flavors unknown podcast: Recent Episodes
Emmanuel Laroche - Show Host
We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.
In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle’s acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style.
What you’ll learn from Chef Shota Nakajima Shota Nakajima‘s lifelong love for cooking (3:51) * His first job working at a sushi counter (4:40) * What excites Shota Nakajima about the hospitality industry (5:27) * Learning to cook and present in front of the camera (7:19) * The blessings and challenges of being on TV (9:08) * How Top Chef changed Shota Nakajima as a chef and a leader (10:30) * Drinking culture in the culinary world (11:15) * The impact of cynicism in daily life (12:06) * Why cooking became Shota Nakajima’s passion when nothing else stuck (14:40) * His training under Michelin-starred Chef Sakamoto in Japan (17:00) * Key lessons Shota Nakajima learned from Chef Sakamoto (18:20) * Misconceptions about Japanese food culture (19:28) * The culinary style and influences shaping Shota Nakajima (20:13) * How important ratios are in Japanese cooking (20:33) * A 1-1-1 ratio found on Taku’s menu (23:01) * The role of ratios in Shota Nakajima’s kitchen (24:29) * Subtraction in Japanese fine dining (26:18) * How the concept of Taku evolved over time (27:33) * Why karaage fried chicken is a favorite of Shota Nakajima (28:41) * Different styles of karaage found in Japan (31:01) * Shota Nakajima’s belief that there are two types of chefs (32:00) * Underutilized Japanese ingredients that excite Shota Nakajima (33:23) * His views on the cocktail scene and bar culture (37:50) * Exciting future projects from Shota Nakajima (39:49) * Top dining spots in Seattle according to Shota Nakajima* (41:05) * A must-eat dish made by his mom (44:20) * Shota Nakajima’s guilty pleasure snacks (45:41) * The best piece of advice Shota Nakajima believes in (47:27) * The worst advice he’s heard in the industry (48:14) * Shota Nakajima’s unique approach to hospitality (48:44)
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 Japanese influencesDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.
Conversation with chef Masako Morishita
Interview with Chef Chris Kajioka from Honolulu
Conversation with Chef Nando Chang in Miami
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques PepinSocial mediaChef Shota Nakajima
Social mediaTaku restaurant
Links mentioned in this episodeChef Shota Nakajima website
Taku restaurant
In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.
James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals.
What you’ll learn from Chef James Passafaro• Coming up in the culinary industry 4:13
• The game dinners that took place in Jersey 4:41
• An annual gathering of local chefs 5:20
• Deciding to pursue a career in food 5:53
• Studying at Johnson and Wales 7:19
• The importance of networking 8:01
• His restaurant career progression after university 8:27
• Progressing through the ranks 10:11
• The difference of sourcing produce on the west coast 11:18
• Learning the financial aspects of running a restaurant 11:48
• How the MINA group was able to experience such rapid growth 12:50
• Why it’s a great place for young chefs to start out 13:23
• His travels around the world for restaurant openings 14:56
• Settling down at Spoon and Stable 16:07
• Constant innovation and lasting legacy 17:27
• How AI entered his career trajectory 18:11
• The goal of the technology 19:10
• How Opsi works 21:26
• Striking the balance of making enough but not too much 23:09
• Catering versus working in a restaurant 26:05
• What he misses about being in restaurants 26:46
• The potential of AI in the restaurant industry 27:21
• Why greatness isn’t about tangible things 28:57
• The love that goes into what you’re cooking 29:40
• AI and the human touch 30:59
• Predictions for the future of AI in kitchens 31:46
• Challenges with offering a new system 33:00
• Building human-centered technology 35:16
• How the app is being used currently 36:38
• Where to learn more about Opsi 37:40
• Five spots to dine in Minneapolis 39:57
• His guilty pleasure food 41:03
• Current food obsession 41:22
• The kitchen gadget he can’t live without 42:11
• Why grit is important if you want to work in the industry 42:51
• Advice for young people pursuing hospitality 43:53
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Click 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
Click To TweetSocial mediaChef James Passafaro
Social mediaOpsi.io
Links mentioned in this episodeOpsi.io
LinkedIn James Passafaro
In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you’re an aspiring chef or a seasoned professional, Corey’s insights are sure to inspire.
What you’ll learn from Chef Corey Siegel Food memories from Corey Siegel’s childhood – A look back at the flavors that shaped Corey’s love for food. [3:21] * His journey from Albany to Electrolux – How Corey’s career path led him to his current role as a culinary leader. [4:10] * A day in the life of the Director of Culinary Development – What it’s like to lead innovation at Electrolux Professional. [4:57] * The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46] * The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59] * Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49] * Launching new products – Insight into Corey’s process for bringing new culinary innovations to life. [9:09] * Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04] * The challenge of content creation – How Corey navigates the demands of social media. [10:44] * Creating within the ‘sandbox’ of delicious simplicity – Corey’s approach to mastering simple yet profound culinary creations. [12:36] * A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46] * Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40] * Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46] * Training with culinary legends – The big names who’ve influenced Corey’s career. [17:37] * Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22] * Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52] * Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05] * His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30] * Apprenticing at The Greenbrier – Corey’s early experiences and the path to mastery. [24:15] * The road to culinary mastery – The only path to true excellence in the kitchen. [25:33] * Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06] * His favorite culinary destinations – The places that inspire Corey’s culinary journey. [28:14] * Bucket list destinations – Where Corey Siegel dreams of traveling next for food inspiration. [31:37] * The influence of music on his life – How music shapes Corey’s personal and professional life. [32:57] * Working with a vocal coach – Corey’s journey into the world of music. [35:29] * Musical aspirations – Corey’s dreams beyond the kitchen. [36:43] * Getting in touch with Corey – How listeners can connect with Chef Corey Siegel. [39:54] * Top 5 food spots in Charlotte – Corey’s must-visit eateries in his hometown. [40:48] * The kitchen gadget he can’t live without – Corey’s essential tool for culinary success. [43:25] * Favorite spices and condiments – What Corey Siegel always has in his pantry. [44:43] * Mastering Hollandaise variations – Tips from Corey on perfecting this classic sauce. [46:02] * His top musical companion in the kitchen – The tunes that keep Corey inspired while he cooks. [47:24]*
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 Charlotte, NCDon’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.
Conversation with Chef Chris Coleman
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Social mediaChef Corey SIegel
Links mentioned in this episodehttps://coreybsiegel.com/
Corey Sieglel website
Electrolux Professional
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Quotes“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
Social mediaChef Monica Glass
Social mediaBartender James Sutter
Social mediaChef Laurence Louie
Social mediaChef Matt Bullock
Links mentioned in this episodePuritan & Co
Verveine Cafe & Bakery
Birds of Paradise
Rubato HK Cafe
Southern Pines Diner Car
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Social mediaChef Norman Van Aken
Links mentioned in this episodeChef Norman Van Aken
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques PepinSocial mediaChef Arnold Myint
Social mediaThe International Market
Links mentioned in this episodeRestaurant The International Market in Nashville
SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne GoinSocial mediaChef Alex Yoon
Social mediaLittle Fish Restaurant
Links mentioned in this episodeRestaurant Little Fish
SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef 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
Social mediaDean Jason Evans
Links mentioned in this episodeJonhson & Wales University
JWU Providence Campus
JWU Alumni
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne GoinSocial mediaChef Sandra Cordero
Social mediaPastry Chef Sherry Yard
Social mediaChef Matt Schaler
Social mediaChef Diego Argoti
Social mediaRamsey Musk
Links mentioned in this episodeRestaurant Xuntos
Restaurant Birdie G’s
Poltergeist at Button Mash
Accomplice Bar
Bakery By The Yard
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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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne GoinSocial mediaChef Mike Carter
Social mediaChef Down North Pizza
Links 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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaBludorn
Social mediaNavy Blue
Links mentioned in this episodeRestaurant Bludorn
Navy Blue Restaurant
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne GoinSocial mediaChef Nina Compton
Social mediaCompère Lapin
Links mentioned in this episodeCompère Lapin
Bywater American Bistro (BAB’s)
SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques PepinSocial mediaChef Tavel Bristol-Joseph
Social mediaChef Simone Tong
Social mediaChef Edgar Rico
Links mentioned in this episodeEmmer & Rye Hospitality Group
Nixta Taqueria
Zoé Tong
SUBSCRIBETO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Social mediaAndrew Talks to Chefs
Social mediaAndrew Friedman
Links mentioned in this episodeAndrew Talks to Chefs (Apple Podcast)
Andrew Talks to Chefs (Spotify)
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Social mediaChef Michael V. Ferreri
Social mediaChef George Masosky
Social mediaChef Yun Fuentes
Social mediaBartender Fred Beebe
Links mentioned in this episodeRestaurant Irwin’s
Restaurant Fork
Restaurant Bolo
Bar Post Haste
Restaurant Friday, Saturday, Sunday
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaZoe Tong Restaurant
Links mentioned in this episodeRestaurant Zoe Tong in Austin
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
Social mediaFonda Lo Que Hay
Social mediaSi!Mon
Links mentioned in this episodeRestaurant Si!Mon in LA
Restaurant Fonda Lo Que Hay
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaMixtli
Links mentioned in this episodeRestaurant Mixtli in San Antonio
Coffee Shop – Greenhouse
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaSpoon and Stable
Social mediaDemi Restaurant
Links mentioned in this episodeRestaurant Spoon and Stable
Restaurant Demi
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Click 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
Click To TweetThe 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
Social mediaPaulie Gee’s
Social mediaMartha Dear
Links mentioned in this episodeRestaurant Pizza Marvin in Providence
Restaurant Paulie Gee’s Logan Square
Restaurant Martha Dear in D.C.
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Click To TweetPeople 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
Click To TweetMy 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
Click To TweetInspiration 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
Click To TweetI’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
Social mediaChef Philip Speer
Social mediaChef Fermin Nunez
Social mediaChef Amanda Turner
Social mediaBartender Erin Ashford
Links 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
This is the Best Chefs' Stories episode of the 'Flavors Unknown' podcast, as we celebrate a milestone - episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.” This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories, Sources of Inspiration, and Cooking Techniques. We delve into the stories of chefs Kelly English, Maneet Chauhan, Michael Diaz, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history. This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.Link to all podcast platforms to listen to the episode: https://pod.link/1438591377What you'll learn from this Best Chefs' Stories EpisodeSEGMENT 1: Heritage and InfluencesDiscussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.SEGMENT 2: Childhood MemoriesFeaturing chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.SEGMENT 3: Sources of InspirationInsights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.SEGMENT 4: Techniques in CookingDelving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.SEGMENT 5: Passion for Cooking & Early InfluencesExploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.SEGMENT 6: Lessons Learned in Their CareersChefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.SEGMENT 7: Leadership and MentorshipDiscussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.SEGMENT 8: Simplicity and Collaboration in CookingFeaturing thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking.SEGMENT 9: Local/Seasonal Ingredients & Menu CreationChefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.CONCLUSIONWrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode.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!
Today, I'm featuring Talat Market and chef Parnass Savang. He’s the co-founder of Talat Market in Atlanta. As a first-generation Thai-American, he’s learned to blend his cultural background in the form of unique and flavorful dishes that he describes as Georgian Thai.You’ll hear about when he first fell in love with Thai food and how he began to find connections between his cultural roots and his southern upbringing. He talks about the balance between authenticity and creativity when it comes to representing a culture through its cuisine. He also shares some of his creative inspiration and a few of the dishes that represent his creative process.What you'll learn from Chef Parnass Savang at Talat MarketThe afterhours dishes his parents made in their restaurant 3:22His grandmother’s signature Thai dish 4:13Developing his Georgian Thai style 6:17A unique Thai dish with Southern influence 9:39Chef Parnass Savang's sources of inspiration 11:47Looking to other cultures for menu ideas at Talat Market 13:13One of the most fascinating techniques in Thai cuisine 15:25Why you have to be careful fermenting meat 16:09The fun of doing collaborations in Talat Market 17:17One memorable collaboration with a BBQ pop-up 18:10The challenges of frequent menu changes 20:05Why he values his business partnership 21:16His thoughts on his first Talat Market pop-up experience 22:13How he knew he was at the end of what was possible 23:06Crowdfunding a restaurant 23:58His experience at culinary school 25:41Eating Thai food in New York 27:05Why he fell in love with Thai Food 27:48His dream come true stage experiences 28:18What he learned in Thai Kitchens 48:46His best flavor memory in Thailand 29:38Advice for aspiring chefs 31:43Remembering that this is a people business 32:29His most rewarding experience so far 33:13An exciting project in the works 34:44How his respect for the Thai culture shows up in his work 35:52Spots to eat in Atlanta 37:18His Guilty Pleasure Food 37:41Cookbooks that inspire him 38:08Pet peeves in the kitchen 38:29His favorite kitchen utensil 38:42Gadgets he can’t live without 39:17Condiments he uses the most 39:49The chef he’d like to collaborate with the most 40:09His most challenging dish that was on the menu 40:32I'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 tweetIt felt like a band pouring years of music into their debut album—that was my first food pop-up. But then, I hit a creative wall; I'd given it my all.Click To TweetEvery collaboration adds a new skill to my repertoire, spurring me to craft a unique dish under pressure—I can't let my collaborator or patrons down.Click To TweetYou're going to fail a lot. That's just the nature of cooking. You fail until you understand the technique or your station. Follow the chef's recipes, ask him questions, be clean, and organized. All that stuff is important.Click To TweetSocial media
Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience. You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.Listen to my conversation with chef Vikram Garg on Apple Podcast here!Listen to my conversation with chef Vikram Garg on Spotify here!What you'll learn from Chef Vikram GargThe foods that remind him of his childhood in India 3:12What drove him to become a chef 3:59How he moved through the ranks 5:56Differences between hotel restaurants and going independent 8:26How his culinary style was shaped 11:22Flavors he’s picked up from around the world 12:20How Japanese simplicity figures into his menu 13:37The philosophy of UMI by Vikram Garg 14:17Understanding how food is connected to memories 16:59An example of how one dish combines multiple influences 17:40Recognizing common threads in global dishes 19:27Where he sources inspiration at UMI by Vikram Garg 20:25Finding the balance in originality and customer preferences 22:01The customer demographic at UMI by Vikram Garg 23:15Deconstructing the creativity behind a dish 25:11What’s important when imagining a dish 27:27His unique preparation of foie gras 28:50The pairing of salmon with a Maui onion 32:14Perspectives on the future of fine dining 35:28How Covid-era customers convinced him to add curry to the menu 39:11Five places to eat in Honolulu 42:06His elegant guilty pleasure food 43:20Three cookbooks that have inspired him 44:12Pet peeves in the kitchen 46:09His home condiment collection 46:43I'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 HawaiiDon'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 Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonLinks to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetThe word experience means time. One year experience and 10 years experience, there's a lot of difference.Click To TweetYou can make a dish, but writing a menu is different because you’ve got to balance out everything. There's a composition.Click To TweetI think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven.Click To Tweet
Today, I’m talking to Grace Lin, author of Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods. In her book, Lin explores the fascinating stories behind some of the most common and delectable favorites of Chinese cuisine paired with vivid illustrations. You’ll hear how she came up with the idea for this unique book, and the important roles the fortune cookie and the pandemic played in its conceptualization. You’ll learn interesting myths. and legends about some of your favorite Chinese dishes. And you’ll hear how Chinese food in America has become a flavorful bridge of understanding between two cultures.What you'll learn from Author Grace LinThe inspiration behind the book 4:33Why Grace Lin relates to the reputation of the fortune cookie 5:30The story of the fortune cookie 7:44How folk tales helped shape her cultural identity 9:26When Grace Lin began to embrace her heritage 10:05The real reason she writes about Chinese cuisine 11:11How early Chinese immigrants adapted to the American palate 12:15One example of a Chinese-American creation 13:55Misconceptions about Chinese food 14:58How Chinese food creates a bridge with American culture 16:35Two origin stories about chopsticks 18:18The birth of Chop Suey 21:39Why Wonton Soup is the perfect gateway food 24:39Dumplings and the Taoist creation myth 26:16The story of spring rolls 29:09Grace Lin's goals for the book 31:54Why Chinese American food is really American food 33:03Why pandemic stigma encouraged her to write this book 33:19Grace Lin's process of putting stories together to create a book 35:02Separating historical myths from dinner-table fiction 35:46Her favorite Chinese comfort food 36:29Describing Chinese food in American culture 36:59Her favorite myths in the book 37:39Her favorite food that isn’t Chinese food 38:20When she knew she wanted to become an author 38:49Her process as a writer 40:42How she finds the right environment to work 42:00What she wishes she knew before becoming an author 42:40Why she wouldn’t want to live in ancient China 44:27I'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 other AuthorsCConversations with Will Guidara - Unreasonable HospitalityLinks to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetWe should be proud of the Fortune Cookie because it's like one of the first truly Asian American foods.Click To TweetPeople think of Chinese food as cheap food, and they don't realize that it has this rich, beautiful history and mythology behind it.Click To TweetMost people do not create books for the money. They create books for love. So create the books that you love.Click To TweetSocial mediaAuthor Grace LinInstagramFacebookLinks mentioned in this episodeWebsite Author Grace Lin
5 Providence Restaurants. Today, I’m sharing a panel discussion I had with 5 of Rhode Island’s finest culinary professionals at the Star Chef’s event in Providence. Chef Derek Wagner from Nick’s on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence. You’ll hear what makes the cuisine of New England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape.What you'll learn from this 5 Providence RestaurantsPerspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51The two cities that are leading the food scene in Rhode Island 5:17Why Newport is tough for new restaurants 6:11How the seasons and landscape affect the food 6:47Why Providence has a Napoleon complex 10:55The importance of taking risks and standing out 13:16How the scene has become more representative of New England 10:40The pros of their proximity to Boston 18:50How Covid scrapped the seasonal restaurant trend 20:37Creating community through the local food system 22:19Having pride in what’s local to your area 26:36Highlighting local fish that weren’t popular before 29:065 Providence Restaurants talk about building a menu around what’s available rather than what you want 30:44Reducing waste in the local food system 32:56How ideas for new dishes are formed 34:48Giving everyone a voice in the creative process 36:07Coming up with a seasonally inspired cocktail menu 38:37The alchemy of cooking 44:04How trends shape menus for each chef from 5 Providence Restaurants 47:42The role of Covid in the fast casual trend 49:26Incorporating fermentation into the kitchen 51:55Trends chefs would like to see take hold 53:37The future of fine dining 54:32How restaurants are returning to niche dishes 58:12The pros and cons of running a food truck 59:45What food says about place and time 1:07:33The role of AI in kitchens 1:09:25How customers can help shape the future of food 1:15:14Sneaking education onto the plates people eat 1:17:21Serving up authenticity 1:19:45I'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 EnglandDon'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 Derek Wagner and chef Jamie Bissonnette.Conversation with Chef Derek WagnerInterview with Chef Jamie BissonnetteLinks to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinClick to tweetOne thing I've always liked about Providenc...
Today, I'm diving into the Bold Fork Books Chef Panel discussion, organized by co-owner Clementine Thomas, co-owner of the Bold Fork Books bookstore in Washington DC. Joining me are Chef Matt Conroy from Lutèce in DC and Chef Opie Crooks from FARM Hospitality Group in Savannah, Georgia.Listen in as these culinary professionals share their initial reactions to my book, Conversations Behind the Kitchen Door. Through their insights, discover how the stories within have deeply resonated with them, drawing from their rich experiences in the industry.What you'll learn from this Bold Fork Books Chef PanelWhy this isn’t just a book for chefs 2:39Skills beyond cooking that you need to open a restaurant 3:42The common thread between passionate cooks 5:29How Matt Conroy developed his love for the industry 6:25How Opie Crooks moved up in the business 7:44The farmer story that resonated with Matt Conroy 10:14A reading about the importance of traditional cooking methods 12:28Letting food communicate something about where you are 15:35What the way you cook says about your level of experience 16:20Why complexity isn’t always the best route 17:33The trap young chefs often fall into 18:24The Chef Panel discuss the importance of finding your own voice as a cook 18:46When you can’t hide behind technique 19:27How Matt expanded his culinary influence 20:48The problem of palate fatigue 21:20Bringing a more local food experience to hotel restaurants 22:30What makes the stories in the book unique 24:09Why life experience is an important asset when it comes to cooking 25:21How the book idea came to fruition 28:12The process of pitching a book to publishing agencies 29:42Underrated cookbooks for everyone discussed at Bold Fork Books 31:00What’s motivating the cultural shift in kitchens 34:38What a Frenchman living in the US misses about French food 37:35I'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 Matt Conroy and Opie CrooksDon'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 Conroy and Opie Crooks.Conversation with chef Matt ConroyInterview with chef Opie CrooksLinks to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonCraig Laban Food CriticChef Chris KajiokaChef Suzanne GoinClick to tweetI thought the book did a really great job of riding the line between making it [chef life] sound romantic and also making it sound very real. - Opie CrooksClick To TweetUnlike many books that romanticize our jobs, "Conversations Behind The Kitchen Door" portrays both the dream and the reality. - Matt ConroyClick To TweetSocial mediaBold Fork BooksInstagramFacebookSocial mediaChef Matt ConroyInstagramSocial mediaChef Opie CrooksInstagramLinks mentioned in this episodeBold Fork Books bookstore iin WDCRestaurant Lutèce in WDC
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 values driving Take Root Hospitality Group. Plus, discover how Michael's culinary adventures in California and New York have been instrumental in shaping his unique gastronomic vision. Don't miss this flavorful conversation! What you'll learn from chef Michael Gallina The flavors and smells of chef Michaael Gallina's childhood 2:54A family-favorite dish that sparked his interest in cooking 3:35Road tripping and discovering a love for food 5:35When school finally clicked for him 7:37Working with Daniel Humm 9:05How chef Michael Gallina met DanBarber 10:40Learning and cooking based on seasonality 12:01The most transformative time of his culinary life 12:43Why Miichael Gallina eventually went back home to St. Louis 14:56Working at Fäviken 16:14The philosophy behind his hospitality group 17:57How they personalize the menu for each guest 18:56The importance of relationship-building with suppliers 20:28The vegetable that’s inspiring him right now 21:33His biggest source of inspiration 23:01How a new dish makes it into the rotation 24:14Why hMicchael Gallina values creativity over technique and how he balances the two 25:15A creatively inspired new dish 26:29The type of food you’ll find at Winslow’s Table 28:31How to make his Tomato Tartine at home 30:36The food scene in St. Louis 32:51Big city chefs versus small city chefs 33:09How his wife helped him explore more of the St. Louis food scene 34:11Restaurants to visit in St. Louis 36:02Where to find the best ice cream in St. Louis 37:41The cookbooks that have inspired him the most 38:33Kitchen pet peeves 39:09His controversial favorite hot dog 39:42A Unique Hot Sauce Obsession 40:17An addendum to his favorite cookbooks 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 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 tweet
We really get to work with the farmers. Instead of always wanting the best produce, we ask, what else do you need us to utilize to make you successful? It's my job as a chef to figure out a way to cook that in a delicious way that people will enjoy. Click To Tweet
We don't have a menu. You come in and we ask you if you have any dietary restrictions. or any allergies and then we hand write a menu for you. Click To Tweet
We all think collaboration is the best way to be successful. Because one or two minds can only come up with so much when you're trying to push and be creative and be different. Click To Tweet
Social media Chef Miichael Gallina
Social media Vicia Restaurant
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 2:48What motivated him to keep writing 3:44The person who has had the most significant impact on his life 5:56How to measure your leadership principles 8:40Advice about persisting when you fear failure 9:57The life experience that introduced Will Guidara to the art of hospitality 10:50Why greatness starts with leadership 13:20The core of his hospitality principles 15:37An example of going the extra mile 17:55The disconnect between authority and the people on the ground 20:27Why the principles of the book apply to every business 22:26The best place to spend your marketing energy 23:47Securing a long-term business legacy 24:58How to spend as a restaurant owner 27:30Extending hospitality perks to your team 29:47The power of gift-giving 31:21Recruiting the right people to be on your team 32:20How Will Guidara activated the concept of “radical reinvention” 33:58Getting people on board with change 35:14Why the table should be held as a sacred space 36:37What he noticed as a customer in his own restaurant 37:27The role of empathy in hospitality 39:37A new way to see workplace tension 40:28The benefits of having an “optimists memory” 41:39Writers who have inspired him 42:41Applying radical hospitality to your life 44:39An 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 Pepin
Chef Maneet Chauhan
Chef Joe Sasto by @josephcweaver
Chef Tiffany Derry
Click to tweet from Will Guidara
In 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 Tweet
The best leadership principles are evergreen. Wherever you go those same rules will apply. Click To Tweet
Any 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 Tweet
Social media Will Guidara
Links mentioned in this episode Unreasonable Hospitality websiteWill Guidara Ted TalkBuy the book
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 her signature modern Indian cooking. She shares stories from her childhood in India and why seasonality is so important to her cooking. She’ll also tackle some of the most common misconceptions people have about Indian cuisine and inspire you to cook outside of the box. What you'll learn from Chef Maneet Chauhan The smell that takes Maneet Chauhan back to her childhood 3:23Why you should visit a food festival in India 5:01How her love for cooking began 5:2Where she’s currently gathering inspiration 8:35]Advice on forming your team 9:51The wisdom of experience 11:11The simple key to her approach to Indian food 12:47How creativity became a bestseller 13:14Who Maneet Chauhan admires most in the food industry 13:54How she gathered inspiration for her book 15:13A simple recipe from her book to make at home 17:04The biggest misconception about Indian food 17:52Expressing Indian food through seasonality 19:52Why Maneet Chauhan gives her team the space to be creative 23:03The trap of things being too easy 25:25Where Southern food and Indian food meet 26:23A hybrid dish you can find on her menu 27:40Maneet Chauhan culinary projects in Nashville 28:27Why she prioritizes grown from within 30:31Wise advice for aspiring chefs 31:43What to do when you make a mistake 32:33The long term effects of Covid on the industry 33:54Why many young chefs have success backwards 34:12How to think if you want to succeed 36:57What impressed Maneet Chauhan the most on Chopped 37:29Why she loves competing on TV 39:25Where to eat in Nashville 41:25Her simple, yet specific, guilty pleasure food 42:41Cookbooks to inspire your creativity 42:57Her biggest kitchen pet peeves 43:34The best and worst things about being a chef 43:46Condiments to add to your collection 44:16Advice for young chefs 44:54
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 Nashville Don'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 Alyssa GangeriInterview with chef Matt Bolus 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 tweet
When people say ‘who are the chefs that you look up to? I say it is the street vendors because they have limited resources. Everything is fresh because they have no storage. And with limited resources, they are making such incredible flavors. Click To Tweet
There is no elevator to success, you have to take the stairs. And it is okay to fail because what you learn from failure is so much more valuable than ...
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 Tusk. You’ll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them. You’ll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn’t her passion 6:22 Bonnie Morales’ paradigm shift around her family’s food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland’s seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there’s more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that’s cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie’s fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie’s food drives people to tears 1:07:02 Trends they’re seeing in the industry 1:13:47
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 featuring Top Chef Interviews Don'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 Panel Discussions.Panel Discussion Rising Stars NYC 2023 Vol2Panel Discussion Rising Stars NYC 2023 Vol1Top Chef Interviews about LeadershipTop Chef Interviews about Techniques and CreativityPanel Discussion in MadagascarTop Chef Interviews about Structure and CreativityPanel Discussion on Hispanic Heritage MonthPanel Discussion with chefs from the Documentary "Her Name is Chef" Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
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 journey from California to Texas and learn from his expertise of Mexican cuisine. He shares the influences that drive his much loved restaurant menu, how professional recognition o pens doors, and his most recent inspiration for a future restaurant project. What you'll learn from chef Edgar Rico from Nixta Taqueria
Winning the James Beard award 4:24 Why opening right before the pandemic was a blessing in disguise 7:36 How the masa has evolved since they opened 8:06 Ensuring that creativity runs free 9:40 Establishing your identity when going from a cook to a chef 10:32 The influence of California’s Central Valley on chef Edgar Rico's childhood 11:45 Why Edgar Rico tried to move away from Mexican food as a kid 13:26 How he got hooked on the idea of cooking 14:31 His first industry job 16:1 How chef Edgar Rico ended up at CIA in New York at the last minute 17:19 His thoughts on a culinary school education 19:19 How he ended up working for his culinary idols 21:21 Moving from LA to Austin and elevating nixtamalization 25:42 The chefs that influenced his menu at Nixta Taqueria 30:27 What he likes about his tiny restaurant 33:09 Breaking down their bestselling taco at Nixta Taqueria 35:07 The birth of their bestselling vegetarian dish 38:06 How recognition helped them level up 41:54 Getting through the process to visit Iran 48:14 Surprises on his visit 50:55 The untapped culinary destination to visit 52:56 The strangest dish he ate in Iran 54:49 Bread culture in Iran 57:25 How his kitchen size shapes his menu 1:03:00 Places to eat in Austin 1:06:16 His guilty pleasure food 1:09:40 Inspirational cookbooks 1:10:23 Kitchen pet peeves 1:12:04 Condiments chef Edgar Rico loves 1:12:57
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 chefs in Austin Don't miss out on the chance to hear from these talented chefs from 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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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I’m never set in my ways where I say, ‘This is the only way we can do it and we can never change’ because it limits creativity. And when you limit creativity, that's just not a fun place to work at. Click To Tweet
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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 his memories back to his childhood. He explores how his Mexican heritage has shaped his culinary style and talks about the mentors he’s had along the way. You’ll learn about the special relationship he has forged with the farmers in his community, and what sets his restaurant apart in the vibrant Austin restaurant landscape. What you'll learn from Chef Rick Lopez at La Condesa The moment Chef Rick Lopez found out about the James Beard nomination for La Condesa 4:02Growing up in a San Antonio kitchen 6:23Chef Rick Lopez' childhood experience going to restaurants with his dad 8:07When he realized he wanted to make food for a living 9:35What McDonald's taught him about teamwork 10:45How his Maine internship helped him recognize his passion 13:23Mentors who helped shaped his style 14:35The chef who reminded him about the importance of self-care 16:15The origin story of La Condesa 18:26How he put his imprint on an existing restaurant (La Condesa) as the new owner 20:55Returning to his cultural roots 23:56Why Chef Rick Lopez' team makes fun of his accent 25:42What he’s learned about Mexican cuisine from his travels 26:35How he sources inspiration for his menu 27:14Why he needs the energy of the farmers 28:40The way Chef Rick Lopez works with local farmers 30:01How he gets shy chefs to open up 31:27The collaborative process 32:24Seasonality in Texas 34:13A simple dish you can make at home 38:20The influences behind his leadership style 41:20Why feeling comfortable is so important in his kitchen at La Condesa 42:06Where to eat in Austin 46:35His guilty pleasure food 49:23Cookbooks to inspire you 49:42Pet peeves in the kitchen 51:01His must-have condiment 52:06
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 Austin Don'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 Austin.Conversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie 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
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When I came back to Texas, I knew I wanted to give back to my heritage.
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 order of merit.
You’ll hear about his very early start in the industry in the family restaurant in France, and what his experience was like coming to America. He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen.
Join me today as I venture into the flavorful world of culinary legend, Chef Jacques Pépin. My esteemed guest's culinary journey transcends seven decades, his expertise honed from his tender years at his family-run restaurant in France to global culinary arenas. We'll delve into the life and experiences of a man who's cooked for presidents, received the Legion of Honor, France’s highest order of merit, and captured the hearts of food enthusiasts worldwide.
You’ll hear about Pépin's rich history, from his humble beginnings at his family's bistro in France to his successful transition to American culinary scene. He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen.
Chef Jacques Pépin has fostered another creative passion - painting. At 86 years old, he is as comfortable behind an easel as he is at a gas range. Pépin's passion for art has been a lifelong journey, beginning when he moved to the U.S. in 1959 and decided to return to school. Though his education primarily focused on culinary studies, his artistic instincts emerged and have continued to grow over time. He has created over 70 works of art in the past 50 years.
Beyond his personal artistic endeavors, Pépin is also the founder of the Jacques Pépin Foundation, a nonprofit that supports culinary arts education and training, particularly aimed at adults with high barriers to employment. The Foundation provides grants, curricula, and an educational video library to its beneficiaries. What you'll learn from Chef Jacques Pépin
Would he have done anything differently in his career? 3:54 Why Jacques Pépin came to America and ended up staying for 16 years 4:56 Child labor in France and how things used to be 5:31 How kitchen work was a part of Chef Jacques Pépin early life 6:54 His experience cooking for French Président Charles de Gaulle 9:13 How the “cook” used to be seen in society 11:42 Why Jacques Pépin turned down a job at the White House 12:30 How working at Howard Johnson changed his life 13:27 His first experience in an American supermarket 16:09 Becoming the quintessential American chef 19:03 Why Julia Child was “more French” than he is 22:11 The beauty of the NY restaurant scene 24:16 His love for chicken 25:07 The role of food in our lives and memories 28:53 What he considers the most difficult dish 30:25 The secret to longevity in the industry 31:09 Why it’s important to expose children to food 31:20 How food brings us together 34:47 Why food is the universal language 35:13 His favorite kind of wine 36:09 Why he’s not into wine tasting and what he prefers instead 39:16 Advice for young chefs 40:05 What he taught people to cook in his class “The Ultimate Meal” 41:00 His view on what makes a great restaurant 41:48 The culinary school question 43:30 His theory of “punctuation cooking” 45:31 The trajectory of his painting career 46:51 How he started his foundation 47:33 Similarities between painting and cooking 50:41 His guilty pleasure category of food 52:13 His favorite cookbooks 52:43
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 journey, and how this James Beard nominated chef harmonizes his professional and personal life with his wife, Chef Janine Booth. You’ll discover their collaborative process in creating menus, and how Chef McKinnis balances creativity and the execution of an idea in a restaurant.
What you’ll learn from Chef Jeff McInnis* The smell that reminds him of his southern childhood 3:25 * How Jeff McInnis’ perception of farm work evolved 4:00 * Chef Jeff McInnis’ first industry job 6:10 * How he saved the day and began to work his way up 6:24 * The power of positive feedback 9:30 * Chef Jeff McInnis’ culinary mentors 10:30 * How the concept for Yardbird developed 12:13 * The changes in his leadership style 15:15 * Going from a chef to an owner 17:26 * Balancing a household with two chefs 18:26 * An upcoming project and how they’re collaborating 20:03 * Jeff McInnis’ advice on working with your spouse 22:21 * Lessons from being a restaurateur in New York 23:37 * His first restaurant collaboration with his wife 25:12 * Why location matters in a competitive industry 29:24 * Where the fried chicken sandwich wasn’t just a passing trend 30:53 * The inspiration for opening an Italian concept 32:06 * The conceptual restrictions of being a “southern food” chef 35:08 * How sources of inspiration change over the years 36:41 * What he wishes he had more time to do 37:58 * One place that really triggered his creativity 38:22 * How he builds a profitable menu and balances creativity 39:29 * What pisses him off about how people write menus 41:37 * Restaurants to try in Miami 45:51 * Chef jeff McInnis’ guilty pleasure food 47:32 * Three inspirational cookbooks 48:06 * What not to do in his kitchens 49:12 * Necessary condiments 49:45
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 MiamiAfter you listen to chef Jeff McInnis, don’t miss out on the chance to hear from other talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other chefs from Miami.
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweetI had not understood that Southern food was respected. I guess I didn’t think Southern food was cool because I grew up with it.
Click To TweetI realized that the roots of where I was from were actually very valuable and the food that I grew up with, the fried chicken, the fish, all that stuff was cool and hip.
Click To TweetI do find myself not being as much of a risk-taker as I get older. I don’t know if that’s something that other chefs would share.
Click To TweetSocial mediaChef Jeff McInnis
Social mediaRoot and Bone
Social mediaStiltsville Fish Baar
Social mediaMi’Talia Kitchen
Links mentioned in this episodeMi’Talia Kitchen
Root & Bone
Stiltsville Fish Bar
Roots Coastal Kitchen
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Links mentioned in this episodeNicks on Broadway
Johnson & Wales New Providence
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaCanje
Links mentioned in this episodeEmmer & Rye Hospitality Group
Canje Austin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaOyster Oyster
Links mentioned in this episodeRestaurant Oyster Oyster
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaSugar Glider Kitchen
Links mentioned in this episodeGesine Bullock-Prado website
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 City
I’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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaTrigg Brown
Social mediaRafiq Salim
Social mediaChef Celia Lee
Social mediaMatt Reysen
Links 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
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaTrigg Brown
Social mediaRafiq Salim
Social mediaCelia Lee
Social mediaMatt Reysen
Links mentioned in this episodeContra restaurant
Wildair restaurant
Win Son restaurant
Win Son Bakery
Rolo’s restaurant
Naro restaurant
Al Coro Bar
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:
- 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.
- Pork: Hoja santa pairs well with pork, particularly when used to marinate or season the meat before cooking.
- Chicken: Hoja santa can be used to add flavor to chicken dishes, either as a marinade or by wrapping the meat before cooking.
- Tamales: Hoja santa is a traditional ingredient in tamales, where it is used to wrap the filling before steaming.
- Soups and stews: Hoja santa can be added to soups and stews to add flavor and aroma.
- 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.
- Cocktails: Hoja santa can be used to add a unique and complex flavor to craft cocktails.
- Desserts: Hoja santa can be used in sweet dishes, such as ice cream or puddings, to add a hint of anise-like flavor.
- Grilled vegetables: Hoja santa can be used to season grilled vegetables, such as zucchini or bell peppers, for added flavor.
- 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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaItamae
Links mentioned in this episodeItamae Miami
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:
- Fried chicken
- Pork chops
- Grilled fish
- French fries
- Burgers
- Sandwiches
- Eggs
- Tofu
- Grilled vegetables
- 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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaChef Pubbelly Sushi
Social mediaChef Patio Isola
Links mentioned in this episodeChef Jose Mendin
Pubbelly Sushi
Casa Isola
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaRestaurant Gabriel Kreuther
Social mediaChef’s PSA
Links 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)
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:
- Soak the dates in 3 cups of water for a minimum of 2 hours or overnight.
- Drain the water and reserve it.
- Add the soaked dates to a blender and blend until smooth.
- Pour the blended mixture into a saucepan and add 2 cups of the reserved water.
- Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
- Add lemon juice, if using, and stir.
- Remove from heat and let it cool for a few minutes.
- Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.
- 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:
- 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).
- Stir the ingredients together and bring the mixture to a boil over medium heat.
- Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Remove the sauce from heat and let it cool for a few minutes.
- 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:
- In a rocks glass, add the date syrup and bitters.
- Stir the ingredients together until the date syrup is dissolved.
- Add a large ice cube to the glass.
- Pour the whiskey over the ice.
- Stir the cocktail gently for a few seconds.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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
- For a new Yogurt Parfait style: A healthy and delicious layered dessert, where date syrup is drizzled over yogurt, granola and fresh fruits.
