culinary Lesson: Key lessons from his culinary journey (43:22) * Worst Advice:* The worst culinary advice he’s ever heard (45:33) I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with chefs from FloridaDon't miss out on the chance to hear from these talented chefs and gain insight into the world of

Interview with Chef Jeff McInnis

Conversation with Pastry Chef Antonio Bachour

Conversation with Chef Brad Kilgore

Interview with Chef Jose Mendin

Interview with Chef Nando Chang from Itamae

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinSocial mediaChef Norman Van Aken

InstagramFacebookLinks mentioned in this episodeChef Norman Van Aken

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Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.

In this episode, you’ll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville.

What you'll learn from Chef Arnold Myint* The aromatic smells and flavors of Arnold’s childhood (2:50) * The culinary influence of his mother and father (4:34) * How his Thai heritage and Nashville upbringing shape his cooking (5:26) * Insights into eating Thai food at home (6:26) * The ethos behind ingredient choices at his restaurant (8:09) * Exploring regional differences in Thai cuisine (8:29) * The story behind his southern Thai fried chicken dish (9:16) * Why he embraces unpredictability in his restaurant (10:46) * Frustrations with common ordering habits (12:08) * Common misconceptions about Thai food (13:03) * His support for the local community (13:48) * Connecting to his Thai roots and cultural heritage (15:34) * Honoring his mother’s memory in the kitchen (16:19) * Inspirations from American food culture (17:40) * Being a gateway to Thai cuisine for a broader audience (18:40) * Incorporating Burmese flavors into the menu (20:23) * Challenges in sourcing quality shrimp paste (21:05) * His favorite summer dish (22:13) * Significant personal accomplishments (25:18) * Professional achievements worth celebrating (26:54) * A culinary tour through Nashville (29:56) * Dream collaborations in the culinary world (34:48) * The worst advice he’s received in hospitality (36:05) * An upcoming family project he’s proud of (37:34) I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with chefs in NashvilleDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:

Conversation with Chef Maneet Chauhan

Conversation with pastry chef Alyssa Gangeri

Interview with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with chef Matt Bolus

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinSocial mediaChef Arnold Myint

InstagramFacebookSocial mediaThe International Market

InstagramFacebookLinks mentioned in this episodeRestaurant The International Market in Nashville

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Arnold Myint: Thai Cuisine and Southern Roots appeared first on Flavors Unknown.

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In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking over this beloved establishment, balancing its storied legacy with his own culinary innovations. We delve into his Korean roots, his path into the culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon’s insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family.

What you'll learn from Chef Alex Yoon First Food Memories: Chef Yoon reminisces about cooking with his grandmother and the family dishes that shaped his palate (2:42). * Childhood Kitchen Stories: Hear how his family tried to keep him out of the kitchen with humorous tactics (4:05). * Classic Family Dishes: The traditional meals that left a lasting impression on Chef Yoon (4:47). * Love-Hate Relationship with Food: His early struggles with food acceptance and how it affected his culinary passion (6:35). * Entering the Food Business: The pivotal moment he told his parents about his culinary aspirations (7:14). * Culinary Education: The challenges and triumphs of his culinary school experience (8:38). * First Industry Break: How perseverance landed him his first significant role in the culinary industry (10:22). * Running Little Fish: An inside look at the operations and concept of Little Fish (13:35). * Balancing Tradition and Innovation: How Chef Yoon blends culinary training with cultural heritage (16:51). * Korean Food Trends: Insights into the latest culinary trends from Korea (19:52). * Evolution as a Chef: His personal and professional growth since 2019 (22:34). * Taking Over Little Fish: The experience of inheriting and enhancing an established restaurant (24:13). * Industry Challenges: The hurdles he has faced and overcome in his career (25:10). * Covid-19 Lessons: Why the pandemic was both a difficult and formative period (26:30). * Daily Role at Little Fish: A glimpse into his everyday responsibilities at the restaurant (27:51). * Creative Inspiration: Where Chef Yoon finds inspiration for his dishes (29:15). * Famous Scallop Dish: The story behind his signature scallop creation (30:09). * Potential Cookbook: Thoughts on possibly publishing a Little Fish cookbook (34:44). * Strawberry Memory: A nostalgic food memory involving strawberries (37:50). * Future Projects: Upcoming plans and projects for the Little Fish family (38:40). * Appealing to Non-Seafood Lovers: How he attracts diners who typically avoid seafood (40:41). * Philly Food Tour: Chef Yoon’s recommendations for a culinary tour of Philadelphia (42:34). * Favorite Breakfast Spot: His go-to place for breakfast in Philly (45:22). * Guilty Pleasure Food: His favorite indulgent snack (46:47). * Top Cookbook Pick: A must-read cookbook recommendation (47:45). * Kitchen Pet Peeves: What annoys him most in the kitchen (48:13). * Knife Preference: His favorite type of knife (48:33). * Dream Collaboration: The chef he would love to collaborate with (48:56). * Alternate Career:* What he might be doing if he wasn’t a chef (50:05). I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with chefs in PhiladelphiaDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.

Conversation with Chef Mike Carter at Down North Pizza

A Taste of Philly: Chefs and bartenders Innovations – Panel Discussion

Interview with Restaurant Critic Craig Laban

Conversation with Celebrity Chef Jose Garces

Conversation with Chef Richard Landau

Interview with Chef Brian Duffy

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Alex Yoon

InstagramSocial mediaLittle Fish Restaurant

InstagramFacebookLinks mentioned in this episodeRestaurant Little Fish

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Alex Yoon: From Korean Roots to Little Fish Success appeared first on Flavors Unknown.

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Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education.

In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future.

What you'll learn from this episode about JWU Why Dean Jason Evans was offered the role of Dean at JWU despite having no culinary experience, and the unique benefits his economic background brings to culinary education (2:51) * The sustainability goals at JWU and how they are paving the way for a sustainable food systems future (7:38) * The diverse learning experiences available at JWU that go beyond traditional culinary roles, emphasizing the importance of a comprehensive culinary education (9:57) * The role of providing a safe place to fail in nurturing innovation and creativity within the culinary arts (10:57) * Why a full-scope culinary education is crucial for addressing the complexities of food sustainability and health (12:40) * How the current food culture in America influences dietary habits and the responsibilities of today's chefs to advocate for healthier food practices (13:21) * The impact of food media on shaping culinary trends and how it supports culinary entrepreneurship (17:26) * Exploring the reduced barriers to entry in the culinary industry and what this means for aspiring chefs and entrepreneurs (19:24) * Discussing the connectivity of food to the rest of the economy and the broader implications for culinary professionals (21:18) * The value of a liberal arts perspective in teaching culinary arts, enhancing the educational breadth at JWU (23:47) * The role of the Ecolab Center at JWU in advancing culinary science and product development (26:00) * Insights into the fastest-growing major at the university and how it aligns with industry demands (27:47) * Preparation strategies at JWU for equipping graduates with skills relevant to the modern job market in the culinary field (28:32) * The most important goals of the JWU culinary curriculum in fostering holistic education and skill development (30:46) * Addressing some of the biggest questions in the future of culinary education and what it means for incoming students (32:20) * Why Dean Evans values creativity so highly and its significance in culinary innovation and entrepreneurship (34:34) * A showcase of a very creative menu theme by a JWU student, illustrating the practical application of learned skills (35:24) * The diverse backgrounds of the student population at JWU and how it enriches the learning environment (37:23) * Exploring the relationship between the vibrant food scene in Providence and how JWU contributes to and benefits from it (39:27) * Dean Evans's personal challenges in his role and the broader challenges for JWU in maintaining its leadership in culinary education (41:15) * Advice from Dean Evans for anyone interested in pursuing a path in culinary leadership (43:11) * Dean Evans's thoughts on redefining what a rewarding life means in the context of culinary careers (43:50) * His favorite ingredient to cook with and how personal preferences can inspire professional creativity (44:40) * A culinary trend* Dean Evans is excited about and its implications for future culinary innovations (46:05) * The one cuisine Dean Evans would choose to eat for the rest of his life and what this preference says about culinary diversity (46:48) * A surprising confession from an academic leader in the culinary field, revealing personal insights (47:49) * How Dean Evans's guiding principles inform his leadership style and influence at JWU (48:56) * Who Dean Evans would share a meal with if he could, exploring the influence of culinary icons on current education practices (49:20) I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinQuotes from Dean Jason Evans at JWU“If you change the way people eat and the way they think about food, you can fundamentally change how people experience poverty. You can change how long people live. It affects their overall health and even their mental and emotional well-being. Essentially, it alters how they live every day of their lives.”

I think culture beats strategy every day, and building a workplace culture means that you model it in every aspect of your own behavior. So my faculty and staff must know me. Otherwise, it's difficult for them to understand my intentions.

Social mediaJohnson & Wales University

InstagramFacebookSocial mediaDean Jason Evans

InstagramLinks mentioned in this episodeJonhson & Wales University

JWU Providence Campus

JWU Alumni

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Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice Bar, Chef Matt Schaler at Birdie G's, and Chef Diego Argoti at Poltergeist at Button Mash.

In this episode, you'll explore the diverse cultural backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar.

What you'll learn from this LA Food Scene Innovation Panel* Sandra Cordero’s background and culinary inspiration (2:45) * Sherry Yard’s basement pastry lair (4:29) * Why Sherry calls herself “the fixer” (5:04) * Ramsey Musk’s Italian roots (5:47) * Matt Schaler’s industry upbringing (6:48) * What Diego Argoti learned growing up in a grocery store (8:01) * Growing up in a tourist economy (9:35) * The freedom of being behind the bar (10:29) * Understanding the whole of a restaurant (12:44) * Control freaks in the kitchen (13:52) * Sherry’s early industry experience at Rainbow Room (14:39) * A pastry book recommendation to learn the basics (17:04) * The moment that inspired Diego’s love for food (18:37) * A boost of culinary confidence (21:17) * How a tragedy affected Diego’s will to continue the path (23:24) * White lies on a resume and opening doors (25:28) * How cooking has changed (26:59) * The day Sherry got a call from Wolfgang Puck (29:04) * How Diego fell back in love with LA (34:13) * Describing the LA food scene (36:12) * A recent trend shift in dining out (37:00) * Restaurants shutting their doors (38:12) * Why change is good (40:13) * Craving traditional, comforting foods (42:38) * The thing that will keep the restaurant industry going (44:52) * How chefs and farmers collaborate in LA (47:28) * Why LA is more fearless than other culinary cities (49:22) * How Birdie’s embraces creativity (51:17) * Focusing on simplicity when things feel too complicated (53:22) * Finding inspiration in collaboration (56:02) * Cocktails based on archetypes (57:16) * The importance of sharing ideas (1:02:09) * Cultivating an intimate knowledge of your products (1:08:49) * Perseverance through the pandemic (1:14:01) * A culinary tour of LA (1:18:21) * The good and the bad: industry advice (1:22:59) * Women in the industry (1:28:23) * How to support women in the industry (1:29:47)

Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with chefs talking about LA Food SceneDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other LA chefs:

Interview with Chef Suzanne Goin

Conversation with Chef Elizabeth Falkner

Conversation with Coffee Roaster Zayde Naquib

Interview with Chef Tim Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Sandra Cordero

InstagramSocial mediaPastry Chef Sherry Yard

InstagramSocial mediaChef Matt Schaler

InstagramSocial mediaChef Diego Argoti

InstagramSocial mediaRamsey Musk

InstagramLinks mentioned in this episodeRestaurant Xuntos

Restaurant Birdie G's

Poltergeist at Button Mash

Accomplice Bar

Bakery By The Yard

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Inside LA Food Scene: Rising Star Panel Discussion appeared first on Flavors Unknown.

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Join us today as we explore the compelling narrative of Chef Mike Carter at Down North Pizza in North Philadelphia, where his passion for culinary innovation and social entrepreneurship takes center stage. As a chef who has navigated the journey from incarceration to leading one of Philly's best pizza restaurants, Mike's story is a profound testament to the power of second chances and culinary creativity. In this episode, you'll delve into his experiences with the U.S. prison system, his drive to reduce recidivism through community transformation, and his mission to mentor and uplift others who are leaving the prison system behind. Along with sharing insights about the societal impact of incarceration, Mike will reveal the process behind creating gourmet pizzas that are as inspired as they are delicious.

What you'll learn from Chef Mike Carter at Down North Pizza* The roots of his love for food and family anchor his culinary social mission, which shines through at 3:30. * An ultimatum that reshaped his life and set him on a path toward becoming a Philadelphia pizza chef at 5:23. * Comparisons between U.S. and Portuguese prison operations reveal systemic differences at 6:49. * His inaugural cooking job marked the beginning of a transformative culinary journey at 8:16. * His culinary path led him to the helm of Down North Pizza, shared at 9:10. * The challenges of engaging in social activism while on parole discussed at 11:40. * The core mission of Down North Pizza, aimed at social impact within the food industry, highlighted at 12:41. * A pivotal event that exposed systemic flaws at 13:28. * The stark realities of the American prison system explored at 14:36. * A significant breakthrough in his career journey detailed at 16:14. * Initiatives to offer second chances to formerly incarcerated individuals discussed at 19:00. * The importance of ongoing education in his mission at 19:59. * How his relatable past enhances his leadership and mentorship at 21:34. * Teaching the garden-to-table concept, reinforcing community-focused restaurants at Down North Pizza at 21:52. * Highlighting the general unawareness about the prison system at 22:50. * Shifts in Philadelphia's industry landscape and its effects at 23:20. * The burden of a tax-funded prison system at 24:48. * A crucial phone call that prevented a return to incarceration at 25:20. * Elevating pizza to a fine dining status, blending culinary arts and hip hop culture at Down North Pizza at 27:47. * The profound influence of hip hop on his menu at 30:12. * Lessons in leadership derived from his incarceration experience at 32:38. * How listeners can support his impactful mission at 34:10. * Comparative analysis of incarceration systems across states at 35:35. * Rehumanizing his team through shared experiences at 36:57. I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs from PhillyDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Philadephia.

A Taste of Philly: Chefs and bartenders Innovations – Panel Discussion

Interview with Restaurant Critic Craig Laban

Conversation with Celebrity Chef Jose Garces

Conversation with Chef Richard Landau

Interview with Chef Brian Duffy

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Mike Carter

InstagramSocial mediaChef Down North Pizza

InstagramLinks mentioned in this episode with Chef Mike Carter at Down North PizzaTo donate: https://givebutter.com/c/dntreehouse

Down North Pizza Instagram: https://www.instagram.com/downnorth_pizza

Chef Mike Carter Instagram: https://www.instagram.com/coolhandmiz/

Chef Mike Carter Website: https://chefmikecarter.com/

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Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas.

You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it's driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city.

What you'll learn from this episode with Chef Aaron Bludorn* Aaron Bludorn’s early memories of living and eating near the ocean 3:36 * Rudimentary fishing as a kid 4:24 * His first start in the food business 5:43 * Thoughts on culinary school at CIA 6:56 * The biggest lessons he’s carried from his early days 8:18 * What it was like working with Chef Daniel Boulud 10:37 * Why Chef Aaron Bludorn ended up in Houston 12:41 * How the culinary scenes in Houston and New York compare 13:39 * Exploring Gulf Coast cuisine 13:45 * The range of flavors you’ll find at his restaurants 15:45 * How Aaron Bludorn harnesses creativity 17:18 * Why it’s important to recognize a good idea when it’s there 18:14 * His seasonal process of coming up with a new dish 18:33 * Sourcing ethnic spices from local suppliers 20:49 * Seasonality in Houston versus other parts of the country 21:41 * His new concept, Navy Blue 22:10 * How Aaron Bludorn describes his culinary style 23:00 * His new bar in Houston 23:49 * Where to eat on a food tour through Houston 24:23 * His guilty pleasure food 24:56 * Cookbooks that have inspired him 25:15 * Pet peeves in the kitchen 25:50 * A culinary lesson to remember 26:17 * Ways to invest in your team 26:30 * Bad advice if you want a culinary career 27:26 * How loyalty pays better dividends 27:56 * One chef he’d love to work with 28:18 * What he’d be doing if he wasn’t cooking 29:07 * Aaron Bluedorn’s advice for aspiring chefs 29:40 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Houston.

Conversation with Chef Chris Shepherd

Chef Drake Leonards – Eunice

Baker Matthieu Cabon – Magnol French Baking

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetYou're always working with the best in the business when you're working for Daniel [Boulud]. And that's because that's who he is. Good people want to want to work for him. Greatness attracts greatness.

Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind.

Social mediaChef Aaron Bludorn

InstagramFacebookSocial mediaBludorn

InstagramSocial mediaNavy Blue

InstagramLinks mentioned in this episode with Aaron BludornRestaurant Bludorn

Navy Blue Restaurant

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Today I’m talking to Chef Nina Compton, a James Beard award-winning chef based in New Orleans,Louisiana. She’s the owner and creative mind behind Compère Lapin and Bywater American Bistro. You’ll hear about her experience on Season 11 of Top Chef, – Saint Lucian roots

What you'll learn from Nina Compton* Chef Nina Conpton's unique and flavorful upbringing in St. Lucia 2:35 * The sweet scents of a childhood in the Caribbean 3:44 * The influence of her grandmother in her cooking 5:54 * Cakes of the Caribbean 7:26 * Nina Compton's journey to becoming a chef 8:35 * Why she went to culinary school 9:26 * A detour in her plans to get back to the Caribbean 11:50 * How Nona Compton brings together the flavors of New York, Miami, and the Caribbean 14:36 * The surprise hit dish that she can’t take off of the menu 15:27 * Staples that have remained on the menu 16:57 * The reopening of her neighborhood restaurant 17:56 * How the menus at her two restaurants differ 21:25
Practicing the power of restraint 22:28 * Her strong involvement in the bar program and New Orleans expectations 24:03 * The less-familiar sources of her Italian wines 25:42 * How seasonality is reflected in her food 26:51 * Her experience on Top Chef 28:40 * The lengthy process of making the cut 31:13 * A day in the life of a Top Chef contestant 32:26 * Why she doesn’t want to return to Top Chef as a contestant 35:34 * The evolution of the New Orleans culinary scene 36:59 * The sharing nature of local chefs 38:57 * Origin of the nameCompère Lapin 41:47 * Her culinary tour of New Orleans 44:03 * Her simple guilty pleasures 46:04 * Recent cookbooks to explore 46:57 * Kitchen pet peeves 48:23 * The worst trend she’s seeing in the industry 51:42 * Her advice for working your way up in the business 52:24 * The chef she would like to collaborate with 53:54 * Her alternative career if she wasn’t a chef 54:37 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New Orleans.

Conversaion with chef Nathanial Zimet

Conversation with chef Michael Gulotta

Listen to my conversation with chef Alex Harrell

Listen to my conversation with Chef Rebecca Wilcomb

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Nina Compton

InstagramSocial mediaCompère Lapin

InstagramLinks mentioned in this episodeCompère Lapin

Bywater American Bistro (BAB's)

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post Nina Compton: From Caribbean Flavors to NOLA appeared first on Flavors Unknown.

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This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I’m joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.

You’ll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes.

What you'll learn from the SXSW 2024 panel discussion* The diverse roots of these chefs 4:03 * The cultural mosaic of food in America 5:59 * How an ancient grain tells the story of its history 6:56 * Infusing food with meaning through staff experiences 8:03 * The history of La Milpa farming in Oaxaca * Food as a love letter 10:00 * The difference between sharing and showcasing your culture 11:21 * Unique ingredients from Guyana 12:02 * The freedom in ownership 12:37 * Fusing the unique tapestry of many cultures into culinary art 14:14 * The importance of locality in Chinese culture 15:48 * How culture shapes the creative process 16:34 * Tasting stories about culture on a plate 17:15 * The most sentimental dish on the menu at Nixta 17:39 * Why you won’t find Peking Duck on the menu at Zoe Tong 20:28 * The beauty of Texan bok choy 23:14 * Knowing when to source locally and when to import ingredients 24:09 * Exploring the diversity of the Central Valley 25:54 * Bridging cultures through fusion 28:20 * Turning a challenge into a worthy goal 30:16
Simone’s biggest struggle in the kitchen 31:30 * Battling the American stereotypes of Chinese food 32:42 * Breaking down a $9 taco in Austin 33:44 * Meaningful cooking and the insecurities that come up 36:44 * Preparing for Broadway, every night 38:13 * Being an emotional versus a physical chef 38:56 * The role of restaurants as cultural hubs 41:58 * Rico’s ‘Free Fridge” Program in Austin 42:49 * The impact of buying local on the economy 44:54 * Seeing Americans embrace Chinese food culture 46:38 * One Chinese Texan hybrid dish you’ll find at Zoe Tong 49:08 * Particularly challenging dishes for a Texas audience 50:07 * Getting staff to get behind the style of food they make 54:52 * Storytelling in the kitchen through deep diving into a dish 55:29 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other Panel Discussions with chefsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations during panel discussions.

