flavors unknown podcast
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...
S7 E186 · Tue, April 22, 2025
NYC Chef Panel on Bold Flavors and Reinvention
Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise. In this special episode of Flavors Unknown , we head to New York City for a dynamic roundtable with four of the most exciting names in the city’s food and beverage scene: Chef Zhan Chen – Executive Chef at Phoenix Palace , redefining Cantonese dining in Chinatown. Chef Neel Kajale – Chef de Cuisine at Dhamaka , championing bold Indian regional cuisine at Essex Market. Chef Luis Herrera – The talent behind Ensenada , bringing coastal Mexican flavors to Brooklyn and Miami. Richie Millwater – Mixologist and Bar Manager at Clemente Bar , upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails. Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar. What you’ll learn from this panel discussion 3:17 – The moment that shook the hospitality industry 4:49 – Why many are stepping away from fine dining 5:49 – The tension between upscale indulgence and underground gems 7:50 – The power and precision of honoring regional cuisines 8:26 – Turning up the spice in Indian food 9:15 – Why you won’t find butter chicken on the Dhamaka menu 10:38 – The rise of hyper-local, hyper-specific food storytelling 13:40 – Storytelling as a vital ingredient on the plate <strong data-start
S7 E185 · Tue, April 08, 2025
Pig Beach BBQ: Inside Chef Matt Abdoo’s Journey
Today on Flavors Unknown, I’m joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all. But before the smoke, there were stars—Michelin stars. Matt’s culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine. We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you’ll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach. If you’ve ever wondered what happens when high technique meets humble tradition, this episode is for you. What you’ll learn from Chef Matt Abdoo The multicultural flavors of his childhood 2:51 – Matt Abdoo’s Italian-Lebanese upbringing 4:17 – Friday night dinners with his Lebanese grandma 5:02 – His Italian grandmother’s legendary ragu Becoming a chef 8:09 – Realizing he wanted to cook for a living 10:35 – His first restaurant job 11:01 – Dreams of cream and cannoli from the dishpit 13:33 – Culinary school and a hands-on externship From fine dining to flame-kissed BBQ 15:08 – Why he left fine dining for barbecue 17:18 – Doubts about launching a new concept 18:53 – What sets Pig Beach BBQ apart 21:14 – Sauce or no sauce? 22:25 – When the BBQ haters come out 23:44 – How menus differ by location The craft and culture of BBQ 25:38 – Writing The Pig Beach BBQ Cookbook <br data-start="2247" data-end=
S7 E184 · Tue, March 25, 2025
From SFO to the Hawaii: Mourad’s Next Chapter
In this in-person episode recorded on location in Honolulu , I sit down with Chef Mourad Lahlou , the visionary behind Aziza , Mourad , Leila , and Miro Kaimuki . Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii. We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka , and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures. What you’ll learn from Chef Mourad Lahlou 3:39 – Shifting focus from San Francisco to Hawaii 4:05 – What inspired the move to Honolulu 6:19 – Closing Mourad and letting go of Michelin 7:15 – The cultural roots of Leila 8:37 – How Aziza has evolved over the years 9:16 – Cooking with a sense of place 10:10 – Serving food in a more “honest” way 10:36 – Moroccan tradition meets Hawaiian ingredients 11:47 – A chef’s brief dance with molecular gastronomy 13:00 – Public support for Aziza through its many lives 13:52 – How his palate—and judgment—has matured 15:28 – His creative process for crafting new dishes 16:24 – The role of nostalgia in Moroccan cooking 17:40 – Couscous: More than a side dish 20:08 – The journey of a self-taught chef <strong data-start
S7 E183 · Tue, March 11, 2025
Dirt Candy’s Amanda Cohen: Breaking Culinary Norms
In this episode of Flavors Unknown , I sit down with Chef Amanda Cohen , the creative force behind Dirt Candy , one of the most innovative vegetable-forward restaurants in New York City. Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious. In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you’ll learn from this panel discussion Chef Amanda Cohen Her path to becoming a chef – How Amanda Cohen found her way into the culinary world ( 3:03 ) Why she chose to focus on vegetables – The philosophy behind her plant-based approach ( 3:27 ) Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining ( 5:01 ) Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend ( 6:15 ) How the industry has changed – Progress in plant-based cuisine and what still needs to shift ( 7:13 ) The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables ( 9:50 ) Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes ( 10:42 ) Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (<strong data-start="1748" data
S7 E182 · Tue, February 25, 2025
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 navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences . Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku . Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one’s watching . What you’ll learn from Chef Joe Rivera at Bakku Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55) A Reluctant Start – Why he initially didn’t want to become a chef (5:29) A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53) Training with Chef John Okura – Lessons learned in Florida (7:44) Community Reception – How locals embraced Bakku despite early doubts (8:43) Building During a Crisis – Running a restaurant through a pandemic (10:20) The Inspiration Behind Bakku’s Menu – From concept to execution (11:13) Hurricane Maria’s Impact – How it changed his perspective (12:34) Signature Dishes at Bakku– The story behi
S7 E181 · Tue, February 11, 2025
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 heritage shaped his cooking, and why mentorship and hard work have been key pillars in his career. He also shares the moment he realized rice was more than just an ingredient—it was a cultural story waiting to be told . We also get into the behind-the-scenes of running a fast-casual restaurant, how the industry has shifted post-pandemic , and the overlooked ingredients that deserve a spot in every kitchen. Whether you’re a home cook, a chef, or just a lover of great food, this episode is packed with insight, humor, and inspiration . What you’ll learn from Chef JJ Johnson What sparked Chef JJ Johsnon fascination with African food (3:01) Discovering the “mother grain” of all rice varieties (3:33) The idea behind FIELDTRIP and its mission (4:43) Navigating the challenges of fast-casual dining during and after the pandemic (5:00) What’s on the menu at his rice-inspired restaurants (5:44) “FIELDTRIP 2.0″—new dish concepts in the works (9:00) The most disrespected ingredient in America (you’ll be surprised!) (9:33) Rice and its historical complexity in different cultures (10:00) Why sourcing local, regenerative rice matters over bleached, enriched varieties (10:33) Growing up in the Poconos and early food influences (16:42) How his grandmother’s kitchen shaped his love for food (17:17) Chef JJ Johnson multicultural heritage and how it influences his flavors (19:05) Childhood memories of Caribbean cookouts and family gatherings (20:00) The commercial that sparked his culinary calling (22:09) Early mentors who guided his career in the kitchen (23:39) The problem with social media comparisons and the myth of instant success (25:21) Why the road to success is a long one (and what it takes to get there) (27:51) How cultural backgrounds are shaping modern food trends (29:03) W
S7 E180 · Tue, January 28, 2025
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 respect for food, tradition, and his team, as well as his belief in letting Puerto Rican dishes evolve while preserving their cultural heritage. From his late-night bursts of creativity to his admiration for the women in his life who inspired his love of cooking, Mario offers a heartfelt and insightful look into his world. You’ll also hear about his experiences transitioning from architecture to culinary arts, his take on the global standing of Puerto Rican cuisine, and his mission to highlight the island’s rich culinary diversity. What you’ll learn from Chef Mario Pagán Nueva Mesa Boricua Defined (3:24) The history and variations of mofongo across the Caribbean (4:26) Local reactions to modernizing traditional dishes (6:01) Balancing tradition and evolution in Puerto Rican food (7:17) Breaking stereotypes about Puerto Rican cuisine (8:09) Tips on experiencing Puerto Rico’s culinary diversity (13:07) Insights into Mario Pagán’s restaurant empire (14:05) How he adapts Puerto Rican flavors for American diners (17:58) Early culinary inspirations and memories (20:11) The role of sofrito in Puerto Rican cooking (22:34) Switching career paths from architecture to cooking (24:30) His time at Johnson & Wales Culinary School (27:02) Connection to the legacy of Chayote restaurant (30:28) Mentorship under the legendary Alfredo Ayala (31:37) Respecting food and fostering teamwork (33:19) Creative breakthroughs at 4 a.m. (35:15) Alternative paths Mario Pagán might have taken (38:14) How architecture influences his approach to food (39:14) Collaborating with local purveyors post-hurricane (42:11) Navigating challenges in local sourcing after hurricanes (44:34) Mario’s vision for Puerto Rican cuisine on a global scale (45:09) Where to find the best Puerto Rican specialties (47:20) His guilty pleasure foods (49:12) Kitchen pet peeves (49:45) The most essential ingredient in Puerto Rican cooking (50:20) Dream collaborations in the culinary world (54:39) The importance of family and strong employee relationships (58:39) <img fetchpriority="high" deco
S7 E180 · Tue, January 14, 2025
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 Charleston charm. Chef Nathan Hedlund of Da Toscano Porchetta Shop , showcasing the bold, comforting flavors of Tuscan street food. This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina. Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds. What you’ll learn from this panel discussion about the Charleston Food Scene Meet today’s Five Charleston Chefs and learn about their restaurants (2:21) Perspectives on the evolving Charleston food scene (3:53) Changes to Charleston’s culinary landscape over the years (5:16) The camaraderie and collaboration among Charleston chefs (6:26) The unique contributions of Gullah Geechee food culture (10:23) Preserving the ideals of low-country cooking (12:47) Introducing new and innovative cuisines to Charleston diners (13:34) Educating diners through storytelling and food culture (15:26) How Bodega thrived during the pandemic (17:17) The vision behind Flora & Fauna and its unique offerings (19:13) Exploring the French influence in Southern cuisine (20:07) The art of Southern biscuits and how they stand apart (20:54) Caribbean influences at CudaCo. and their impact on the menu (21:53) Sustainability as a cornerstone of the modern culinary industry (25:27) The importance of nostalgia in creating memorable dishes (28:06) Leveraging the Grow Food List for local inspiration (30:45) Innovation and collaboration in the kitchen (34:41) Seasonality and adapting to Charleston’s warm climate (38:49) The challenges and rewards of supporting local sourcing (41:41) Defining the key elements of a truly great dis
Tue, December 31, 2024
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 deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world. From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you’ll learn from Alexander Smalls Misconceptions about African cuisine – 3:45 What makes African food unique – 4:49 The overlooked respect for African cuisine – 6:09 Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14 Resistance from other African chefs – 11:33 Connecting regional flavors and ingredients – 13:21 Colonialism’s influence on food – 17:15 Music, family, and food in his South Carolina home – 18:42 The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40 Standing out in his Southern community – 20:50 Visiting West Africa and connecting with his grandfather’s spirit – 23:40 Learning the art of entertaining – 24:48 Championing African food’s rightful place in fine dining – 25:46 Elevating African dishes through French techniques – 27:36 African cuisine vs. Southern soul food – 28:39 Filling the gap for upscale African restaurants – 30:27 Alexander Smalls unexpected opera talent as a child – 32:44 Helping integrate the school system – 35:10 Why Alexander Smalls left music professionally – 36:25 World travels through music – 37:55 Honoring Negro spirituals through a passion project – 40:11 Launching his restaurant vision – 42:40 Training in European kitchens – 44:00 His best-selling plate from the early days – 45:15 The “shoebox lunch” tribute – 47:40 Creating America’s first black-owned Best New Restaurant – 49:00 African origins of a popular dish – 49:57 Reflections on Menton’s concept – 52:22 A pandemic project and a surprising Dubai connection – 53:22 Telling his childhood story through food – 56:02 Harlem’s vibrant food scene – 58:02 His guilty pleasure food – 1:00:35 Dishes Alexander Smalls cooks for friend
S7 E177 · Tue, December 17, 2024
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 lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording. What you’ll learn from Chef Dave Beran How Chef Dave Beran ’s quirky family food memories shaped his love for cooking (3:49) The surprising influence of cigarettes on dishes at Alinea (4:54) Chef Dave Beran’s teenage path into the back of the house (6:42) The industry event that brought Chef Dave Beran to Chicago (7:54) Why he chose experience over culinary school (9:20) Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04) Insights from Chef Dave Beran’s time at Alinea (15:10) The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35) How anonymity unlocked new creativity for Chef Dave Beran (17:55) Chef Dave Beran’s creative evolution after moving to Los Angeles (19:42) The inspiration and philosophy behind Seline , his latest Santa Monica restaurant (23:20) Chef Dave Beran’s French culinary roots and how he modernizes classic concepts (24:33, 26:03) How Chef Dave Beran’s menu designs provide a sense of time and place (22:09) The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17) Chef Dave Beran’s take on originality in a social media-driven world (36:15) Lessons from closing Dialogue and growing through challenges (42:28, 44:28) Chef Dave Beran’s top spots to eat in Santa Monica (45:46) His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30) Chef Dave Beran’s favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18) The worst advice Chef Dave Beran has heard in the culinary world (51:30) Why Listen to Chef Dave Beran on Flavors Unknown Chef Dave Beran’s name is synon
S7 E176 · Tue, December 03, 2024
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: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his grandmother (4:58) planted the seeds of his culinary passion. Cultural Fusion: Learn how his family’s rich cultural background shaped his perspective on food and inspired his unique style of blending Caribbean and Indian influences (5:35). Back to the Beginning: Chef Andrew Black shares the pivotal moment he knew cooking would be his life’s work (8:24) and the mentorship that guided him early in his career (10:29). A Global Palette: Follow Chef Black’s culinary journey across the world and how those experiences led him to Oklahoma City (12:12), a place he now calls home (14:25). Crafting Culinary Concepts: Go behind the scenes of his restaurant creations, from the avant-garde tasting menus at Grey Sweater (19:55) to the elegance and nostalgia of Perle Mesta (21:25). Food as Storytelling: Hear Chef Andrew Black’s philosophy on using menus to tell a story (27:01), and how he designs dishes that stand alone yet harmonize with the bigger picture. The Art of Fine Dining: Chef Andrew Black reflects on the evolution of fine dining (37:56) and the biggest lessons he’s learned along the way (39:11). Featured Moments: Why Chef Andrew Black doesn’t source ingredients locally and how he curates his menus (25:44). His favorite iconic dish from Grey Sweater (23:59). A food tour through Oklahoma City’s vibrant culinary scene (34:46). Chef Black’s cravings and how they influence his creations (36:01). What it takes to work in his restaurants and the hiring principles he values (37:13, 42:49). The chef he dreams of collaborating with and the advice he believes aspiring chefs should ignore (39:56, 41:18). I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs discussing Cultural Impact of Food Don't miss out on the chance to hear from these talented chefs or culinary experts who discuss the c
S7 E175 · Tue, November 19, 2024
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 Ukraine to her rise to fame as a 3D pastry pioneer. She opens up about how the war in Ukraine forced her to relocate with her family while continuing to innovate and grow her business. You’ll hear how she finds inspiration, manages her creative process, and uses technology like AI to bring her edible designs to life. What you'll learn from Baker Dinara Kasko Memories of Home: Dinara Kasko reflects on her childhood in Ukraine and the influence of her mom’s cooking. (3:11) Traditional Desserts: Discover the classic sweets that shaped Dinara’s early love for baking. (4:54) Before Pastry: Her career path as an architect and designer before diving into the world of baking. (10:34) First Dessert: The story of the first dessert Dinara Kasko ever made. (7:57) The Transition to Pastry: How she turned baking into a full-time career. (8:54) A Quick Rise to Fame: When Dinara’s innovative work captured global attention. (11:03) Architectural Inspiration: How she merges her design expertise with pastry. (12:42) Her 3D Designs: Behind the scenes of her famous molds and intricate creations. (14:53) Sharing Creativity: How Dinara inspires others through her work. (17:17) Creating Unique Molds: The process of turning inspiration into tangible designs. (18:29) AI in Pastry: How technology is expanding her creative possibilities. (20:06) Workload Management: Balancing creativity with running a business. (22:43) The Impact of War: The challenges of maintaining a business amid conflict. (24:27) Leaving Ukraine: Dinara Kasko's decision to relocate for her family’s safety. (27:13) For the Kids: How her children influence her decisions and creativity. (28:22) Advice for Bakers: Dinara’s tips for those looking to follow in her footsteps. (30:15) Gaining Popularity: Her thoughts on building a brand in the pastry world. (31:09) Current Projects: What Dinara is working on next. (32:10) Where to Shop: Find Dinara’s molds and designs online. (34:44) Rental Challenges: The difficulties of securing space for her work. (35:47) Guilty Pleasures: What makes any food irresistible for Dinara. (37:03) Favorite Ingredients: Her two go-to items in the kitchen. (38:34) Pumpkin Spice Thoughts: Her take on the seasonal craze. (39:37) Do What You Love: Dinara’s advice on pursuing passion and creativity. (41:03) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leader
S7 E174 · Tue, November 05, 2024
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-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal. What you'll learn from Chef Nancy Silverton Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.Cooking for family (10:15) – How her grandchildren’s simple tastes bring joy and keep her connected to family.Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.New culinary adventures (20:00) – What she’s discovered about the flavors of Marseille and how it informs her cooking style.Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.Career-defining milestones (27:14) – From Campanile’s inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.The connection between fashion and food (49:15) – Nancy’s take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).Future aspirations (55:18) – Nancy’s dream collaborations, culinary lessons, and the two food destinations she still wants to explore.Key Takeaway:Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and tr
S7 E173 · Tue, October 22, 2024
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 as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent's legacy through his new restaurant. What you'll learn from Chef Danny Garcia ChefDanny Garcia’s earliest taste memory– 3:46How a unique opportunity in high school set his path– 4:53Attending Johnson & Wales and the value of culinary education– 5:37Staging versus culinary school: Which is better?– 7:21What can’t be learned on the job?– 9:34How the workforce in kitchens has changed– 10:22Balancing work-life balance for his team– 11:35The rise of fast-casual dining and its motivations– 13:08How restaurants must meet diverse dining needs– 16:42His time at The French Laundry– 18:17Collaborating and creating with the late Chef James Kent– 20:54Honoring James Kent’s legacy through Time and Tide– 26:28Storytelling through food: A dish to expect at Time and Tide– 28:15The diversity of his team and food inspirations– 29:42ChefDanny’s favorite dish on the new menu– 30:51His carefree attitude onTop Chefand lessons learned– 32:23Advice for young chefs entering the industry– 34:37His guilty pleasure food– 37:18Kitchen pet peeves– 37:59A lesson ChefDannylives by– 38:42His dream culinary collaborations– 39:09 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs in New York City Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs in NYC.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger Links to most downloaded episodes
S7 E172 · Tue, October 08, 2024
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-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he’s managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen. If you're a fan of bold culinary experimentation, this episode is not to be missed! What you'll learn from Chef Robbie Felice Robbie Felice earliest childhood memories in Jersey 3:00 Eating habits as a kid 4:08 How Robbie Felice felt about his dad’s restaurant food 4:46 The evolution of “Italian food” in his mind 5:27 Authenticity versus pure enjoyment of food 9:29 Menu items you’ll see at Bar Mutz 10:23 His most important taste tester 11:17 His decision to get into the industry 12:44 Experiencing college life at CIA 14:28 Turning his culinary goals into reality 15:32 How Viaggio was born 17:20 The food behind of Robbie Felice's restaurant concepts 19:34 Explaining Italian-American food to Italians 20:14 Putting a more Italian twist on fried calamari 21:11 Making sandwiches with love 22:46 His favorite sandwiches 23:28 The concept of Bar Mutz 24:45 His popular Japanese-Italian hybrid dish 25:07 Discovering Wafu-Italian 26:03 How he knows when he’s nailed a dish at Pasta Ramen 26:54 Dishes at his Japanese Italian restaurant 27:25 Robbie Felice's creative process 28:48 The umami-packed crispy tomato wontons 29:57 His biggest regret in his culinary experience 31:38 Advice to his younger self 32:11 How he felt when his James Beard award was announced 32:34 A food tour through New Jersey 33:54 His simple guilty pleasure food 36:35 Favorite secret ingredients in the kitchen 36:58 The chef he’d like to collaborate with 37:34 His biggest advice for aspiring chefs 38:08 Losing the fear of being wrong 39:17 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with other chefs
S7 E171 · Tue, September 24, 2024
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 Chef experience, and the lasting impact it had on his leadership style. What you'll learn from Chef Shota Nakajima Shota Nakajima's lifelong love for cooking (3:51) His first job working at a sushi counter (4:40) What excites Shota Nakajima about the hospitality industry (5:27) Learning to cook and present in front of the camera (7:19) The blessings and challenges of being on TV (9:08) How Top Chef changed Shota Nakajima as a chef and a leader (10:30) Drinking culture in the culinary world (11:15) The impact of cynicism in daily life (12:06) Why cooking became Shota Nakajima’s passion when nothing else stuck (14:40) His training under Michelin-starred Chef Sakamoto in Japan (17:00) Key lessons Shota Nakajima learned from Chef Sakamoto (18:20) Misconceptions about Japanese food culture (19:28) The culinary style and influences shaping Shota Nakajima (20:13) How important ratios are in Japanese cooking (20:33) A 1-1-1 ratio found on Taku’s menu (23:01) The role of ratios in Shota Nakajima's kitchen (24:29) Subtraction in Japanese fine dining (26:18) How the concept of Taku evolved over time (27:33) Why karaage fried chicken is a favorite of Shota Nakajima (28:41) Different styles of karaage found in Japan (31:01) Shota Nakajima’s belief that there are two types of chefs (32:00) Underutilized Japanese ingredients that excite Shota Nakajima (33:23) His views on the cocktail scene and bar culture (37:50) Exciting future projects from Shota Nakajima (39:49) Top dining spots in Seattle according to Shota Nakajima (41:05) A must-eat dish made by his mom (44:20) Shota Nakajima’s guilty pleasure snacks (45:41) The best piece of advice Shota Nakajima believes in (47:27) The worst advice he’s heard in the industry (48:14) Shota Nakajima’s unique approach to hospitality (48:44) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with Japanese influences Don't miss out on the chance to hear from these talented chefs and gain in
S6 E170 · Tue, September 10, 2024
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 kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals. What you'll learn from Chef James Passafaro • Coming up in the culinary industry 4:13• The game dinners that took place in Jersey 4:41• An annual gathering of local chefs 5:20• Deciding to pursue a career in food 5:53• Studying at Johnson and Wales 7:19• The importance of networking 8:01• His restaurant career progression after university 8:27• Progressing through the ranks 10:11• The difference of sourcing produce on the west coast 11:18• Learning the financial aspects of running a restaurant 11:48• How the MINA group was able to experience such rapid growth 12:50 • Why it’s a great place for young chefs to start out 13:23• His travels around the world for restaurant openings 14:56• Settling down at Spoon and Stable 16:07• Constant innovation and lasting legacy 17:27• How AI entered his career trajectory 18:11• The goal of the technology 19:10• How Opsi works 21:26• Striking the balance of making enough but not too much 23:09• Catering versus working in a restaurant 26:05• What he misses about being in restaurants 26:46• The potential of AI in the restaurant industry 27:21• Why greatness isn’t about tangible things 28:57• The love that goes into what you’re cooking 29:40• AI and the human touch 30:59• Predictions for the future of AI in kitchens 31:46• Challenges with offering a new system 33:00• Building human-centered technology 35:16• How the app is being used currently 36:38• Where to learn more about Opsi 37:40• Five spots to dine in Minneapolis 39:57• His guilty pleasure food 41:03• Current food obsession 41:22• The kitchen gadget he can’t live without 42:11• Why grit is important if you want to work in the industry 42:51• Advice for young people pursuing hospitality 43:53 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the
S6 E169 · Tue, August 27, 2024
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 role in his creative process. Whether you're an aspiring chef or a seasoned professional, Corey’s insights are sure to inspire. What you'll learn from Chef Corey Siegel Food memories from Corey Siegel's childhood – A look back at the flavors that shaped Corey’s love for food. [3:21]His journey from Albany to Electrolux – How Corey’s career path led him to his current role as a culinary leader. [4:10]A day in the life of the Director of Culinary Development – What it’s like to lead innovation at Electrolux Professional. [4:57]The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46]The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59]Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49]Launching new products – Insight into Corey’s process for bringing new culinary innovations to life. [9:09]Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04]The challenge of content creation – How Corey navigates the demands of social media. [10:44]Creating within the ‘sandbox’ of delicious simplicity – Corey’s approach to mastering simple yet profound culinary creations. [12:36]A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46]Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40]Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46]Training with culinary legends – The big names who’ve influenced Corey’s career. [17:37]Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22]Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52]Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05]His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30]Apprenticing at The Greenbrier – Corey’s early experiences and the path to mastery. [24:15]The road to culinary mastery – The only path to true excellence in the kitchen. [25:33]Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06]His favorite culinary destinations – The places that inspire Corey’s culinar