- With Cardamom Chai latte: A warm and flavorful drink, where date syrup is used to sweeten a traditional chai tea blend.
- 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.
- 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.
- A twist on a Roasted Eggplant Dip: A flavorful and healthy dip, where roasted eggplant is blended with tahini, lemon juice, and date syrup.
- 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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Social mediaMaryGold’s Brasserie
Links mentioned in this episodeMaryGold’s Brasserie
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:
- In a blender or food processor, combine the chili peppers, shallots, garlic, and salt. Pulse until the mixture is finely chopped.
- 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.
- Reduce the heat to low and simmer for 5-10 minutes, or until the mixture has thickened slightly.
- 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:
- Grilled meats such as chicken, pork, or beef
- Fried rice or noodles
- Steamed or stir-fried vegetables
- Scrambled eggs or omelets
- Sandwiches or burgers
- Soups or stews
- Grilled cheese sandwiches
- Roasted or baked potatoes
- Tofu or tempeh
- 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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Click To TweetSocial mediaChef Masako Morishita
Social mediaChef Carlo Lamagna
Social mediaChef Fermin Nunez
Links 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
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne GoinMorristown – South and PineSeasonal salad at South and PineSouth and Pine restaurantLamb meatballs from chef Leia Gaccione
Click 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.
Click To TweetSocial mediaChef Leia Gaccione
Social mediaRestaurant South + Pine
Links mentioned in this episodeSouth + Pine in Morristown, NJ
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 Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click 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
Click To TweetSocial mediaChef Hari Cameron
Social mediaChef Andrew McLeod
Social mediaPastry Chef Sam Mason
Links mentioned in this episodeOrder book “Conversation Behind The Kitchen Door”
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 visiting a country still in the process of discovering itself. They share their favorite local ingredients, the creative ways they utilized them, and you’ll hear about the local food and growing cocktail culture. What you'll learn from our rip to Madagascar The vanilla-inspired dishes they came up with before their trip to Madagascar (4:03)How visiting Madagascar opened the door to new flavors and inspiration (5:36)Impressions of the vanilla-making process in Madagascar (9:08)How flavor and fragrance are intertwined (10:25)The complexities of Madagascar’s colonial past (12:46)A surprising truth about Madagascar vanilla (14:22)A comparison between the first and second most expensive ingredients in the world and where they come from (17:04)How the use of vanilla in Madagascar is changing (19:33)What the vanilla competition was like (21:08)Why one restaurant stood out during their trip to Madagascar (25:01)A spicy Madagascar chili dish Chef Falkner created (27:12)Shannon Tebay’s serendipitous ingredient coincidence (29:05)Michaels’ oyster incident and a raving fan (30:49)One special memory they all shared (33:42)Dishes and drinks that capture the flavor of Madagascar (40:25)Final thoughts on how to describe their travel experiences in Madagascar (44:51)What it feels like to drive through the streets of Madagascar (46:17)Link to the podcast episode on Apple Podcast Links to other episodes with my guests Conversation with chef Elizabeth FalknerConversation with chef Michael Gulotta 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
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Boat trip in Madagascar
Cocoa Farm in Madagascar
Trip in Madagascar
Cocktail competition in Madagascar
Click to tweet
I find generally speaking that if it grows together, it goes together. So a lot of food that comes out of the same regions, they end up integrating really well.-Shannon Tebay Click To Tweet
I think it's 100% true that in mixology and in pastry, often those people are leading the change. It's always the cocktails and the desserts that are leading the path of flavor.-Elizabeth Falkner Click To Tweet
I think it's 100% true that in mixology and in pastry, often those people are leading the change. It's always the cocktails and the desserts that are leading the path of flavor.-Elizabeth Falkner Click To Tweet
Social media Chef Elizabeth Falkner
Social media Chef Michael Gulotta
Social media Mixologist Shannon Tebay
Links mentioned in this episode Chef Kelly English websiteRestaurant IrisThe Second Line
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 culinary memoir, the unique influence of immigration on American food culture, and you’ll find relevant information about the book writing and publishing process if you’ve been considering writing a book of your own. The book is officially on shelves and available for purchase today, on November, 8th. By purchasing the book directly from my website, you’ll also be supporting the efforts of Chef Jose Andres' association. For every purchase, I will donate $1 to his project World Central Kitchen, an association that helps to bring fresh meals to people in crisis around the world. Behind the scenes of Emmanuel Laroche writing his book Conversation Behind The Kitchen Door The first time Emmanuel Laroche thought about writing a book (2:51)Finding the right resources for getting published (5:33)How long the process took from start to finish (7:12)A summary of the contents of the book Conversations Behind The Kitchen Door (7:59)How the book differs from the podcast content (8:31)The structure of the chapters (10:18)What culinary leaders have in common when it comes to process (11:57)Why the kitchen is a metaphor for life (13:08)Why you shouldn’t follow recipes (13:49)Deciding to publish via the traditional route (14:32)Writing a book proposal to submit to an agent (15:50)Culinary leaders featured in the book Conversations Behind The Kitchen Door (17:41)Why I asked Chef Elizabeth Falkner to write the forward (18:37)An excerpt from the book Conversations Behind The Kitchen Door (20:06)How immigration influenced the American palate (21:50)Who should read this book (23:06)Click here to find recipes from the chefs featured in the book (24:19)How I found the time and space to write (26:04)Where to find the book Conversations Behind The Kitchen Door near you and how to request it (27:22)Link to the podcast episode on Apple Podcast 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
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Jose Garces’ Endorsement book Conversations Behind The Kitchen Door
Jeremy Umansky’s Endorsement book Conversations Behind The Kitchen Door
Elizabeth Falkner’s Endorsement book Conversations Behind The Kitchen Door
Quote from Chef Dan Kluger
Click to tweet
The main question that has had in my head was, Am I able to write?, and If I write something, is it going to be interesting? Click To Tweet
I explored the future of culinary creativity that is based on 50 conversations that I had with American Culinary leaders on the podcast. Click To Tweet
It was important for me to feature the influences from other origins coming from the first and second-generation chefs, and the importance of immigration in the way America eats today. Click To Tweet
This book will help the readers know how to choose quality ingredients and develop r...
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 in kitchens from London to Australia, and how his approach to food has been shaped by that international exposure. He reveals what it was like to work with “perfectionist” Shane Ingram and how that led him to finding his cooking style. He also talks about the importance of intentionality in the kitchen, utilizing the whole product, and his foray into the food truck business. What you'll learn with chef Nathanial Zimet
The food smell from his childhood (3:35) When his passion for cooking began (4:29) Why he never cooked at home growing up (5:06) The reason he chose to become a chef (6:14) His biggest food influence while living in Australia (10:02) Mentors who’ve influenced him the most (10:41) Why he’s grateful for working in a challenging kitchen environment (11:27) What he learned from Shane Ingram (15:11) What it’s like working with a perfectionist chef (16:34) The most memorable interaction he and Chef Ingram had (18:54) His post-Katrina food truck business (20:30) How he perfected his BBQ sauce (22:51) His business advice about food trucks (24:54) The concept behind Boucherie (28:42) How he keeps food costs down (29:06) What’s he’s most proud of in his restaurants (30:12) A life-altering event and what it taught him (31:06) What he learned from spending time in the hospital (33:17) The inspiration behind the Boucherie Feeds program (34:33) Why purchasing whole ingredients are so important (37:47) The importance of intentionality in life and business (38:41) Feeding public school students versus private school students (40:40) How to make Boucherie buffalo sauce at home (44:24) Where to eat in New Orleans (47:44) His simple guilty pleasure food (49:29) 3 cookbooks that inspire (49:45) What not to do in his kitchen (50:47) A peek inside his condiment closet (51:04) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in New Orleans Conversation with chef Michael Gulotta 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
Social media Chef Nathanial Zimet
Social media Restaurant Boucherie
Social media Restaurant Bourrée
Links mentioned in this episode Chef Kelly English website
Restaurant Iris
The Second Line
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.
You’ll hear about the biggest life project they’re about to take on, and how it’s influencing what they’re eating, prepping, and painting on their walls. You’ll share plenty of laughs as they talk about their podcast and some of the guests they’ve welcomed to the show. You’ll also learn about the fascinating worlds of a food consultant and an herbalist, and how the common thread of food connects us all. What you'll learn with chef Mikey and Rinne
Mikey and Rinne biggest and most exciting project yet (2:52) How listeners can help with an important task (4:05) How true foodies paint a room (6:48) Rinne’s most memorable go-to meal (8:52) The simpler food favorites of Mikey (10:25) How their podcast evolved (12:14) The way food connects us all (14:05) How they’re prepping the fridge for their new arrival (15:30) Mikey’s favorite podcast moments (17:21) Their dream guests for the show (19:00) The CIA experience from Mikey’s perspective (21:54) How he explores the creative possibilities of food (25:14) What an herbalist does (31:13) Where culinary school and acupuncture school intersect (32:29) Mikey and Rinne’s best places to eat in Portland (36:19) Their guilty pleasure foods (40:17) A tricky “would you rather” question (40:59) Mikey’s secret convenience store snacks (41:52) I scream, you scream, we all scream for toppings (43:47) The ultimate fast food fry contest (44:39) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Portland Conversation with chef Carlo Lamagna
Conversation with chef Bonnie Morales 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
Social media Mike and Rinne Eat In!
Links mentioned in this episode Mikey and Rinne Eat In! website
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 past with the future in his food. He shares his sources of inspiration and his experiences on TV cooking competition shows like Chopped, Beat Bobby Flay and Alex versus America. What you'll learn with chef Chris Coleman
Chef Chris Coleman early train trips to visit his grandparents on the farm (2:48) The smell that brings back childhood memories (3:29) A jam hack from his grandmother (5:02) How his grandmother’s cooking has influenced his menu (6:00) Why Chef Chris Coleman loves being on cooking shows (7:49) How Chris Coleman's passion for cooking started (9:54) How he describes his style of food (10:49) The expansion of the food scene in Charlotte (11:28) One dish that will help you understand his food (13:14) The rice that founded the South (15:19) The “southern progressive” style of The Goodyear House (17:25) How southern food differs by region (20:17) Who’s influencing the menu at Goodyear (22:18) The concept behind Old Town Rock Hill (23:01) A preview of what you’ll taste at Old Town (26:07) One southern dish to try at home (27:26) What’s on the horizon for Charlotte (30:24) Why balance is a part of chef Chris Coleman's company ethos (31:13) A restaurant tour of the city (32:31) Chris Coleman's guilty pleasure foods (34:35) Cookbooks you should have in your kitchen (34:57) Pet peeves in the back of the house (35:44) Must-have condiments (36:39) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in the Carolinas Conversation with mixologist Bob Peters in Charlotte
Conversation with chef Shamil Velazquez in Charleston 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
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Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor
Dish by chef Chris Coleman
Dish by chef Chris Coleman
Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor
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My grandma had the best cast-iron dropped biscuits in the world, so there was no rolling or laminating. Just make the dough and spoon it into the cast iron; they were really crunchy on the outside and crumbly in the middle, and it's one of my favorite things to make to this day. Click To Tweet
If you can be on the national stage, like the Food Network, there's no better publicity than that. I've always enjoyed competition. All those shows are competitions at heart. I've always been a bit of a ham, you know. I love entertaining people. Click To Tweet
My brand and kind of who I've created myself to be is this guy who celebrates southern food and what it can be. Click To Tweet
Charlotte is a city of transplants. It's a city of growing culture and a growing community. It's inspiring to see people from Africa, Eastern Europe, Western Europe, and Central and Latin America move into the city and bring their food culture with them. Click To Tweet
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 he got his position at BRUTØ, the development of his cooking style based on elevated Mexican food with Asian ingredients and southern flair, and what it means to be a son of Mexican immigrants. He shares the importance of immigrants in the food cycle and why immigration policy advocacy is so important to him. What you'll learn with chef Michael Diaz de Leon The smells that remind him of childhood (3:15)How chef Michael Diaz de Leon's family inspired him to cook (3:59)Chef Michael Diaz de Leon early misconceptions about Mexican food (5:05)The restaurants that shaped him professionally (6:32)What brought him to Denver (9:05)How he started at BRUTØ (9:47)The worldly concept at BRUTØ (12:57)Michael Diaz de Leon love for everything saucy (15:58)The wide variety of chiles they use at Bruto (17:06)How the creation process works for each dish (18:41)Why he believes creativity comes first (20:33)How important fermentation is to the menu (22:28)The importance of immigrants in the US food culture (23:29)Why he’s so passionate about immigration reform (25:33)How to make the perfect tortilla at home (26:45)The best places to eat in Denver (28:07)Chef Michael Diaz de Leon guilty pleasure (30:14)The cookbooks that have inspired him the most (30:28)His next career step (30:43)Kitchen pet peeves (31:01)His home hot sauce sauce collection (31:21)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Colorado Conversation with chef Kelly WhitakerConversation with chef Brother Luck 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
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I remember pretending that I was playing chef. I would set up a fake kitchen and make fake food and then right around that time, I started to make myself food at the house. And that’s kind of how I started. Click To Tweet
I think if you have something very creative, and you serve it in a good way, the technique will fall behind it. Click To Tweet
Immigrants feed America, but the children of immigrants will continue to feed America. Click To Tweet
I’m obsessed with open-fire cooking. That's going to be the next step of my career after I'm done with restaurants. I think I want to just cook outside, drink good wine and cook good food. Click To Tweet
Social media Chef Michael Diaz de Leon
Social media Restaurant BRUTØ
Links mentioned in this episode Restaurant BRUTØ
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 cooking background, how he formed his Hospitality Group Id Est, and the unique values of the team. He shares the importance of his commercial milling operation, his work with local farmers, and why grains should be the starting point of building any dish. You’ll also hear the concept behind his restaurant, The Wolf’s Tailor, and learn what makes Dry Storage flours so special. What you'll learn with chef Kelly Whitaker Why Denver restaurants are finally gaining attention (3:23)Cooking in California versus Colorado (4:50)Chef Kelly Whitaker talks about the great migration of chefs coming to the state (5:40)The signature produce from Colorado (7:21)Diversity of landscapes and foods (9:00)Why the hospitality group is so focused on grains (10:51)Changing the way we think about grains (13:46)The learning curve of specialty flours (17:41)Why a quality dish should always start with quality flour (19:46)The ingredient that has made the biggest impact on his menu (22:55)How the grain market is evolving (22:34)What coffee has to teach us about flour (24:22)Where chef Kelly Whittaker's inspiration comes from (27:39)How his cultural background informs his food (29:22)Kelly Whitaker's process of deduction when it comes to building a dish (31:21)How the pandemic shaped his menu (33:31)Utilizing products and their by products (36:59)The concept behind Kelly Whitaker's hospitality group (38:46)Uncovering the hidden agenda behind the names of his restaurants (39:47)The concept behind The Wolf’s Tailor (40:13)Why it’s not about competition (42:48)A food tour of Denver (43:29)Chef Kelly Whittaker once-upon-a-time guilty pleasure (44:45)Top 3 cookbooks to add to your collection (45:14)Kitchen pet peeves to avoid (46:00)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Colorado Conversation with chef Brother Luck 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
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Bento Box at The Wolf’s Tailor
Bread / @dry_storage yecora rojo sourdough “a la minute”, nettle butter, benne pesto
Pineapple mint, fresh peas, pea pesto, crispy potatoes
Pacific salmon palissade peaches with curry tomatoes mirin kumbu Thai basil cilantro coconut cream
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Where are we at today and where could Colorado potentially be on this map? I think it was very much there and sometimes even maybe even a little ahead of certain communities. Click To Tweet
of certain communities.
When we say [grain] is our medium for change, it's a big impact crop. We grow unique varieties on an acre, but the idea is that this is a scalable thing that can have a lot of good for the planet and people and flavor. Click To Tweet
Bakers understand a lot about flour and grains. But for cooks in general, there's a learning curve.
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 isn't rocket science. This is food.”
You’ll hear why he left the kitchen, how he took the leap into the world wide web, and what he offered in the early days of food blogging that helped catapult him to the top of search engines. He shares SEO and social media tips for anyone in the culinary realm, and explains why following the trends is such a necessary part of staying relevant. What you'll learn with chef Dennis Littley
How chef Dennis Littley describes his role in the culinary world (2:29) When he fell in love with cooking (3:03) How Dennis Littley transitioned from the kitchen to the web (4:38) What really helped him gain a presence online (6:35) How Dennis Littley decides what to write about on his blog (8:02) What makes Chef Dennis Littley’s recipes stand out (8:54) The foods he loves to cook the most (11:33) What he does differently from most chefs (13:35) Who’s cooking and following the blog (15:03) The simple secret to his success (16:01) How chef Dennis Littley keeps up with the ever changing social media frenzy (18:57) SEO tips for aspiring bloggers (20:06) Advice for a young Dennis (27:31) His start in travel blogging (28:33) How to become a travel blogger (29:17) When he struck travel-blogging greatness (29:51) His favorite travel adventure (32:14) How the food in Ireland surprised him (33:49) The biggest benefit to being a blogger (35:51) A tasting tour of New Jersey (36:54) Dennis Littley's favorite ice cream flavor (40:32) His trick for not indulging too much at home (40:46) Where he’d love to go travel blogging (41:23) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Andy Doubrava
Chef Chris Kajioka
Chef Sheldon Simeon
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I have a lot of friends that are bloggers and they're saying, ‘Well, I search keywords to see what I should write about and what's going to be the most popular'. I just write about what I want for dinner! I don't base what I'm going to write based on how I think it'll do.
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These recipes I have made 1000s of times over my career of cooking, so they're time tested. They're not made with exotic ingredients. They're made with simple ingredients. Click To Tweet
I want to demystify cooking. I want you to find the joy of cooking. Click To Tweet
The secret to success is to be flexible.
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Blogging is like painting a bridge. When you get done at one end, it's time to start at the other end again. Click To Tweet
As a chef, I knew what sold and I knew what people wanted. I knew what they would buy night after night. So, I kind of gauge it that way as to what people want. Click To Tweet
Social media Ask Chef Dennis
Links mentioned in this episode askchefdennis.com
Charlie's Bar in Somers Point, NJ
Manco & Manco Pizza
Gregory's
Anchorage Tavern
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 a constant state of evolution. He shares the story of how a drunken night out with friends shaped his career, his intense experience of being a Top Chef contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home. What you'll learn with chef Nelson German
The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44) Dishes he ate as a kid (4:28) Nelson German's journey to cooking professionally (7:22) What his culinary school experience was like (10:46) The mentors who shaped him (11:56) How chef Nelson German nearly messed up his career (12:37) His homage to Oakland (14:09) What the pandemic did for him (15:22) The backbone of alaMar (16:15) How chef Nelson German blended the influences of European food with his Dominican background (17:25) The progression of the menu towards Afro Latino and Afro Caribbean food (19:24) How the concepts of alaMar and Sobre differ (21:17) What he loves about making cocktails (22:51) How Nelson German came up with the idea for his favorite homemade shrub (24:10) The drink (inspired by his “block mama”) that most represents his roots (26:40) How his stuffed plantain pleases vegans and meat-eaters alike (28:39) How the pandemic created his opportunity to be on Top Chef (30:59) Bonding with his Top Chef family (32:55) His favorite Dominican-style burger (34:25) A food tour through Oakland (37:18) His guilty pleasure food (38:45) The 3 cookbooks that influenced him the most (39:18) How kitchens are changing for the better (40:19) Why a happy cook is a better cook (40:58) Pet peeves in the kitchen (41:31) His home condiment collection (42:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in California Interview with Chef Joe Sasto
Conversation with Chef Kim Alter from Nightbird
Conversation with Chef Chris Cosentino
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)
Jeremy Umansky in Cleveland
Chef Andy Doubrava
Chef Sheldon Simeon
Chef Chris Kajioka
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Whole Dungeness Crab Boil @ alaMar Kitchen from chef Nelson German
Mosswood light rum blend, dominican rum, sobre mesa mamajuana mix, lime, grapefruit @Sobre Mesa
GARLIC UDON NOODLES – Garlic xo sauce, herb panko, garlic butter, fried farm egg
Sobre Mesa’s signature Day Rum with Roasted Bone Marrow (pickled cassava | baguette crostini | jerk chimichurri | smoked sea salt)
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As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere. Click To Tweet
As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have t...
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 hear about the intricacies of pasta making and why he loves to break the rules of traditional Italian food. He shares his thoughts on the future of the restaurant industry, why he’ll never be a culinary master, and who really decides when someone becomes a “chef”. What you'll learn with chef Joe Sasto
How Joe Sasto branched out in his career (3:44) A full circle career moment (5:28) The most important question Thomas Keller would ask prospective employees (8:01) Why Joe Sasto will never be “done” cooking (9:21) Chef Joe Sasto's obsession with learning new things (11:43) What he’s learned from the puff pasta snack he just launched (12:38) How his pasta snacks came to be (14:57) How the TV show appearances have influenced him (17:35) Designing a dish Joe Sasto-style (21:07) Why Chef Joe Sasto doesn’t like the word “traditional” (22:40) Why his upcoming cookbook might upset some Italians (25:01) What most Italian-American restaurants get wrong (28:55) His #1 tip for making pasta (33:10) What to know about your pasta machine (34:28) What it’s like working in the Michelin world (38:17) Seeing the Michelin dining experience from the customer perspective (41:27) The backstory behind Lazy Bear (42:27) How Lazy Bear changed the way Michelin-star ambiance was seen (43:09) Joe Sasto's view of how the industry is evolving (45:35) How social media is changing the culinary world (47:03) The widening opportunities for young chefs (49:33) How you become a “chef” (50:00) What he’s working on now (51:18) Where to eat in SF (53:55) His guilty pleasure food (54:55) Top 3 cookbooks (55:34) His biggest kitchen pet peeves (57:16) His top condiment (58:57) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in San Francisco Conversation with Chef Kim Alter from Nighhtbird
Conversation with Chef Chris Cosentino Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Chris Kajioka
Chef Andy Doubrava
Jeremy Umansky in Cleveland
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Raw beet striped dough by Joe Sastto
Melon weiser soup by Joe Sasto
Raviolo truffle bubbles by Joe Sasto
Raw green yellow strip triangoli by Joe Sasto
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You can teach anyone how to cook, you can teach anyone how to cut an onion, you can teach anyone how to make a sauce, but you can't teach someone that inner desire to be better. Click To Tweet
I get obsessed, almost to a fault, where I just spend all of my brain power, my waking moments, my sleeping moments, thinking about that thing and wanting to learn as much as I can about it until I feel like I can teach it to someone else. Click To Tweet
I spent years reading [Italian cook] books and learning that you couldn't put something on the menu unless you had that and I read the reasoning behind it. Now that I know all of those rules, I want nothing more than to just break them. Click To Tweet
Pasta is the marriage of the noodle and the sauce. Click To Tweet
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 modern trends. She shares what she’s learned from her famous mentors, and her industry-shaking “cube” that’s created a new quick to-go concept in the breakfast sandwich world. What you'll learn with pastry chef Alyssa Gangeri Why Alyssa Gangeri loves laminated pastry (3:18)What she learned from working with Frank Vollkommer (4:42)What she learned from Antonio Bachour (6:51)The many factors to consider when finding a recipe that works (8:26)Why every croissant is unique (10:27)The differences between a croissant you get in the US versus France (11:15)The best compliment she can get (11:32)Recent developments in the croissant world (13:19)The traditionalists versus the modernists (14:15)What the French do with day old croissants (16:10)Pastry chef Alyssa Gangeri inspiration for creating Buttermilk Ranch (16:51)How a croissant changes by the hour (17:40)The story of Buttermilk Ranch (19:40)Why bakeries are a dying breed (20:03)The disconnect between pastry and restaurant menus (20:40)The story of the “cube” (22:57)How the cube tastes and why it works (27:40)The evolution of this cubed sandwich (30:10)Her global sources of inspiration (31:16)The latest flavor obsession she’s experimenting with (33:15)How she’s playing with flavor crystals (34:30)The monster that Frank Vollkommer created (36:28)What’s on the menu at Buttermilk Ranch (37:20)What keeps the gelato fresh any time of day (39:06)The seasonal dessert you can try at home (41:13)How Alyssa Gangeri came up with the idea for her cookbooks (45:07)Where to eat in Nashville (49:32)Her guilty pleasure food (51:22)Cookbooks to add to your shelf (51:50)Pet peeves in the kitchen (52:34)Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Interview with chef Kelly EnglishConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleConversation 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
Chef Erik Ramirez
Chef Chris Kajioka
Chef Sheldon Simeon
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‘The Cube’ from the Butter Milk Ranch
Beignets and Strawberries from Alyssa Gangeri
Churro Croissant from Alyssa Gangeri
Colored Croissants at Butter Milk Ranch
Download Alyssa Gangeri's cake recipe Click here to download the Peach & Pecan Cake recipe
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No croissant, even if it's coming out of the same exact dough, is ever going to look exactly the same. They're all going to be slightly different and slightly unique, which I think is amazing. Click To Tweet
Don't compromise on your product because ultimately, the moment you start compromising on your product, that's when the taste is going to become different. Click To Tweet
I do know that some people are traditionalists and are going to be appalled by stuffing a croissant because ultimately,
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 in Sonora, Mexico come through in her food. She shares the lessons she learned and what she found challenging as a contestant on Top Chef, and how her life changed afterwards. You’ll also hear a special recipe that you can make at home if you’re in the mood for a taste of Mexico. What you'll learn with chef Maria Mazon
The simple beginnings of her food (2:50) Where the food comes from and how Maria Mazon sources it (4:10) The tortilla making process (4:32) Chef Maria Mazon's relationship with her business partner (5:38) Why her next project won’t be about tacos (7:53) Why you don’t see everything on the menu (10:30) The constant evolution of salsa at Boca (11:36) How being a business owner influences her creative process (12:27) Where Maria Mazon finds inspiration (13:35) The memories that charcoal brings out from her childhood (14:40) How the flavors of Sonora come through in chef M aria Mazon's food (15:54) Why her salt is so special (16:40) How her family talked her into going on Top Chef (17:33) What Maria Mazon found the most challenging about being on TV (19:04) Her biggest lessons and takeaways from the show (20:19) How life changed after Top Chef (21:13) Chef Maria Mazon favorite challenges on the show (21:59) A Maria-style dish you can cook at home (24:11) A food tour of Tucson (27:06) Her guilty pleasure food (28:10) The best Mexican cookbook you’ve probably never heard of (28:29) Maria’s biggest kitchen complaint (31:07) The condiment she’s learned to love and the spices she can’t live without (31:21) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes with woman chefs Conversation with chef Suzanne Goin from Los Angles
Conversation with chef Masako Morishita in WDC
Interview with chef Tiffany Derry in Dallas
Interview with Pastry Chef Erin Kanagy-Loux from Brooklyn
Conversation with chefs from "her Name is Chef" documentary
Conversation with Mely Martinez
Interview with chef Elizabeth Falkner
Interview with chef Silvia Barban from Brooklyn
Conversation with chef Misti Norris in Dallas
Conversation with chef Kim Alter in San Francisco Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Chris Kajioka
Chef Sheldon Simeon
Chef Erik Ramirez
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Fish Taco @ Boca Tacos in Tucson
Creative Salsas from chef Maria Mazon
Tacos in Tuxedos by chef Maria Mazon
Boca Balls and Craft Cocktail at Boca Tacos in Tucson
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Little by little, I became in love with the blender. I became in love with the types of flavors that I can put together. That's how my salsas came about. Click To Tweet
The salsas were something that allowed me as a chef to still be creative, still cooking tacos, and not get bored. That is the number one key I think for us chefs because you don't want to get bored. Because if you get bored, you get burned out. Click To Tweet
I cook with my heart. I cook with memories. I cook with music, I cook with flavors with smells. Click To Tweet
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 why he values working with local farmers and building those relationships. He talks about culinary inspiration and collaboration in his kitchen, the importance of treating one another with respect, and he shares an important word of advice for young cooks. What you'll learn with chef Andy Doubrava
The menu structure at Rustic Canyon (4:42) How frequently the menu changes (6:31) Unique sustainable farming relationships (7:43) Chef Andy Doubrava focus on preservation (8:47) The pandemic-era dinner series he hopes to bring back (10:33) How Andy Doubrava describes his cooking style (12:23) Finding the balance between being creating and running a business (13:41) Why MSG might not be so bad (14:20) On working with chef Jeremy Fox (15:16) Defining simplicity (16:31) Chef Andy Doubrava colorful sources of inspiration (18:44) The collaborative process in the kitchen (20:37) How his cooks get to flex their creativity (22:51) The scientific roots of Andy Doubrava's cooking (23:30) Why he transitioned from a musician to a chef (24:33) The connection between playing music and cooking (25:51) Andy Doubrava's poignant advice for young chef’s (27:21) His recipe for the perfect pork chops (30:25) The “curveball” in his recipe for chops (34:12) A little known fact about Andy Doubrava's food phobias (35:03) Where to eat in Santa Barbara (37:18) His guilty pleasure food (39:14) Cookbooks to inspire you (40:25) Kitchen pet peeves (42:13) His favorite spice that he puts on everything (43:27) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles 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)
Jeremy Umansky in Cleveland
Chef Sheldon Simeon
Chef Chris Kajioka
Alan Bergo
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Rustic Canyon Restaurant in LA
Beets & Berries from Rustic Canyon
@weiserfamilyfarms Melon Dish from chef Andy Doubrava
Coal-grilled Maitake Mushroom & smoked strawberry hollandaise
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Everything can be a luxury ingredient if you sell it the right way. Click To Tweet
If you don't like working somewhere, there's no reason to work there. There are kitchens out there that will not treat you like shit. And I think that's really important for people to know. Click To Tweet
Flavor is the most important thing and how we get there doesn't matter. Click To Tweet
We do what we do at Rustic without yelling, without throwing things. We’re respectful and friendly. And we have fun and we still make Michelin star food. I don't think anyone needs to put themselves through terrible work experiences. Click To Tweet
My dad is a chemist by trade. So, I think that scientific curiosity and the analytical approach are important to me. It's very important to me that I know why and how somet...
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 of the most famous cooking competition on TV.
You’ll hear about Gomez’s difficult childhood in Costa Rica, the differences in leadership style between some of the well-known chef’s he’s worked with. He also shares his sources of culinary inspiration, his adventures in Aspen, and the details of his upcoming project in Boulder, Colorado. What you'll learn with chef Byron Gomez
Why Chef Byron Gomez chose to participate in Top Chef (3:02) The hardest thing he’s ever done (4:43) How the pressure of cooking on TV differs from cooking in a Michelin-starred restaurant (7:05) One surprising aspect of Top Chef that people don’t know (8:33) The biggest lesson Top Chef Byron Gomez learned from the show (10:12) His favorite challenge from the show (11:40) Why Chef Byron Gomez struggles with his cultural identity (12:17) His childhood memories from Puerto Rico (14:54) His culinary family roots (17:10) Why Chef Byron Gomez finds the smell of food so comforting (17:42) How his family came to the US (19:17) His first cooking job (21:10) Moving to New York to get his foot in the door (21:55) A short trip through the evolution of modern Michelin cuisine (23:29) The styles of the leaders he’s worked under (26:45) Chef Byron Gomez advice for aspiring young chefs (30:18) How to educate yourself rather than going to culinary school (32:47) His experience working in Aspen (34:21) How he describes his culinary style (37:07) His sources of inspiration (40:03) What’s next in Colorado (43:15) Top 5 spots to eat in Aspen (46:05) His guilty pleasure food (48:42) Top cookbooks (49:04) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Top Chef Guests Conversation with chef Sheldon Simon
Conversation with chef Tiffany Derry
Interview with chef Elizabeth Falkner
Interview with chef Silvia Barban
Conversation with chef Brother Luck
Conversation with chef David Burke
Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Erik Ramirez
Nick DiGiovanni
Chef Sheldon Simeon
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In a Michelin restaurant, you have a team of people who will back you up and try to get you there. Because at the end of the day, it’s the reputation of the restaurant, so you have that teamwork. On Top Chef, you are on your own. Click To Tweet
What Top Chef does is that it builds a brand for you. It tells your story. Click To Tweet
Confidence is a tool that I've come to realize later on in life, but it's helped me figure out my cuisine, my voice, who I am, and to be brave enough to be like, ‘Well, this is who Byron is. Take it or leave it. Click To Tweet
I was a kid who came to the US as an immigrant, but I wasn't American enough. I am from America, because I'm from Latin America, but I'm not Costa Rican enough because I wasn't raised in Costa Rica. So I always struggle with identity. Click To Tweet
I never went to culinary school, I went to the school of hard knocks. Click To Tweet
Social media Chef Byron Gomez
Links mentioned in this episode Chef Byron Gomez
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 you can put one together, the cultural influences behind the menu at China Chilcano, and what it’s like to work with Jose Andre. He also shares his eye-opening experience working in Kyoto and breaks down what it’s like managing near-constant change with the concept of Kaiseki. He also shares his favorite way to make fried rice at home, and his special recipe for XO sauce. What you'll learn with chef Will Fung
Smells from chef Will Fung childhood (3:20) The gingery fish dish he grew up on (3:56) Breaking down the concept of the Hot Pot (5:29) How hot pot flavor profiles vary by region (7:25) The story behind Fat Choi Hot Pot (8:48) The cultural influences of China Chilcano (9:47) Dishes you’ll find on the menu at China Chilcano (10:36) Chef Will Fung experience working with Jose Andre (12:27) The menu creation process (15:26) Learning to pivot when supply issues happen (15:35) How chef Will Fung incorporates seasonal themes into his food (17:29) Understanding Kaiseki, the art of fine dining in Japan (21:56) The resources required to manage a 12-month changing menu (24:09) What floral arrangements and plating food have in common (24:48) Lessons from Kaiseki cuisine (25:35) A Kyoto food experience he’d like to see more of in America (27:03) Chef Will Fung favorite piece of cooking equipment (28:03) How to make fried rice at home, Will Fung-style (29:49) 5 spots to eat in DC (32:19) His guilty pleasure food (34:23) Cookbooks he’s been inspired by (34:49) One kitchen pet peeve (36:00) The sauce he always has on hand at home and how to make it (36:46) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in the DMV area 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)
Jeremy Umansky in Cleveland
Chef Erik Ramirez
Chef Sheldon Simeon
Nick DiGiovanni
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Ceviche Nikkei: Big Eye Tuna, Soy-Cured Egg Yolk, Ponzu, Puffed Quinoa, Avocado, Jicama, Red Onion, Furikake
Ensalada de Quinoa: Quinoa, Choclo, Cucumber, Okinawa Potato, Fresh Cheese, Lettuce Cups
Concolón: Crispy Fried Rice Pot, Pork Belly, Egg, Lap Chong Sausage, Shitake Mushroom, Bok Choy, Rocoto
Siu Mai Pollo: Chicken, Scallion, Cloud Ear Mushroom, Aji Amarillo, Black Vinegar Chica de Jora Dipping Sauce
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Asian people don't like very sweet desserts. So the best dessert compliment you can get from an Asian person is that it's not too sweet. Click To Tweet
The first week [of a new menu], you don't really know how much of each dish you're going to sell. So you don't know how to prep. In the second and third weeks, you adjust and fine-tune how to prep things. And the last week, it is cruise control now. Click To Tweet
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 industry, and what he learned from his experience at Le Cordon Bleu. He explains why his connection to the local producers is so important, and how seasonality inspires creativity. What we covered in this episode
Chef Opie Crooks' culinary school experience (3:20) How the restaurant at Le Cordon Bleu stacked up (4:36) Perspective on going to culinary school or not (5:34) How chef Opie Crooks became part of the team at Roy’s (7:15) Advice for aspiring restaurateurs (12:39) The inspiration behind No Goodbye’s (14:51) Why chef Opie Crooks is not selling a “concept” (15:52) What farm to table cooking looks like in the Mid Atlantic (16:11) How seasonality inspires creativity (16:45) Creating relationships with local producers (19:31) Ingredients inspiring him right now (23:17) How the hotel restaurant experience differs from other restaurants (24:55) Cooking food that needs to travel (26:24) Comparing creativity between breakfast, lunch, and dinner (28:00) Seasonal dishes to prepare at home (30:13) The current food scene in DC (31:04) A food tour through the city (31:45) Chef Opie Crooks' guilty pleasure food (31:59) Cookbooks to inspire you (32:15) Kitchen pet peeves (33:03) His condiment obsession (33:29) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in the DMV area 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
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Being a chef requires that hands-on instinctive approach and discipline. It's like being a woodworker; you can read all you want about how to make a boat from wood, but until you actually go do it, it's not really feasible. Click To Tweet
I can cook a dish, but it doesn't matter if I can cook it. It matters if the cooks, who are going to be cooking it every single night, know how to cook it. Click To Tweet
We don't want restaurants to continue in the way that they were. So, No Goodbyes was kind of a way to say we're not saying goodbye, but we want to welcome people back into something new, something different, something that is going to be sustainable for the future. Click To Tweet
I hate the word concept because No Goodbyes isn't necessarily a concept. It's not like, ‘Let me get some investors, let me pop up a couple of these all over the United States, and then I'll go to Tokyo, and then I'll go to Vegas.’ It's not one of those things. It's a way of thinking and cooking. Click To Tweet
When you cook in a way that's fixated on the landscape, it's a way of thinking. What is the best possible way that I can cook this food to number one, make it delicious, number two, make it nutritious for the guests, and number three, return as much value to the local food economy as we can? Click To Tweet
Social media Chef Opie Crooks
Social media No Goodbyes
Social media The Line Hotel
Links mentioned in this episode The Line Hotel
No Goodbyes restaurant
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 everything, and today he’s the chef and owner of a handful of highly regarded restaurants in the midwest.