Panel StarChefs in Philadelphia 2024

Panel about Pizza

Panel StarChefs in Austin 2023

Panel StarChefs New England

Panel StarChefs Portland

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinSocial mediaChef Tavel Bristol-Joseph

InstagramSocial mediaChef Simone Tong

InstagramSocial mediaChef Edgar Rico

InstagramLinks mentioned in this episodeEmmer & Rye Hospitality Group

Nixta Taqueria

Zoé Tong

SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTERFirst NameLast NameEmailSubscribeThe post SXSW 2024 Panel: Immigrant Flavors Reshape America appeared first on Flavors Unknown.

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Today I’m talking to Author Andrew Friedman. His most recent book is called The Dish: The Lives and Labor Behind One Plate of Food. It takes a deep dive into one Chicago kitchen to explore the nature of our food system and the professionals who plate and prepare the food we eat. He’s also the host of the podcast “Andrew Talks to Chefs”.
You’ll hear about the inspiration for his book and the journey it took him on to understand the labor and love that went into a single dish. You’ll learn how the restaurant industry has evolved, and the changes it might face in the future. You’ll also hear his thoughts on the rising food costs and how industry professionals are managing.

What you'll learn from Andrew Friedman* Andrew Friedman's inspiration for the book 3:12 * Why he chose to focus on a restaurant in Chicago 5:4 * The dish Andrew Friedman chose to highlight in the book 9:08 * The reason he wanted to involve young chefs 14:17 * His biggest discovery from researching the process 17:02 * The true hero’s of the food chain 17:53 * The process of researching the book 20:32 * Shared characteristics between farmers and chefs 20:50 * How the industry has changed since the 90s 21:39 * Why the old school kitchen was more entertaining to write about 22:59 * How the pandemic changed the way chefs operate 25:03 * The new nature of collaboration 26:07 * How famous chefs are changing the restaurant experience 26:44 * One unique collaborative fundraising project 27:40 * The changing role of chefs in popular culture 28:49 * A surprising chef who doesn’t consider his food an art 30:50 * Why cooking is a scientific endeavor 31:51 * One topic that rarely gets talked about 32:28 * How eating has been transformed over the centuries 33:11 * Observing the menu planning process as an outsider 36:50 * Designing dishes in two different restaurant worlds 39:43 * How technology might affect the brainstorming process 42:22 * Andrew Friedman's goal for readers of the book 45:29 * What he does every time he leaves a restaurant 45:50 * Understanding the cost of your meal 46:44 * What every chef fears 49:14 * Where the industry has gone wrong in terms of pricing 50:09 * How he chooses guests for his podcast 52:12 * Keeping listeners engaged and the conversation interesting 53:58 * The most interesting guest he’s had on the show 56:36 * His creative process 59:27 * A food tour through New York 1:03:30 * His guilty pleasure food 1:05:16 * Cookbooks that have inspired him 1:06:18 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinSocial mediaAndrew Talks to Chefs

InstagramFacebookSocial mediaAndrew Friedman

InstagramFacebookLinks mentioned in this episodeAndrew Talks to Chefs (Apple Podcast)

Andrew Talks to Chefs (Spotify)

The post Inside ‘The Dish’ with Author Andrew Friedman appeared first on Flavors Unknown.

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Today, I’m exploring A Taste of Philly with a StarChefs Rising Stars panel of talented chefs in Philadelphia. You’ll hear from Chef Michael Vincent Ferreri at Irwin’s, Chef George Madosky at Fork, Chef Yun Fuentes at Bolo, Bartender Fred Beebe at Post Haste, and Pastry Chef Amanda Rafaiski from Friday, Saturday, Sunday.
Discover how their cultural heritage influences their menus, the significance of local produce, the stories behind their acclaimed venues, and their current experiments with flavors, from savory to sweet and sippable creations.

What you'll learn from this panel discussion* The sauce that was the staple of the Ferreri home 3:29 * An American classic that Madosky grew up with 4:25 * The spicy, flavorful base of the Fuente’s family kitchen 4:58 * Beebe’s healthy food childhood 5:48 * The roots of Rafaiski’s love for breakfast foods 6:48 * Using competition as a driving force 7:31 * Incorporating savory ingredients into desserts 8:05 * Why Fuentes originally went into the food business 9:16 * Ferreri’s first career choice before going into the culinary trade 11:42 * How Rafaiski broke the mold of her rural upbringing 13:41 * Learning from Stephanie Izard 14:45 * Discovering what a little seasoning can do 16:06 * How Beebe channeled his interest in politics and love for food 17:39 * Working at Blue Hill at Stone Barns 21:12 * The inaccessibility of fine dining 23:00 * Understanding the unique flavors of Sicily 25:34 * A typical, low intervention Sicilian dish 27:29 * Expressing cultural heritage through local ingredients is a good illustration of A Taste of Philly 28:58 * Tasting Puerto Rican influence through the lens of Philadelphia 30:54 * The immigrant experience and blending in to make a name for yourself reflects A Taste of Phillyv 34:31 * Following traditions first, then putting your spin on a dish 37:44 * The importance and difficulty of consistency 39:24 * Sweet inspiration from local sources 40:44 * How Rafaiski sources ideas 43:38 * Why Beebe draws a hard line for sourcing ingredients 45:50 * Building a classic drink with modern, local influences 48:02 * Struggles with local sourcing for classic cocktails 50:12 * The magic of matching what people want with what’s available locally 52:57 * Madosky ‘s culinary journey at Fork 54:41 * The current most popular ingredients at these Philly restaurants: A Taste of Philly 56:36 * The most important flavor profile of Sicilian food 1:04:00 * Adapting new produce to non-traditional regions 1:05:49 * The importance of going out and having food experiences 1:11:02 * What brings us together as humans that AI can’t replace 1:14:36 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with chefs from PhillyDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.

Interview with Restaurant Critic Craig Laban

Conversation with Celebrity Chef Jose Garces

Conversation with Chef Richard Landau

Interview with Chef Brian Duffy

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinSocial mediaChef Michael V. Ferreri

InstagramSocial mediaChef George Masosky

InstagramSocial mediaChef Yun Fuentes

InstagramSocial mediaBartender Fred Beebe

InstagramLinks mentioned in this episodeRestaurant Irwin's

Restaurant Fork

Restaurant Bolo

Bar Post Haste

Restaurant Friday, Saturday, Sunday

The post A Taste of Philly: Chef and Bartender Innovations appeared first on Flavors Unknown.

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Today, I’m talking to Chef Simone Tong of the restaurant Zoe Tong in Austin. Her cross-cultural upbringing exposed her to many flavors throughout Asia, informing a blending of influences that resulted in a style uniquely her own.
You’ll hear about her early food influences, from street foods in China to her days working in her mother’s restaurant. She shares the reality of working in the kitchen and what it’s really like to make your dream of owning a restaurant a reality. You’ll h ear about many of the signature dishes that exemplify her style, and get some sage advice for aspiring restauranteurs.

What you'll learn from Chef Simone Tong* Street food memories from the Sichuan Province 3:10 * Stealing from people’s plates in the Canton Province. 4:28 * Why Chef Simone Tong doesn’t totally carry over the Chinese style of eating in America 5:45 * The connection between food and memory 7:33 * A cornucopia of Asian flavors as influences 8:27 * Why some foods have to grow on you 9:32 * Chef SimoneTong's collection of majors before she found her culinary calling 10:26 * A French chef walks into a Chinese restaurant… 11:14 * Why she really went to New York 13:33 * The mentor who helped Chef Simone Tong learn the art of cooking and life 14:29 * Where dreams and reality collide 15:56 * What she loves about the service industry 17:15 * The pitfalls of being a chef 17:56 * Unique challenges when you own your dream business 19:09 * A big achievement that didn’t feel like one at the time 20:01 * Why it’s better not to know how challenging something will be 21:56 * Her advice to aspiring chefs 22:36 * Three professions we would like to have in subsequent lives 23:50 * How she explains her culinary style 25:42 * Coming up with a dish Tong-style 27:40 * How she personalizes her chili crisp oil 28:06 * The misconception about Chinese restaurants in America 30:30 * Differences between Little Tong and Zoe Tong 31:48 * What Zoe Tong represents in her evolution 32:50 * The sources of Chef Simone Tong's inspiration 34:12 * Her hopes for signature dishes 35:10 * Simone Tong's contribution to the Texas BBQ scene at Zoe Tong 36:30 * What inspired her smoked Japanese scallop dish 39:09 * The requirements of creativity 40:33 * Five places to eat in Austin 42:11 * Her guilty pleasure food 42:46 * One old cookbook that has inspired her 43:23 * Chef Simone Tong to Dropbox.docx * An important cooking lesson to remember 44:10 * Advice to ignore if you want to open a restaurant 45:14 * The chef she’d most like to collaborate with 45:48 * Her biggest kitchen pet peeve 46:46 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes from AustinDon't miss out on the chance to hear from these talented chefs from Austin and gain insight into the world of culinary techniques.

Chef Panel Explores Culinary Creativity in Austin

Interview with Chef Rick Lopez from La Condesa

Conversation with chef Tavel Bristol-Joseph

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L'Oca D'Oro

Chef Michael Fojtasek – Olamaie

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetSome memories hold a sacred place in our hearts, especially from when we were very young. Those memories taste even sweeter in the remembrance than they might have in reality.

It's hard to please everybody when you have a restaurant, especially when you have a restaurant that you claim to make modern Chinese food. Because what does it really mean?

I don't think I was someone who loved to cook. I was someone who loved to eat.

My culinary style might be just as ambiguous and messy as my upbringing.

Social mediaChef Simone Tong

InstagramSocial mediaZoe Tong Restaurant

InstagramLinks mentioned in this episodeRestaurant Zoe Tong in Austin

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Today, I’m talking to chef Jose Carles, the creative mind behind Venice’s newest restaurant, Si! Mon.
Carles is originally from Panama, where he ran Donde Jose and currently operates Fonda Lo Que Hay in bustling Panama City.
You’ll hear about his early start in the kitchen and the encouragement his family provided to get him on the professional culinary path. You’ll learn about the diverse influences that come together to make up Panamanian culinary heritage. He shares the flavor profiles he’s best known for and the origins of inspiration for his deliciously creative menu items.

What you'll learn from Chef Jose Carles* Understanding the geography of Panama 5:11 * The diverse cultures that make up Panama 5:55 * The culinary layout and what you’ll find to eat 7:01 * How wood is used for smoking food 8:23 * Unique fruits that are incorporated in cooking 9:43 * How colonization has influenced Panamanian food scene10:49 * Connection through food across South and Central America 12:42 * Why his mother forced him to start cooking for himself 14:08 * What he learned from repeating the same recipes 15:02 * How his father pushed him to get into cooking professionally 15:40 * His experiences in culinary school 16:59 * How he’s embracing Central American-style cooking as a whole 17:44 * Fusing French techniques with the unique flavors of Central America19:32 * Cooking traditionally with fire 21:12 * Indigenous cooking techniques 23:13 * The concept behind Fonda Lo Que Hay in Panama City 25:39 * One dish that will never leave the menu 25:39 * What inspired him to open a restaurant in the LA area 28:05 * How the concept for Si! Mon began 29:45 * An example of how a popular dish changes for an LA audience 32:47 * The menu style that you’ll find at Si! Mon 34:01 * His favorite restaurant discoveries so far in Venice 37:33 * Guilty pleasure foods 41:08 * Cookbooks that have inspired him 41:52 * His appreciation for the advanced techniques of Asian cooking 42:26 * Biggest pet peeves in the kitchen 43:45 * One positive culinary lesson he embraces 44:47 * How the influence of a food critic briefly changed his style 46:06 * A chef in LA he’d love to collaborate with 47:36

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs in Los AngelesDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.
Interview with chef Suzanne Goin
Conversation with Chef Elizabeth Falkner
Conversation with Coffee Roaster Zayde Naquib
Interview with Chef Tim Hollingsworth
Conversation with Chef Brad Miller – Food Truck Nation
Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

Click to tweetI think that Fonda Lo Que Hay was and still is, and I say this very humbly, a revolutionary restaurant for the country [Panama].
I am trying hard not to let people fall too much in love with dishes so I don't need to keep them forever.
Stay humble and understand the journey never ends. Believing you've arrived often signals the beginning of a downfall.

Social mediaChef Jose Carles

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Social mediaFonda Lo Que Hay

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Social mediaSi!Mon

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Links mentioned in this episodeRestaurant Si!Mon in LA
Restaurant Fonda Lo Que Hay

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Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli.

You’ll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu.
He shares his early passion for art and explains how that led to a love for culinary creativity.
You’ll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food.

What you'll learn from chef Rico Torres at Mixtli* The birthplace of chef Rico Torres creative roots 2:24 * Smells that bring him back to his childhood 4:13 * Rico Torres artistic background 4:52 * How his love of art eventually translated into a love for food 5:44 * His transition into entrepreneurship 6:56 * Business lessons chef Rico Torres adopted from his dad 8:06 * Learning on the job and being resourceful 9:39 * Tips on buying and prepping BBQ Brisket 11:31 * Going from catering to pop ups 12:28 * When he met his business partner 13:19 * Trading pop ups for permanence 14:32 * Where the name Mixtli originated 14:47 * What he did differently when he started his business 16:26 * A very intimidating first table on opening night 17:25 * His second shot at impressing Rick Bayless 18:37 * Approaching food from an individual ingredient perspective 19:10 * How Rico Torres pairs ingredients together at Mixtli 19:47 * Undercover learning of tools of the trade 20:50 * The concept of the menu at Mixtli 21:40 * Why you can’t have a latte at the end of dinner 23:40 * How he makes his Café de Olla 24:30 * And example of building a menu out of history 26:09 * The fake champagne parties of old Mexico 27:02 * Planning ahead for menu themes 28:14 * His biggest business struggles 30:37 * How they collaborate to make decisions 33:08 * His mission for the restaurant in terms of culinary history 34:38 * Thoughts on the future of food 37:04 * Focusing on food as fuel and feeling 38:05 * Why Mixtli has an open kitchen 39:33 * Five hotspots in San Antonio 40:58 * His guilty pleasure 41:43 * Books that have inspired chef Rico Torres 42:48 * His kitchen pet peeves 43:20 * His wildest ingredients 43:38 * What and who he would cook for if he could 45:48 * The new business he’s looking forward to launching 46:26 * The connection between food and storytelling 4:38 * Switching from artist to architect in a kitchen 5:43 * The connection between food and memories 7:14 * Why do you have to take care of your team 7:55 * How management changes your creativity 8:24 * The importance of consistency 9:10 * Realizations about training staff 10:48 * The challenges of translating recipes and techniques from one culinary culture to another 11:22 * The French contribution to worldly cuisine and going beyond French culinary techniques 13:03 * A new wave of inspiration 13:57 * What’s missing from the pages of food history 15:16 * Reaching into the “back pocket” of Mexican cuisine 16:21 * Shifting the threshold for what “chef” implies 17:31 * The power of the internet in culinary education 18:35 * “Fusion” versus evolution 20:14 * Combining culinary techniques from one culinary culture to another 22:32 * Surprising challenges faced by professional chefs 23:53 * Inspiration for their work, including the influence of international cuisine and food destinations 25:43 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs from TexasDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.

Conversation with chef Edgar Rico

Interview with Chef Rick Lopez from La Condesa

Conversation with chef Tavel Bristol-Joseph

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L'Oca D'Oro

Chef Michael Fojtasek – Olamaie

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetWe’re like a desert flower that doesn't receive enough rain, so it just sometimes blooms a little brighter. El Paso is full of incredible creative talent from music and art to food and architecture.

Click To TweetA lot of times, I'm more of a counselor than a chef. There are so many different personalities that need to be dealt with and whenever you're trying to keep a team together, knowing when to make cuts and knowing when to invest in an individual, is paramount to having the right team.

Click To TweetThroughout my career, it has been things like that- if you want it, go get it, go find it. Go find the answer. Go ask somebody.

Click To TweetSocial mediaChef Rico Torres

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InstagramFacebookLinks mentioned in this episodeRestaurant Mixtli in San Antonio

Coffee Shop – Greenhouse

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Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.
You’ll hear about his early love for his grandmother’s dishes, how they inspired him to become a chef, and where to find those recipes.
He shares his experiences growing and learning in the industry, his experience wih Chef Daniel Boulud, and the lessons he has woven in to his leadership philosophy.
You’ll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience.

What you'll learn from Chef Gavin Kaysen* The family member who influenced Gavin Kaysen love for cooking 3:04 * Dishes from his childhood that you can find in his cookbook 3:59 * How the seasons remind him of food 4:34 * Chef Haviin Kaysen experiences working with chef Daniel Boulud 5:15 * Earning coveted votes for the James Beard award 7:58 * Success and growth as an entrepreneur 10:00 * Offering opportunities for people to grow 11:00 * Managing multiple roles when you’re a chef/owner 14:27 * Dissecting Gavin Kaysen's leadership style 15:25 * A deeper understanding of the culinary profession 16:26 * Learning the values of the French brigade system19:32 * The importance of discipline if you want to get ahead 20:40 * Why Gavin Kaysen doesn’t use the word bistro or brasserie 21:54 * The role of happiness in hospitality 22:29 * Sticking to your values to maintain a successful establishment 23:28 * How the guests influence your business over time 24:14 * Rotating the menu according to seasonality 24:55 * Sourcing consistent creativity through your team 25:16 * The premise of Demi and the importance of collaboration 26:06 * Holding on to community ties and contributing to the local fabric 27:29 * Opening dialogue between chefs through The Synergy Series 28:17 * The truth about success stories 29:22 * Covid-era offerings that helped save the business 30:17 * Upping your skills as a home cook through his book, At Home 31:41 * The one difference between cooking in a restaurant and at home 31:56 * Gavin Kaysen perspective on the future of the food business 33:49 * Focusing on what makes you happy rather than accolades 34:25 * Fine dining of the future and re-defining what it looks like 35:04 * The responsibility of the guest during the dining experience 35:55 * Five spots in Minneapolis to visit 37:55 * His Guilty Pleasure Food 38:44 * A recent cookbook he felt inspired by 39:08 * A few pet peeves in the kitchen 39:34 * The worst advice he’s heard 39:57 * His best investment advice 40:48 * One chef he’d love to collaborate with 42:15 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetI want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go. Curiosity and questioning will get them there as well, but it's just a different path.

Click To TweetI think that our profession is very misunderstood in that when somebody works for you for a long time, and then goes and leaves to open up their own business, people from the outside see that as a negative. And they think that something then is going to change internally in the business, or that competition is somehow going to breed frustration. It's always the opposite.

Click To TweetIt's always hard to go from one role to the other because you need to take a step back and use different parts of your brain. But for me, I love it. Part of my strength is the CEO side, as well as the cooking, but it's about leadership. It's about leading a company and leading the business toward profitability because ultimately that profitability is dependent on people who work for you. And so you need to be able to carry that.

Click To TweetSocial mediaChef Gavin Kaysen

InstagramSocial mediaSpoon and Stable

InstagramFacebookSocial mediaDemi Restaurant

InstagramFacebookLinks mentioned in this episodeRestaurant Spoon and Stable

Restaurant Demi

The post Gavin Kaysen: Cooking Philosophy, Leadership & Future appeared first on Flavors Unknown.