S6 E168 · Tue, August 13, 2024
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 share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston’s food culture, this episode offers a deep dive into what makes Boston a unique culinary destination. What you'll learn from this panel discussion Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston’s food culture and the challenges of introducing new concepts in a city with deep roots. Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that. Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston. Personal Culinary Journeys (15:24 - 25:36): From Chef Matthew Bullock’s transition from tech to cooking, to Pastry Chef Monica Glass’s pivot to gluten-free baking, to Chef Laurence Louie’s exploration of the London food scene, each panelist shares the personal stories that led them to where they are today. Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails. The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene. The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI’s role in food and drink, with some skepticism about current capabilities. Social Media’s Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms. Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability. Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich. Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents. I'd like to share a potential educational resource, "Conversatio
S6 E167 · Tue, July 30, 2024
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 upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy. What you'll learn from Chef Norman Van Aken Inspiration from His Early Years: How Chef Norman Van Aken's upbringing influenced his culinary journey (2:56)Becoming a Chef: The faraway concept and challenges of becoming a chef (3:47)Early Career Struggles: His first post-war jobs and the lessons from getting fired (5:14)First Kitchen Job: How he landed his initial kitchen position (5:44)Mentorship: Influential mentors who guided him along the way (7:02)Inspirations and Style: How a changing America inspired his culinary style (9:23)Discovering Latin Cuisines: His southern launching pad for exploring Latin flavors (10:45)Florida's Culinary Nexus: The significance of Florida in his culinary journey (12:13)Literary Influences: How writers have informed his culinary philosophy (14:02)Food and Place: The connection between culinary creations and their origins (15:44)Iconic Dish Example: A signature dish blending New World flavors with haute cuisine (17:33)Freedom to Experiment: How disconnection from cultures allowed culinary innovation (19:55)French Toast with a Twist: A unique take on a classic recipe (20:42)New Menu Inspirations: What drives new dish creations (22:21)Norman’s Florida Kitchen: Insights into his popular Netflix series (23:44)Show Recipes: Highlights of the recipes featured on the show (25:17)Current Culinary Scene: His perspective on today's culinary landscape (26:53)Restaurant Listicles: Thoughts on best restaurant rankings (28:24)Education vs. Job Hopping: The importance of education and experience (31:08)Staying Relevant: How to remain pertinent in a changing industry (32:14)Celebrity Clients: Notable celebrities he has cooked for (33:43)Culinary Legacy: Chef Norman Van Aken's lasting impact on the culinary world (35:00)Jaques Pepin's 90th Anniversary Milestone: Celebrating a significant milestone (36:00)Miami Culinary Tour: A guide through Miami's food scene (37:12)Guilty Pleasure Food: His favorite indulgence (41:06)Kitchen Pet Peeves: Annoyances in the kitchen (42:27)Biggest Culinary Lesson: Key lessons from his culinary journey (43:22)Worst Advice: The worst culinary advice he’s ever heard (45:33) I'd like to share a potentia
S6 E166 · Tue, July 16, 2024
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 through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville. What you'll learn from Chef Arnold Myint The aromatic smells and flavors of Arnold’s childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother’s memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he’s received in hospitality (36:05)An upcoming family project he’s proud of (37:34) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Nashville Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef L
S6 E165 · Tue, July 02, 2024
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 culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon’s insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family. What you'll learn from Chef Alex Yoon First Food Memories: Chef Yoon reminisces about cooking with his grandmother and the family dishes that shaped his palate (2:42).Childhood Kitchen Stories: Hear how his family tried to keep him out of the kitchen with humorous tactics (4:05).Classic Family Dishes: The traditional meals that left a lasting impression on Chef Yoon (4:47).Love-Hate Relationship with Food: His early struggles with food acceptance and how it affected his culinary passion (6:35).Entering the Food Business: The pivotal moment he told his parents about his culinary aspirations (7:14).Culinary Education: The challenges and triumphs of his culinary school experience (8:38).First Industry Break: How perseverance landed him his first significant role in the culinary industry (10:22).Running Little Fish: An inside look at the operations and concept of Little Fish (13:35).Balancing Tradition and Innovation: How Chef Yoon blends culinary training with cultural heritage (16:51).Korean Food Trends: Insights into the latest culinary trends from Korea (19:52).Evolution as a Chef: His personal and professional growth since 2019 (22:34).Taking Over Little Fish: The experience of inheriting and enhancing an established restaurant (24:13).Industry Challenges: The hurdles he has faced and overcome in his career (25:10).Covid-19 Lessons: Why the pandemic was both a difficult and formative period (26:30).Daily Role at Little Fish: A glimpse into his everyday responsibilities at the restaurant (27:51).Creative Inspiration: Where Chef Yoon finds inspiration for his dishes (29:15).Famous Scallop Dish: The story behind his signature scallop creation (30:09).Potential Cookbook: Thoughts on possibly publishing a Little Fish cookbook (34:44).Strawberry Memory: A nostalgic food memory involving strawberries (37:50).Future Projects: Upcoming plans and projects for the Little Fish family (38:40).Appealing to Non-Seafood Lovers: How he attracts diners who typically avoid seafood (40:41).Philly Food Tour: Chef Yoon’s recommendations for a culinary tour of Philadelphia (42:34).Favorite Breakfast Spot: His go-to place for breakfast in Philly (45:22).Guilty Pleasure Food: His favorite indulgent snack (46:47
S6 E164 · Tue, June 18, 2024
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. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future. What you'll learn from this episode about JWU Why Dean Jason Evans was offered the role of Dean at JWU despite having no culinary experience, and the unique benefits his economic background brings to culinary education (2:51) The sustainability goals at JWU and how they are paving the way for a sustainable food systems future (7:38) The diverse learning experiences available at JWU that go beyond traditional culinary roles, emphasizing the importance of a comprehensive culinary education (9:57) The role of providing a safe place to fail in nurturing innovation and creativity within the culinary arts (10:57) Why a full-scope culinary education is crucial for addressing the complexities of food sustainability and health (12:40) How the current food culture in America influences dietary habits and the responsibilities of today's chefs to advocate for healthier food practices (13:21) The impact of food media on shaping culinary trends and how it supports culinary entrepreneurship (17:26) Exploring the reduced barriers to entry in the culinary industry and what this means for aspiring chefs and entrepreneurs (19:24) Discussing the connectivity of food to the rest of the economy and the broader implications for culinary professionals (21:18) The value of a liberal arts perspective in teaching culinary arts, enhancing the educational breadth at JWU (23:47) The role of the Ecolab Center at JWU in advancing culinary science and product development (26:00) Insights into the fastest-growing major at the university and how it aligns with industry demands (27:47) Preparation strategies at JWU for equipping graduates with skills relevant to the modern job market in the culinary field (28:32) The most important goals of the JWU culinary curriculum in fostering holistic education and skill development (30:46) Addressing some of the biggest questions in the future of culinary education and what it means for incoming students (32:20) Why Dean Evans values creativity so highly and its significance in culinary innovation and entrepreneurship (34:34) A showcase of a very creative menu theme by a JWU student, illustrating the practical application of learned skills (35:24) The diverse backgrounds of the student population at JWU and how it enriches the learning environment (37:23) Exploring the relationship between the vibrant food scene in Provi
S6 E163 · Tue, June 04, 2024
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 backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar. What you'll learn from this LA Food Scene Innovation Panel Sandra Cordero’s background and culinary inspiration (2:45)Sherry Yard’s basement pastry lair (4:29)Why Sherry calls herself “the fixer” (5:04)Ramsey Musk’s Italian roots (5:47)Matt Schaler’s industry upbringing (6:48)What Diego Argoti learned growing up in a grocery store (8:01)Growing up in a tourist economy (9:35)The freedom of being behind the bar (10:29)Understanding the whole of a restaurant (12:44)Control freaks in the kitchen (13:52)Sherry’s early industry experience at Rainbow Room (14:39)A pastry book recommendation to learn the basics (17:04)The moment that inspired Diego’s love for food (18:37)A boost of culinary confidence (21:17)How a tragedy affected Diego’s will to continue the path (23:24)White lies on a resume and opening doors (25:28)How cooking has changed (26:59)The day Sherry got a call from Wolfgang Puck (29:04)How Diego fell back in love with LA (34:13)Describing the LA food scene (36:12)A recent trend shift in dining out (37:00)Restaurants shutting their doors (38:12)Why change is good (40:13)Craving traditional, comforting foods (42:38)The thing that will keep the restaurant industry going (44:52)How chefs and farmers collaborate in LA (47:28)Why LA is more fearless than other culinary cities (49:22)How Birdie’s embraces creativity (51:17)Focusing on simplicity when things feel too complicated (53:22)Finding inspiration in collaboration (56:02)Cocktails based on archetypes (57:16)The importance of sharing ideas (1:02:09)Cultivating an intimate knowledge of your products (1:08:49)Perseverance through the pandemic (1:14:01)A culinary tour of LA (1:18:21)The good and the bad: industry advice (1:22:59)Women in the industry (1:28:23)How to support women in the industry (1:29:47)Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that feature
S6 E162 · Tue, May 21, 2024
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 to reduce recidivism through community transformation, and his mission to mentor and uplift others who are leaving the prison system behind. Along with sharing insights about the societal impact of incarceration, Mike will reveal the process behind creating gourmet pizzas that are as inspired as they are delicious. What you'll learn from Chef Mike Carter at Down North Pizza The roots of his love for food and family anchor his culinary social mission, which shines through at 3:30. An ultimatum that reshaped his life and set him on a path toward becoming a Philadelphia pizza chef at 5:23. Comparisons between U.S. and Portuguese prison operations reveal systemic differences at 6:49. His inaugural cooking job marked the beginning of a transformative culinary journey at 8:16. His culinary path led him to the helm of Down North Pizza, shared at 9:10. The challenges of engaging in social activism while on parole discussed at 11:40. The core mission of Down North Pizza, aimed at social impact within the food industry, highlighted at 12:41. A pivotal event that exposed systemic flaws at 13:28. The stark realities of the American prison system explored at 14:36. A significant breakthrough in his career journey detailed at 16:14. Initiatives to offer second chances to formerly incarcerated individuals discussed at 19:00. The importance of ongoing education in his mission at 19:59. How his relatable past enhances his leadership and mentorship at 21:34. Teaching the garden-to-table concept, reinforcing community-focused restaurants at Down North Pizza at 21:52. Highlighting the general unawareness about the prison system at 22:50. Shifts in Philadelphia's industry landscape and its effects at 23:20. The burden of a tax-funded prison system at 24:48. A crucial phone call that prevented a return to incarceration at 25:20. Elevating pizza to a fine dining status, blending culinary arts and hip hop culture at Down North Pizza at 27:47. The profound influence of hip hop on his menu at 30:12. Lessons in leadership derived from his incarceration experience at 32:38. How listeners can support his impactful mission at 34:10. Comparative analysis of incarceration systems across states at 35:35. Rehumanizing his team through shared experiences at 36:57. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgro
S6 E161 · Tue, May 07, 2024
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 driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city. What you'll learn from this episode with Chef Aaron Bludorn Aaron Bludorn’s early memories of living and eating near the ocean 3:36Rudimentary fishing as a kid 4:24His first start in the food business 5:43Thoughts on culinary school at CIA 6:56The biggest lessons he’s carried from his early days 8:18What it was like working with Chef Daniel Boulud 10:37Why Chef Aaron Bludorn ended up in Houston 12:41How the culinary scenes in Houston and New York compare 13:39Exploring Gulf Coast cuisine 13:45The range of flavors you’ll find at his restaurants 15:45How Aaron Bludorn harnesses creativity 17:18Why it’s important to recognize a good idea when it’s there 18:14His seasonal process of coming up with a new dish 18:33Sourcing ethnic spices from local suppliers 20:49Seasonality in Houston versus other parts of the country 21:41His new concept, Navy Blue 22:10How Aaron Bludorn describes his culinary style 23:00His new bar in Houston 23:49Where to eat on a food tour through Houston 24:23His guilty pleasure food 24:56Cookbooks that have inspired him 25:15Pet peeves in the kitchen 25:50A culinary lesson to remember 26:17Ways to invest in your team 26:30Bad advice if you want a culinary career 27:26How loyalty pays better dividends 27:56One chef he’d love to work with 28:18What he’d be doing if he wasn’t cooking 29:07Aaron Bluedorn’s advice for aspiring chefs 29:40 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Houston.Conversation with Chef Chris ShepherdChef Drake Leonards – EuniceBaker Matthieu Cabon –
S6 E160 · Tue, April 23, 2024
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 2:35The sweet scents of a childhood in the Caribbean 3:44The influence of her grandmother in her cooking 5:54Cakes of the Caribbean 7:26Nina Compton's journey to becoming a chef 8:35Why she went to culinary school 9:26A detour in her plans to get back to the Caribbean 11:50How Nona Compton brings together the flavors of New York, Miami, and the Caribbean 14:36The surprise hit dish that she can’t take off of the menu 15:27Staples that have remained on the menu 16:57The reopening of her neighborhood restaurant 17:56How the menus at her two restaurants differ 21:25Practicing the power of restraint 22:28Her strong involvement in the bar program and New Orleans expectations 24:03The less-familiar sources of her Italian wines 25:42How seasonality is reflected in her food 26:51Her experience on Top Chef 28:40The lengthy process of making the cut 31:13A day in the life of a Top Chef contestant 32:26Why she doesn’t want to return to Top Chef as a contestant 35:34The evolution of the New Orleans culinary scene 36:59The sharing nature of local chefs 38:57Origin of the nameCompère Lapin 41:47Her culinary tour of New Orleans 44:03Her simple guilty pleasures 46:04Recent cookbooks to explore 46:57Kitchen pet peeves 48:23The worst trend she’s seeing in the industry 51:42Her advice for working your way up in the business 52:24The chef she would like to collaborate with 53:54Her alternative career if she wasn’t a chef 54:37 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New Orleans.Conversaion with chef Nathanial ZimetConversation with chef Michael GulottaListen to my conversation with chef Alex HarrellListen to my conversation with Chef Rebecca Wilcomb Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon
S6 E159 · Tue, April 09, 2024
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, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes. What you'll learn from the SXSW 2024 panel discussion The diverse roots of these chefs 4:03The cultural mosaic of food in America 5:59How an ancient grain tells the story of its history 6:56Infusing food with meaning through staff experiences 8:03The history of La Milpa farming in OaxacaFood as a love letter 10:00The difference between sharing and showcasing your culture 11:21Unique ingredients from Guyana 12:02The freedom in ownership 12:37Fusing the unique tapestry of many cultures into culinary art 14:14The importance of locality in Chinese culture 15:48How culture shapes the creative process 16:34Tasting stories about culture on a plate 17:15The most sentimental dish on the menu at Nixta 17:39Why you won’t find Peking Duck on the menu at Zoe Tong 20:28The beauty of Texan bok choy 23:14Knowing when to source locally and when to import ingredients 24:09Exploring the diversity of the Central Valley 25:54Bridging cultures through fusion 28:20Turning a challenge into a worthy goal 30:16Simone’s biggest struggle in the kitchen 31:30Battling the American stereotypes of Chinese food 32:42Breaking down a $9 taco in Austin 33:44Meaningful cooking and the insecurities that come up 36:44Preparing for Broadway, every night 38:13Being an emotional versus a physical chef 38:56The role of restaurants as cultural hubs 41:58Rico’s ‘Free Fridge” Program in Austin 42:49The impact of buying local on the economy 44:54Seeing Americans embrace Chinese food culture 46:38One Chinese Texan hybrid dish you’ll find at Zoe Tong 49:08Particularly challenging dishes for a Texas audience 50:07Getting staff to get behind the style of food they make 54:52Storytelling in the kitchen through deep diving into a dish 55:29 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for th
S6 E158 · Tue, March 26, 2024
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 restaurant industry has evolved, and the changes it might face in the future. You’ll also hear his thoughts on the rising food costs and how industry professionals are managing. What you'll learn from Andrew Friedman Andrew Friedman's inspiration for the book 3:12 Why he chose to focus on a restaurant in Chicago 5:4 The dish Andrew Friedman chose to highlight in the book 9:08 The reason he wanted to involve young chefs 14:17 His biggest discovery from researching the process 17:02 The true hero’s of the food chain 17:53 The process of researching the book 20:32 Shared characteristics between farmers and chefs 20:50 How the industry has changed since the 90s 21:39 Why the old school kitchen was more entertaining to write about 22:59 How the pandemic changed the way chefs operate 25:03 The new nature of collaboration 26:07 How famous chefs are changing the restaurant experience 26:44 One unique collaborative fundraising project 27:40 The changing role of chefs in popular culture 28:49 A surprising chef who doesn’t consider his food an art 30:50 Why cooking is a scientific endeavor 31:51 One topic that rarely gets talked about 32:28 How eating has been transformed over the centuries 33:11 Observing the menu planning process as an outsider 36:50 Designing dishes in two different restaurant worlds 39:43 How technology might affect the brainstorming process 42:22 Andrew Friedman's goal for readers of the book 45:29 What he does every time he leaves a restaurant 45:50 Understanding the cost of your meal 46:44 What every chef fears 49:14 Where the industry has gone wrong in terms of pricing 50:09 How he chooses guests for his podcast 52:12 Keeping listeners engaged and the conversation interesting 53:58 The most interesting guest he’s had on the show 56:36 His creative process 59:27 A food tour through New York 1:03:30 His guilty pleasure food 1:05:16 Cookbooks that have inspired him 1:06:18 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get t
S6 E157 · Tue, March 12, 2024
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 flavors, from savory to sweet and sippable creations. What you'll learn from this panel discussion The sauce that was the staple of the Ferreri home 3:29 An American classic that Madosky grew up with 4:25 The spicy, flavorful base of the Fuente’s family kitchen 4:58 Beebe’s healthy food childhood 5:48 The roots of Rafaiski’s love for breakfast foods 6:48 Using competition as a driving force 7:31 Incorporating savory ingredients into desserts 8:05 Why Fuentes originally went into the food business 9:16 Ferreri’s first career choice before going into the culinary trade 11:42 How Rafaiski broke the mold of her rural upbringing 13:41 Learning from Stephanie Izard 14:45 Discovering what a little seasoning can do 16:06 How Beebe channeled his interest in politics and love for food 17:39 Working at Blue Hill at Stone Barns 21:12 The inaccessibility of fine dining 23:00 Understanding the unique flavors of Sicily 25:34 A typical, low intervention Sicilian dish 27:29 Expressing cultural heritage through local ingredients is a good illustration of A Taste of Philly 28:58 Tasting Puerto Rican influence through the lens of Philadelphia 30:54 The immigrant experience and blending in to make a name for yourself reflects A Taste of Phillyv 34:31 Following traditions first, then putting your spin on a dish 37:44 The importance and difficulty of consistency 39:24 Sweet inspiration from local sources 40:44 How Rafaiski sources ideas 43:38 Why Beebe draws a hard line for sourcing ingredients 45:50 Building a classic drink with modern, local influences 48:02 Struggles with local sourcing for classic cocktails 50:12 The magic of matching what people want with what’s available locally 52:57 Madosky ‘s culinary journey at Fork 54:41 The current most popular ingredients at these Philly restaurants: A Taste of Philly 56:36 The most important flavor profile of Sicilian food 1:04:00 Adapting new produce to non-traditional regions 1:05:49 The importance of going out and having food experiences 1:11:02 What brings us together as humans that AI can’t replace 1:14:36 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspect
S6 E156 · Tue, February 27, 2024
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 many of the signature dishes that exemplify her style, and get some sage advice for aspiring restauranteurs. What you'll learn from Chef Simone Tong Street food memories from the Sichuan Province 3:10Stealing from people’s plates in the Canton Province. 4:28Why Chef Simone Tong doesn’t totally carry over the Chinese style of eating in America 5:45The connection between food and memory 7:33A cornucopia of Asian flavors as influences 8:27Why some foods have to grow on you 9:32Chef SimoneTong's collection of majors before she found her culinary calling 10:26A French chef walks into a Chinese restaurant... 11:14Why she really went to New York 13:33The mentor who helped Chef Simone Tong learn the art of cooking and life 14:29Where dreams and reality collide 15:56What she loves about the service industry 17:15The pitfalls of being a chef 17:56Unique challenges when you own your dream business 19:09A big achievement that didn’t feel like one at the time 20:01Why it’s better not to know how challenging something will be 21:56Her advice to aspiring chefs 22:36Three professions we would like to have in subsequent lives 23:50How she explains her culinary style 25:42Coming up with a dish Tong-style 27:40How she personalizes her chili crisp oil 28:06The misconception about Chinese restaurants in America 30:30Differences between Little Tong and Zoe Tong 31:48What Zoe Tong represents in her evolution 32:50The sources of Chef Simone Tong's inspiration 34:12Her hopes for signature dishes 35:10Simone Tong's contribution to the Texas BBQ scene at Zoe Tong 36:30What inspired her smoked Japanese scallop dish 39:09The requirements of creativity 40:33Five places to eat in Austin 42:11Her guilty pleasure food 42:46One old cookbook that has inspired her 43:23Chef Simone Tong to Dropbox.docxAn important cooking lesson to remember 44:10Advice to ignore if you want to open a restaurant 45:14The chef she’d most like to collaborate with 45:48Her biggest kitchen pet peeve 46:46 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those int
S6 E155 · Tue, February 13, 2024
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 best known for and the origins of inspiration for his deliciously creative menu items. What you'll learn from Chef Jose Carles Understanding the geography of Panama 5:11 The diverse cultures that make up Panama 5:55 The culinary layout and what you’ll find to eat 7:01 How wood is used for smoking food 8:23 Unique fruits that are incorporated in cooking 9:43 How colonization has influenced Panamanian food scene10:49 Connection through food across South and Central America 12:42 Why his mother forced him to start cooking for himself 14:08 What he learned from repeating the same recipes 15:02 How his father pushed him to get into cooking professionally 15:40 His experiences in culinary school 16:59 How he’s embracing Central American-style cooking as a whole 17:44 Fusing French techniques with the unique flavors of Central America19:32 Cooking traditionally with fire 21:12 Indigenous cooking techniques 23:13 The concept behind Fonda Lo Que Hay in Panama City 25:39 One dish that will never leave the menu 25:39 What inspired him to open a restaurant in the LA area 28:05 How the concept for Si! Mon began 29:45 An example of how a popular dish changes for an LA audience 32:47 The menu style that you’ll find at Si! Mon 34:01 His favorite restaurant discoveries so far in Venice 37:33 Guilty pleasure foods 41:08 Cookbooks that have inspired him 41:52 His appreciation for the advanced techniques of Asian cooking 42:26 Biggest pet peeves in the kitchen 43:45 One positive culinary lesson he embraces 44:47 How the influence of a food critic briefly changed his style 46:06 A chef in LA he’d love to collaborate with 47:36 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs in Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Interview with chef Suzanne Goin Conversation with Chef Elizabeth Falkner Convers
S6 E154 · Tue, January 30, 2024
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 art and explains how that led to a love for culinary creativity. You’ll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food. What you'll learn from chef Rico Torres at Mixtli The birthplace of chef Rico Torres creative roots 2:24Smells that bring him back to his childhood 4:13Rico Torres artistic background 4:52How his love of art eventually translated into a love for food 5:44His transition into entrepreneurship 6:56Business lessons chef Rico Torres adopted from his dad 8:06Learning on the job and being resourceful 9:39Tips on buying and prepping BBQ Brisket 11:31Going from catering to pop ups 12:28When he met his business partner 13:19Trading pop ups for permanence 14:32Where the name Mixtli originated 14:47What he did differently when he started his business 16:26A very intimidating first table on opening night 17:25His second shot at impressing Rick Bayless 18:37Approaching food from an individual ingredient perspective 19:10How Rico Torres pairs ingredients together at Mixtli 19:47Undercover learning of tools of the trade 20:50The concept of the menu at Mixtli 21:40Why you can’t have a latte at the end of dinner 23:40How he makes his Café de Olla 24:30And example of building a menu out of history 26:09The fake champagne parties of old Mexico 27:02Planning ahead for menu themes 28:14His biggest business struggles 30:37How they collaborate to make decisions 33:08His mission for the restaurant in terms of culinary history 34:38Thoughts on the future of food 37:04Focusing on food as fuel and feeling 38:05Why Mixtli has an open kitchen 39:33Five hotspots in San Antonio 40:58His guilty pleasure 41:43Books that have inspired chef Rico Torres 42:48His kitchen pet peeves 43:20His wildest ingredients 43:38What and who he would cook for if he could 45:48The new business he’s looking forward to launching 46:26The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food