You’ll hear about the unusual restaurant concept at Petit Leon, what was behind his motivation to open his own restaurant, and his unique creative process that brings together influences from Mexico, Spain, France, and all over the world. He also shares memories of his Yucatan childhood, his penchant for leadership, and why the way he chooses to lead matters. What you'll learn with chef Jorge Guzmán
Why chef Jorge Guzmán decided to open his own restaurant (3:16) Advice for anyone wanting to open their own place (4:50) Where the food influence came from (6:15) Why they had to have a burger on the menu (7:46) What makes Yucatan food so distinctive (9:44) The worldly history of El Pastor (11:14) Chef Jorge Guzmán's top 3 Yucatan favorites (11:59) How Sueño differs from Petit Leon (14:16) Flavors from Jorge Guzmán's childhood the Yucatan (14:54) Where his creative process starts (16:37) The Petit Leon take on El Pastor (17:13) Why collaboration is key (19:35) The special spice paste they use to add flavor (21:29) How Pollo al Carbon was born (24:04) Why finding funding is so challenging (25:19) Chef Jorge Guzmán's experience of going to Culinary School (27:08) The key skill you’ll get in culinary school (28:03) His intuitive hiring process (29:08) His one regret coming up as a chef (29:54) How he influences a positive work culture (31:28) Why managing by fear doesn’t work (33:51) A dish to try at home (36:02) The eclectic restaurant culture in Minneapolis (37:28) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Nick DiGiovanni
Chef Sheldon Simeon
Chef Erik Ramirez
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With me being the chef-owner, you're gonna get a lot of Mexican influences with the food, and it's something that I wasn't willing to budge on. Click To Tweet
We didn't want to have our restaurant defined as a cuisine. We wanted it to be a great space with great food, and when you vocally talk about it, it almost doesn't make sense. But when you go and experience it, it all just kind of comes together. Click To Tweet
In Minneapolis, if you don't have a good burger, you're dead in the water. Click To Tweet
One of the reasons that I cook is because it reminds me of home. And it's one of the ways to kind of transport myself back home. I think as immigrants, that's one of the main visceral ways to be reminded of home. Click To Tweet
I don't want to surround myself with people that aren't like-minded or that are going to waste my time or my staff’s time. If I feel like you won't be a good fit personally, I don't care where you've worked. We just won't hire you. We just hire people based on attitude and demeanor. Click To Tweet
Social media Chef Jorge Guzmán
Social media Restaurant Petit León
Social media Restaurant Sueńo
Links mentioned in this episode Restaurant Petit León
Restaurant Sueńo
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 like coming up next to some of the greatest chefs in the business. He shares his unique Japanese-Hawaiian culinary influences and reveals his favorite food spots in Honolulu. What we learned from chef Chris Kajioka
Where the name Miro Kaimuki originated (3:11) The concept behind the menu (4:49) His experience in culinary school (5:56) Why the discipline at CIA was good for him (7:37) Why he prefers to hire cooks with no experience (9:03) What it’s like to work with Thomas Keller (10:57) The important role Roy Yamaguchi played in his career (13:22) The city he can’t stop returning to (18:08) The Japanese influences in his food (18:28) The flavors he’s infusing with his Dashi (19:39) Why the menu at Miro is vague (21:51) Where to find the “best” bread in the country (22:55) A peek into his creative process (24:14) What makes Hawaiian food stand out (25:55) Why ingredients matter (26:47) Why technique wins over creativity (27:20) The list that shaped his career (30:29) What longevity can teach you (31:26) The challenges he faced during the pandemic (33:33) Where the name Papa Kurt’s comes from (35:33) The secret ingredient that gives their mayo a punch of flavor (38:05) A restaurant tour of Honolulu (38:58) His kitchen pet peeve (43:24) A goal he’s aiming for one day (44:08) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Hawaii Interview with chef Sheldon Simeon
Conversation with chef Roy Yamaguchi
Conversation with chef Jean-Marie Josselin in Kauai
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Ahi Brioche/ Taro Paillasson with aged maple, Kaluga caviar by chef Chris Kajioka
Kusshi Oyster, seaweed mignonette by chef Chris Kajioka
Panisse Spanish octopus. saffron. by chef Chris Kajioka
Butternut squash. black sesame. urfa. golden raisin, and sourdough. salted butter. “za’atar” at Miro
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The older I get, the more I’m inspired by Japan. I'm Japanese and I've been traveling there now off and on for about eight years, pretty religiously. Click To Tweet
I always think that the only time that you really grow is when you're uncomfortable. Click To Tweet
I hire on attitude. And that's pretty much it. We can teach people the basics, we can teach them skills. You can't teach a good attitude. Click To Tweet
The way we print our menu is very vague. Normally we just state a protein and a few flavor profiles. It doesn't lock us into a specific ingredient necessarily. If a farmer grows only so much, then that's what we'll use, and then we'll change it. That flexibility is really what has made the restaurant a little bit more dynamic. Click To Tweet
If you don't start with good ingredients, no matter what you do to it, it's not going to work out. Click To Tweet
This generation wants instant gratification. They want to work in five different places in five years, and then open their own restaurant when they're 26. You're building a resume, but you're not really becoming a good cook. Click To Tweet
Social media Chef Chris Kajioka
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 styles influence the menu and his creative process. He defines the modern concept of a neo bistro, shares his journey to becoming a chef, what inspires his menu, and the importance of always staying curious in the kitchen. What you'll learn with chef Matt Conroy
The definition of a “neo-bistro” (3:11) How he creates French traditions with a modern twist (4:44) The variety of influences you’ll find at Lutèce (5:45) Chef Matt Conroy's process for coming up with a new dish (7:20) Transforming comforting classics into modern dishes (8:24) Chef Matt Conroy's collaborative process (9:35) Why foundation should come before creativity (11:56) How Matt Conroy built technique without going to culinary school (13:13) The importance of curiosity in the kitchen (14:02) Why he became a chef (15:18) Influences that made him pursue the culinary profession (16:32) Tips for aspiring restaurant owners (19:13) Why the kitchen should always take the time to sit down and eat their food (20:35) The challenges of researching Mexican food versus French food (22:24) Similarities and differences in Mexican and French cooking (24:33) Chef Matt Conroy newest passion and how it’s driving his travel plans (26:37) The tradition of Birth Year Wine (27:30) How we got interested in natural wine (29:03) The best way to start exploring natural wines (30:33) Recipes to try at home (32:10) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in the DMV area 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)
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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Soleil Cocktail with Bourbon at Lutéce dc
Steak Tartare Neo Bistro from chef Matt Conroy
Rabbit from chef Matt Conroy
Chef Matt Conroy, pastry chef Isabel Coss, and Emmanuel
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I really think the technique is the most important part. I've been to restaurants where he cuisine is very creative, but not enjoyable because the foundation part of it is missing. Click To Tweet
No one's gonna hold your hand to show you every little thing in the kitchen. You have to put in the time and want to learn and ask questions. If you're a cook, and you're not asking questions in the kitchen, you're missing out on a big percentage of knowledge there. Click To Tweet
Opening a restaurant is stressful, there's no way around it. You can prepare as much as you possibly can and have many checklists, but there's going to be things on opening night that are not going to go the way you thought. Click To Tweet
If I'm sourcing organic vegetables,
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 Cara. Suzanne was awarded Best Chef by the James Beard Foundation in 2006 and in 2016 she was recognized as outstanding chef of the Year at the James Beard Foundation Awards. In 2021, she received StarChefs’ Mentor Award.
You’ll hear about the culinary inspirations behind a.o.c., Goin's new hotel restaurant concepts, and how she’s forging a close connection with local farmers in both the kitchen and bar programs.
She also shares how she uses seasonal produce in her unique creative process and the rewards and challenges of running restaurants. What you'll learn with chef Suzanne Goin
How the business at Lucques inspired a.o.c. (3:30) Why the cheese course comes first at a.o.c. (5:21) The inspiration behind my favorite dish at a.o.c. (8:29) Why Suzanne Goin doesn’t use the term mixologist (10:23) How they incorporate kitchen ingredients at the bar (11:12) What stands out about their cocktails (11:59) The origins of Suzanne Goin’s love for pastry (13:52) How a.o.c. Brentwood came to be (15:00) Suzanne Goin’s first job (16:24) How the style of food in NY compares to the west coast (17:46) Why you probably won’t see her opening restaurants outside of LA (19:08) The concepts behind Suzanne Goin's two hotel restaurants (20:12) Suzanne Goin's love for Portuguese food (21:50) Why they decided to close Lucques after 22 years (25:34) What brings her joy in her work (26:28) Suzanne Goin advice to people who want to be in the restaurant business (27:05) The hardest parts of running a restaurant (27:44) Her mentors coming up in the business (28:25) Training new cooks in the kitchen (35:55) Her thoughts on the stereotypes of men and women in kitchens (39:35) How she gathers inspiration (42:22) Why the gift of honey is always appreciated (46:14) How to cook her favorite Brussels sprouts (47:04) LA restaurants on her “Want-to-try” list (49:52) Cookbooks to inspire you (52:42) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles 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)
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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a.o.c. restaurant by chef Suzanne Goin
Arroz Negro at a.o.c. by Chef Suzanne Goin
Focaccia at a.o.c. by Chef Suzanne Goin
Veggies, muhamarra, and hummus at a.o.c.
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It's interesting how things with us [Suzanne Goin and Caroline Styne] tend to happen very organically. There's no sort of master plan of what we're going to do. Click To Tweet
I just love the camaraderie. I love working with people who I like. I love the adrenaline. I still like the crazy Saturday nights. In the end, it's like warriors that have made it through to the other side together. Click To Tweet
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 Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You’ll hear how Morishita arrived in the US for one career, but ended up cooking instead. You’ll also learn about the flavors of Japanese comfort food, the different types of dashi and how they’re made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine. What you'll learn with Masako Morishita Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family’s 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area. Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-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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Baked Uni Mac & Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbs
Masako Morishita’s Slow cooked Daikon with melted Brie & Dashi
Onigiri at Otabe d.c. by Masako Morishita
Lightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako Morishita
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My goal is to introduce Japanese culture, which people don't really know about, through food. Click To Tweet
People have a perspective of Japanese people being ‘so quiet’ and ‘too stiff’ and I think I kind of broke that stereotype. Click To Tweet
Every time I make Dashi, it immediately brings me back to my grandma's house. Click To Tweet
Daikon is actually one of my favorite vegetables ever, especially around the winter time.
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 obsession with masa, what inspired him to become a chef, and how the food his team are dreaming up at Suerte both respects and helps shape tradition. He explains why Mexican cuisine is still in the discovery phase, and how the diversity and abundance of ingredients across Mexico allows for countless interpretations of familiar dishes. What you'll learn with chef Fermin Núñez
What it felt like to be named as one of the best new chefs of 2021 (2:49) The inspiration behind Suerte (5:46) How masa is made (7:20) Why Mexican cooking breaks the usual rules of cooking (8:20) How each variety of corn performs differently when you cook it (9:25) Pairing your tortillas based on the type of corn and fillings (11:44) What it takes to produce restaurant-portions of masa (13:17) How Fermin Núñez learned the art of making masa (14:39) The mystery and excitement that defines Mexican cuisine (16:23) Why Mexican cooking is largely undocumented (17:23) The cultural influence and variety that shapes Mexican food (17:53) Countless ways to make salsa (19:12) Why Fermin Núñez became a chef (20:09) What he’s learned from chef Rick Lopez (22:00) Why a great chef has a well-stocked pantry (23:40) The importance of collaboration (25:24) How ingredients lead the direction of the menu (27:08) Chef Fermin Núñez most recent food fetish (28:57) Food memories that awaken with the smell of fresh masa (31:20) Where to eat in Austin (31:55) Cookbooks to add to your collection (33:03) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Austin 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)
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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Suadero Tacos by chef Fermin Núñez
Chips and Salsa at Suerte
Pan de Elote from Suerte
Fermin Núñez & Emmanuel
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The beauty about Mexican cooking is in the way that you have to go against the grain with everything that you've learned. Click To Tweet
You create something great by teaching somebody and then letting them do it over and over again. Because you don't get worse at doing something every day. Click To Tweet
Everybody has a different technique on how to do things. My method is different than what someone showed me in the past and whoever I show that to, they'll probably make some tweaks and changes.
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 reveals itself while introducing cooks around the world to the unique flavors of his homeland.
You’ll hear about his experiences on the TV show Top Chef and how he was inspired to open his own restaurant in Maui. He also talks about his experience blending together several cultural influences from China, Japan, Korea and the Philippines, and how those blending cultures have influenced Hawaiian cuisine. He shares his culinary inspirations and influences from childhood to today, and his experience putting together a bestselling cookbook. What you'll learn with chef Sheldon Simeon
Defining the aloha spirit (4:14) What to expect from the book (5:56) How he’s helping feed his local community (6:29) Legends from the 90s era of Hawaiian cuisine (9:25) Misconceptions people have about Hawaiian food (11:04) Why so many cultures helped shape the food culture of Hawaii (11:58) Dishes from a changing cultural lens (15:29) The origins of poke (18:12) How to make a great poke at home (20:12) Traveling the islands through various tastes (23:19) Where the name Tin Roof came from (25:05) Inspirations that make up the menu (26:47) Why it’s important to support small, community restaurants (29:07) Upcoming changes to expect from Tin Roof (30:25) His spur of the moment decision to return to Top Chef (31:33) How his second Top Chef experience was different from his first (34:10) The smell that reminds him of childhood (35:19) An important Hawaiian condiment (36:32) What and where to eat the next time you’re in Maui (37:53) The guilty pleasure he can’t stop eating (40:08) Cookbooks to add to your collection (40:46) Condiment must-haves (41:50) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Hawaii Conversation with chef Roy Yamaguchi
Conversation with chef Jean-Marie Josselin in Kauai 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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Spicy chicken sandwich by Chef Sheldon Simeon
Poke Bowl at Tin Roof Maui
Garlic shrimp by Chef Sheldon Simeon
Tin Roof Emmanuel and Chef Sheldon Simeon
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That is the basis of all things in Hawaii is respect the land, respect your community, respect your neighbor. Respect each other, that's the aloha spirit. And Aloha goes both ways, in order to reach Aloha, you gotta give Aloha. Click To Tweet
Cook Real Hawaii is my experiences from when I was born until now. I wanted to represent our food to the fullest. The realness comes from the feeling of putting my heart into this book and sharing my history. That is just as real and raw as it gets. Click To Tweet
Today, we have the opportunity as chefs to showcase the food of our grandparents and the food of our community and the things that we want to preserve. Click To Tweet
The media has painted Hawaii as this paradise of tropical goodness,
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 a restaurant critic. He shares the stories behind the down-to-earth food trends taking place in Philadelphia, and exactly how a food critic goes about creating a “best of” restaurant list. What you'll learn with Craig Laban
The day to day life of a restaurant critic (2:35) Food Critic Craig Laban explains difference between a food columnist and a food writer (3:36) The birth of the Liberty Bell rating system (4:56) How Craig Laban's job changed during the pandemic (8:52) Why he tries to remain anonymous (11:34) How Craig Laban got into food writing (14:53) The effect of social media on the food world (20:30) How the internet is inspiring a more global perspective among chefs (21:06) Choosing restaurants to review (22:49) How the Dining Guide differs from the year-round reviews (24:10) How you narrow down the Top 10 best restaurants (25:20) Finding the spark of magic in a restaurant experience (27:03) Why investing in a food critic as a publication is worth it (29:05) What makes restaurants in Philadelphia unique (30:18) The biggest food trends influencing the city right now (31:41) Philly’s top 6 must-try restaurants (35:36) Food Critic Craig Laban's most inspiring cookbooks (40:31) The best and worst aspects of being a food critic (41:28) Blowback after negative reviews (43:12) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Philadelphia 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)
Jeremy Umansky in Cleveland
3 Chefs in Austin - What is more important: techniques or creativity?
Misti Norris in Dallas
Nick DiGiovanni
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My mission is to essentially size up Philadelphia's food scene. All corners of the food scene, from fine dining to food trucks to neighborhood places, and tell people what's out there and where they should be spending their dining money. Click To Tweet
The best thing about being a food critic is just this privilege of being able to explore the magic talents of the food in how people express themselves through food and restaurants. Click To Tweet
I don't think I've changed my central mission, which is to really explore a region through the lens of food and restaurants and tell the stories of where we live and how we live. Click To Tweet
I think the minute you remove that veil and you put your picture out there on top of your column, you're saying ‘I am a celebrity, and I want you to to engage with me on that level’. I'm just uncomfortable with it. Click To Tweet
We're not exactly a trendsetting city. We don't invent a lot of things. But we have a lot of talent that has been able to find its way here, and the quality and the diversity that we have is really exceptional. Click To Tweet
Social media Craig Laban
Links mentioned in this episode Philadelphia Inquirer
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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Scallops, Corn Ravioli by Chef Tiffany Derry
My Mother’s Gumbo by Chef Tiffany Derry
Heirloom Tomato Salad from Roots Southern Table
Roots Southern Table Cornbread
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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. Click To Tweet
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. Click To Tweet
The one thing I wanted and I craved was the foods I grew up eating that were not being represented well.
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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Heroes In A Half Shell* Oysters, pomegranate, egg yolk purée, soy, fennel
It’s Not an Ashtray with black garlic, onion, onion seed and wheat
‘Bonsai Bites’ with a caviar, chive and flower tartlet, a ‘ramen’ quail egg nest and fossilized herbs in purple potato. The flower is a close up of this dish as well.
‘Capresé’ ‘Burrata’, Olive oil & balsamic caviar, frozen whey, basil tigers milk, heirloom tomato
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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. Click To Tweet
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.
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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Muddy’s Bake Shop Chocolate Dream Pie
Muddy’s Bake Shop icing process
Pie selection at Muddy’s Bake Shop in Memphis
Kate Gordon’s Peach Pie
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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. Click To Tweet
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? Click To Tweet
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. Click To Tweet
I'm a big fan of having limited seasons for things, that way we appreciate it more. Click To Tweet
Social media Muddy's Bake Shop
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
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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Wasabi Cucumber Salmon by Chef Declan Horgan
Duck wings BBQ sauce by Chef Declan Horgan
Orecchiette pasta by Chef Declan Horgan
Osso Bocco by Chef Declan Horgan
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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! Click To Tweet
I know I'm a strong chef, but I wasn't getting the opportunities I wanted in Ireland. So I took it to America. Click To Tweet
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. Click To Tweet
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! Click To Tweet
People in America believe the Irish were raised on corned beef and cabbage. Actually, we were actually raised on bacon and cabbage. Click To Tweet
Italian and Irish cuisines had their roots in feeding poor ...
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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Cocktail from Junior Merino
Crispy Fish Taco from Chef Junior Merino
Salsas at M Cantina
Chef Junior Merino
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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. Click To Tweet
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. Click To Tweet
I have all these insects on the menu because that'...
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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Caramel flan by François Payard
Orange tart by François Payard
Paris Brest by François Payard
Sphere chocolate by François Payard
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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. Click To Tweet
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. Click To Tweet
It’s not about how many followers you have, it’s about how many customers buy your produce. Click To Tweet
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. Click To Tweet
When you work for someone, what you have to do is fit the concept. Everything has to be in energy and in synergy. Click To Tweet
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 questionsLink 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 SanConversation with Pastry Chef Antonio Bachour from MiamiInterview with Pastry Chef Philip Speer from AustinConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with blogger and author Mely MartinezConversation with chef Shamil Velazquez from CharlestonInterview with Celebrity Chef Jose GarcesConversation with chef Jonathan Zaragoza from ChicagoInterview 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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Andre Natera
Edgar Rico
Rick Lopez
Emmanuel Laroche, Andre Natera, Rick Lopez, and Edgar Rico
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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 Click To Tweet
The great part about Mexican cuisine is you keep learning. It's an onion- there's so many layers that are happening right th...
Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park. What you'll learn with chef Alan Bergo The beauty of the foraging experience (3:34)Staying safe when eating in the wild (5:33)The legality serving foraged foods in restaurants (7:31)The wildly diverse world of morels (11:03)Dedication to a wild gardner (13:49)A root to flower concept of cooking (16:19)Looking at foraged plants through a cultural lens (22:28)How to cook with daylilies (28:21)The most exciting foraged flavors (30:25)Debunking the acorn myth (34:27)Extending the shelf-life of wild greens (39:02)Foraging in every season (42:05)Viewing the world as an edible amusement park (44:54)Foraging recipes to make at home (46:46)One must-have cookbook for forager chef’s (48:42)A culinary tour of Minneapolis (49:16)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast 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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Bird Cherry Cake by Alan Bergo
Galium Triflorum – Fragrant Bedstraw
Sunflower Artichokes
Spruce Tip Panna Cotta
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No one is going to die when you have a forger that knows what they're doing. Click To Tweet
Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It's really just made me a deeper appreciation for what seasonal food is. Click To Tweet
If you interact with your environment, you can have fresh wild greens until basically the snow falls. Click To Tweet
A funny thing about morels is that they're absolutely 100% toxic raw, if you put them on a burger raw, you're going to go straight to the hospital. Click To Tweet
One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park. Click To Tweet
Social media Chef Alan Bergo
Links mentioned in this episode The Forager Chef website
Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. What you'll learn with chef Erik Ramirez Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library 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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Madai ceviche, coconut, uni, matcha
Aged duck nigiris @ Llama San
Pork Tonkatsu, Udon Verde, Pickled Cucumbers
Scallop Ceviche from Chef Erik Ramirez
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I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field. Click To Tweet
In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand. Click To Tweet
I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28. Click To Tweet
Creativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept. Click To Tweet
Pastry Chef Erin Kanagy-Loux is a Brooklyn-based pastry Chef who grew up in Japan, Philadelphia, and Oregon. Building on the Pennsylvania-Dutch baking traditions of her family, she went on to study and teach in prestigious culinary institutions like Le Cordon Bleu and the French Culinary Institute. Today, she’s known as the “MacGyver of Pastry” thanks to her deep and thorough understanding of how ingredients work. She’s mastered the creative art of substitutions, and she’s defied expectations by scaling small-batch quality in the high-numbers world of professional catering. What you'll learn with Pastry Chef Erin Kanagy-Loux Why Erin Kanagy-Loux has so many different regional influences (3:15)Her memories of culinary Japan (6:52)What it is about Japanese food that keeps Pastry Chef Erin Kanagy-Loux coming back to it (10:28)Miso 101 (11:01)The difference between Western and Japanese sweets (11:53)Traditional Pennsylvania-Dutch foods (15:03)Learning from-scratch-cooking through Erin Kanagy-Loux Amish roots (17:06)How she decided to become a pastry chef (19:54)Mentally constructing a 37 layer cake (23:59)How to scale quality in the catering world (30:16)What Erin Kanagy-Loux loves about teaching (32:21)Why she’s considered the “MacGyver of pastry” (36:04)Her favorite niche-ingredient of the moment (39:51)A food tour through Brooklyn (41:29)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes with Pastry Chefs Conversation with Antonio Bachour from MiamiInterview with Elizabeth FalknerConversation with Philip Speer from AustinInterview with Emily Spurlin from ChicagoConversation with Baker Matthieu Cabon from HoustonInterview with Mark Welker 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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Sake Kasu Chocolate Decadence
Erin Kanagy-Loux / Sake Kasu Cake
Pastry Chef Erin Kanagy-Loux
The MacGyver of Pastry
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I have a huge salty tooth. I love making pastry, and I know I'm good at it. But if I have an option, I want something salty. Click To Tweet
I draw a lot on my experiences and my memories from Japan. A lot of the time I'll go back to Japanese food because they have such a unique way of imparting saltiness without using salt. Click To Tweet
I saw pretty much every single variable of things that could go wrong with almost every product you can think of. Figuring out how to problem solve is awesome. Click To Tweet
I forgot how much joy it brings me to give people the tools to do what I love doing. Click To Tweet
MacGyver of Pastry - I have a wealth of useless knowledge that is very useful in certain situations, and I’m able to retain a lot of random information, whether it's pastry related or not. Click To Tweet
Social media Pastry Chef Erin Kanagy-Loux
Links mentioned in this episode Link to Erin on Tacho ChocolateLink to Erin o...
Zayde Naquib is a coffee roaster and the founder of Bar 9 and Ten Cafe in Los Angeles. His trailblazing coffee concepts have earned international recognition not only for their unique blends, but also their unusual extraction methods and creative executions of beverages. You’ll hear about his passion for coffee, why coffee variety matters more than origin, and how he runs a successful coffee business without an espresso machine. What you'll learn with Coffee Roaster Zayde Naquib How Zayde Naquib fell in love with coffee (3:57) Advice on how to make a great cup of coffee at home (6:08) How to reduce acidity (9:10) The bean selection process (10:46) Zayd Naquib describes the emotional aspect of tasting (14:21) Variety versus origin (15:48) Why Zayde Naquib don’t use an espresso machine to make espresso (20:52) The roasting style you’ll find in their beans (23:41) Advice for inspiring coffee roasters (26:44) Why they serve takeaway drinks in glass jars (30:48) Predictions for the future of the coffee industry (34:50) Books to check out if you want to read up on coffee (38:36) Why for Zayde Naquib, the simplicity of a filter coffee beats an espresso (40:10) The best way to taste coffee when you travel (41:55) How caffeine content differs between preparation methods (42:53) Pairing food and coffee properly (44:09)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner Interview with Chef Tim HollingsworthConversation with Chef Brad Miller - Food Truck NationInterview with Chef Alison Trent 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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Zayde Naquib – Coffee Roaster
Coffee @ Bar Nine
Espresso Nectar by Zayde naquib
Zayde Naquib and Emmanuel
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There are endless possibilities, which is part of the fun, but part of the challenge. So, I can get lost in the possibilities at times. Click To Tweet
I don't think most people know who are coming into the place that we don't have an espresso machine. They're just getting beautiful espresso drinks. And that's pretty exciting. Click To Tweet
We're not resting for an extraction. We're roasting to present the coffee's to be versatile and still be true to whatever they are. Click To Tweet
If you like getting into the weeds and the details, roasting is awesome. If you don't, maybe focus on retail, and you're probably going to have a lot less headaches and less back issues. Click To Tweet
From a service perspective and hospitality perspective, I'm wired and our team is wired to give with no expectation of return. But every once in a while, asking something of a guest can be a pretty powerful thing. Click To Tweet
Social media Bar Nine
Social media Ten Café
Links mentioned in this episode Ten CaféBar Nine
In today’s episode of the 'flavors unknown' podcast, my guest is pastry chef Antonio Bachour from Bachour Miami (considered one of the best bakery in Florida). Inspired from a young age by the passion and flavors of Puerto Rico, he grew up sampling sweets everyday from the bakery his father ran. Therefore, the sights and colors of his surroundings inspired the brightness and creativity of his now world famous pastries and desserts. In this episode, you’ll hear about his early inspirations, why he believes traditions are so important, and you’ll travel with him vicariously around the world to see what he’s teaching and who he’s learning from. What you'll learn with Pastry Chef Antonio Bachour How Bachour was immersed in Puerto Rican food culture from an early age (4:09) Finding inspiration from what’s available (6:05) Gaining international recognition (8:07) The desserts that made him famous (9:16) The importance of technique (12:36) His sources of inspiration (14:05) Why we need to hold onto the classic desserts (18:17) The dish that got Bachour Miami through the pandemic (21:26) The evolution of the croissant (25:27) Why sourcing quality ingredients can be a challenge (30:25) How work propelled Bachour through a health scare (34:08) A food tour through Miami with Antonio Bachour (37:59) Instagram accounts to follow for sweet inspiration (39:44)Series of rapid-fire questions with Pastry Chef Antonio Bachour. Links to other episodes featuring Pastry Chefs Conversation with Pastry Chef Philip Speer from AustinInterview with Baker Matthieu Cabon from HoustonConversation with Pastry Chef Mark WelkerInterview with Pastry Chef Emily Spurlin from ChicagoConversation with Pastry Chef Sam Mason from Odd Fellows Ice cream 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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Berries Croissant Tart by Antonio Bachour
Chocolate taco fro dessert? photo by @rubenpictures
Lemon “pie” sable Breton , lemon curd , lemon whipped ganache , baked crushed meringue recipe in my book Bachour Gastro photo by @lonati_fotografia
Chocolate Tart @Bachour Miami
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80% of my influence is coming from the island of Puerto Rico. Coconut, mango, passion fruit, papaya, banana, there are a lot of tropical fruit in Puerto Rico. They fall down from the tree. Click To Tweet
I think in pastry, when you go ahead, people follow you. People get inspired by you. Click To Tweet
Creativity is very important too, because otherwise you make the same dessert. People get bored easily. I believe in the “wow” factor. Click To Tweet
My inspiration is everywhere. It can be a flower, it can be a painting, it can be a coworker working with me on a great idea. You know for me, inspiration can be from anywhere. Click To Tweet
I love mango, passion fruit, coconut, and banana. I cannot make a dessert in my shop case without these fruits. Click To Tweet
Social media Antonio Bachour
Today’s guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He’s the chef and owner of these two acclaimed Memphis restaurants, as well as the new fast-casual concept Fino’s, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean’s flavors that he’s carried from his hometown into his profession, how various cultural influences have made their mark on the regional cuisine, and what inspires his menus today. What you'll learn with chef Kelly English Kelly English's Family influences in New Orleans (3:03)Where Spanish food and Louisiana style cooking meet (4:17)Kelly English mentions one key difference between European and American restaurants (7:31)The major influences of Louisiana cooking (7:57)A more flavorful way to understand local history (11:55)Kelly English explains why the future of the industry will depend upon more collaboration (16:51)A global tour of culinary flavors and processes (20:31)An example of industry collaboration (22:56)How thinking outside of the box is keeping people employed (24:54)Kelly English’s creative process (26:51)Transitioning from the need to impress to a desire for meaning (28:31)The diversity of the Memphis restaurant scene (31:53)Kelly English's rules for making roux and the perfect gumbo (33:37)A restaurant tour of the best of Memphis (37:22)Top condiments and spices, and an ode to hot sauce (40:33)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 NashvilleConversation 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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Suquet de Musclos i Pulpo mussels and saffron and tomato and potato and octopus
Fried Chicken Yo PoBoy | The Second Line Memphis
Seared seabass | cauliflower puree, mach choux, grenobloise by Chef Kelly English
beeler’s tomahawk porkchop — butternut squash puree, wild rice, maple gastrique
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New Orleans is such a unique and special food town, it's easy when you're growing up in a place like that to kind of take it for granted. Click To Tweet
Almost universally, the food that has lasted the test of time, it's not the food of the kings and queens, it’s the food of the peasants. Outside just a couple of cultures, we eat elevated versions of peasant food. Click To Tweet
I think that the future is collaborative and less precious than the past has been. People are starving for an experience, and the more we can collaboratively pack into an experience, the more we can all get out of the same basket. Click To Tweet
I think that people know about 10 restaurants here in Memphis when they come here, but it's the ones that you don't know about that will really knock your socks off. Click To Tweet
Social media Chef Kelly English
Today’s guests are film director Peter Ferriero, Chef Elizabeth Faulkner, and Chef Juliette Masters of The Edge in Harlem. They’re part of the team behind a new documentary called Her Name is Chef, a film that takes a hard look at what it’s really like for women in professional kitchens. You’ll hear perspectives from two of the film's stars, their experiences gaining respect from a male-dominated industry, and you’ll learn about the inspirations behind the food they create. What you'll learn in this episode of Her Name is Chef The inspiration for the documentary "Her Name is Chef" (3:49)The system of power within the restaurant structure (9:05)Paying respects when a star (Chef Fatima Ali) is lost after filming "Her Name is Chef" (11:45)The difference between male and female cooking (15:17)Global influence of the US restaurant model when it comes to gender (19:27)The gender stereotypes female restaurant owners face (23:20)Arguing price points when you’re the expert (24:57)Sage advice for aspiring female chefs (30:11)Inspiration for the food coming out of these female-run kitchens (32:27)How the documentary is inspiring young women (39:48)Why it all comes back to simplicity (43:56)Post-pandemic restaurants to add to your list (49:12)Cooking fails from the pro’s (52:06)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes with current guests from Her Name is Chef Conversation with Chef Elizabeth Falkner (episode #63)
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Chef Elizabeth Falkner and Film Director Peter Ferriero
Film Director Peter Ferriero
Chef Fatima Ali on the set of Her Name is Chef
Chef Juliet Masters from The Edge in Harlem on the set of Her Name is Chef
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“I said, ‘Oh my god, this is a story and I do want to tell it and I want to find the best female chefs’. And I did not have a problem finding female chefs because there's just so many of them all over the country.” Click To Tweet
“The whole current restaurant structure has been built by men. So it's not that women haven't been in charge for hundreds of years before all this. We still have vestiges from the past in our systems.” Click To Tweet
“I generally like female cooking more than male cooking. But that's just my personal preference. I think that we do have different attitudes and different ways of running kitchens and just a different way of handling food." Click To Tweet
“Having us have more face time with young women out there will start to change the dynamic. You see more female chefs. You see them out there and they can aspire to do something like that. A movie like Her Name is Chef is a start.” Click To Tweet
“I have had to be come a louder, more aggressive female in order to survive in a very male dominated world that I've constantly been in.” Click To Tweet
“Becoming a boss of the kitchen, which is what a chef is, you're the head of the kitchen, that's a whole other dynamic that you grow into slowly. You don't suddenly walk in and know how to boss. You learn to do that." Click To Tweet
Social media Her Name is Chef
Social media Peter Ferriero
Social media Chef Elizabeth Falkner
Today’s guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He’s also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You’ll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety. What you'll learn with Chef Dan Kluger Choosing to open a restaurant during the pandemic (3:04)Why it always comes back to comfort food (5:23)Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10)Writing a cookbook focused on the pursuit of flavor (9:12)Balancing the peaks and valleys in every meal (11:24)Chef Dan Kluger advises to build a comprehensive pantry (16:28)The importance of basic technique (19:07)Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34)The conversation that the pandemic finally opened up (29:42)Chef Dan Kluger' sources of creative inspiration (31:04)Building on creativity with spices (33:01)Seeking simplicity (33:37)The perfect summer salad to try at home (35:08)Series of rapid-fire questionsKluger’s food tour of Manhattan (36:40)Link to the podcast episode on Apple Podcast Links to other episodes in New York Interview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library
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Chef Dan kluger and flavors unknown
Cornmeal crusted skate at Loring Place
Baked ricotta at Loring Place
Grandma style pan pizza
Roasted asparagus at Loring Place
Wood grilled broccoli salad
Sugar snap peas by Chef Dan Kluger
Asparagus “fries” by Chef Dan Kluger
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I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table. Click To Tweet
I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level. Click To Tweet
Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly. Click To Tweet
Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning. Click To Tweet
Social media Loring Place
Social media Chef Dan Kluger
Today’s guest is Pastry Chef Philip Speer, owner of the Comedor restaurant in Austin, Texas. Growing up spending time in south Texas and Chicago gave him access to global culinary influence. Combining those influences with his Mexican heritage gave rise to his unique style evidenced by his combinations on the menu at Comedor. Today, you’ll hear about his inspirations, the creative ways he blurs the line between sweet and savory, and his personal rocky path to greatness that’s motivated him to help other industry professionals make healthier, more sustainable choices. What we covered in this episode
Philip Speer describes the unique architectural characteristics of Comedor (3:28) The culinary inspiration of the food and how it’s sourced (5:59) Chef Philip Speer talks about his sweet inspirations from the dessert menu (9:12) Finding the right balance between sweet and savory (13:29) Why servers are your best link to customer feedback (15:41) How to think from a guest’s perspective according to Chef Philip Speer (16:58) Why staging is becoming more challenging for aspiring chefs (18:40) Philipe Speer suggests taking a culinary vacation in your own town or city (19:16) Industry mentors who helped shape his career (23:05) Changes taking place in the restaurant industry (26:26) Creating an environment of openness and mutual respect (29:15) Finding the motivation to shift bad habits into a healthier lifestyle (30:52) Alcohol abuse within the hospitality industry (33:56) A new, healthier way of bonding for staff (36:24) Making Mexican inspired sweets at home (39:32) A culinary tour of Austin with Chef Philip Speer (42:15) One thing he’d like to change about the culinary education system (45:51) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes 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
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TresLeches from Pastry Chef Philip Speer
Bacon and Egg Breakfast Taco
Dessert at Comedor by Philip Speer
Mil Crepa – Almond flour tortillas soaked in cafe de olla, layered with Mexican chocolate pastry cream
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A great chef should be eating out as much as they can and experiencing food from so many different places. Click To Tweet
If you don't have the money to travel, you can take a pretty interesting trip in your own city. I guarantee you there's dozens of restaurants you haven’t tried that could show you an experience that you've never seen. Click To Tweet
People are coming to this job now because of a love a drive and a passion and wanting to make this a career and not not just sort of a last chance of survival. Click To Tweet
We need to understand that vulnerability is important and being able to open up and have really important conversations in our industry. Click To Tweet
If someone is not feeling physically or mentally up to the task that should be said and not felt shame for feeling that way or saying something about it. Click To Tweet
Having an awareness and openness is what we need to continue to push.
The legacy of the food critic and restaurant reviews is a surprisingly long one. It’s also complicated. Food critics emerged from simple desires like sharing thoughts about great meals and giving weary travelers advice about where to get a good meal on the road. But, as times changed, the role of food writers and restaurant reviews expanded. It went from being a hobby to a well-paid profession (with obvious perks).
Here to enlighten us about that history is one of the most influential food critics in the US. John Mariani has spent 40 years tasting his way through culinary trends and across state lines. He’s a professional food writer, critic, author and journalist who has written for major publications like Esquire and Forbes. In today’s episode, Mariani provides interesting historical insights into the evolution of food critics. He’ll talk about how the role has changed through the decades, and offers some much needed optimism for an industry that’s been hit hard through the pandemic. What we covered in this episode
John Mariani gives a short history of the food critic (4:26) The origins of the Michelin Guide (7:17) John Mariani explains the different types of restaurant critics (11:59) How funding for food critics has changed (16:33) The difference between online reviews and professional critics from John Mariani point of view (20:32) Drawing the line between criticism and just being mean (24:07) The problem with the stars system (25:32) Understanding the psychology of online reviews (27:58) John Mariani is looking into the future of restaurants through the lens of the past (32:08) Why the industry will survive (35:29) John Mariani answers whether restaurateurs are afraid of food critics (37:33) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Thanks Chef Gabriel Kreuther for the introduction Link to conversation with Chef Gabriel Kreuther - 2 Michelin Stars in Manhattan
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It's no dirty little secret about Michelin, although I think it probably comes as a surprise to many people, that they don't have that many inspectors. Click To Tweet
We were told if a place is that awful, or a place you don't want to send the reader, don't write about it. Click To Tweet
I'm sure when restaurateurs pick up the newspapers or the magazine, their eyes shoot or right down to the stars and if they get less than three, their hearts sink because they know that the public doesn't know the difference between two and three. Click To Tweet
Everybody was saying the restaurant industry in America and France, everywhere is going to die. 70% of restaurants were going to go out of business forever. And I said, hold your horses. First of all, you don't know anything about restaurant history, if that's what you believe. Click To Tweet
We're going to be very, very cautious about opening any wounds. Because we know these are our favorite people, restaurateurs, and chefs, they are our favorite people. Because these people have suffered so much. Click To Tweet
Social media John Mariani
Links mentioned in this episode Subscribe to John Mariani's Blog
Link to John Mariani's articles in Forbes
Link to John Mariani's articles in Esquire
Perhaps no other industry has been hit harder in 2020 than hospitality. For chefs and restaurant industry staff, it’s been a year of pivoting and in many cases, rethinking the current models of food service. Chef Levon Wallace of Nashville, Tennessee took the pandemic as a welcome opportunity to experiment in his home kitchen. Before he knew it, the tasty treats he made for his kids turned into a new fast-casual concept that has found a lot of love (and plenty of mustard) in his city and beyond.