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Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef Robert
Andreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee's in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.
You’ll hear how they first became interested in pizza-making, and they each share the individual paths that led them to the pizza business.
You’ll learn the secrets they employ to stay relevant and keep innovating in a popular culinary genre, and some of the unique toppings they incorporate.
They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant.

What you'll learn from this panel discussion on perfect pizza* First memories of a perfect pizza 2:45 * Making the decision to open up a pizzeria 5:13 * The story behind the name of Martha Dear 6:48 * Falling in love with the pizza-making process 7:17 * The struggle of naming your business 9:39 * Going from fine dining to opening a pizzeria 10:57 * Taking pride in local sourcing 13:39 * The popularity of traditional pizzas 14:31 * Leveraging the power of social media 15:54 * The effect of water quality on pizza dough 16:49 * Finding creative inspiration for new flavors 18:32 * Standing out in a competitive market 22:43 * Exploring heritage through pizza 23:19 * Identifying what makes you successful 24:31 * Knowing your audience and managing the interactions 25:38 * What people are looking for in a restaurant experience 26:50 * The line between what the customer wants and what you want to serve 27:27 * Focusing on simplicity 28:57 * Lessons on running a restaurant post-pandemic 30:18 * A hot tip if you’re going into hospitality 32:20 * Defying bad advice about business hours 34:03 * Recognizing wins for everyone in the restaurant 35:19 * Ingredients you shouldn’t live without 36:13 * Late night topping combos 36:53 * Toppings that need to be blacklisted 37:25 * Operations considerations when running a perfect pizza joint 39:04 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Jacques PepinClick to tweetMarvin's ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. – Robert Andreozzi

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The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. – Derrick Tung

Click To TweetI don't believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I'm aware of, for us, it's really about our passion and our dough starter. – Demetri Mechelis

Click To TweetSocial mediaPizza Marvin

InstagramSocial mediaPaulie Gee's

InstagramSocial mediaMartha Dear

InstagramLinks mentioned in this episodeRestaurant Pizza Marvin in Providence

Restaurant Paulie Gee's Logan Square

Restaurant Martha Dear in D.C.

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Today, I’m sharing a recent panel discussion that took place in the thriving culinary scene of Austin, Texas. I was joined by Chef Fiore Tedesco of L'Oca D'Oro, Chef Fermin Nunez of Suerte and Este, Chef Philip Speer of Comedor, Chef Amanda Turner of Olamaie, Bartender Erin Ashford of Holiday.
You’ll hear about the local restaurant scene in Austin and the community-driven aspects that make it unique. You’ll learn about the local ingredients that are utilized, what comes from south of the border, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass.
You’ll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way.

What you'll learn from this panel discussion in Austin* The challenge of building community in the industry 4:51 * How the restaurant scene has changed in Austin 8:52 * The shift toward work life balance 9:42 * An early pioneer of local sourcing in the city 10:25 * How social media has changed how we learn 10:57 * Understanding the climate and seasonality of Texas produce 12:21 * Exciting local flavors behind the bar 13:48 * Locally sourced proteins 14:58 * How the Texas heat intensifies flavors 16:55 * Why Fiore Tedesco doesn’t serve octopus anymore 18:31 * What all of the best food has in common 20:43 * Merging culture and locality on a menu 21:51 * A unique ceviche experiment 22:27 * Speer’s best source for inspiration 24:51 * Reverse engineering a dish to approach it in a new way 29:02 * How travel inspires new concepts 30:16 * The different factors at play behind the bar versus in the kitchen 33:24 * A big difference between constructing a dish and a cocktail 36:04 * Meditation as a source of inspiration 39:21 * How a daydream morphed into reality and shaped Tedesco’s future 42:37 * The relationship between limitations and creativity 46:14 * How stress and anxiety affect the creative process 48:03 * The importance of understanding what you like and want in a dish 49:40 * How Nunez helps inspire his team 51:15 * Great advice for chefs when you gain wider recognition 53:31 * Following your gut rather than pushing just because the iron is hot 54:51 * Spots to check out in Mexico City 56:08 * The importance of autonomy and the opportunity to fail 57:53 * Creating a fun, energetic workplace 59:19 * Connecting the human element with the business of hospitality 1:02:31 * The cultural shifts happening in the industry 1:03:13 * Why the old system doesn’t work in today’s kitchen culture 1:07:36 * Taking cues from the younger generation about how they want to be managed 1:08:44 * Hiring and personalizing your management strategy 1:14:46 * The pandemic effect on talent 1:18:04 * Why transparency is the key to retention 1:19:33 * The role of vulnerability in leadership 1:23:16 * Why smaller cities are more appealing to talented chefs 1:25:07 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with three of the chefs in this episodeDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs Fiore Tedesco, Philip Speer, and Fermín Nuñez.

Conversation with chef Fiore Tedesco

Interview with chef Philip Speer

Conversation with chef Fermin Nuñez

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetCommunity is a matter of choice, isn't it? It involves the decision to make an effort to be open and vulnerable with those beside you, near you, or around you. Therefore, as a city, Austin has collectively determined that fostering a sense of community is of great importance to us – Fiore Tedesco

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People are always curious about what comes next. To me, it feels like we should figure things out as we go along. When you follow your own guidance and set your own rules, that's where the magic happens. It's better than merely chasing something because you are hot right now. – Fermin Nunez

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My primary source of inspiration is eating and experiencing the food of others. It involves understanding other people's stories and experiences as expressed through their cuisine. This is the most significant learning tool in my repertoire. – Philip Speer

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Inspiration first stems from the season, and then it involves engineering backward from that point. It's about asking, ‘What tastes good right now? What's exceptional?' And then, it's about figuring out how to make it uniquely my own. – Amanda Turner

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I'm naturally anxious and introverted, so activities like leading pre-shift meetings or being called on by a teacher or boss can be intimidating. I don't want others to feel that way, which is why it's important for me to be a vulnerable, empathetic leader. – Erin Ashford

Click To TweetSocial mediaChef Fiore Tedesco

InstagramSocial mediaChef Philip Speer

InstagramSocial mediaChef Fermin Nunez

InstagramSocial mediaChef Amanda Turner

InstagramSocial mediaBartender Erin Ashford

InstagramLinks mentioned in this episodeRestaurant Olamaie with chef Amanda Turner

Restaurant Suerte in Austin from chef Fermin Nuñez

Restaurant Este in Austin with chef Fermin Nuñez

Restaurant L'Oca D'Oro with chef Fiore Tedesco

Restaurant Comedor with chef Philip Speer

Bar Holiday with bartender Erin Ashford

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In this captivating episode, we dive deep with the illustrious James Beard Award-nominated Chef Michael Gallina. At the helm of St. Louis's Vicia restaurant, Michael crafts seasonal, vegetable-centric dishes, epitomized in his signature 3-course Farmers Feast. Journey with us as we explore Vicia's underlying philosophy, the forces that continually reinvent its menu, and the core...

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In this episode, I’m talking to Will Guidara. He’s the man responsible for turning New York’s Eleven Madison Park into the number one restaurant in the world. Guidara put his passion onto paper with the publishing of his book Unreasonable Hospitality.
You’ll hear about his commitment to “radical hospitality” and hear real world examples of how he has applied it, as well as how he has inspired and empowered his team to do the same. He explains the principle of his 95- 5 Rule ,and why it’s so important to show hospitality to your staff in the same way you extend it to your guests.

What you'll learn from Will Guidara* The biggest takeaways from Will Guidara's new book 2:48 * What motivated him to keep writing 3:44 * The person who has had the most significant impact on his life 5:56 * How to measure your leadership principles 8:40 * Advice about persisting when you fear failure 9:57 * The life experience that introduced Will Guidara to the art of hospitality 10:50 * Why greatness starts with leadership 13:20 * The core of his hospitality principles 15:37 * An example of going the extra mile 17:55 * The disconnect between authority and the people on the ground 20:27 * Why the principles of the book apply to every business 22:26 * The best place to spend your marketing energy 23:47 * Securing a long-term business legacy 24:58 * How to spend as a restaurant owner 27:30 * Extending hospitality perks to your team 29:47 * The power of gift-giving 31:21 * Recruiting the right people to be on your team 32:20 * How Will Guidara activated the concept of “radical reinvention” 33:58 * Getting people on board with change 35:14 * Why the table should be held as a sacred space 36:37 * What he noticed as a customer in his own restaurant 37:27 * The role of empathy in hospitality 39:37 * A new way to see workplace tension 40:28 * The benefits of having an “optimists memory” 41:39 * Writers who have inspired him 42:41 * Applying radical hospitality to your life 44:39 * An experience that impressed Will Guidara 45:56 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to episodes with top chefs (click on any picture to listen to the episode)Chef Jacques PepinChef Maneet ChauhanChef Joe Sasto by @josephcweaverChef Tiffany DerryClick to tweet from Will GuidaraIn the same way that a chef writes a cookbook because they have recipes and techniques that they want to share, I felt I had a lot of ideas around service and leadership that I wanted to pass forward.

Click To TweetThe best leadership principles are evergreen. Wherever you go those same rules will apply.

Click To TweetAny dollar spent on generosity to the people you work with, or the people you serve has much more impact than any dollar spent on traditional marketing.

Click To TweetSocial mediaWill Guidara

InstagramTwitterLinks mentioned in this episodeUnreasonable Hospitality website

Will Guidara Ted Talk

Buy the book

The post Investing In Relationship Capital: Will Guidara’s Blue Blueprint appeared first on Flavors Unknown.

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Today, I’m talking to Celebrity Chef Maneet Chauhan. You might recognize her from The Food Network where she provides culinary insight to aspiring chef on Chopped . As a successful Nashville restauranteur, she’s known and admired for her uniquely global Indian culinary style.You’ll hear about her early life and career and the key influences behind...

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This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We’ll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of...

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Today, I’m talking to Chef Edgar Rico. He’s the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef. The same year, he also made the Time Magazine list of 100 Most Influential People. You’ll hear about his culinary...

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Today, I’m talking to Chef Rick Lopez about Mexican cuisine. The recent James Beard Award nominee is the creative force behind La Condesa in Austin, Texas. He grew up in San Antonio and, through his food, honors the traditions of his Mexican heritage.  You’ll hear about his early start in the kitchen as he traces...

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Today, I’m talking to Chef Jacques Pépin, a veritable culinary superstar whose career spans over seven decades. From his early days working in his family's restaurant in France, his love for cooking took him across the globe. His resume includes everything from serving as a presidential chef to receiving the Legion of Honor, France’s highest...

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Today, I’m talking to Chef Jeff McInnis, the mastermind behind some of Miami’s best restaurants. His unique style of cooking artfully blends traditional southern-style food with globally inspired twists. He’s the creative force behind Yardbird, Root & Bone, Stiltsville Bar, Mi'Talia Kitchen, and Roots Coastal Kitchen. You’ll hear how his farming roots inspired his culinary...

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Today, I’m talking to Chef Derek Wagner, owner of Nicks On Broadway in Providence, Rhode Island. He’s known for his philosophy of nose to tail cooking, his creative ability to transform whole animals into delicious, inspired dishes that ignite the taste buds while also reducing food waste.

You’ll hear about his childhood memories, his unique approach to food, his ongoing and his commitment to local sourcing and sustainability. We’ll dive deep into his journey through the culinary industry, learning about his butchery program and how he continues to innovate and stay inspired in the kitchen.

What you'll learn from Chef Derek Wagner* The smells that remind him of his childhood 4:04 * How Derek Wagner's parent’s background influenced him 5:09 * The difference between crepes, flapjacks, and pancakes 6:44 * Why Derek Wagner decided to pursue a background in food 8:46 * How food can help recreate memories of happiness 9:32 * Why he’s always felt so comfortable in the kitchen 11:14 * Chef Derek Wagner's accidental first restaurant job 11:41 * His original life plan before he went into the restaurant industry 14:23 * Culinary school or skip it? 16:13 * Why culinary school experience looks good on a resume 19:26 * What is means to “set the table” 21:55 * How Derek Wagner was inspired by and old Scout Master 22:51 * Some of his biggest culinary mentors 24:44 * The role of necessity in his approach to food 25:52 * Food as artistry 28:36 * The important of trying new things 30:43 * The ingredients that inspire him 32:30 * Letting curiosity take the lead 34:14 * Building relationships with your food sources 35:50 * What he’s geographically grateful for 39:02 * Why nose to tail butchery is so important to him 42:27 * How whole animal butchery works 45:30 * The ambiguous “Pork Crostini” 47:13 * How his charcuterie program came into being 50:09 * His memorable risotto 51:10 * Five places to eat in Providence 1:00:00 * His favorite guilty pleasure food 1:01:39 * Three inspiring cookbooks 1:02:25 * Pet peeves in the kitchen 1:04:36 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs from the North EastDon't miss out on the chance to hear from talented chefs based in the North East:

Interview with Pastry Chef Francois Payard

Conversation with chef Masako Morishita

Conversation with Chef Dan Kluger

Interview with Chef Silvia Barban

Conversation with Executive Pastry Chef Mark Welker

Interview with Chef Gabriel Kreuther

Conversation with Chef David Burke

Interview with Chef Bryce Shuman

Interview with Chef Trigg Brown

Conversation with Pastry Chef Sam Mason (Odd Fellows)

Interview with Brand Ambassador Charlotte Voisey

Conversation with Flavien Desolin from the Brandy Library

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetI wanted to follow more of a passion or artistic pursuit. I had this need to be using my hands, I needed to be up. I didn’t want to be strapped to a desk all day.

Click To TweetI think life is what you make of it, and it’s often not just what you make of it, but how you react to what it makes of you.

Click To TweetI take these things that some might label constraints or boundaries, and turn them into positives and turn them into something that is going to be special and wonderful.

Click To TweetI don't want to be good at the expense of anyone else. I don't want our food to be amazing on the backs of either treating the staff, or the producers, the farmers, or the guests by taking advantage of any one thing. Because to me, it goes back to that ecosystem.

Click To TweetSocial mediaNicks on Broadway

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Johnson & Wales New Providence

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Furikake seasoning is a savory Japanese condiment used to add flavor to rice, fish, and vegetables. The name furikake means “to sprinkle,” and it is typically made from a blend of ingredients that may include dried nori (seaweed), toasted sesame seeds, dried fish or other protein, dried egg, dried herbs, salt, sugar, soy sauce, and other seasonings.

Furikake seasoning comes in many different varieties, and the ingredients used can vary depending on the region and the recipe. Some common flavors include salmon, shrimp, bonito, and wasabi. It is often sold in small packets or jars and can be found in many Asian grocery stores or online.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Why is Furikake so popular in the U.S.Noritama furikake, a specific type of furikake made with nori seaweed, dehydrated egg, and sesame seeds seasoned with soy and sugar, is popular among Japanese children and adults.

Furikake seasoning itself is a versatile and flavorful condiment that can be used to add depth and complexity to a wide range of dishes, from rice and fish to popcorn and fried foods. It typically contains a blend of ingredients such as dried fish or other protein, sesame seeds, dried seaweed flakes, sugar, and soy sauce.

Furikake seasoning has likely become more popular in the U.S. due to the growing popularity of Japanese cuisine and the increasing availability of Japanese ingredients in grocery stores and online. It may also be gaining popularity due to its unique and versatile flavor profile and the trend toward using global flavors and ingredients in cooking.

The different types of FurikakeThere are many different varieties of furikake seasoning available, each with its own unique taste and ingredients. Some of the most popular types include:

• Wasabi Furikake – This variety includes dried wasabi as the primary ingredient and has a spicy, pungent flavor. It is often used as a topping for sushi or rice dishes.
• Salmon Furikake – This variety includes dried salmon crumbs as the primary ingredient and has a savory, umami flavor. It is often used as a topping for rice dishes or as a seasoning for salmon or other fish.
• Shiso Furikake – This variety is made from dried, crushed, and seasoned reed perilla leaves and has a slightly sweet and herbal flavor. It is often used as a topping for rice dishes or as a seasoning for vegetables.
• Noritama Furikake – This popular variety includes dried nori seaweed, dehydrated egg, and sesame seeds seasoned with soy, sugar, and artificial preservatives. It has a savory and slightly sweet flavor and is often used as a topping for rice dishes.

• Basic Furikake – This type includes ingredients like dried nori seaweed, toasted sesame seeds, dried fish, dried egg, dried herbs, salt, and sugar. It has a savory and slightly sweet flavor and is often used as a topping for rice dishes or as a seasoning for vegetables or popcorn. Experiment with Furikake seasoningIf you're looking to experiment with Furikake seasoning as a home cook, there are several ways to do so without making a traditional Japanese dish. Here are a few ideas:

• Popcorn: Sprinkle Furikake seasoning over popcorn for a tasty and unique snack. You could also mix it with melted butter and toss it with the popcorn for an extra flavor boost.

• Avocado toast: Top your avocado toast with Furikake seasoning for a savory twist on this classic breakfast dish.
• Roasted vegetables: Toss your favorite vegetables with olive oil and Furikake seasoning before roasting them in the oven for a delicious and healthy side dish.
• Salad: Sprinkle Furikake seasoning over your favorite salad for an extra umami flavor. You could also mix it with olive oil and vinegar to create a flavorful salad dressing.

• Eggs: Sprinkle Furikake seasoning over scrambled eggs or a fried egg for a unique and tasty breakfast. You could also use it as a garnish for deviled eggs. 10 examples of dishes that can be paired with SambalBased on the flavor profile of Furikake seasoning and common pairings, here are some ingredients and flavors that may pair well with Furikake seasoning:

• Umami-rich ingredients such as mushrooms, soy sauce, and fish sauce can complement the savory flavor of Furikake seasoning.

• Sweet ingredients like sugar or sweet rice wine can balance the savory flavors in Furikake seasoning.
• Sour flavors like lime, lemon, or vinegar can help cut through the richness of Furikake seasoning and provide balance.
• Cinnamon is a common spice that pairs well with savory flavors and can add warmth and depth to dishes seasoned with Furikake.
• Fresh herbs like cilantro or basil can add a bright, fresh flavor to dishes seasoned with Furikake.
• Garlic or ginger can add a pungent, spicy flavor to dishes that complement the savory flavors of Furikake seasoning.
• Soybean paste or miso can add a salty, umami flavor to dishes seasoned with Furikake.
• Seaweed or kelp can add a savory, umami flavor to dishes and complement the flavors in Furikake seasoning.
• Rice vinegar can add a tangy, sweet flavor to dishes that complement the savory flavors in Furikake seasoning.
• Cilantro, lime, and coconut milk are ingredients commonly found in Thai cuisine, which pairs well with Furikake seasoning, and can add a fresh, bright, and tropical flavor to dishes. Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post The Rise of Furikake: Discovering its Unique Flavors and Applications appeared first on Flavors Unknown.

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Welcome to another captivating episode of the “Flavors Unknown” podcast! In this episode, we sit down with the talented Chef and Pastry Chef Tavel Bristol-Joseph from Austin, Texas, as he shares his remarkable journey from his childhood in Guyana to running the celebrated restaurant Emmer & Rye with his business partner, Chef Kevin Fink. Delve into Chef Tavel's unique cooking style, the difference between physical and emotional creativity, and the way his restaurant Canje distinguishes itself from other Caribbean restaurants. Get ready for an inspiring and insightful conversation that will leave you with a deeper appreciation for the culinary world and the stories behind the chefs who shape it.

What you'll learn from this panel discussion* The foods that remind Chef Tavel Bristol-Joseph of home 3:22 * A unique Caribbean herb that he features in his dishes 4:21 * Chef Tavel Bristol-Joseph experience growing up in Guyana 5:34 * A life-changing event that shaped his childhood 6:18 * Living with a baker when you have a sweet tooth 7:33 * Why pastry didn’t feel like his passion at first 9:40 * When Chef Tavel Bristol-Joseph finally recognized his future path 10:37 * How his kids shaped his career 14:24 * What he did when he settled on his calling 15:26 * How Chef Tavel Bristol-Joseph met Chef Kevin Fink 17:35 * The concept of Emmer & Rye 19:39 * How the menu evolved 22:11 * The difference between a physical creator and an emotional creator 23:50 * Why Canje is an emotionally-inspired restaurant 25:48 * The multicultural journey behind the menu 26:44 * Combining resources into a collaborative palate 27:54 * Being an African American in the industry 32:56 * Why representation in the mainstream matters 35:09 * How he’s helping young people get into the industry 36:11 * Chef Tavel Bristol-Joseph leadership style 39:15 * The mission he has for the next generation 41:27 * Advice for aspiring young leaders 42:42 * Where to eat in Austin 45:17 * Chef Tavel Bristol-Joseph's guilty pleasure food 46:08 * A Guyanese cookbook to buy 46:32 * Top condiments to have at home 47:18 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes in AustinDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs and pastry chefs in Austin.