S6 E153 · Tue, January 16, 2024
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 the lessons he has woven in to his leadership philosophy. You’ll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience. What you'll learn from Chef Gavin Kaysen The family member who influenced Gavin Kaysen love for cooking 3:04Dishes from his childhood that you can find in his cookbook 3:59How the seasons remind him of food 4:34Chef Haviin Kaysen experiences working with chef Daniel Boulud 5:15Earning coveted votes for the James Beard award 7:58Success and growth as an entrepreneur 10:00Offering opportunities for people to grow 11:00Managing multiple roles when you’re a chef/owner 14:27Dissecting Gavin Kaysen's leadership style 15:25A deeper understanding of the culinary profession 16:26Learning the values of the French brigade system19:32The importance of discipline if you want to get ahead 20:40Why Gavin Kaysen doesn’t use the word bistro or brasserie 21:54The role of happiness in hospitality 22:29Sticking to your values to maintain a successful establishment 23:28How the guests influence your business over time 24:14Rotating the menu according to seasonality 24:55Sourcing consistent creativity through your team 25:16The premise of Demi and the importance of collaboration 26:06Holding on to community ties and contributing to the local fabric 27:29Opening dialogue between chefs through The Synergy Series 28:17The truth about success stories 29:22Covid-era offerings that helped save the business 30:17Upping your skills as a home cook through his book, At Home 31:41The one difference between cooking in a restaurant and at home 31:56Gavin Kaysen perspective on the future of the food business 33:49Focusing on what makes you happy rather than accolades 34:25Fine dining of the future and re-defining what it looks like 35:04The responsibility of the guest during the dining experience 35:55Five spots in Minneapolis to visit 37:55His Guilty Pleasure Food 38:44A recent cookbook he felt inspired by 39:08A few pet peeves in the kitchen 39:34The worst advice he’s heard 39:57His best investment advice 40:48One chef he’d love to collaborate with 42:15 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and th
S6 E152 · Tue, January 02, 2024
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 culinary genre, and some of the unique toppings they incorporate.They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant. What you'll learn from this panel discussion on perfect pizza First memories of a perfect pizza 2:45Making the decision to open up a pizzeria 5:13The story behind the name of Martha Dear 6:48Falling in love with the pizza-making process 7:17The struggle of naming your business 9:39Going from fine dining to opening a pizzeria 10:57Taking pride in local sourcing 13:39The popularity of traditional pizzas 14:31Leveraging the power of social media 15:54The effect of water quality on pizza dough 16:49Finding creative inspiration for new flavors 18:32Standing out in a competitive market 22:43Exploring heritage through pizza 23:19Identifying what makes you successful 24:31Knowing your audience and managing the interactions 25:38What people are looking for in a restaurant experience 26:50The line between what the customer wants and what you want to serve 27:27Focusing on simplicity 28:57Lessons on running a restaurant post-pandemic 30:18A hot tip if you’re going into hospitality 32:20Defying bad advice about business hours 34:03Recognizing wins for everyone in the restaurant 35:19Ingredients you shouldn’t live without 36:13Late night topping combos 36:53Toppings that need to be blacklisted 37:25Operations considerations when running a perfect pizza joint 39:04 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin
S6 E151 · Tue, December 19, 2023
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, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass. You’ll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way. What you'll learn from this panel discussion in Austin The challenge of building community in the industry 4:51How the restaurant scene has changed in Austin 8:52The shift toward work life balance 9:42An early pioneer of local sourcing in the city 10:25How social media has changed how we learn 10:57Understanding the climate and seasonality of Texas produce 12:21Exciting local flavors behind the bar 13:48Locally sourced proteins 14:58How the Texas heat intensifies flavors 16:55Why Fiore Tedesco doesn’t serve octopus anymore 18:31What all of the best food has in common 20:43Merging culture and locality on a menu 21:51A unique ceviche experiment 22:27Speer’s best source for inspiration 24:51Reverse engineering a dish to approach it in a new way 29:02How travel inspires new concepts 30:16The different factors at play behind the bar versus in the kitchen 33:24A big difference between constructing a dish and a cocktail 36:04Meditation as a source of inspiration 39:21How a daydream morphed into reality and shaped Tedesco’s future 42:37The relationship between limitations and creativity 46:14How stress and anxiety affect the creative process 48:03The importance of understanding what you like and want in a dish 49:40How Nunez helps inspire his team 51:15Great advice for chefs when you gain wider recognition 53:31Following your gut rather than pushing just because the iron is hot 54:51Spots to check out in Mexico City 56:08The importance of autonomy and the opportunity to fail 57:53Creating a fun, energetic workplace 59:19Connecting the human element with the business of hospitality 1:02:31The cultural shifts happening in the industry 1:03:13Why the old system doesn’t work in today’s kitchen culture 1:07:36Taking cues from the younger generation about how they want to be managed 1:08:44Hiring and personalizing your management strategy 1:14:46The pandemic effect on talent 1:18:04Why transparency is the key to retention 1:19:33The role of vulnerability in leadership 1:23:16Why smaller cities are more appealing to talented chefs 1:25:07 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with acc
S6 E150 · Tue, December 05, 2023
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, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history. This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.Link to all podcast platforms to listen to the episode: https://pod.link/1438591377 What you'll learn from this Best Chefs' Stories Episode SEGMENT 1: Heritage and InfluencesDiscussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.SEGMENT 2: Childhood MemoriesFeaturing chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.SEGMENT 3: Sources of InspirationInsights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.SEGMENT 4: Techniques in CookingDelving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.SEGMENT 5: Passion for Cooking & Early InfluencesExploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.SEGMENT 6: Lessons Learned in Their CareersChefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.SEGMENT 7: Leadership and MentorshipDiscussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.SEGMENT 8: Simplicity and Collaboration in CookingFeaturing thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking
S6 E149 · Tue, November 21, 2023
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 to representing a culture through its cuisine. He also shares some of his creative inspiration and a few of the dishes that represent his creative process. What you'll learn from Chef Parnass Savang at Talat Market The afterhours dishes his parents made in their restaurant 3:22His grandmother’s signature Thai dish 4:13Developing his Georgian Thai style 6:17A unique Thai dish with Southern influence 9:39Chef Parnass Savang's sources of inspiration 11:47Looking to other cultures for menu ideas at Talat Market 13:13One of the most fascinating techniques in Thai cuisine 15:25Why you have to be careful fermenting meat 16:09The fun of doing collaborations in Talat Market 17:17One memorable collaboration with a BBQ pop-up 18:10The challenges of frequent menu changes 20:05Why he values his business partnership 21:16His thoughts on his first Talat Market pop-up experience 22:13How he knew he was at the end of what was possible 23:06Crowdfunding a restaurant 23:58His experience at culinary school 25:41Eating Thai food in New York 27:05Why he fell in love with Thai Food 27:48His dream come true stage experiences 28:18What he learned in Thai Kitchens 48:46His best flavor memory in Thailand 29:38Advice for aspiring chefs 31:43Remembering that this is a people business 32:29His most rewarding experience so far 33:13An exciting project in the works 34:44How his respect for the Thai culture shows up in his work 35:52Spots to eat in Atlanta 37:18His Guilty Pleasure Food 37:41Cookbooks that inspire him 38:08Pet peeves in the kitchen 38:29His favorite kitchen utensil 38:42Gadgets he can’t live without 39:17Condiments he uses the most 39:49The chef he’d like to collaborate with the most 40:09His most challenging dish that was on the menu 40:32 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheld
S6 E148 · Tue, November 07, 2023
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 India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.Listen to my conversation with chef Vikram Garg on Apple Podcast here!Listen to my conversation with chef Vikram Garg on Spotify here! What you'll learn from Chef Vikram Garg The foods that remind him of his childhood in India 3:12What drove him to become a chef 3:59How he moved through the ranks 5:56Differences between hotel restaurants and going independent 8:26How his culinary style was shaped 11:22Flavors he’s picked up from around the world 12:20How Japanese simplicity figures into his menu 13:37The philosophy of UMI by Vikram Garg 14:17Understanding how food is connected to memories 16:59An example of how one dish combines multiple influences 17:40Recognizing common threads in global dishes 19:27Where he sources inspiration at UMI by Vikram Garg 20:25Finding the balance in originality and customer preferences 22:01The customer demographic at UMI by Vikram Garg 23:15Deconstructing the creativity behind a dish 25:11What’s important when imagining a dish 27:27His unique preparation of foie gras 28:50The pairing of salmon with a Maui onion 32:14Perspectives on the future of fine dining 35:28How Covid-era customers convinced him to add curry to the menu 39:11Five places to eat in Honolulu 42:06His elegant guilty pleasure food 43:20Three cookbooks that have inspired him 44:12Pet peeves in the kitchen 46:09His home condiment collection 46:43 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Hawaii Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaIntervie
S6 E147 · Tue, October 24, 2023
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 favorite Chinese dishes. And you’ll hear how Chinese food in America has become a flavorful bridge of understanding between two cultures. What you'll learn from Author Grace Lin The inspiration behind the book 4:33Why Grace Lin relates to the reputation of the fortune cookie 5:30The story of the fortune cookie 7:44How folk tales helped shape her cultural identity 9:26When Grace Lin began to embrace her heritage 10:05The real reason she writes about Chinese cuisine 11:11How early Chinese immigrants adapted to the American palate 12:15One example of a Chinese-American creation 13:55Misconceptions about Chinese food 14:58How Chinese food creates a bridge with American culture 16:35Two origin stories about chopsticks 18:18The birth of Chop Suey 21:39Why Wonton Soup is the perfect gateway food 24:39Dumplings and the Taoist creation myth 26:16The story of spring rolls 29:09Grace Lin's goals for the book 31:54Why Chinese American food is really American food 33:03Why pandemic stigma encouraged her to write this book 33:19Grace Lin's process of putting stories together to create a book 35:02Separating historical myths from dinner-table fiction 35:46Her favorite Chinese comfort food 36:29Describing Chinese food in American culture 36:59Her favorite myths in the book 37:39Her favorite food that isn’t Chinese food 38:20When she knew she wanted to become an author 38:49Her process as a writer 40:42How she finds the right environment to work 42:00What she wishes she knew before becoming an author 42:40Why she wouldn’t want to live in ancient China 44:27 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with other Authors CConversations with Will Guidara - Unreasonable Hospitality Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef
S6 E146 · Tue, October 10, 2023
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 England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape. What you'll learn from this 5 Providence Restaurants Perspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51The two cities that are leading the food scene in Rhode Island 5:17Why Newport is tough for new restaurants 6:11How the seasons and landscape affect the food 6:47Why Providence has a Napoleon complex 10:55The importance of taking risks and standing out 13:16How the scene has become more representative of New England 10:40The pros of their proximity to Boston 18:50How Covid scrapped the seasonal restaurant trend 20:37Creating community through the local food system 22:19Having pride in what’s local to your area 26:36Highlighting local fish that weren’t popular before 29:065 Providence Restaurants talk about building a menu around what’s available rather than what you want 30:44Reducing waste in the local food system 32:56How ideas for new dishes are formed 34:48Giving everyone a voice in the creative process 36:07Coming up with a seasonally inspired cocktail menu 38:37The alchemy of cooking 44:04How trends shape menus for each chef from 5 Providence Restaurants 47:42The role of Covid in the fast casual trend 49:26Incorporating fermentation into the kitchen 51:55Trends chefs would like to see take hold 53:37The future of fine dining 54:32How restaurants are returning to niche dishes 58:12The pros and cons of running a food truck 59:45What food says about place and time 1:07:33The role of AI in kitchens 1:09:25How customers can help shape the future of food 1:15:14Sneaking education onto the plates people eat 1:17:21Serving up authenticity 1:19:45 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals,
S6 E145 · Tue, September 26, 2023
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, drawing from their rich experiences in the industry. What you'll learn from this Bold Fork Books Chef Panel Why this isn’t just a book for chefs 2:39Skills beyond cooking that you need to open a restaurant 3:42The common thread between passionate cooks 5:29How Matt Conroy developed his love for the industry 6:25How Opie Crooks moved up in the business 7:44The farmer story that resonated with Matt Conroy 10:14A reading about the importance of traditional cooking methods 12:28Letting food communicate something about where you are 15:35What the way you cook says about your level of experience 16:20Why complexity isn’t always the best route 17:33The trap young chefs often fall into 18:24The Chef Panel discuss the importance of finding your own voice as a cook 18:46When you can’t hide behind technique 19:27How Matt expanded his culinary influence 20:48The problem of palate fatigue 21:20Bringing a more local food experience to hotel restaurants 22:30What makes the stories in the book unique 24:09Why life experience is an important asset when it comes to cooking 25:21How the book idea came to fruition 28:12The process of pitching a book to publishing agencies 29:42Underrated cookbooks for everyone discussed at Bold Fork Books 31:00What’s motivating the cultural shift in kitchens 34:38What a Frenchman living in the US misses about French food 37:35 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs Matt Conroy and Opie Crooks Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs Conroy and Opie Crooks.Conversation with chef Matt ConroyInterview with chef Opie Crooks Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon
S5 E144 · Tue, September 12, 2023
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 York have been instrumental in shaping his unique gastronomic vision. Don't miss this flavorful conversation! What you'll learn from chef Michael Gallina The flavors and smells of chef Michaael Gallina's childhood 2:54A family-favorite dish that sparked his interest in cooking 3:35Road tripping and discovering a love for food 5:35When school finally clicked for him 7:37Working with Daniel Humm 9:05How chef Michael Gallina met DanBarber 10:40Learning and cooking based on seasonality 12:01The most transformative time of his culinary life 12:43Why Miichael Gallina eventually went back home to St. Louis 14:56Working at Fäviken 16:14The philosophy behind his hospitality group 17:57How they personalize the menu for each guest 18:56The importance of relationship-building with suppliers 20:28The vegetable that’s inspiring him right now 21:33His biggest source of inspiration 23:01How a new dish makes it into the rotation 24:14Why hMicchael Gallina values creativity over technique and how he balances the two 25:15A creatively inspired new dish 26:29The type of food you’ll find at Winslow’s Table 28:31How to make his Tomato Tartine at home 30:36The food scene in St. Louis 32:51Big city chefs versus small city chefs 33:09How his wife helped him explore more of the St. Louis food scene 34:11Restaurants to visit in St. Louis 36:02Where to find the best ice cream in St. Louis 37:41The cookbooks that have inspired him the most 38:33Kitchen pet peeves 39:09His controversial favorite hot dog 39:42A Unique Hot Sauce Obsession 40:17An addendum to his favorite cookbooks 41: I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka
S5 E143 · Tue, August 29, 2023
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 important to show hospitality to your staff in the same way you extend it to your guests. What you'll learn from Will Guidara The biggest takeaways from Will Guidara's new book 2:48What motivated him to keep writing 3:44The person who has had the most significant impact on his life 5:56How to measure your leadership principles 8:40Advice about persisting when you fear failure 9:57The life experience that introduced Will Guidara to the art of hospitality 10:50Why greatness starts with leadership 13:20The core of his hospitality principles 15:37An example of going the extra mile 17:55The disconnect between authority and the people on the ground 20:27Why the principles of the book apply to every business 22:26The best place to spend your marketing energy 23:47Securing a long-term business legacy 24:58How to spend as a restaurant owner 27:30Extending hospitality perks to your team 29:47The power of gift-giving 31:21Recruiting the right people to be on your team 32:20How Will Guidara activated the concept of “radical reinvention” 33:58Getting people on board with change 35:14Why the table should be held as a sacred space 36:37What he noticed as a customer in his own restaurant 37:27The role of empathy in hospitality 39:37A new way to see workplace tension 40:28The benefits of having an “optimists memory” 41:39Writers who have inspired him 42:41Applying radical hospitality to your life 44:39An experience that impressed Will Guidara 45:56 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to episodes with top chefs (click on any picture to listen to the episode) Chef Jacques Pepin Chef Maneet Chauhan Chef Joe Sasto by @josephcweaver Chef Tiffany Derry
S5 E142 · Tue, August 15, 2023
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 tackle some of the most common misconceptions people have about Indian cuisine and inspire you to cook outside of the box. What you'll learn from Chef Maneet Chauhan The smell that takes Maneet Chauhan back to her childhood 3:23Why you should visit a food festival in India 5:01How her love for cooking began 5:2Where she’s currently gathering inspiration 8:35]Advice on forming your team 9:51The wisdom of experience 11:11The simple key to her approach to Indian food 12:47How creativity became a bestseller 13:14Who Maneet Chauhan admires most in the food industry 13:54How she gathered inspiration for her book 15:13A simple recipe from her book to make at home 17:04The biggest misconception about Indian food 17:52Expressing Indian food through seasonality 19:52Why Maneet Chauhan gives her team the space to be creative 23:03The trap of things being too easy 25:25Where Southern food and Indian food meet 26:23A hybrid dish you can find on her menu 27:40Maneet Chauhan culinary projects in Nashville 28:27Why she prioritizes grown from within 30:31Wise advice for aspiring chefs 31:43What to do when you make a mistake 32:33The long term effects of Covid on the industry 33:54Why many young chefs have success backwards 34:12How to think if you want to succeed 36:57What impressed Maneet Chauhan the most on Chopped 37:29Why she loves competing on TV 39:25Where to eat in Nashville 41:25Her simple, yet specific, guilty pleasure food 42:41Cookbooks to inspire your creativity 42:57Her biggest kitchen pet peeves 43:34The best and worst things about being a chef 43:46Condiments to add to your collection 44:16Advice for young chefs 44:54 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes in Nashville Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermí
S5 E141 · Tue, August 01, 2023
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’ll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn’t her passion 6:22 Bonnie Morales’ paradigm shift around her family’s food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland’s seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there’s more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that’s cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie’s fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie’s food drives people to tears 1:07:02 Trends they’re seeing in the industry 1:13:47 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary
S5 E140 · Tue, July 18, 2023
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 recognition o pens doors, and his most recent inspiration for a future restaurant project. What you'll learn from chef Edgar Rico from Nixta Taqueria Winning the James Beard award 4:24 Why opening right before the pandemic was a blessing in disguise 7:36 How the masa has evolved since they opened 8:06 Ensuring that creativity runs free 9:40 Establishing your identity when going from a cook to a chef 10:32 The influence of California’s Central Valley on chef Edgar Rico's childhood 11:45 Why Edgar Rico tried to move away from Mexican food as a kid 13:26 How he got hooked on the idea of cooking 14:31 His first industry job 16:1 How chef Edgar Rico ended up at CIA in New York at the last minute 17:19 His thoughts on a culinary school education 19:19 How he ended up working for his culinary idols 21:21 Moving from LA to Austin and elevating nixtamalization 25:42 The chefs that influenced his menu at Nixta Taqueria 30:27 What he likes about his tiny restaurant 33:09 Breaking down their bestselling taco at Nixta Taqueria 35:07 The birth of their bestselling vegetarian dish 38:06 How recognition helped them level up 41:54 Getting through the process to visit Iran 48:14 Surprises on his visit 50:55 The untapped culinary destination to visit 52:56 The strangest dish he ate in Iran 54:49 Bread culture in Iran 57:25 How his kitchen size shapes his menu 1:03:00 Places to eat in Austin 1:06:16 His guilty pleasure food 1:09:40 Inspirational cookbooks 1:10:23 Kitchen pet peeves 1:12:04 Condiments chef Edgar Rico loves 1:12:57 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in Austin Don't miss out on the chance to hear from these talented chefs from Austin: Interview with Chef Rick Lopez from La Condesa Conversation with chef Tavel Bristol-Joseph Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry
S5 E139 · Tue, July 04, 2023
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 special relationship he has forged with the farmers in his community, and what sets his restaurant apart in the vibrant Austin restaurant landscape. What you'll learn from Chef Rick Lopez at La Condesa The moment Chef Rick Lopez found out about the James Beard nomination for La Condesa 4:02Growing up in a San Antonio kitchen 6:23Chef Rick Lopez' childhood experience going to restaurants with his dad 8:07When he realized he wanted to make food for a living 9:35What McDonald's taught him about teamwork 10:45How his Maine internship helped him recognize his passion 13:23Mentors who helped shaped his style 14:35The chef who reminded him about the importance of self-care 16:15The origin story of La Condesa 18:26How he put his imprint on an existing restaurant (La Condesa) as the new owner 20:55Returning to his cultural roots 23:56Why Chef Rick Lopez' team makes fun of his accent 25:42What he’s learned about Mexican cuisine from his travels 26:35How he sources inspiration for his menu 27:14Why he needs the energy of the farmers 28:40The way Chef Rick Lopez works with local farmers 30:01How he gets shy chefs to open up 31:27The collaborative process 32:24Seasonality in Texas 34:13A simple dish you can make at home 38:20The influences behind his leadership style 41:20Why feeling comfortable is so important in his kitchen at La Condesa 42:06Where to eat in Austin 46:35His guilty pleasure food 49:23Cookbooks to inspire you 49:42Pet peeves in the kitchen 51:01His must-have condiment 52:06 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes in Austin Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Austin.Conversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pa
S5 E137 · Tue, June 20, 2023
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 America. He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen. Join me today as I venture into the flavorful world of culinary legend, Chef Jacques Pépin. My esteemed guest's culinary journey transcends seven decades, his expertise honed from his tender years at his family-run restaurant in France to global culinary arenas. We'll delve into the life and experiences of a man who's cooked for presidents, received the Legion of Honor, France’s highest order of merit, and captured the hearts of food enthusiasts worldwide.You’ll hear about Pépin's rich history, from his humble beginnings at his family's bistro in France to his successful transition to American culinary scene.He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen. Chef Jacques Pépin has fostered another creative passion - painting. At 86 years old, he is as comfortable behind an easel as he is at a gas range. Pépin's passion for art has been a lifelong journey, beginning when he moved to the U.S. in 1959 and decided to return to school. Though his education primarily focused on culinary studies, his artistic instincts emerged and have continued to grow over time. He has created over 70 works of art in the past 50 years.Beyond his personal artistic endeavors, Pépin is also the founder of the Jacques Pépin Foundation, a nonprofit that supports culinary arts education and training, particularly aimed at adults with high barriers to employment. The Foundation provides grants, curricula, and an educational video library to its beneficiaries. What you'll learn from Chef Jacques Pépin Would he have done anything differently in his career? 3:54Why Jacques Pépin came to America and ended up staying for 16 years 4:56Child labor in France and how things used to be 5:31How kitchen work was a part of Chef Jacques Pépin early life 6:54His experience cooking for French Président Charles de Gaulle 9:13How the “cook” used to be seen in society 11:42Why Jacques Pépin turned down a job at the White House 12:30How working at Howard Johnson changed his life 13:27His first experience in an American supermarket 16:09Becoming the quintessential American chef 19:03Why Julia Child was “more Fren
S5 E137 · Tue, June 06, 2023
The Mastermind Behind Some of Miami’s Best Food
