flavors unknown podcast
Emmanuel Laroche - Show Host
Curious about exploring the culinary space, my podcast, ‘flavors unknown’ shares inspirational stories of U.S. famous and emerging Chefs, Pastry Chefs, and Bartenders who are redefining and disrupting the industry with flavor innovation and talent. I have conversations with culinary leaders who share how their successes, failures, and cultural identity shaped their creativity and have enabled them to develop trending restaurants and bars that are sought out by foodies today. Stay tuned every other week for a new episode, featuring some of the most sought out chefs, pastry chefs, and bartenders of restaurants and bars that you won’t want t...
How Chef Rivera is Redefining Sushi at Bakku in Puerto Rico
In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist.
Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigate
Chef JJ Johnson: The Power of Rice and Culinary Heritage
On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ Johnson has built a brand around rice as a universal connector, sustainability, and bold, unapologetic flavors.
In this conversation, we explore his unique multicultural background, how his Puerto Rican and Barbadian her
Inside the Mind of Puerto Rican Chef Mario Pagán
In this episode of Flavors Unknown, I sit down with Chef Mario Pagán at his restaurant La Central in San Juan, Puerto Rico. Chef Pagán is a visionary in Puerto Rican cuisine, blending French techniques with bold, local flavors in what he calls the “Nueva Mesa Boricua” philosophy. With a restaurant portfolio that includes Mario Pagán, La Central, and Raya by Mario Pagán in Puerto Rico, along with Chayote in Winter Park, Florida, his culinary influence is far-reaching.
Chef Pagán shares his deep
Exploring The Charleston Food Scene with StarChefs Rising Stars
Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:
Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.
Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.
Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.
Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and C
Alexander Smalls on African Cuisine and Culture
In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.
Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a d
Chef Dave Beran: Innovation at Pasjoli and Seline
In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.
Join us as Chef Dave Beran shares the highs and lows of his career, including the
Chef Andrew Black Talks Perle Mesta and Grey Sweater
In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish.
What you’ll learn from Chef Andrew Black
A Taste of Roots: Disc
Dinara Kasko: Redefining Pastry with 3D Art
In this episode of Flavors Unknown, host Emmanuel Laroche sits down with Dinara Kasko, the Ukrainian pastry artist who’s revolutionized the world of baking. Combining her architectural background with a passion for pastry, Dinara creates breathtaking edible sculptures using cutting-edge 3D printing techniques. Her unique approach has earned her international acclaim, inspiring bakers and artists alike.
Dinara shares her incredible journey—from her memories of traditional desserts growing up in
Nancy Silverton: Culinary Icon on Cooking and Travel
In today’s episode of Flavors Unknown, I’m delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.
Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at
Top Chef Winner Danny Garcia on Leadership and Legacy
Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent.
Join us
Robbie Felice Talks Wafu Italian and His NJ Restaurants
In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that’s turning heads in the culinary world.
We dive into his Italian-Americ
Shota Nakajima Talks Top Chef, Taku, and Japanese Food
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 C
AI in Kitchens: James Passafaro and Opsi.io Lead the Way
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 k
Chef Corey Siegel’s Journey from CIA to Electrolux
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
Best Food in Boston: Insights from Top Chefs
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
Norman Van Aken's Culinary Journey & Legacy
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
Arnold Myint: Thai Cuisine and Southern Roots
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 thr
Alex Yoon: From Korean Roots to Little Fish Success
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 cu
JWU's Dean Evans: A New Era in Culinary Education
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. Le
Inside LA Food Scene: Rising Star Panel Discussion
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 backgr
From Jail to Chef at Down North Pizza
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
From NYC to Houston: Aaron Bludorn's Food Tales
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 driv
Nina Compton: From Caribbean Flavors to NOLA
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 C
SXSW 2024 Panel: Immigrant Flavors Reshape America
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,
Inside 'The Dish' with Author Andrew Friedman
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
A Taste of Philly: Chef and Bartender Innovations
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 fla
Chef Simone Tong: Blending Asia in Austin's Zoe Tong
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 man
Panama to LA: Chef Jose Carles' Culinary Journey
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 b
El Paso to Mixtli: Chef Rico’s Story
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
Gavin Kaysen: Cooking Philosophy, Leadership & Future
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
Dough Masters: Crafting the Perfect Pizza
Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef RobertAndreozzi 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 cu
Chef Panel Explores Culinary Creativity in Austin
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,
Best Chefs' Stories - Flavors Unknown Ep150
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, Su
Talat Market: Thai Roots Meet Southern Flair
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
Ocean-Inspired Dishes at UMI by Vikram Garg
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
Exploring the Stories Behind American Chinese Food with Grace Lin
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 favo
New England Cuisine: RI Chef Panel Discussion
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 Engl
Bold Fork Books Chef Panel with Chefs Conroy & Crooks
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, d
Michael Gallina on Vicia's Philosophy & St. Louis Culinary Scene
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 Yo
Investing In Relationship Capital: Will Guidara's Blue Blueprint
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 impo
Maneet Chauhan: Merging Indian Flavors & Global Culinary Arts
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 t
Behind the Portland Kitchen Doors: Top Chef Interviews
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’l
Elevating Nixtamalization & Revolutionizing Tacos at NixtaTaqueria
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 recognit
Chef Rick Lopez on Mexican Heritage at La Condesa
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 specia
A Taste of Life with Chef Jacques Pépin
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 Americ
The Mastermind Behind Some of Miami’s Best Food
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 Bo
From Farm to Plate: Chef Derek Wagner's Sustainable Journey
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, lea
The Rise of Furikake: Discovering its Unique Flavors and Applications
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
Redefining Caribbean Dining at Canje and Shaping the Next Generation of Culinary Leaders
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 fr
Pandan Leaves 101: From Simple Syrups to Savory Dishes
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 educ
The Ingredients of Success: Chef Rob Rubba's Unique Approach
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
Gochugaru: The Secret Ingredient to Elevate Your Cooking Game
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 p
Baking with Gesine Bullock-Prado: Seasonal Pairings and Vermont's Unique Foodscape
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 Bulloc
The Flavors Unknown Guide to Mexico City's Vibrant Food Scene
Welcome to another episode of the Flavors Unknown podcast in Mexico City. Usually, I dive deep into the culinary world and the people who make it happen in the kitchen and behind the bar all around the United States.