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L'Oca D'Oro

Chef Michael Fojtasek – Olamaie

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetWhen I came to America, I pretty much had to restart my life. I was like a kid again. I was tasting strawberries and apples. We never had those growing up.

Click To TweetWhen you're growing up, you're not thinking that you're poor, or how you're treated or anything of that nature, until you're out of the situation. And then you're like, Wow, that was rough time. But we made it.


Click To TweetI truly don't believe someone wakes up and says, ‘This is what I want to do and I know it.’ I think situations and things happen in your journey that convince you that that's the right thing to do.

Click To TweetSocial mediaChef Tavel Bristol Joseph

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InstagramLinks mentioned in this episodeEmmer & Rye Hospitality Group

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Pandan, also known as screwpine, is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is famous for its long, slender, spiky, and upright bright green leaves that are similar to the palm tree. In Chinese, it is called “fragrant plant” because of its unique, sweet aroma. Pandan leaves are widely used in Sri Lankan, Thai, and other South Asian recipes to add a unique taste and aroma to savory dishes, flavorful desserts, and drinks.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!The taste of the Sambal sauceIn terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in.

Where does Pandan Leaves come from?Pandan is native to Southeast Asia, including Indonesia, Malaysia, Thailand, and the Philippines. It has been cultivated for centuries in these countries for its culinary and medicinal purposes. Today, pandan is also grown in other tropical regions such as Australia, India, and Africa.

How is Pandan Leaves used in cooking and cocktails?Pandan leaves are used to infuse a sweet, nutty, and floral flavor into various dishes and drinks. In Southeast Asia, pandan leaves are commonly used in rice dishes, curries, stews, soups, and desserts such as pandan cake, pandan chiffon, and pandan jelly. The leaves are also used to flavor drinks such as coconut milk, tea, and cocktails. Pandan leaves can be used fresh or dried, and they can also be turned into an extract or paste for more convenient use in cooking.

One of the reasons why pandan has become popular in the U.S. is its unique sweet aroma and flavor. Pandan has a nutty, floral, and vanilla-like flavor that adds a distinct taste to many dishes and drinks. It's a popular ingredient in many Sri Lankan, Thai, and other South Asian dishes, and it's commonly used to flavor desserts and beverages such as pandan cake, pandan jelly, and pandan-infused cocktails. The fragrant aroma of pandan is also used in home fragrances, candles, and skincare products.

Cooking with Pandan LeavesIf you're a home cook looking to experiment with Pandan, there are a few easy ways to incorporate this unique ingredient into your cooking without having to make a Southeast Asian dish or dessert.

One simple way to experiment with Pandan is to make a Pandan-infused simple syrup. To make it, bring 4 cups of water to a boil, remove from heat, then add 3 to 4 Pandan leaves. Let it rest, tasting every few minutes to determine your ideal concentration, then strain and chill. You can use this simple syrup to add a unique flavor to cocktails, iced tea, or lemonade.

Another way to experiment with Pandan is to make Pandan extract. Cover Pandan juice and keep it in the fridge without moving it for 2 days (48 hours). Then, pour off the lighter-colored top layer, leaving just the dark green sediment behind. This is your Pandan extract. You can use Pandan extract to add a subtle but distinct flavor to baked goods, such as cookies or pound cake.

Finally, you can use Pandan leaves to flavor savory dishes, such as rice or chicken. Simply add a few leaves to the cooking liquid and remove them once the dish is cooked. The Pandan leaves will infuse the dish with a subtle, nutty flavor.

In conclusion, there are many easy ways to experiment with Pandan as a home cook without having to make a Southeast Asian dish or dessert. By incorporating Pandan into simple syrups, extracts, or savory dishes, you can add a unique and delicious flavor to your cooking.

10 examples of dishes that can be paired with Pandan LeavesNow, let's talk about the top 10 flavors or ingredients that pair well with Pandan.

Coconut: Pandan and coconut are a match made in heaven. The sweet and nutty flavors of coconut complement the floral and vanilla-like notes of Pandan.

Mango: The sweet and tangy flavor of mango pairs well with the nutty and floral notes of Pandan, creating a refreshing and flavorful combination.

Lime: The tart and citrusy flavor of lime balances the sweetness of Pandan, creating a harmonious flavor profile.

Ginger: The spicy and earthy flavor of ginger complements the floral and nutty notes of Pandan, creating a complex and delicious flavor profile.

Lemongrass: The citrusy and herbaceous flavor of lemongrass pairs well with the floral and vanilla-like notes of Pandan, creating a refreshing and fragrant combination.

Pineapple: The sweet and tangy flavor of pineapple enhances the nutty and floral notes of Pandan, creating a tropical and flavorful combination.

Jasmine: The fragrant and floral notes of jasmine complement the vanilla-like notes of Pandan, creating a delicate and aromatic flavor profile.

Cinnamon: The warm and spicy flavor of cinnamon balances the sweetness of Pandan, creating a cozy and comforting flavor profile.

Cardamom: The earthy and citrusy flavor of cardamom enhances the floral and nutty notes of Pandan, creating a complex and flavorful combination.

Matcha: The earthy and bitter flavor of matcha pairs well with the floral and nutty notes of Pandan, creating a delicious and unique flavor profile.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Pandan Leaves 101: From Simple Syrups to Savory Dishes appeared first on Flavors Unknown.

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In today's episode, we sit down with Chef Rob Rubba, the creative force behind the acclaimed restaurant Oyster Oyster in Washington, DC, and recent recipient of a James Beard Award. We discuss his South Jersey upbringing, his experiences working under renowned chefs like Gordon Ramsay and Guy Savoy, his time spent abroad, the opening of his first restaurant Hazel in 2016, and his recent transition to plant-based cooking.

Join us as we explore the smells that remind him of his childhood, how his family influenced his profession, his journey through art school and culinary school, and the lessons learned from working with top chefs. We'll also delve into his time in Japan, the importance of getting outside your bubble, his thoughts on the brigade system, and the concept of Oyster Oyster. Additionally, we discuss the starring role of sustainability in his restaurant, his approach to sourcing locally, and how he tells a story through a plate of food.

Don't miss Chef Rubba's recommendations for food stops in DC, his guilty pleasure food, favorite cookbooks, and must-have condiments for your kitchen. Throughout our conversation, we'll share insightful quotes from Chef Rubba that offer a glimpse into his mindset and culinary journey. Listen in as we uncover the fascinating story of this talented chef and learn what it takes to make a mark in the world of fine dining.

What you'll learn from this panel discussion* The smells that remind him of his South Jersey childhood 3:15 * How his family influenced his profession 4:33 * Why he eventually dropped out of art school 5:18 * How culinary school got him to take things more seriously 7:10 * The frozen duck incident 8:14 * Why he dropped out of school for the third time 9:39 * How Gordon Ramsay inspired him to move to New York 10:56 * What it was like to work in a Gordon Ramsay kitchen 12:03 * Going from an artist mindset to an apprentice who’s learning 13:11 * Learning simplicity from Guy Savoy 17:05 * The difference between the food from Gordon Ramsay and Guy Savoy 18:41 * How he ended up going to Japan 19:32 * Why getting outside of your bubble is important 22:16 * His feelings about the brigade system 23:22 * Transitioning to a plant-based menu 25:14 * The concept of Oyster Oyster 30:57 * The starring role of sustainability 31:46 * How he sources locally 36:54 * Telling a story through a plate of food 40:13 * How his meat-eating past influenced his vegetarian future 42:49 * Five food stops in DC 46:18 * His guilty pleasure food 47:03 * His favorite cookbooks 47:45 * Must-have condiments for your kitchen 48:47 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsDon't miss out on the chance to hear from other chefs located in the DMV area.

Interview with Chef Will Fung from China Chilcano

Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetThe biggest thing I got from Guy Savoy while I was there was working with very humble ingredients that were elevated and cooked very well.

Click To TweetI think that developing cooks is important and it's something I try to instill in everybody here. You're gonna learn how to actually cook, right, from start to finish.

Click To TweetThere's a lot of damage to our local food system by coming in and washing away indigenous people.

Click To TweetSocial mediaChef Rob Rubba

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InstagramFacebookLinks mentioned in this episodeRestaurant Oyster Oyster

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Gochugaru is a type of Korean chili powder made from dried red chili peppers. It has a vibrant red color and a slightly sweet and smoky flavor, with a medium level of spiciness.

Gochugaru is a staple ingredient in Korean cuisine and is used to add heat and depth of flavor to many dishes, including kimchi, stews, soups, and marinades. It is also used as a seasoning for meat, fish, and vegetables, and can be added to sauces and dressings for an extra kick of flavor.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Gochugaru in the US restaurant sceneIn recent years, Gochugaru has gained popularity outside of Korean cuisine and has been used by chefs and home cooks in a variety of dishes, including tacos, burgers, and cocktails. Some US restaurants and bars that have used Gochugaru outside of Korean restaurants include:

Mama Rabbit Bar in Las Vegas, Nevada: This bar features a Gochugaru Margarita on their menu, which is made with Gochugaru-infused tequila, lime juice, agave nectar, and Cointreau.

Nudo Noodle House & Bar in Boston, Massachusetts: This restaurant serves a Gochugaru Ramen, which is a spicy noodle soup made with Gochugaru, pork broth, pork belly, and soft-boiled egg.

The Gorbals in Brooklyn, New York: This restaurant offers a Gochugaru-rubbed Ribeye Steak on their menu, which is seasoned with Gochugaru, garlic, and salt.

City Mouse in Chicago, Illinois: This restaurant features a Gochugaru Chicken Sandwich, which is made with Gochugaru-marinated chicken, pickled vegetables, and gochujang aioli.

Nightshade in Los Angeles, California: This restaurant serves a Gochugaru Fried Chicken dish, which is coated in a spicy Gochugaru glaze and served with pickled daikon and carrots.

These are just a few examples of US restaurants and bars that are incorporating Gochugaru into their menus. As the popularity of Korean cuisine continues to grow, we can expect to see more chefs and home cooks experimenting with this flavorful ingredient in a variety of dishes.

Top Korean Dishes using GochugaruKimchi: Gochugaru is an essential ingredient in traditional Korean kimchi, a fermented cabbage dish that is a staple in Korean cuisine. It gives the dish its characteristic spicy flavor and vibrant red color.

Tteokbokki: Tteokbokki is a popular Korean street food made with chewy rice cakes, fish cakes, and a spicy red sauce made with Gochugaru. It is often garnished with sesame seeds and green onions.

Jjigae: Jjigae is a Korean stew that can be made with a variety of ingredients, such as tofu, seafood, or pork. Gochugaru is often used to add spice to the broth, along with other seasonings such as garlic and soy sauce.

Bulgogi: Bulgogi is a Korean beef dish that is marinated in a mixture of soy sauce, sugar, sesame oil, and Gochugaru, among other ingredients. It is often grilled or stir-fried and served with rice and vegetables.

Bibimbap: Bibimbap is a Korean rice bowl dish that typically includes a variety of vegetables, meat, and a fried egg, all served over a bed of rice. Gochugaru is often used to season the meat and add spice to the dish.

The easiest way to experiment GochugaruSpice up your burgers: Add a pinch of Gochugaru to your burger seasoning mix for a spicy twist on a classic dish.

Sprinkle on roasted vegetables: Toss your favorite vegetables in olive oil and sprinkle with Gochugaru before roasting for a flavorful and spicy side dish.

Make a Gochugaru spice blend: Mix Gochugaru with other spices like cumin, coriander, and paprika to create a unique spice blend that can be used on anything from roasted chicken to grilled fish.

Stir into a soup: Add a small amount of Gochugaru to your favorite soup recipe for an extra kick of heat and flavor.

Garnish a Bloody Mary: Mix Gochugaru with salt and rim the glass of a Bloody Mary for a spicy and flavorful twist on this classic cocktail.

Overall, Gochugaru is a versatile ingredient that can add a spicy and smoky flavor to a wide variety of dishes. Don't be afraid to experiment and find new ways to incorporate this flavorful ingredient into your cooking.

10 flavors or ingredients that pair well with GochugaruGarlic: The pungent flavor of garlic complements the smoky sweetness of Gochugaru and adds depth to many Korean dishes.

Soy sauce: Soy sauce is a staple ingredient in Korean cuisine and pairs well with Gochugaru to create a savory and umami-rich flavor profile.

Ginger: The spicy and slightly sweet flavor of ginger pairs well with Gochugaru and is often used in marinades for meats and seafood.

Sesame oil: The nutty flavor of sesame oil pairs well with the smokiness of Gochugaru and is often used as a finishing oil in Korean dishes.

Rice vinegar: The mild acidity of rice vinegar helps to balance the heat of Gochugaru and adds a tangy flavor to dishes like kimchi and bibimbap.

Scallions: The mild onion flavor of scallions complements the heat of Gochugaru and is often used as a garnish in Korean dishes.

Sugar: A small amount of sugar can help to balance the spiciness of Gochugaru and enhance its sweet and smoky flavor profile.

Fish sauce: Fish sauce is a popular ingredient in Korean cuisine and pairs well with Gochugaru to create a rich and savory flavor.

Mushrooms: The earthy flavor of mushrooms pairs well with the smokiness of Gochugaru and is often used in stews and soups.

Radishes: Radishes have a mild and refreshing flavor that pairs well with the heat of Gochugaru and is often used as a crunchy garnish in Korean dishes like bibimbap.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Gochugaru: The Secret Ingredient to Elevate Your Cooking Game appeared first on Flavors Unknown.

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In today’s episode, I’m talking to Gesine Bullock-Prado, a renowned pastry chef, passionate baking educator, and sister to actress Sandra Bullock. Based in Hartford, Vermont, she operates Sugar Glider Kitchen, a school known internationally for aspiring bakers.

You’ll hear about her experiences moving from Hollywood to Vermont, her career transition from law to pastry chef, and the inspiration behind her cookbook My Vermont Table: Recipes for All Six Seasons.

What you'll learn from Gesine Bullock-Prado* How stress and tragedy turned her into a baker 3:10 * What lawyers and bakers have in common 4:34 * How to register for one of her quick-to-sell-out classes 6:41 * The six seasons of Vermont 9:40 * Hunting for morels in the spring 10:30 * Some of her favorite seasonal pairings 15:04 * Her favorite recipe to make and teach people 17:55 * The versatility of maple 18:43 * Why Vermont is such a unique foodscape 21:01 * The kitchen gadget everyone should have 22:33 * Her clever twist on a classic Appalachian recipe 24:13 * Two tools that will elevate your baking 26:36 * Advice to aspiring chefs and bakers 27:56 * The top 5 place to eat in Vermont 30:06 * The best places for artisanal cheese 30:35 * Why she loves her guilty pleasure food so much 30:57 * Her top 3 cookbooks 31:51 * Interesting condiments she has at home 32:40 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with pastry chefsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other pastry chefs and bakers.

Conversation with pastry chef Alyssa Gangeri

Interview with Baker Kat Gordon

Conversation with chef François Payard

Interview with pastry chef Erin Kanagy Loux

Conversation with pastry chef Antonio Bachour

Interview with Baker Matthieu Cabon

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetI essentially put myself through kind of this boot camp of pastry whenever I was stressed, or I was not happy with the Los Angeles lifestyle, which was often so I was baking all the time.

Click To TweetUnless you open your heart and mind to other bakers and pastry chefs with great ideas, other cultures, and other kinds of baked goods, you'll never be as good as you really want to be.

Click To TweetWe're [Vermont] capable of growing and cultivating things that will make the ordinary extraordinary.

Click To TweetYou'd be surprised about how many lawyers have changed their lives and become bakers.

Click To TweetSocial mediaPastry Chef Gesine Bullock-Prado

InstagramFacebookSocial mediaSugar Glider Kitchen

InstagramLinks mentioned in this episodeGesine Bullock-Prado website

The post Baking with Gesine Bullock-Prado: Seasonal Pairings and Vermont’s Unique Foodscape appeared first on Flavors Unknown.

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Welcome to another episode of the Flavors Unknown podcast, where we dive deep into the culinary world and the people who make it happen int eh kitchen or behind the bar.
This episode is different from my usual conversations with American culinary leaders or my Taste the Future episodes focusing on a trending flavor or ingredient.
I just came back from a week spent in Mexico City and had amazing restaurant experiences, so, I thought I would share my best ones with you.

If you are planning to travel to the Mexican Capital or if you know someone who is going, listen to or share this flavorful episode. The city's culinary scene is a melting pot of historical roots, indigenous and colonial influences, and contemporary gastronomic trends. So grab your headphones and your appetite, and let's dive right in!

Download the Tasting Tour in Mexico CityEnter your information hereEmail AddressFirst NameLast Name SubmitI'd like to share a fun read, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry or any foodie passionate about chefs and restaurants.

Get the book here!Masala Y MaizMasala Y Maiz is located at Calle Benjamín Hill 146, Hipódromo Condesa, 06100 Ciudad de México, CDMX. The restaurant opened in 2017 and serves Mexican cuisine with Indian and vegan influences. The chef and co-owner of the restaurant is Norma Listman. Some of the most popular dishes at Masala Y Maiz include the vegan chilaquiles, lamb birria tacos, and tandoori octopus.

Molino El PujolMolino El Pujol is located at Tamaulipas 139, Hipódromo, 06170 Ciudad de México, CDMX. The restaurant opened in 2021 and specializes in traditional Mexican cuisine, particularly tortillas and masa-based dishes. The chef and owner of the restaurant is Enrique Olvera. The most popular dishes at Molino El Pujol are the tacos de guisado (stew-filled tacos) and the handmade blue corn tortillas.

Carmela y SalCarmela y Sal is located at Calle de Atlixco 94, Condesa, 06140 Ciudad de México, CDMX. The restaurant opened in 2016 and serves contemporary Mexican cuisine with Mediterranean and Middle Eastern influences. The chef and owner of the restaurant is Gabriela Ruiz. Some of the most popular dishes at Carmela & Sal include the short rib barbacoa and the roasted cauliflower with tahini and pomegranate seeds.

Blanco ColimaBlanco Colima is located at Colima 168, Roma Nte., 06700 Ciudad de México, CDMX. The restaurant opened in 2018 and serves contemporary Mexican cuisine with a focus on seafood. The chef and owner of the restaurant is Edgar Núñez. Some of the most popular dishes at Blanco Colima include the shrimp aguachile, octopus tacos, and the “explosión de maíz” dessert.

Expendio de Maiz Sin NombreExpendio de Maiz Sin Nombre is located at Tonalá 91, Roma Nte., 06700 Ciudad de México, CDMX. The restaurant opened in 2018 and specializes in traditional Mexican cuisine with a focus on corn-based dishes. The chef and owner of the restaurant is Yolcan. Some of the most popular dishes at Expendio de Maiz Sin Nombre include the tlacoyos, huitlacoche quesadillas, and the masa tasting menu.

NicosNicos is located at Cuitláhuac 3102, Clavería, 02080 Ciudad de México, CDMX. The restaurant opened in 1957 and serves traditional Mexican cuisine from the state of Tlaxcala. The chef and owner of the restaurant is Gerardo Vázquez Lugo. Some of the most popular dishes at Nicos include the chile en nogada, mole de olla, and the escamoles (ant larvae) omelet.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post The Flavors Unknown Guide to Mexico City’s Vibrant Food Scene appeared first on Flavors Unknown.