In this episode, we’ll talk about how the industry has had to adapt through the pandemic, the growth of fast-casual, the future of gastronomy, and the lessons we can take from the disruptions of 2020. You’ll hear why it’s important to source food locally, and how to cultivate symbiotic relationships between chef’s and growers. What we covered in this episode
The concept behind Fat Belly Pretzels (4:28) How a business was born during the pandemic (6:33) Why adapting during the pandemic came naturally (9:59) Rethinking the industry post-pandemic (12:12) The European history of the pretzel (15:14) An outlook on the future of gastronomy (18:51) The differences between working for private or fast casual restaurants and being an entrepreneur (23:26) The connections between food and culture (29:01) Sourcing food responsibly and working with local producers (34:20) Simplicity and location as inspiration (36:37) A creative collaboration of Southern American, African, and Chinese influences (43:26) Nashville foodie hotspots you should add to your list How kitchens have become better with inclusion (51:08) Foraged flavors of the south (53:48) Series of rapid-fire questions
Links to other episodes in Nashville Conversation with Chef Matt Bolus from the 404 Kitchen
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Cookie – Fatbelly Pretzel
Pretzel by Chef Levon Wallace
Chocolate Pretzel Babka – Fatbelly Pretzel
Pimento Cheese Pretzel Babka by Chef Levon Wallace
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I decided to do what I know how to do best, which is doing something for someone else. That usually works nine times out of ten to get me out of any kind of situation. Click To Tweet
It's that human connection, and who doesn't love a hot pretzel? It's kind of hard to get bummed out when you get a hot pretzel. Click To Tweet
What's important to me in food are things that are handmade, homemade, simple, and good food made from real ingredients. Click To Tweet
In the foodservice industry that's all we do is pivot. All we've ever done is adapt. You adapt and you overcome. Click To Tweet
We went through a Renaissance period. And after the Renaissance comes the Age of Enlightenment. I'm excited for what the future of gastronomy will be, and I'm willing to accept that it may not be what it used to be, but I know that whatever it is, it will continue to inspire and grow. Click To Tweet
Social media Fatbelly Pretzel
Social media Chef Levon Wallace
Links mentioned in this episode Fatbelly Pretzel
Most chefs find inspiration from their own culinary traditions, and those flavors continue to make a mark throughout their careers. Today’s guest is Chef Shamil Velázquez from Delaney Oyster House. Velázquez grew up learning how to cook with his family from a very young age in Puerto Rico. He was surrounded by the cornucopia of flavors that make up Puerto Rican cuisine, and always had a natural inclination to cook with the ingredients that grew around him. A graduate of the Culinary Institute of America, he brings his professional training and passion for food to the menu of this seafood-focused Charleston, SC restaurant. You’ll hear about his early cooking influences, his take on farm-to-table trends, and where he finds inspiration to keep his menu fresh and innovative. What we covered in this episode
The combination of influences that make up Puerto Rican cuisine (2:20) A surprising comfort food favorite loved throughout Puerto Rico (4:15) One family recipe that’s represented on the menu at Delaney Oyster House (6:44) How Shamil’s determination finally got him into culinary school (10:03) To school, or not to school? (12:44) What Chef’s look for in a resume (14:40) Why “farm to table” should transcend the trend (17:18) Cultivating relationships with local growers (19:24) The dish that got him the job at Delaney Oyster House (22:02) Their number one selling dish (24:42) Where he finds inspiration for new dishes and ideas (26:03) A lesson in Puerto Rican hot sauces (29:19) The difference in culinary styles from Napa Valley to the South (31:54) A Shamil Velázquez-style dish to try at home (33:52) Your expertly curated food tour of Charleston (37:41) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes - Culinary Leaders with a Hispanic Heritage Conversation with Mely Martinez - Blogger and Author of "The Mexican Home Kitchen" cookbook
Conversation with Chef Jose Garces from Philadelphia
Discussion with Chef Andre Natera from the Fairmont Hotel in Austin, TX
Conversation with Chef Jonathan Zaragoza from Chicago
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Kombu Poached Lobster, Pear, Lime from Chef Shamil Velazquez
Salt Cod Empanadas, Mojo Mayo at Delaney Oyster House
Abuelas Flan, Pomegranate, Nut Brittle, Sea Salt from Chef Shamil Velazquez
Tarvin Shrimp Ajillo, Torn Bread at Delaney Oyster House
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Puerto Rico has a very food-centered culture. It's just there at every birthday party, quinceanera, and holiday. Everything is food. It's always about the food. Click To Tweet
For career day, I always dressed up as a chef. I guess I've never really given much thought to doing any other career. Click To Tweet
I actually started applying to the CIA (Culinary Institute of America) when I was in ninth grade. Click To Tweet
Do I agree with going to culinary school? Yes, I think it's a great idea. I think it definitely is a good base and a good foundation. Click To Tweet
As a chef, it is our due diligence to make sure that we are working with local farmers, local fishmongers, oyster farmers, and do our part in society rather than leaving the carbon footprint of getting stuff from the other side of the world, when it’s right here. Click To Tweet
I think that's always very important as a chef to open up and learn from others rather than saying, “My food. My way, or the highway”. No way, it's always easier for you to understand other people and under...
Over the past decade, vegetable forward food has really started to get the recognition it deserves. That’s due to a handful of Chefs who took the attention away from meat before it became the “cool” thing to do. Today’s guest is Chef Richard Landau, an early pioneer of the plant based trends that have been rapidly gaining in popularity. His first restaurant, Horizons, opened in Philadelphia back in 1994. His talents in the kitchen have earned him accolades by the James Beard Foundation and he starred in the Food Network series Chopped. Along with his wife, Chef Kate Jacoby, he’s authored several plant-based cookbooks, including Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.Excited to give away 3 signed copies of the cookbook from Chef Richard Landau - Follow the 3 steps on my Instagram account for a chance to win the “Vedge” cookbook signed by Chef Richard Landau Click here: https://www.instagram.com/flavorsunknown/ What we covered in this episode Chef Richard Landau explains why the traditional restaurant model isn’t working (4:42)The romance versus the reality of working in restaurants (7:37)Chef Richard Landau and a simplified vision of the future restaurant experience (11:20)Shifting away from the brick and mortar concept (14:40)Why vegetables deserve more praise says Chef Richard Landau (16:46)Kicking the carnivore habit as a meat lover (17:57)Chef Richard Landau shares the top plant-based food trends to watch (23:05)How to add complexity to vegetables (24:54)Local seasonality versus global transportation of produce (28:24)Creative cooking rules to live by (29:42)The star of the menu at Vedge by chef Richard Landau (31:31)How to step up your taco game (36:38)A series of rapid-fire questions. Links to other episodes in Philadelphia Conversation with Chef Jose GarcesConversation with chef Brian Duffy
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zucchini trapanese. A simple dish of sauteed shaved zucchini in a tomato, almond, basil and calabrian chile pesto topped with grated almond.
Carrot steak with carrot sauerkraut puree on pumpernickel and a kimchee kraut.
Corn chowder – creamed corn with a seared potato “scallop” and a tomato, pepper and parsley salad.
House smoked tofu over a fava bean hummus, with dukkah spice and a green olive salad.
Veggie taco recipe First, find a really good tortilla that you love.Don't limit tacos to Mexican food.Korean tacos are very popular nowadays, and also Chinese tacos.You can go to Peruvian or Brazilian cuisine influences. Really stretch yourself out and just have some fun. You can use tempeh, seitan, or strictly veggie with cauliflower or shredded mushroom. Click to tweet
People glorify this 80-hour workweek. I’ve done it, I did for years man, I mean it's not a battle scar, it's not a badge of honor. It sucked. Click To Tweet
My sole mission was to show people that they did not need to eat meat to have a great meal. I'm not trying to convert anyone. If you can make someone a great meal and they never missed meat, then you're successful. Click To Tweet
Don't expect vegetables to do the work for you, that is the biggest difference between vegetables and meat. You've got to really get some flavor into them. Click To Tweet
I'm going to listen to these vegetables, I'm not going to try to force a recipe into them, but I'm gonna listen to them. And let them take me to a place where they can easily go. Click To Tweet
In this episode, we’re celebrating the deep flavors of traditional Mexican cuisine. Today’s guest is Mely Martinez, blogger and author of the well-known Mexico in My Kitchen website and cookbook. Inspired by her desire to leave a legacy of traditional flavors for her son to easily access wherever he was in the world, she started a collection of recipes online. The site quickly gained a global audience of cooks who wanted to hold onto the flavors of home, and those who wanted to discover the authentic flavors of Mexico for the first time. She’s masterfully brought together a collection of traditional recipes from across the country, and in doing so, has inspired new generations of professional chefs and home cooks to discover the rich variety within Mexican gastronomy. What we covered in this episode
Mely Martinez talks about the inspiration behind the recipes (9:48) The cultural shift driving the resurgence of traditional Mexican food (15:58) Why you won’t see a Mely Martinez restaurant (18:42) Regional differences in Mexican cuisine (22:25) Mely Martinez shares her life lessons from traditional cooking (28:16) A recipe you can make at home that you won’t find the book (35:15) 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 & The Beast
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Mely Martinez – Pork in Chile Morita with Rice
Entomatadas, corn tortillas covered with tomato and cheese @ Mexico in My Kitchen
Mely Martinez – Mole Poblano
Tamales de pollo en salsa verde @ Mexico in My Kitchen
Recipe: Tamales de Puerco – Pork Tamales from Mely Martinez Ingredients: For the meat: 1 pound of pork shoulder, cut into cubes 2 garlic cloves ¼ of a white onion 1 bay leaf 4 cups of water 1 teaspoon of salt For the sauce: 2 Ancho peppers, cleaned, deveined, and seeded 3 Guajillo peppers, cleaned, deveined, and seeded 2 small garlic cloves 1/3 teaspoon of ground cumin 1 tablespoon of vegetable oil Salt and black pepper to season For the dough: 3 cups of cornflour (masa harina) 1-1/3 cup of lard 2½ cups of the broth where you cooked the meat in. 1 teaspoon of baking powder Salt, if needed (the broth already has salt added) 16 large corn husks, plus more for adding to the steaming pot Instructions: 1. In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil, then reduce the heat. Simmer partially covered, occasionally skimming off and discarding the fat from the surface. Cook for about 1 hour, or until meat is tender enough to shred. Remove the onion, garlic, and bay leaf from the pot and discard. When the meat is cool enough to handle, shred it into bite-size pieces and set aside. 2. While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes. Drain the peppers and place them in your blender along with the garlic cloves, cumin, and 1/3 cup of water (some people use the soaking water). Process until you have a smooth sauce. 3. Heat the vegetable oil in a medium-size skillet over medium heat, then add the pepper sauce with 1 cup of the meat broth and cook for 8 minutes. 4. Add the shredded pork to the sauce and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes. 5. Place the corn husks into a large bowl with warm water to soak for about 30 minutes. After this time, remove the husks, drain any excess water, and set aside. 6. To prepare the dough,
Chef Chris Spear works his magic not from the chaotic depths of a restaurant kitchen, but from the mobility of his own food truck. His company, Perfect Little Bites, operates a private-chef-at-your-doorstep experience based in Frederick, Maryland. Today, he’ll talk about why his restaurant working experiences inspired him to become an entrepreneur, his desire to build a local culinary community, and how the concept of his unique business has evolved. He’s also a fellow podcaster, hosting Chefs Without Restaurants, so we’ll chat about the benefits and challenges of podcasting. What we covered in this episode Chef Chris Spear explains what makes Perfect Little Bites unique (3:08)The great debate: culinary school or industry experience? (6:10)Chef Chris Spear talks about the pros and cons of being a private chef (10:33)Sourcing inspiration for menu changes (18:46)Chef Chris Spear built a culinary community (25:40)The origin of the Chefs Without Restaurants podcast (30:10)Chef Chris Spear's biggest influences (35:49)Series of rapid-fire questions. Links to other episodes in Mid-Atlantic Conversation with Chef Hari Cameron from DelawareConversation with Chef Brian Duffy from PhiladelphiaPanel Discussion with Two Chefs from NJ - Leia Gaccione and Sam FreundConversation with Chef Johnny Spero from Washington D.C.Interview Celebrity Chef Jose Garces from PhiladelphiaConversation with Chef Drew Adams from Washington D.C.A live recording from White Birch in NJ with Chef Sam FreundA live recording with Chef Ehren Ryan from Common Lot in NJ
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Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and chili Worm salt
Almond and Grape Gazpacho with Cucumber, Pickled Green Strawberries, Sherry Vinegar, Marcona Almonds and Herbs
Scallop with Ras el Hanout, Blue Corn Grits, Whey and Roasted Carrot/Harissa Puree
Crispy Pork Belly, Smoked Cheddar Farina, Apricot Chutney and Pea Shoots
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I never loved that restaurant experience. I applied for jobs out of college and was turned off by the attitude of many of the hiring chefs. These guys sounded like jerks, and I didn't really want to work for them. Click To Tweet
I think if you're going to culinary school at a young age, you don't necessarily know what you want to be doing. Get out in the industry and get a taste of things. Click To Tweet
The challenge with being a personal chef is people think of you more like a caterer with a set menu. It's the same traditional food you can get at restaurants and I always want it to be my own spin on things. Click To Tweet
I make my own schedule and do things at my own pace. That's a benefit and also a curse sometimes. I am able to fully pursue my passion and I don't have someone always analyzing every move I make. Click To Tweet
It sounds crazy to take off my menu dishes that are big sellers, but a part of why I do what I do is because I want the creative freedom to do new things. Click To Tweet
When I was new in town, I wanted to network with local restaurants and do events together. Nobody was interested in doing anything. But I found that people who were running food trucks, bakers, or caterers really craved that sense of community and wanted to do events together. Click To Tweet
Social media Chefs Without Restaurants
Chef Silvia Barban learned to cook from a young age in the kitchen of her Venetian grandmother. Pairing those northern Italian recipes with the spicy Calabrian influences from her mother’s side of the family, she made a name for herself in America on Season 14 of Top Chef. Today, she’s the Executive Chef and co-owner of Italian restaurant LaRina in Brooklyn. We talk about her lifelong Italian culinary influences, how the seasons inspire her to innovate, and how to make the perfect gnocchi recipe at home. What we covered in this episode Lessons learned from being on Top Chef (4:08)The concept behind LaRina (7:09)Where Italian tradition meets modern innovation (9:33)How she finds inspiration (12:25)When she first learned how to cook (13:29)The difference between food from the north and south of Italy (15:20)Finding inspiration through seasonality (20:11)How LaRina pivoted to stay open through the pandemic (25:46)Silvia’s recipe for the perfect gnocchi (27:59)Five stops you need to make in Brooklyn (33:12)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York City Conversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desonlin from the Brandy Library
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Cappellacci from Chef Silvia Barban
agnolotti del plin, black lime, parmigiano
Ricotta Gnocchi , basil pesto, pistacchio, zucchini blossom
Smoked spaghetti , Calabrian chilies ,garlic, eggs, hazelnuts
Pasta dish recipe Best gnocchi recipeInstead of using regular potatoes, chef Silvia Barban suggest to use sweet potatoes.She suggests to always bake them in the oven, instead of boiling in water because then you don't have potatoes they're very wet. So, you don't have to put as much flour as if you would have cooked them in water and it doesn’t get sticky.For 2.5 lbs of potatoes (even better if they're a little old so they're getting starchier).Bake them in the oven until they get cooked and soft.Peel them off. Always work on potatoes to make sure when they're warm and not cold. It's easier to handle and to absorb the other ingredients.Then you rice the potatoes (with a potato ricer)Add around 2 cups of regular flour, one egg, and 1 cup of grated parmesan.Add salt and black pepper.Just mix it all together to create a dough ball.Take a bit, just create these long “snakes” of dough, and cut in like little squaresPut them in a pot of boiling water (add the salt when the water is boiling)What is the best sauce for gnocchi?Lamb ragú would be great with sweet potato gnocchi. The lamb has a little strong flavor and the sweet potatoes go so well with it.With a lamb ragú, chef Silvia Barban suggests putting a lot of flavor on it like mint, rosemary, sage, and garlic, add olive oil, and cover with red wine.Let it cook in the oven until is tender basically.When it is cooked, take it off from the liquid.Reduce the liquid and pull the meat apart.Then just sautéed the gnocchi with that and finish with some parmesan.Do not put butter because the lamb is already rich and you want to taste the lamb you don't want to taste some other flavor. You don't want to taste cream either, you want to taste the lamb.Maybe you can add also some oyster mushroom. Click to tweet
Chef Elizabeth Falkner's first restaurant Citizen Cake revolutionized the world of pastry in the US, and has catapulted her to the world stage on TV and through her creative culinary process as demonstrated in several cookbooks she’s authored. We talk about where she finds inspiration, the road towards better female representation across the industry, and the ways in which she continues to challenge the status quo. What we covered in this episode Early inspiration’s that led Elizabeth into the industry (5:41) The unique convergence of cheese and perfume (7:58)How the necessity of to-go food is changing how chef’s think about packaging (13:46)How Citizen Cake merged the worlds of coffee and pastries (18:37) Where the worlds of sweet and savory collide (25:54)How broken traditions become new favorites (29:19) Fresh inspiration from the flavors of China (33:05)Reimagining the industry post-pandemic (40:16)Elizabeth’s top 5 LA eateries (43:51) How to make her perfect Manhattan (54:01)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Click on links to access other episodes in Los Angeles Conversation with Chef Tim HollingsworthConversation with Chef Brad MillerInterview with Chef Alison Trent
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Chef Elizabeth Falkner practicing Jungshin Fitness
Elizabeth Falkner in Thailand with Chefs Anita Lo and Hong Thaimee
Durian chicken soup! At Y’s, Shanghai
Anita is pictured with Elizabeth Falkner in the red chairs in Shanghai
Barbarian Radish aka Carrot and Chrysanthemum purée, rice shoot
Wood fired wok in Guanghan
Breakfast in Chengdu
Market in China
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“I've always liked to understand the basis of any kind of culture or language around food, and then also see where else I can take it.” Click To Tweet
“My world is often about this combination of food and sport, or food and art all coming together.” Click To Tweet
“I think we can all really appreciate plated food in general, or a cocktail in a glass, more than ever after this year, because everything is to-go and in a box or in a plastic cup.” Click To Tweet
“I'm always studying different kinds of cuisine, and cultures of people through cuisines and the language of spices and the language of technique.” Click To Tweet
“Humans have always migrated and changed recipes around the world because you have a war here, you're oppressed over here. And you move over here and you want to bring your culture but you don't have all the same ingredients. So you turn it into something.” Click To Tweet
“We have a country of so many amazing people and so many cultures from around the world, we should celebrate that rather than just try to push each other in our own lanes.” Click To Tweet
Social media Chef Elizabeth Falkner
Links mentioned in this episode Elizabeth Falkner website
If you’ve ever dreamt of building the ultimate home bar, a place where you can kick back and sink into that Negroni made just the way you like it, this episode might inspire you to start sourcing building materials. Today’s guest is Bob Peters, an award-winning mixologist from Charlotte, North Carolina. As one of the city's most creative and influential cocktail professionals, he joined me to share his passion for the beverage world, and tell us about his garage bar man-cave, where he’s found refuge, and created an outlet for experimentation, through the pandemic. What we covered in this episode
Bob Peters tells us why the pandemic is particularly challenging for restaurant professionals (2:22) How he’s transformed his garage into an online classroom (4:43) Bob Peters shares a few of the affordable cocktails on the menu at The Grinning Mule (7:32) How seasonality inspires his flavor combinations (11:12) Bob Peters talks about how culinary trends influence mixology (15:35) Bob Peters’ path to bartending (17:11) An introduction to the Charlotte bar scene (19:19) How local southern ingredients are represented in Bob Peter’s cocktail recipes (21:09) Where science meets creativity (23:50) The essentials of creating a great bar program (27:01) Why health consciousness is the next big trend in cocktails (30:27) Bob Peters’ favorite cocktail “trick” to wow customers (32:52) The rockstar bartender he’d love to meet (35:25) Books to inspire you behind the bar (37:18) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes with mixologists Charlotte Voisey – The Exciting Life of a Brand Ambassador
Beau du Bois - Listen to Your Neighborhood!
Flavien Desoblin - Owner Brandy Library NYC
Mixologist Angel Teta from Portland
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Edible flower in cocktail picture from @rachelmartindesign
Cheers! with Bob Peters
Bob Peters and Peas & Carrots cocktail
Copper Pear: combination of the @Copperdogwhisky smoked peat, pear, and rosemary.
Peas & Carrots cocktail
Bob Peters and punch
Bob peters and Boulevardier
Homemade hot chocolate with the spirit of you choice
Submitted questions from podcast listeners Cocktail recipe with Bourbon? One of my favorite cocktails, sort of a boozy Manhattan-ish cocktail. I make a bourbon Negroni, and one of my favorite all-time cocktails is the Boulevardier. Well, I substitute out Campari for cynar, which is a cousin of Campari. And it gets a little bit more bitter, a little bit less sweet, very herbal, and not quite as fruity as Campari lends itself to be, I love making this cocktail to people who enjoy Manhattans. I love making them a cynar Boulevardier, which in my build, goes like two ounces of a really good, strong-flavored bourbon. It doesn't necessarily have to be a hundred proof, but I love a good strong backbone bourbon with big shoulders that you can put flavors on and that still stands out like the Woodford Double Oak is one of my favorites to build a cynar Boulevardier with. I add two ounces of it and then three-quarters of an ounce of cynar and a half-ounce of some really nice vermouth. Then stir it and express an orange rind over it. It’s so simple, so delicious, so boozy and bitter. That's one of my all-time cocktails for sure. Click to tweet
“We realized that if we were able to keep things within reason, then we could do all of our cocktails no matter what they were for $11.” Click To Tweet
“I love edible flowers.
The history of cider spans the globe from the ancient apple jungles of Kazakhstan, to lush orchards across Europe, to rich and fertile American soil. The diversity of the land contributes to the vast diversity of this special fruit. In this episode, I’m talking to Ryan Burk, Head Cider Maker at Angry Orchard located in Walden, New York. We talk about how cider is made, what makes it unique, and the creative ways you can drink, pair, and cook with ciders. What we covered in this episode
Ryan Burk gives the definition of cider in the US compared to Europe (2:18) How prohibition and the temperance movement affected orchards (4:21) Ryan Burk describes the Angry Orchard product line (9:16) The path towards cider innovation (13:07) Different barrel aging techniques (17:26) Ryan Burk talks about the seasonal process of cider production (22:09) How Ryan Burk got into cider making (24:53) How Ryan Burk sees the changes and innovations within the industry (28:14) Apple growing regions and their flavor profiles (33:01) Why ciders are great for cocktails (37:51) Ryan Burk discusses how to pair cider with food (41:29) A few interesting facts about apple seeds (47:20) Ryan Burk's predictions for future trends in cider (51:25) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
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Bitter Sweet Apples @ Angry Orchard
Cider @ Angry Orchard
Main Cider House Cellar @ Angry Orchard
Angry Orchard – Cider House
Submitted questions from podcast listeners What cocktails with hard cider? Anytime you see sparkling wine in a cocktail, you can replace it with cider. Take your favorite cocktail that has a sparkling white wine in it, take out the Prosecco and put in a dry sparkling cider, it's really going to compliment the drink. There's a traditional cocktail in the US, maybe the first cocktail, called the Stone Fence. You would have cider, your choice of spirit, in most cases, rum or bourbon, a little bit of vermouth and some bitters. I’s very simple, equal parts and q dash of the bitters, and over a rock. I really liked that particular cocktail. It's hard to say which ciders. So, when I think about that kind of a drink, like a heavier, bigger, bolder drink, something that would have rum or bourbon in it, and some bitters, I suggest something that has bittersweet in it to kind of stand up to that. I probably pick, if I was looking at Angry Orchard’s line, that's available to everybody, our Unfiltered Cider. It is a really good cider to throw in the mix for that kind of a drink. Click to tweet
I've always looked to the European traditions because that's where the traditions lie. That's where I can find the bulk of the history of the industry that I work in. Click To Tweet
We're always looking at new apple varieties. So for me, innovation really starts in the orchard. Click To Tweet
Cider is a delicate drink. Much more delicate than say, bourbon, or beer or even wine. Click To Tweet
As things change, and as we have to adapt to those changes, it's always important that the apple is the first part of the story. Otherwise, we lose the soul Click To Tweet
What I think is great about cider in a cocktail is anytime you see sparkling wine, it can replace that. Click To Tweet
When you find the right cider, you can get exactly what you get out of wine when it comes to pairing with food, and you get it at half the alcohol. Click To Tweet
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What we covered in this episode
Chef Misti Norris talks about her passion for farms, foraging, fermentation, and fire. She shares her love for charcuterie and fresh pasta. Chef Misti Norris explains how she took consumers from comfort food (gumbo, stews) to more unique offal dishes (pig parts, chicken hearts, veal tongues). During the pandemic she went to a curbside menu for a little bit with more comfort food dishes that were a little more approachable, but still within their philosophy of using local farms and continued supporting local smaller businesses. The concept for the restaurant Petra and the Beast has always been within a philosophy of sustainability. They are a low waste kitchen. Chef Misti Norris describes how her beef heart dish is prepared. We learned about her sources of inspiration and her creative process. Think graphic novels and vinyl toys! Chef Misti Norris has done numerous pop-ups around the country and she describes some collaborations she has done with other chefs. Her ingredient obsession is turnip. When she was eight years old, the first time her 'maw maw' made boudin balls, was the moment that sparked something in her and established a real connection with food. Chef Misti Norris shares a pork rillettes recipe. Series of rapid-fire questions. Link to the podcast episode on Apple Podcasts http://bit.ly/Misti_Norris
Links to other episodes in Texas 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
Chef Fiore Tedesco – L'Oca D'Oro
Chef Michael Fojtasek – Olamaie
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Misti Norris @ Petra and the Beast
12 month turnip kasuzuke @ Petra and the Beast
14 month kasuzuke sun farms turnip ham
Charcuterie Board @Petra and the Beast
Mushroom caramel and amino glazed TX purple carrots
Chef Misti Norris
Sagohachi cured torihamu rolled with smoked kale powder and dried peppers.
collard green cappalletti, puffed purple hulls, half sour and garlic chive beurre monte, smoked hot sauce, pancetta stecatta.
Misti Norris' pork rillettes recipe
You could get pork shoulder or beef chuck roast, or any kind of protein that you want to use. You braise that out and essentially until meat is falling-apart tender and fat is soft. Transfer meat and skin to a large bowl and pour fat and any cooking liquid in a pot into a heatproof measuring cup. Shred the meat and add some fat, duck fat if you have some at the house, or if you have some extra pork fat, and the braising liquid you saved. Add salt, pepper, nutmeg, pickles to it. You can add a little bit of vinegar, lots of nuts. We love using pumpkin seeds, sunflower seeds, peanuts, pecans, stuff like that for texture. Pack the "rillette" mixture into jars, pushing out any air bubbles. Top each with a few spoonfuls of reserved fat and chill until set, at least overnight. Serve with sourdough bread or crackers.
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During the pandemic, we went to a curbside menu for a little bit with more comfort food dishes that are a little more approachable but still within our philosophy. We never stopped using our farms and continued supporting our local smaller businesses. Chef Misti Norris Click To Tweet
The concept for the restaurant Petra and the Beast has always been within the philosophy of sustainability. We are a low waste kitchen. Click To Tweet
What we covered in this episode
Chef Andrew McLeod from Avenue M talks about the challenge of launching a new menu when a customer base How did he balance the business need to keep classics on the menu and the desire to add his own creations? Chef Andrew McLeod says that cooking is an exercise in practicality and not a series of creations from an artist. Avenue M's menu features locally sourced ingredients. Chef Andrew McLeod takes us through the relationship with local farmers and purveyors. He shares his passion for Salumi and Pasta. Chef Andrew McLeod describes the concept of the Sunday Supper Series created during the pandemic. He talks about his sources of inspiration and his creative process. Chef Andrew McLeod mentions his latest ingredient obsession: mushroom pellets. He describes his experience with chef Sean Brock. Chef Andrew McLeod talks about addiction issues in the industry and the need for recovery and asking for help. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://bit.ly/Andrew_McLeod
Links to other episodes in the Appalachian region Conversation with Chef Matt Bolus in Nashville
Covid-19: 3 Chefs respond with Chef Ian Boden
Episode with Chef Edward Lee
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Sausage BBQ Chef Andrew McLeod
Freshly cased and tied n’duja Chef Andrew McLeod
Hot chicken dumpling soup Chef Andrew Mc Leod
Salt roasted carrots dressed in a chimichurri of the tops, cranberry, and ricotta
Salami cotto with castelvetrano olive, Calabrian chili and toasted almond
Ricotta caratelli with Nduja sugo Avenue M
Avenue M – Brown butter apple cake with black apple and cream cheese
Smoked beet cake with beet cream cheese frosting – Avenue M
Submitted questions from podcast listeners Quick and easy pasta recipes with few ingredients. A recipe from Chef McLeod. "That's a really easy kind of one pot deal or one pan deal that I like to do sometimes is either farfalle or macaroni or whatever, kind of dry noodle that you have laying around to cook that. While you're doing that, render some sausage, some breakfast sausage, like hot and spicy Jake's breakfast sausage, or something like that in a pan. Toss in some kale or torn up collard greens or turnip greens, or whatever you have around and glaze that in the sausage fat. Drain off some of the fat, add a little bit of cream to the pan and toss your pasta with it and crush it with some Parmesan cheese and fine herbs and lemon juice. That's a really good, if you got twenty minutes for a quick dinner or a lunch meal." Click to tweet
During the pandemic, people are more into comfort food, and the old classics that are on the menu resonate with them. Click To Tweet
I don't view a dish as something that I created or that we created as a team, or that comes inherently from a creative place. I really feel that cooking is an exercise in practicality. Click To Tweet
My understanding of a chef is that you've sourced the best product that you can from the best place that you can. That's your responsibility to figure out how to translate that into something that somebody wants to eat. Click To Tweet
Most people that are serious about cooking have had periods where they really had an inflated sense of themselves. I was certainly one of those people that was really trying to do things that were far beyond my skill set and trying to be in places that I didn't belong to. Click To Tweet
What we covered in this episode
Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic. He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York. Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm. We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron. Chef Bryce Shuman gives some advice for young cooks to be successful in their careers. He describes his experience at his (now closed) restaurant Betony in New York. Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony. His first source of inspiration - the ingredients. Chef Bryce Shuman introduces his new concept 'Ribs n sides' created during the pandemic. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in New York City Conversation with Executive Pastry Chef Mark Welker
Interview with Chef Gabriel Kreuther
Conversation with Chef David Burke
Interview with Chef Trigg Brown
Conversation with Pastry Chef Sam Mason (Odd Fellows)
Interview with Brand Ambassador Charlotte Voisey
Conversation with Flavien Desonlin from the Brandy Library
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White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck
Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck
RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck
Chef Bryce Shuman Picture @Signe Birck
Fluffy pancake recipe by Chef Bryce Shuman
Two cups of flour Two cups of buttermilk One half a stick of melted butter in the buttermilk One teaspoon and a half of baking powder Half a teaspoon of baking soda A pinch of salt 1/4 cup of sugar 4 eggs Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks. Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue. You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much. Fold in your whites in thirds. Get your pan hot warm, add about a cup of butter. It should be nice and foamy. Start dropping in your pancakes. You're going to want your eat to be on about medium low. And these pancakes are going to brown as they've got sugar in the them. The sugar's going to caramelize faster than a regular pancake. So you got to be careful. You can't have the temperature of the pan too hot. You're going to flip these pancakes when they're still a little bit softy on the top. Then cook them on the other side and then take them out. Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had.
How to Become a Successful Chef by Chef Bryce Shuman
Decide what kind of chef you want to be. Do your research and trail or stage at different restaurants. Select the one you like, put your head down, work hard, ad stay there for several years. Get mentors and learn from them. If you jump around from one restaurant to another, make sure to learn different skills at each location.
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What we covered in this episode
Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino dishes started gaining recognition outside immigrant communities. Chef Carlos Lamagna describes Filipino food. With more than 7,500 islands, the Philippines is an archipelagic country. It went through a lot of foreign influences thought out History. Adobo is a good example is a very popular dish. That is well-known around the world, but what people don't realize that every Island and every region in the Philippines has its own variations and every family has its own variations. Chef Carlo Lamagna says that the most common answer that people give about Filipino cuisine is that it's a fusion cuisine. He couldn't disagree more. Filipino cuisine is an evolutionary cuisine. It evolves just like any other culture. Filipino cuisine has Malaysian, British, Spanish, Arabic, Chinese, Japanese, and Pacific Islanders influences. Chef Carlo Lamagna mentions that the condiment game in the Philippines is very strong. The condiments like Bagoong, Suka, vinegar, fermented shrimp pastes, fish sauces, soy sauce, or a mixture of any of those ingredients are used to personalize the dish itself. He describes his restaurant Magna as a non traditional Filipino restaurant that is inspired by its roots, by traditional and authentic flavors that are authentic to him. It is a modern Filipino restaurant serving modern versions of traditional dishes. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://apple.co/Carlo_Lamagna
Links to other episodes in Portland, Oregon Conversation with Chef Bonnie Morales - A Return To Russian Cooking
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James Beard Dinner – Regional Philippine Cuisine – “Dinadaraan” – Braised pork collar, blood sarsa, blood sausage crumble, pork ear chicharron, bone marrow suman ©Clay Williams
Wines of Argentina “Breaking Borders” Recipe contest – Smoked Ham Hock Adobo Croquette, Coconut Braised Kale
Chicken Tinola Noodles – Braised Chicken, Chicken Hearts and Livers, Bok Choy, Egg Noodles, Chicken-Ginger Consomme
Starchefs Awards Gala – Beef Pares (PAH-res) – Anise Braised Beef Brisket, Sticky Rice, Radish, Serrano Peppers
Submitted questions from podcast listeners Filipino Adobo recipe from Chef Carlo Lamagna I think a lot of people should really truly explore what Adobo is. When I cook Adobo at home, I use a combination of both pork belly and pork neck bone. There's good meat on the neck bone. It adds a lot of great flavor to the broth when it's brought down and the pork belly itself is a tougher and richer cut. I cook it the way that my dad cooks it. Add water, vinegar, Bay leaves, garlic, peppercorns inside the pot with your neck bones and pork belly, just to cover. The pork belly can be diced up. You start slowly cooking that down. Most Adobo a lot of people do is very saucy. I like mine a little on the drier side. It's a little bit more on the oily side. That fat is such great flavor when you put it on rice. So I actually cook it util the liquid is almost all gone. And then I season it with soy sauce. I don't add the soy sauce at the beginning, because if you add the soy sauce in the beginning, as it cooks out, it actually the bitter notes of the soy sauce will come out more and you do...
What we covered in this episode
Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas. He shares with us the premise of the show ad his experience on TV cooking shows. Chef Lamar Moore shares his approach to opening a new restaurant. He talks about the food scene in Las Vegas. Chef Lamar Moore comes back to what compelled him to become a chef and the different experiences he had traveling abroad in Europe, Greece, and Peru. Chef Lamar Moore describes his creative process and his sources of inspiration. Giving back to the community is essential to him and he wants to provide opportunities to the younger generation of cooks. Chef Marcu Samuelsson. Less than 18% of chefs are African-Americans and Chef Lamar Moore said “We have to work twice as hard just to keep up and three times as hard to earn the opportunity.” He talks about the difficulties of being African-American today and the need for equal opportunities. Chef Lamar Moore has a passion for mentoring African-American youth. Now with his celebrity chef status and his recent victory at the Vegas Chef Prizefight, he is, even more, empowered to show an example of black excellence to a younger generation of African-American. He mentions that great dish recipes ca come from mistakes. He tells the story of how the Sweet Tea Brined Pork Chops came about. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
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Warm heirloom beet and pumpkin salad @Bugsy & Meyer’s
Roasted Cauliflower steak @Bugsy & Meyer’s
Chef Lamar Moore award winning fried chicken Honey butter biscuit ,Mac m cheese frites
Steak tartare foil gras cream
Pimiento cheese burger recipe from Chef Lamar Moore
Moore's signature burger features two thin-smashed patties, house-made pimento cheese, and pickles on a brioche bun. Toast the brioche buns in a frying pan with butter (both sides). Place a slice of cheese on top of the buns. For the patties, mix 80% Angus and 20% brisket. Add salt and pepper to the patties. Sizzle the burgers. Do not press the burger down when it cooks. For the pimiento cheese. Mix diced smokes jalapenos, raw jalapenos, red pimientos, mayo, fresh garlic, a little bit of beer, green onions, cilantro, sour cream cream, cream cheese, ad shredded cheddar.Place the burgers on the buns. Drop the pimiento cheese on top of the burgers. Serve and enjoy!
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Each week I competed on a high level and I was able to get in the heads of a lot of the chefs that I competed against and make sure that I set myself apart from what they did. Click To Tweet
I define myself as a fun-loving chef and a person, and I like to have great camaraderie in the kitchen and with people. I'm a huge people person. I like to give back to communities. Click To Tweet
It's so important to me as a person and as a chef to give back to communities and I do it through food. Click To Tweet
I've had great people that mentored me and it's important for me to continue to echelon through other people. Click To Tweet
There are a lot of African-American chefs out there. We need to have a voice and a sound for ourselves to be known for who we are and culturally, for what we do. Click To Tweet
One of my favorite chefs is Marcus Samuelsson. I love what he does for the community. I watch how he brings up other chefs throughout his teams and his operations....