Today, I’m thrilled to chat with Chef Jeff McInnis, the culinary genius behind Miami’s renowned restaurants such as Yardbird, Root & Bone, and Stiltsville Fish Bar. Discover how Chef McInnis, a James Beard Award nominee, infuses his southern heritage into every dish, creating an extraordinary fusion that captivates the palate.Join us as he shares insights from his farm-to-table philosophy and his life alongside his partner, Chef Janine Booth. Together, they craft inventive menus that tell a story of tradition and innovation. Learn about Chef McInnis's approach to balancing the art of cooking with business acumen, and get inspired by their culinary adventures.Tune in to our enlightening conversation with Chef Jeff McInnis on Apple Podcasts here and Spotify here! What you'll learn from Chef Jeff McInnis The smell that reminds him of his southern childhood 3:25How Jeff McInnis' perception of farm work evolved 4:00Chef Jeff McInnis' first industry job 6:10How he saved the day and began to work his way up 6:24The power of positive feedback 9:30Chef Jeff McInnis' culinary mentors 10:30How the concept for Yardbird developed 12:13The changes in his leadership style 15:15Going from a chef to an owner 17:26Balancing a household with two chefs 18:26An upcoming project and how they’re collaborating 20:03Jeff McInnis' advice on working with your spouse 22:21Lessons from being a restaurateur in New York 23:37His first restaurant collaboration with his wife 25:12Why location matters in a competitive industry 29:24Where the fried chicken sandwich wasn’t just a passing trend 30:53The inspiration for opening an Italian concept 32:06The conceptual restrictions of being a “southern food” chef 35:08How sources of inspiration change over the years 36:41What he wishes he had more time to do 37:58One place that really triggered his creativity 38:22How he builds a profitable menu and balances creativity 39:29What pisses him off about how people write menus 41:37Restaurants to try in Miami 45:51Chef jeff McInnis' guilty pleasure food 47:32Three inspirational cookbooks 48:06What not to do in his kitchens 49:12Necessary condiments 49:45 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Miami After you listen to chef Jeff McInnis, don't miss out on the chance to hear from other talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversati
S5 E133 · Tue, May 23, 2023
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, learning about his butchery program and how he continues to innovate and stay inspired in the kitchen. What you'll learn from Chef Derek Wagner The smells that remind him of his childhood 4:04 How Derek Wagner's parent’s background influenced him 5:09 The difference between crepes, flapjacks, and pancakes 6:44 Why Derek Wagner decided to pursue a background in food 8:46 How food can help recreate memories of happiness 9:32 Why he’s always felt so comfortable in the kitchen 11:14 Chef Derek Wagner's accidental first restaurant job 11:41 His original life plan before he went into the restaurant industry 14:23 Culinary school or skip it? 16:13 Why culinary school experience looks good on a resume 19:26 What is means to “set the table” 21:55 How Derek Wagner was inspired by and old Scout Master 22:51 Some of his biggest culinary mentors 24:44 The role of necessity in his approach to food 25:52 Food as artistry 28:36 The important of trying new things 30:43 The ingredients that inspire him 32:30 Letting curiosity take the lead 34:14 Building relationships with your food sources 35:50 What he’s geographically grateful for 39:02 Why nose to tail butchery is so important to him 42:27 How whole animal butchery works 45:30 The ambiguous “Pork Crostini” 47:13 How his charcuterie program came into being 50:09 His memorable risotto 51:10 Five places to eat in Providence 1:00:00 His favorite guilty pleasure food 1:01:39 Three inspiring cookbooks 1:02:25 Pet peeves in the kitchen 1:04:36 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from the North East Don't miss out on the chance to hear from talented chefs based in the North East: Interview with Pastry Chef Francois Payard Conversation with chef Masako Morishita Conversation with Chef Dan Kluger Interview with Chef Silvia Barban Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther
S5 E134 · Tue, May 16, 2023
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 include salmon, shrimp, bonito, and wasabi. It is often sold in small packets or jars and can be found in many Asian grocery stores or online. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Why is Furikake so popular in the U.S. Noritama furikake, a specific type of furikake made with nori seaweed, dehydrated egg, and sesame seeds seasoned with soy and sugar, is popular among Japanese children and adults. Furikake seasoning itself is a versatile and flavorful condiment that can be used to add depth and complexity to a wide range of dishes, from rice and fish to popcorn and fried foods. It typically contains a blend of ingredients such as dried fish or other protein, sesame seeds, dried seaweed flakes, sugar, and soy sauce. Furikake seasoning has likely become more popular in the U.S. due to the growing popularity of Japanese cuisine and the increasing availability of Japanese ingredients in grocery stores and online. It may also be gaining popularity due to its unique and versatile flavor profile and the trend toward using global flavors and ingredients in cooking. The different types of Furikake There are many different varieties of furikake seasoning available, each with its own unique taste and ingredients. Some of the most popular types include: Wasabi Furikake - This variety includes dried wasabi as the primary ingredient and has a spicy, pungent flavor. It is often used as a topping for sushi or rice dishes. Salmon Furikake - This variety includes dried salmon crumbs as the primary ingredient and has a savory, umami flavor. It is often used as a topping for rice dishes or as a seasoning for salmon or other fish. Shiso Furikake - This variety is made from dried, crushed, and seasoned reed perilla leaves and has a slightly sweet and herbal flavor. It is often used as a topping for rice dishes or as a seasoning for vegetables. Noritama Furikake - This popular variety includes dried nori seaweed, dehydrated egg, and sesame seeds seasoned with
S5 E131 · Tue, May 09, 2023
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 from other Caribbean restaurants. Get ready for an inspiring and insightful conversation that will leave you with a deeper appreciation for the culinary world and the stories behind the chefs who shape it. What you'll learn from this panel discussion The foods that remind Chef Tavel Bristol-Joseph of home 3:22 A unique Caribbean herb that he features in his dishes 4:21 Chef Tavel Bristol-Joseph experience growing up in Guyana 5:34 A life-changing event that shaped his childhood 6:18 Living with a baker when you have a sweet tooth 7:33 Why pastry didn’t feel like his passion at first 9:40 When Chef Tavel Bristol-Joseph finally recognized his future path 10:37 How his kids shaped his career 14:24 What he did when he settled on his calling 15:26 How Chef Tavel Bristol-Joseph met Chef Kevin Fink 17:35 The concept of Emmer & Rye 19:39 How the menu evolved 22:11 The difference between a physical creator and an emotional creator 23:50 Why Canje is an emotionally-inspired restaurant 25:48 The multicultural journey behind the menu 26:44 Combining resources into a collaborative palate 27:54 Being an African American in the industry 32:56 Why representation in the mainstream matters 35:09 How he’s helping young people get into the industry 36:11 Chef Tavel Bristol-Joseph leadership style 39:15 The mission he has for the next generation 41:27 Advice for aspiring young leaders 42:42 Where to eat in Austin 45:17 Chef Tavel Bristol-Joseph's guilty pleasure food 46:08 A Guyanese cookbook to buy 46:32 Top condiments to have at home 47:18 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes in Austin Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs and pastry chefs in Austin. Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar
S5 E130 · Tue, May 02, 2023
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.Listen to the podcast episode on Apple Podcast here!Listen to the podcast episode on Spotify here! I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Where does Pandan Leaves come from? Pandan is native to Southeast Asia, including Indonesia, Malaysia, Thailand, and the Philippines. It has been cultivated for centuries in these countries for its culinary and medicinal purposes. Today, pandan is also grown in other tropical regions such as Australia, India, and Africa. How is Pandan Leaves used in cooking and cocktails? Pandan leaves are used to infuse a sweet, nutty, and floral flavor into various dishes and drinks. In Southeast Asia, pandan leaves are commonly used in rice dishes, curries, stews, soups, and desserts such as pandan cake, pandan chiffon, and pandan jelly. The leaves are also used to flavor drinks such as coconut milk, tea, and cocktails. Pandan leaves can be used fresh or dried, and they can also be turned into an extract or paste for more convenient use in cooking.One of the reasons why pandan has become popular in the U.S. is its unique sweet aroma and flavor. Pandan has a nutty, floral, and vanilla-like flavor that adds a distinct taste to many dishes and drinks. It's a popular ingredient in many Sri Lankan, Thai, and other South Asian dishes, and it's commonly used to flavor desserts and beverages such as pandan cake, pandan jelly, and pandan-infused cocktails. The fragrant aroma of pandan is also used in home fragrances, candles, and skincare products. Cooking with Pandan Leaves If you're a home cook looking to experiment with Pandan, there are a few easy ways to incorporate this unique ingredient into your cooking without having to make a Southeast Asian dish or dessert.One simple way to experiment with Pandan is to make a Pandan-infused simple syrup. To make it, bring 4 cups of water to a boil, remove from heat, then add 3 to 4 Pandan leaves. Let it rest, tasting every few minutes to determine your ideal concentration, then st
S5 E129 · Tue, April 25, 2023
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 family influenced his profession, his journey through art school and culinary school, and the lessons learned from working with top chefs. We'll also delve into his time in Japan, the importance of getting outside your bubble, his thoughts on the brigade system, and the concept of Oyster Oyster. Additionally, we discuss the starring role of sustainability in his restaurant, his approach to sourcing locally, and how he tells a story through a plate of food. Don't miss Chef Rubba's recommendations for food stops in DC, his guilty pleasure food, favorite cookbooks, and must-have condiments for your kitchen. Throughout our conversation, we'll share insightful quotes from Chef Rubba that offer a glimpse into his mindset and culinary journey. Listen in as we uncover the fascinating story of this talented chef and learn what it takes to make a mark in the world of fine dining. What you'll learn from this panel discussion The smells that remind him of his South Jersey childhood 3:15 How his family influenced his profession 4:33 Why he eventually dropped out of art school 5:18 How culinary school got him to take things more seriously 7:10 The frozen duck incident 8:14 Why he dropped out of school for the third time 9:39 How Gordon Ramsay inspired him to move to New York 10:56 What it was like to work in a Gordon Ramsay kitchen 12:03 Going from an artist mindset to an apprentice who’s learning 13:11 Learning simplicity from Guy Savoy 17:05 The difference between the food from Gordon Ramsay and Guy Savoy 18:41 How he ended up going to Japan 19:32 Why getting outside of your bubble is important 22:16 His feelings about the brigade system 23:22 Transitioning to a plant-based menu 25:14 The concept of Oyster Oyster 30:57 The starring role of sustainability 31:46 How he sources locally 36:54 Telling a story through a plate of food 40:13 How his meat-eating past influenced his vegetarian future 42:49 Five food stops in DC 46:18 His guilty pleasure food 47:03 His favorite cookbooks 47:45 Must-have condiments for your kitchen 48:47 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives fr
S5 E128 · Tue, April 18, 2023
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 potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Gochugaru in the US restaurant scene In recent years, Gochugaru has gained popularity outside of Korean cuisine and has been used by chefs and home cooks in a variety of dishes, including tacos, burgers, and cocktails. Some US restaurants and bars that have used Gochugaru outside of Korean restaurants include: Mama Rabbit Bar in Las Vegas, Nevada: This bar features a Gochugaru Margarita on their menu, which is made with Gochugaru-infused tequila, lime juice, agave nectar, and Cointreau. Nudo Noodle House & Bar in Boston, Massachusetts: This restaurant serves a Gochugaru Ramen, which is a spicy noodle soup made with Gochugaru, pork broth, pork belly, and soft-boiled egg. The Gorbals in Brooklyn, New York: This restaurant offers a Gochugaru-rubbed Ribeye Steak on their menu, which is seasoned with Gochugaru, garlic, and salt. City Mouse in Chicago, Illinois: This restaurant features a Gochugaru Chicken Sandwich, which is made with Gochugaru-marinated chicken, pickled vegetables, and gochujang aioli. Nightshade in Los Angeles, California: This restaurant serves a Gochugaru Fried Chicken dish, which is coated in a spicy Gochugaru glaze and served with pickled daikon and carrots. These are just a few examples of US restaurants and bars that are incorporating Gochugaru into their menus. As the popularity of Korean cuisine continues to grow, we can expect to see more chefs and home cooks experimenting with this flavorful ingredient in a variety of dishes. Top Korean Dishes using Gochugaru Kimchi: Gochugaru is an essential ingredient in traditional Korean kimchi, a fermented cabbage dish that is a staple in Korean cuisine. It gives the dish its characteristic spicy flavor and vibrant red color. Tteokbokki: Tteokbokki is a popular Korean street food made with chewy rice cakes, fish cakes, and a spicy red sauce made with Gochugaru. It is often garnished with sesame seeds and green onions. Jjigae: Jjigae is a Korean stew that can be made with a va
S5 E127 · Tue, April 11, 2023
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.Listen to my conversation with pastry chef Gesine Bullock-Prado on Apple Podcasts here!Listen to my conversation with pastry chef Gesine Bullock-Prado on Spotify here! What you'll learn from Gesine Bullock-Prado How stress and tragedy turned her into a baker 3:10What lawyers and bakers have in common 4:34How to register for one of her quick-to-sell-out classes 6:41The six seasons of Vermont 9:40Hunting for morels in the spring 10:30Some of her favorite seasonal pairings 15:04Her favorite recipe to make and teach people 17:55The versatility of maple 18:43Why Vermont is such a unique foodscape 21:01The kitchen gadget everyone should have 22:33Her clever twist on a classic Appalachian recipe 24:13Two tools that will elevate your baking 26:36Advice to aspiring chefs and bakers 27:56The top 5 place to eat in Vermont 30:06The best places for artisanal cheese 30:35Why she loves her guilty pleasure food so much 30:57Her top 3 cookbooks 31:51Interesting condiments she has at home 32:40 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with pastry chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other pastry chefs and bakers.Conversation with pastry chef Alyssa GangeriInterview with Baker Kat GordonConversation with chef François PayardInterview with pastry chef Erin Kanagy LouxConversation with pastry chef Antonio BachourInterview with Baker Matthieu Cabon Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Clic
S5 E126 · Tue, April 04, 2023
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 my best ones with you.If you are planning to travel to the Mexican Capital or if you know someone who is going, listen to or share this flavorful episode. The city's culinary scene is a melting pot of historical roots, indigenous and colonial influences, and contemporary gastronomic trends. So grab your headphones and your appetite, and let's dive right in! Discover the Top 6 Handpicked Restaurants in Mexico City As a fellow food enthusiast, we understand your passion for exploring unique and authentic culinary experiences. That's why we've crafted an exclusive guide just for you, featuring 6 of the best personally selected restaurants in Mexico City that you won't want to miss!To download your exclusive guide to Mexico City's 6 personally selected restaurants, simply enter your name and email address below and click the button "Submit". Bon appétit and happy travels!P.S. Don't forget to share your amazing dining experiences with us on Instagram and Facebook by using the tag @flavorsunknown Your privacy is important to us. We will not share your information with third parties. I'd like to share a fun read, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry or any foodie passionate about chefs and restaurants.Get the book here! Six of My Favorite Restaurants in Mexico City Masala Y Maiz Masala Y Maiz is located at Calle Benjamín Hill 146, Hipódromo Condesa, 06100 Ciudad de México, CDMX. The restaurant opened in 2017 and serves Mexican cuisine with Indian and vegan influences. The chef and co-owner of the restaurant is Norma Listman. Some of the most popular dishes at Masala Y Maiz include the vegan chilaquiles, lamb birria tacos, and tandoori octopus. Molino El Pujol Molino El Pujol is located at Tamaulipas 139, Hipódromo, 06170 Ciudad de México, CDMX. The restaurant opened in 2021 and specializes in traditional Mexican cuisine, particularly tortillas and masa-based dishes. The chef and owner of the restaurant is Enrique
S5 E125 · Tue, March 28, 2023
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 food costs when planning a menu 4:44 Trigg’s inspiration for his popular eggplant dish 6:53 What makes Jeremiah’s approach to food unique 9:21 The evolution of a single dish 10:12 How clientele can drive or hinder creativity 12:44 Celia’s latest inspiration from a US ice cream chain in Korea 14:41 The highly versatile Omija berry 15:50 One flavor profile that drives Celia’s desserts 16:41 Bringing Korean-style influences to a New York audience 18:11 Matt’s process of elimination when it comes to cocktails 20:27 Adapting drinks to specific menu themes 22:15 Why competitions are great learning spaces for young bartenders 23:14 How to steer people towards your vision 24:00 Capturing inspiration the moment it hits 24:39 Why beer is trending towards lighter, less complicated options 27:26 The mystery of Chinese food 29:55 How plant-based meats might fit into the future 32:27 Generational influences for chefs and how that translates to the plate 33:47 Coming to terms with food security and sustainability 35:01 The limits of sourcing responsibly 38:01 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented culinary leaders and tune in to listen to the first part of the panel discussion. Part One of the panel discussion with the 5 chefs of New York. Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet “Chinese food in general is a cuisine that in my mind, it just makes no sense. I mean, I don't know the basics, but it's so unbelievably complex and the history is so nuts. Whenever I try to remake something I ate at a Chinese restaurant at home, it just sucks.” - chef Rafiq Salim Click To Tweet “I
S5 E124 · Tue, March 21, 2023
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 culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Blue Matcha versus Butterfly Pea Flower Blue Matcha is a type of green tea that has been dyed blue using food coloring or natural plant pigments. It is not a traditional type of green tea and its origins are somewhat unclear. It is used in a variety of food and beverage recipes and is known for its vibrant blue color. Butterfly pea flower, also known as Clitoria ternatea, is a plant native to Southeast Asia. The flowers of this plant are a deep blue color and are often used as a natural food coloring in a variety of dishes and drinks. In addition to its coloring properties, butterfly pea flower is also sometimes used for its supposed health benefits, such as improving cognitive function and reducing anxiety. Both Blue Matcha and butterfly pea flower can be used as a natural food coloring in a variety of dishes and drinks. They can also be used to add a subtle flavor to recipes. However, it is important to note that Blue Matcha is a type of green tea, so it will have a slightly different flavor than butterfly pea flower. Recipes using Blue Matcha Here are three recipes that use Blue Matcha as an ingredient: Savory dish: Blue Matcha Soba Noodles Cook soba noodles according to package instructions and drain. In a small bowl, mix together 1 tsp Blue Matcha powder, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar. Heat a little oil in a pan and add 1 diced garlic clove and 1 sliced scallion. Cook for 1 minute, then add the sauce mixture and simmer for another minute. Add the cooked soba noodles to the pan and toss to coat with the sauce. Serve hot. Dessert or ice cream: Blue Matcha Ice Cream In a medium saucepan, heat 1 1/2 cups heavy cream, 1 1/2 cups whole milk, and 1/2 cup sugar over medium heat until hot, but not boiling. In a small bowl, whisk together 1/4 cup heavy cream and 2 tsp Blue Matcha powder. Add the mixture to the saucepan and stir until well combined. Remove the saucepan from the heat and let it cool for a few minutes, then pour the mixture into a blender and blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufac
S5 E123 · Tue, March 14, 2023
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 exciting things happening in this industry across the city. Plus, they share the stories of their paths to success, their creative processes, and how their cultural background influences their work. What you'll learn from this panel discussion The smells from an Indonesian Arab Dutch kitchen 4:58The science of bread making 5:56How immigration can change how we cook 6:28The big name brand where chef Trigg Brown started his career in food 8:57How chef Rafiq Salim got into cooking 10:58Why pastry chef Celia Lee prefers baking over cooking 12:21When your parents don’t really understand what you do 15:56What it’s like having bar owners as parents 16:52How playing youth sports can help prepare you for working in hospitality 18:14How chef Jeremiah Stone transitioned from DJ to bartender to BOH 21:24Why chef Trigg Brown kept washing dishes at his first restaurant job 24:19Escaping bad influences as a young restaurant employee 25:32How the cocktail revolution has changed how bartenders mix drinks 27:30What’s influencing Matt Reysen’s bar menu post-pandemic 29:10How the American palate is changing 30:15Thoughts on the changes in fine dining 31:43Making sure your concept fits its location 36:23Why descriptors identifying food style are no longer necessary 37:20Understanding personality driven food 38:12Describing the hospitality vibe between restaurants in NYC 39:45The collaborative nature in New York 42:05 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from New York CIty Don't miss out on the chance to hear from NYC talented chefs and gain insight into the world of culinary techniques.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode)
S5 E122 · Tue, March 07, 2023
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 the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Hoja Santa in cooking But what exactly is hoja santa and how can it be used in the kitchen? Well, hoja santa has a bold and aromatic flavor that is both sweet and slightly spicy. It is often described as having hints of licorice, mint, and pepper. The flavor of hoja santa can vary depending on how it is used in a dish, but it is generally quite strong and can overpower more delicate flavors. It is often used in small amounts to add depth and complexity to a dish without dominating the overall flavor profile. Some people also describe hoja santa as having a slightly bitter or medicinal taste, which can be balanced out by pairing it with sweet or spicy ingredients. One of the most traditional uses of hoja santa in Mexican cuisine is to wrap tamales or other dishes before cooking. The hoja santa acts as a natural, edible wrapper, adding flavor and moisture to the dish as it cooks. It can also be used to make salsas and sauces, such as a hoja santa pesto or a hoja santa-infused tomato sauce. In addition to its use in savory dishes, hoja santa can also be used in sweet recipes. It can add a hint of anise-like flavor to desserts like ice cream, flan, or tres leches cake. Hoja santa chocolate truffles are another delicious option for those with a sweet tooth. But hoja santa isn't just limited to the kitchen. It has also gained popularity in the cocktail scene, where it can be used to add a unique and complex flavor to craft cocktails. The hoja santa margarita is a classic example, but the leaf can also be used in mojitos, martinis, and other cocktails for a twist on the traditional. If you're interested in using hoja santa in your own cooking, it can usually be found at specialty Mexican or Latin American markets. It is typically sold fresh, although it can also be found frozen or dried. When shopping for hoja santa, look for leaves that are bright green and fragrant. Fresh hoja santa should be stored in the refrigerator and used within a few days, while frozen or dried hoja santa will have a lon
S5 E121 · Tue, February 28, 2023
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 influential person in his career. He also explains how he defines Peruvian cuisine and the top three must-try Peruvian and Nikkei dishes. At Itamae, Chef Nando works alongside his sister and father, and we got an insight into how they work together and their individual areas of focus. Listen to my conversation with chef Nando Chang on Apple Podcast here!Listen to my conversation with chef Nando Chang on Spotify here! What you'll learn from chef Nando Chang at Itamae The smells that remind chef Nand Chang of his childhood 4:21The flavors of Peru 5:21Chef Nando Chang's young love for spicy food 6:13The rich cultural diversity of Peruvian food 7:52How African culture shaped Peruvian cuisine 8:53One of his favorite Peruvian dishes 12:18Chef Nando Chang's favorite type of ceviche and how it’s made 13:29The shellfish he loves the most, only found in northern Peru 15:07His recipe for Leche de tigre 15:59How he describes the food at Itamae 18:39The unusual ingredients he adds for acidity to scallop nigiri 20:53Why Itamae doesn't serve meat 21:38How Miami food fits into his dishes 22:49Traveling with the “contraband queen” 25:56How Itamae has become a family affair 26:57The best chef in the family 27:38How his father experienced restaurant culture as an immigrant 30:37The one emotion that drives his creative process 33:27How the blend of cultures is sometimes received by guests at Itamae 35:03The next evolution of his food 36:32Why he’s glad he choose food of a career in music 37:38His rules for making ceviche 40:58Where to eat in Miami 45:14His guilty pleasure food 45:44The cookbooks he finds inspiration 46:11Kitchen pet peeves 46:45His must-have condiments 47:07 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs in Miami Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations w
S5 E120 · Tue, February 21, 2023
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 book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! How Banana Ketchup is used in the U.S. One example of a non-Filipino and Southeast Asian restaurant that uses banana ketchup in the United States is Pok Pok, a Thai restaurant chain with locations in Portland, Oregon and New York City. At Pok Pok, banana ketchup is used as a condiment for their famous Ike's Vietnamese Fish Sauce Wings. The wings are coated in a mixture of banana ketchup, fish sauce, and sugar before being deep-fried and served with a side of the ketchup for dipping. Another example is The Halal Guys, a popular chain of halal food carts and restaurants in the United States. The Halal Guys serve a variety of Middle Eastern and Mediterranean-inspired dishes, including gyros and falafel, which are served with a side of banana ketchup as a condiment. In addition to these chain restaurants, many smaller, independent restaurants and food trucks in the United States are also starting to incorporate banana ketchup into their menus. For example, the food truck "The Hangry Buffalo" in Portland, Oregon serves buffalo chicken sandwiches topped with a spicy banana ketchup slaw. In conclusion, while banana ketchup may not yet be as widely used in the United States as tomato ketchup, it is gaining popularity as a unique and flavorful condiment in American restaurants. From Thai wings to Middle Eastern falafel, banana ketchup is finding its way onto menus across the country. Banana Ketchup recipe Here is a recipe for making Banana Ketchup at home (recipe created by A.I.) To make banana ketchup, you will need the following ingredients: 4 cups mashed bananas (about 6-8 medium bananas) 1 cup white vinegar 1 cup sugar 1 tsp salt 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp ground allspice Instructions: In a large saucepan, combine the mashed bananas, vinegar, sugar, salt, paprika, onion powder, garlic powder, and allspice. Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer for 20-30 minutes, or until the mixture has thickened to a ketchup-like consistenc
S5 E119 · Tue, February 14, 2023