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Join us for part two of our panel discussion with five of NYC's rising culinary stars: chefs Jeremiah Stone, Trigg Brown, Rafiq Salim, pastry chef Celia Lee, and mixologist Matt Reysen. Explore their creative processes, sustainability efforts, and challenges faced in their careers. Learn how technology and socio-political climate impact the food and beverage industry. Tune in to Flavors Unknown for an insightful episode!

What you'll learn from this panel discussion* How creativity is affected by food costs when planning a menu 4:44 * Trigg’s inspiration for his popular eggplant dish 6:53 * What makes Jeremiah’s approach to food unique 9:21 * The evolution of a single dish 10:12 * How clientele can drive or hinder creativity 12:44 * Celia’s latest inspiration from a US ice cream chain in Korea 14:41 * The highly versatile Omija berry 15:50 * One flavor profile that drives Celia’s desserts 16:41 * Bringing Korean-style influences to a New York audience 18:11 * Matt’s process of elimination when it comes to cocktails 20:27 * Adapting drinks to specific menu themes 22:15 * Why competitions are great learning spaces for young bartenders 23:14 * How to steer people towards your vision 24:00 * Capturing inspiration the moment it hits 24:39 * Why beer is trending towards lighter, less complicated options 27:26 * The mystery of Chinese food 29:55 * How plant-based meats might fit into the future 32:27 * Generational influences for chefs and how that translates to the plate 33:47 * Coming to terms with food security and sustainability 35:01 * The limits of sourcing responsibly 38:01 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsDon't miss out on the chance to hear from these talented culinary leaders and tune in to listen to the first part of the panel discussion.

Part One of the panel discussion with the 5 chefs of New York.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweet“Chinese food in general is a cuisine that in my mind, it just makes no sense. I mean, I don't know the basics, but it's so unbelievably complex and the history is so nuts. Whenever I try to remake something I ate at a Chinese restaurant at home, it just sucks.” – chef Rafiq Salim

Click To Tweet“I was very picky when I was growing up. I didn't eat anything other than meat, potatoes, and fried stuff.” – chef Jeremiah Stone

Click To Tweet“It's funny, like, everybody's favorite dish was an accident.” – chef Trigg Brown

Click To Tweet“I know it sounds really weird, but I don't really care what people want.” – pastry chef Celia Lee

Click To Tweet“You have to make a drink for yourself at the end of the day. You have to like it needs to work for your palate.” – mixologist Matt Reysen

Click To TweetSocial mediaJeremiah Stone

InstagramSocial mediaTrigg Brown

InstagramSocial mediaRafiq Salim

InstagramSocial mediaChef Celia Lee

InstagramSocial mediaMatt Reysen

InstagramLinks mentioned in this episodeRestaurant Magna Kusina from chef Carlo Lamagna

Restauramt Suerte in Austin from chef Fermin Nuñez

Restaurant Este in Austin from chef Fermin Nuñez

The post Innovation and Inspiration: Conversations with 5 of NYC’s Most Exciting Chefs and Bartenders appeared first on Flavors Unknown.

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Blue Matcha is a unique and visually striking ingredient that has been gaining popularity in the food and beverage industry in the United States. This vibrant blue-colored green tea has been making appearances on menus in restaurants and bars across the country, adding a pop of color and a subtle flavor to a variety of dishes and drinks.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Blue Matcha versus Butterfly Pea FlowerBlue Matcha is a type of green tea that has been dyed blue using food coloring or natural plant pigments. It is not a traditional type of green tea and its origins are somewhat unclear. It is used in a variety of food and beverage recipes and is known for its vibrant blue color.

Butterfly pea flower, also known as Clitoria ternatea, is a plant native to Southeast Asia. The flowers of this plant are a deep blue color and are often used as a natural food coloring in a variety of dishes and drinks. In addition to its coloring properties, butterfly pea flower is also sometimes used for its supposed health benefits, such as improving cognitive function and reducing anxiety.

Both Blue Matcha and butterfly pea flower can be used as a natural food coloring in a variety of dishes and drinks. They can also be used to add a subtle flavor to recipes. However, it is important to note that Blue Matcha is a type of green tea, so it will have a slightly different flavor than butterfly pea flower.

Recipes using Blue MatchaHere are three recipes that use Blue Matcha as an ingredient:

Savory dish: Blue Matcha Soba Noodles
Cook soba noodles according to package instructions and drain.
In a small bowl, mix together 1 tsp Blue Matcha powder, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar.
Heat a little oil in a pan and add 1 diced garlic clove and 1 sliced scallion. Cook for 1 minute, then add the sauce mixture and simmer for another minute.
Add the cooked soba noodles to the pan and toss to coat with the sauce. Serve hot.

Dessert or ice cream: Blue Matcha Ice Cream
In a medium saucepan, heat 1 1/2 cups heavy cream, 1 1/2 cups whole milk, and 1/2 cup sugar over medium heat until hot, but not boiling.
In a small bowl, whisk together 1/4 cup heavy cream and 2 tsp Blue Matcha powder. Add the mixture to the saucepan and stir until well combined.
Remove the saucepan from the heat and let it cool for a few minutes, then pour the mixture into a blender and blend until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the ice cream to a container and freeze until firm.

Craft cocktail: Blue Matcha Mojito
In a small bowl, mix together 1 tsp Blue Matcha powder and 1 tsp sugar.
In a cocktail shaker, combine 1 oz white rum, 1/2 oz Blue Matcha sugar syrup, 1 oz fresh lime juice, and a handful of mint leaves.
Add ice and shake well. Strain the mixture into a glass filled with ice and top it with a splash of club soda. Garnish with a sprig of mint. (recipe created by A.I.)

Cocktail recipe with Blue MatchaBlue Matcha Ginger Collins:

In a small bowl, mix together 1 tsp Blue Matcha powder and 1 tsp sugar.
In a cocktail shaker, combine 1 1/2 oz gin, 1 oz Blue Matcha sugar syrup, 1 oz fresh lemon juice, 1/2 oz simple syrup, and a few slices of fresh ginger.
Add ice and shake well. Strain the mixture into a glass filled with ice.
Top with a splash of club soda and garnish with a slice of lemon and a sprig of mint.
This refreshing cocktail combines the unique flavor of Blue Matcha with the spicy kick of ginger and the bright citrusy flavor of lemon. The addition of club soda gives it a light and effervescent finish. Enjoy! (recipe created by A.I.)

10 examples of ingredients that pair well with Blue MatchaHere are ten examples of ingredients or flavors that can be paired with Blue Matcha:

Citrus: Orange, lemon, and lime are all complementary flavors to Blue Matcha and can be used to add a bright and refreshing note to drinks and desserts.

Berries: Blueberries, raspberries, and blackberries all pair well with Blue Matcha and can be used to add a fruity flavor to smoothies and ice cream.

Chocolate: Blue Matcha and chocolate make a delicious combination, particularly in baked goods such as cookies and brownies.

Ginger: Ginger adds a spicy kick to Blue Matcha and can be used to add depth of flavor to drinks and desserts.

Mint: Mint pairs well with Blue Matcha and can be used to add a refreshing and aromatic note to drinks and desserts.

Coconut: Coconut pairs well with Blue Matcha and can be used to add a tropical flavor to smoothies and ice cream.

Nuts: Nuts such as almonds, pistachios, and cashews pair well with Blue Matcha and can be used to add texture and flavor to baked goods and desserts.

Honey: Honey pairs well with Blue Matcha and can be used to sweeten drinks and desserts.

Vanilla: Vanilla pairs well with Blue Matcha and can be used to add a rich, creamy flavor to drinks and desserts.

Sesame: Sesame pairs well with Blue Matcha and can be used to add a nutty flavor to drinks and desserts.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Blue Matcha: The Unique and Colorful Ingredient Taking the Food and Drink Industry by Storm appeared first on Flavors Unknown.

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In today’s episode, you’ll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and Owner of Rolo's. Celia Lee is the Pastry Chef at Naro. And Matt Reysen is the Bar Director at Al Coro. This episode is sponsored by Symrise NA.

You’ll hear about some of the most innovating and exciting things happening in this industry across the city. Plus, they share the stories of their paths to success, their creative processes, and how their cultural background influences their work.

What you'll learn from this panel discussion* The smells from an Indonesian Arab Dutch kitchen 4:58 * The science of bread making 5:56 * How immigration can change how we cook 6:28 * The big name brand where chef Trigg Brown started his career in food 8:57 * How chef Rafiq Salim got into cooking 10:58 * Why pastry chef Celia Lee prefers baking over cooking 12:21 * When your parents don’t really understand what you do 15:56 * What it’s like having bar owners as parents 16:52 * How playing youth sports can help prepare you for working in hospitality 18:14 * How chef Jeremiah Stone transitioned from DJ to bartender to BOH 21:24 * Why chef Trigg Brown kept washing dishes at his first restaurant job 24:19 * Escaping bad influences as a young restaurant employee 25:32 * How the cocktail revolution has changed how bartenders mix drinks 27:30 * What’s influencing Matt Reysen’s bar menu post-pandemic 29:10 * How the American palate is changing 30:15 * Thoughts on the changes in fine dining 31:43 * Making sure your concept fits its location 36:23 * Why descriptors identifying food style are no longer necessary 37:20 * Understanding personality driven food 38:12 * Describing the hospitality vibe between restaurants in NYC 39:45 * The collaborative nature in New York 42:05 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with chefs from New York CItyDon't miss out on the chance to hear from NYC talented chefs and gain insight into the world of culinary techniques.

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez

Interview with pastry chef Erin Kanagy-Loux

Conversation with chef Dan Kluger

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetWhen we opened, we didn't have the money to make the space or anything about it look more fine dining than it actually was. We were in the Lower East Side where it didn't make sense for us to do something that didn't fit the neighborhood. – Jeremiah Stone

Click To TweetEverybody in the restaurant was like ‘don't go to culinary school, you don't want this job. You don't want to be like me’, and I was like ‘I do. I love this!’. I thought of it as a party job, I was having fun. – Trigg Brown

Click To TweetIf you make a sauce and you don't like that flavor, you can fix it by adding more spices. But for pastry, it's different. If you forget one ingredient, especially like salt or sugar in bread, you cannot fix it. You literally have to start from the bottom. – Celia Lee

Click To TweetSocial mediaJeremiah Stone

InstagramSocial mediaTrigg Brown

InstagramSocial mediaRafiq Salim

InstagramSocial mediaCelia Lee

InstagramSocial mediaMatt Reysen

InstagramLinks mentioned in this episodeContra restaurant

Wildair restaurant

Win Son restaurant

Win Son Bakery

Rolo's restaurant

Naro restaurant

Al Coro Bar

The post Innovative Insights: NYC Chefs Talk Culture and Creativity appeared first on Flavors Unknown.

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Hoja santa, also known as “root beer leaf,” is a large, fragrant leaf native to Mexico and parts of Central and South America. It has a unique, anise-like flavor and is often used in Mexican cuisine to wrap tamales, seafood, or other dishes. In recent years, hoja santa has gained popularity in the United States as a flavorful and aromatic ingredient in craft cocktails and dishes at upscale restaurants and bars.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Hoja Santa in cookingBut what exactly is hoja santa and how can it be used in the kitchen? Well, hoja santa has a bold and aromatic flavor that is both sweet and slightly spicy. It is often described as having hints of licorice, mint, and pepper. The flavor of hoja santa can vary depending on how it is used in a dish, but it is generally quite strong and can overpower more delicate flavors. It is often used in small amounts to add depth and complexity to a dish without dominating the overall flavor profile. Some people also describe hoja santa as having a slightly bitter or medicinal taste, which can be balanced out by pairing it with sweet or spicy ingredients.

One of the most traditional uses of hoja santa in Mexican cuisine is to wrap tamales or other dishes before cooking. The hoja santa acts as a natural, edible wrapper, adding flavor and moisture to the dish as it cooks. It can also be used to make salsas and sauces, such as a hoja santa pesto or a hoja santa-infused tomato sauce.

In addition to its use in savory dishes, hoja santa can also be used in sweet recipes. It can add a hint of anise-like flavor to desserts like ice cream, flan, or tres leches cake. Hoja santa chocolate truffles are another delicious option for those with a sweet tooth.

But hoja santa isn't just limited to the kitchen. It has also gained popularity in the cocktail scene, where it can be used to add a unique and complex flavor to craft cocktails. The hoja santa margarita is a classic example, but the leaf can also be used in mojitos, martinis, and other cocktails for a twist on the traditional.

If you're interested in using hoja santa in your own cooking, it can usually be found at specialty Mexican or Latin American markets. It is typically sold fresh, although it can also be found frozen or dried. When shopping for hoja santa, look for leaves that are bright green and fragrant. Fresh hoja santa should be stored in the refrigerator and used within a few days, while frozen or dried hoja santa will have a longer shelf life.

Three unusual recipes with Hoja Santa1. Hoja santa and goat cheese quesadillas * Heat a pan over medium heat and place a tortilla in the pan * Spread a layer of crumbled goat cheese on half of the tortilla * Place a few hoja santa leaves on top of the cheese * Fold the tortilla in half and press gently to seal * Cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side * Repeat with remaining ingredients and serve hot 2. Dessert or ice cream: Hoja santa ice cream * Combine 1 cup of heavy cream, 1 cup of whole milk, and 1/2 cup of sugar in a saucepan and heat over medium heat, stirring until the sugar is dissolved * Remove from heat and add 6 hoja santa leaves, torn into small pieces * Cover and refrigerate until chilled, about 2 hours * Strain the mixture through a fine-mesh sieve, discarding the hoja santa leaves * Process the mixture in an ice cream maker according to the manufacturer's instructions * Transfer to a container and freeze until firm, about 2 hours 3. Cocktail: Hoja santa margarita * Combine 1/2 cup of tequila, 1/4 cup of fresh lime juice, 1/4 cup of triple sec, and 1/4 cup of simple syrup in a blender * Add 4 hoja santa leaves and blend until smooth * Pour the mixture into a glass filled with ice and garnish with a hoja santa leaf Mojito recipe with Hoja Santa* Combine 1/2 cup of white rum, 1/4 cup of fresh lime juice, 1/4 cup of simple syrup, and 4 hoja santa leaves in a cocktail shaker * Add a handful of fresh mint leaves and a splash of club soda * Shake well and strain into a glass filled with ice * Garnish with a hoja santa leaf and a sprig of mint 10 examples of dishes with Hoja SantaHere are 10 examples of dishes that can us Hoja Santta:

1. Fish and seafood: Hoja santa is often used to wrap fish or seafood before cooking, as it helps to add flavor and moisture to the dish.
2. Pork: Hoja santa pairs well with pork, particularly when used to marinate or season the meat before cooking.
3. Chicken: Hoja santa can be used to add flavor to chicken dishes, either as a marinade or by wrapping the meat before cooking.
4. Tamales: Hoja santa is a traditional ingredient in tamales, where it is used to wrap the filling before steaming.
5. Soups and stews: Hoja santa can be added to soups and stews to add flavor and aroma.
6. Salsas and sauces: Hoja santa can be used to make a variety of salsas and sauces, such as a hoja santa pesto or a hoja santa-infused tomato sauce.
7. Cocktails: Hoja santa can be used to add a unique and complex flavor to craft cocktails.
8. Desserts: Hoja santa can be used in sweet dishes, such as ice cream or puddings, to add a hint of anise-like flavor.
9. Grilled vegetables: Hoja santa can be used to season grilled vegetables, such as zucchini or bell peppers, for added flavor.
10. Rice and grains: Hoja santa can be used to season rice and other grains, such as quinoa or couscous, for added flavor and aroma. Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Hoja Santa’s Rising Popularity from Cocktail to Culinary Dishes appeared first on Flavors Unknown.

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In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami's Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors.

Growing up in Peru, Chef Nando was exposed to a rich tapestry of flavors and aromas that influenced his approach to cooking. He shares with us the dishes that remind him of his childhood and the most influential person in his career. He also explains how he defines Peruvian cuisine and the top three must-try Peruvian and Nikkei dishes. At Itamae, Chef Nando works alongside his sister and father, and we got an insight into how they work together and their individual areas of focus.

What you'll learn from chef Nando Chang at Itamae* The smells that remind chef Nand Chang of his childhood 4:21 * The flavors of Peru 5:21 * Chef Nando Chang's young love for spicy food 6:13 * The rich cultural diversity of Peruvian food 7:52 * How African culture shaped Peruvian cuisine 8:53 * One of his favorite Peruvian dishes 12:18 * Chef Nando Chang's favorite type of ceviche and how it’s made 13:29 * The shellfish he loves the most, only found in northern Peru 15:07 * His recipe for Leche de tigre 15:59 * How he describes the food at Itamae 18:39 * The unusual ingredients he adds for acidity to scallop nigiri 20:53 * Why Itamae doesn't serve meat 21:38 * How Miami food fits into his dishes 22:49 * Traveling with the “contraband queen” 25:56 * How Itamae has become a family affair 26:57 * The best chef in the family 27:38 * How his father experienced restaurant culture as an immigrant 30:37 * The one emotion that drives his creative process 33:27 * How the blend of cultures is sometimes received by guests at Itamae 35:03 * The next evolution of his food 36:32 * Why he’s glad he choose food of a career in music 37:38 * His rules for making ceviche 40:58 * Where to eat in Miami 45:14 * His guilty pleasure food 45:44 * The cookbooks he finds inspiration 46:11 * Kitchen pet peeves 46:45 * His must-have condiments 47:07 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefs in MiamiDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.

Conversation with pastry chef Antonio Bachour

Interview with chef Brad Kilgore

Conversation with chef Jose Mendin

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetBecause I left Peru so early, every time I go back, it's like rediscovering some part of my heritage.

Click To TweetThis is the way I grew up eating. And this is the way I want you to eat it. I do not care that you think this isn't how you ate it when you were in Tokyo five years ago. I'm not trying to make food from Tokyo.


Click To TweetI think that Itamae is very different in the sense that we are a pescatarian restaurant, which most Nikkei restaurants here in the US have not done. Everybody wants to have some sort of meat dish. And it's great, but I don't care much for yakitori in a Nikkei restaurant.


Click To TweetI think if a sushi chef left Japan and landed in Peru and had to relearn himself again through Peruvian ingredients, that is kind of how I think of Itamae.

Click To TweetSocial mediaChef Nando Chang

InstagramSocial mediaItamae

InstagramFacebookLinks mentioned in this episodeItamae Miami

The post Itamae: A Family Affair of Peruvian and Japanese Flavors appeared first on Flavors Unknown.

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Banana ketchup is a condiment that is popular in the Philippines and other parts of Southeast Asia. It is made from mashed bananas, vinegar, sugar, and spices, and has a sweet and tangy flavor similar to tomato ketchup. While it may not be as well-known in the United States as tomato ketchup, it is becoming increasingly popular in American restaurants as a unique and flavorful condiment.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!How Banana Ketchup is used in the U.S.One example of a non-Filipino and Southeast Asian restaurant that uses banana ketchup in the United States is Pok Pok, a Thai restaurant chain with locations in Portland, Oregon and New York City. At Pok Pok, banana ketchup is used as a condiment for their famous Ike's Vietnamese Fish Sauce Wings. The wings are coated in a mixture of banana ketchup, fish sauce, and sugar before being deep-fried and served with a side of the ketchup for dipping.

Another example is The Halal Guys, a popular chain of halal food carts and restaurants in the United States. The Halal Guys serve a variety of Middle Eastern and Mediterranean-inspired dishes, including gyros and falafel, which are served with a side of banana ketchup as a condiment.

In addition to these chain restaurants, many smaller, independent restaurants and food trucks in the United States are also starting to incorporate banana ketchup into their menus. For example, the food truck “The Hangry Buffalo” in Portland, Oregon serves buffalo chicken sandwiches topped with a spicy banana ketchup slaw.

In conclusion, while banana ketchup may not yet be as widely used in the United States as tomato ketchup, it is gaining popularity as a unique and flavorful condiment in American restaurants. From Thai wings to Middle Eastern falafel, banana ketchup is finding its way onto menus across the country.

Banana Ketchup recipeHere is a recipe for making Banana Ketchup at home (recipe created by A.I.)