What we covered in this episode with Nick DiGiovanni Nick DiGiovanni talks about his motivation to participate to MasterChefs.8 in 10 US Adults in the US watch cooking shows - what specifics appeal to Nick DiGiovanni about cooking shows?Nick DiGiovani shares his connections with Chef Gordon Ramsey and Joe Bastianich on the show.He graduated from Harvard in 2019 Harvard and decided to self-designed his own major around “Food and Climate”.Nick DiGiovani did an internship with chef Corey Lee at Benu, a three-star Michelin restaurant in San Francisco, and worked as a line cook at Cambridge restaurant Waypoint during his sophomore and junior years.He grew-up in an Italian and Persian household and describe how this multi cultural background influence his cooking.Social media is a strategic tool for Nick DiGiovanni and he shows an amazing follower base growth both on Instagram and TikTok.He is the co-founder, with Daniel Guss, of the start-up Voodles, a vegetable pasta brand for kids.Nick DiGiovanni shares his top food spots in the Boston area.Series of rapid-fire questions.Link to the podcast episode on Apple Podcast http://bit.ly/NickDiGiovanni Links to other episodes with chefs from Boston Episode #39 with Chef Jamie Bissonnette - Unconstrained Creativity Links to other podcast episodes with chefs who competed in food TV shows Conversation with Chef Brad Miller in episode #40 - Amazing Food Trucks!Episode #64 with Chef Silvia Barban - Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 - Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore - Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 - Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy - A Gigantic Appetite for Casual RestaurantsConversation with Chef Edward Lee in episode #21 - The Marco Polo of American Cuisine
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Tahdig – Nick DiGiovanni
Egg Yolk Ravioli – Nick DiGiovanni
Chai Tea – Nick DiGiovanni
Nick DiGiovanni @MasterChefs season 10
Go-To Pasta from Nick DiGiovanni I find it hard to beat just a good homemade pasta with some sort of homemade pesto. That's always my go-to, and my favorite. It's so easy. It's so delicious. There's nothing like blending the pesto up in the blender and then taking off the lid and got all hot and steamy smell. It is one of the best smells I've ever found in the kitchen. And then if you want to be a little bit more challenging to yourself, there's always that Egg Yolk Ravioli you can make. It takes a little bit more time and precision. Try to fold in egg yolk into your pasta, and keep it whole where you get this amazing sauce from the egg yolk after you break it open. Click to tweet
I think everyone was thinking that I would be really scared and nervous meeting Gordon Ramsey. That didn't bother me at all. He was a super nice guy. For me, it was just like meeting any other person. Click To Tweet
There's obviously a lot of things that happen with the show that has to do with it being a reality show, but at the same time, there's a lot more of real cooking than people assume. Click To Tweet
I wouldn't be opposed to going on the side of the judges a little bit and getting to taste a bunch of other people's food, but I feel like I still have to prove myself a little bit before I can get in that position. Click To Tweet
What we covered in this episode
Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have greatly pared down the amount of offerings that we've been been doing on a given day. He lists some of the pickles they were making during the pandemic: kosher dill pickle, green bean pickles, cucumber pickles, and Koji cabbage pickle. We talked about what got him into fermentation ad how he discovered Koji. Chef Jeremy Umansky explains that Koji is the backbone of many foods in Asia, especially the core ingredient like amino pastes like Miso and alcohols like Makgeolli or sake, and, some soy sauce like Shochu. So many of them cannot be made without Koji. He presents his book Koji Alchemy. It is not a cookbook in the traditional sense. Chef Jeremy Umansky wanted to give people the tools to explore and use Koji through their own cultural lens. He explains that Koji don't shorten the curing time but it can bring down the drying time by as much as 60%. At Larder Delicatessen in Ohio City, the two things they offer all the time are their pastrami sandwich and their fried chicken sandwich. And in both of those, they use Koji. Chef Jeremy Umansky describes his creative process as collaborative because when you're making food to serve to large amounts of people, you have so many varying degrees of preferences for different things. So working as a team is really important. Seasonality is the driver and the inspiration. Enjoying something that is so special that you hold it in high regard. Chef Jeremy Umansky shares his past problems with drug and alcohol and the big focus of the restaurant industry needs to be that you can work in this profession, you can embrace it and you don't need those things. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Cleveland, OH Conversation with Chef Brett Sawyer
Submitted questions from podcast listeners Chef Jeremy Umansky's fried chicken sandwich recipe The fried chicken sandwich, it starts with a bun that we made, and it's a buttermilk bread recipe in which we culture the buttermilk with Koji first. And it adds this wonderful, cheesy note that's above and what buttermilk would normally have. So we do that. We bake the bread, the chicken itself, you know, for those of you that, that kind of want to do this at home. We make a marinade of two parts buttermilk. So one part amazake, which is a liquid version of Koji, and we marinate the chicken in there with a little bit of salt. We put a little bit of either hot sauce or cayenne in there, and our house spice mixture, which is a blend of toasted yeast. We take just regular baker's yeast and we toast it. And then oven for about a 350 degree oven for about 45 minutes to an hour untill it's just golden brown and malty. And we blend that with some caraway and juniper and black pepper and sesame and mustard seed. We add that mixture to the chicken. We let it marinate. Sometimes if we're in a rush, it just gets about an hour, but other times, we prefer to let it go overnight. And then we pre cook the chicken before we fry it. So we'll bake it off on a sheet tray in the oven, just until it's cooked. We typically bring it to about 155 and then let it carry over. And then once it's cooled, we put it back in the marinade and then we go into the bread and the fry. For the breading we use equal parts all purpose flour, and cornstarch. We also put our house spice mixture into, so we've got your cooked marinated chicken, you dredge it. And then we fry it 325 just for a few minutes. So, the whole sandwich itself, we put on a house mayonaise that we make. It is mayo, some of the mustard that we make, which is a mix of a Midwestern spicy brown mustard and a whole grain mustard. We put some pickles on there and we dressed the whole thing with an oil and vinegar slaw. It's cabbage,
What we covered in this episode
Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie's Bar. All lot of global flavors and bourbon! He talks about the types of dishes that bring him comfort. Chef Matt Bolus shares how he navigated through the pandemic situation He talks about the relationship he built with purveyors and with some of Kentucky’s top distillers, allowing him to buy exclusive single barrels to be sold exclusively at Gertie’s. During the pandemic, Chef Matt Bolus started his Culinary Passport Staycation Dinner series in collaboration with people like Chef Chef Andrew Zimmern, Chef Marcus Samuelsson, Chef Carla Hall. Chef Matt Bolus has a passion for Whiskey, specifically Bourbon and Rye. He gives examples about food and whiskey pairings. Chef Matt Bolus wants to try and taste everything. He uses his tasting experience and music as sources of inspiration. For the best Chicken wings he suggests to "cheat" and start by pre-cooking your wings in an oven or on the grill, or on a smoker. Discover the three cookbooks that inspired Chef Matt Bolus the most and his guilty pleasure food. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
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Pork TBone The 404 Kitchen_photo credit Andrea Behrends
Chef Matt Bolus – Fresh Burrata – The 404Kitchen
Scallop Toast – The 404 Kitchen
Butterbeans – The 404 Kitchen
Submitted questions from podcast listeners What food goes well with bourbon? You get the pork and rye roasted pork chop, blast of rye whiskey. I always loved the poached pears that we did at Le Cordon Bleu. Old school French dessert, most people don't get excited about. I can understand why, because it's a pear and people are thinking about it, but a good friend of mine, Scott Crawford out of Raleigh, North Carolina, came up and did a dinner with Kavalan whiskey, actually Taiwanese. They had a Sherry cask finish. So, Sherry - pears, okay. Those go together. Smokey - pear, that goes together as well. We took this Manzanilla cask finished Taiwanese whiskey, and added a little bit of butter and some sorghum. And we gently poached these pears. Just mind blowing the flavor that came off of it. It was the perfect marriage of flavors. I love apples and bourbon in many forms, from apple pie to using apples with roasted butternut squash. It was with a pork Tenderloin on the Big Green Egg. I put this fat cap on Tenderloin on the top rack. And underneath that, I built a little boat of aluminum foil with butternut squash, garlic, herbs and gold rush apples and drizzled bourbon all over it. Buffalo Trace bourbon all over it and just let it slow cook. You get these crispy apples with this bright, oaky, woody, and earthy flavor. Click to tweet
Southern born and raised. My grandfather was Lebanese and my first food memory is Lebanese food. I went to a French culinary school in England and I start a lot of dishes like an old Sicilian lady! Click To Tweet
One of the things that I always focus on is acid brightness, whether it be lemon juice, lime juice, or apple cider vinegar. Acid is going to bring out the flavor in a big way. Click To Tweet
I want to meet you as a purveyor. I want to know what kind of person you are. I'm horrible about asking you random questions that have nothing to do with business at hand. Click To Tweet
With 404 Kitchen Staycation Culinary Series, we are bringing chefs to Nashville like Andrew Zimmer and Marcus Sanderson, and Carla Hall.
What we covered in this episode
Chef Brian Duffy talks about his podcast 'Duffified Live' and the challenge to get chefs on a podcast. He shares his thoughts about the pandemic situation and its impact on the hospitality industry. Chef Brian Duffy focuses most of his time at the moment on his restaurant Ardmore in Philadelphia. After culinary school in Philadelphia and working at fine dinning restaurants, Chef Brian Duffy has chosen a career in casual restaurants. Chef Brian Duffy explains his passion for burger, pizza, and barbecue restaurant business. He made a business out of it with his consultancy group called 'Duffified experience Group'. Chef Brian Duffy shares the top three mistakes all new restaurants and bar owners make. He is a TV personality with the show 'Bar Rescue' and 'Open Night'. Chef Brian Duffy describes the seven day process every new restaurant/chef owner needs to take gearing up to opening night. He shares a Duffified style burger recipe that every food enthusiast should try. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Philadelphia Conversation with Chef Jose Garces - Competitive Mindset
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Chef Brian Duffy
Chef Brian Duffy great beef BBQ
One of the best BBQ in Philly!
Opening Night with Chef Brian Duffy
‘My Way Hiway Burger’ by Chef Brian Duffy
Chef Brian Duffy playing with BBQ at Ardmore restaurant
One of his favorite T-Shirt
A great beef rib beard
Submitted questions from podcast listeners What is the 'Duffified Burger' recipe? My number one thing is to play around with different cuts of meat. A burger is going to be good with fat. It's just that simple. So to be able to get something like a really good brisket is great and grind it up and make your own patties. If you really want to make a great burger, start grinding your own patties. Get into finding a good grind of meat or a couple of different types of meat. I love a burger that had a small amount, 10 to 15%, of lamb, because I think that lamb has an unbelievable flavor that just is enhanced by that grilling, by that searing, by that caramelization, that Mayard reaction that is happening in the browning process. The other thing for me that is awesome, cheese, cheese, cheese, cheese. Go ahead and find yourself great cheeses. I love a Tillamook cheddar, really good, super sharp cheddar. I love a Cooper American. The melting process of it, the creaminess, the umami that happens in your mouth with that burger, that cheese, that bun, that lettuce, that tomato, that onion, that to me, is a perfect burger. And then an unbelievable egg. A dippy egg on top which is a fully firm white with a runny center, but it's got a fried crushed to the outside of it. I made a Duffified burger on the menu. It is a basted burger where we actually seared the burger. And then we basted it with butter, garlic, olive oil and Rosemary, like you would have with a steak and it's an awesome burger. Click to tweet
At the beginning of the pandemic, I created a program called 'staff meal', which you could order for $10 and it would feed three people every time somebody placed an order. Click To Tweet
I started to go into these smaller locations. I loved the creativity that I had, and I could put food on a plate for the regular person that was upscale, but I didn't have to charge the same prices as a lot of the fine dining places. Click To Tweet
What we covered in this episode
Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic. It is a heavy cost to reopen a restaurant. Everybody needs to rethink what they're doing with the restrictions. Chef Tim Hollingsworth describes restaurant Otium as a more comfortable version of fine dining: both a neighborhood and a special occasions restaurant. He explains how could adapt his menu at Otium for a to-go-menu. Chef Tim Hollingsworth shares what is type of food brings him comfort at home. He talks about his recent partnership with Blue Apron and how different it is to create a menu for them than creating a menu for his restaurants or meals at home. Chef Tim Hollingsworth explains the reasons why he selected Los Angeles to launch his first restaurant. He describes the thirteen years he has spent at the French Laundry and what he has learned from his mentor, Chef Thomas Keller. Chef Tim Hollingsworth talks about his engagement in social media and especially their YouTube channel. We talk about his approach to create a new dish. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles Brad Miller - Amazing Food Trucks
Alison Trent - The Future is Collaboration
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Chef Tim Hollingsworth
Malfouf (stuffed cabbage rolls)
Roasted Chicken
Cocktails @Otium
Submitted questions from podcast listeners The top cookbooks that inspired Chef Tim Hollingsworth?
The French Laundry Cookbook. Great Chefs of France. The Flavor Bible. I think people should buy books in different genres and kind of exhaust them a little bit. So whether it be I'm into Indian cooking and you pick out five Indian cook books and you sort of read through them and learn from them and make a few dishes in each and see the differences. Learn about a type of cuisine at that moment.
Click to tweet
For a lot of the restaurants, it is time to really rethink the model of a restaurant is today. Click To Tweet
This goes against what I do for a living to a certain extent, but, it's very important for people to eat at home together and have nice meals. You've seen a lot of restaurants pivot and offer those offerings to their guests. Click To Tweet
We've seen that takeout game definitely stepped up by some of my peers that have really executed great quality products and meals. Click To Tweet
Blue Apron offers the ability to get in front of people and encourage them to cook at home. Click To Tweet
What you're looking for is designing food that is going to challenged people to a certain extent. Introduce them to new flavors that maybe they haven't been exposed to before. Click To Tweet
When you start at the French Laundry, it's a very tough environment. You are not there for a job, you're there to get better every single day. Click To Tweet
The number one lesson that I have learned from Chef Thomas Keller is the constant push and drive and that nothing is ever perfect, and second, his ability to help develop chefs versus just cooks. Click To Tweet
Social media Chef Tim Hollingsworth
Links mentioned in this episode Otium
FreePlay DTLA
C.J. Boyds
Hollingsworth House YouTube Channel
The French Laundry
Blue Apron
What we covered in this episode with Brand Ambassador Charlotte Voisey Charlotte Voisey introduces William Grant & Sons, global supplier of spirits. She works with all the ambassadors on all of William Grant & Sons' brands. Their job is to make people fall in love with the company's brands such as Hendrick's Gin or Glenfiddich Scotch or Balvenie Scotch.Charlotte Voisey's role is to search for people whose personality fit those brands so that they can really bring them to life for people and extend the brand into human interaction. A good Brand Ambassador needs to have the ability to truly connect with people, and that's often through charisma, it's through interesting personality, it's through having the confidence to be a great presenter in a room. Charlotte Voisey says that the events that Brand Ambassadors create could be a study on techniques, a talk on different trends that are happening in the industry, or what's happening in different geographical areas of the world about trends in cocktails.Brand Ambassador is a wonderful job and it's an incredible experience. There's a lot of travel and you have access to experiences that most people will never see. The catch is that you are always on!Charlotte Voisey explains the process how to become a Brand Ambassador.We talk about cocktail making and about Charlotte Voisey's approach to cocktails.Series of rapid-fire questions.Link to the podcast episode on Apple Podcast. Links to other episodes with bartenders or bar owners Conversation with Flavien Desoblin from the Brandy Library in NYCEpisode #1 with Jesse VidaConversation with Angel Teta from Portland in episode #4Episode #62 with Bob Peters from Charlotte, NCConversation with Brand Ambassador Charlotte Voisey in episode #50Episode #36 with Beau du Bois from San Diego, CAConversation with Ryan Burk, Head Cider Maker at Angry Orchard
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Charlotte pouring at Del Posto
Portrait Charlotte Voisey
Orbium Martini with Charlotte Voisey
Coffee Cocktail with Monkey Shoulder
Submitted questions from podcast listeners What cocktails can I make with Monkey Shoulder Scotch?Monkey Shoulder is a blended scotch, but the whole premise around Monkey Shoulder is that it's made for mixing. So it's not a traditional scotch that you sit down and sip neat. It is designed to be mixed in cocktails. For Monkey Shoulder, what we want to do is push the idea of scotch in cocktails, as extreme as possible to get this message across. We suggest to come up with an overarching idea of making a scotch Tiki cocktail, for example, or a scotch cocktail with tropical flavors, something you wouldn't normally expect. That's the goal, right? It has to be something that looks like a rum drink. That can be served by the pool. It could be blended, it could be with crushed ice. You might find it in a Tiki bar. And then you work backwards to fit in Monkey Shoulder. Then, you would then come bring in different elements. Like big tropical flavors such as fresh pineapple. You could add orgeat simple syrup instead of just a regular sugar. Start from that. Ask yourself what are you trying to achieve? How does it need to taste and how does the temperature need to be? How does it need to look? And then you work backwards rather than looking at Monkey Shoulder, like a scotch, and then thinking about scotch cocktails.How travels inspire your cocktail creations ?Last year I was lucky enough to visit both Columbia and Costa Rica. And in both places, we went to visit a coffee plantation and,
What we covered in this episode
Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic. He shares how different the impact of this pandemic is compared the situation caused by the hurricane Katrina back in 2005. Chef Michael Gulotta describes his different restaurant concepts: MOPHO, MAYPOP, Tana, and MOPHO is a restaurant that is a New Orleans neighborhood spot first, but inspired by Vietnamese cuisine. Chef Michael Gulotta grew up with a lot of Vietnamese friends and he loved the way their families took the hardy dishes of New Orleans and how they brighten them with, with all of ginger, lemon grass and lime leaves. He describes how the food at MOPHO evolved through the years. As they say, it is not a Vietnamese restaurant. They are a New Orleans restaurant inspired by Vietnamese cuisine. Our food is an evolution of a traditional cuisine. We're trying to evolve the traditional Vietnamese cuisine here in New Orleans. The cuisine at MAYPOP melds the Mekong Delta with the Mississippi Delta. So it pulls from all of my training, pasta making and charcuterie from Chef Michael Gulotta’s time in Northern Italy and in Germany, but then it blends in with all of the Mekong Delta. At MAYPOP there's Laotian cuisine, there's Thai cuisine, there's Vietnamese cuisine. Chef Michael Gulotta explains how the trip that he took with his Chef de Cuisine Paul Chell to Southeast Asia influenced some of the dishes at his restaurants. Early on in his career, he spent time in Northern Italy and in Germany. About the same time that he worked for Chef John Besh. Chef Michael Gulotta revisit his time spent in Europe and what he learned from it. He shares his time at restaurant August wit Chef John Besh. Series of rapid-fire questions. Link to the podcast episode on Apple Podcasts.
Links to other episodes in New Orleans. Listen to my conversation with Chef Rebecca Wilcomb Link to Chef Michael Gulotta's Asian Curry recipe. Click on this link to download the 3 pagers with the recipe and additional information on how to add some Asian influence in your cooking.
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Chef Michael Gulotta and @flavorsunknown
What a dish! @Maypop
Tasting at Maypop in New Orleans
Maypop in New Orleans
chixwaffle by Chef Michael Gulotta
Softshell Crab Over Coconut Sticky Rice
Maypop Tom Yum by Chef Michael Gulotta
Maypop tasting with Chef Michael Gulotta
Submitted questions from podcast listeners How do you get inspired to cook? I think there's so many facets. There's so many different ways for a dish to come about. I have never been able to settle on a single way because I try to keep things seasonal. Sometimes it's me sitting down just with whatever. My local farmers will send me their produce lists and I'll try to go through there and figure out what to do. But also sometimes I'll eat something at a friend's restaurant or out, travel and eat something. And I'm like, wow, this inspires me to do my own take on this. Sometimes it is a food memory. Like I'll remember something that I've had and I'm like, man, I really love this dish when I had it. I think we should do a play on that at the restaurant. But also a lot of that is tempered with what customers want. The customer has to crave what you're putting on the plate. The customer has to be excited about it. And so a lot of that comes into play too. Sometimes I based dishes off of what I think the customer wants. And then I add my inspiration to it.
This conversation about leadership and "What Every Senior Executives Can Learn From Top Chefs" with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin, TX back in March. Obviously, with the pandemic situation the event was canceled and we recorded our discussion about leadership as an episode for my podcast "flavors unknown". What we covered in this episode
Chef Andre Natera starts the conversation with an overview of his career that led him to be the executive Chef at the Fairmont in Austin in Texas. He manages directly and indirectly about 150 people. "Awake and Ready!" means we hare here, we are focus, and be ready for what is going to come at you today. The first aspect of leadership in the kitchen is about discipline and consistency. Leadership is about motivating your teams, offering them opportunities, setting goals, and giving them a sense of purpose. The third element of leadership is mentorship. Everything is designed to push people our of their comfort zone and help them overcome obstacles that they are facing in their career. Creating the framework in the environment where people can be inspired is another aspect of leadership for Chef Andre Natera. In our discussion we focused on how Chefs are leading creative teams. The fifth critical aspect of leadership is the hiring process. How do you place people in the right position and a position for future success? What are the keys to developing the next generation of leaders in this industry? Having a common purpose is key for breaking down silos and encourage collaboration. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast
Links to other episodes in Austin 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
Chef Fiore Tedesco – L'Oca D'Oro
Chef Michael Fojtasek – Olamaie
Chef André Natera from Fairmont Austin A year ago I had a conversation with Chef Andre Natera at the Fairmont Hotel in Austin, TX. Check out the episode by clicking on the picture on the left.
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Andreé Natera / Me
Coaching at Garrison restaurant with Chef Andre Natera
Plating at the Garrison restaurant with Chef Andre Natera
Leadership in action with Chef Andre Natera
Chef Andre Natera and the team at Garrison
Chef Andre Natera and @flavorsunknown
Garrison entrance Fairmont Hotel Austin
Caviar Chips at Garrison Austin
Submitted questions from podcast listeners How to develop future leaders?
Be a good example for the next generation of leaders. Develop them. Mentor them. Spend time with them. Coach them. And you also need to give them room to make mistakes and learn from their mistakes. Challenge them and hold them accountable, allow them to fail, hold them accountable for their failures, make sure they're learning from their failures. Push them out of their comfort zone and continue to develop them and not allow them to become complacent. Allow them to lead, allow them to get in front of people, push them to speak publicly, push them to make tough decisions. And even when they're not ready, but sometimes just doing it will start to build their confidence.
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When we talk about discipline in the workplace, it's the discipline to do the right things that are good for the customer and that are good for the rest of your team. Click To Tweet
What we covered in this episode
Chef Leia Gaccione and Chef Sam Freund describe their dining concepts. South + Pine American Eatery in Morristown, NJ and at Central + Main American Eatery in Madison, NJ for Leia. White Birch in Flanders, NJ and Slamwich Scratch Kitchen in Madison, NJ for Sam. Leia is famous for her burgers! They both share their reactions when the pandemic hit their business and how they came up with a game plan to stay open and implement curbside pick-ups menus. They listened to what their customers or the people from their communities wanted. Chef Leia Gaccione even started offering groceries and created the South + Pine Market. "The milestone that pivot so quickly, it was like the fear of losing everything", says Leia. "The saddest thing was to let people go and you built these relationships and you can only keep so many people. At the end of the day, this is a business", says Sam. They downsized their menus and tested new options and they will keep some of them in their future menus. Chef Leia Gaccione set-up special menus "Fri-Yay" (Fish Fry Fridays) and Sammie Saturdays with a special sandwich every Saturday, and on Sundays they do their Sunday Supper Series. Chef Sam Freund wanted to see what food people were craving. They got that word comfort. So, they did fried chicken! They leverage social media to stay in contact with their customers. A series of rapid-fire questions Link to the podcast episode on Apple Podcast
Submitted questions from podcast listeners What is your go to comfort food? Chef Leia Gaccione: "what dishes bring me comfort? Oh my goodness. Well, fried chicken, I think is a good one. Mac and cheese or pasta. If I'm like having a bad day and I need something to make me feel better. It's always like some type of pasta, which actually I don't have any pasta on the menu right now. We do have Mac and cheese on the menu. Comfort food to me is always like extremely indulgent. So I try to not dive too much into that. Another thing for me, that's comfort food is like, it sounds so terrible, but like I grew up eating those packet ramen noodles".
Chef Sam Freund: "as a fellow Italian, there's nothing wrong with a beautiful Spaghetti and Meatballs. That's probably one of my most comforting dish, and also fried chicken. You took this food, this high end food all the time. It's just like, it's hard to eat all the time too. So, the one thing that actually brings me joy on a daily basis and really brings me home is cereal and whole milk. I mean, there's nothing better than a huge, massive bowl of cereals. And I'm talking me personally, I could eat a whole box in one sitting and I've done it several times. So my whole thing is thatI don't eat the sugar stuff, I am a big Raisin Bran lover!" Best Burger recipe? Chef Sam Freund: "I have a little seasoning that I make. It's a brown fennel seed, that are toasted. Salt, pepper, and dried thyme. Season it like that, and then sear it up. And then I'm very simple. I'm a huge Swiss guy. So, I use in Gruyere cheese. Lettuce, tomato. Now, if you were a huge fan of Slamwich restaurant, we used to make this red onion jam, it brings a sweet tart to the burgers, and balance. You could even Google a recipe for red onion jam, but that pretty much sums up my burger. Add mayo and mustard."
Chef Leia Gaccione: "For me, I love to toss the greens in a vinaigrette. I feel like the acid wakes up the burger because the beef is so rich and fatty that it cuts through it. And it also brightens the whole thing up. So, I would say that for me, it's definitely put a vinaigrette on there. For the sauce: French onion dip aioli! For the bread:maybe it's on an English muffin that is toasted. Maybe it's on brioche, nice and soft and buttery. Or it is on a Kaiser roll so that you could get a nice little crunch on the outside, but it's holding everything on the inside.
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Chef Chris Cosentino says: "you can't create future unless you understand history. If there's not a grounding in history, then it just doesn't make sense. And it's also easier to draw from history than it is to just make shit up!" What we covered in this episode Chef Chris Cosentino shares his thoughts about the situation created by COVID-19 and wonder what the future might bring but one thing is certain is that hospitality will have to reinvent itself. Chris Cosentino describes the four restaurant concepts: Cockscomb in San Francisco, Acacia House in Nappa Valley, Jackrabbit in Portland, OR, and Rosalie in Houston.Each concept is different but based on its own historical aspect.Cockscomb is based on the Gold Rush and the influx of large concentration of immigrants from all over the globe.Acacia House is based on all the origins of grapes from foreign countries to the Valley.Jackrabbit is based on people moving there because of lumbering. The food is very artisanal.Rosalie is American Italian, related to Chef Chris Cosentino's great grandmother who immigrated from Italy.Chef Chris Cosentino mentions that he doesn't really have a process for his creative approach. He doesn't like to overthink everything. It starts with a seasonal product and ultimately it should be based off something historical.Talking about creativity versus technique, Chef Chris Cosentino says that because Chefs are trade people, ultimately everything is based on technique.Patience is gone because everybody's so hooked up to their phones and their computers and to what's next. Chef Chris Cosentino says that there is a million techniques out there and million ways to do things. And ultimately Chefs are just riding in the backs of thousands of grandma's before them.Talking about the new generation of cooks, Chef Chris Cosentino wonder how do you get somebody to be excited to do the same task over and over again until it is beautiful and they want to make like that every time. Chef Cosentino talks about No Kid Hungry and that today because of the pandemic one kid out of four are suffering from malnutrition.Link to the podcast episode on Apple Podcast Rapid-fire questions. Links to other episodes in San Francisco Chef Kim Alter - Nightbird
Pasta recipe with broccoliTo me when people are cooking at home, unless they're baking recipes or guidelines, not everybody has the same ingredients that restaurants have. Everybody has different markets and different seasons, and it's really about adapting to what's available in their moment and in their place. Then it's really about learning to think on your feet and know what flavors work together. So, something very simple as broccoli. You know, people think of broccoli as like this green tree that you get a giant wedge of it on a plate at like a steakhouse. But there's so many varieties of broccoli. There's broccoli de Cicco, there's broccolini, there's broccoli rapini, there's sweet broccoli. Then, you have all these other broccoli's, there's arugula rabe, which is a broccoli. You have all these like sprouting broccolis purple sprouting broccoli. Then it's such a simple thing as taking a penne pasta, and in the pan you have very basic things, you need garlic, you need olive oil, you need chili flakes, lemon zest, lemon juice, and you can use broccoli, but you chop it, you peel the stems and you chop it up and you start by cooking the broccoli stems and then you feed in the garlic and then you start adding your pasta to it. Once you add your pasta, then you add pasta water, then you add olive oil. You add the broccoli tops, which are the soft tender bits that cook really quickly. So it's really about understanding a product, then it boils down to timing and being prepared in advance and having all the stuff cut properly.
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What we covered in this episode Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are tired of white bread.The main difference between industrial bread and artisan bread in "TIME", says Matthieu Cabon. Between bakers, we judge ourselves with the baguette and the croissant, but personally my favorite bread to taste would be an artisan country loaf.Matthieu Cabon says that the main difference between the bread preference in France and in the US is cultural. American bread is soft (like in Asia), and French people like their bread overcooked.The nice contrast between the crust and the soft inside of the bread comes from the humid atmosphere in the professional oven that allow the dough to rise one last time in the oven.Matthieu Cabon talks about his youth in Brittany, France, and what made him decide to become a baker.The dough is made with three ingredients - flour, salt, and water. But a lot of parameters impact the flavors of the bread - the outside temperature, the atmospheric pressure, the quality of the water, and the type of flour.Matthieu Cabon worked at Joel Robuchon at the MGM Grand in Las Vegas as head baker.Then he became the chef baker of the France Pavilion designed by Paul Bocuse at Disney’s Epcot Center.Finally, he became a business partner with his friend Otto Sanchez and opened a French bakery in Houston called Magnol.Link to the podcast episode on Apple Podcast https://bit.ly/matthieu_cabon Links to other episodes in Houston Chef Chris Shepherd - UB PreservChef Drake Leonards - Eunice
Submitted questions from podcast listeners The 7 step process of bread making1. First you scale the ingredients.2. Then, you mix the ingredients. You can mix them in one shot or mix them in different steps.3. You can let the dough rest between mixing for the first fermentation.4. Then you will divide, reshape.5. Let it rest again.Then you will shape it,6. Then you are ready to proof it (second fermentation).7. And finally you will bake it.For the sandwich bread you will do this process in about an hour before the oven. For a sourdough bread you can easily go to over 24 hours sometime 72 hours.Croissant Croque Monsieur RecipeThe best way to use leftover croissant s from the day before.1. Start by opening your croissants in half with a knife without separating them completely.2. Bechamel sauce preparation: melt the butter in a saucepan, add flour to it and little by little, with a whisk, add milk (the quantities are to your liking). Leave to thicken over low heat, stirring constantly. Add salt, black pepper, and nutmeg.3. As soon as your béchamel is ready, melt the cheese and spread it inside the croissants. Add a slice of rolled ham, then more béchamel and grated cheese.4. Put in the oven at 350 ° f for 20 min while monitoring.What type of bread for what type of food?Bread and food pairing: - The baguette is good for sandwiches- The country bread or the sourdough bread, I like when it is combined with a deep flavor, like cured meat for example, like a nice dry sausage, you want to enjoy the nice deep flavor on the bread as well. - We avoid the contrast for some cheese for example. I like cheese with baguettes because that way I can really taste the cheese and not the bread. If the bread is too sour, you will have a wrong combination of flavors in your mouth. And if you really buy the cheese for the cheese, I will eat it with the baguette.
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Sourdough Bread @magnol Bakery in Houston
Brisket bread @Magnol Bakery in Houston
Farmer Lee Jones from The Chef's Garden says "We are going to create a whole entire generation of gardeners because once they garden as a child and they learn how fun that is, they understand that the carrot comes from the soil and when they can go with mom and dad and harvest that and bring it in and cook it, and then eat it and realize how good it is and they have a connection with where the food's coming from and how it's grown and how much work it takes to grow it. We've got a generation of gardeners!" What we covered in this episode
Farmer Lee Jones says that, with the COVID-19 pandemic, they are even more focusing on health and food safety at the farm. The current situation affected them in a grand way. Over the last 37 years, hundred percent of their revenue has come from working directly with chefs throughout the United States and internationally. Farmer Lee Jones explains that the farm is in an ideal location. It is situated 2.9 miles inland from Lake Erie and Lake Erie is the shallowest of all the great lakes and it's also the warmest, and the soil is all old Lake bottom. In the early eighties, after a very devastating hailstorm that wiped out all the crops, his parents lost the farm. They started back in farmer's market. Farmer lee jones was around 20 years old at that time. They met a local Chef who educated them about growing vegetables without chemicals and told them that they would be enough Chefs in America that would support them to grow vegetables with great flavor. The second Chef was Jean Louis Paladin. He helped them to build their network with Chefs like Daniel Boulud, Thomas Keller, Alain Ducasse, and Jean-Georges Vongerichten. Farmer Lee Jones says that what they have heard from chefs over the last 37 years is that flavor is the most important. Flavor, flavor, flavor. And that's really what they have based every decision on was the flavor, the integrity of the product, and how it's grown. With the pandemic, The Chef's Garden pivoted their business to online orders and deliveries. You can order a box of vegetables, herbs, and blossoms to be delivered at your doorsteps at https://www.chefs-garden.com/products/home-delivery Healthy soil = healthy plants = healthy food for people. Link to the podcast episode on Apple Podcast
Submitted questions from podcast listeners What is the best type of farming? It is our personal belief, says Farmer Lee Jones from The Chef's Garden, that God designed a system far superior to anything we can fake out chemically or synthetically. The way that we're farming [in the US] chemically and commercially today is much like our Western culture of medicine. Once we get sick, then a doctor prescribes medicine to treat the symptom. The method of farming that we're trying to do today is more like the Eastern culture. The Eastern culture is, get the body in balance to defend against the disease in the first place. So we have a sane healthy soil, healthy vegetables, and healthy people. We do the soil analysis based on the deficiencies that we find within the soil. Then we plant crop specific. This is what's really cool based on the deficiency we plant cover crops. Different types of plants will accept different types of energy from the sun, buckwheat, Clover, vetch, barley. We even have a 17 variety cover crop mix that we use to give us a, it would be like, like us taking a multivitamin, the plants except different types of energy from the sun, so based on the deficiency in the soil, you plant crops specific. You let that land sit fallow and let the plants in and if you can visualize the leaves of that plant as antenna or receptacles, they accept the energy through the leaves into the stems, then down to the roots and then into the soil. Then the next year when we plant the turnip or the beat or the carrot or the radish or the zucchini or whatever it happens to be, it picks that back up and when we eat it, it builds our immune system.
Chef Roy Yamaguchi is the father of the Hawaii Fusion cooking style. In 2018 he celebrated the 30 year Anniversary of Roy’s restaurants. In 2020, he will celebrate the 10 year Anniversary of the Hawaii Food and Wine Festival. He was the co-founder back in 2010. Chef Roy Yamaguchi explains to us what Hawaii fusion is and how you came to create it. What we covered in this episode Chef Roy Yamaguchi was born in Japan. His father was from Hawaii, his grandfather lived on Maui, and his mother was from Okinawa.He grew up on an US military base in Japan.Every other summer he spent time with his family in Hawaii and Chef Roy Yamaguchi discovered the flavors from Hawaii. Chef Roy Yamaguchi remembers two important dishes that he grew up with: Chicken Hekka and Beef Stew that his father would turn into a Japanese curry.His father would take them to the Tomashiro fish market in Honolulu.Chef Roy Yamaguchi's inspiration to become a cook came from his father and his school counselor.He went to the Culinary Institute of America in Hyde Park in New York to learn the foundation of cooking.Out of school, Chef Roy Yamaguchi want to work at a French restaurant and went to Escoffier and L'Hermitage in Los Angeles.Chef Roy Yamaguchi first restaurant was 385 North where he started his own style which at that time was French-Japanese. in 1988 Chef Roy Yamaguchi created Roy's restaurant that not only served the flavors of his past, which was French and Japanese but he wanted to add the local ingredients from Hawaii.2020 is the 10 year Anniversary of the Hawaii Food and Wine Festival that Chef Roy Yamaguchi created with Chef Alan Wong.Link to the podcast episode on Apple Podcast Links to other episodes in Hawaii Chef Jean Marie Josselin - JO2
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Starter’s at Roys Honolulu Kai
Cocktails at Roys Honolulu Kai
Roys Honolulu Kai Menu
Honolulu Kai, Oahu
Submitted questions from podcast listeners What is Roy Yamaguchi's swordfish recipe?Whether it would be a piece of fish, like a "opakapaka" or whether it be "moi" or whether it be kind of a reef fish, I look at the ingredients and then I try to figure out, how can I best present that. Whether it be steamed or, seared or whether it be grilled depending on the fat and the leanness of the fish itself. And then at the same time, do I want it more refreshing or do I want it as an appetizer and serve raw or do I want it cooked and more meaty? A good example might be, the local, swordfish. It's called "shutome". I try to look for the smaller eye, meaning that I look for the filets from the swordfish to be not a huge piece of swordfish where the loin could be five, six, seven, eight inches in diameter. Maybe look for a swordfish that's smaller, that may have a three or four inch diameter and use that as a presentation. I want to make a steak. So some of those thought process comes out like that. And then do I want to do a hard sear or a soft sear or do I want to put a crust on it, or no crust, whether it would be a macadamia nut crust and then salt and pepper, then cooked all the way or maybe a medium rare. I want a sauce that's a lot lighter, it could be a vinaigrette, utilizing, you know, maybe, the local lilikoi (passion fruit) or I want more of a richer sauce that may have some cream in it or maybe Chardonnay or do I want a more of a hardy sauce to make it completely different for someone to eat it with a red wine. So making a sauce made with demi-glace, or could decide for a Chinese style where, you know,
COVID-19 is impacting the US economy and has a devastating effect on Chefs and the restaurant industry. Early on, people started to cancel their dinner plans, then they favored grocery versus take-out and finally a lot of restaurants were ordered to close and many closed because of no income. I have three guests today: Naomi Pomeroy, based in Portland, Oregon, has helped define Portland as one of America’s most culinarily creative cities with her restaurant, Beast. Ian Boden, located at the foothills of the beautiful Appalachian Mountains, has contributed, with his restaurant The Shack in Staunton, Virginia, to the revival of the Southern cuisine. Gabriel Kreuther has proven, with his 2 Michelin star restaurant in Manhattan, that the market for fine dining remains at a high level. I have three top Chefs invited them on a panel discussion about COVID-19 as they represent different regions of the US and different restaurant styles. What we covered in this episode COVID-19 impact on restaurants
When COVID-19 started, their restaurant reservations drop off first by 40% and finally by 70%. As they saw reservations dropping off, some restaurant made the call to switch their model and try to pivot to do take out and deliveries. Chef Ian Boden says: “First, we followed the protocols. If you enter the restaurant, wash your hands. When you leave the restaurant, put on gloves to bring stuff to people at the curbside, sanitize your car if you're doing deliveries. The reality is that we're just spinning wheels. The restaurant wasn’t paying its bills. The staff wasn’t making money. And the anxiety and stress of the whole thing we're bearing down on all of us.” Chef Gabriel Kreuther says: “The hardest thing was to make those personal phone calls to people that worked with me for twenty, fifteen, ten, eight years, that we are forced to close and temporarily have to lay them off.”
COVID-19 impact beyond restaurants
Chef Naomi Pomeroy: “So many restaurants are connected to so many purveyors. We all have a community network that goes way beyond even just our family. One of the biggest and most difficult things is knowing that the chain is pretty long of people that are getting affected by this.” Chef Ian Boden: “The supply chain is huge. We also deal with reps. Virginia is a wine country, and all of those local wineries are struggling now. Chef Gabriel Kreuther: “There are also so many people that are struggling to get an every day meal on the table. So in New York City, all the restaurants worked with Harvest City and other charities to handle all the food.”