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 m
Innovation and Inspiration: Conversations with 5 of NYC's Most Exciting Chefs and Bartenders
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
Blue Matcha: The Unique and Colorful Ingredient Taking the Food and Drink Industry by Storm
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 cul
Innovative Insights: NYC Chefs Talk Culture and Creativity
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 exciti
Hoja Santa's Rising Popularity from Cocktail to Culinary Dishes
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 th
Itamae: A Family Affair of Peruvian and Japanese Flavors
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 influe
The Sweet and Tangy World of Banana Ketchup
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
Jose Mendin's Secret to Blending Cultures and Flavors in Cooking
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
Tasting The Future: Unleashing the Flavor Potential of Aji Amarillo
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 Peruvia
Leadership Styles in the High-Pressure World of Restaurants
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 pod
Tasting the Future: A Natural Sweetener Date Syrup
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 s
Exploring the Multi-Cultural Influences of Chef Brad Kilgore’s Food
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 MaryG
Tasting the Future: How to Add Heat and Flavor with Sambal
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.
Beyond French Culinary Techniques in the Kitchen
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 craftspeo
How imposter syndrome creeps up by Leia Gaccione
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.
I'd like to share a potentia
How Structure Can Actually Inspire Creativity
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 so
Exciting Culinary Adventures in Madagascar with Three American Chefs
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
Everything You Need to Know About My Book "Conversations Behind The Kitchen Door"
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 i
Nathanial Zimet, Owner of Boucherie, Focuses on School Lunch Programs
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
Mikey and Rinne Eat In! on Flavors Unknown
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 shar
Merging the Past with the Future in Southern Cuisine by Chris Coleman
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 A
The Children of Immigrants Will Continue to Feed America by Michael Diaz
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 s
The Flavor of the Flour: Changing The Way We Think about Grains by Kelly Whitaker
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 loca
How to Make Six Figures With a Culinary Blog with Dennis Littley
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 blogg
Nelson German is Digging Deeper Into His Afro Caribbean Roots
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 conte
The Passion to Be Better by Joe Sasto
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 indu
Bridging the Gap between Classic Pastry and Modern Trends by Alyssa Gangeri
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 sandwi
Tacos in Tuxedos and Creative Salsas by Maria Mazon
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
Breaking the Rules by Chef Andy Doubrava
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 wi
How Confidence Helped Top Chef Byron Gomez Figure Out His Cuisine
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 shar
Will Fung Brings His International Experiences to China Chilcano in D.C.
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
What Farm-to-Table Cooking Looks Like in the Mid Atlantic, by Opie Crooks
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
Mexican, Spanish, and French Influences in Minneapolis, with Jorge Guzmán
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 t
French-Japanese Influence in Honolulu, by Chris Kajioka
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 favor
How to Eat Local with Style in a Neo Bistro, with Matt Conroy
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
On Changing the American Culinary Landscape, with Suzanne Goin
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 Awa
The Cornerstone Ingredients of Japanese Cuisine, by Masako Morishita
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 c
How to Use Local and Nontraditional Mexican Ingredients, with Fermin Núñez
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
4 Influences that shaped Hawaii food culture, by Sheldon Simeon
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 an
How to Explore a Region Through the Lens of Food, with Craig Laban
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 crea
Tiffany Derry: Life-Changing Call & Culinary Journey
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 Chi
A dazzling dining experience for the 5 senses, by Rikku O’Donnchü
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 i
How to Turn a Passion for Pies into a Successful Business, with Kat Gordon
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
Declan Horgan - Following the American Dream
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 previe
Junior Merino Defines Nuevo Latino Cuisine
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
François Payard - Living in the Future!