To make banana ketchup, you will need the following ingredients:

4 cups mashed bananas (about 6-8 medium bananas)
1 cup white vinegar
1 cup sugar
1 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground allspice
Instructions:

In a large saucepan, combine the mashed bananas, vinegar, sugar, salt, paprika, onion powder, garlic powder, and allspice.
Bring the mixture to a boil over medium heat, stirring frequently.
Reduce the heat to low and simmer for 20-30 minutes, or until the mixture has thickened to a ketchup-like consistency.
Remove the saucepan from the heat and let the ketchup cool completely.
Transfer the ketchup to a jar or container with a tight-fitting lid and store in the refrigerator for up to 2 weeks.
Here are three unexpected recipes that use banana ketchup as an ingredient:

Savory dish: Banana ketchup glazed pork chops – In a small bowl, mix together 1/2 cup of banana ketchup, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp of sriracha. Brush the mixture over pork chops and grill or bake until cooked through.

Dessert or ice cream: Banana ketchup ice cream – In a blender or food processor, combine 1 cup of heavy cream, 1 cup of whole milk, 1/2 cup of sugar, 1/2 cup of banana ketchup, and 1 tsp of vanilla extract. Blend until smooth, then freeze in an ice cream maker according to the manufacturer's instructions.

Cocktail: Banana ketchup margarita – In a blender, combine 1/2 cup of tequila, 1/4 cup of banana ketchup, 1/4 cup of lime juice, and 1/4 cup of simple syrup. Blend until smooth, then pour over ice and garnish with a lime wedge.

Rum Runner coocktail recipe featuring Sambal sauceIngredients:

1 oz rum
1 oz banana ketchup
1 oz lime juice
1 oz simple syrup
1 cup ice
Instructions:

In a blender, combine the rum, banana ketchup, lime juice, simple syrup, and ice.
Blend the mixture until smooth and well combined.
Pour the cocktail into a glass and serve immediately.
Optional garnishes:

Lime wedge
Banana slice
This rum and banana ketchup cocktail has a sweet and tangy flavor, with a hint of tropical sweetness from the rum. The combination of lime juice and simple syrup helps to balance out the sweetness of the banana ketchup and add a bit of tartness to the drink.

To make this cocktail even more tropical, you could try adding a splash of coconut milk or pineapple juice to the blender along with the other ingredients. Or, for an extra spicy kick, you could add a pinch of cayenne pepper or a dash of hot sauce to the mixture.

I hope you enjoy this craft cocktail recipe!
(recipe created by A.I.)

10 examples of dishes that can be paired with Banana KetchupHere are 10 examples of dishes that can be paired with banana ketchup:

1. Fried chicken
2. Pork chops
3. Grilled fish
4. French fries
5. Burgers
6. Sandwiches
7. Eggs
8. Tofu
9. Grilled vegetables
10. Rice dishes such as arroz caldo (Filipino rice porridge) or biryani (Indian rice dish).

Whether you're a professional chef or a home cook looking to add some extra heat and flavor to your dishes, banana ketchup is definitely worth giving a try.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post The Sweet and Tangy World of Banana Ketchup appeared first on Flavors Unknown.

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Join us on the latest episode of ‘Flavors Unknown' as we embark on a culinary journey with Miami's own Chef Jose Mendin. Originally from Puerto Rico, Chef Mendin shares the base of Puerto Rican cuisine and how it influences his cooking. Hear about his adventurous career journey and the biggest influences that shaped his cooking style. From blending cultures in his dishes to his inspiration for Pubbelly Sushi's most popular roll, Chef Mendin takes us on a tour of his diverse and exciting cooking style. Discover the concepts behind his popular restaurants and his thoughts on the evolution of Miami's food scene. Get a glimpse into his leadership style and best advice for aspiring entrepreneurs. Take a food tour with the chef as he shares his guilty pleasure foods and the cookbooks that inspired him the most.

What you'll learn from chef Jose Mendin* The base of Puerto Rican cuisine 3:18 * His ultimate goal for the food he cooks 4:22 * How food became his life’s work 5:49 * His biggest career influences 7:33 * Culinary school versus kitchen experience 9:09 * An example of bringing two cultures together in one dish 11:12 * What he learned cooking in Spain 13:40 * How Mendin describes his diverse cooking style 15:22 * Getting creative with dumplings 16:19 * The inspiration for Pubbelly’s most popular roll 17:53 * A dish that he makes to impress his mom 19:08 * The concepts of the restaurants he’s involved with 21:16 * What’s in the works for the future 23:42 * The evolution of the Miami food scene 26:39 * Next generation chefs to watch in Miami 27:29 * Influences he’s noticing pop up around Miami 28:15 * How the city welcomes everyone into the restaurant scene 29:34 * Mendin’s leadership style 32:25 * His best advice for aspiring entrepreneurs 34:19 * A food tour through Miami 35:39 * His guilty pleasure foods 36:54 * The 3 cookbooks that inspired him the most 37:24 * His kitchen pet peeves 38:50 * The essential condiments in his restaurants 39:25 * How he makes their signature chili crunch 39:41 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes in MiamiDon't miss out on the chance to hear from these talented chefs from Miami.

Conversation with Pastry Chef Antonio Bachour

Conversation with chef Brad Kilgore

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetEvery time I do something, it has to be bold. It has to be memorable. I don't like cooking just to do it. I want everybody to remember what they ate.

Click To TweetWhen you enjoy doing something, then you make it your life’s work and try to be the best at it. You're going to live a very happy life if you wake up every day doing something you love.

Click To TweetWhen you're going to find a job in the kitchen, nobody asks you for a diploma. They only care about what you can do.

Click To TweetSocial mediaChef Jose Mendin

InstagramFacebookSocial mediaChef Pubbelly Sushi

InstagramFacebookSocial mediaChef Patio Isola

InstagramFacebookLinks mentioned in this episodeChef Jose Mendin

Pubbelly Sushi

Casa Isola

The post Jose Mendin’s Secret to Blending Cultures and Flavors in Cooking appeared first on Flavors Unknown.

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Aji amarillo is a type of chili pepper that is native to Peru and is commonly used in Peruvian cuisine. It has a bright orange color and a slightly fruity, spicy flavor that adds depth and heat to dishes. Aji amarillo is a staple in many Peruvian restaurants and is often used to create flavorful sauces, marinades, and condiments.

Peruvian cuisine has gained popularity in recent years, and many restaurants in the United States now feature dishes that incorporate aji amarillo. Some popular Peruvian dishes that feature aji amarillo include ceviche, lomo saltado, and aji de gallina. These dishes often include aji amarillo peppers, either fresh or in the form of a sauce, to add flavor and heat.

In addition to traditional Peruvian restaurants, aji amarillo is also finding its way into non-Peruvian restaurants in the United States. Some chefs are experimenting with using aji amarillo in new and creative ways, incorporating it into dishes that may not traditionally feature the pepper. For example, aji amarillo may be used to add flavor and heat to grilled meats, sauces for pasta or pizza, or even in desserts such as ice cream or sorbet.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!The taste of the Aji AmarilloAji Amarillo has a distinct, fruity and slightly sweet flavor, with a moderate to high level of heat. The heat level can vary depending on the specific pepper and where it is grown. The heat typically builds up slowly in the mouth, and the flavor can linger for a while after eating. Some people describe the flavor as having notes of apricot, peach, or tropical fruit. Aji amarillo is often used to add a unique and complex flavor to dishes, rather than just heat. It's versatile and can be used in many ways in your cooking.

Three unexpected recipes that use aji amarillo:Savory dish: Aji Amarillo Mashed Potatoes – To make this dish, you will need to roast a few aji amarillo peppers and blend them with mashed potatoes, butter, and milk. This will add a spicy, flavorful twist to your traditional mashed potatoes.

Dessert or ice cream: Aji Amarillo Sorbet – To make this sorbet, you will need to blend aji amarillo peppers with sugar, water, and lime juice. The result will be a spicy, refreshing sorbet that is perfect for a hot summer day.

Cocktail: Aji Amarillo Margarita – To make this cocktail, you will need to blend aji amarillo peppers with tequila, lime juice, and orange liqueur. This will create a spicy, flavorful margarita that is sure to impress your friends.

Three examples of menu dishes using aji amarillo outside of Peruvian restaurantsSpicy Aji Amarillo Chicken Wings – These chicken wings are coated in a spicy aji amarillo sauce, which adds a bold, flavorful kick to the wings. They can be served as an appetizer or as a main course, and are sure to be a hit with spicy food fans.

Aji Amarillo Shrimp Pasta – This pasta dish features shrimp tossed in a creamy aji amarillo sauce, which adds a spicy, fruity flavor to the dish. It can be served with your choice of pasta and garnished with fresh herbs and Parmesan cheese.

Grilled Aji Amarillo Steak – This steak is marinated in a spicy aji amarillo sauce before being grilled to perfection. The aji amarillo adds a bold, flavorful kick to the steak, making it a unique and delicious main course.

10 examples of dishes with Aji AmarilloChicken: Aji amarillo can be used to create spicy, flavorful marinades or sauces for grilled or roasted chicken.

Fish: Aji amarillo can add flavor and heat to ceviche or other seafood dishes.

Beef: Aji amarillo can be used to create spicy marinades or sauces for grilled or roasted beef.

Pork: Aji amarillo can be used to add flavor and heat to pork dishes, such as pork chops or pulled pork.

Vegetables: Aji amarillo can be used to add flavor and heat to roasted or grilled vegetables, such as peppers, onions, or zucchini.

Rice: Aji amarillo can be used to create flavorful, spicy rice dishes, such as arroz con pollo or jasmine rice with aji amarillo sauce.

Beans: Aji amarillo can be used to add flavor and heat to bean dishes, such as black beans or kidney beans.

Soups: Aji amarillo can be used to add flavor and heat to soups, such as chicken soup or black bean soup.

Dips: Aji amarillo can be used to create spicy dips, such as guacamole or hummus.

Sauces: Aji amarillo can be used to create flavorful, spicy sauces for pasta, pizza, or sandwiches.

I hope these examples give you some ideas for pairing aji amarillo with other ingredients. Enjoy!

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Tasting The Future: Unleashing the Flavor Potential of Aji Amarillo appeared first on Flavors Unknown.

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Today, we have a special episode of the flavors unknown podcast as we delve into the topic of leadership sttyles in the hospitality industry.
Our guests for this episode are a panel of experts in the field, including renowned chef and restaurant owner of a.o.c. and Caldo Verde in Los Angeles, Suzanne Goin, chef and owner of the two Michelin star Gabriel Kreuther Restaurant in New York, Gabriel Kreuther, and former Executive Chef of the Fairmont Hotel n Austin, André Natera and now author and podcast host of the Chef’s PSA podcast.

This episode is a follow-up panel based on the chapter “The Kitchen as Metaphor for Life” in our host's new book, Conversations Behind the Kitchen Door.

In this episode about Leadership Styles, our guests share their insights on the most important skills for a leader to have in the industry, their leadership style, and the challenges and trends they see in hiring today.

What you'll learn from this panel discussion* How Suzanne describes her leadership style 3:29 * Why André takes a personal approach to leadership 4:20 * Why the success of the individual depends on the whole team 8:03 * Making sure the culture you’re creating sticks 9:06 * The importance of the handshake (10:36) * Why Suzanne believes in tough love when it comes to the leaders in her kitchens 12:47 * Honesty is always the best policy in the kitchen 14:58 * How leadership styles evolve 15:36 * Fine-tuning your leadership style through maturity 16:28 * The hiring practices of esteemed chefs 18:41 * Why you shouldn’t mix goldfish with sharks 21:21 * Why Suzanne prefers to hire from within 22:52 * Hiring challenges today’s chefs are facing 25:26 * What culinary school promises but can’t deliver 29:17 * The one thing all managers in Gabriel’s kitchen have in common 31:47 * How restaurants are fighting for the same staff 32:30 * Qualities that make a good mentor 37:45 * Andre’s advice to cooks who are looking for a mentor 40:20 * Why mentoring needs to be a two-way street 41:39 * Their favorite question to ask in job interviews 43:09 * Industry advise that has helped them in their careers 45:13 * Books on leadership every chef should read 48:21 * The worst call-out excuses they’ve ever heard 49:29 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.

Conversation with chef Suzanne Goin

Interview with chef Gabriel Kreuther

Conversation with chef Andre Natera

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweet[After Covid] a lot of chefs made decisions along the way to put people in positions that maybe weren't ready for. If I have a crown and I put it on you, it doesn't mean you know how to run a kingdom yet. –André Natera

Click To TweetI feel like people really want to be heard. And they want to feel like they're important. It's key to take the time to invest in each staff member so that they feel that because that is what gets them to stay and work hard for you. –Suzanne Goin

Click To TweetI believe that if you want to achieve something in our industry, the work environment and the camaraderie that is going on within the kitchen are what’s making the achievements possible. ‘One team one dream’. It's everybody pushing in the same direction that makes the difference. -Gabriel Kreuther

Click To TweetSocial mediaChef Suzanne Goin

InstagramSocial mediaRestaurant Gabriel Kreuther

InstagramSocial mediaChef's PSA

InstagramLinks mentioned in this episodeRestaurant a.o.c. in LA

Restaurant Caldo Verde in LA

Restaurant Gabriel Kreuther in New York

Chef's PSA: Culinary Leadership Fundamentals (book from Andre Natera)

The post Leadership Styles in the High-Pressure World of Restaurants appeared first on Flavors Unknown.

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Date syrup is a sweetener made from the juice of dates. It is a thick, dark liquid with a rich, caramel-like flavor. It is used in cooking as a natural sweetener in a variety of dishes, including desserts, baked goods, and savory dishes. It is also used as a topping or drizzle for pancakes, waffles, and oatmeal. In Middle Eastern cuisine it is commonly used in traditional dishes such as baklava, falafel, and is also drizzled over labneh. In restaurants, it may be used as a natural sweetener in salad dressings, marinades, and sauces, and as a garnish for desserts. It can also be used as a natural sweetener in hot and cold beverages like coffee and tea.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Why is Date Syrup becoming popular in the U.S.Date syrup is becoming a popular alternative sweetener in the United States for its natural and healthy properties. It's high in antioxidants, minerals, and vitamins, and has a low glycemic index, making it perfect for those watching their blood sugar levels. Its versatility in cooking and baking, as well as its use in coffee and tea, make it a go-to sweetener. The growing popularity of Middle Eastern cuisine is also introducing more people to the unique taste and versatility of date syrup. With more companies producing and selling date syrup in the US, it's now more easily accessible to purchase and use.

How to make Date Syrup?Here is a simple recipe to make at home (recipe created by A.I.)

Ingredients:

• 1 pound of Medjool dates, pitted
• 3 cups of water
• 1 tsp of lemon juice (optional)

Instructions:

1. Soak the dates in 3 cups of water for a minimum of 2 hours or overnight.
2. Drain the water and reserve it.
3. Add the soaked dates to a blender and blend until smooth.
4. Pour the blended mixture into a saucepan and add 2 cups of the reserved water.
5. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
6. Add lemon juice, if using, and stir.
7. Remove from heat and let it cool for a few minutes.
8. Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.
9. The date syrup is now ready to use. Store it in an airtight container in the refrigerator for up to 3 months.

Note: the ratio of dates to water can be adjusted depending on the desired consistency, usually 1:2 or 1:3. Also, the syrup can be flavored with vanilla, cinnamon, or other spices to taste.

BBQ Sauce recipe featuring Date SyrupIngredients:

• 1 cup ketchup
• 1/2 cup date syrup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 cloves of garlic, minced
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a medium saucepan, add the ketchup, date syrup, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper (if using).
2. Stir the ingredients together and bring the mixture to a boil over medium heat.
3. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.
4. Taste and adjust the seasoning as needed.
5. Remove the sauce from heat and let it cool for a few minutes.
6. The BBQ sauce is now ready to use. Store it in an airtight container in the refrigerator for up to 2 weeks.

This BBQ sauce can be used as a marinade for meats, fish, and vegetables, or as a dip for chicken wings, ribs, and other BBQ favorites. It's sweet, tangy and savory flavor goes well with most meats and vegetables.

(recipe created by A.I.)

Old Fashioned Cocktail recipe with Date SyrupYou will need the following ingredients:

Ingredients:

• 2 oz Bourbon or Rye whiskey
• 1 tsp date syrup
• 2 dashes Angostura bitters
• Orange peel for garnish

Instructions:

1. In a rocks glass, add the date syrup and bitters.
2. Stir the ingredients together until the date syrup is dissolved.
3. Add a large ice cube to the glass.
4. Pour the whiskey over the ice.
5. Stir the cocktail gently for a few seconds.
6. Express the orange peel over the glass by holding it over the glass and giving it a gentle twist, rub the rim of the glass with it and drop it into the glass.
7. The Old Fashioned cocktail is now ready to drink.

This Old Fashioned cocktail is a variation of the classic cocktail, with date syrup adding a rich and sweet flavor to the drink. You can adjust the amount of syrup to taste. Also, you can use different types of bitters depending on the preference.

(recipe created by A.I.)

10 examples of surprising dishes using Date SyrupHere are 10 examples of dishes that can feature date syrup:

1. In a glazed salmon: A savory dish where the fish is marinated in a mixture of date syrup, soy sauce, garlic, ginger and sesame oil, then grilled or baked.
2. With Rosemary Roasted Root Vegetables: A savory and flavorful side dish where root vegetables like carrots, parsnips, and sweet potatoes are tossed in a mixture of olive oil, chopped rosemary, salt, pepper and date syrup before roasting in the oven.
3. For Harissa Chicken: A spicy dish where chicken is marinated in a mixture of date syrup, harissa paste, lemon juice and cumin before roasting or grilling.
4. A twist on a Cheddar Grilled Cheese Sandwich: A savory and sweet sandwich, where date syrup is spread on bread and paired with cheddar cheese before grilling
5. For a new Yogurt Parfait style: A healthy and delicious layered dessert, where date syrup is drizzled over yogurt, granola and fresh fruits.
6. With Cardamom Chai latte: A warm and flavorful drink, where date syrup is used to sweeten a traditional chai tea blend.
7. In a Pecan Sticky Buns: A sweet and sticky breakfast treat, where date syrup is used in the dough and as a glaze for pecan sticky buns.
8. In a Ginger Beer Cocktail: A refreshing and unique cocktail, where date syrup is used to sweeten ginger beer and paired with a choice of spirit like rum or vodka.
9. A twist on a Roasted Eggplant Dip: A flavorful and healthy dip, where roasted eggplant is blended with tahini, lemon juice, and date syrup.
10. Chocolate Stuffed French Toast: A decadent breakfast dish, where slices of bread are stuffed with Nutella and date syrup before being dipped in egg mixture and cooked.

Whether you're a professional chef or a home cook looking to add a different twist to your dishes, desserts, and drinks, date syrup is definitely worth giving a try.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Tasting the Future: A Natural Sweetener Date Syrup appeared first on Flavors Unknown.

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In today’s episode, I talk to Chef Brad Kilgore, the Miami-based chef who has been named “Best New Chef in America” by Food and Wine Magazine. His Florida-American cooking style blends multi-cultural elements that have helped put his food on the map in Miami and beyond.

You’ll hear about Kilgore's childhood memories and how they influence his cooking. You'll also hear about the culinary journey that has inspired his innovative style of cooking. He shares the details of his new restaurant MaryGold’s Brasserie, his approach to cocktail pairing, and the vibrant food scene in Miami.

What you'll learn from Chef Brad Kilgore The smells that remind him of his childhood 3:33 * The story of his first recipe 4:09 * How he got started in the restaurant business 5:12 * Harnessing his creative gifts through food 6:42 * His culinary influences throughout life 7:08 * How his wife helped him on his journey 9:02 * What he learned during his time in Italy 9:39 * The culinary concepts at Marigold 11:27 * What classic European food is missing 14:01 * His favorite style of cooking 17:23 * How travel experiences inspire his food 18:47 * His most current culinary influence 21:16 * How he explains the sensation of umami 22:07 * Using pastry techniques to create savory dishes 23:17 * How the Wynwood Food Program began 26:27 * What you can find at Mary Gold’s Brasserie* 27:30 * The multi-cultural influences he incorporates 29:49 * Creative duality in the form of a dirty martini 32:57 * The growing Miami food scene 34:11 * What it’s like to be a chef 38:40 * Advice to aspiring chefs 39:53 * Top restaurants in Miami 41:39 * His guilty pleasure food 43:31 * Most inspiring cookbooks 44:08 * Kitchen pet peeves 44:38 * Must-have condiments 45:32 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes taking place in MiamiDon't miss out on the chance to hear from other talented chefs and gain insight into the cuulinary world in Miami. Check out the link below for my conversation with Pastry Chef Antonio Bachour.