Thoughts on early stage of government support
The three Chefs reacts to Chef David Chang's statement in the NY Times “Without government intervention, there will be no service industry in the future.” On the current (mid-March 2020) support from the government about COVID-19, the three Chefs stated that it was not even close to sufficient. Chef Naomi Pomeroy: "It's really like a small Band-Aid. There is a strong argument to be made for the fact that CIVID-19 is physical damage and that insurances should be accountable for that. Another thing that we are fighting for is tax breaks." "We're trying to educate people in Washington, educate the general public that if you want to have these unique and special restaurants around, we have to have a bailout." Chef Gabriel Kreuther: "These closings are not made by choice, they are mandated. And I believe that when the government comes and mandates you to close, they have to have a plan to make you survive." The three top Chefs agree: "It's about leadership from the top down. And, if we don't have leadership on the federal level, the local level is useless.Then at the same time if it's not coming from the top, top-down, then maybe it needs to come from our representatives in Congress and our Senators."
Link to the podcast episode on Apple Podcast
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Chef Drake Leonards: "Wherever I went I learned how to cook. And I learned a little bit more about myself as well. I meet new people and was exposed to new things. This journey is not just about cooking. You take inspiration from all over. Just being exposed to new things and being around people with different backgrounds, it starts to rub off on you. And you never know where it's going to come in to play in your life." What we covered in this episode Chef Drake Leonards describes the food scene in Houston as dynamic from fine dining to casual dining.Every culture is represented in Houston from the Golf Coast to Louisiana.Chef Drake Leonards remembers the sense of community from his small town in Louisiana where he grew up and this is something that he tries to take with him today to his restaurant. Everyone cooks in this small town and he was fortunate to eat really well and go to the smoke shop and the smokehouse and get the andouille sausage.Chef Drake Leonards moved to Queens, NY after college and was exposed to different cultures. He worked at Café Boulud.He then decided to discover the roots of his Louisiana heritage going to France. He spent two years in Europe.Chef Drake Leonards opened his restaurant Eunice in Houston in 2018.Eunice has a seasonally-inspired menus marring European influences and Louisiana heritage with ingredients from the Gulf Coast.His creative process is something that has to make sense: seasonal + local + inspiration from somewhere + tie back to Houston + collaboration.Chef Drake Leonards is obsessed with Texas BBQ, and Tex-Mex. 5 rapid-fire questionsLink to the podcast episode on Apple Podcast Links to other episodes in Houston Chef Chris Shepherd - UB PreservBaker Matthieu Cabon - Magnol French Baking
Submitted questions from podcast listeners What does Chef Drake Leonards put in his gumbo recipe?That was something that I grew up with. And it's found in little pockets in Louisiana. I think gumbo is something that is different from home to home, from region to region, from parish to parish. And so every gumbo a little bit different. Every gumbo is unique. The cook makes it unique. By the way they do it. But we serve ours with a little bit of potato salad. I like mine with a nice dark brew. And I like it a little thicker. I like to add a little smoked meat sausage, and Tasso, and a little chicken. I love a chicken and sausage gumbo. It's what I grew up with. I love a great seafood gumbo as well. Serve it with just a little bit of potato salad right inside. It is something unique. At the restaurant, we take the skin of our chicken and make little chicken cracklings and serve that with a little side of chicken cracklings and potato salad. In your home you can make the potato salad. I like just a little touch of horseradish on the potato salad. And you can crush up little pork crackling, like chicharrones from these great markets throughout the country. It just gives you a little crunch. With saltine crackers is the way that we eat it as well, growing up at home with potato salad and our rice.
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Chef Drake Leonards at Eunice in Houston
DIsh Chef Drake Leonards
Grits Eunice Drake Leonards
Gumbo by Chef Drake Leonards in Eunice / Houston
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Houston reminds me very much of what New Orleans and I think Louisiana were a couple of hundred years ago, with a huge number of people who come in and bring their cuisine, culture and way of life. And it just kind of blends here in Houston beauti...
Chef Brad Miller is currently the Chef and Co-Owner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for Five Star Senior Living, one of the country’s most prestigious retirement companies. Brad is a much sought-after television personality, appearing on such channels as VH1, NBC, FOX, Food Network, Cooking Channel, PBS, Tasted Channel and Hallmark Channel. Brad currently stars in Food Truck Nation on Cooking Channel, airing now. What we covered in this episode with chef Brad Miller Chef Brad Miller grew up in his Dad’s butcher shop outside of Chicago.He discovered that he liked cooking in a class at school.Chef Brad Miller went to culinary school in Arizona and cooked in various resorts. He then moved to L.A and staged at a few places.He is the executive Chef and partner at the Inn of the Seven Ray in Topenga, CA, next to Malibu.The restaurant was voted the most romantic restaurant in LA and the 7th in the country.The cuisine style is contemporary American leveraging both luxury ingredients and ingredients from local farms.Chef Brad Miller says that his creative process is the same than with every chef. It starts with the produce.Already having cooked from food memories, now his creative process starts at the market, from tasting on site.Amazing to me these food truck. The level of cooking is amazing.Chef Brad Miller shares his experience of being on the Season 3 of Hell’s Kitchen with Chef Gordon Ramsey.He is the host and producer on the Cooking Channel of Food Truck Nation.They picked these food trucks for the show from around the country because they are the best of the best.For him the top 6 cities for Food Trucks in the country are Portland, Austin, L.A., Charlotte, Denver, MinneapolisThe mission of the show is to demonstrate that people are really good cooks and they're doing it off a food truck.Chef Brad Miller expresses his opinion about people writing reviews on social media platforms.He got inspired by culture and why they eat that food. And figure out different techniques and method I can apply and use to keep it different and fun.Science play a huge part in his cooking and when he is with someone filming.Truffles and persimmons are his latest obsession.Fake hustle is Chef Brad Miller top Pet Peeves in the kitchen.Link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Brad_Miller Links to other episodes in Los Angeles area Chef Alison Trent - Ysabel Links to other podcast episodes with chefs who competed in food TV shows Conversation with Chef Brad Miller in episode #40 – Amazing Food Trucks!Episode #64 with Chef Silvia Barban – Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 – Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore – Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 – Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy – A Gigantic Appetite for Casual RestaurantsConversation with Chef Edward Lee in episode #21 – The Marco Polo of American Cuisine
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Yellowfin Tuna Crudo by chef Brad Miller
Crispy Brussels Sprouts
Chef Brad Miller and @flavorsunknown
Inn of the Seventh Ray in Topanga Canyon
Submitted questions from podcast listeners What are the top three elements that make a food truck successful?Having a cool food truck wrapped in fancy colorsFocusing on one type of food and becoming great at it.
Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. The Little Donkey concept was expanded to Bangkok, Thailand during 2019. What we covered in this episode
Chef Jamie Bissonnette travels around the world and brings back ideas for Toro and Little Donkey, inspired by specific ways of cooking tortilla Espagnola in Madrid or unique honey in Dubai. "Spain is such an innovative culinary capital of the world, but it also excels at its simplicity". Toro is inspired by Spain. Chef Jamie Bissonnette and his partner Ken Oringer took inspirations from different part of Spain when they travel there. Coppa is an Italian Enoteca. Handmade pasta and handmade charcuterie. Linked Donkey in Cambridge, MA and Bangkok is small plates from all over the place. Chef Jamie Bissonnette explains how they expended Toro from Boston to NYC and then to Dubai. He goes over the reasons why in Bangkok they revamped their concept from Toro to Little Donkey. Chef Jamie Bissonnette loves Indian food and Middle-Eastern food. He talks about the variety that exist with green cardamom. "A lot of times young cooks, when they don't understand intrinsically that culture of food, they think that they need to have too many ingredients to make something more interesting". Spain is such an innovative culinary capital of the world, but it also excels at its simplicity. "The best creative outlet for me is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great. But I will have more impact with things if you. just put me in the kitchen, give me a bunch of ingredients, and say start cooking", says Chef Jamie Bissonnette. To learn more about Chef Jamie Bissonnette, listen to the full episode! Link to the podcast episode on Apple Podcast
Submitted questions from podcast listeners Where does Chef Jamie Bissonnette find inspiration? You're going to find your inspiration from a lot of different places. It can be from a song. It could be from an article that you're reading, a cookbook that you're looking at, a dinner that you've had and opening up your mind to realize when something strikes you to try to remember it and do something with it is important. But for me, I find that the best creative outlet is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great, but I will have more impact with things you just put me in the kitchen, give me a bunch of ingredients, and say start cooking! I become way more creative than I would be if I was just looking for recipes and reading books and looking at pictures and my notes from travel. What is Jamie Bissonnette's Tortilla Española recipe with chips? I always have eggs in the house that one of my favorite foods. I don't always have potato chips in the house because I eat them too much. But you can get potato chips if you live in the city. You can get potato chips within three blocks, pretty much anywhere in any city you live in. Whether it's a bodega store. Guess what? So my one of my favorite tortillas to make is I make tortillas española. But instead of using potatoes cooked in olive oil and onions, I use some sort of either just regular straight-up salted potato chips, sometimes salt and vinegar, potato chips, barbecue potato chips do not work. Don't try that at home. They taste terrible. And I make a tortilla where I add they add to the eggs some potato chips at the beginning. Before I do my first flip, I add more potato chips so it gets the bottom side on the first flip gets a nice like very, very like golden-brown crust from the chips that you can slide...
Mark Welker is the executive pastry chef at “Make it Nice” group which includes Eleven Madison Park and NoMad (New York, L.A., Las Vegas, and London). He was raised in Indiana, went to culinary school in Kentucky, and attended the former French Culinary Institute in NYC. Then you went to France “because you wanted to understand where pastry making was born”. Talking about his position today, Executive Pastry Chef Mark Welker says "It's a very collaborative team. When we talk about things we want to accomplish, everyone's voice counts and everyone's voice matters. I want people to be the best versions of themselves and I have to help them to get there, help them make good decisions". What we covered in this episode
Chef Mark Welker went to France a few years after culinary school because he "wanted to understand where pastry making was born”. It was one of his first goals in life. Since he started professionally, he always has been focused on his career. Setting goals and delivering on those goals are important for Chef Mark Welker. This applies to travel abroad as well. He recommends traveling for people who want to enhance their career and just become a better person. Chef Mark Welker today's goals are less personal and more aligned with the company culture. Coming back from France Chef Mark Welker staged at WD-50. After helping friends in St Louis, Chef Mark Welker staged at Eleven Madison Park and he has been now more than 10 years in the group (recorded in 2020). Chef Mark Welker talks about becoming a Four Stars NY Times restaurant, being on the top 50 San Pellegrino list, and becoming a three Michelin Star restaurant. What does it mean to be the first restaurant in the world? About Nomad, we discussed how to create menus that are specific to each location but still keep the brand identity. It takes a long time before you understand your style or the style of the restaurant that you're you're creating desserts for. Listen to the full conversation on this page or on any phone podcast apps like Apple Podcasts or Spotify. Link to the podcast episode on Apple Podcast http://bit.ly/PastryChef_Mark_Welker
Links to other episodes in New York City Chef David Burke - Restaurateur
Executive Chef Gabriel Kreuther
The Brandy Library with owner Flavien Desoblin
Pastry Chef Sam Mason - Odd Fellows
Chef Trigg Brown - Win Son
Submitted questions from podcast listeners Which country is best for chefs? I think there are so many locations, especially with the 50 best restaurants list out there, they highlight so many different restaurants from all over the world and so many of these restaurants have different philosophies. So if you want to focus on fermentation and foraging and things like that, there are restaurants out there that specialize in that, like, you know, a lot of the Nordic restaurants. I think some of the restaurants in Brazil and South America really do well with fermentation. If you're interested in Mexican cuisine and Mexican spices, then you should probably travel south of the border. I think that there are restaurants all over the world at this point time, and it doesn’t need to be a Michelin star restaurant. If you're passionate about Thai food and you want to learn about Thai ingredients, then just go travel through Thailand. Go eat on the streets. Go to the markets, go to the wet markets, have an Airbnb, get the ingredients and cook. As long as you're setting yourself goals. timelines, and pushing to meet those goals with a mindset of coming back and actually using what you've learned to better yourself and to further your career. Which savory ingredients could be added to sweets? In the realm of things being fermented, different koji inoculating with different things, using different homemade vinegars is a big one that really can help desserts a lot, like using kombucha techniques to make a tea. Kind of like make a fermented tea and then use that to season things.
I am really pleased to have Chef Chris Shepherd of Houston, TX on the show. Chef Chris Shepherd is a James Beard Award winner and was recently named by the Robbery Report magazine as the best chef in the world. He has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. What we covered in this episode Chef Chris Shepherd is the most recognizable Chef in Houston, TX.In 2019 he was named the Chef of the Year (in the world) by Robb Report, the luxury-lifestyle magazine based in Los Angeles.Houston is known to be the most diverse city in the US. Chef Chris Shepherd describes the food scene in Houston.Food takes you to local ethnic places and you get to learn from people and they learn from you. And just sharing life experiences. And that's it's a beautiful, beautiful thing. His cookbook "Cook like a Local" is broken into six chapters dedicated to integral ingredients of the unique Houston melting pot: fish sauce, chiles, soy, rice, spices and corn.When Chef Chris Shepherd talks about "local food" he is not talking about locality of ingredient, he is talking about locality of culture. Chef Chris Shepherd says that his cookbook is a love letter to Houston, and to the US. And it's a love letter to accepting and to start to learn and understand where we're going as people.His has an unconventional approach to the restaurant business. He opened Underbelly in 2012 and closed it in 2018 even if the business was good. With One Fifth Chef Chris Shepherd decided that with the five year lease he will have five restaurants in five years with five different concepts: year one Steakhouse, year two Romance languages (French, Spanish, and Italian), year three Mediterranean (Greek inspired), year fourvGulf Coast cuisine.To learn more about our my conversation with Chef Shepherd, click on the link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Chris_Shepherd p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica}
Links to other episodes in Houston Chef Drake Leonards - EuniceBaker Matthieu Cabon - Magnol French Baking
Submitted questions from podcast listeners How to use fish sauce?What I learned is that there should be two ingredients in fish sauces. There should be anchovies and there should be salt. And that's it. For a home consumer to use fish sauce make sure you are buying quality. And that's pretty easy to do at this point. Then it's like how do you balance something so super funky that you need something sweet, that you need something spicy, that you need something to tone it back. You need some acidic. And it's just learning about balance. I think fish sauce is the perfect day to inspire you to learn balance in a dish because most cooks cook with salt, pepper and maybe a little bit of lemon juice or lime juice or something on a dish. But it's more about understanding the balance of sweetness, sour, the spice, the funk. Fish sauce is a perfect ingredient for young cooks, especially to understand their palate and to understand balance and flavors.Where to use fish sauce?If you are going to brines a chicken. I think for use it in a little bit of fish sauce into it gives it that "you'll never know it is there" spice or flavor profile. It is perfect in Bolognaise sauce. You had a little bit in your Bolognaise and it just gives it that umami richness. If you aren't looking to do predominantly a Vietnamese or Thai influenced flavor, that you're adding just a little bit of sodium and more of that richness of fermentation and that richness of umami, that flavor contrast that you can't find, that you can't buy, that it's there and you have to use these ingredients then I think for fish sauce is the absolutely perfect way to put those things in there. A little bit in a vinaigrette, a little bit in a braising.Chef Chris Shepherd chicken wings recipe?Caramelized fish sauce, chicken wings. Greatest thing ever.
Have you ever wonder how to revamp a cocktail program or how to go about reinventing a classic cocktail? Well, in today's episode, this is exactly what you will find out with my guest, the award-winning bar director, Beau Du Bois. You recently moved to the south of California as the new bar and spear with the creative director at Puesto in San Diego. He built is 16 years career in L.A. at the Corner Door and in Napa Valley at the three Michelin star restaurant, Meadowood. What we covered in this episode
Looking back at Beau du Bois' career, I asked him if he would build his cocktails more from the top-down or bottom up? Meaning, would he come up with an overarching flavor / theme and build the details with specific ingredients or bring individual flavors one at a time? What drew him to mixology? What was the motivation for creating themed cocktail menus when Beau du Bois was at Corner Door in L.A.? How is it different to create a drink menu at a 3 Michelin Star restaurant? Beau du Bois recently joined Puesto in San Diego. Which “road” brought him to work this Mexican restaurant? How would Beau du Bois describe San Diego cocktail scene in comparison to Los Angeles and Napa? Listen to the full podcast episode to learn more about designing a cocktail program, discovering his creative process, and the cocktail trends for 2020. Link to the podcast episode on Apple Podcast http://bit.ly/Beau_du_Bois
Submitted questions from podcast listeners How to make an old fashioned at home?So for a twist on an Old Fashioned, I would say head to the decent liquor store in your town or down the street from your house and grab some apple brandy and grab a bottle of cognac. And let's just do one ounce of each. Let's get a little bit of apple cider and we're gonna use the cider instead of water to make this simple syrup. So just equal parts there. Then just a little bit of cherry and orange bitters in there. And you've got a Thanksgiving Day in a glass right there.How to Design a Successful Drink Menu?Take your time and you want to come at it the right way.First, you look at some of their the sales reports. Then, you look at Instagram and you start correlating the things that are already working, the flavors that are already working, the types and formats that are already working. This isn't about ripping the rug out from underneath the program. It's about just taking quarter turns on the things that are already doing so well and just elevating them ever so slightly so that you don't leave those guests in the dark just because they don't like Aloe Vera or Tamarin. It's about this quarter turning that recipe and turning the volume up a little. So the customers will be like, “I like the old one, but this one is getting better”. And this is the trust. The trust that you earn from guests so that maybe they will come back in a month or two months and try that crazy cocktail at the bottom of the menu.The other side of that is looking at things that really don't work, or haven't worked historically. And in offering something new that, again, listening to the neighborhood, you feel is going to be a success or is going to start to tell a story.How to reinvent a classic cocktail?In terms of reinventing the classic cocktail, let's just go for the low hanging fruit. Let's talk about old fashioned.An old fashioned is just a combination of a base spirit, bitters, and sugar.Obviously it was historically usually made with whiskey. And at a time, when bars were just beginning to have creative menus, people would come back and say, can I have the whiskey cocktail, the old fashioned way? That's when the name was born.When you look at those building blocks of that cocktail, whiskey, sugar, bitters, and any base spirit, there's a lot of room to play there.Let's take the bourbon out. Let's put in cognac. Or let's take the bourbon out or the rye out, and let's put in tequila or let's do a split of cognac and rye.
Ted Lee from the Lee Brothers: "we grew up in Charleston, South Carolina. It's a very particular region of the south. So we didn't know a lot about eastern Kentucky or the panhandle of Florida. And so then this other phase of our lives, with magazines paying us to go to different regions of the south that we didn't know. To write about them was so exciting. We learned so much because remember, we don't have a southern grandmother. We grew up in Charleston, but neither of our parents grew up there. So we had to learn everything about southern food from somebody else's mother or grandmother." What we covered in this episode Ted Lee from The Lee Brothers is a home cook and a writer.Him and his brother moved to Charleston, SC when he was 8 and his brother Matt 10.They developed their orientation towards food during their childhood. It all started with Boiled Peanuts in Charleston, SC and the Lee Bros. Boiled Peanut Catalog.They published their first cook book "Southern Cookbook" in 2006.Ted Lee talks about how to write a successful cookbook?The most existing cookbooks today are personal cookbook.The most critical element for writing a recipe cookbook is to invest in independent recipe testing."You can make money. Usually the book sort of breaks even, but it serves every other aspect of your business."The Lee Bros. developed a cookbook writing workshop in Charleston, SC called "Cookbook Boot Camp".Ted described the 6 seminars of the curriculum: "Finding a Voice", "Defining you Kitchen Vision", "Keeping your Material Fresh", "Creating a Test-Kitchen Practice", "How you are going to Tell your Story", and "Marketing & Publicity".We discuss about Charleston being one of the main food travel destination in the US and the food from the Low Country.Ted Lee introduces their new book called "Hotbox" about catering and tells many stories linked to their experience in the catering industry.Listen to the full podcast to learn more cookbook writing, the low country, and the behind the scenes of the catering business. Link to the podcast episode on Apple Podcast http://bit.ly/Ted_Lee
Submitted questions from podcast listeners How do you make pimento cheese?The cheese in a pimento cheese is usually typically an orange-colored sharp cheddar cheese. I use a white cheddar, really aged with some age on it with seems almost crystalline structure which makes it so delicious. I also used Poblano. The Poblano peppers are roasted and then pickled. And it is just a completely different but familiar flavor. It is like green chili pimento cheese. I use cream cheese and mayonnaise in it, which is sort of controversial. Some people only think it's only mayonnaise, but I like the combination. There are so many different spins you can do on pimento cheese, but that one with the extra sharp cheddar and roasted pickled planters is extraordinary.What is the difference between Low Country, Gullah, and Soul Food?There's a lot in common between the cuisines. You mentioned Gullah Geechee cooking, low country cooking and soul food. I would say they all have their origins in the migration of enslaved Africans to North America. That's the origin of those things. And you can see this in a dish that's sort of a classic low country dish like red rice. You can see the sort of connections to the West African joloff rice. It's a huge influence. I would say that what's important is to get away from defining them or defining them as sort of oppositional. But finding the proximity, and especially finding a chef who can guide you through that, through their personal experience, either through a book or by meeting them.What is the difference between a chef and a caterer?It's so different. Very rarely are you cooking things to order. So if you are doing a gala with six hundred people who get served filet tenderloin or lamb chops, those proteins should be seared in a deep fryer the day before.
"The first time I did a Top Chef Colorado, says Chef Brother Luck from Four by Luck in Colorado Springs, that was more about anger. I was angry at myself for losing the show. And I understood why. I was disappointed in myself. Coming back for the second season and doing Top Chef, Kentucky was a decision that I probably shouldn't have made. I was so quick to want to validate myself from losing the previous season and feeling like it was unfinished that. I went back and I wasn't in a good mental place. And in the end, I think that's where a lot of young chefs don't understand, is you have to take care of your mental health." What we covered in this episode From depression to raising awareness for mental heath issues
Chef Brother Luck shares his "big lesson" after being on multiple cooking TV shows like Beat Bobby Flay, Chopped, and Last Chance Kitchen. Cooking on television isn't real. It's entertainment. Chef Brother Luck takes us to the time when he was told "pack you knives and go!" when he lost Last Chance Kitchen. The elimination from Bravo's Top Chef was the beginning of some important life changes for Chef Brother Luck. Chef Brother Luck had a very traumatic childhood. "I never realized how much that was going to affect me as a man. I built up a lot of anger from all that pain. And you can only hold that in for so long." "And all it takes is one fracture of a scenario to break it and it's coming out. You don't know how to handle that. And I think that was where I was at at that point in my life when when I got kicked off Top Chef, Kentucky. Losing the show was the trigger." "That was a really hard time. And I was one of the fortunate ones to say, you know, I need help. And I want to go talk to my therapist. I need to be around people that actually care about me because I felt used at that time. And I think when you're in a situation where you feel used or taken advantage of, you're gonna shut down. And that's exactly what I was doing." His therapist diagnosed him with post-traumatic stress disorder (PTSD) about two years ago, which stemmed from experiences like the passing of his father and violence in his childhood. Chef Brother Luck came to realize that sharing his story helps other chefs and cooks struggling with the same challenges. "When someone's dealing with depression or insecurities or not feeling like they belong or they're looking for validation, the answer isn't to ask them “are you OK?” I think the answer is to share your own story so they don't feel alone." "I think we don't have a labor shortage right now. We have bad leaders. So we have to change our our culture. So I think that's where it starts." Read Chef Brother Luck's essay about mental health and depression (link to article in the "link mentioned in this episode" section below)
From cooking for necessity to owning Four by Luck restaurant in Colorado Springs
"I never wanted to be a chef until they told me I was good at cooking. And that compliment is what I became hungry for. I wanted that attention. I spent my whole career chasing that approval of that male role model." Chef Brother Luck mentions the benefits of Griffith Center for Children, C-CAP, and Pro-Start programs. The cuisine at Four by Luck is continuously influenced by four main providers who supply the ingredients "The Hunter, The Gatherer, The Fisherman, The Farmer" Influenced by a recent trip he made to Japan, Chef Brother Luck transcribed the love that Japan has for nature, menus celebrating the four seasons into his local region in Southern Colorado. "It's not about which ingredient is the best each season. It's about the transformation of the ingredient from the season." For Chef Brother Luck at Four by Luck, cooking is about survival. The story of each ingredient as it transforms through the season is what it's about. Favorite ingredients: Huitlacoche, pronounced weet-la-COH-cheh, is a fungus that grows on ears of corn, and,
"When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you'd rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different. In my creative approach, Everything has to be technique. I'm not in a place where I can just put a radish on a plate and serve it. I have to manipulate it. The vegetables is a perfect, beautiful thing. And how can I not mess that up? How can I deliver it in its peak of flavor? And how can I presented in a way where the guests will enjoy it and really get a sense of what it is?" What we covered in this episode
a(MUSE.) is Chef Hari Cameron flagship restaurant in Rehoboth Beach, DE and GrandPa Mac is a fast casual concept focusing on mac & cheese that he opened with his brother Orion Cameron. a(MUSE.) = amuse-bouche + inspiration + fun At GrandPa Mac they make everything from scratch and fresh pasta everyday. It has integrity and soul. A(Muse) celebrate progressive Mid-Atlantic cuisine and real "farm to table" concept. "I always want my food to be, no matter how progressive it is, always grounded in the mid Atlantic, but seasonal and regional." "We often speak of food from the South and New England. We think of Louisiana cuisine. But the Mid-Atlantic is sometimes overlooked as a cuisine. But I think we have a lot of history and rich heritage." Chef Hari Cameron describe the food staples from Delaware: crab, seafood, light beer, corn, and chicken. "As a modern chef, I'm taking a lot of the fat in the roux out of things. Fat is a tool for flavor. So if you're using it, well, it's fine. But no, back in the old days, a lot of these old recipes have a lot of flour and butter and things that aren't necessary, things that kind of get in the way of flavor." Chef Hari Cameron explains how he had to balance his progressive mindset and interest for new techniques and new ingredients with the reality of the commercial aspect of the business. "When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you'd rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different." Chef Hari Cameron talks about his creative process using squash, and Channeled Whelk as an example. "There needs to be technique. You have to be creative. But creativity has to happen within boundaries because if you're creative for creative sake, you're only going to hit a very small portion of people." What compelled him to become a Chef. He did not find cooking, Cooking re-found him. 5 rapid-fire questions!
Chef Hari Cameron gourmet mac & cheese recipe So you can get fresh pasta from so many different makers right now. Even if you don't have a home extruder, it's pretty easy to get fresh pasta. So I think you start with the pasta. If you're using dry pasta, that's fine. There's a place for that as well. Next thing I think is your cheese selection. I think that you need some depth in your cheese. So using a couple of different cheeses, depending on if it's white or yellow. I think Gruyere as some really nice nuttiness. I think Fontina adds some depth there also. Really understanding your cheeses, white cheddar of course and different ages. It's kind of a classic. And then I don't think flour is needed. I think that if you are a home cook and you use sour salt, it's called sodium citrate, you can make any cheese into the perfect melting consistency. Like Velveeta. The perfect mac and cheese cheese. So you use 9 to 12 percent of that of total weight of cheese.
I think you need some acid in there. Some people use mustard as their acid, some people use an alcoholic cider. Kind of like doing a fondue play. Or I think that using a beer would be interesting. So when you can add a little acidity to help cut the...
Chef Gabriel Kreuther with cuisine rooted in his Alsatian heritage, says that "the beauty [of getting 2 Michelin Stars] is the sense of teamwork, the sense of accomplishment and also the sense of making customers happy. We are in business because we love what we do, we cook, but at the end of the day, we love to cook a little bit for ourselves, and by doing so we engage with customers and make them happy. And hopefully they have a great moment with us." What we covered in this episode From Alsatian cuisine in France to 2 Michelin star restaurant in NYCGarbriel Kreuther restaurant received in 2019 and in 2020 Two Michelin Stars. We discuss with Chef Gabriel Kreuther how he and his team felt about it. "A feeling of accomplishment for the past"What is the difference between a two stars and a three stars? Looking back to his career, Chef Gabriel Kreuther reviews the key milestones that led him to get 2 Michelin stars.He always wanted to be a Chef. Chef Gabriel Kreuther started to work while on vacation in the hotel from his uncle in the region of Alsace in France.He became the "Meilleur Apprenti de France". And it was for him a new start and a new thinking approach.In 1988 and 1989 he took a Chef position in Washington DC. It was a turning point to him.His motivation was (and still is today) to want to understand everything, understanding the "why". Before the time of internet and easy access to information, he spent a lot of time doing research. He always needed to feel that he was learning something.He always wanted to work in [kitchen] environments that were decent, where the human person was respected.Chef Gabriel Kreuther talks about his mentors Chef Jean-Georges Vongerichten and Chef Danny Meyer.Gabriel Kreuther's creative processThe food served at the 2 Michelin star Gabriel Kreuther's restaurant is a blend of the Alsatian heritage and the modern aspects of other cultures.The Chef explains the story behind his willingness to have a relaxed atmosphere in his 2 Michelin star restaurant. Alsatian cooking is basically the rusticity and the wholeness of the German cooking mixed up with refinement and the finesse of the French cooking, Almost like a kind of fusion before anybody talked about fusion cooking.Creativity around the tradition Alsatian dish: "La Tarte Flambée". The dish is based around three basic elements: "fromage blanc", onion, and smoked bacon on bread dough. Chef Gabriel Kreuther innovated with hens of the woods mushrooms, duck confit, or smoked salmon. For Chef Gabriel Kreuther, the creative process has many starting points: product centric, influenced by the season, travels, or it can be a challenge."You cannot have only technique and no flavor. It's meaningless." His management style is about coaching, mentoring and inspiring. "You really have to love what you do in order to to bring the quality on the plate and in order to do what we do, if you don't have that genuine passion, that work is too hard for you."The Chef mentions that he always used techniques that were either very old techniques or techniques that were forgotten.In the Fall of 2021, Chef Gabriel Kreuther will publish a book.5 rapid-fire questions! Links to other episodes in New York City Chef David Burke - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkThe Brandy Library with owner Flavien DesoblinPastry Chef Sam Mason - Odd FellowsChef Trigg Brown - Win Son Chef Gabriel Kreuther recipe with scallops "It depends of the quality of the scallops. But if it's really, really beautiful ones. Yeah, I will literally tend to eat them almost as a tartare or as a ceviche. So we'll just slice them in couple slices and season them with grape-seed oil, a little bit of olive oil, salt, pepper, chives, a few red peppers in there, a little bit of orange juice and something crunchy, I would put a little bit puffed wheat or something like that in there. Mix it. And that's a nice little appetizer.
The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it is Cognac or bourbon or tequila are made by real people. First of all, with an amazing tradition, usually a great deal of heritage and there is so much care into the process, into the making of the spirits and where wherever they made from that they definitely deserve attention and then should we pay that to a little bit of attention. We discover a whole world of flavors.Chef podcast - Chef Interview What we covered in this episode with owner of the Brandy Library Flavien Desoblin talks about his French upbringing in Burgundy, France.He moves to the US in 2000 and created the Brandy Library in Manhattan in 2004.The core mission of the BL is give the letter of character back to the spirits. There is such much care in the making of the spirits that they deserve a lot of attention.Where does the name Bourbon come from? Definitely there is a connection to France!We talk about the official definition of straight bourbon.Straight Bourbon: 51% corn, rye, malted barley, and sometimes wheat aged 2 years in charred new oak barrels - do not have to be from Kentucky to be called Bourbon but has to be produced in the US and it has to enter the cask at no more than 62.5 abc 125 proofAbout 94% of the bourbon is made in Kentucky. What makes Kentucky ideal for bourbon whiskey production? Is it because of the limestone-filtered water? Or is it because of the weather and the variation of temperature?Is older always better for bourbon?What of the following has the most impact on the final bourbon taste? A specific mashbill? The yeast? The aging in barrels? Or the finish in different casks?The number one is the aging in barrels with the impact of the seasons with the wood of the barrels expending and contracting.What does Bottle-in-Bond means?Flavien Desoblin has a strong opinion against adding drops of water to a high-proof bourbon and definitely not a good one about adding ice in a glass of bourbon.Flavien Desoblin talks about moving barrels around during maturation and describes as well the Solera techniqueInnovation via various specific cask-finish.Pairing bourbon with food. Flavien advise to use a highest proof like 92-96. What is Spirits Network? The link is at the bottom of this page.5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkExecutive Chef Gabriel KreutherPastry Chef Sam Mason - Odd FellowsEpisode #72 with Chef Dan Kluger from Loring PlaceConversation with Chef Silvia Barban from Brooklyn in episode #64Episode #58 with Chef Bryce Shuman from BetonyChef Trigg Brown - Win SonConversation with food critic John Mariani in episode #70 Links to other podcast episodes with awarded mixologists Episode #1 with Jesse VidaConversation with Angel Teta from Portland in episode #4Episode #62 with Bob Peters from Charlotte, NCConversation with Brand Ambassador Charlotte Voisey in episode #50Episode #36 with Beau du Bois from San Diego, CAConversation with Ryan Burk, Head Cider Maker at Angry Orchard Flavien Desolblin talks about Bourbon and Food pairings "For someone some reason I am one of the very few people who love to pair a bourbon, if not cask strength, at least a higher strength 96 proof or above with Jamon Iberico de Bellota because there is so much depth, richness, and harmony in Jamon Iberico de Bellota that I think is the perfect complement. You can go straight at chocolate and enjoy a wide variety of chocolate milk chocolate, very dark chocolate to the bitter chocolate. And in a variety of bourbon, you know, some bourbons are drier than others and some are sweeter than others. Some have more vanilla than others. You'll find spicy bourbons. Is it because of the rye or because it was aged for a lot longer? I'm not sure. Whichever that it is,
Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about cultural anchors, something that sort of rests in history and culture, and the logical place and Noosh is not just an Armenian and Greek words, but it also as a meaning. In Farsi that is part of an expression, that means cheers. What we covered in this episode
How is it to be couple in life and working as a coupe in the kitchen? Chef Sayat is Armenian from Turkey and Laura is from Mexico. How are they merging these two cultures (Eastern Mediterranean and Mexican) together? Laura fell in love with the culture from Turkey way before she met Sayat. They staged in Michelin star restaurants during their...honeymoon! San Francisco was the right city for both of them to move to and create the food they love. Noosh is a Eastern-Mediterranean restaurant concept that include food, drinks, tea, and wine. It is named after Sayat's grandmother. They have created a borderless cuisine that celebrates the whole Eastern-Mediterranean region. More than 50% of the menu can be suitable for vegetarians. Eastern Mediterranean cuisine has a high $ / flavor ratio says Chef Sayat. Middle Eastern food is obviously a trend today but it is not reduce only to hummus! The pepper paste is in the ancient Ottoman Empire is like almost the equivalent of sofrito. Key spices from the area: sumac, alepo pepper, urfa biber, khmeli suneli, and blue fenugreek. We talk about their creative process. It has to be seasonal, Eastern Mediterranean, and easy to execute. Chef Sayat details a dish from their menu: Minty Yogurt Broth There are still a lot of flavors, ingredients, and unique traditional processes and techniques. Sayat and Laura share their approach to and their experience while staging before opening their own restaurant. Rapid-fire questions.
Chefs Sayat and Laura Ozyilmaz Eastern Mediterranean Inspiration I think for the people that want to try Eastern Mediterranean food or want to start cooking, the right angle is to go and explore spices, to begin with. The spices play a huge role with this cuisine. When you understand the spices and how they interact with each other you can create something amazing. I think they'll be the right angle. The other thing, if you want to create like a special dish, of course, exploring the pantry of the eastern Mediterranean or the Ottoman Empire using them in a way that fits in with your city or your area where you live in.
You will always buy stuff, vegetables. So this is something that you can miss. As well using the grilling techniques, grilling kebab and grilling fish with burnt oregano.
Note from the host: have a look at Chef Laura Ozyilmaz book recommendations in the link section below.
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Laura and Sayat Ozyilmaz
MINT YOGURT BROTH
Chef Sayat talking
Skewers at Noosh
Spread at Noosh
Pita bread and spreads
Spice blends Noosh
Pita Sandwich at Noosh
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With that idea of borderless cuisine and the value we bri...
This is the second part of the recording in Austin, TX with three local Chefs. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore Tedesco from L'Oca D'Oro and Chef André Natera from The Fairmont Hotel. We are continuing the conversation on creativity and the local food scene in Austin. Just before the series of rapid-fire questions, the 3 Chefs will talk about local ingredients. What we covered in this episode 3 Chefs in Austin Part Two Question Everything
Kevin Fink - "The ability to question is to me what we need to follow and the ability to seek enough knowledge to have context to this questioning. And I think that what Ferran did. I know that what Rene did. The irony of this all is, as creative as it is, it just makes sense. Question the molecular structure or why things happen or what it takes for our world to do it. They just gave us glasses to understand different elements of our world." "Don't look for others and try and mimic what they're doing. Question why you're doing everything that you're doing and make sure that everything in that makes sense because the person that is going to be the next Ferran on Rene is not going to find somebody they're what they're gonna do instead is they're going to have a perspective different enough about what we do that others will be captivated by."
Look For Soulful Experiences
Fiore Tedesco - "I'm constantly in seek of soulful experiences. There is something about for me seeking out these soulful intimate experiences in all the places that I go that really turned the lights on for me and helped me answer those questions." "And generally when I'm going somewhere I want I want to go where I see families laughing and where I see a bunch of people gathering in what seems like like a natural way people existing in the world. I want a window into what is not authentic but fuel's right to them and feels normative when we go down to like fancy restaurants."
Food Scene in Austin
Andre Natera - "Right now you have almost as in between chef driven interpretation of Mexican food. And I would say probably right now locally that's what I see the most. And if I was going to open up a restaurant in Austin right now to make a lot of money what would I open. I would say Mexican cuisine is having its moment probably not in Mexico I don't think having a Mexican food moment in Mexico but here in Austin. Kevin Fink - "When it comes to food we in many ways have the Danish complex and what I mean by that is we don't have a style of cuisine that was ours. The Austin food scene offers a tremendous amount of creativity. It offers some limitless possibilities of things. It offers a camaraderie that we have here and because it's not so saturated and set in its ways it also offers a nimbleness to it. We have permissions here to try things that are different."
Austin Local Ingredients
Herbs and flowers: Hoja Santa (sassafras), Devil's Claws, Prickly Ash/Toothache Tree, Moringa, Citrus: Wild lime and Persian lime Berries: Hackberry, Jujube dates Native Cactus, Monk's Pepper, Mesquite, Burr Oak
5 Rapid-fire questions:
Chef André Natera from Fairmont Austin If you are interested in discovering more about the Austin restaurant scene, check out these two additional episodes by clicking on the respective pictures: Chef André Natera from the Fairmont Hotel and Chef Fiore Tedesco from L'Oca d'Oro.