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 style. Discover the concepts behind his popular restaurants and his thoughts on the evolution of Miami's food scene. Get a glimpse into his leadership style and best advice for aspiring entrepreneurs. Take a food tour with the chef as he shares his guilty pleasure foods and the cookbooks that inspired him the most. What you'll learn from chef Jose Mendin The base of Puerto Rican cuisine 3:18 His ultimate goal for the food he cooks 4:22 How food became his life’s work 5:49 His biggest career influences 7:33 Culinary school versus kitchen experience 9:09 An example of bringing two cultures together in one dish 11:12 What he learned cooking in Spain 13:40 How Mendin describes his diverse cooking style 15:22 Getting creative with dumplings 16:19 The inspiration for Pubbelly’s most popular roll 17:53 A dish that he makes to impress his mom 19:08 The concepts of the restaurants he’s involved with 21:16 What’s in the works for the future 23:42 The evolution of the Miami food scene 26:39 Next generation chefs to watch in Miami 27:29 Influences he’s noticing pop up around Miami 28:15 How the city welcomes everyone into the restaurant scene 29:34 Mendin’s leadership style 32:25 His best advice for aspiring entrepreneurs 34:19 A food tour through Miami 35:39 His guilty pleasure foods 36:54 The 3 cookbooks that inspired him the most 37:24 His kitchen pet peeves 38:50 The essential condiments in his restaurants 39:25 How he makes their signature chili crunch 39:41 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes in Miami Don't miss out on the chance to hear from these talented chefs from Miami. Conversation with Pastry Chef Antonio Bachour Conversation with chef Brad Kilgore Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka
S5 E118 · Tue, February 07, 2023
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 Peruvian dishes that feature aji amarillo include ceviche, lomo saltado, and aji de gallina. These dishes often include aji amarillo peppers, either fresh or in the form of a sauce, to add flavor and heat. In addition to traditional Peruvian restaurants, aji amarillo is also finding its way into non-Peruvian restaurants in the United States. Some chefs are experimenting with using aji amarillo in new and creative ways, incorporating it into dishes that may not traditionally feature the pepper. For example, aji amarillo may be used to add flavor and heat to grilled meats, sauces for pasta or pizza, or even in desserts such as ice cream or sorbet. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! The taste of the Aji Amarillo Aji Amarillo has a distinct, fruity and slightly sweet flavor, with a moderate to high level of heat. The heat level can vary depending on the specific pepper and where it is grown. The heat typically builds up slowly in the mouth, and the flavor can linger for a while after eating. Some people describe the flavor as having notes of apricot, peach, or tropical fruit. Aji amarillo is often used to add a unique and complex flavor to dishes, rather than just heat. It's versatile and can be used in many ways in your cooking. Three unexpected recipes that use aji amarillo: Savory dish: Aji Amarillo Mashed Potatoes - To make this dish, you will need to roast a few aji amarillo peppers and blend them with mashed potatoes, butter, and milk. This will add a spicy, flavorful twist to your traditional mashed potatoes. Dessert or ice cream: Aji Amarillo Sorbet - To make this sorbet, you will need to blend aji amarillo peppers with sugar, water, and lime juice. The result will be a spicy, refreshing sorbet that is perfect for a hot summer day. Cocktail: Aji Amarillo Margarita - To make this cocktail, you will need to blend aji amarillo peppers with tequila, lime juice, and orange liqueur. This will create a spicy, flavorful margarita that is sure to impre
S5 E117 · Tue, January 31, 2023
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 podcast host of the Chef’s PSA podcast. This episode is a follow-up panel based on the chapter "The Kitchen as Metaphor for Life" in our host's new book, Conversations Behind the Kitchen Door. In this episode about Leadership Styles, our guests share their insights on the most important skills for a leader to have in the industry, their leadership style, and the challenges and trends they see in hiring today. What you'll learn from this panel discussion How Suzanne describes her leadership style 3:29 Why André takes a personal approach to leadership 4:20 Why the success of the individual depends on the whole team 8:03 Making sure the culture you’re creating sticks 9:06 The importance of the handshake (10:36) Why Suzanne believes in tough love when it comes to the leaders in her kitchens 12:47 Honesty is always the best policy in the kitchen 14:58 How leadership styles evolve 15:36 Fine-tuning your leadership style through maturity 16:28 The hiring practices of esteemed chefs 18:41 Why you shouldn’t mix goldfish with sharks 21:21 Why Suzanne prefers to hire from within 22:52 Hiring challenges today’s chefs are facing 25:26 What culinary school promises but can’t deliver 29:17 The one thing all managers in Gabriel’s kitchen have in common 31:47 How restaurants are fighting for the same staff 32:30 Qualities that make a good mentor 37:45 Andre’s advice to cooks who are looking for a mentor 40:20 Why mentoring needs to be a two-way street 41:39 Their favorite question to ask in job interviews 43:09 Industry advise that has helped them in their careers 45:13 Books on leadership every chef should read 48:21 The worst call-out excuses they’ve ever heard 49:29 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Mas
S5 E116 · Tue, January 24, 2023
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 salad dressings, marinades, and sauces, and as a garnish for desserts. It can also be used as a natural sweetener in hot and cold beverages like coffee and tea. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Why is Date Syrup becoming popular in the U.S. Date syrup is becoming a popular alternative sweetener in the United States for its natural and healthy properties. It's high in antioxidants, minerals, and vitamins, and has a low glycemic index, making it perfect for those watching their blood sugar levels. Its versatility in cooking and baking, as well as its use in coffee and tea, make it a go-to sweetener. The growing popularity of Middle Eastern cuisine is also introducing more people to the unique taste and versatility of date syrup. With more companies producing and selling date syrup in the US, it's now more easily accessible to purchase and use. How to make Date Syrup? Here is a simple recipe to make at home (recipe created by A.I.)Ingredients:1 pound of Medjool dates, pitted3 cups of water1 tsp of lemon juice (optional)Instructions:Soak the dates in 3 cups of water for a minimum of 2 hours or overnight.Drain the water and reserve it.Add the soaked dates to a blender and blend until smooth.Pour the blended mixture into a saucepan and add 2 cups of the reserved water.Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.Add lemon juice, if using, and stir.Remove from heat and let it cool for a few minutes.Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.The date syrup is now ready to use. Store it in an airtight container in the refrigerator for up to 3 months.Note: the ratio of dates to water can be adjusted depending on the desired consistency, usually 1:2 or 1:3. Also, the syrup can be flavored with vanilla, cinnamon, or other spices to taste. BBQ Sauce recipe featuring Date Syrup In
S5 E115 · Tue, January 17, 2023
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 MaryGold’s Brasserie, his approach to cocktail pairing, and the vibrant food scene in Miami. What you'll learn from Chef Brad Kilgore The smells that remind him of his childhood 3:33 The story of his first recipe 4:09 How he got started in the restaurant business 5:12 Harnessing his creative gifts through food 6:42 His culinary influences throughout life 7:08 How his wife helped him on his journey 9:02 What he learned during his time in Italy 9:39 The culinary concepts at Marigold 11:27 What classic European food is missing 14:01 His favorite style of cooking 17:23 How travel experiences inspire his food 18:47 His most current culinary influence 21:16 How he explains the sensation of umami 22:07 Using pastry techniques to create savory dishes 23:17 How the Wynwood Food Program began 26:27 What you can find at Mary Gold’s Brasserie 27:30 The multi-cultural influences he incorporates 29:49 Creative duality in the form of a dirty martini 32:57 The growing Miami food scene 34:11 What it’s like to be a chef 38:40 Advice to aspiring chefs 39:53 Top restaurants in Miami 41:39 His guilty pleasure food 43:31 Most inspiring cookbooks 44:08 Kitchen pet peeves 44:38 Must-have condiments 45:32 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes taking place in Miami Don't miss out on the chance to hear from other talented chefs and gain insight into the cuulinary world in Miami. Check out the link below for my conversation with Pastry Chef Antonio Bachour. Conversation with chef Antonio Bachour Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet It's a harsh world out there. And there are some people that want you to succeed, and I want my team to succeed. But there are also other p
S5 E114 · Tue, January 10, 2023
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. It is a great addition to many different types of dishes, including grilled meats, fried rice and noodles, steamed or stir-fried vegetables, sandwiches, burgers, soups, stews, grilled cheese sandwiches, roasted or baked potatoes, tofu, tempeh, and avocado toast. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! The taste of the Sambal sauce In terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in. Sambal recipe Here is a recipe for making sambal at home (recipe created by A.I.)Ingredients:1 cup chili peppers, seeds removed (you can use bird's eye chili peppers, jalapeno peppers, serrano peppers, or a combination)1/2 cup shallots, peeled and roughly chopped4 cloves garlic, peeled and roughly chopped1 teaspoon salt2 tablespoons vinegar (you can use white vinegar, rice vinegar, or apple cider vinegar)2 tablespoons sugar (you can use white sugar, brown sugar, or palm sugar)2 tablespoons shrimp paste (optional)Instructions:In a blender or food processor, combine the chili peppers, shallots, garlic, and salt. Pulse until the mixture is finely chopped.Transfer the mixture to a small saucepan and add the vinegar, sugar, and shrimp paste (if using). Bring the mixture to a boil over medium heat, stirring frequently.Reduce the h
S5 E113 · Tue, January 03, 2023
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 craftspeople, and what role technique plays in their creative process. We also discuss the relevance of French culinary techniques in today's diverse American culinary landscape, and the role of the internet in culinary education. What you'll learn from this panel discussion The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with chef Masako MorishitaInterview with chef Carlo LamagnaConversation with chef Fermin Nuñez Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava
S5 E112 · Tue, December 20, 2022
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 potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! What you'll learn with chef Leia Gaccione The smell that reminds chef Leia Gacione of her childhood (2:45)Why food became so central to her life (4:06)Chef Leia Gaccione's first on-camera accident (5:17)Why she loves cooking on television (6:56)The obscure Scandinavian ingredient that gave Leia Gaccione PTSD (8:38)Two major career influences she’s worked with (10:16)Her spontaneous first sous chef role (10:46)The business skills she learned from Bobby Flay and his team (12:41)Her seasonal food supplier (13:49)The food concept at South and Pine (16:27)How she’s using seasonal ingredients right now (17:33)Her top priority when she travels (19:07)How the pandemic is still affecting the restaurant business (21:09)Staff mistreatment since the pandemic (22:56)New menu inspiration to watch out for on her menu (26:00)Exciting collaborations with other local restaurants (26:52)Her goal for the upcoming year (28:32)A classic pork chop and apple dish you can make at home (29:20)One of her best career experiences so far (31:09)How imposter syndrome creeps up (32:30)Where to eat and drink in Morristown (33:59)Guilty pleasure foods she loves (35:49)Cookbook recommendations (36:49)Kitchen pet peeves (38:10)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New Jersey Conversation with Chef Sam Freund from White BirchConversation with chef Ehren Ryan from Common Lot Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: c
S5 E112 · Tue, December 06, 2022
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 sometimes creativity is easier within parameters. What you'll learn with chefs Hari Cameron, Andrew McLeod, and Sam Mason How Hari Cameron goes about the recipe process (3:34) Andrew McLeod’s everchanging creative methods (5:54) What happens when you allow availability to dictate the direction (8:44) Why subtle menu changes can be impressive (10:33) The momentary qualities of creativity (11:24) How to uplevel the humble mac n’ cheese (12:48) Where sweet and savory meet in the middle (15:04) How structure can actually inspire creativity (16:05) The importance of culinary editing (18:27) Aiming for simplicity over complexity (20:24) Learning not to sweat the small stuff to preserve the quality of work life (21:22) The problem with following trends (24:03) Matching the food to the audience (25:19) The connection between creativity and practicality (27:02) A creative twist on a classic menu item (30:03) Adapting a meal to match the local geography (32:49) Finding a sweet and savory balance (35:06) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the Book Conversation with Pastry Chef Sam Mason Interview with chef Hari Cameron Conversation with Chef Andrew Mc Leod Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet The conception of what creativity means through the lenses of a cook and a chef really changes significantly throughout the course of someone's career. -Andrew MacLeod Click To Tweet It's easy to blur the lines between savory and sweet towards the end of the meal -Sam Mason Click To Tweet I try to lean on seasonality when I create menus, and I think it's the mantra for a lot of chefs. -Hari Cameron Click To Tweet Social media Chef Hari Cameron Instagram Social media Chef Andrew McLeod Instagram Social media Pastry Chef Sam Mason Instagram Links mentioned in this episode Order book "Conversation Behind The Kitchen Door"
S5 E110 · Tue, November 22, 2022
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 you’ll hear about the local food and growing cocktail culture. What you'll learn from our rip to Madagascar The vanilla-inspired dishes they came up with before their trip to Madagascar (4:03)How visiting Madagascar opened the door to new flavors and inspiration (5:36)Impressions of the vanilla-making process in Madagascar (9:08)How flavor and fragrance are intertwined (10:25)The complexities of Madagascar’s colonial past (12:46)A surprising truth about Madagascar vanilla (14:22)A comparison between the first and second most expensive ingredients in the world and where they come from (17:04)How the use of vanilla in Madagascar is changing (19:33)What the vanilla competition was like (21:08)Why one restaurant stood out during their trip to Madagascar (25:01)A spicy Madagascar chili dish Chef Falkner created (27:12)Shannon Tebay’s serendipitous ingredient coincidence (29:05)Michaels’ oyster incident and a raving fan (30:49)One special memory they all shared (33:42)Dishes and drinks that capture the flavor of Madagascar (40:25)Final thoughts on how to describe their travel experiences in Madagascar (44:51)What it feels like to drive through the streets of Madagascar (46:17)Link to the podcast episode on Apple Podcast Links to other episodes with my guests Conversation with chef Elizabeth FalknerConversation with chef Michael Gulotta Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Boat trip in Madagascar Cocoa Farm in Madagascar Trip in Madagascar Cocktail competition in Madagascar Click to tweet I find generally speaking that if it grows together, it goes together. So a lot of food that comes out of the same re
S5 E109 · Tue, November 08, 2022
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 if you’ve been considering writing a book of your own. The book is officially on shelves and available for purchase today, on November, 8th. By purchasing the book directly from my website, you’ll also be supporting the efforts of Chef Jose Andres' association. For every purchase, I will donate $1 to his project World Central Kitchen, an association that helps to bring fresh meals to people in crisis around the world. Where to buy my Book "Conversations Behind The Kitchen Door" Barnes & NoblesAmazon Behind the scenes of Emmanuel Laroche writing his book Conversation Behind The Kitchen Door The first time Emmanuel Laroche thought about writing a book (2:51)Finding the right resources for getting published (5:33)How long the process took from start to finish (7:12)A summary of the contents of the book Conversations Behind The Kitchen Door (7:59)How the book differs from the podcast content (8:31)The structure of the chapters (10:18)What culinary leaders have in common when it comes to process (11:57)Why the kitchen is a metaphor for life (13:08)Why you shouldn’t follow recipes (13:49)Deciding to publish via the traditional route (14:32)Writing a book proposal to submit to an agent (15:50)Culinary leaders featured in the book Conversations Behind The Kitchen Door (17:41)Why I asked Chef Elizabeth Falkner to write the forward (18:37)An excerpt from the book Conversations Behind The Kitchen Door (20:06)How immigration influenced the American palate (21:50)Who should read this book (23:06)Click here to find recipes from the chefs featured in the book (24:19)How I found the time and space to write (26:04)Where to find the book Conversations Behind The Kitchen Door near you and how to request it (27:22)Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-i
S5 E108 · Tue, October 25, 2022
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 like to work with “perfectionist” Shane Ingram and how that led him to finding his cooking style. He also talks about the importance of intentionality in the kitchen, utilizing the whole product, and his foray into the food truck business. What you'll learn with chef Nathanial Zimet The food smell from his childhood (3:35) When his passion for cooking began (4:29) Why he never cooked at home growing up (5:06) The reason he chose to become a chef (6:14) His biggest food influence while living in Australia (10:02) Mentors who’ve influenced him the most (10:41) Why he’s grateful for working in a challenging kitchen environment (11:27) What he learned from Shane Ingram (15:11) What it’s like working with a perfectionist chef (16:34) The most memorable interaction he and Chef Ingram had (18:54) His post-Katrina food truck business (20:30) How he perfected his BBQ sauce (22:51) His business advice about food trucks (24:54) The concept behind Boucherie (28:42) How he keeps food costs down (29:06) What’s he’s most proud of in his restaurants (30:12) A life-altering event and what it taught him (31:06) What he learned from spending time in the hospital (33:17) The inspiration behind the Boucherie Feeds program (34:33) Why purchasing whole ingredients are so important (37:47) The importance of intentionality in life and business (38:41) Feeding public school students versus private school students (40:40) How to make Boucherie buffalo sauce at home (44:24) Where to eat in New Orleans (47:44) His simple guilty pleasure food (49:29) 3 cookbooks that inspire (49:45) What not to do in his kitchen (50:47) A peek inside his condiment closet (51:04) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in New Orleans Conversation with chef Michael Gulotta Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Nathanial Zimet Instagram Social media Restaurant Boucherie Instagram Facebook Social media Restaurant Bourrée Instagram Facebook Links mentioned in this episode Chef Kelly English website Restaurant Iris The Second Line
S5 E107 · Tue, October 11, 2022
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 share plenty of laughs as they talk about their podcast and some of the guests they’ve welcomed to the show. You’ll also learn about the fascinating worlds of a food consultant and an herbalist, and how the common thread of food connects us all. What you'll learn with chef Mikey and Rinne Mikey and Rinne biggest and most exciting project yet (2:52) How listeners can help with an important task (4:05) How true foodies paint a room (6:48) Rinne’s most memorable go-to meal (8:52) The simpler food favorites of Mikey (10:25) How their podcast evolved (12:14) The way food connects us all (14:05) How they’re prepping the fridge for their new arrival (15:30) Mikey’s favorite podcast moments (17:21) Their dream guests for the show (19:00) The CIA experience from Mikey’s perspective (21:54) How he explores the creative possibilities of food (25:14) What an herbalist does (31:13) Where culinary school and acupuncture school intersect (32:29) Mikey and Rinne’s best places to eat in Portland (36:19) Their guilty pleasure foods (40:17) A tricky “would you rather” question (40:59) Mikey’s secret convenience store snacks (41:52) I scream, you scream, we all scream for toppings (43:47) The ultimate fast food fry contest (44:39) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Portland Conversation with chef Carlo Lamagna Conversation with chef Bonnie Morales Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Mike and Rinne Eat In! Instagram Facebook Links mentioned in this episode Mikey and Rinne Eat In! website
S5 E106 · Tue, September 27, 2022
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 Alex versus America. What you'll learn with chef Chris Coleman Chef Chris Coleman early train trips to visit his grandparents on the farm (2:48) The smell that brings back childhood memories (3:29) A jam hack from his grandmother (5:02) How his grandmother’s cooking has influenced his menu (6:00) Why Chef Chris Coleman loves being on cooking shows (7:49) How Chris Coleman's passion for cooking started (9:54) How he describes his style of food (10:49) The expansion of the food scene in Charlotte (11:28) One dish that will help you understand his food (13:14) The rice that founded the South (15:19) The “southern progressive” style of The Goodyear House (17:25) How southern food differs by region (20:17) Who’s influencing the menu at Goodyear (22:18) The concept behind Old Town Rock Hill (23:01) A preview of what you’ll taste at Old Town (26:07) One southern dish to try at home (27:26) What’s on the horizon for Charlotte (30:24) Why balance is a part of chef Chris Coleman's company ethos (31:13) A restaurant tour of the city (32:31) Chris Coleman's guilty pleasure foods (34:35) Cookbooks you should have in your kitchen (34:57) Pet peeves in the back of the house (35:44) Must-have condiments (36:39) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the Carolinas Conversation with mixologist Bob Peters in Charlotte Conversation with chef Shamil Velazquez in Charleston Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor Dish by chef Chris Coleman Dish by chef Chris Coleman Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor Click to tweet My grandma had the best cast-iron dropped biscuits in the world, so there was no rolling or laminating. Just m
S5 E105 · Tue, September 13, 2022
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 son of Mexican immigrants. He shares the importance of immigrants in the food cycle and why immigration policy advocacy is so important to him. What you'll learn with chef Michael Diaz de Leon The smells that remind him of childhood (3:15)How chef Michael Diaz de Leon's family inspired him to cook (3:59)Chef Michael Diaz de Leon early misconceptions about Mexican food (5:05)The restaurants that shaped him professionally (6:32)What brought him to Denver (9:05)How he started at BRUTØ (9:47)The worldly concept at BRUTØ (12:57)Michael Diaz de Leon love for everything saucy (15:58)The wide variety of chiles they use at Bruto (17:06)How the creation process works for each dish (18:41)Why he believes creativity comes first (20:33)How important fermentation is to the menu (22:28)The importance of immigrants in the US food culture (23:29)Why he’s so passionate about immigration reform (25:33)How to make the perfect tortilla at home (26:45)The best places to eat in Denver (28:07)Chef Michael Diaz de Leon guilty pleasure (30:14)The cookbooks that have inspired him the most (30:28)His next career step (30:43)Kitchen pet peeves (31:01)His home hot sauce sauce collection (31:21)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Colorado Conversation with chef Kelly WhitakerConversation with chef Brother Luck Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I remember pretending that I was playing chef. I would set up a fake kitchen and make fake food and then right around that time, I started to make myself food at the house. And that’s kind of how I started. Click To Tweet I think if you have something very creative, and you serve it in a good way, the technique will fall behind it. Click To Tweet Immigrants feed America, but the children of immigrants will continue to feed America. Click To Tweet I’m obsessed with open-fire cooking. That's going to be the next step of my career after I'm done with restaurants. I think I
S4 E104 · Tue, August 30, 2022
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 local farmers, and why grains should be the starting point of building any dish. You’ll also hear the concept behind his restaurant, The Wolf’s Tailor, and learn what makes Dry Storage flours so special. What you'll learn with chef Kelly Whitaker Why Denver restaurants are finally gaining attention (3:23)Cooking in California versus Colorado (4:50)Chef Kelly Whitaker talks about the great migration of chefs coming to the state (5:40)The signature produce from Colorado (7:21)Diversity of landscapes and foods (9:00)Why the hospitality group is so focused on grains (10:51)Changing the way we think about grains (13:46)The learning curve of specialty flours (17:41)Why a quality dish should always start with quality flour (19:46)The ingredient that has made the biggest impact on his menu (22:55)How the grain market is evolving (22:34)What coffee has to teach us about flour (24:22)Where chef Kelly Whittaker's inspiration comes from (27:39)How his cultural background informs his food (29:22)Kelly Whitaker's process of deduction when it comes to building a dish (31:21)How the pandemic shaped his menu (33:31)Utilizing products and their by products (36:59)The concept behind Kelly Whitaker's hospitality group (38:46)Uncovering the hidden agenda behind the names of his restaurants (39:47)The concept behind The Wolf’s Tailor (40:13)Why it’s not about competition (42:48)A food tour of Denver (43:29)Chef Kelly Whittaker once-upon-a-time guilty pleasure (44:45)Top 3 cookbooks to add to your collection (45:14)Kitchen pet peeves to avoid (46:00)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Colorado Conversation with chef Brother Luck Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */
S4 E103 · Tue, August 16, 2022
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 blogging that helped catapult him to the top of search engines. He shares SEO and social media tips for anyone in the culinary realm, and explains why following the trends is such a necessary part of staying relevant. What you'll learn with chef Dennis Littley How chef Dennis Littley describes his role in the culinary world (2:29) When he fell in love with cooking (3:03) How Dennis Littley transitioned from the kitchen to the web (4:38) What really helped him gain a presence online (6:35) How Dennis Littley decides what to write about on his blog (8:02) What makes Chef Dennis Littley’s recipes stand out (8:54) The foods he loves to cook the most (11:33) What he does differently from most chefs (13:35) Who’s cooking and following the blog (15:03) The simple secret to his success (16:01) How chef Dennis Littley keeps up with the ever changing social media frenzy (18:57) SEO tips for aspiring bloggers (20:06) Advice for a young Dennis (27:31) His start in travel blogging (28:33) How to become a travel blogger (29:17) When he struck travel-blogging greatness (29:51) His favorite travel adventure (32:14) How the food in Ireland surprised him (33:49) The biggest benefit to being a blogger (35:51) A tasting tour of New Jersey (36:54) Dennis Littley's favorite ice cream flavor (40:32) His trick for not indulging too much at home (40:46) Where he’d love to go travel blogging (41:23) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Andy Doubrava Chef Chris Kajioka Chef Sheldon Simeon Click to tweet I have a lot of friends that are bloggers and they're saying, ‘Well, I search keywords to see what I should write about and what's going to be the most popular'. I just write about what I want for dinner! I don't base what I'm going to write based on how I think it'll do. Click To Tweet These recipes I have made 1000s of times over my career of cooking, so they're time tested. They're not made with exotic ingredients. They're made with simple ingredients. Click To Tweet I want to demystify cooking. I want you to find the joy of cooking. Click To Tweet The secret to success is to be flexible. Click To Tweet