Conversation with chef Antonio Bachour

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetIt's a harsh world out there. And there are some people that want you to succeed, and I want my team to succeed. But there are also other people that want you to get in line and follow their path. And I didn't realize that at a young age, I thought everyone was out to help each other. Maybe I was a little naive.


Click To TweetI want to give you something you might recognize, maybe have an element of nostalgia or recognizability. But on the palate and presentation, it's new.

Click To TweetYou do need to manifest because if you want to be a restaurateur or the owner of your restaurant, it's not going to happen during dinner service on the hotline. You’ve got to get out of your bubble or your circle and knock on doors and let people know that's what your goals are.


Click To TweetI think chefs are somewhat responsible for supporting their local communities and sourcing locally when it's good and when it's quality and when it's in season.

Click To TweetSocial mediaChef Brad Kilgore

InstagramFacebookSocial mediaMaryGold's Brasserie

InstagramFacebookLinks mentioned in this episodeMaryGold's Brasserie

The post Exploring the Multi-Cultural Influences of Chef Brad Kilgore’s Food appeared first on Flavors Unknown.

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Sambal is a spicy condiment or sauce that has gained popularity in the United States in recent years, thanks to its versatility and bold flavor. Originally from Southeast Asia, sambal sauce is made with chili peppers, shallots, garlic, and salt, and may also include other ingredients such as vinegar, sugar, and shrimp paste. It is commonly used in Indonesian, Malaysian, and Singaporean cuisine, but has also found its way into the menus of many non-Asian restaurants and bars in the United States. It is a great addition to many different types of dishes, including grilled meats, fried rice and noodles, steamed or stir-fried vegetables, sandwiches, burgers, soups, stews, grilled cheese sandwiches, roasted or baked potatoes, tofu, tempeh, and avocado toast.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!The taste of the Sambal sauceIn terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in.

Sambal recipeHere is a recipe for making sambal at home (recipe created by A.I.)

Ingredients:

• 1 cup chili peppers, seeds removed (you can use bird's eye chili peppers, jalapeno peppers, serrano peppers, or a combination)
• 1/2 cup shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 1 teaspoon salt
• 2 tablespoons vinegar (you can use white vinegar, rice vinegar, or apple cider vinegar)
• 2 tablespoons sugar (you can use white sugar, brown sugar, or palm sugar)
• 2 tablespoons shrimp paste (optional)

Instructions:

1. In a blender or food processor, combine the chili peppers, shallots, garlic, and salt. Pulse until the mixture is finely chopped.
2. Transfer the mixture to a small saucepan and add the vinegar, sugar, and shrimp paste (if using). Bring the mixture to a boil over medium heat, stirring frequently.
3. Reduce the heat to low and simmer for 5-10 minutes, or until the mixture has thickened slightly.
4. Remove the saucepan from the heat and let the sambal cool to room temperature. Transfer the sambal to a clean jar or container and store in the refrigerator until ready to use.

This recipe makes about 1 cup of sambal, and it will keep in the refrigerator for up to 2 weeks. You can adjust the heat level by using different types of chili peppers or adjusting the amount of chili peppers used. You can also adjust the flavor by using different types of vinegar or sugar. Enjoy!

Nasi Goreng recipe featuring Sambal sauceOne savory dish that uses sambal as an ingredient is Nasi Goreng, a popular Indonesian fried rice dish. To make Nasi Goreng, you will need the following ingredients:

• 2 cups cooked rice
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup diced chicken, beef, or shrimp
• 2 tablespoons sambal
• 2 tablespoons soy sauce
• 1/2 cup frozen peas and carrots
• 2 green onions, thinly sliced

To prepare the dish, heat the oil in a large skillet over medium heat. Add the garlic and onion, and cook until the onion is translucent. Add the diced meat and cook until it is fully cooked. Stir in the sambal, soy sauce, and frozen peas and carrots. Add the cooked rice and stir until everything is well combined. Cook for an additional 2-3 minutes, or until the rice is heated through. Garnish with green onions and serve hot. (recipe created by A.I.)

Spicy Margarita recipe with SambalFor a cocktail that uses sambal as an ingredient, you can try making a Spicy Margarita. To make a Spicy Margarita, you will need the following ingredients:

• 1 1/2 ounces tequila
• 1 ounce fresh lime juice
• 1/2 ounce orange liqueur (such as Cointreau or triple sec)
• 1/2 teaspoon sambal
• 1/4 teaspoon agave nectar or simple syrup
• Salt for rimming the glass

To prepare the cocktail, rim a margarita glass with salt by moistening the rim with a lime wedge and dipping it in a plate of salt. In a shaker filled with ice, combine the tequila, lime juice, orange liqueur, sambal, and agave nectar. Shake well to combine. Strain the mixture into the prepared margarita glass and serve immediately. (recipe created by A.I.)

10 examples of dishes that can be paired with SambalHere are 10 examples of dishes that can be paired with sambal:

1. Grilled meats such as chicken, pork, or beef
2. Fried rice or noodles
3. Steamed or stir-fried vegetables
4. Scrambled eggs or omelets
5. Sandwiches or burgers
6. Soups or stews
7. Grilled cheese sandwiches
8. Roasted or baked potatoes
9. Tofu or tempeh
10. Avocado toast or other toast toppings

Sambal is a versatile condiment that can be used to add a spicy and bold flavor to a wide variety of dishes. It pairs well with grilled meats, fried rice and noodles, steamed or stir-fried vegetables, and a variety of other dishes. It can also be used as a topping for sandwiches, burgers, and toast, or added to soups, stews, and other savory dishes to add a spicy kick.

Whether you're a professional chef or a home cook looking to add some extra heat and flavor to your dishes, sambal is definitely worth giving a try.

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinThe post Tasting the Future: How to Add Heat and Flavor with Sambal appeared first on Flavors Unknown.

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In this episode, we bring together three expert chefs from across the United States – Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from Austin, Texas – to discuss the importance and influence of culinary techniques in the world of food. Drawing from my new book “Conversations Behind The Kitchen Door“, we delve into the topic of technique beyond the classic French culinary styles and explore whether these chefs see themselves as artists or craftspeople, and what role technique plays in their creative process. We also discuss the relevance of French culinary techniques in today's diverse American culinary landscape, and the role of the internet in culinary education.

What you'll learn from this panel discussion* The connection between food and storytelling 4:38 * Switching from artist to architect in a kitchen 5:43 * The connection between food and memories 7:14 * Why do you have to take care of your team 7:55 * How management changes your creativity 8:24 * The importance of consistency 9:10 * Realizations about training staff 10:48 * The challenges of translating recipes and techniques from one culinary culture to another 11:22 * The French contribution to worldly cuisine and going beyond French culinary techniques 13:03 * A new wave of inspiration 13:57 * What’s missing from the pages of food history 15:16 * Reaching into the “back pocket” of Mexican cuisine 16:21 * Shifting the threshold for what “chef” implies 17:31 * The power of the internet in culinary education 18:35 * “Fusion” versus evolution 20:14 * Combining culinary techniques from one culinary culture to another 22:32 * Surprising challenges faced by professional chefs 23:53 * Inspiration for their work, including the influence of international cuisine and food destinations 25:43 I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!Links to other episodes with the chefsDon't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.

Conversation with chef Masako Morishita

Interview with chef Carlo Lamagna

Conversation with chef Fermin Nuñez

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetI think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez

Click To TweetThe cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

Click To TweetFrench technique is there. It was a good foundation for a lot of people. But I think now, it's not necessarily the be-all and end-all. There's a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they're pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

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InstagramFacebookLinks mentioned in this episodeRestaurant Magna Kusina from chef Carlo Lamagna

Restauramt Suerte in Austin from chef Fermin Nuñez

Restaurant Este in Austin from chef Fermin Nuñez

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In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including Iron Chef America, Beat Bobby Flay, and Top Chef.

You’ll hear about her cooking competition experiences, her food concepts at South and Pine, and how she goes about her creative process. She also shares some recipe guidelines for cooking the perfect pork chop.

What you'll learn with chef Leia Gaccione* The smell that reminds chef Leia Gacione of her childhood (2:45) * Why food became so central to her life (4:06) * Chef Leia Gaccione's first on-camera accident (5:17) * Why she loves cooking on television (6:56) * The obscure Scandinavian ingredient that gave Leia Gaccione PTSD (8:38) * Two major career influences she’s worked with (10:16) * Her spontaneous first sous chef role (10:46) * The business skills she learned from Bobby Flay and his team (12:41) * Her seasonal food supplier (13:49) * The food concept at South and Pine (16:27) * How she’s using seasonal ingredients right now (17:33) * Her top priority when she travels (19:07) * How the pandemic is still affecting the restaurant business (21:09) * Staff mistreatment since the pandemic (22:56) * New menu inspiration to watch out for on her menu (26:00) * Exciting collaborations with other local restaurants (26:52) * Her goal for the upcoming year (28:32) * A classic pork chop and apple dish you can make at home (29:20) * One of her best career experiences so far (31:09) * How imposter syndrome creeps up (32:30) * Where to eat and drink in Morristown (33:59) * Guilty pleasure foods she loves (35:49) * Cookbook recommendations (36:49) * Kitchen pet peeves (38:10) * Series of rapid-fire questions. * Link to the podcast episode on Apple Podcast Links to other episodes in New JerseyConversation with Chef Sam Freund from White Birch

Conversation with chef Ehren Ryan from Common Lot

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetWatching cooking shows is really what started my love affair with food and I was always very enamored with watching people cook on television.


Click To TweetI love doing cooking competitions. They are a lot of fun and a big adrenaline rush, and very nerve-wracking. I feel this industry today prepares you for that. Every day is like Iron Chef.

Click To TweetThrough the pandemic, we have seen such a divide in this country. And to see the way some people have treated my staff is sickening. Just such a level of entitlement. Some people are so rude, I can never imagine walking into a business and speaking the way that some of these people do.

Click To TweetImposter syndrome is a real thing. When you sit down with six other chefs who feel the same way that you feel and who have experienced the same things that you have, and are struggling with the same things that you do, it feels really warm, like you're a part of something bigger than what you're doing by yourself.

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In today’s episode, I talk to Chef Hari Cameron, Chef Andrew McLeod, and Pastry Chef Sam Mason. This is a panel discussion about Creative Decisions developing the conversation started in Chapter 5 of my book, Conversations Behind the Kitchen Door.

You’ll hear about how each chef approaches the creative process, and how creativity shifts through the seasons and over the years. You’ll hear the exciting current dishes each chef is working on, how they balance simplicity with complexity, and why sometimes creativity is easier within parameters.

What you'll learn with chefs Hari Cameron, Andrew McLeod, and Sam Mason* How Hari Cameron goes about the recipe process (3:34) * Andrew McLeod’s everchanging creative methods (5:54) * What happens when you allow availability to dictate the direction (8:44) * Why subtle menu changes can be impressive (10:33) * The momentary qualities of creativity (11:24) * How to uplevel the humble mac n’ cheese (12:48) * Where sweet and savory meet in the middle (15:04) * How structure can actually inspire creativity (16:05) * The importance of culinary editing (18:27) * Aiming for simplicity over complexity (20:24) * Learning not to sweat the small stuff to preserve the quality of work life (21:22) * The problem with following trends (24:03) * Matching the food to the audience (25:19) * The connection between creativity and practicality (27:02) * A creative twist on a classic menu item (30:03) * Adapting a meal to match the local geography (32:49) * Finding a sweet and savory balance (35:06) * Series of rapid-fire questions. * Link to the podcast episode on Apple Podcast Links to other episodes in the BookConversation with Pastry Chef Sam Mason

Interview with chef Hari Cameron

Conversation with Chef Andrew Mc Leod

Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetThe conception of what creativity means through the lenses of a cook and a chef really changes significantly throughout the course of someone's career. -Andrew MacLeod

Click To TweetIt's easy to blur the lines between savory and sweet towards the end of the meal -Sam Mason

Click To TweetI try to lean on seasonality when I create menus, and I think it's the mantra for a lot of chefs. -Hari Cameron

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In today’s episode, we are traveling to Madagascar! I talk with Chef Elizabeth Falkner, Mixologist Shannon Tebay, and Chef Michale Gulotta about our trip to Madagascar. The winners of the Vnlla Extract Co. challenge accompanied me on a tour with the vanilla producer, Symrise. You’ll hear about their experiences in Madagascar and their impressions of...

The post Exciting Culinary Adventures in Madagascar with Three American Chefs appeared first on Flavors Unknown.

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Today’s episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual interview format. To celebrate my first book release, I’ll be dedicating this episode to the adventures of writing and publishing my book, Conversations Behind the Kitchen Door. You’ll hear what inspired me to write a...

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In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and Bourée, both located in the Carrollton neighborhood. He also runs Boucherie Feeds, a program that collaborates with local schools to feed balanced meals to school children.  You’ll hear about his experience in Le Cordon Bleu, working...

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In today’s episode, I talk to Mikey and Rinne, hosts of the podcast Mikey & Rinne Eat In. Rinne is an acupuncturist and herbalist and Mickey is a CIA graduate and food consultant. As passionate Portland-based foodies, the couple share new recipes, talk about exciting ingredients, and discuss food history and politics on their show. ...

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In today’s episode, I talk to Chef Chris Coleman. He’s an accomplished restaurateur from the growing food scene of Charlotte, North Carolina. His restaurants, The Goodyear House and Old Town, have brought an elevated southern-style of cuisine to the expanding city.  You’ll hear about what southern food means to him and how he’s merging the...

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In today’s episode, I talk to Chef Michael Diaz de Leon of BRUTØ. His restaurant concept is a chef’s counter based in Denver, Colorado that offers an Omakase-style tasting menu. With only 18 seats, the exposed kitchen offers diners a unique perspective on his global cuisine and the open-fire cooking process.  You’ll hear about how...

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Today, I talk to Denver-based chef Kelly Whitaker. From the midwestern plains to the pacific coast to the mountains of Colorado, his culinary influences have been shaped by many landscapes. His food has earned him the Denver Rising Star Award in 2017 and the Star Chefs Denver Mentor Award in 2022.  You’ll hear about his...

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In today’s episode, I talk to Chef Dennis Littley, owner of culinary blog askchefdennis.com. He’s a chef turned food blogger and his successful website Ask Chef Dennis boasts over 8.5 million views per year! His style of food is much loved by his followers thanks to his simple approach, reminding aspiring home cooks that “This...

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I talk to Chef Nelson German, a Top Chef Season 18 Alumni turned culinary entrepreneur. He runs two popular Oakland, California Restaurants, alaMar Kitchen and Sobre Mesa Cocktail Lounge.   You’ll hear about his deep connection to his Latin and African roots, and how the love for exploring those culinary roots keeps his restaurant menus in...

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In today’s episode, I talk to Joe Sasto, a Celebrity Chef, pasta expert, creator, and consultant. He has had a vibrant and fulfilling career so far, having worked at Michelin star restaurants in the Bay Area, including Quince and Lazy Bear. Today, he expresses his culinary creativity in a myriad of other creative endeavors.  You’ll...

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In today’s episode, I talk to pastry chef Alyssa Gangeri from Buttermilk Ranch in Nashville. She is a passionate pastry chef who has worked with the likes of certified master pastry chefs Frank Vollkommer and Antonio Bachour.  You’ll hear about her dedication to laminated pastry and how she bridges the gap between classic pastry and...

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In today’s episode, I talk to chef Maria Mazon, a two-time James Beard Award semi-finalist and contestant on Season 18 of Top Chef. She’s also the owner of Boca Tacos and SONA Tortillas in Tucson, Arizona.    You’ll learn her inspiration for tacos and special affinity for creative salsas, and how the flavors of her hometown...

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In today’s episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn’t depend on rules, but is more focused on flavor and what local farmers have on offer at the weekly markets.  You’ll hear about the most iconic dishes on the menu at Rustic Canyon, and...

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In today’s episode, I talk to Byron Gomez, one of the stars you might remember from Top Chef Season 18. Born in Costa Rica, he came to America as a child. Here, he formed a love for hospitality from the comfort of his own home, leading to a successful culinary career that caught the eye...

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In today’s episode, I talk to Will Fung, head chef at China Chilcano in Washington, D.C. With his extensive cooking experience, plus an educational year spent learning the art of high-end Japanese cooking in Kyoto, he brings a wide range of influences to his menu. You’ll learn the concept of the Hot Pot and how...

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In today’s episode, I talk to Opie Crooks, chef at No Goodbyes at The Line Hotel located in DC.  The restaurant honors the traditions of Mid Atlantic food culture, exploring seasonality and harnessing relationships between chefs and local producers.  You’ll hear how Opie got his start with some of the most well-known chefs in the...

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In today’s episode, I talk to Jorge Guzman, a 2022 James Beard chef award finalist. He’s in charge of the culinary magic behind Petit Leon in Minneapolis, Sueño in Dayton, Ohio, and pop up Pollo al Carbon. Mid-pandemic, he found himself in a job he no longer wanted to be in. A phone call changed...

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In today’s episode, I talk to Honolulu native, Chef Chris Kajioka. His French-Japanese inspired restaurant Miro Kaimuki and his more casual concept Papa Kurt’s have quickly become popular local institutions in Hawaii.  You’ll hear him share his passion for Japan, his experience attending the Culinary Institute of America in Hyde Park, and what it was...

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In today’s episode, I talk to Matt Conroy, chef and partner at “neo bistro” Lutèce in Georgetown, Washington D.C. Previously of Michelin-starred Mexican restaurant Oxomoco in Brooklyn, he’s taken what he knows about Mexican food to this revamped French-inspired concept.  You’ll hear his unique take on what connects these two worldly cuisines, and how both...

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In today’s podcast episode, I talk to Chef Suzanne Goin, a Los Angeles native who has worked with Alice Waters at Chez Panisse. In 1998, she and business partner Caroline Styne opened Lucques restaurant. In 2002, they followed up with a.o.c. and today, they recently opened two new hotel restaurant concepts: Caldo Verde and Cara...

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In today’s episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she’s serving up pairing-friendly dishes like the...

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In today’s episode, I talk to chef Fermin Núñez, an Austin-based chef who was recently named one of the Best New Chefs of 2021 by Food & Wine. His restaurant Suerte (meaning good luck in Spanish) celebrates the traditional art of made-from-scratch masa, the culinary backbone of his restaurant concept.  You’ll hear about his longtime...

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In today’s episode, I welcome Chef Sheldon Simeon of Maui’s Tin Roof restaurant. After his success on Top Chef as a two-time finalist, he decided to commit his kitchen skills towards bringing the flavors of Hawaii to the masses. Through his restaurant and his cookbook, Cook Real Hawai'i, his passion for these uncomplicated cultural staples...

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In today’s episode, I talk to Craig Laban, a restaurant critic and columnist for the Philadelphia Inquirer. Since falling into his satiating career reviewing restaurants, he’s made a name for himself (albeit undercover) exploring the unique flavors of the city.  You’ll hear how Craig’s career first began, and the perks and pitfalls of life as...

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In today’s episode, I talk to Chef Tiffany Derry of Roots Chicken Shak and Roots Southern Table. From the comfort of these Dallas, Texas kitchens, she’s taken Southern food to new heights. Inspired by the dishes her family made when she was young, she always felt that this cuisine deserved a place at the table. And since no one else had done it to the level she was searching for, she sprung into action.

You’ll hear about the concept behind Roots Southern Table and her smaller operation Roots Chicken Shak, and you’ll get a little taste of the Chicken Sandwich that’s making them famous. She also talks about the misconceptions people have about Southern cuisine, what makes it so unique, and why it deserves to be honored and shared. She also talks about what it’s really like to be a chef on TV and a prominent voice for the long-held traditions of Southern food.