Chef Fiore Tedesco from L'Oca d'Oro
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Chef Andre Natera and @flavorsunknown
3 Chefs from Austin and I
This is a very interesting episode. Techniques or Creativity? It's very different from what we have done before. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore Tedesco from L'Oca D'Oro and Chef André Natera from The Fairmont Hotel. Thank you very much to the three of you for joining me here today. There's going to be an interesting tasting and discussion around the table today.for What we covered in this episode 3 Chefs in Austin Part One Chef's introductions.
Kevin Fink - "I think that's a really important part to get the best out of our community is to make sure that those that are at different levels of it are continuing to steward people you know that are still striving to get there." André Natera introduces the French dishes that were served during the podcast (in my honor!): Shellfish Plateau, Toasty Artichaud, Simple Salad, Pomme Purée, French Bread, Rotisserie Chicken, Porterhouse, and Tarte Tatin.
Why French Techniques are important in the culinary world.
André Natera - "In the last 15-20 years, you started to see the emergence of the American chefs kind of taking over but still rooted in the fundamentals of French cooking so [French Techniques] are always going to be important based on the techniques that we learned, based on the flavors that we grew up with." Fiore Tedesco - "When you talk about French technique and French kitchen my mind first goes to a disciplined orderly space where cleanliness and order are king . There is a universal respect for that amongst chefs and so, the cuisine that ties together those principles is amongst chefs always revered." Kevin Fink - "French food is also that oversimplification of things that are different in a region and what it is more about ideals. And this mantra that we have looked back for some of the great gastronomes of history and they came out of France. But what France is today or France was five hundred years ago are totally different." Kevin Fink - "[Being a Chef] is not just something that is a possible skill set. It is a profession. It is a calling. And the French have made that very clear that it is a part of their culture."
Is it still important to teach the French Techniques at Culinary Schools today?
Fiore Tedesco -"I sort of look at like part of the French culinary training, the specific like all the mother sauces, it's sort of like learning trigonometry. Is it really going to be applicable to the cuisine that you create? Well, if you're a mathematician sure, if you're not, then maybe in some more esoteric ways you know that having the knowledge helps you be more creative and have more tools to feed your creativity." "I would say that learning [culinary techniques] in the French way, is a more prevalent or important than learning system of equally refined Italian or Japanese technique? I'd say no, I think it's having the discipline and the refinement of that technique ingrained in you is what's important." André Natera - "I felt like that the techniques gave me a strong foundation. If you knew how to roast properly it didn't matter if you're roasting a chicken or a duck or a piece of meat. You could interchange that recipe based on the technique. So I think what the French did really well is that they brought those techniques and I would say especially here in the West if you look at 90 percent of the restaurants that exist, you're probably using those techniques. However when you get to the higher-ends of the spectrum in the higher end kitchens, then I think that you start introducing more of the Japanese and more complex techniques that are no longer French." "It's interesting to see how times have changed in terms of fashion but the one thing that hasn't changed is that you still need to know how to dice. You still need to know how to stay. You still need to know how to braise regardless if you're braising something that's Asian infl...
Emmanuel Laroche, host of the "flavors unknown" podcast says "Everyone who knows me would say that it's obvious that I love food. I always loved food. It started when I was a kid with my mom. I'm obviously French. You can tell from the little tiny accent people say that I have. My parents were from the Northeast part of France close to Germany. The Lorraine area. I always remember my mom cooking for family or friend events. I learned how to cook when I was very young". What we covered in this episode Emmanuel Laroche's friend Katie Schlientz, CEO at CommuniKate Media, was conducting the interview.She first asked hims what made him pursue a career in food.Emmanuel Laroche's Mom always cooked and I learned very early on how to cook yogurt cakes and make quiche.One of his earliest food memory is tasting "Paté Lorrain" in the North-East part of France.Emmanuel Laroche's talked about his passion for travels and networking with people.He became the flavors unknown podcast host a year ago and Katie asked him what gave me the idea to start a podcast.Great source for podcasting best practices is the conference called "Podcast Movement".Emmanuel Laroche dived into the reason behind the name "flavors unknown" for his podcast.The unknown part in the name “flavors unknown” comes one from his passion in discovering new flavors. The other point of reference is obviously Anthony Bourdain. It was very important for Emmanuel to pay homage to him.The mission of "flavors unknown" is to create a platform for the Chefs, Pastry Chefs, and Bartenders to share their passion and for the audience to learn. "flavors unknown" is part of the educational podcast genre.Emmanuel Laroche described the three categories of audiences this podcast is targeted to.What are the 7 steps process for his podcast.As flavors unknown podcast host, he selects the guests either based on the awards they got from James Beard Foundation or from StarChefs or guests who have a great a great story to tell.They discussed the easiest part and the hardest part of the conducting the guest interviews.Katie asked him about his memorable moments while interviewing the 26 guests during the first season of being the podcast host.What inspire Emmanuel: travels and people.5 rapid-fire questions to the flavors unknown podcast host! Emmanuel Laroche's 7 step process for the podcast "flavors unknown" There's seven steps in the process.First of all you have to establish a connection with the person that you want to have as a guests.You have to have an agreement because having the connection is not enough.After you have the agreement then there is the whole research because you are not going to interview them without you spending time in advance to learn about who they are.You have to put together a series of questions that's you. I am sharing the main questions with them in advance.Then after that there is the recording that I do most of the time remotely on the phone or it could be face to face.And then when this is done there is another aspect of the podcasting which is editing as I edit my podcast. Because I just want to focus on rich content. I'm trying to have a podcast which is 35 to 45 minutes long because otherwise people lose interest and the focus. After editing starts the promotion. I know it is strange but even if you are doing the podcast for an audience, the problem is that people don't know about it. You want to put it out there and you have to let them know that it exists. So social media is one tool to accomplish this. When you start, no one is listening. The promotion aspect is always important and I think that for me it's key. The people that listen to the podcast can have a important role here and they can help the host to promote the podcast. They can share it with they their foodie friends, they can share it within their network and maybe they don't have that in mind when they listen to the podcast Subscribe to it. Share it with your network.
I just really wanted something that was a little bit more lighthearted where we could come and sit. There aren't tablecloths and we're not too precious and the music might be a little bit louder. But you're still getting the refinement of food that you would get in a more upscale restaurant. So I think the theme adds a little bit of fun to it and there's a story. I wanted a story to translate. Some hold really special to my heart like I did a menu about my mom going blind. And then how she was able to regain her vision near the end she had the surgery. Then the menu kind of translated. It was very blurry and beige and then all of a sudden bright colors things you could eat with your hands. So a lot of times it just comes from the mode I'm in and where I'm at emotionally and just kind of comes from all different places. What we covered in this episode Chef Kim Alter describes the difficulty of opening a restaurant in San Francisco.Would she has done things differently looking back at it today when working on opening her restaurant.Does women have access in 2019 to the same opportunities as men in restaurants.Chef Kim Alter describes her Linden Room bar concept and her restaurant Nightbird.The themed menus at Nightbird changes every 2 to 3 weeks. What is the inspiration behind the themed menus.Master the techniques first and apply them to the products that are available to resonate with your menu idea.The Chef talks about her recent trip to Taipei (Taiwan).How does she keeps her team motivated.She talks about her mentors and what they brought to her.Fermentation is one of her latest obsession.Alliums are irreplaceable to her.Buying quality ingredients is the number one when you are making something simple.Chef Kim Alter talks about her consultancy work.Sustainability and waste management are part of the way menus are conceptualized at Nightbird.5 rapid-fire questions! Links to other episodes in San Francsico Chef Chris Cosentino - Cockscomb Chef Kim Alter's summer salad recipe Definitely go to farmer's market so you can kind of pick out everything on your own. I really love grilled or seared little gems and I was just at the farmer's market this morning and grabbed some little gems you cut them in half grilled them or sear them on in your outside or inside on your stove. And then same with peaches charring peaches there's so much sugar in them you could get a little bit of char to give like a bitter sweetness and then just like a charred peach salad mash ups some of those peaches as the vinaigrette with a little bit of lemon juice super simple and like get some Burrata from the cheese chop and just like a Burrata, grilled little gem with some like chard and pickled peaches would I think be really refreshing and very summery.
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Nightbird door
Nightbird
Nightbird Bread
Kim Alter Kitchen
Kim Alter talking
Green Color – Nightbird Color menu
Brown Color – Nightbird Color menu
Purple Color – Nightbird Color menu
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Evolution is a constant word I use. I always want to grow, I always want to learn, and I want to evolve. Click To Tweet
I'd like to think that people are looking at chefs now as a whole and not just as a woman chef and as a man chef but as someone who is talented and smart and can operate a business whether you're a man or a woman. Click To Tweet
I use ingredients and techniques that I have learned from elsewhere and just, as long as it's cohesive, and that it doesn't seem to recreate some classic dish with a spin on it. We don't need to do our take on something. I think we want to be as authentic as we can or to who we are and just try to use those influences to create a dish rather than trying to just showcase I guess this is the dish from a specific country. What we covered in this episode Chef Johnny Spero talks about this experience in the Netflix show "Final Table".Anthony Bourdain show "No Reservations" was at the origin of Chef Johnny Spero's desire to travel and discover other cuisines.Everything on his mind just keeps looking back to modern Spanish cooking.But the first time he traveled to Europe was for a stage in NOMA in Copenhagen.His mentors were Chef John Shields, Chef Jose Andres, He remembers his Asia tour in Singapore, Vietnam, Cambodia, and Japan.Going to culinary school versus first hand experience while traveling.For him the places to go today to find a stage in Copenhagen (Chef Christian Puglisi - Restaurant Relae), Barcelona (Chef Albert Adria - Enigma), and Honk Kong.Chef Johnny Spero describes how his experiences in Denmark and Japan influences the decor and food at his restaurant Réverie in Washington DC.He talks about his creative process. Very much inspired by nature. Focusing on the ingredient first.For him cooking is more about artistic interpretation versus being craft. Instagram plays an important role as when people take pictures and put it on Instagram, it represents what the restaurant stands for.Chef Johnny Spero explains the meaning of the name of his restaurant Réverie.He mentioned some of the latest ingredients he is experimenting with: Birch bark, and Kohlrabi.5 rapid-fire questions. Links to other episodes in Washington DC Chef Drew Adams Chef Johnny Spero's recipe for burgers Our burger has some inspiration from from America. Like classic America but also with a little bit of Japanese influence as well. So one of the things that we do is smash Patty burgers. I don't like to grill burgers. I like to do them in a pan because I love the crust which is very American style. You know Middle America smash in the pan. It gets a crispy and then we put soft cheese on it. What I like to do is to add stewed onions. The thing that really makes our burger pop is that we add Japanese style pickled cucumbers. It's actually delicious but a little more rich.So we our Burger looks very much like inspired by Big Mac. It's very simple but we use all ribeye. So we actually use the ribeye cap which is one of the most prized pieces of meat and we grind into a burger. We seasoned ours with salt and pepper inside the grind. And that's I think a lot of people try to over complicated. You end up covering it but if you have really high quality beef, seizing it appropriately and make sure you don't bury it sauces we try to keep our is very very clean and simple. We serve our special sauce that starts with smoked eggs. Click to tweet
Clearly I did not do well in school so books don't teach me. First hand experience does. Click To Tweet
Inspiration definitely starts with ingredient. Let's focus on highlighting the ingredients, not masking them and let them stand out Technique should be used to elevate the dish not be a showpiece. Click To Tweet
First hand experience in the kitchen is probably the most important. Taste the world and build a culinary database of flavors and textures and different temperatures. Click To Tweet
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Links mentioned in this episode ReverieNetflix - Final Table ShowMinibar by Jose AndresNoma CopenhagenChef John ShieldsRestaurant...
You walk in and it opens up into this beautiful urban oasis and you're sitting with fairy lights and olive trees and really beautiful sort of antique furniture everywhere just really really beautifully designed. And then the menu is not fine dining, it's definitely more casual. We encourage people to share. But really high end ingredients. Information sourcing ingredients is one of the most important things for being a chef. My biggest thing: I’m just so done with all the ego in the kitchen. You know I put up with so much. I do not want that to be a part of what I do in the future. So I honestly think that you really have to listen to the demographic and say what do these people want to come here and eat. You know it's a very social place. What we covered in this episode Chef Alison Trent is originally from Canberra, Australia.She moved to the US with first stop in the former Culinary Institute in NYC and ended up after in L.A., California.Cooking as a profession was an easy decision for her.Her mentors were Chef Michael Cimarusti at Providence and Thomas Keller at Bouchon and then at The French Laundry.Her time there was challenging and rewarded as well.She remembers her time at The French Laundry and the intense environment. It was like knowing nothing about cooking and starting from scratch again!Chef Alison Trent believe that industry is changing and that this is a bit easier for women.Ysabel restaurant in West Hollywood is a beautiful "oasis" with a menu with high end ingredients. No ego in the kitchen! Laurel Hardware restaurant close by became an institution at this point with a local vibe. Simple food. Pizza et pasta. Sourcing and selection of the ingredients are very important to her. Interact with local farmers and buy fresh produce at your farmer's market.Chef Alison Trent talks to us about "Alison Trent Events". Rich experiences for people. She mentions her collaboration with other artists such as ceramic makers, farmers, pastry chefs, beekeepers, etc...Working together with a Pastry Chef, Chef Alison Trent mentioned ingredients that would cross-over between savory and sweet worlds.Her latest ingredient obsession: tomatoes!She has done in a past a lot of molecular gastronomy but now she likes simple food best. 5 rapid-fire questions. Links to other episodes in Los Angeles area Chef Brad Miller - Inn of the Seventh Ray Chef Alison Trent Summer Pasta Salad For people cooking at home simplicity is just absolutely right. When we're talking about pasta in summer which is obviously sort of a heavier carb driven scenario, it's really about keeping it simple. Go to the farmer's market and try and eat meat less. So get these amazing tomatoes and some garlic. The biggest thing if you're gonna do pasta in summer is to pair it with a salad. But you're not doing some big heavy oxtail ragu. You're doing something light. A bit of a white wine base so you have that nice acidity and even though it's sort of carb driven it's still acidic and balanced. And I think that's the biggest thing for people cooking at home is to not overthinking it. You know you have friends coming over you do a nice Bucatini with a really simple beurre blanc and black pepper and then paired it with a really lightly dressed mixed green salad. Is sort of enough you know.And definitely all the herbs. I mean I'm fortunate enough to have a garden so whenever I cook I will do something really simple like a maybe penne with a butter and lemon sauce and then just go out into the yard and grab some fresh oregano, some fresh parsley, some interesting different basils, some pineapple basil, fine French herbs aspect where you really get this whole basis right and then finish it all with a ton of lemon juice so you don't feel like you're eating this heavy meal.
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"I'm competitive and I always have. And I think that's why I really enjoyed Iron Chef because it was the time when I knew I was going into battle or going in the Kitchen Stadium. Butterflies in my stomach floating and all of my culinary and cooking senses were alive and so I think that competitiveness that just stay within me. I grew up in Chicago, born and raised, where I played football and I wrestled in grammar school and in high school. It was both kind of combative sports both a little aggressive and so how do you translate over to cooking? Somehow I found it in competitive cooking." What we covered in this episode
We start the interview by addressing the 2018 situation with several restaurants closing and lawsuits. Chef Jose Garces talks about the merge between Ballard Hospitality Group and Garces Group. His passion for food and the fact that cooking is still a humble craft kept him grounded throughout the success. The new company will take Buena Onda brand to a fast casual brand to St Louis and later to other part of the country. His competitiveness in business and cooking competition comes from him playing football and wrestling through high school in Chicago. He started working when he was height years old and started his first While he was in culinary school he discovered that he has a creative edge while playing with the ingredients. Chef Jose Garces talks about the creation of his first restaurant Amada (his grandmother’s name), first real Spanish restaurant in Philadelphia at that time. His fine dining restaurant Volver serves as well as their Culinary Innovation Lab for ideation and menu conceptions for all the restaurants of the group. Stella in New Hope , PA is the brand new addition to the group with American small plates. Chef Jose Garces shares how his Latino background influenced his food and his career. One of the Latino preparation that is critical is : Sofrito The main misconception that American have about Latin cuisine is that it is spicy. "I understood early on that I should travel and really learn about traditional cuisines". He traveled to Spain, Argentina, Uruguay, Mexico, Ecuador, Peru, The Caribbean, Cuba, and Japan. “Inspiration via culinary curation travels is a big part of how we can create . Bring those traditions back and translate them into ways that works for our markets.” Chef Jose Garces explains the role of the Culinary innovation Lab and the use of the menu contribution analysis to reformulate or change specific dishes. Inspiration comes from memories, travels, cookbooks, or from a local produce from a farmer. It is a collaborative process. Chef Jose Garces talks about the Garces Foundation. 5 rapid-fire questions!
Chef Jose Garces and Latino flavors "My parents both immigrated from Ecuador to Chicago in the late 1960s. So I grew up in an Ecuadorian American household. Mom cooked Ecuadorian meals and I mentioned my grandma earlier. She would come most summers and cook regularly. So growing up in that environment where there are Latin flavors going all the time made a huge impact on me, and I gravitated towards the kitchen. I loved helping my mom with her mashed potatoes making cake batters, breading things, whatever she wanted me to do. It was a special time and left a lasting impact and I again I think that the use of cilantro and sofrito and you know cooking of beans, tamale, empanadas, arepas, all this. These are all foods I grew up with. So even to this day I still make all those things for my children and you know we're seeing market trends where they're becoming more accessible and more widely recognized. So that's exciting as well of cours.
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If you're a culinary student and you're going on your internship or extra. Find the highest quality most difficult kitchen you could find and go and see if you can really do it. Day in and day out and day in and day out and day in and day out and you'll be fine. You know you just put your head down and you work. You don't know anything when you go into a kitchen. Take a step back and lose the ego and listen and just put your head down and work. The cream will rise to the top. One thing that people need to understand and I tell my staff all the time is you might be learning some things that you don't like just as much as you do like and then you need to be conscious of that. Just keep your eyes open and your ears open. Cook with your ears! What we covered in this episode Boeufhaus is a small neighborhood French-German brasserie in Chicago.Old-world culinary techniques and contemporary style, from demi-glace, to patés and terrines.Boeufhaus is a new style of a steakhouse. Serving classic meat sandwiches at lunch (pastrami, corn-beef, Philly cheesesteak, etc...).The restaurant is ingredient quality based.Originally, Chef Brian Ahern was a Fine Arts major and was working at restaurants at the same time.His father had a great influence on him always taking him to off-the-beaten-path places.He did not go to culinary school but started working. Executive David Burke was one of his mentors. He was very demanding and Chef Brian Ahern learned how to become a professional. You can listen to Chef David Burke interview on "flavors unknown" at https://flavorsunknown.com/david-burke/Chef Michael Pirolo was his other mentor. He taught him the importance of consistency.Today the struggle is real to find reliable staff. Probably because of the inequities in pay between the front and the back of the house.To culinary students, his advice is to find an internship in the most difficult place they can find and see if you can really do it day-in and day-out. Loose the ego, put your head down and work!Cook with your ears. There are opportunities to learn in restaurant.His inspiration comes from everything: staff, reading, traveling, eating at other restaurants, even from Instagram.New York City is inspiring to him. From the colors to the sounds.Chef Brian Ahern describe the short rib beignets. One of my favorite dish on Boeufhaus menu.We talked about the different sauces made at Boeufhaus. Chef Brian Ahern describe their in-house chicken stock process.The ingredients that are indispensable to him are chicken, thyme, garlic, high quality oils and vinegars.5 rapid-fire questions! Links to other episodes inn Chicago Chef Jonathan Zaragoza - Birrieria Zaragoza Chef Brain Ahern advice for a good burger. It sounds cliche but let the ingredients for themselves and maybe if you have a good relationship with your local butcher they may serve you some aged meat. Maybe you could ask him or her to save you some of the ground fat from their butchering and you can get a leaner meat and then fold that fat inside your burger or if they weren't willing to give you some ground aged fat you could you could render that. Just ask him to save the scraps for you and you could render that. Then season with whatever you want. At Boeufhaus, they come out of our cast iron pans and they're resting, we seasoned rendered beef fat with some garlic and paprika, a little bit of mustard powder, herbs and we and we sort of paint onto the meat as it's resting. So you could render that fat and you could cook your burger in that if you wanted to use a cast iron pan. But I would mix the burger yourself and opposed to buying a preform Patty you know and just just enough to just sort of let it keep its form after you mix them you shape them into whatever size you want and then just put them in the fridge just to sort of set up and then, seems counter intuitive, then let them set out to get to a little bit more room temperature right before you grill them.
I think one of the things that I've always spoken about is that the South is a very large place. From North Carolina or Virginia down to parts of Florida, west to Texas, north to the eastern part of Kentucky. It's incredibly vast. One third of the United States. So to say that the South is one cuisine is very restrictive. The south is full of regional specific cuisine like the coastal cuisine of North Carolina or South Carolina is very different from Texas cuisine, which is very different from Kentucky cuisine, which is very different from north Florida cuisine from Mississippi, from the Delta. These are all very specific regions. They share some similarities but when we start to talk about the South we have to focus in on specific regions, specific peoples, and how immigrants are also changing the South. What we covered in this episode Chef Edward Lee talks about his love for the word graffiti. It is something that is impermanent: comes up and goes away. He drew a parallel between the graffiti's ephemeral characteristic and the non-permanent nature of the dishes Chefs create.Korean food is the food of his childhood and it is always in his mind. He loves Southern food. The combination of the two comes organically. He doesn't try to force it.Smoke should be the 6th basic taste like sweet, salty, bitter, acid, and umami.Authenticity doesn't apply in the food world. We should speak about tradition."Immigrants are also changing the South. This is a discussion that we have to start having because it's not just about traditional foods. The world is changing and the world is the real world of food doesn't stop just because you know we want it to." We talked about his restaurants 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, KY and Succotash in Washington DC.Chef Edward Lee talked about his new restaurant project in Cincinnati.His mentioned the collaborative creative process that takes place in his test kitchen in Louisville, KY.Everything is inspiration. In fact least of his inspiration comes from other restaurants or cookbooks.People who are set-up for leadership is what Chef Edward Lee is looking for while hiring people.We talked about beverage and food pairing, beyond wine."Now that American food has turned spicier and gotten a lot of influences from Mexico, South America, from Asia, Southeast Asia, and all the spices from India, there are certain dishes where there's no wine to pair it with."Chef Edward Lee says that the best bourbon is the one that's in your hand.The most important criteria in selecting a bourbon for drinking or food pairing is the Mash Bill, the char, and the age expression."It's funny every time someone does something to buck tradition people are always outraged by it. And I always tell the outraged people that the ultimate test of whether something will stand or become a new tradition or it will stand the test of time is if it tastes good or not." It is all about trial and error. Maybe only one out of 10 cocktails make it to the final menu.Chef Edward Lee talked about the Lee Initiative, a foundation that trains and empowers young female chefs.5 rapid-fire questions. Chef Edward Lee for a better Chicken Sandwich You have to really focus on the ingredients. So you can take a chicken sandwich and use crappy mayonnaise, and you know white bread from the store and put them and is just going to be a bad sandwich and that’s fine. But it is not going to taste great. And then you can take that same chicken sandwich with the exact same thing right mayonnaise, but you can make your own mayonnaise or you can buy a high quality mayonnaise. Instead of using like iceberg lettuce you can use some kind of arugula or watercress. And then you can bake your own bread or you can buy an artisanal bread. To me that's the most important thing you can do, just to look at every component of that sandwich and see how each of those components you can do a better version of it,
I like a challenge. It's very challenging to be in this business and try to stay relevant. I mean you can. There's so many things. The opportunities are there if you will look for them. There's so many beautiful things about the food industry. You can figure out what you can do. I like to be creative, there's so many things that you can work with. So, it’s hard not to be excited about opportunities. But it is also easy to get burned-out, that's the other problem. What we covered in this episode
Chef David Burke has about 10 restaurants today located in NJ, Manhattan, Long Island, Upstate NY, D.C., Philadelphia, St. Louis, and currently looking in the Middle East. The top 4 factors of longevity and relevance in this industry are being open minded, great work ethics, having a hunger for success, and having a lot of enthusiasm. He is constantly looking for a challenge. Trends are always following patterns. You need to be able to edit a trend and take that little nugget that will stick around. Nothing really bothers him today in the restaurant industry beside the overhyping of something simple. Like fried chicken for instance. Food on TV has been very helpful for the recognition of what a Chef does. On the other end the likeliness for a young chef ever making to a certain level of celebrity or success is not easily realized. There is a big pile of work in front of people starting in this industry. they need to realize that. Chef was not a profession that was recognized before 1977. Being a Chef is a lifestyle. When you get to a certain degree of a master chef celebrity there's a lot of sacrifice. And I think that needs to be understood by the young people in the industry today. I've never been one to be as good as the guy next to me, I want to be better. Don't want to be as good as the restaurant down the street, I want to be better than average. That's just my competitive spirit. He shared with us that he is a "show-off! He wants to be unique and have a style, a signature! Young people need to learn the fundamentals of the work in the kitchen but as well the fundamentals of mixing ingredients. Chef David Burke talks about leadership style and describe his style when he was younger "coaching with vigor!" You need the discipline to do things correctly and not take shortcuts. Chef David Burke talks about his new restaurant Ventanas in NJ (200 Park Ave, Fort Lee, NJ). He worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Learn more about David Burke Tavern (135 E 62nd St, New York, NY) and Woodpecker by David Burke (30 W 30th St, New York, NY) Creativity doesn't slow down with years. Cheesecake Pops, Swordfish chops, and Pastrami Salmon are some of his favorite creations. He is experimenting with sushi and pastry, like handheld desserts. Chef David Burke wants to become an educator as the last step of his career. 5 rapid-fire questions.
p.p1 {margin: 0.0px 0.0px 12.0px 0.0px; line-height: 14.0px; font: 12.0px 'PT Mono'; color: #000000; -webkit-text-stroke: #000000}span.s1 {font-kerning: none} Links to other episodes in New York City Pastry Chef Mark Welker - Eleven Madison Park
Executive Chef Gabriel Kreuther
The Brandy Library with owner Flavien Desoblin
Pastry Chef Sam Mason - Odd Fellows
Chef Trigg Brown - Win Son Executive Chef David Burke's Home Burger Recipe Focus on a good quality meat first. But also work on condiments. Make your own tomato jam, your own ketchup, your own pickled onions, or a mushroom relish. You know things that you can put on a burger that you like. So look up some recipes on mango chutney and you know relishes and things like that, that you can spread on the bun. I always try to uplift my burger that way. The meat is the meat. You can also make your own patties and inside those patties put some butter and garlic and then cheese.
I think what I'm most proud of as a chef is the people that I've worked under me. The different people that I've seen come up from a cook right out of culinary school or maybe even a cook with no culinary school that maybe grows into a sous chef position or an executive chef position or a chef de cuisine position. I would say that the investment in the people and mentoring people and seeing them grow is probably what I'm most proud of. I’m most proud of the people that I've worked with. There's no personal accomplishment that I have that I would say is greater than the accomplishment in investing in people. It's probably been the greatest reward in my career. Andre Natera What we covered in this episode He wanted to be a professional fighter when he was younger.He was offered at the same time to turn pro or get his first Head Chef position.As he "needed to be a responsible adult" and had to feed his family, he decided to pass on the professional fighter career and he became a Chef.There was a similar social hierarchy in the locker rooms and the kitchen back then when he started. He fit right in.Chef Natera went to culinary school in 1995.The Fairmont Hotel in Austin as several food and beverage concepts which keep him engaged and creative."Revue" has an Italian kitchen, an Asian kitchen, a raw bar, and a dessert station. "Garrison" is the fine dining restaurant. The concept is built around fire. Everything has an element of smoke or char."Fulton" is the lobby bar, focusing on small bites and craft cocktails."Good Things" is a grab-and-go coffee shop."In-room dining"."Rules and Regs" is the 7th-floor bar focusing on Mexican flavors. Chef Andre Natera describes some of the main differences that exist between being a Chef at a restaurant and a Chef at a hotel.Back in the 80's the popular cooking show on TV was "Great Chefs of the World" that inspired a generation of people in culinary school to become Chefs at hotels and country clubs because these Chefs on TV were Chefs at famous hotels around the world. Then the shift happened with restaurant Chefs on Food Network. No one wanted to work at hotels any longer and you saw an end of an era.Today, because of the economics it takes to run a restaurant things are changing a bit.Chef Andre Natera gives advice to young people who want to become a Chef.For him, a lot of his creative process comes from isolation and then the collaborative process starts.He is a member of the MENT'OR BKB organization.The Chefs that Chef Andre Natera looks up to are Chef Thomas Keller, Chef René Redzepi, and Chef Dean Fearing.His leadership style evolved over time and depends on the level of the person in the kitchen.Discipline is critical in the kitchen. Discipline is the means to deliver a result by doing the right things and not the punishment.Chef Andre Natera talks about the great aspects of being a Chef (creativity, leadership, mentorship) and open the veil as well on some of the dark sides of being a Chef.5 rapid-fire questions Links to other episodes in Austin Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2
Chef Michael Fojtasek from Olamaie If you are interested in discovering more about the Austin restaurant scene, check out these two additional episodes by clicking on the respective pictures: Chef Michael Fojtasek from Olamaie and Chef Fiore Tedesco from L'Oca d'Oro.
Chef Fiore Tedesco from L'Oca d'Oro Chef Andre Natera's recipes with eggplants. The way we prepare our eggplants here is we confit them in some oil and then we grill them. I really like the technique of keeping them in some sort of fat. Now this is where you can get creative so if you have the technique of confit the eggplant in fat.
I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that's through a historical approach, or an effort to contextualize a dish in Taiwanese history, or understand where it comes from, and how it found its way to Taiwan. It usually touches on flavors that are exciting or stories that are exciting. I feel like as a literature major, I always like to read, write, cook, and talk to people. All these things kind of factor in. It just kind of excites me and I really like to learn that way. What we covered in this episode Starting washing dishes when he was 15 / 16 years old.Went to college for English Literature and always continue working at restaurants.He met his business partner Josh Ku at a friend's BBQ. They bonded over food.They went regularly to a Taiwanese restaurant in Flushing, described the food, and discussed how to execute them for American customers.He was at Upland restaurant in NYC before with Justin Smillie and Stephen Starr.Working with Justin Smillie was like management Bootcamp!He most important mentor is Pei Chang in Charlottesville, VA.Chef Trigg Brown talked about the impact of History on Taiwanese food: Japanese influence, Chinese influence, Spanish, Dutch and Portuguese colonial influence.He learned how to cook Taiwanese food while reading History books.He especially loved the dish called "Flies Head".A Culinary History of Taipei - bookSoy sauces have a lot of nuances like olive oils.Chef Trigg Brown describes the dishes Danzi Mian and o-a Jian (oyster omelet) and how they adapt them for the US customers.His creative process takes place through a historical approach or an effort to contextualize a dish in Taiwanese history or understand where it comes from and how it found its way to Taiwan.He describes the inspiration behind the Big Chicken Bun and the Fried Eggplant dishes on Win Son menu.Chef Trigg Brown talks about winning Rising Stars Awards from StarChefs in 2019 and semi-finalist at the James Beard Foundation.Latest ingredient obsession is soy bean paste.5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkExecutive Chef Gabriel KreutherPastry Chef Sam Mason - Odd FellowsThe Brandy Library with Flavien Desoblin Chef Trigg Brown's recipe with prawns In Taiwan, it’s very common to go prawn fishing and you can go and you get a little fuelRod set up and you can fish for prawns and you can eat what you take.It's very translatable to restaurants on the Chesapeake Bay or near the beach in South Carolina even where shrimp is just readily accessible and delicious, and fresh.A lot of people are really into peeling shrimps and I totally understand that. But in Taiwan they fry the shrimps with the head and get the oil really hot. 350 not anything crazy. You take the shrimps and dredge them in a little sweet potato flour, and drop them in the hot oil maybe on a skewer.Out of the fryer, you can turn them and make sure it's evenly fried and get it nice and golden brown, and crispy. Add just a little salt or some soy sauce, chili flake or even a little mayonnaise. It’s like a very simple, not fancy delicious way to eat fried shrimp which is something that everybody can relate to.Everybody likes fried shrimp I believe. With the shell on it keeps the meat tender and the shell gets really flavorful and aromatic. A lot of people don't like to peel that shell off after they fry but I literally just eat the shell. I love it. You've got to chew it a little bit more but it's very flavorful and has has a lot of flavor. Especially the head, the fried head, it’s such as a really satisfying crunchy bite you know and it's just great. It reminds me of being in Taiwan when I eat shrimp like that with the sweet potato flour and the crispy shell.
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I approach everyone like an adult. And I'm very real at the end. This is a business. But I want to make sure people are happy here and I create an atmosphere of family. I just don't hire people you know all my servers have to take tests quarterly about the menu. My main goal, for anybody who walks through our doors, is for them to have the best experience that they possibly have in this industry. I like to hire future chefs people who want to be in this industry for life. And I think when you can find that in people and you can coach them your way and guide them. It shows a lot about who you are as a person. What we covered in this episode
Chef talks about the sexiness of flavors: first has to look good on the plate then you can mix flavor profiles together to create the sexiness of flavors. When you intertwine Asian, French, and Spanish cuisines. White Birch's concept is a "farm to table" restaurant using produce and ingredients from local farms. The restaurant location is very sentimental to him as his parents use to come here on dates in the 70s and 80s. It's all about challenging the consumer making them want to come back more for new dishes new excitement and new creations. He loves change. You can constantly create seasonal items and leaving people wanting more when they come back and they see something different. Sam started working as a kid at his uncle luncheonette. And fell in love with cooking. At 19 he went to the Art Institute in NYC for Culinary Arts program and Hospitality Management. He landed his first job at Eleven Madison Park in NYC. His mentors: Chef Craig Hopson and Chef Troy Guard At White Birch, they support New Jersey local farms. Sam wishes that other restaurants would leverage local farmers, but it takes time and passion. He likes to open the book "Flavor Bible" during his creative process. Sam is a seasonal Chef. Chef explains his Pork Belly and his Onion Tart recipes. Pasta machine and Vitamix are his two key kitchen tools. He has two restaurants: White Birch and Slamwich Scratch Kitchen in Madison, NJ. To succeed, you need to have great people supporting you. Just don't hire people. Invest in your team! His main goal, for anybody who walks through their doors, is for them to have the best experience that they possibly have in this industry. And he needs people to provide that. Their definition of Slamwich is Fine Dining on a Roll! Chef answers five rapid-fire questions.
Chef Sam Freund multiple recipes with cauliflower. "Cauliflower is definitely a very versatile vegetable. Obviously a lot of people eat it raw credo style. Make it as we do at White Birch. Cut a real thick piece and marinate it in herbs and olive oil and grill it as a cauliflower steak. Eat it raw. Put it in a food processor and make cauliflower couscous and add some golden raisins, parsley, and lemon. Make it like a nice couscous salad but with cauliflower instead of the grain. Substitute. You can also substitute some potatoes instead of like a mashed potatoes you can do mashed cauliflower. Obviously it makes amazing soups. Cauliflower is great. I love it. My kids love it. Again like I said, very versatile. The whole cauliflower is obviously white. So anything, if you add a darker vegetable could change the color. If you're going to do a soup you might want to add white onion, garlic, white vegetable, some herbs, vegetable stock obviously. You could put everything in a pot and bring it to a boil. And that will give it one flavor. But if you end up roasting it in the oven that brings out even more depth to the flavor. What we like to do is a nice roasted cauliflower soup. It's like off-white. The colors… you know… not as pleasing but the flavor…Unbelievable. So chop up some onions, some garlic, sweat that in some olive oil and some herbs, roast your cauliflower in the oven. When that's done, add your vegetable stock, season to taste, blend away, heat it up on the fly."
Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by adapting the traditional cuisine from the South and leveraging seasonal local ingredients. He started at Sylvain, then at the famous Angeline and now at The Elysian Bar. Chef Harrell likes to say that he is not cooking for himself. He is providing for someone. A lot of times it gets lost. Chefs and cooks often miss the mark. They are just cooking at people and they are not necessarily cooking for people. What we covered in this episode Chef Alex Harrell tells us about his approach to cooking and how he modernized his recipes while staying true to the flavors from the South.It is essential to paying respect to the traditional cuisine of New Orleans, especially when you are located in the Historical district of the French Quarter.You are not only cooking for guests who are coming to the city but for the residents of New Orleans.Need to be very mindful and respectful of History and tradition.His creative process is ingredient based. Then techniques. High priority to local and seasonal ingredients. Especially seafood.Born in Alabama, Southern cooking is part of his roots. He learned a lot from his grandmother.People believe that Southern Cooking is based solely on butter and fried chicken, but it is really based on grains and vegetables.The South is a huge melting pot of different traditions, different technique, and different styles that really has kind of grown into what modern Southern cooking is.Prior to Katrina, there were not a lot of opportunities for local chefs to have local ingredients available.The future of the Southern cooking in the complexity and the depth coming from outside influences.Chef Alex Harrell never intended to become a chef. He was into field research and environmental science.He grew up close to his grand parents' farm and got tired of academic life and decided to take a break and started to work at a restaurant in South Florida. Something connected with him while he started working in the kitchen. He enjoyed the physicality of the work and the team aspect and found a connection to food through science.Chef Harrell never went to culinary school. He read a lot of the text books from the Culinary Institute and cookbooks and formulate questions to the Chefs.His mentors: Susan Spicer, and Gerard Maras.Sylvain restaurant was his first job back in New Orleans in 2010. Tiny space. Focused on economy and efficiency.Angeline restaurant was Mediterranean style viewed through Southern lenses.Closing Angeline was very difficult and it still is. A very emotional process. But it was only a step in the process.Over 20 years in the restaurant business kind of ruin you to do anything else!I would have loved to spend more time traveling. To see other culture and experience them first-hand.Inspiration comes from listening to music, conversations with friends, and talking to the other cooks at the restaurant.New ingredients he is experimenting with: vinegars and sumac.5 rapid fire-questions. Links to other episodes in New Orleans Chef Rebecca Wilcomb Chef Alex Harrell recipe for Southern Style Pork Chops When it comes to pork chops I typically always brine them. Pork loin and the rag are usually leaner cuts and to brining them helps to add flavor. It’s just a standard salt sugar herb brine that I'll put the chops in.I love to smoke them and then grill them a little bit because it imparts a little bit of that kind of barbecue flavor from that Southern barbecue culture. And then after that, something really quick and bright because it's a delicate in my mind. Pork chops, even though they're very substantial, they're still kind of a delicate flavor profile. So I don't like to cover them in anything really heavy. We've got these beautiful baby spring onions and we simply grilled them and then chopped them up, and I made a real quick relish with a little aged white balsamic vin...