S4 E102 · Tue, August 02, 2022
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 contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home. What you'll learn with chef Nelson German The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44) Dishes he ate as a kid (4:28) Nelson German's journey to cooking professionally (7:22) What his culinary school experience was like (10:46) The mentors who shaped him (11:56) How chef Nelson German nearly messed up his career (12:37) His homage to Oakland (14:09) What the pandemic did for him (15:22) The backbone of alaMar (16:15) How chef Nelson German blended the influences of European food with his Dominican background (17:25) The progression of the menu towards Afro Latino and Afro Caribbean food (19:24) How the concepts of alaMar and Sobre differ (21:17) What he loves about making cocktails (22:51) How Nelson German came up with the idea for his favorite homemade shrub (24:10) The drink (inspired by his “block mama”) that most represents his roots (26:40) How his stuffed plantain pleases vegans and meat-eaters alike (28:39) How the pandemic created his opportunity to be on Top Chef (30:59) Bonding with his Top Chef family (32:55) His favorite Dominican-style burger (34:25) A food tour through Oakland (37:18) His guilty pleasure food (38:45) The 3 cookbooks that influenced him the most (39:18) How kitchens are changing for the better (40:19) Why a happy cook is a better cook (40:58) Pet peeves in the kitchen (41:31) His home condiment collection (42:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in California Interview with Chef Joe Sasto Conversation with Chef Kim Alter from Nightbird Conversation with Chef Chris Cosentino Interview with Chef Suzanne Goin Conversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Andy Doubrava Chef Sheldon Simeon Chef Chris Kajioka #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img {
S4 E101 · Tue, July 19, 2022
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 industry, why he’ll never be a culinary master, and who really decides when someone becomes a “chef”.Listen to my conversation with chef Joe Sasto on Apple Podcasts here!Listen to my conversation with chef Joe Sasto on Spotify here! What you'll learn with chef Joe Sasto How Joe Sasto branched out in his career (3:44)A full circle career moment (5:28)The most important question Thomas Keller would ask prospective employees (8:01)Why Joe Sasto will never be “done” cooking (9:21)Chef Joe Sasto's obsession with learning new things (11:43)What he’s learned from the puff pasta snack he just launched (12:38)How his pasta snacks came to be (14:57)How the TV show appearances have influenced him (17:35)Designing a dish Joe Sasto-style (21:07)Why Chef Joe Sasto doesn’t like the word “traditional” (22:40)Why his upcoming cookbook might upset some Italians (25:01)What most Italian-American restaurants get wrong (28:55)His #1 tip for making pasta (33:10)What to know about your pasta machine (34:28)What it’s like working in the Michelin world (38:17)Seeing the Michelin dining experience from the customer perspective (41:27)The backstory behind Lazy Bear (42:27)How Lazy Bear changed the way Michelin-star ambiance was seen (43:09)Joe Sasto's view of how the industry is evolving (45:35)How social media is changing the culinary world (47:03)The widening opportunities for young chefs (49:33)How you become a “chef” (50:00)What he’s working on now (51:18)Where to eat in SF (53:55)His guilty pleasure food (54:55)Top 3 cookbooks (55:34)His biggest kitchen pet peeves (57:16)His top condiment (58:57)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in San Francisco Conversation with Chef Kim Alter from NighhtbirdConversation with Chef Chris Cosentino Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Chris Kajioka Chef Andy Doubrava Jeremy Umansky in Cleveland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { marg
S4 E100 · Tue, July 05, 2022
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 sandwich world. What you'll learn with pastry chef Alyssa Gangeri Why Alyssa Gangeri loves laminated pastry (3:18)What she learned from working with Frank Vollkommer (4:42)What she learned from Antonio Bachour (6:51)The many factors to consider when finding a recipe that works (8:26)Why every croissant is unique (10:27)The differences between a croissant you get in the US versus France (11:15)The best compliment she can get (11:32)Recent developments in the croissant world (13:19)The traditionalists versus the modernists (14:15)What the French do with day old croissants (16:10)Pastry chef Alyssa Gangeri inspiration for creating Buttermilk Ranch (16:51)How a croissant changes by the hour (17:40)The story of Buttermilk Ranch (19:40)Why bakeries are a dying breed (20:03)The disconnect between pastry and restaurant menus (20:40)The story of the “cube” (22:57)How the cube tastes and why it works (27:40)The evolution of this cubed sandwich (30:10)Her global sources of inspiration (31:16)The latest flavor obsession she’s experimenting with (33:15)How she’s playing with flavor crystals (34:30)The monster that Frank Vollkommer created (36:28)What’s on the menu at Buttermilk Ranch (37:20)What keeps the gelato fresh any time of day (39:06)The seasonal dessert you can try at home (41:13)How Alyssa Gangeri came up with the idea for her cookbooks (45:07)Where to eat in Nashville (49:32)Her guilty pleasure food (51:22)Cookbooks to add to your shelf (51:50)Pet peeves in the kitchen (52:34)Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Interview with chef Kelly EnglishConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleConversation with chef Matt Bolus from the 404 Kitchen in Nashville Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Chef Chris Kajioka Chef Sheldon Simeon #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media
S4 E99 · Tue, June 21, 2022
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. You’ll also hear a special recipe that you can make at home if you’re in the mood for a taste of Mexico. What you'll learn with chef Maria Mazon The simple beginnings of her food (2:50) Where the food comes from and how Maria Mazon sources it (4:10) The tortilla making process (4:32) Chef Maria Mazon's relationship with her business partner (5:38) Why her next project won’t be about tacos (7:53) Why you don’t see everything on the menu (10:30) The constant evolution of salsa at Boca (11:36) How being a business owner influences her creative process (12:27) Where Maria Mazon finds inspiration (13:35) The memories that charcoal brings out from her childhood (14:40) How the flavors of Sonora come through in chef M aria Mazon's food (15:54) Why her salt is so special (16:40) How her family talked her into going on Top Chef (17:33) What Maria Mazon found the most challenging about being on TV (19:04) Her biggest lessons and takeaways from the show (20:19) How life changed after Top Chef (21:13) Chef Maria Mazon favorite challenges on the show (21:59) A Maria-style dish you can cook at home (24:11) A food tour of Tucson (27:06) Her guilty pleasure food (28:10) The best Mexican cookbook you’ve probably never heard of (28:29) Maria’s biggest kitchen complaint (31:07) The condiment she’s learned to love and the spices she can’t live without (31:21) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with woman chefs Conversation with chef Suzanne Goin from Los Angles Conversation with chef Masako Morishita in WDC Interview with chef Tiffany Derry in Dallas Interview with Pastry Chef Erin Kanagy-Loux from Brooklyn Conversation with chefs from "her Name is Chef" documentary Conversation with Mely Martinez Interview with chef Elizabeth Falkner Interview with chef Silvia Barban from Brooklyn Conversation with chef Misti Norris in Dallas Conversation with chef Kim Alter in San Francisco Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Chris Kajioka Chef Sheldon Simeon Chef Erik Ramirez #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption {
S4 E98 · Tue, June 07, 2022
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 with respect, and he shares an important word of advice for young cooks. What you'll learn with chef Andy Doubrava The menu structure at Rustic Canyon 4:42How frequently the menu changes 6:31Unique sustainable farming relationships 7:43Chef Andy Doubrava focus on preservation 8:47The pandemic-era dinner series he hopes to bring back 10:33How Andy Doubrava describes his cooking style 12:23Finding the balance between being creating and running a business 13:41Why MSG might not be so bad 14:20On working with chef Jeremy Fox 15:16Defining simplicity 16:31Chef Andy Doubrava's colorful sources of inspiration 18:44The collaborative process in the kitchen 20:37How his cooks get to flex their creativity 22:51The scientific roots of Andy Doubrava's cooking 23:30Why he transitioned from a musician to a chef 24:33The connection between playing music and cooking 25:51Andy Doubrava's poignant advice for young chef’s 27:21His recipe for the perfect pork chops 30:25The “curveball” in his recipe for chops 34:12A little known fact about Andy Doubrava's food phobias 35:03Where to eat in Santa Barbara 37:18His guilty pleasure food 39:14Cookbooks to inspire you 40:25Kitchen pet peeves 42:13His favorite spice that he puts on everything 43:27Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Interview with chef Suzanne GoinConversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Sheldon Simeon Chef Chris Kajioka Alan Bergo #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Rustic Canyon Restaurant in LA Beets & Berries from Rustic Canyon @weis
S4 E97 · Tue, May 24, 2022
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 shares his sources of culinary inspiration, his adventures in Aspen, and the details of his upcoming project in Boulder, Colorado. What you'll learn with chef Byron Gomez Why Chef Byron Gomez chose to participate in Top Chef (3:02) The hardest thing he’s ever done (4:43) How the pressure of cooking on TV differs from cooking in a Michelin-starred restaurant (7:05) One surprising aspect of Top Chef that people don’t know (8:33) The biggest lesson Top Chef Byron Gomez learned from the show (10:12) His favorite challenge from the show (11:40) Why Chef Byron Gomez struggles with his cultural identity (12:17) His childhood memories from Puerto Rico (14:54) His culinary family roots (17:10) Why Chef Byron Gomez finds the smell of food so comforting (17:42) How his family came to the US (19:17) His first cooking job (21:10) Moving to New York to get his foot in the door (21:55) A short trip through the evolution of modern Michelin cuisine (23:29) The styles of the leaders he’s worked under (26:45) Chef Byron Gomez advice for aspiring young chefs (30:18) How to educate yourself rather than going to culinary school (32:47) His experience working in Aspen (34:21) How he describes his culinary style (37:07) His sources of inspiration (40:03) What’s next in Colorado (43:15) Top 5 spots to eat in Aspen (46:05) His guilty pleasure food (48:42) Top cookbooks (49:04) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Top Chef Guests Conversation with chef Sheldon Simon Conversation with chef Tiffany Derry Interview with chef Elizabeth Falkner Interview with chef Silvia Barban Conversation with chef Brother Luck Conversation with chef David Burke Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Nick DiGiovanni Chef Sheldon Simeon Click to tweet In a Michelin restaurant, you have a team of people who will back you up and try to get you there. Because at the end of the day, it’s the reputation of the restaurant, so you have that teamwork. On Top Chef, you are on your own. Click To Tweet What Top Chef does is that it builds a brand for you. It tells your story. Click To Tweet Confidence is a tool that I've come to rea
S4 E96 · Tue, May 10, 2022
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 and breaks down what it’s like managing near-constant change with the concept of Kaiseki. He also shares his favorite way to make fried rice at home, and his special recipe for XO sauce. What you'll learn with chef Will Fung Smells from chef Will Fung childhood (3:20) The gingery fish dish he grew up on (3:56) Breaking down the concept of the Hot Pot (5:29) How hot pot flavor profiles vary by region (7:25) The story behind Fat Choi Hot Pot (8:48) The cultural influences of China Chilcano (9:47) Dishes you’ll find on the menu at China Chilcano (10:36) Chef Will Fung experience working with Jose Andre (12:27) The menu creation process (15:26) Learning to pivot when supply issues happen (15:35) How chef Will Fung incorporates seasonal themes into his food (17:29) Understanding Kaiseki, the art of fine dining in Japan (21:56) The resources required to manage a 12-month changing menu (24:09) What floral arrangements and plating food have in common (24:48) Lessons from Kaiseki cuisine (25:35) A Kyoto food experience he’d like to see more of in America (27:03) Chef Will Fung favorite piece of cooking equipment (28:03) How to make fried rice at home, Will Fung-style (29:49) 5 spots to eat in DC (32:19) His guilty pleasure food (34:23) Cookbooks he’s been inspired by (34:49) One kitchen pet peeve (36:00) The sauce he always has on hand at home and how to make it (36:46) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area Conversation with Chef Opie Crooks Conversation with Chef Matt Conroy Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Chef Sheldon Simeon Nick DiGiovanni #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */
S4 E95 · Tue, April 26, 2022
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 creativity. What we covered in this episode Chef Opie Crooks' culinary school experience (3:20) How the restaurant at Le Cordon Bleu stacked up (4:36) Perspective on going to culinary school or not (5:34) How chef Opie Crooks became part of the team at Roy’s (7:15) Advice for aspiring restaurateurs (12:39) The inspiration behind No Goodbye’s (14:51) Why chef Opie Crooks is not selling a “concept” (15:52) What farm to table cooking looks like in the Mid Atlantic (16:11) How seasonality inspires creativity (16:45) Creating relationships with local producers (19:31) Ingredients inspiring him right now (23:17) How the hotel restaurant experience differs from other restaurants (24:55) Cooking food that needs to travel (26:24) Comparing creativity between breakfast, lunch, and dinner (28:00) Seasonal dishes to prepare at home (30:13) The current food scene in DC (31:04) A food tour through the city (31:45) Chef Opie Crooks' guilty pleasure food (31:59) Cookbooks to inspire you (32:15) Kitchen pet peeves (33:03) His condiment obsession (33:29) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area Conversation with Chef Matt Conroy Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Click to tweet Being a chef requires that hands-on instinctive approach and discipline. It's like being a woodworker; you can read all you want about how to make a boat from wood, but until you actually go do it, it's not really feasible. Click To Tweet I can cook a dish, but it doesn't matter if I can cook it. It matters if the cooks, who are going to be cooking it every single night, know how to cook it. Click To Tweet We don't want restaurants to continue in the way that they were. So, No Goodbyes was kind of a way to say we're not saying goodbye, but we want to welcome people back into something new, something different, something that is going to be sustainable for the future. Click To Tweet I hate the word concept because No Goodbyes isn't necessarily a concept. It's not like, ‘Let me get some investors, let me pop up a couple of these all
S4 E94 · Tue, April 12, 2022
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 to open his own restaurant, and his unique creative process that brings together influences from Mexico, Spain, France, and all over the world. He also shares memories of his Yucatan childhood, his penchant for leadership, and why the way he chooses to lead matters. What you'll learn with chef Jorge Guzmán Why chef Jorge Guzmán decided to open his own restaurant (3:16) Advice for anyone wanting to open their own place (4:50) Where the food influence came from (6:15) Why they had to have a burger on the menu (7:46) What makes Yucatan food so distinctive (9:44) The worldly history of El Pastor (11:14) Chef Jorge Guzmán's top 3 Yucatan favorites (11:59) How Sueño differs from Petit Leon (14:16) Flavors from Jorge Guzmán's childhood the Yucatan (14:54) Where his creative process starts (16:37) The Petit Leon take on El Pastor (17:13) Why collaboration is key (19:35) The special spice paste they use to add flavor (21:29) How Pollo al Carbon was born (24:04) Why finding funding is so challenging (25:19) Chef Jorge Guzmán's experience of going to Culinary School (27:08) The key skill you’ll get in culinary school (28:03) His intuitive hiring process (29:08) His one regret coming up as a chef (29:54) How he influences a positive work culture (31:28) Why managing by fear doesn’t work (33:51) A dish to try at home (36:02) The eclectic restaurant culture in Minneapolis (37:28) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Nick DiGiovanni Chef Sheldon Simeon Chef Erik Ramirez Click to tweet With me being the chef-owner, you're gonna get a lot of Mexican influences with the food, and it's something that I wasn't willing to budge on. Click To Tweet We didn't want to have our restaurant defined as a cuisine. We wanted it to be a great space with great food, and when you vocally talk about it, it almost doesn't make sense. But when you go and experience it, it all just kind of comes together. Click To Tweet In Minneapolis, if you don't have a good burger, you're dead in the water. Click To Tweet One of the reasons that I cook is because it reminds me of home. And it's one of the ways to kind of transport myself back
S4 E93 · Tue, March 29, 2022
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 favorite food spots in Honolulu.Listen to my conversattion with chef Chris Kajioka on Apple Podcasts here!Listen to my conversattion with chef Chris Kajioka on Spotify here! What we learned from chef Chris Kajioka Where the name Miro Kaimuki originated (3:11)The concept behind the menu (4:49)His experience in culinary school (5:56)Why the discipline at CIA was good for him (7:37)Why he prefers to hire cooks with no experience (9:03)What it’s like to work with Thomas Keller (10:57)The important role Roy Yamaguchi played in his career (13:22)The city he can’t stop returning to (18:08)The Japanese influences in his food (18:28)The flavors he’s infusing with his Dashi (19:39)Why the menu at Miro is vague (21:51)Where to find the “best” bread in the country (22:55)A peek into his creative process (24:14)What makes Hawaiian food stand out (25:55)Why ingredients matter (26:47)Why technique wins over creativity (27:20)The list that shaped his career (30:29)What longevity can teach you (31:26)The challenges he faced during the pandemic (33:33)Where the name Papa Kurt’s comes from (35:33)The secret ingredient that gives their mayo a punch of flavor (38:05)A restaurant tour of Honolulu (38:58)His kitchen pet peeve (43:24)A goal he’s aiming for one day (44:08)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Hawaii Interview with chef Sheldon SimeonConversation with chef Roy YamaguchiConversation with chef Jean-Marie Josselin in Kauai #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Ahi Brioche/ Taro Paillasson with aged maple, Kaluga caviar by chef Chris Kajioka Kusshi Oyster, seaweed mignonette by chef Chris Kajioka Panisse Spanish octopus. saffron. by chef Chris Kajioka Butternut squash. black sesame. urfa. golden raisin, and sourdough. salted butter. “za’atar” at Miro Click to tweet The older I get, the more I’m inspired by Japan. I'm Japanese and I've been traveling there now off and on for about eight years, pretty religiously. Click To Tweet
S4 E92 · Tue, March 15, 2022
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 inspires his menu, and the importance of always staying curious in the kitchen. What you'll learn with chef Matt Conroy The definition of a “neo-bistro” (3:11) How he creates French traditions with a modern twist (4:44) The variety of influences you’ll find at Lutèce (5:45) Chef Matt Conroy's process for coming up with a new dish (7:20) Transforming comforting classics into modern dishes (8:24) Chef Matt Conroy's collaborative process (9:35) Why foundation should come before creativity (11:56) How Matt Conroy built technique without going to culinary school (13:13) The importance of curiosity in the kitchen (14:02) Why he became a chef (15:18) Influences that made him pursue the culinary profession (16:32) Tips for aspiring restaurant owners (19:13) Why the kitchen should always take the time to sit down and eat their food (20:35) The challenges of researching Mexican food versus French food (22:24) Similarities and differences in Mexican and French cooking (24:33) Chef Matt Conroy newest passion and how it’s driving his travel plans (26:37) The tradition of Birth Year Wine (27:30) How we got interested in natural wine (29:03) The best way to start exploring natural wines (30:33) Recipes to try at home (32:10) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Soleil Cocktail with Bourbon at Lutéce dc Steak Tartare Neo Bistro from chef Matt Conroy Rabbit from chef Matt Conroy
S4 E91 · Tue, March 01, 2022
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 Awards. In 2021, she received StarChefs’ Mentor Award. You’ll hear about the culinary inspirations behind a.o.c., Goin's new hotel restaurant concepts, and how she’s forging a close connection with local farmers in both the kitchen and bar programs. She also shares how she uses seasonal produce in her unique creative process and the rewards and challenges of running restaurants. What you'll learn with chef Suzanne Goin How the business at Lucques inspired a.o.c. (3:30) Why the cheese course comes first at a.o.c. (5:21) The inspiration behind my favorite dish at a.o.c. (8:29) Why Suzanne Goin doesn’t use the term mixologist (10:23) How they incorporate kitchen ingredients at the bar (11:12) What stands out about their cocktails (11:59) The origins of Suzanne Goin’s love for pastry (13:52) How a.o.c. Brentwood came to be (15:00) Suzanne Goin’s first job (16:24) How the style of food in NY compares to the west coast (17:46) Why you probably won’t see her opening restaurants outside of LA (19:08) The concepts behind Suzanne Goin's two hotel restaurants (20:12) Suzanne Goin's love for Portuguese food (21:50) Why they decided to close Lucques after 22 years (25:34) What brings her joy in her work (26:28) Suzanne Goin advice to people who want to be in the restaurant business (27:05) The hardest parts of running a restaurant (27:44) Her mentors coming up in the business (28:25) Training new cooks in the kitchen (35:55) Her thoughts on the stereotypes of men and women in kitchens (39:35) How she gathers inspiration (42:22) Why the gift of honey is always appreciated (46:14) How to cook her favorite Brussels sprouts (47:04) LA restaurants on her “Want-to-try” list (49:52) Cookbooks to inspire you (52:42) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float
S4 E90 · Tue, February 15, 2022
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 career, but ended up cooking instead. You’ll also learn about the flavors of Japanese comfort food, the different types of dashi and how they’re made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine. What you'll learn with Masako Morishita Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family’s 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area. Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Baked
S4 E89 · Tue, February 01, 2022
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 Mexican cuisine is still in the discovery phase, and how the diversity and abundance of ingredients across Mexico allows for countless interpretations of familiar dishes. What you'll learn with chef Fermin Núñez What it felt like to be named as one of the best new chefs of 2021 (2:49) The inspiration behind Suerte (5:46) How masa is made (7:20) Why Mexican cooking breaks the usual rules of cooking (8:20) How each variety of corn performs differently when you cook it (9:25) Pairing your tortillas based on the type of corn and fillings (11:44) What it takes to produce restaurant-portions of masa (13:17) How Fermin Núñez learned the art of making masa (14:39) The mystery and excitement that defines Mexican cuisine (16:23) Why Mexican cooking is largely undocumented (17:23) The cultural influence and variety that shapes Mexican food (17:53) Countless ways to make salsa (19:12) Why Fermin Núñez became a chef (20:09) What he’s learned from chef Rick Lopez (22:00) Why a great chef has a well-stocked pantry (23:40) The importance of collaboration (25:24) How ingredients lead the direction of the menu (27:08) Chef Fermin Núñez most recent food fetish (28:57) Food memories that awaken with the smell of fresh masa (31:20) Where to eat in Austin (31:55) Cookbooks to add to your collection (33:03) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Austin Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #g
S4 E88 · Tue, January 18, 2022
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 and how he was inspired to open his own restaurant in Maui. He also talks about his experience blending together several cultural influences from China, Japan, Korea and the Philippines, and how those blending cultures have influenced Hawaiian cuisine. He shares his culinary inspirations and influences from childhood to today, and his experience putting together a bestselling cookbook. What you'll learn with chef Sheldon Simeon Defining the aloha spirit (4:14) What to expect from the book (5:56) How he’s helping feed his local community (6:29) Legends from the 90s era of Hawaiian cuisine (9:25) Misconceptions people have about Hawaiian food (11:04) Why so many cultures helped shape the food culture of Hawaii (11:58) Dishes from a changing cultural lens (15:29) The origins of poke (18:12) How to make a great poke at home (20:12) Traveling the islands through various tastes (23:19) Where the name Tin Roof came from (25:05) Inspirations that make up the menu (26:47) Why it’s important to support small, community restaurants (29:07) Upcoming changes to expect from Tin Roof (30:25) His spur of the moment decision to return to Top Chef (31:33) How his second Top Chef experience was different from his first (34:10) The smell that reminds him of childhood (35:19) An important Hawaiian condiment (36:32) What and where to eat the next time you’re in Maui (37:53) The guilty pleasure he can’t stop eating (40:08) Cookbooks to add to your collection (40:46) Condiment must-haves (41:50) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Hawaii Conversation with chef Roy Yamaguchi Conversation with chef Jean-Marie Josselin in Kauai Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Spicy chicken sandwich by Chef Sheldon Simeon Poke Bowl at Tin Roof Maui
S4 E87 · Tue, January 04, 2022
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 creating a “best of” restaurant list. What you'll learn with Craig Laban The day to day life of a restaurant critic (2:35) Food Critic Craig Laban explains difference between a food columnist and a food writer (3:36) The birth of the Liberty Bell rating system (4:56) How Craig Laban's job changed during the pandemic (8:52) Why he tries to remain anonymous (11:34) How Craig Laban got into food writing (14:53) The effect of social media on the food world (20:30) How the internet is inspiring a more global perspective among chefs (21:06) Choosing restaurants to review (22:49) How the Dining Guide differs from the year-round reviews (24:10) How you narrow down the Top 10 best restaurants (25:20) Finding the spark of magic in a restaurant experience (27:03) Why investing in a food critic as a publication is worth it (29:05) What makes restaurants in Philadelphia unique (30:18) The biggest food trends influencing the city right now (31:41) Philly’s top 6 must-try restaurants (35:36) Food Critic Craig Laban's most inspiring cookbooks (40:31) The best and worst aspects of being a food critic (41:28) Blowback after negative reviews (43:12) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Philadelphia Conversation with Celebrity Chef Jose Garces Conversation with Chef Richard Landau Interview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Nick DiGiovanni Click to tweet My mission is to essentially size up Philadelphia's food scene. All corners of the food scene, from fine dining to food trucks to neighborhood places, and tell people what's out there and where they should be spending their dining money. Click To Tweet The best thing about being a food critic is just this privilege of being able to explore the magic talents of the food in how people express themselves through food and restaurants. Click To Tweet I don't think I've changed my central mission, which is to really explore a region through the lens of food and restaurants and tell the stories of where we live and how we live. Click To Tweet I think the minute you remove tha