What you'll learn with chef Tiffany Derry

• The phone call that changed her life (3:31)
• How being on Top Chef changed her (4:55)
• What drives her towards the adrenaline rush of competition (7:43)
• How she learned to appreciate her Southern roots (8:31)
• The misconceptions of Southern food (9:30)
• The best fried chicken sandwich in Dallas (11:00)
• Why she keeps the menu small (12:50)
• How Roots Southern Table was finally born (14:00)
• The family memories that inspired the menu (15:20)
• What “Southern food” means to her (17:07)
• Representing as Black female chef when there were few others (20:12)
• How she’s paying it forward to other aspiring female chefs (22:21)
• The fresh angle of her new TV show on PBS (23:29)
• The truth about Gordon Ramsay (27:03)
• Her absolute favorite ingredient to cook with (27:56)
• How the menu is divided at Southern Kitchen (29:11)
• The one thing everyone tries to steal from the table (30:25)
• Her other sources of culinary inspiration (31:29)
• How to make her mom’s Bacon, Egg & Rice dish (33:33)
• The Southern dish that most reminds her of childhood (35:19)
• Her top food stops in Dallas (36:11)
• Her favorite guilty pleasure and how enjoys it without blowing her diet (39:02)
• A French-inspired Southern duck dish (40:41)
• Her most influential cookbooks (42:04)
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcast

Links to other episodes in Dallas

Conversation with Chef Misti Norris from Petra and The Beast

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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There are just so many different people who make up the south and created what we consider to be Southern cuisine. Southern cuisine is not anywhere else in the world. They didn't bring that from somewhere, it was a melding of all of these different people coming together.


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I wanted Southern Table to be almost like an homage to the way I grew up, the things that I love the most about my family's farm, and picking greens and being able to transition that into something so delicious.


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The one thing I wanted and I craved was the foods I grew up eating that were not being represented well. Either they weren't being represented at all, or it wasn't being represented well, in the ways that I grew up.


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I got so tired of seeing people only talk about dishes when they talked about the South. They forget about all the abundance of beautiful produce we have, all of the people in our families who were hunters and fishermen, and all of that… and that's what the South was about.


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You have to first always honor the dishes that you're doing. There is a fine line where you can lose the dish's identity.

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In today’s episode, I talk to Chef Rikku Ó’Donnchü who’s currently responsible for the eye-catching, artfully plated dishes at Amorette in Lancaster, PA. His culinary credentials include having worked at Michelin starred restaurants such as Heston Blumenthal, Marco Pierre White and Thomas Keller. His unique style focuses on ingredients that lead the creative process of the food while generating no waste, and leveraging science in his cuisine.

You’ll hear about his humble beginnings growing up in the UK, and how his grandmother’s love for fine foods influenced his passion for cooking from an early age. He talks about the dumb luck of scoring his first job with a local Michelin starred restaurant, his philosophy of creativity, surprise, and sustainability that drives the menu at Amorette, and the importance of positivity and respect in the kitchen.

What you'll learn with Chef Rikku Ó’Donnchü

• How Chef Rikku Ó’Donnchü's early life influenced his love for cooking (4:05)
• His family cooking hero (5:22)
• The luck of finding his first restaurant job (6:57)
• Chef Rikku Ó’Donnchü biggest mentor in the restaurant world (10:55)
• How he learned to merge his chemistry degree and his love for cooking (11:47)
• The food philosophy that drives Chef Rikku Ó’Donnchü's creative process (13:39)
• Why a sharing culture among chefs is good for everyone (15:28)
• Behind the scene secrets of MasterChef UK (18:27)
• How Chef Rikku Ó’Donnchü earned the nickname “The Viking Chef” (20:18)
• The surprises you get from a blind tasting (22:25)
• Why Ramen is so rogue (25:01)
• *The importance of marketing your food concept the right way (27:02)
• The backbone of the menu at Amorette (31:18)
• What sustainability really means (31:46)
• A sustainable Caprese salad (33:46)
• The difference between molecular and science-driven gastronomy (36:21)
• His primary sources of inspiration (38:13)
• How to balance technique and creativity (40:14)
• The fruit that reminds him of his childhood (41:08)
• How Chef Rikku Ó’Donnchü was beaten by a leek (41:52)
• Why the “yelling chef” way of managing a kitchen isn’t productive (43:10)
• How to start the day with positivity in any kitchen (44:32)
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcast

Links to other episodes in and near Philadelphia

Conversation with Chef Richard Landau

Conversation with Private Chef Chris Spear

Interview with Chef Brian Duffy

Interview with Chef Hari Cameron

Conversation with Celebrity Chef Jose Garces

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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Forget about the flavor and forget about the way it looks for a moment and let's start thinking about why it tastes like that.


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Rather than just having food for foods sake, eating a prepared meal that looks beautiful, I wanted to connect a little bit more to it.


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I was really into how to make dinnertime fun again, as well as how to turn food into something that has a story and represents something that has a mindful experience behind it, not just a preparation.


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The more knowledge you share and the more restaurants raise their level, the harder you have to push yourself to stand out. As soon as you stop doing that and get lazy, you start dropping off. Never get lazy. Always, always be innovating.


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There is no wrong or right. It's music, it's down to the person who is consuming to be the judge of what is wrong or what is right. Rules aren't necessarily here for the right reasons, and you should question everything.

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Chef Rikku Ó’Donnchü

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Amorette

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Restaurant Amorette

The post A Dazzling Dining Experience for the 5 Senses, by Rikku O’Donnchü appeared first on Flavors Unknown.

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After 13 years in business, Muddy’s Bake Shop has become a local favorite, built on the stilts of hands-on help and encouragement from Kate Gordon’s community.

You’ll hear her optimistic and quirky personality come through as she talks about her experience opening a bakery during the 2008 financial crisis, and what it’s been like living and operating through the COVID-19 pandemic. She shares her passion for all things baked and sweet, as well as a few secrets and pro-tips for the best pie’s you’ve ever tasted.

What you'll learn with chef Kelly English

• What it was like opening during the financial crisis of 2008 (3:58)
• Where the idea to start a bakery came from (5:17)
• What she learned about “emergencies” from starting her business (8:22)
• How community helped her business survive and thrive (10:10)
• The home-style concept of Muddy’s (11:05)
• Best sellers to whet your appetite (12:42)
• The birth of her now legendary Pecan Pie (16:12)
• Where she sources inspiration for her menu (20:17)
• Seasonal favorites, and the secret of her Peach Pie (22:28)
• The “best thing you can do with ginger” (24:41)
• Ingredients she refuses to work with (27:10)
• What makes her Chicken Pot Pie so good (29:33)
• Pie advice for beginner bakers (32:33)
• A culinary tour through Memphis (36:15)
• The cookbook she can’t put down (39:21)
• What she’ll bring if you invite her over for dinner (42:17)
• Why you won’t see her in TV cooking competitions (44:19)
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcast

Links to other episodes in Tennessee

Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with Chef Kelly English from Memphis

Conversation with chef Matt Bolus from the 404 Kitchen in Nashville

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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You don't know what you don't know. And you know, if you're dumb enough to try doing it, and the height of a recession, well, maybe it'll work.


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All my family and friends were like, “Are you crazy? I think you should think about this more.” Every single one of them when I said, “Well, I signed a lease and I’m doing it!”… every single one of them said “Okay, well, I think you're crazy, but how can I help?

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I'm a home baker at heart. I haven't been to culinary school, I didn't work in a bakery, just self taught from cookbooks, on the internet, and honestly, a lot of trial and error. But that's also the part of it that's maybe a strength and a weakness. For me, and for the business.

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I'm a big fan of having limited seasons for things, that way we appreciate it more.


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Muddy's Bake Shop

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Links mentioned in this episode

Muddy's Bake Shop

Spots in Memphis recommended by Kat Gordon:

Restaurant Iris

Restaurant Beauty Shop

Payne's BBQ

Bangkok Alley

Casablanca restaurant

The post How to Turn a Passion for Pies into a Successful Business, with Kat Gordon appeared first on Flavors Unknown.

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Chef Declan Horgan talks about his life-changing decision to leave the emerald shores of Ireland to carve out a name for himself in America. His breakout role on Hell’s Kitchen and his engaging personality quickly helped him become a recognizable force within the US culinary scene.

You’ll hear what it was like working with celebrity chef Gordon Ramsay, how “Big D” aims to change the way the world sees Irish food, and his passion for all things covered in BBQ sauce. You’ll also get a sneak preview of a few dishes you can expect to see on the menu of his much anticipated rustic + modern Italian restaurant, and the numerous upcoming projects that are keeping this talented chef busy as he continues to make culinary waves in America and beyond.

What you'll learn with Chef Declan Horgan

• What motivated him to get involved in Hell’s Kitchen (2:36)
• His impression of Gordon Ramsay (4:56)
• Lessons learned from working on the show (6:29)
• His personal best dish of his show season (8:09)
• Who inspired him to start cooking (9:57)
• What he prepared for his first dinner party at age 7 (10:55)
• His culinary mentors (12:52)
• Why he moved to America (13:51)
• What Irish food could be (15:50)
• A modern twist on a traditional Irish dish (18:20)
• His passion for BBQ sauce (20:36)
• How he came up with the concept for his new restaurant (22:53)
• The inspiration for his upcoming menu (26:00)
• An unusual dish that he’ll feature (28:04)
• The role of local foods and foraging in his restaurant concept (31:19)
• Upcoming projects to keep an eye out for (33:54)
• The most important aspect of being a chef (36:19)
• His guilty pleasure foods (37:37)
• Thoughts on Austin’s BBQ scene (38:47)
• A food tour through DC (40:47)
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcast

Links to other episodes in DMV and Delaware areas

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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The experience being on Hell’s Kitchen was one of the maddest things I've ever done in my life. It was spectacular because you're behind the cameras and each service was like a proper restaurant service. So all the emotion, the adrenaline, everything is pumping!

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I know I'm a strong chef, but I wasn't getting the opportunities I wanted in Ireland. So I took it to America.

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Hard work pays off. Don't ever give up on your dream. If you have to make a move at a late stage in your life, make a move! I’m so delighted that I made a move.

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Part of the reason that I moved to America was that I saw Irish food on the Food Network from America. And I was like, yeah, that's really bad. Really bad!

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People in America believe the Irish were raised on corned beef and cabbage. Actually, we were actually raised on bacon and cabbage.

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Italian and Irish cuisines had their roots in feeding poor families, trying to make the most out of it. So I don't want to complicate the dishes. I just want to accentuate the components of the dish to get the best out of it.

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Chef Declan Horgan

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Chef Declan Horgan website

Big D BBQ Sauce

The post Declan Horgan – Following the American Dream appeared first on Flavors Unknown.

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From The Liquid Chef making cocktails to M Cantina in Dearborn, Michigan, Junior Merino is a chef, sommelier, and mixologist originally hailing from Puebla, Mexico. Through his food, guests find not only a wide variety of flavors, but an introduction to some of the lesser-known, pre-Hispanic foods that you don’t see on most Mexican restaurant menus.

As part of our series of episodes honoring Hispanic Heritage Month, today you’ll hear what his cultural background means to him, and the ways in which Puebla-styles and flavors show up in his particular style of food and drink. He shares his personal and professional culinary influences, how they inspire him, and how he incorporates a world of influence on his restaurant menu through the lens of fresh Mexican ingredients.

What you'll learn with chef and Mixologist Junior Merino

• The impact of Mexican cuisine has had on the US (2:50)
• How Mexican food is misunderstood in the states (4:00)
• The various types of Mexican food we experience (5:05)
• How the Puebla style influences his creative process (6:24)
• The history and evolution of mole (9:02)
• One common ingredient misconception about mole (10:59)
• The traditional preparation of mole (11:34)
• Defining the concept of “Nuevo Latino” (13:26)
• Various types of tortillas and how they’re used (14:57)
• The 30 types of tacos served at M Cantina (15:52)
• Applying a made-from-scratch philosophy (20:32)
• Why juicing is harder at home than in the restaurant (21:46)
• How insects are incorporated on the menu and how they’re served (23:36)
• The pre-hispanic foods of Mexico (26:14)
• World-wide sources of inspiration (27:45)
• Where his biggest inspiration comes from (28:58)
• How his experience as a sommelier influences his cocktails (30:13)
• The unusual flavors he sources from Mexico (31:53)
• A recipe you can make at home (33:27)
• Where and how Mexican crema is used (35:18)
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcast

Links to other episodes with Latino chefs talking about Hispanic food

Interview with chef Erik Ramirez from Llama Inn and Llama San

Conversation with Pastry Chef Antonio Bachour from Miami

Interview with Pastry Chef Philip Speer from Austin

Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with blogger and author Mely Martinez

Talking Hispanic Heritage Month with 3 chefs from Austin

Conversation with chef Shamil Velazquez from Charleston

Interview with Celebrity Chef Jose Garces

Conversation with chef Jonathan Zaragoza from Chicago

Interview with chef Andre Natera from Austin

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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Latino cuisine has a huge influence in the US. A lot of the things we eat and a lot of the general market, like the big chains, have always some kind of either Mexican or Latino flavor influence in their cuisine.


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As Latinos, we bring a lot of our culture and a lot the things that we have in our countries to the US, and it just makes it really amazing because we have so much to share.

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I have all these insects on the menu because that's what Mexico is. It’s what was before the arrival of the Spanish. So, this is the pre-Hispanic menu.

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M Cantina

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The Liquid Chef

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Links mentioned in this episode

M Cantina restaurant

The post Junior Merino Defines Nuevo Latino Cuisine appeared first on Flavors Unknown.

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In today’s episode, you’ll hear from world renowned pastry chef, author, and culinary consultant François Payard. Born in Nice, he’s a third generation French pastry chef who’s worked in some of the biggest names in hospitality, including Le Bernardin (lebernardinny) and DANIEL (@restaurantdaniel) in New York City. His career was launched in Paris with Michelin Guide favorites, La Tour d’Argent and Lucas Carton.

Payard discusses what it was like as a child growing up in a family bakery, and how he was inspired to pave his own pathway into pastry. You’ll hear what he’s learned from working in some of the most revered kitchens in the world, and his perception of the evolution of pastry, and the kitchen work environment, over the past two decades. He also shares how he’s learned to balance the desire for creativity and the need to conform when you’re working for and with others.

What you'll learn with Pastry Chef François Payard

• François Payard grew up in a bakery (3:13)
• What it’s like working in the best restaurant in the world (5:32)
• Thinking like a chef versus thinking like a pastry chef (6:15)
• Selling pastries in a restaurant versus in a bakery (7:19)
• The restraints and rewards of consulting (10:34)
• François Payard lives in the future and accepts challenges as they come (12:32)
• Pastry chefs worth admiring (15:27)
• How the art of pastry has evolved (17:10)
• Advice for aspiring pastry chefs (20:42)
• Adapting the farm to table concept to desserts (22:31)
• Francois Payard sources of inspiration (26:32)
• The current climate of hospitality in New York (30:27)
• Thoughts on celebrity chef culture and social media (33:05)
• The inspiration and motivation behind being a chef (36:20)
• His junk food obsession (37:21)
• Inspiring cookbooks (38:46)
• A restaurant tour of New York (40:59)
• His next big dream (43:41)

Links to other episodes featuring Pastry Chefs

Conversation with Pastry Chef Erin Kanagy-Loux (Brooklyn)

Interview with Pastry Chef Antonio Bachour (Miami)

Conversation with Pastry Chef Philip Speer (Austin)

Interview with Baker Matthieu Cabon (Houston)

Conversation with Pastry Chef Mark Welker

Interview with Pastry Chef Emily Spurlin (Chicago)

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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That's the problem we have in pastry, we always know how to make a large quantity. And when anybody asks me for recipes for pie, I don't even know- I have to look at the cookbook.


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As a chef, like most chefs, we like to challenge ourselves. So we can take on a lot of challenges, and that makes the difference. I don’t live in the past, I live in the future.

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It’s not about how many followers you have, it’s about how many customers buy your produce.


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Everything in life you learn from making mistakes, and you cannot blame anybody else for your mistake. You just have to learn and move on and that's it.


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When you work for someone, what you have to do is fit the concept. Everything has to be in energy and in synergy.

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Pastry Chef François Payard

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Twitter

Links mentioned in this episode

François Payard website

Lucas Carton

La Tour D'Argent

Le Bernardin

Daniel restaurant

Southold General

The post François Payard – Living in the Future! appeared first on Flavors Unknown.

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In celebration of the Hispanic Heritage Month and Hispanic food, today we’re welcoming three accomplished chefs from Austin, Texas with a Mexican heritage. Chef André Natira from the Fairmont Hotel, Chef Rick Lopez from La Condesa, and Chef Edgar Rico from Nixta Taqueria. They are here to share what this month honoring their cuisine means to them, how they interpret Hispanic cuisine in their respective restaurants, and the importance of corn in the culture. We’ll also take deep dive in mole that demonstrates the vast diversity, complexity, and creativity in this geographically specific sauce category.

What you'll learn about Hispanic Heritage Month and Hispanic food

• Why you should visit Nixta Taqueria, La Condesa, and the Fairmont Hotel in Austin (5:24)
• What Hispanic Heritage Month means to them (6:01)
• Where Texas and Mexico meet on the plate (7:41)
• The expanse of Mexican cuisine (9:41)
• Chef Edgar Rico explains the important role of corn (12:17)
• Chef Andre Natera talks about how Hispanic chefs have emerged in recent years (13:17)
• The hierarchy of high-end Mexican food influences (21:17)
• Changes to the fine dining ambiance (23:04)
• Chef Edgar Rico and Rick Lopez share their travels through Mexico for inspiration (27:11)
• Adopting the Mexican attitude of cooking with love (32:26)
• Andre Natera talks about the Unique flavors of El Paso (35:26)
• How US Mexican flavors vary from food in Mexico (36:30)
• Chef Rick Lopez talks about expressing love through food (40:10)
• The difference between the French and Mexican cooking styles (40:58)
• Grilling techniques and working with fire (44:34)
• Understanding nixtamalization with Chef Edgar Rico (46:00)
• A lesson in roadside tortillas (48:26)
• All about mole (51:41)
• A rare and unusual mole rosa (56:12)
• Breaking the mole mold (58:38)
• Food memories conjured up by smells (1:04:14)
• Industry advise that should be ignored (1:08:10)
• Ditching the BOH machismo (1:09:48)
• Series of rapid-fire questions
• Link to the podcast episode on Apple Podcast https://podcasts.apple.com/us/podcast/flavors-unknown-podcast/id1438591377?i=1000536849542

Links to other episodes with Latino chefs talking about Hispanic food

Interview with chef Erik Ramirez from Llama Inn and Llama San

Conversation with Pastry Chef Antonio Bachour from Miami

Interview with Pastry Chef Philip Speer from Austin

Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with blogger and author Mely Martinez

Conversation with chef Shamil Velazquez from Charleston

Interview with Celebrity Chef Jose Garces

Conversation with chef Jonathan Zaragoza from Chicago

Interview with chef Andre Natera from Austin

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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I didn't realize we were eating Mexican food as kids, until other people called it Mexican food. It was just food. -Rick Lopez

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The great part about Mexican cuisine is you keep learning. It's an onion- there's so many layers that are happening right there. You think you've got one mole down, bam, you discover another one. -Rick Lopez

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I've met the farmers who cultivate our corn personally. Having that connection with my country that my parents are from- it just makes me really proud to be Mexican. -Edgar Rico

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I had no idea how to even make a tortilla. If I am about to open a restaurant, I better go learn. I took a leap of faith and it ended up being one of the most eye-opening experiences that really pulled me to my roots and my culture. -Edgar Rico

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I want to deliver food that people can wrap their head around. -André Natera

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The more I learn about Mexican food, the more I realize I don't know anything about Mexican food. -André Natera

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Andre Natera

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Rick Lopez

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Edgar Rico

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Links mentioned in this episode

Garrison Grill

La Condesa

Nixta Taqueria

Hispanic heritage Month

The post Talking Hispanic Heritage Month with 3 Chefs in Austin appeared first on Flavors Unknown.