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
Talking Hispanic Heritage Month with 3 Chefs in Austin
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 tha
Alan Bergo - The Forager Chef
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 experien
Erik Ramirez Revisits His Culinary Peruvian Heritage
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 cuisi
Erin Kanagy-Loux - The MacGyver of Pastry
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
Zayde Naquib - The Quest for the Perfect Cup of Coffee
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 Za
Bachour - Best Pastry Chef in the World Inspired by Puerto Rico
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 h
Kelly English - The future Lies in Multi-disciplinary Collaboration
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 lea
A Panel Discussion with "Her Name is Chef"
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 lea
Dan Kluger - Balancing the Peaks and Valleys in Every Meal
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 worki
Philip Speer - A Rocky Path to Greatness
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 he
John Mariani - Author, Journalist, and Food Critic
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 cri
Levon Wallace - Spread Love Like Mustard
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.
Shamil Velázquez - Puerto Rican Influences in the Lowcountry
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
Richard Landau - An Early Pioneer of the Plant-Based Trends
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 st
Mely Martinez Celebrates the Traditional Flavors of Mexico
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 auth
Chris Spear - The Personal Chef Behind Chefs Without Restaurants
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 W
Silvia Barban - Her Lifelong Italian Culinary Influences
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
Elizabeth Falkner Continues to Challenge the Status Quo
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 with Elizabeth Falkner
Early inspiration
Bob Peters - Multi-Award-Winning Cocktail Artisan
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 re
Ryan Burk - Head Cider Master at Angry Orchard
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 Bu
Misti Norris: 4 ‘F’s – Farm, Forage, Ferment, Fire
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 philosoph
Andrew McLeod - Cooking is an Exercise in Practicality
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 pur
Bryce Shuman Transforms The Ordinary Into A Refined Experience
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 h
Carlo Lamagna Reformulates Traditional Filipino Cuisie
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
Lamar Moore - Striving for Greatness
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
Nick DiGiovanni - A Young Entrepreneur Pursuing His Dreams
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
Jeremy Umansky - The Koji Expert
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 Jere
Matt Bolus Introduces New Global Flavors To Nashville
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 pande
Brian Duffy - A Gigantic Appetite for Casual Restaurants
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 exp
Tim Hollingsworth - Celebrating Luxury and Mundane Food
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 share
Charlotte Voisey - The Exciting Life of a Brand Ambassador
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
Michael Gulotta - Asian Inspired Cuisine with Louisiana Pantry
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.
Che
Leadership – What Every Senior Executive Can Learn From Top Chefs
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 Ch
COVID-19 Prompts Two NJ Chefs to Pivot Business
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.
T
Chris Cosentino - Inspired by Local Culinary Heritage
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 fou
Matthieu Cabon – A Passion for Bread
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
Farmer Lee Jones – Celebrate Mother Nature’s Seasons
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
Roy Yamaguchi - How to Beautify Hawaiian Flavors
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 mothe
COVID-19: Top Chefs Respond
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 foot
Drake Leonards - The Road Back to his Roots
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 f
Brad Miller – Amazing Food Trucks!
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 epi
Jamie Bissonnette – Unconstrained Creativity
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 episod
Mark Welker – Set Goals and Make Them Happen
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
Chris Shepherd – Sharing Food & Life Experiences
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-
Beau du Bois – Listen to your Neighborhood!
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 i
Ted Lee – Home Cook and Writer
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 ther
Brother Luck – Embracing your Fears!
"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 p
Hari Cameron – Creativity within Boundaries
"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
Gabriel Kreuther – Making Customers Happy!
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
Flavien Desoblin – Owner Brandy Library NYC
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
Noosh – Celebrating Eastern Mediterranean Cuisine
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
3 Chefs from Austin Question Everything
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 e
What Is More Important: Techniques or Creativity?
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
Emmanuel Laroche – Podcast Host
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 th
Kim Alter – Creating Food Memories
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 a
Johnny Spero – A Global Culinary Database
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 e
Alison Trent – The Future is Creative Collaboration
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
Jose Garces – A Competitive Mindset
"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 aggr
Brian Ahern – A New Brasserie Style
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 peop
Edward Lee – The Marco Polo of American Cuisine
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 K
David Burke – A Creative Mind
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
Andre Natera – The Culinary Yoda
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
Trigg Brown – Taiwanese Food through American Lens
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 fa
Sam Freund – Old Soul, Modern Mindset
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 ca
Alex Harrell – Modernizing Southern Food
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 nec
Emily Spurlin – The Inspired Pastry Chef
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, i
Jean-Marie Josselin – Made in Kauai
"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 fa
Drew Adams – Foraging and Feasting
"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 learne
Sam Mason – The Ice Cream Wizard
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 dev
Bonnie Morales – A Return to Russian Cooking
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 t
Philip Wolf – Cannabis Sommelier in Colorado
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 journe
Philip Tessier – When the U.S. Team won Bocuse d’Or
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 everythi
Episode 8: Brett Sawyer
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 ham
Episode 7: Michael Fojtasek
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
Episode 6: Ehren Ryan
"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
Episode 5: Fiore Tedesco
"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 du
Episode 4: Angel Teta – Ataula
“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
Episode 3: Jonathan Zaragoza
"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 co
Episode 2: Rebecca Wilcomb – Herbsaint
'' 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 W
Episode 1: Jesse Vida – BlackTail
"[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 h