S4 E86 · Tue, December 21, 2021
How an Unexpected Phone Call Changed Her Life, with Tiffany Derry
In today’s episode, I talk to Chef Tiffany Derry of Roots Chicken Shak and Roots Southern Table. From the comfort of these Dallas, Texas kitchens, she’s taken Southern food to new heights. Inspired by the dishes her family made when she was young, she always felt that this cuisine deserved a place at the table. And since no one else had done it to the level she was searching for, she sprung into action. You’ll hear about the concept behind Roots Southern Table and her smaller operation Roots Chicken Shak, and you’ll get a little taste of the Chicken Sandwich that’s making them famous. She also talks about the misconceptions people have about Southern cuisine, what makes it so unique, and why it deserves to be honored and shared. She also talks about what it’s really like to be a chef on TV and a prominent voice for the long-held traditions of Southern food. Listen to my conversation with chef Tiffany Derry on Apple Podcast here!Listen to my conversation with chef Tiffany Derry on Spotify here! What you'll learn with chef Tiffany Derry The phone call that changed her life (3:31)How being on Top Chef changed her (4:55)What drives her towards the adrenaline rush of competition (7:43)How she learned to appreciate her Southern roots (8:31)The misconceptions of Southern food (9:30)The best fried chicken sandwich in Dallas (11:00)Why she keeps the menu small (12:50)How Roots Southern Table was finally born (14:00)The family memories that inspired the menu (15:20)What “Southern food” means to her (17:07)Representing as Black female chef when there were few others (20:12)How she’s paying it forward to other aspiring female chefs (22:21)The fresh angle of her new TV show on PBS (23:29)The truth about Gordon Ramsay (27:03)Her absolute favorite ingredient to cook with (27:56)How the menu is divided at Southern Kitchen (29:11)The one thing everyone tries to steal from the table (30:25)Her other sources of culinary inspiration (31:29)How to make her mom’s Bacon, Egg & Rice dish (33:33)The Southern dish that most reminds her of childhood (35:19)Her top food stops in Dallas (36:11)Her favorite guilty pleasure and how enjoys it without blowing her diet (39:02)A French-inspired Southern duck dish (40:41)Her most influential cookbooks (42:04)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Dallas Conversation with Chef Misti Norris from Petra and The Beast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gal
S4 E85 · Tue, December 07, 2021
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 in the UK, and how his grandmother’s love for fine foods influenced his passion for cooking from an early age. He talks about the dumb luck of scoring his first job with a local Michelin starred restaurant, his philosophy of creativity, surprise, and sustainability that drives the menu at Amorette, and the importance of positivity and respect in the kitchen. What you'll learn with Chef Rikku Ó’Donnchü How Chef Rikku Ó’Donnchü's early life influenced his love for cooking (4:05) His family cooking hero (5:22) The luck of finding his first restaurant job (6:57) Chef Rikku Ó’Donnchü biggest mentor in the restaurant world (10:55) How he learned to merge his chemistry degree and his love for cooking (11:47) The food philosophy that drives Chef Rikku Ó’Donnchü's creative process (13:39) Why a sharing culture among chefs is good for everyone (15:28) Behind the scene secrets of MasterChef UK (18:27) How Chef Rikku Ó’Donnchü earned the nickname “The Viking Chef” (20:18) The surprises you get from a blind tasting (22:25) Why Ramen is so rogue (25:01) *The importance of marketing your food concept the right way (27:02) The backbone of the menu at Amorette (31:18) What sustainability really means (31:46) A sustainable Caprese salad (33:46) The difference between molecular and science-driven gastronomy (36:21) His primary sources of inspiration (38:13) How to balance technique and creativity (40:14) The fruit that reminds him of his childhood (41:08) How Chef Rikku Ó’Donnchü was beaten by a leek (41:52) Why the “yelling chef” way of managing a kitchen isn’t productive (43:10) How to start the day with positivity in any kitchen (44:32) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in and near Philadelphia Conversation with Chef Richard Landau Conversation with Private Chef Chris Spear Interview with Chef Brian Duffy Interview with Chef Hari Cameron Conversation with Celebrity Chef Jose Garces Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img {
S4 E84 · Tue, November 23, 2021
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’ve ever tasted. What you'll learn with chef Kelly English What it was like opening during the financial crisis of 2008 (3:58) Where the idea to start a bakery came from (5:17) What she learned about “emergencies” from starting her business (8:22) How community helped her business survive and thrive (10:10) The home-style concept of Muddy’s (11:05) Best sellers to whet your appetite (12:42) The birth of her now legendary Pecan Pie (16:12) Where she sources inspiration for her menu (20:17) Seasonal favorites, and the secret of her Peach Pie (22:28) The “best thing you can do with ginger” (24:41) Ingredients she refuses to work with (27:10) What makes her Chicken Pot Pie so good (29:33) Pie advice for beginner bakers (32:33) A culinary tour through Memphis (36:15) The cookbook she can’t put down (39:21) What she’ll bring if you invite her over for dinner (42:17) Why you won’t see her in TV cooking competitions (44:19) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with Chef Kelly English from Memphis Conversation with chef Matt Bolus from the 404 Kitchen in Nashville Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Muddy’s Bake Shop Chocolate Dream Pie Muddy’s Bake Shop icing process Pie selection at Muddy’s Bake Shop in Memphis Kate Gordon’s Peach Pie Click to tweet You don't know what you don't know. And you know, if you're dumb enough to try doing it, and the height of a recession, well, maybe it'll work. Click To Tweet All my family and friends were like, “Are you crazy? I think you should think about this more.” Every single one of them when I said, “Well, I signed a lease and I’m doing i
S4 E83 · Tue, November 09, 2021
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 preview of a few dishes you can expect to see on the menu of his much anticipated rustic + modern Italian restaurant, and the numerous upcoming projects that are keeping this talented chef busy as he continues to make culinary waves in America and beyond. What you'll learn with Chef Declan Horgan What motivated him to get involved in Hell’s Kitchen (2:36) His impression of Gordon Ramsay (4:56) Lessons learned from working on the show (6:29) His personal best dish of his show season (8:09) Who inspired him to start cooking (9:57) What he prepared for his first dinner party at age 7 (10:55) His culinary mentors (12:52) Why he moved to America (13:51) What Irish food could be (15:50) A modern twist on a traditional Irish dish (18:20) His passion for BBQ sauce (20:36) How he came up with the concept for his new restaurant (22:53) The inspiration for his upcoming menu (26:00) An unusual dish that he’ll feature (28:04) The role of local foods and foraging in his restaurant concept (31:19) Upcoming projects to keep an eye out for (33:54) The most important aspect of being a chef (36:19) His guilty pleasure foods (37:37) Thoughts on Austin’s BBQ scene (38:47) A food tour through DC (40:47) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in DMV and Delaware areas Conversation with Private Chef Chris Spear Covid-19 - Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Wasabi Cucumber Salmon by Chef Declan Horgan Duck wings BBQ sauce by Chef Declan Horgan Orecchiette pasta by Chef Declan Horgan Osso Bocco by Chef Declan Horgan Click to tweet The experience being on Hell’s Kitchen was one of the maddest things I've ever done in my life. It was specta
S4 E82 · Tue, October 26, 2021
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 which Puebla-styles and flavors show up in his particular style of food and drink. He shares his personal and professional culinary influences, how they inspire him, and how he incorporates a world of influence on his restaurant menu through the lens of fresh Mexican ingredients. What you'll learn with chef and Mixologist Junior Merino The impact of Mexican cuisine has had on the US (2:50) How Mexican food is misunderstood in the states (4:00) The various types of Mexican food we experience (5:05) How the Puebla style influences his creative process (6:24) The history and evolution of mole (9:02) One common ingredient misconception about mole (10:59) The traditional preparation of mole (11:34) Defining the concept of “Nuevo Latino” (13:26) Various types of tortillas and how they’re used (14:57) The 30 types of tacos served at M Cantina (15:52) Applying a made-from-scratch philosophy (20:32) Why juicing is harder at home than in the restaurant (21:46) How insects are incorporated on the menu and how they’re served (23:36) The pre-hispanic foods of Mexico (26:14) World-wide sources of inspiration (27:45) Where his biggest inspiration comes from (28:58) How his experience as a sommelier influences his cocktails (30:13) The unusual flavors he sources from Mexico (31:53) A recipe you can make at home (33:27) Where and how Mexican crema is used (35:18) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with Latino chefs talking about Hispanic food Interview with chef Erik Ramirez from Llama Inn and Llama San Conversation with Pastry Chef Antonio Bachour from Miami Interview with Pastry Chef Philip Speer from Austin Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with blogger and author Mely Martinez Talking Hispanic Heritage Month with 3 chefs from Austin Conversation with chef Shamil Velazquez from Charleston Interview with Celebrity Chef Jose Garces Conversation with chef Jonathan Zaragoza from Chicago Interview with chef Andre Natera from Austin Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: l
S4 E81 · Tue, October 12, 2021
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 he was inspired to pave his own pathway into pastry. You’ll hear what he’s learned from working in some of the most revered kitchens in the world, and his perception of the evolution of pastry, and the kitchen work environment, over the past two decades. He also shares how he’s learned to balance the desire for creativity and the need to conform when you’re working for and with others. What you'll learn with Pastry Chef François Payard François Payard grew up in a bakery (3:13) What it’s like working in the best restaurant in the world (5:32) Thinking like a chef versus thinking like a pastry chef (6:15) Selling pastries in a restaurant versus in a bakery (7:19) The restraints and rewards of consulting (10:34) François Payard lives in the future and accepts challenges as they come (12:32) Pastry chefs worth admiring (15:27) How the art of pastry has evolved (17:10) Advice for aspiring pastry chefs (20:42) Adapting the farm to table concept to desserts (22:31) Francois Payard sources of inspiration (26:32) The current climate of hospitality in New York (30:27) Thoughts on celebrity chef culture and social media (33:05) The inspiration and motivation behind being a chef (36:20) His junk food obsession (37:21) Inspiring cookbooks (38:46) A restaurant tour of New York (40:59) His next big dream (43:41) Links to other episodes featuring Pastry Chefs Conversation with Pastry Chef Erin Kanagy-Loux (Brooklyn) Interview with Pastry Chef Antonio Bachour (Miami) Conversation with Pastry Chef Philip Speer (Austin) Interview with Baker Matthieu Cabon (Houston) Conversation with Pastry Chef Mark Welker Interview with Pastry Chef Emily Spurlin (Chicago) Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Caramel flan by François Payard Orange tart by François Payard Paris Brest by François Payard S
S4 E80 · Tue, September 28, 2021
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 that demonstrates the vast diversity, complexity, and creativity in this geographically specific sauce category. What you'll learn about Hispanic Heritage Month and Hispanic food Why you should visit Nixta Taqueria, La Condesa, and the Fairmont Hotel in Austin (5:24)What Hispanic Heritage Month means to them (6:01)Where Texas and Mexico meet on the plate (7:41)The expanse of Mexican cuisine (9:41)Chef Edgar Rico explains the important role of corn (12:17)Chef Andre Natera talks about how Hispanic chefs have emerged in recent years (13:17)The hierarchy of high-end Mexican food influences (21:17)Changes to the fine dining ambiance (23:04)Chef Edgar Rico and Rick Lopez share their travels through Mexico for inspiration (27:11)Adopting the Mexican attitude of cooking with love (32:26)Andre Natera talks about the Unique flavors of El Paso (35:26)How US Mexican flavors vary from food in Mexico (36:30)Chef Rick Lopez talks about expressing love through food (40:10)The difference between the French and Mexican cooking styles (40:58)Grilling techniques and working with fire (44:34)Understanding nixtamalization with Chef Edgar Rico (46:00)A lesson in roadside tortillas (48:26)All about mole (51:41)A rare and unusual mole rosa (56:12)Breaking the mole mold (58:38)Food memories conjured up by smells (1:04:14)Industry advise that should be ignored (1:08:10)Ditching the BOH machismo (1:09:48)Series of rapid-fire questionsLink to the podcast episode on Apple Podcast https://podcasts.apple.com/us/podcast/flavors-unknown-podcast/id1438591377?i=1000536849542 Links to other episodes with Latino chefs talking about Hispanic food Interview with chef Erik Ramirez from Llama Inn and Llama SanConversation with Pastry Chef Antonio Bachour from MiamiInterview with Pastry Chef Philip Speer from AustinConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with blogger and author Mely MartinezConversation with chef Shamil Velazquez from CharlestonInterview with Celebrity Chef Jose GarcesConversation with chef Jonathan Zaragoza from ChicagoInterview with chef Andre Natera from Austin Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norr
S4 E79 · Tue, September 14, 2021
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 experience (3:34)Staying safe when eating in the wild (5:33)The legality serving foraged foods in restaurants (7:31)The wildly diverse world of morels (11:03)Dedication to a wild gardner (13:49)A root to flower concept of cooking (16:19)Looking at foraged plants through a cultural lens (22:28)How to cook with daylilies (28:21)The most exciting foraged flavors (30:25)Debunking the acorn myth (34:27)Extending the shelf-life of wild greens (39:02)Foraging in every season (42:05)Viewing the world as an edible amusement park (44:54)Foraging recipes to make at home (46:46)One must-have cookbook for forager chef’s (48:42)A culinary tour of Minneapolis (49:16)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bird Cherry Cake by Alan Bergo Galium Triflorum – Fragrant Bedstraw Sunflower Artichokes Spruce Tip Panna Cotta Click to tweet No one is going to die when you have a forger that knows what they're doing. Click To Tweet Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It's really just made me a deeper appreciation for what seasonal food is. Click To Tweet If you interact with your environment, you can have fresh wild greens until basically the snow falls. Click To Tweet A funny thing about morels is that they're absolutely 100% toxic raw, if you put them on a burger raw, you're going to go straight to the hospital. Click To Tweet
S3 E78 · Tue, August 31, 2021
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 cuisine, his sources of inspiration, and the food concepts at his New York restaurants. What you'll learn with chef Erik Ramirez Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Madai ceviche, coconut, uni, matcha Aged duck nigiris @ Llama San
S3 E77 · Tue, August 17, 2021
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 scaling small-batch quality in the high-numbers world of professional catering. What you'll learn with Pastry Chef Erin Kanagy-Loux Why Erin Kanagy-Loux has so many different regional influences (3:15)Her memories of culinary Japan (6:52)What it is about Japanese food that keeps Pastry Chef Erin Kanagy-Loux coming back to it (10:28)Miso 101 (11:01)The difference between Western and Japanese sweets (11:53)Traditional Pennsylvania-Dutch foods (15:03)Learning from-scratch-cooking through Erin Kanagy-Loux Amish roots (17:06)How she decided to become a pastry chef (19:54)Mentally constructing a 37 layer cake (23:59)How to scale quality in the catering world (30:16)What Erin Kanagy-Loux loves about teaching (32:21)Why she’s considered the “MacGyver of pastry” (36:04)Her favorite niche-ingredient of the moment (39:51)A food tour through Brooklyn (41:29)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes with Pastry Chefs Conversation with Antonio Bachour from MiamiInterview with Elizabeth FalknerConversation with Philip Speer from AustinInterview with Emily Spurlin from ChicagoConversation with Baker Matthieu Cabon from HoustonInterview with Mark Welker Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Sake Kasu Chocolate Decadence Erin Kanagy-Loux / Sake Kasu Cake Pastry Chef Erin Kanagy-Loux The MacGyver of Pastry Click to tweet I have a huge salty tooth. I love making pastry, and I know I'm good at it. But if I have an option, I want something salty. Click To Tweet I draw
S3 E76 · Tue, August 03, 2021
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 Zayde Naquib fell in love with coffee (3:57) Advice on how to make a great cup of coffee at home (6:08) How to reduce acidity (9:10) The bean selection process (10:46) Zayd Naquib describes the emotional aspect of tasting (14:21) Variety versus origin (15:48) Why Zayde Naquib don’t use an espresso machine to make espresso (20:52) The roasting style you’ll find in their beans (23:41) Advice for inspiring coffee roasters (26:44) Why they serve takeaway drinks in glass jars (30:48) Predictions for the future of the coffee industry (34:50) Books to check out if you want to read up on coffee (38:36) Why for Zayde Naquib, the simplicity of a filter coffee beats an espresso (40:10) The best way to taste coffee when you travel (41:55) How caffeine content differs between preparation methods (42:53) Pairing food and coffee properly (44:09)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner Interview with Chef Tim HollingsworthConversation with Chef Brad Miller - Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Zayde Naquib – Coffee Roaster Coffee @ Bar Nine Espresso Nectar by Zayde naquib Zayde Naquib and Emmanuel Click to tweet There are endless possibilities, which is part of the fun, but part of the challenge. So, I can get lost in the possibilities at times. Click To Tweet I don't think most people know who are coming into the place that we don't have an espresso machine. They're ju
S3 E75 · Tue, July 20, 2021
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 he believes traditions are so important, and you’ll travel with him vicariously around the world to see what he’s teaching and who he’s learning from. What you'll learn with Pastry Chef Antonio Bachour How Bachour was immersed in Puerto Rican food culture from an early age (4:09) Finding inspiration from what’s available (6:05) Gaining international recognition (8:07) The desserts that made him famous (9:16) The importance of technique (12:36) His sources of inspiration (14:05) Why we need to hold onto the classic desserts (18:17) The dish that got Bachour Miami through the pandemic (21:26) The evolution of the croissant (25:27) Why sourcing quality ingredients can be a challenge (30:25) How work propelled Bachour through a health scare (34:08) A food tour through Miami with Antonio Bachour (37:59) Instagram accounts to follow for sweet inspiration (39:44)Series of rapid-fire questions with Pastry Chef Antonio Bachour. Links to other episodes featuring Pastry Chefs Conversation with Pastry Chef Philip Speer from AustinInterview with Baker Matthieu Cabon from HoustonConversation with Pastry Chef Mark WelkerInterview with Pastry Chef Emily Spurlin from ChicagoConversation with Pastry Chef Sam Mason from Odd Fellows Ice cream Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Berries Croissant Tart by Antonio Bachour Chocolate taco fro dessert? photo by @rubenpictures Lemon “pie” sable Breton , lemon curd , lemon whipped ganache , baked crushed meringue recipe in my book Bachour Gastro photo by @lonati_fotografia Chocolate Tart @Bachour Miami Click to tweet
S3 E74 · Tue, July 06, 2021
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 learn with chef Kelly English Kelly English's Family influences in New Orleans (3:03)Where Spanish food and Louisiana style cooking meet (4:17)Kelly English mentions one key difference between European and American restaurants (7:31)The major influences of Louisiana cooking (7:57)A more flavorful way to understand local history (11:55)Kelly English explains why the future of the industry will depend upon more collaboration (16:51)A global tour of culinary flavors and processes (20:31)An example of industry collaboration (22:56)How thinking outside of the box is keeping people employed (24:54)Kelly English’s creative process (26:51)Transitioning from the need to impress to a desire for meaning (28:31)The diversity of the Memphis restaurant scene (31:53)Kelly English's rules for making roux and the perfect gumbo (33:37)A restaurant tour of the best of Memphis (37:22)Top condiments and spices, and an ode to hot sauce (40:33)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Conversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleConversation with chef Matt Bolus from the 404 Kitchen in Nashville Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Suquet de Musclos i Pulpo mussels and saffron and tomato and potato and octopus Fried Chicken Yo PoBoy | The Second Line Memphis Seared seabass | cauliflower puree, mach choux, grenobloise by Chef Kelly English beeler’s tomahawk porkchop — butternut squash puree, wild rice, maple gastrique Click to tweet New Orleans is such a unique an
S3 E73 · Tue, June 22, 2021
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 learn in this episode of Her Name is Chef The inspiration for the documentary "Her Name is Chef" (3:49)The system of power within the restaurant structure (9:05)Paying respects when a star (Chef Fatima Ali) is lost after filming "Her Name is Chef" (11:45)The difference between male and female cooking (15:17)Global influence of the US restaurant model when it comes to gender (19:27)The gender stereotypes female restaurant owners face (23:20)Arguing price points when you’re the expert (24:57)Sage advice for aspiring female chefs (30:11)Inspiration for the food coming out of these female-run kitchens (32:27)How the documentary is inspiring young women (39:48)Why it all comes back to simplicity (43:56)Post-pandemic restaurants to add to your list (49:12)Cooking fails from the pro’s (52:06)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes with current guests from Her Name is Chef Conversation with Chef Elizabeth Falkner (episode #63) #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Elizabeth Falkner and Film Director Peter Ferriero Film Director Peter Ferriero Chef Fatima Ali on the set of Her Name is Chef Chef Juliet Masters from The Edge in Harlem on the set of Her Name is Chef Click to tweet “I said, ‘Oh my god, this is a story and I do want to tell it and I want to find the best female chefs’. And I did not have a problem finding female chefs because there's just so many of them all over the country.” Click To Tweet “The whole current restaurant structure has been built by men. So it's not that women haven't been in charge for hundreds of years before all this. We still have vestiges from the past in our systems.” Click To Tweet “I generally like female cooking more than male cooking. But that's just my personal preference. I think that we do have different attitudes and different ways of running kitchens and just a different way of handling food." Click To Tweet “Having us have more face ti
S3 E72 · Tue, June 08, 2021
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 working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety. What you'll learn with Chef Dan Kluger Choosing to open a restaurant during the pandemic (3:04)Why it always comes back to comfort food (5:23)Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10)Writing a cookbook focused on the pursuit of flavor (9:12)Balancing the peaks and valleys in every meal (11:24)Chef Dan Kluger advises to build a comprehensive pantry (16:28)The importance of basic technique (19:07)Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34)The conversation that the pandemic finally opened up (29:42)Chef Dan Kluger' sources of creative inspiration (31:04)Building on creativity with spices (33:01)Seeking simplicity (33:37)The perfect summer salad to try at home (35:08)Series of rapid-fire questionsKluger’s food tour of Manhattan (36:40)Link to the podcast episode on Apple Podcast Links to other episodes in New York Interview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Dan kluger and flavors unknown Cornmeal crusted skate at Loring Place Baked ricotta at Loring Place Grandma style pan pizza Roasted asparagus at Loring Place Wood grilled broccoli salad Sugar snap peas by Chef Dan Kluger Asparagus “fries” by Chef Dan Kluger Click to tweet I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the ta
S3 E71 · Tue, May 25, 2021
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 help other industry professionals make healthier, more sustainable choices. What we covered in this episode Philip Speer describes the unique architectural characteristics of Comedor (3:28) The culinary inspiration of the food and how it’s sourced (5:59) Chef Philip Speer talks about his sweet inspirations from the dessert menu (9:12) Finding the right balance between sweet and savory (13:29) Why servers are your best link to customer feedback (15:41) How to think from a guest’s perspective according to Chef Philip Speer (16:58) Why staging is becoming more challenging for aspiring chefs (18:40) Philipe Speer suggests taking a culinary vacation in your own town or city (19:16) Industry mentors who helped shape his career (23:05) Changes taking place in the restaurant industry (26:26) Creating an environment of openness and mutual respect (29:15) Finding the motivation to shift bad habits into a healthier lifestyle (30:52) Alcohol abuse within the hospitality industry (33:56) A new, healthier way of bonding for staff (36:24) Making Mexican inspired sweets at home (39:32) A culinary tour of Austin with Chef Philip Speer (42:15) One thing he’d like to change about the culinary education system (45:51) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Austin Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera - The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ TresLeches from Pastry Chef Philip Speer Bacon and Egg Breakfast Taco Dessert at Comedor by Philip Speer Mil Crepa – Almond flour tortillas soaked in cafe de olla, layered with Mexican chocolate pastry cream Click to tweet A great chef should be eating out as much as they can and experiencing food from so ma
S3 E70 · Tue, May 11, 2021
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 critics in the US. John Mariani has spent 40 years tasting his way through culinary trends and across state lines. He’s a professional food writer, critic, author and journalist who has written for major publications like Esquire and Forbes. In today’s episode, Mariani provides interesting historical insights into the evolution of food critics. He’ll talk about how the role has changed through the decades, and offers some much needed optimism for an industry that’s been hit hard through the pandemic. What we covered in this episode John Mariani gives a short history of the food critic (4:26) The origins of the Michelin Guide (7:17) John Mariani explains the different types of restaurant critics (11:59) How funding for food critics has changed (16:33) The difference between online reviews and professional critics from John Mariani point of view (20:32) Drawing the line between criticism and just being mean (24:07) The problem with the stars system (25:32) Understanding the psychology of online reviews (27:58) John Mariani is looking into the future of restaurants through the lens of the past (32:08) Why the industry will survive (35:29) John Mariani answers whether restaurateurs are afraid of food critics (37:33) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Thanks Chef Gabriel Kreuther for the introduction Link to conversation with Chef Gabriel Kreuther - 2 Michelin Stars in Manhattan Click to tweet It's no dirty little secret about Michelin, although I think it probably comes as a surprise to many people, that they don't have that many inspectors. Click To Tweet We were told if a place is that awful, or a place you don't want to send the reader, don't write about it. Click To Tweet I'm sure when restaurateurs pick up the newspapers or the magazine, their eyes shoot or right down to the stars and if they get less than three, their hearts sink because they know that the public doesn't know the difference between two and three. Click To Tweet Everybody was saying the restaurant industry in America and France, everywhere is going to die. 70% of restaurants were going to go out of business forever. And I said, hold your horses. First of all, you don't know anything about restaurant history, if that's what you believe. Click To Tweet We're going to be very, very cautious about opening any woun