To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to coming up with dishes or coming up with ideas or just trying to foster the confidence to show up as your full self. What we covered in this episode
Bad Hunter is a vegetable forward restaurant in Chicago. Plated desserts, ice cream, laminated pastries. She started as a line cook before becoming a pastry chef. She loves using vegetables in her desserts. Chocolate Cremeux with Porcini mushroom ice cream. Rich and Savory. Pastry Chef Sam Mason from Odd Fellows Ice Cream in Brooklyn talked in episode #12 about using mushroom in ice cream. Click here to get to the show notes. They are celebrating local seasonal produce from the Midwest. The team is preserving these produce for through the winter: jams, pickles and fermented veggies and fruit. They do a lot of pickles to be used with rich and fatty dessert. Vinegars based on fruit and veggie scraps. Kombucha for "crème fraîche" culture and sorbets. Emily is pushing he limits to create new desserts. Consumers are open to trying it. Pairing the weird ingredients with products that are the most recognizable. Pastry and desserts require patience and to be careful at each steps. She studied culinary in Paris. Mentors: Dana Cree, Amanda Rockman, Nancy Silverton and Dorie Greenspan. Important to learn and understand basic science and techniques in pastry. But need to allow yourself to move outside of that box (techniques) for creativity. Chef Emily talks about her creative process. She describes the creative process behind the dish: Avocado Lime Mousse with Mango and Cilantro Granita. Finding inspiration from collaboration with the team members at Bad Hunter. Her cook background make her more comfortable to collaborate with Chefs in the kitchen. Chef Emily talks about expectations regarding women in the kitchen. She describes herself as an empathetic leader. She has the soft skills for it but at the same time she has set boundaries as she is not anyone's therapist. 5 rapid-fire questions!
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Chef Emily Spurlin's Approach to Innovation My starting point is usually a singular flavor or ingredient that I want to showcase which often ends up being a fruit or a vegetable, something nature based usually, or a flavor combination that I'm interested in trying out.
From there I kind of go into a number of directions.
I either think in terms of color. So I think of foods that have complementary colors or foods that are in the same color scheme that I think flavor wise would be a good match for the initial ingredients.
I also like the “if it grows together it goes together” method. And then I like to think about families. So for example quince is in the rose family and I really like using rose in desserts. In moderation I think it's really lovely and it kind of tied together in my brain that both comes from Persian cuisine, so then that kind of leads me into a new direction of other flavors I can play with within Persian cuisine for example. Or like buckwheat and rhubarb are related. I am just trying to find find ways to connect ingredients in my brain that makes sense and have context. And then obviously trying it all together and making sure it tastes good.
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Emily Spurlin - With pastry you have to be super careful at each step because each step affects the final p...
"At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I decided to go on a trip. When I came back two or three years later and decided to open another restaurant not much changes happened while I was away. It almost felt that the “Hawaiian Regional Cuisine”, the movement that we started 20 years ago stopped and really the progress that we made stopped and there was nothing else. So my first step was to meet with farmers and I met with some very young farmers. I did all the farmers market on Kauai. And every time I saw a new guy I approached him and invited him to the restaurant and I started to build a network of farmers that wanted to work with me to try new vegetables." What we covered in this episode Chef Jean-Marie Josselin has more than 30 year of cooking experience. Cooking is his life. His passion.Importance of coaching and teaching the new generation of chefs.The new generation of chefs sometimes doesn't realize the time it takes to become a chef.Some are very creative but they lack in depth and believe that the profession is easy.Chef Jean Marie Josselin compare the systems in place to become a Chef between France, Japan, and the US. He mentions how much the country (USA) has changed in the almost 40 years that he lived here when it comes to cooking and restaurants.In this business trends change every five years or so. It is important to stay open-minded and try new cuisines.Establish a library of new flavors where you can build up new ideas new dishes and keep your your mind being creative.France is so rooted in tradition that sometimes it's difficult for a young chef to get out of that.JO2 is focused on natural cuisine. Chef Josselin desire is to evolve the restaurant into a vegetarian restaurant.In Hawaii the prices for fish and meat are going to be very high in the future that it make sense to focus on vegetable dishes.The restaurant JO2 has 38 dishes on the menu and 50% is vegetarian. And in the other dishes with fish or meat, the vegetable component is very important.Chef explains how his quest for milk to make his own cheese led him to the Hindu monastery in Kapaa, Kauai.He believes that chefs are going to be almost like doctors in the future . They will have to provide food to people that is nutritiously interesting so people can go to a restaurant and experience vegetable like they experience meat today.He used to have 6 to 7 restaurants. One day he sold them and went on a trip to Asia (Japan, China, India) and South America (especially Peru).When he came back he started to establish his network with the local farmers in Kauai.They worked with the University of Hawaii and brought new seeds to create a vegetable garden he can buy from.The natural elements in Kauai are tough to grow vegetables in a consistent manner.He really want everything to be as natural as possible. His goal is to come up with a food and a cuisine that would be the matrix for new chefs to come in and replicate it.Chef talks about his experiences in Japan, China and Peru.Key ingredients for him are: Kaffir Lime, Lemongrass and Coconut Milk.He is currently exploring Indian spices.5 rapid-fire questions! Links to other episodes in Hawaii Chef Roy Yamaguchi - Roy's
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No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Planing a trip to Kauai? aLooking for the best places to discover delicious local food? Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!
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Chef Jean Marie Josselin new cooking's philosophy. "I believe that chefs are going to be almost like doctors in the future . They will have to provide food to people that is nutritiously interesting so people can go to a restaurant and experience vegetable like they experience meat or fish...
"What I usually do, I’ll order a lot of seasonal ingredients and I'll just order them without any dish in mind. And we just get them in, just so we can start that creative process and I know that I'm not going to waste an ingredient. Because you know we're not going to throw anything away, so it kind of forces our hand to use it and that's we try and stay creative. And I go into farmer's markets every single weekend. And as far as steaks go, it's very straightforward. One of the things we learned that when people come here, they want to eat steak What we covered in this episode Chef Drew Adams grew up in Baltimore. First food memory was getting soft shells out of the bay in front of his house with his dad and cooking him upHe went to culinary school at Johnson Wales and in Charleston.His second food memory was after work in Charleston running over to McCrady's where Sean Brock used to be (before Sean) and he go sit at the bar and get the tasting menu.Chef Jeremiah Langhorne at The Dabney has been one of his mentor.Holding yourself accountable and if you're not happy with it then fix it! Chef Damon Gordon was another of his mentor. He taught me a lot about precision.At the Bourbon Steakhouse, he leverage his creativity in the fish dishes and the appetizers.To shake up the menu at the restaurant, Chef Drew Adams cut the menu in half as far as steaks go within the first month.He developed the Wagyu program at the restaurant. Working with farms from Kagoshima, Japan.Special Wagyu from island of Shodoshima, Japan. Beef are fed with Olive mash. See article in the link section below.His creative process and pawpaw. See information in the link section below.He talks about his passion for foraging. Foraging gives him a lot more appreciation for the product that he is working with.Opportunities to access to products that are not readily available.It's against the law to forage on national parks and there's a lot of national parks that in D.C. and along Maryland, Virginia borders. They go out there just to learn more about ingredients.Important: foraging can be dangerous - not all plants or mushrooms are good for humans. Do not do it alone!Chef Drew Adams talks about their "Foraging and Feasting Excursions".New trend: fermentation and his friend Chef Brad Deboy at Elle in WDC. See information in the link section below. Best cooking tip for a novice: it is a lot of hard work! Do not stay at one place / job too long. Travel!5 rapid-fire question! Links to other episodes in Washington DC Chef Johnny Spero - Reverie Download your FREE tasting itinerary in WDC
No need to go through the hassle of searching multiple sites for each locations mentioned in this episode. We have done it for you! And we have even added more! Next time you are in Washington DC and you need to find the best place to have a bite or a drink. Just bring this one pager with you!Click below to download you free pdf. Easy!
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Chef Drew Adams talks about his passion for foraging I started doing it [foraging] five, six years ago. The first thing I found were ramps in the spring and I just got excited about it. I like it because it gives me a lot more appreciation for the product that I'm working with. Really enjoy that part of it. Obviously you want to do everything you can to make sure you really showcase the product. Especially when you find it outside and you find it yourself. That's incredible. The more I learned about it, the more I never realized how much edible things were out there. I find something new each year and nature very fascinating to me.It's like when you're younger, everyone wants to be that kid on the block who has that new toy. I want to be that kid! I like to use things that not many other people use. But there are very few people that use pawpaws in the city. And come spring, everyone uses ramps in the city but there's other things out there like ground nettles ...
Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn't know how to do it. So we had to teach ourselves. It was before anyone else was doing it. So you couldn't really ask people questions because no one knew what we were trying to get across in our mind's eye. We had these ideas. We had to come up with the techniques. And thankfully Wylie (Dufresne) was able to develop the relationships with the companies that produce the stuff and they were very helpful and, even them, they couldn't quite grasp what we were trying to do because the stuff we were trying to do was a little bit new to them too." What we covered In this first episode recorded face-to-face
Sam Mason has created more than 250 ice cream and sorbet flavors since he opened Odd Fellows in Brooklyn. And he doesn't gravitate towards sweets stuff and desserts He went to culinary school for pastry at Johnson & Wales in Providence. Some of his mentors: Jean-Louis Palladin, David Burke, Charlie Palmer, Paul Liebrandt, PIerre Hermé and Rocco DiSpirito. He says: "I've had a very charmed life as far as food goes" Nowadays he doesn't think people (in the industry) care about culinary school diplomas. Instead he recommends to get real world experience in some of the finest kitchen. He remembers WD-50 with chef Wylie Dufresne. WD-50 is where Sam Mason discovered "science" in the kitchen. A lot of trial and errors. Obviously baking is a science. But he says that you don't think about it as such. Sam Mason talks about his creative process. He is using Shiitake mushrooms ice cream as an example. Outside of food architecture is a source of inspiration for Sam Mason. But at the end of the say he says what he sells is a scoop on a cone so how far can you go? The influence of Instagram in the creation of a dessert. First tasting session during the podcast with the following flavors: Lemon Turmeric Ginger sorbet, Rosemary Infused Goat Milk ice cream with Concord and Walnut, Peanut Butter S'mores ice cream, Toasted Sesame Nutella, and Vegan Coconut Caramel Chips. Increasing popularity of vegan ice creams. Developing a non sweet ice cream base for savory ice cream. The "passport" concept to boost sales in "non-ice cream" seasons. Sam describes the Odd Fellows Dumbo and Hudson Street concepts. A potential future TV show. 5 rapid-fire questions.
Links to other episodes in New York City Chef David Burke - Restaurateur
Pastry Chef Mark Welker - Eleven Madison Park
Executive Chef Gabriel Kreuther
Chef Trigg Brown - Win Son
The Brandy Library with Flavien Desoblin Created a new ice cream base for savory ice cream concepts I made today a new formulation. I've been trying to come up with an ice cream that's not sweet. And I think I found it. To get that texture without sugar is almost impossible because sugar is a very fundamental ingredient in ice cream. It keeps ice cream from freezing rock hard. So this is my interpretation of what it can eventually be. This has obviously no flavor. It just tastes like salt and cream. I want to take this as a texture experiment but this can also be now a base for foie gras ice cream.
I just did a dinner in Pittsburgh at a friend's restaurant where we did the entire entire menu had an ice cream component. So with six courses of ice cream the first ice creams obviously were very savory because they were with like squab or foie gras with squab Edamame, and Green Apple Bonito sorbet. So we started off very savory and then we ended up sweet. You know obviously we went through the transition of salty sweet but I hadn't quite figured this out yet before the dinner and this new base would have obviously elevated some of the savory stuff.But I'm very excited about that texture.
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I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to do with it. I wanted to eat what my friends were eating at home. Everything my mom made was obviously from scratch because it was cheaper at the time. And as a kid, you think that it's not as good. When we were dating, I brought my (now) husband over to my parents house, just you know the normal sort of stuff and, whenever I had any friends or a boyfriend or anyone coming over to my parents house I always gave them a warning about the food. So I gave him all those same sorts of warnings and then afterwards he thought it was amazing. He loved everything so much. He thought it was delicious and he loved the way everyone were together and the camaraderie. The first few times that he would say stuff like that I just assumed he was saying it to make nice. And it just kept happening and my mom caught wind of this and she started inviting us over for dinner just because she was whipping up some dish that she hadn't made since before they immigrated. He basically sort of lit this fire in her and then in me too, to sort of re-evaluate and rediscover what I just took for granted for so long. What we covered In this episode
Her parents emigrated from the Soviet Union in 1980 and she was born the year after. She grew up speaking Russian first. The family was from Belarus which really wasn't its own independent country until very recently. Her grandmother escaped the ghetto during World War II and Chef Bonnie Morales explains how the name of her restaurant Kachka is linked to her grandmother story. She started rejecting the food she grew-up with like many first generation of immigrated parents. It was her husband (where they were dating) made her rediscover Russian food. Chef Bonnie Morales explains how she was re-interpreting Russian recipe when she attended culinary school instead of looking for the authenticity and the simplicity of a dish. She went to school for industrial design and in her first job she realized that her passion was in cooking. She explains the advantage of opening a restaurant in Portland versus somewhere in the US. The density of food trucks in Portland (one of the highest in the country) makes people want to try something new and at the same time they are very quick to move on to the next shiny thing. She mentioned the complex aspect of managing people and the fact that when she first thought about opening a restaurant she didn't think about personnel. She talks about the menu at Kachka: zakouskis, dumplings, rabbit in a clay pot, and Russian grill. Chef Bonnie Morales and her husband took a part of their staff on a trip to Belarus to experience the food and the people. Five rapid-fire questions.
Misconceptions about vodka and caviar We can't talk about vodka in an intellectual way but I would just like to mention that it has a lot of characteristics to it. You can taste differences. You know I think that is the biggest misconception. And then with caviar man there's so many it's hard to pick just one. But I think probably my biggest one is that it has to be served ice cold. It drives me crazy when I see it served on crushed ice. Everything tastes better closer to room temperature and if you're spending that much money why would you want it to be numbingly cold. So serve it at room temperature. I mean obviously you want to store in the refrigerator but when you're serving it you should actually spend some time letting it come to room temperature so you can taste it more. Click to tweet
Chef Bonnie Morales - People have a very negative connotation of Russian food they think of the food shortages and lots of spoilage and they think of canned vegetables. Click To Tweet
There aren't any other restaurants that do what we do in Portland. I would say that at this at this time I have yet to see anybody doing what we do in this country.
It all starts with the cannabis Sommelier breaking down the cannabis strain and then share the tasting notes with the Chef who is able to design a menu that harmonize well with the tasting description that you give them. The cannabis Sommelier contact the farm and will identify strains that will be harvested about three weeks prior. That's about how much time it needs to go through a proper curing process and be at a good moisture level to serve. And then from there we will go through the journey that we want to instill into people with the effects of the strains that they will give you. So typically you want to start off being energizing and then working into some groundings more sedative strains as you get through dessert but you can take that journey wherever you want to go. What we covered In this episode
There are a lot of similarities between wine and cannabis: the varietal (strain), the soil, the terroir, and the light exposure. Philip got the idea about pairing cannabis with food after a wine tasting near Barcelona in 2013. His background about cannabis cultivation and opening dispensaries. He started exploring the ideas of cannabis and food pairings. At first he thought it might be a play on words. And ultimately he figured out there is kind of a science to it. Cannabis and food pairing is based on terpene profiles of cannabis with flavor profiles of food to harmonize and enhance. There are three different types of compounds within cannabis: cannabinoids (CBD, CBN, CBA, THC), flavonoids, and the terpenes. 212 or so of terpenes that exist in cannabis with mostly 16 predominant ones. Philip Wolf explain the creative process behind cannabis and food pairing. The citrus and pine flavors from some cannabis terpenes will go well with white fish with chicken duck and the spicy, heathy, mushroomy, or coffee profiles will go better with deeper red meat. The matureness of the plant depends on the time you harvest it and can change the terpene profile. Cultivating Spirits offers couple of tasting, small group tastings, birthday parties, bachelor and bachelorette parties as well as corporate function tastings. From three course pairing dinners to five to six course dinners for larger groups. Soon Cultivating Spirits will have a Chef's Table where the chef will come in and produce cannabis pairing dinners for the guests. Their customers are mostly executive class from the Midwest, East Coast and deep South. Philip will mention how to become a cannabis connoisseur. Five rapid-fire questions
Some memorable cannabis and food pairings Recently we've had some we had a confit duck leg with some plantain gnocchis, English blue cream and daikon sprouts and that was with Lemon Wheel strain. That was the pairing that really stood out to me by chef Edwin Sandoval out of Denver Colorado. Recently we also had this braised short rib with polenta and a chili negro sauce and with Ghost Plane Haze. A very spicy dish but a very spicy strain. The mouthfeel on the end would just leave the mouth kind of buzzing and kind of allow you to be a little thirsty. It's kind of mouth quenching. That was a really good pairing that they did although typically I'm not a huge braised short rib guy. It all depends on really appreciating the art of pairing the cannabis because you can think of it in so many different ways because you do have the mouthfeel aspects of it. There is such a variety of flavors that people can play with. And it really gives you layers. There are layers of terpenes as we were discussing. There's different levels of them. And so it really gives people the ability to layer food. Click to tweet
Philip Wolf - We are pairing terpene profiles of cannabis with flavor profiles of food to harmonize and enhance. Click To Tweet
It really takes a trained nose to be able to identify the different levels of terpenes within cannabis strains - Philip Wolf Click To Tweet
When we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French style cuisine to some degree and a lot of people don't resonate with that especially in today's world where casual food is the craze. But when we went to compete in 2015, the best we'd ever done was sixth place and for years nobody expected anything of the US. In fact we are kind of seen as the burger and hotdog country to a lot of people. And so when we came in and took silver everything changed. The level of respect for the country changed. And winning gold in 2017 just kind of cemented the US as a key player in the world of high level cuisine. What we covered In this episode
Learn who is Paul Bocuse and what are the Bocuse d'Or. Chef Philip Tessier explain what the international competition called the Bocuse d'Or is all about. "Le Diner de Grands Chefs" at the Bocuse d'Or. In 2013 in the French Stadium in Lyon, Chef Philip Tessier decided to compete in 2015. What steps did he take to prepare himself for the 2015 competition. His connection with Martin Kastner from Crucial Detail. Learn everything about the dish that Chef Tessier and the team prepared for the competition. The US had never done better than sixth in 28 years (in the competition) and Chef Philip Tessier won silver in 2015. Chef Philip Tessier explains the Bocuse d"Or scoring system for the competition. The difference of being a candidate (in 2015) and a coach (in 2017) at the Bocuse d'Or. The book "Chasing Bocuse" is a story about real people and about the human experience of competing. How winning the Silver Bocuse and Bocuse d'Or change his life. His role as Director of Culinary and Media at Hestan Culinary. Working on connecting what we know in the world of technology with cooking. His time with Chef Roger Vergé in France, with Chef Éric Ripert in NYC, with Thomas Keller in NYC. Chefs he most admires are Chef Thomas Keller and Chef Grant Achatz.
Technology gives today the level of quality in the kitchen the consumer wants There's a lot of technology out there that's really exciting but it actually doesn't deliver anything better. We're in the game to really help people get better food and partner with people who are going to help us give people better access to ingredients and connect that to the cooking experience and give them all the information they need. So you're not on YouTube or on some recipe site and somewhere else. Everything is right there in front of you and you're literally learning how to cook by putting food on the table as opposed to trying to download a bunch of information and then try to execute on your own Click to tweet
"A lot of people just aren't cooking anymore. They don't know how to cook. They didn't grow up cooking" - Chef Philip Tessier Click To Tweet
Chef Philip Tessier - "As a coach, my goal is to create a vibrant culture of collaboration and idea sharing." Click To Tweet
"Winning the Bocuse d'Or in 2017 just cemented the US as a key player in the world of high-level cuisine - Chef Philip Tessier Click To Tweet
Social media Chef Philip Tessier
Links mentioned in this episode The French Laundry
Thomas Keller
Martin Kastner
Crucial Detail
Chef Matthew Kirkley
Chef Matt Peters
Book: "Chasing Bocuse"
Ment'or
Hestan Culinary
You know America being the melting pot that it is, all these cuisines, all these styles of food are everywhere at this point. So to me it's not strange to mash these things up. I mean so many different cuisines use such similar ingredients, especially when it comes to spices and herbs and things of that sort. So putting these things together it just tends to make sense for me. What we covered In this episode
Chef Brett Sawyer mentioned his time in Pauillac, France learning how to dry-cure hams and to process foie gras. The step of doing a lot of research in his creative process, exploring ideas behind food and learn history behind techniques started when he was in France. Opening of Plum Cafe and Kitchen in 2016. They try to have fun while creating such an eclectic menu of sharing plates. Discover Chef's creative process. Everybody is very involved in the creative process The story behind the Bad and Boujee Chips & Dip - $100 dish on the menu. How do they educate the staff with such a variety of dishes and such a high frequency of dish rotation. Top 3 advices for someone would wants to open a restaurant today. His mentors: Chef Matt Troost from Good Measure and Chef Jonathon Sawyer from Greenhouse Tavern. Chef talks about work / life balance. The new adventure: Good Company. Vitamix is the one piece of equipment in the kitchen that Chef Brett Sawyer cannot leave without. Kale shoots and baby corn are two new ingredients that made their way to his menu recently. Chef talks about his passion for "Big Boy" sauce. Series of rapid-fire questions.
Use apple in a savory dishes instead of potatoes I believe that people when they think of apples they think of pie and desserts and things like that. They don't think of savory dishes all that often. So I would suggest that you use it in something that maybe you would normally use potato in or you know add it to something like chili it could give a very wonderful sweetness as well as a nice texture to your to something like chili you know or add apples to your mashed potatoes. It something that people don't do enough of. Just throw three or four potatoes that you make from mashed potatoes, just cut an apple up and throw it in there and you just add this really nice sweetness to it. Click to tweet
Chef Brett Sawyer - "When we're going through the creative process of coming up with new dishes, I do a lot of research on the techniques that we're gonna be using" Click To Tweet
It's great for the guests that they get to eat the same thing when they want but for us, in the kitchen, it can be a little boring sometimes - Chef Brett Sawyer Click To Tweet
Chef Brett Sawyer -America being the melting pot that it is all cuisines are everywhere at this point. I feel like it very much represents what America is, a melting pot of people. Why shouldn't our cuisine reflect that? Click To Tweet
Social media Chef Brett Sawyer
Social media The Plum Cafe and Kitchen
Links mentioned in this episode Good Measure
The Greenhouse Tavern
Ariete
Black Pig
Ushabu
Banter
Larder
Spotted Owl
Porco Tiki Lounge
I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not to appropriate cultures that are not mine. I understand that Southern food in general comes from a culture that is not my culture. There are a lot of those influences in the food that I cook, I feel more comfortable that I'm not appropriating them because I'm seeing them through the lens of time. What we covered In this episode His roots are in the South (Mississippi and Tenesse) and the importance of his mother's and grandmother's influences.Southern cuisine celebrates Seasonality and Local Ingredients. The constant evolution of Southern cuisine with new influences like South East Asian in Southern Louisiana and East Texas. The deliberate choice from chef Michael Fojtasek to ground his creative process in local ingredients that are important to him.He made a decision not appropriate cultures that are not his.Discover the moderne twists he applies on buttermilk and benne seeds. He like to keep the soul in the food and do not like to "manipulate" the food. Discover which tools in the kitchen are important to him. The parallel that exist between being part of a sport team and a kitchen. Chef Michael talks about his mentor Jonathan Benno. His relatively long creative process starts at the market on Saturdays. His menu is based on small plates and on a series of "sets" (fish, chicken, pork, beef and vegetarian). One aspect of the creative process is about problem solving. Dairy ingredients (butter, cream, buttermilk, crème fraîche) are irreplaceable to him. Listen to Chef Michael talking about his dish called "boiled peanut" that has been constantly evolving since he created it.Chef encourages everyone to seek different type of rice and to learn how to cook it properly. 5 rapid-fire questions. Links to other episodes in Austin Chef Fiore Tedesco - L'Oca D'OroChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Start by learning how to cook rice properly... I think that the greatest mistake that happens with rice most often is that it's just not cook properly. So learning how to cook the rice in a good way. It just requires you to think about cooking rice in a different way. What's best for each individual rice. Seek out rice is that costs more money. Probably a great place to start with that is any of the Asian markets. Click to tweet
Chef Michael Fojtasek - I'm not going to do anything that nobody's ever done before but I am going to do things my way and combine things that will be original. Click To Tweet
I'm always trying to think about how do I keep the soul in the food. I don't like to manipulate the food so much that it doesn't feel like it's got life within it. - Chef Michael Fojtasek Click To Tweet
Chef Michael Fojtasek - To me Southern food is so much about soul and representing yourself is so much about soul. So food has to have that kind of touchstone within it that makes you feel like you know it. Click To Tweet
Social media Chef Michael Fojtasek
Social media Olamaie
Links mentioned in this episode MatferJonathan BennoFrench Cheese "Mont d'Or"MignetteBufalinaSuerteMatt's El RanchJoann's Fine FoodsTaste of Country Cooking
"Basically I've taken bits and pieces of kitchens that I've worked for and I've created my own kind of process. I think that's the only way you can do it. Each kitchen is different. You're never going to replicate exactly the same kitchen anywhere. I've hopefully created a kitchen and a restaurant that are both consistent and produce high quality food within an atmosphere that people like to work in." What we covered In this episode
Restaurant "Common Lot" in Millburn, NJ and its contemporary global cuisine style. Chef Ryan's food experience while traveling in Asia, especially Thailand. What compelled him to become a chef. His time in Europe building his culinary expertise with chefs like Ashley Palmer-Watts and Pierre Ganière. Who have been his most influential mentors. What is his creative process. The large collection of cookbooks that chef Ryan leverage for inspiration. Common Lot's tasting menu ("Kitchen Pass Menu") rotating every six weeks. A deep dive of the twelve hiour braised lamb shoulder "san choy boy" style. "Sous-vide" is the one piece of equipment in the kitchen that chef Ryan cannot live without. The importance of the hiring process in making the team united and communicate properly. Discover that micro-cilentro is his irreplaceable ingredient. Finger lime is his unique and unknown ingredient. Rapid-fire questions
Create a Salmon Tartare with a twist I always found salmon tartare to be you know if you get a good quality salmon, a simple tartare is stunning. We would dress it with Ponzu sauce, grated ginger over the top, fresh chillies and then serve it with some lettuce leaf you know like a baby lettuce and put it down the middle and eat it like that you know sprinkled with sesame seeds and micro coriander. I just love like that kind of sashimi kind of raw salmon.
For the homemade Ponzu sauce: take any citrus, sugar, soy sauce, vinegar of some description, some Bonito (which is like dried fish) and then you just basically incorporate that with a little bit of water and just make a little dressing with it. You can reduce and make sure the sugar is basically dissolve. It's a very simple dressing. Click to tweet
Ehren Ryan - We don't tend to limit ourselves to French cuisine or anything in particular, we like to take influences from the entire globe. Click To Tweet
You have to be disciplined to get consistency. You also have to be creative. It's a fine balance between all three. - Ehren Ryan Click To Tweet
Ehren Ryan - I want my team to be involved in the hiring process because we basically spend more time with the people in the restaurant than we do with our families. Click To Tweet
Social media Common Lot in Millburn, NJ www.commonlot.com
Links mentioned in this episode Ashley Palmer-Watts
The Fat Duck
Pierre Ganiere
Sketch London
Pig & Kaho
Nose to Tail cookbook
Takuma
Chin Chin cookbook Download your FREE itinerary
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Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
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"I don't really need space to work on recipes. Honestly it might sound a little funny but I don't need space or time for ideas. Ideas for creating food come to me in the ether. That is the easy part. That is sort of non-stop and I'm constantly filtering out in my head. It's more of a filtering than finding [approach]" What we covered in this episode His job in 10 words: "Fighting for space to stay inspired", "Constantly Dad" and "Always on!"How Chef Fiore preserves space for himself during the day for inspiration.His inspiration comes from the ether.His previous life as a professional drummer in an Indie music band touring the world.The specific moment when he decided to change gears and become a chef.The important role of dreams in Chef Fiore creative process.His grandmother influence in most of the dishes at L'Oca D'OroHow does music and his past experience as a professional musician play a role in his creative process.The "Dinners to Rock to" idea.L'Oca D'Oro started as pop-up dinnersWhat is the most important tips for those interested in opening a restaurantHis mission as a restaurant and as a chefWhat "sanctuary restaurant" means?Which ingredients are irreplaceable to him?Discover the unique ingredients that find their way into his menu lately.Chef Tedesco answers five rapid-fire questions Links to other episodes in Austin Chef Michael Fojtasek - OlamaieChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Pasta recipe with charred Greens "People love carbonara and when you're making Carbonara I use sort of traditional Pancetta but I really like the addition of a smoky bacon and a little bit of smoke with egginess is really nice. I really like to use Greens in that way. Something we're doing right now on dishes where we're grilling greens, we are taking sort of the Greens from our radishes and turnips and mustards and some kale and chard. We're tossing them in olive oil and salt which is that you can do at home and if you have a little grill, if you have a place to cook over wood at all this is really helpful. You can even take some smoking chips and wrap them in foil and give it a little smoke but when we do we have the wood burning grill at the restaurant . Will take a bunch of these greens and char the Greens. Toss in the oil and salt to help out picks up some of that smoke from it char the Greens and then braise those greens and whatever you want you can braise those greens in wine and whatever stock you want to use a vegetable stock a pork stock beef stock whatever and braise those greens and then say you toss whatever pasta you toss like a short pasta we're using like a casarecce shape so something that will accept some of that smoke that is now getting into that broth. So you braise those smoky Greens in that broth and all of a sudden you have something way super complexe and super sort of meaty without having any meat in there at all. And so it's a toss sort of that short short noodle maybe let's say it's like penne toss that that penne with your braised greens and a little garlic and a little pecorino and gosh that's that's about as good as it gets to me. Click to tweet
Chef Fiore Tedesco - Long time ago some switch got turned onto, everything, every conversation I have filters into an idea for a dish I want to make. Click To Tweet
Chef Fiore Tedesco - I love performing. I love being on the stage. I love the practice and the rigor around what it takes to excel and to feel like I'm a master of my craft. Click To Tweet
Chef Fiore Tedesco - We do not subscribe to the system of tipping. If we take it as a service charge and then embed it in the price of our menu. It gives us a greater opportunity to distribute it evenly to...
“I have two jobs. I work at Ataula as a bar manager. I provide an exceptional guest experience utilizing the best that Spain has to offer. I also work for Angels Envy. They do a Port finished Bourbon. I've been with them for six years. I have helped build what was once a small urban brand to international recognition.” What we covered in this episode
Lead whiskey guardian for Angel's Envy September Angel's Envy initiative #toastthetrees Autaula - Catalan Spanish Restaurant in Portland, OR "Sous-vide" Sangria Sangria recipe for the fall What compelled Angel to become a bartender at a young age The drinking scene in Portland, OR 3 tips for young women who want to become a bartender How to layer a cocktail to hit all the flavor points Caprijito cocktail "Sous-vide" is Angel's favorite piece of equipment What are the un-familiar ingredients that Angel uses in her cocktails Discover why Sherry and Bitters are so instrumental to Angel Twists to prepare a unique Old-Fashioned at home!
Twists on an Old-Fashioned "The Old-Fashioned is always going to be a whiskey cocktail but it can be a lot more. I do a Mezcal Old-Fashioned.... What is good with Mezcal? Agave! ... and then I put a little salt in it. And then I add these Mole bitters instead of like regular Angostura and then I add a little orange bitters to to pick it up on the acid side and then I do a flamed orange peel.
You can also buy smaller bottles of Amaros or Benedictine that we call modifiers. So you can just add a bar spoon of that and a bar spoon of whatever sugary you choose. I like Amaro Nonino that really changes the flavors. With just bar spoon it really influences the cocktail. Benedictines is a great one. You could add Dry Curaçao to do like a bourbon Old-Fashioned and then just add a bar spoon of that and a bar spoon of the sugar, a little bit of orange bitters and you've got a whole new taste profile." Click to tweet
A lot of the techniques that #bartenders are using across the country came from Portland, OR - Angel Teta Click To Tweet
Angel Teta - In Portland people are more open to ingredients and weird kind of things. Click To Tweet
A Negroni with a bitter saline is just perfect!- Angel Teta Click To Tweet
Angel Teta - Bitters are the salt and pepper of the bartending world! Click To Tweet
Social media Angel Teta
Social media Ataula
Social media Angel's Envy
Links mentioned in this episode Angel's Envy
Toast The Trees Microsite
Ataula restaurant
Jeffery Morgenthaler
Pharmacy Bar (Toronto)
Leyenda (Brooklyn)
Jacobsen Salt
Speed Rack
Sherry Manzanilla
Expatriate
Proud Mary Coffee Download your FREE Itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!
Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
CLICK HERE to download you free pdf. Easy!
"If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more" What we covered in this episode Importance of Mexican restaurants in current political landscape.His engagement in the local community.What is Birrieria Zaragoza? One dish concept restaurant.Chef Jonathan describe the series of side dishes and sauces served with goat dish.Increase popularity of goat meat in the USA. The importance of "Hispanic Heritage Month" for Chef Jonathan. Why traveling is so important to him. The importance of connecting with people back in Mexico as well as in everyday life. His admiration for Diana Kennedy. Discover his mentor.Inspiration and learning through collaboration with other chefs. Learn about his creative process. A pop-up at your restaurant once a month!Parallel between Japanese and Mexican street food.Women are the flame holders of the tradition in Mexican food.Cooking with Mexican women in his kitchen.Cooking with soul!The complexity of chilies and what is the next popular one.5 rapid-fire questions! Links to other Episodes in Chicago Chef Brian Ahern - Boeufhaus Download your FREE itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Chicago and you need to find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy! Chef Jonathan Zaragoza recipe with prawns "There's a cool technique from Vera Cruz that I like to do. Heating up a cast iron skillet medium high heat and getting it kind of almost to a smoke and then you put a rock salt a sea salt there on top of it. Then you put your prawns on top and let them cook for a minute with no oil and then drizzle some olive oil over them and it smokes and it's so tasty and it's it's like searing a piece of meat basically. Let them them cook for a little bit and then hit them with olive oil and smoke start cooking and give some fat and then you flip them and then you can finish with a sauce."
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Chef Jonathan Zaragoza from Birrieria Zaragoza in Chicago
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Jonathan Zaragoza - If you stick to your guns and you do it well, and if you do it for the right reasons and you have good intentions, as corny as it sounds a lot of things are possible. Click To Tweet
Jonathan Zaragoza - The biggest thing to knock down the prejudice in our future generations is to give them the opportunity to travel and to experience something different. Click To Tweet
Jonathan Zaragoza - Cooking has always been about sharing and inspiring others. Click To Tweet
Jonathan Zaragoza - Any creative process starts super ambitious. We take away the things that don't need to be and we work hard on the others to make them come together. Click To Tweet
Social media Chef Jonathan Zaragoza
Social media Birrieria Zaragoza
Links mentioned in this episode Birrieria Zaragoza Diana KennedyAndrew ZimmermanSepia restaurantProxi restaurantLocal Foods ChicagoLul...
'' I am influenced by ingredients, by places, by stories, and by people. So the creative process... I wish I could tell you there was a formula that I use but there isn't. It's all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me." What we covered in this episode 3 main focus areas: company growth, employees happiness and overall guest experience 2 main advises related to company growth Early days at Herbsaint Discover Chef Rebecca's mentors What made her become a ChefFamily influences from ItalyThe similarities between Italian cuisine and Southern foodHospitality is at the core of the Southern cultureThe Southern Foodways AllianceThe Southern PantryCommon ingredients between Italy and Southern foodThe creative process behind the dish: The Louisiana Shrimp and Fish Ceviche Partnerships with local farmers, ranchers and fishermen The creative process behind the dish: The Sicilian Beef Chef Rebecca's advise for young female cooks wanted to find a voice in the kitchen What is the one kitchen equipment and the one ingredient that she cannot live withoutHer advise for a home cook to access fresh ingredients Learn how you can leverage anchovies in many dishes Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans Links to other episodes in New Orleans Chef Alex Harrell - The Elysian Bar Something simple with tomatoes "I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I'm not sure how new it is but) I've been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they're crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They're really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home." Click to tweet
Rebecca Wilcomb - I became a chef because I love to cook and I love to cook because I love to eat. Click To Tweet
Rebecca Wilcomb - My focus is on company growth and employee happiness and overall guest experience. Click To Tweet
Rebecca Wilcomb - I'm influenced by ingredients, by places, by stories, and by people. Click To Tweet
Rebecca Wilcomb - The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration. Click To Tweet
Social media Chef Rebecca Wilcomb
Social media Herbsaint Restaurant
Links mentioned in this episode HerbsaintThe link GroupChef Donald LinkThe Harvest restaurantChef Keith PoolerThe Southern Foodways AllianceMarjie's GrillHurst RestaurantHawks CrawfishMoscas RestaurantCookbook: Cooking by HandRecipe Pork Sugo Download your FREE itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!
"[I consider my job] spiritual because for me this is a career of passion. I really care deeply and I feel it. You know in my heart my soul the way that hospitality affects people and affects myself giving or receiving it definitely spirituality to it that flows through the creative process." What we covered in this episode
BlackTail: The American Bar with a Cuban soul. From being a barback to becoming a technical bartender to finally ending up as a bar manager. Cocktail creation: how to have a process and how to break down ingredients and how to layer cocktails. The creative process is a very collaborative process. "Sous-Vide": the one piece of equipment Jesse can't do without! How to put a spin on your Old-Fashioned drink. The upcoming cocktail trends. Putting together the Bar Program for Chef Junghyun Park at Atomix. Jesse Vida future projects.
Create an Old-Fashioned Drink with a Twist "The Absinthe is always the one you can reach for, but as far as home bartending, pulling something like Campari in your Old-Fashion will give it a nice orange bitterness. There are a lot of Amaro as well. They are like a type of Italian digestive usually a little bit lower in alcohol. They range anywhere from bitter sweet to extremely bitter to more sweet. Just a small bit quarter ounce or a bar spoon. It brings a nice like bitter chocolate and orange flavors." Click to tweet
Jesse Vida - the bartender's craft is a part creativity, a part performance and a part showmanship! Click To Tweet
#Absinth! You gotta have it! It is so great for balancing #drinks! -Jesse Vida Click To Tweet
Jesse Vida - I actually use more #cookbooks that I used #cocktail books creating drinks! Click To Tweet
Social media Jesse Vida
Social media BlackTail
Links mentioned in this episode BlackTail
Dead Rabbit
Fresh Kills Bar
Dandelyan
Nomad
Attaboy
Death & Co
Atoboy
Atomix Download your FREE itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!
Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
CLICK HERE to download you free pdf. Easy!