S3 E69 · Tue, April 27, 2021
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. In this episode, we’ll talk about how the industry has had to adapt through the pandemic, the growth of fast-casual, the future of gastronomy, and the lessons we can take from the disruptions of 2020. You’ll hear why it’s important to source food locally, and how to cultivate symbiotic relationships between chef’s and growers. What we covered in this episode The concept behind Fat Belly Pretzels (4:28) How a business was born during the pandemic (6:33) Why adapting during the pandemic came naturally (9:59) Rethinking the industry post-pandemic (12:12) The European history of the pretzel (15:14) An outlook on the future of gastronomy (18:51) The differences between working for private or fast casual restaurants and being an entrepreneur (23:26) The connections between food and culture (29:01) Sourcing food responsibly and working with local producers (34:20) Simplicity and location as inspiration (36:37) A creative collaboration of Southern American, African, and Chinese influences (43:26) Nashville foodie hotspots you should add to your list How kitchens have become better with inclusion (51:08) Foraged flavors of the south (53:48) Series of rapid-fire questions Links to other episodes in Nashville Conversation with Chef Matt Bolus from the 404 Kitchen #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Cookie – Fatbelly Pretzel Pretzel by Chef Levon Wallace Chocolate Pretzel Babka – Fatbelly Pretzel Pimento Cheese Pretzel Babka by Chef Levon Wallace Click to tweet I decided to do what I know how to do best, which is doing something for someone else. That usually works nine times out of ten to get me out of any kind of situation. Click To Tweet It's that human connection, and who doesn't love a hot pretzel? It's kind of hard to get bummed out when you get a hot pretzel. Click To Tweet What's important to me in food are things that are handmade, homemade, simple, and good food made from real ingredients. Click To Tweet In the foodservice industry that's all we do is pivot. All we've ever done is adapt. You ad
S3 E68 · Tue, April 13, 2021
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 America, he brings his professional training and passion for food to the menu of this seafood-focused Charleston, SC restaurant. You’ll hear about his early cooking influences, his take on farm-to-table trends, and where he finds inspiration to keep his menu fresh and innovative. What we covered in this episode The combination of influences that make up Puerto Rican cuisine (2:20) A surprising comfort food favorite loved throughout Puerto Rico (4:15) One family recipe that’s represented on the menu at Delaney Oyster House (6:44) How Shamil’s determination finally got him into culinary school (10:03) To school, or not to school? (12:44) What Chef’s look for in a resume (14:40) Why “farm to table” should transcend the trend (17:18) Cultivating relationships with local growers (19:24) The dish that got him the job at Delaney Oyster House (22:02) Their number one selling dish (24:42) Where he finds inspiration for new dishes and ideas (26:03) A lesson in Puerto Rican hot sauces (29:19) The difference in culinary styles from Napa Valley to the South (31:54) A Shamil Velázquez-style dish to try at home (33:52) Your expertly curated food tour of Charleston (37:41) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes - Culinary Leaders with a Hispanic Heritage Conversation with Mely Martinez - Blogger and Author of "The Mexican Home Kitchen" cookbook Conversation with Chef Jose Garces from Philadelphia Discussion with Chef Andre Natera from the Fairmont Hotel in Austin, TX Conversation with Chef Jonathan Zaragoza from Chicago #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Kombu Poached Lobster, Pear, Lime from Chef Shamil Velazquez Salt Cod Empanadas, Mojo Mayo at Delaney Oyster House Abuelas Flan, Pomegranate, Nut Brittle, Sea Salt from Chef Shamil Velazquez Tarvin Shrimp Ajillo, Torn Bread at Delaney Oyster House Click to tweet Puerto Rico has a very food-centered culture. It's just there at every birthday party, quinceanera, and holiday. Everything is food. It's always about the food. Click To Tweet For
S3 E67 · Tue, March 30, 2021
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 starred in the Food Network series Chopped. Along with his wife, Chef Kate Jacoby, he’s authored several plant-based cookbooks, including Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.Excited to give away 3 signed copies of the cookbook from Chef Richard Landau - Follow the 3 steps on my Instagram account for a chance to win the “Vedge” cookbook signed by Chef Richard Landau Click here: https://www.instagram.com/flavorsunknown/ What we covered in this episode with Richard Landau Chef Richard Landau explains why the traditional restaurant model isn’t working (4:42)The romance versus the reality of working in restaurants (7:37)Chef Richard Landau and a simplified vision of the future restaurant experience (11:20)Shifting away from the brick and mortar concept (14:40)Why vegetables deserve more praise says Chef Richard Landau (16:46)Kicking the carnivore habit as a meat lover (17:57)Chef Richard Landau shares the top plant-based food trends to watch (23:05)How to add complexity to vegetables (24:54)Local seasonality versus global transportation of produce (28:24)Creative cooking rules to live by (29:42)The star of the menu at Vedge by chef Richard Landau (31:31)How to step up your taco game (36:38)A series of rapid-fire questions. Links to other episodes in Philadelphia Conversation with Chef Jose GarcesConversation with chef Brian Duffy #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ zucchini trapanese. A simple dish of sauteed shaved zucchini in a tomato, almond, basil and calabrian chile pesto topped with grated almond. Carrot steak with carrot sauerkraut puree on pumpernickel and a kimchee kraut. Corn chowder – creamed corn with a seared potato “scallop” and a tomato, pepper and parsley salad. House smoked tofu over a fava bean hummus, with dukkah spice and a green olive salad. Veggie taco recipe First, find a really good tortilla that you love.Don't limit tacos to Mexican food.Korean tacos are very popular nowadays, and also Chinese tacos.You can go to Peruvian or Brazilian cuisine influe
S3 E66 · Tue, March 16, 2021
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 authentic flavors of Mexico for the first time. She’s masterfully brought together a collection of traditional recipes from across the country, and in doing so, has inspired new generations of professional chefs and home cooks to discover the rich variety within Mexican gastronomy. What we covered in this episode Mely Martinez talks about the inspiration behind the recipes (9:48) The cultural shift driving the resurgence of traditional Mexican food (15:58) Why you won’t see a Mely Martinez restaurant (18:42) Regional differences in Mexican cuisine (22:25) Mely Martinez shares her life lessons from traditional cooking (28:16) A recipe you can make at home that you won’t find the book (35:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Dallas Conversation with Chef Misti Norris from Petra & The Beast #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Mely Martinez – Pork in Chile Morita with Rice Entomatadas, corn tortillas covered with tomato and cheese @ Mexico in My Kitchen Mely Martinez – Mole Poblano Tamales de pollo en salsa verde @ Mexico in My Kitchen Recipe: Tamales de Puerco – Pork Tamales from Mely Martinez Ingredients: For the meat: 1 pound of pork shoulder, cut into cubes 2 garlic cloves ¼ of a white onion 1 bay leaf 4 cups of water 1 teaspoon of salt For the sauce: 2 Ancho peppers, cleaned, deveined, and seeded 3 Guajillo peppers, cleaned, deveined, and seeded 2 small garlic cloves 1/3 teaspoon of ground cumin 1 tablespoon of vegetable oil Salt and black pepper to season For the dough: 3 cups of cornflour (masa harina) 1-1/3 cup of lard 2½ cups of the broth where you cooked the meat in. 1 teaspoon of baking powder Salt, if needed (the broth already has salt added) 16 large corn husks, plus more for adding to the steaming pot Instructions: 1. In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil, then reduce the heat. Simmer partially covered, occasionally skimming off and discarding the fat from the surface. Cook for about 1 hour, or until meat is tender eno
S3 E65 · Tue, March 02, 2021
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 Without Restaurants, so we’ll chat about the benefits and challenges of podcasting. What we covered in this episode Chef Chris Spear explains what makes Perfect Little Bites unique (3:08)The great debate: culinary school or industry experience? (6:10)Chef Chris Spear talks about the pros and cons of being a private chef (10:33)Sourcing inspiration for menu changes (18:46)Chef Chris Spear built a culinary community (25:40)The origin of the Chefs Without Restaurants podcast (30:10)Chef Chris Spear's biggest influences (35:49)Series of rapid-fire questions. Links to other episodes in Mid-Atlantic Conversation with Chef Hari Cameron from DelawareConversation with Chef Brian Duffy from PhiladelphiaPanel Discussion with Two Chefs from NJ - Leia Gaccione and Sam FreundConversation with Chef Johnny Spero from Washington D.C.Interview Celebrity Chef Jose Garces from PhiladelphiaConversation with Chef Drew Adams from Washington D.C.A live recording from White Birch in NJ with Chef Sam FreundA live recording with Chef Ehren Ryan from Common Lot in NJ #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and chili Worm salt Almond and Grape Gazpacho with Cucumber, Pickled Green Strawberries, Sherry Vinegar, Marcona Almonds and Herbs Scallop with Ras el Hanout, Blue Corn Grits, Whey and Roasted Carrot/Harissa Puree Crispy Pork Belly, Smoked Cheddar Farina, Apricot Chutney and Pea Shoots Click to tweet I never loved that restaurant experience. I applied for jobs out of college and was turned off by the attitude of many of the hiring chefs. These guys sounded like jerks, and I didn't really want to work for them. Click To Tweet I think if you're going to culinary school at a young age, you don't necessarily know what you want to be doing. Get out in the industry and get a taste of things. Click To Tweet The challenge with being a personal chef is people think of you more like a caterer with a
S3 E64 · Tue, February 16, 2021
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 at home. What we covered in this episode Lessons learned from being on Top Chef (4:08)The concept behind LaRina (7:09)Where Italian tradition meets modern innovation (9:33)How she finds inspiration (12:25)When she first learned how to cook (13:29)The difference between food from the north and south of Italy (15:20)Finding inspiration through seasonality (20:11)How LaRina pivoted to stay open through the pandemic (25:46)Silvia’s recipe for the perfect gnocchi (27:59)Five stops you need to make in Brooklyn (33:12)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York City Conversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desonlin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Cappellacci from Chef Silvia Barban agnolotti del plin, black lime, parmigiano Ricotta Gnocchi , basil pesto, pistacchio, zucchini blossom Smoked spaghetti , Calabrian chilies ,garlic, eggs, hazelnuts Pasta dish recipe Best gnocchi recipeInstead of using regular potatoes, chef Silvia Barban suggest to use sweet potatoes.She suggests to always bake them in the oven, instead of boiling in water because then you don't have potatoes they're very wet. So, you don't have to put as much flour as if you would have cooked them in water and it doesn’t get sticky.For 2.5 lbs of potatoes (even better if they're a little old so they're getting starchier).Bake them in the oven until they get cooked and soft.Peel them off. Always work on potatoes to make sure when they're warm and not cold. It's easier to handle and to absorb the other ingredients.Then you rice the potatoes (with a potato ricer)Add around 2 cups of regular flour, one egg, and 1 cup of grated parmesan.Add salt and black pepper.Just mix it all together t
S3 E63 · Tue, February 02, 2021
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’s that led Elizabeth into the industry (5:41) The unique convergence of cheese and perfume (7:58)How the necessity of to-go food is changing how chef’s think about packaging (13:46)How Citizen Cake merged the worlds of coffee and pastries (18:37) Where the worlds of sweet and savory collide (25:54)How broken traditions become new favorites (29:19) Fresh inspiration from the flavors of China (33:05)Reimagining the industry post-pandemic (40:16)Elizabeth’s top 5 LA eateries (43:51) How to make her perfect Manhattan (54:01)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Click on links to access other episodes in Los Angeles Conversation with Chef Tim HollingsworthConversation with Chef Brad MillerInterview with Chef Alison Trent #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Elizabeth Falkner practicing Jungshin Fitness Elizabeth Falkner in Thailand with Chefs Anita Lo and Hong Thaimee Durian chicken soup! At Y’s, Shanghai Anita is pictured with Elizabeth Falkner in the red chairs in Shanghai Barbarian Radish aka Carrot and Chrysanthemum purée, rice shoot Wood fired wok in Guanghan Breakfast in Chengdu Market in China Click to tweet “I've always liked to understand the basis of any kind of culture or language around food, and then also see where else I can take it.” Click To Tweet “My world is often about this combination of food and sport, or food and art all coming together.” Click To Tweet “I think we can all really appreciate plated food in general, or a cocktail in a glass, more than ever after this year, because everything is to-go and in a box or in a plastic cup.” Click To Tweet “I'm always studying different kinds of cuisine, and cultures of people through cuisines and the language of spices and the language of technique.” Click To Tweet “Humans have always migrated and
S3 E62 · Tue, January 19, 2021
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 refuge, and created an outlet for experimentation, through the pandemic. What we covered in this episode Bob Peters tells us why the pandemic is particularly challenging for restaurant professionals (2:22) How he’s transformed his garage into an online classroom (4:43) Bob Peters shares a few of the affordable cocktails on the menu at The Grinning Mule (7:32) How seasonality inspires his flavor combinations (11:12) Bob Peters talks about how culinary trends influence mixology (15:35) Bob Peters’ path to bartending (17:11) An introduction to the Charlotte bar scene (19:19) How local southern ingredients are represented in Bob Peter’s cocktail recipes (21:09) Where science meets creativity (23:50) The essentials of creating a great bar program (27:01) Why health consciousness is the next big trend in cocktails (30:27) Bob Peters’ favorite cocktail “trick” to wow customers (32:52) The rockstar bartender he’d love to meet (35:25) Books to inspire you behind the bar (37:18) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with mixologists Charlotte Voisey – The Exciting Life of a Brand Ambassador Beau du Bois - Listen to Your Neighborhood! Flavien Desoblin - Owner Brandy Library NYC Mixologist Angel Teta from Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Edible flower in cocktail picture from @rachelmartindesign Cheers! with Bob Peters Bob Peters and Peas & Carrots cocktail Copper Pear: combination of the @Copperdogwhisky smoked peat, pear, and rosemary. Peas & Carrots cocktail Bob Peters and punch Bob peters and Boulevardier Homemade hot chocolate with the spirit of you choice Submitted questions from podcast listeners Cocktail recipe with Bourbon? One of my favorite cocktails, sort of a boozy Manhattan-ish cocktail. I make a bourbon Negroni, and one of my favorite all-time cocktails is the Boulevardier. Well, I substitute out Campari for cynar, which is a cousin of Campari. And it gets a little bit more bitter, a little bit less sweet, very herbal, and not quite as
S3 E61 · Tue, January 05, 2021
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 Burk gives the definition of cider in the US compared to Europe (2:18) How prohibition and the temperance movement affected orchards (4:21) Ryan Burk describes the Angry Orchard product line (9:16) The path towards cider innovation (13:07) Different barrel aging techniques (17:26) Ryan Burk talks about the seasonal process of cider production (22:09) How Ryan Burk got into cider making (24:53) How Ryan Burk sees the changes and innovations within the industry (28:14) Apple growing regions and their flavor profiles (33:01) Why ciders are great for cocktails (37:51) Ryan Burk discusses how to pair cider with food (41:29) A few interesting facts about apple seeds (47:20) Ryan Burk's predictions for future trends in cider (51:25) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bitter Sweet Apples @ Angry Orchard Cider @ Angry Orchard Main Cider House Cellar @ Angry Orchard Angry Orchard – Cider House Submitted questions from podcast listeners What cocktails with hard cider? Anytime you see sparkling wine in a cocktail, you can replace it with cider. Take your favorite cocktail that has a sparkling white wine in it, take out the Prosecco and put in a dry sparkling cider, it's really going to compliment the drink. There's a traditional cocktail in the US, maybe the first cocktail, called the Stone Fence. You would have cider, your choice of spirit, in most cases, rum or bourbon, a little bit of vermouth and some bitters. I’s very simple, equal parts and q dash of the bitters, and over a rock. I really liked that particular cocktail. It's hard to say which ciders. So, when I think about that kind of a drink, like a heavier, bigger, bolder drink, something that would have rum or bourbon in it, and some bitters, I suggest something that has bittersweet in it to kind of stand up to that. I probably pick, if I was looking at Angry Orchard’s line, that's available to everybody, our Unfiltered Cider. It is a really good cider to throw in the mix for that kind of a drink. Click to tweet I've always looked to the Euro
S3 E60 · Tue, December 22, 2020
Misti Norris - The 4 'F's: Farm, Foraging, Fermentation, and 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 philosophy of using local farms and continued supporting local smaller businesses. The concept for the restaurant Petra and the Beast has always been within a philosophy of sustainability. They are a low waste kitchen. Chef Misti Norris describes how her beef heart dish is prepared. We learned about her sources of inspiration and her creative process. Think graphic novels and vinyl toys! Chef Misti Norris has done numerous pop-ups around the country and she describes some collaborations she has done with other chefs. Her ingredient obsession is turnip. When she was eight years old, the first time her 'maw maw' made boudin balls, was the moment that sparked something in her and established a real connection with food. Chef Misti Norris shares a pork rillettes recipe. Series of rapid-fire questions. Link to the podcast episode on Apple Podcasts http://bit.ly/Misti_Norris Links to other episodes in Texas Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Misti Norris @ Petra and the Beast 12 month turnip kasuzuke @ Petra and the Beast 14 month kasuzuke sun farms turnip ham Charcuterie Board @Petra and the Beast Mushroom caramel and amino glazed TX purple carrots Chef Misti Norris Sagohachi cured torihamu rolled with smoked kale powder and dried peppers. collard green cappalletti, puffed purple hulls, half sour and garlic chive beurre monte, smoked hot sauce, pancetta stecatta. Misti Norris' pork rillettes recipe You could get pork shoulder or beef chuck roast, or any kind of protein that you want to use. You braise that out and essentially until meat is falling-apart tender and fat is soft. Transfer meat and skin to a large bowl and pour fat and any cooking liquid in a pot into a heatproof measuring cup. Shred the meat and add some fat, duck fat if you have some at the hous
S3 E59 · Tue, December 08, 2020
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 purveyors. He shares his passion for Salumi and Pasta. Chef Andrew McLeod describes the concept of the Sunday Supper Series created during the pandemic. He talks about his sources of inspiration and his creative process. Chef Andrew McLeod mentions his latest ingredient obsession: mushroom pellets. He describes his experience with chef Sean Brock. Chef Andrew McLeod talks about addiction issues in the industry and the need for recovery and asking for help. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://bit.ly/Andrew_McLeod Links to other episodes in the Appalachian region Conversation with Chef Matt Bolus in Nashville Covid-19: 3 Chefs respond with Chef Ian Boden Episode with Chef Edward Lee #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Sausage BBQ Chef Andrew McLeod Freshly cased and tied n’duja Chef Andrew McLeod Hot chicken dumpling soup Chef Andrew Mc Leod Salt roasted carrots dressed in a chimichurri of the tops, cranberry, and ricotta Salami cotto with castelvetrano olive, Calabrian chili and toasted almond Ricotta caratelli with Nduja sugo Avenue M Avenue M – Brown butter apple cake with black apple and cream cheese Smoked beet cake with beet cream cheese frosting – Avenue M Submitted questions from podcast listeners Quick and easy pasta recipes with few ingredients. A recipe from Chef McLeod. "That's a really easy kind of one pot deal or one pan deal that I like to do sometimes is either farfalle or macaroni or whatever, kind of dry noodle that you have laying around to cook that. While you're doing that, render some sausage, some breakfast sausage, like hot and spicy Jake's breakfast sausage, or something like that in a pan. Toss in some kale or torn up collard greens or turnip greens, or whatever you have around and glaze that in the sausage fat. Drain off some of the fat, add a little bit of cream to the pan and toss your pasta with it and crush it with some Parmesan cheese and fine herbs and lemon juice. That's a really good, if you got twenty minutes for a quick dinner or a lunch meal." Cli
S3 E58 · Tue, November 24, 2020
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 he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm. We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron. Chef Bryce Shuman gives some advice for young cooks to be successful in their careers. He describes his experience at his (now closed) restaurant Betony in New York. Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony. His first source of inspiration - the ingredients. Chef Bryce Shuman introduces his new concept 'Ribs n sides' created during the pandemic. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in New York City Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther Conversation with Chef David Burke Interview with Chef Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desonlin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck Chef Bryce Shuman Picture @Signe Birck Fluffy pancake recipe by Chef Bryce Shuman Two cups of flour Two cups of buttermilk One half a stick of melted butter in the buttermilk One teaspoon and a half of baking powder Half a teaspoon of baking soda A pinch of salt 1/4 cup of sugar 4 eggs Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks. Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue. You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much. Fold in your whites in thirds. Get your pan hot warm, add about a cup of butter. It should be nice and foamy. Start dropping in your pancakes. You're
S3 E57 · Tue, November 10, 2020
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 Filipino food. With more than 7,500 islands, the Philippines is an archipelagic country. It went through a lot of foreign influences thought out History. Adobo is a good example is a very popular dish. That is well-known around the world, but what people don't realize that every Island and every region in the Philippines has its own variations and every family has its own variations. Chef Carlo Lamagna says that the most common answer that people give about Filipino cuisine is that it's a fusion cuisine. He couldn't disagree more. Filipino cuisine is an evolutionary cuisine. It evolves just like any other culture. Filipino cuisine has Malaysian, British, Spanish, Arabic, Chinese, Japanese, and Pacific Islanders influences. Chef Carlo Lamagna mentions that the condiment game in the Philippines is very strong. The condiments like Bagoong, Suka, vinegar, fermented shrimp pastes, fish sauces, soy sauce, or a mixture of any of those ingredients are used to personalize the dish itself. He describes his restaurant Magna as a non traditional Filipino restaurant that is inspired by its roots, by traditional and authentic flavors that are authentic to him. It is a modern Filipino restaurant serving modern versions of traditional dishes. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://apple.co/Carlo_Lamagna Links to other episodes in Portland, Oregon Conversation with Chef Bonnie Morales - A Return To Russian Cooking #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ James Beard Dinner – Regional Philippine Cuisine – “Dinadaraan” – Braised pork collar, blood sarsa, blood sausage crumble, pork ear chicharron, bone marrow suman ©Clay Williams Wines of Argentina “Breaking Borders” Recipe contest – Smoked Ham Hock Adobo Croquette, Coconut Braised Kale Chicken Tinola Noodles – Braised Chicken, Chicken Hearts and Livers, Bok Choy, Egg Noodles, Chicken-Ginger Consomme Starchefs Awards Gala – Beef Pares (PAH-res) – Anise Braised Beef Brisket, Sticky Rice, Radish, Serrano Peppers Submitted questions from podcast listeners Filipino Adobo recipe from Chef Carlo Lamagna I think a lot of
S3 E56 · Tue, October 27, 2020
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 in Europe, Greece, and Peru. Chef Lamar Moore describes his creative process and his sources of inspiration. Giving back to the community is essential to him and he wants to provide opportunities to the younger generation of cooks. Chef Marcu Samuelsson. Less than 18% of chefs are African-Americans and Chef Lamar Moore said “We have to work twice as hard just to keep up and three times as hard to earn the opportunity.” He talks about the difficulties of being African-American today and the need for equal opportunities. Chef Lamar Moore has a passion for mentoring African-American youth. Now with his celebrity chef status and his recent victory at the Vegas Chef Prizefight, he is, even more, empowered to show an example of black excellence to a younger generation of African-American. He mentions that great dish recipes ca come from mistakes. He tells the story of how the Sweet Tea Brined Pork Chops came about. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Warm heirloom beet and pumpkin salad @Bugsy & Meyer’s Roasted Cauliflower steak @Bugsy & Meyer’s Chef Lamar Moore award winning fried chicken Honey butter biscuit ,Mac m cheese frites Steak tartare foil gras cream Pimiento cheese burger recipe from Chef Lamar Moore Moore's signature burger features two thin-smashed patties, house-made pimento cheese, and pickles on a brioche bun. Toast the brioche buns in a frying pan with butter (both sides). Place a slice of cheese on top of the buns. For the patties, mix 80% Angus and 20% brisket. Add salt and pepper to the patties. Sizzle the burgers. Do not press the burger down when it cooks. For the pimiento cheese. Mix diced smokes jalapenos, raw jalapenos, red pimientos, mayo, fresh garlic, a little bit of beer, green onions, cilantro, sour cream cream, cream cheese, ad shredded cheddar.Place the burgers on the buns. Drop the pimiento cheese on top of the burgers. Serve and enjoy! Click to tweet Each week I competed on a high level and I was able to get in the heads of a lot of the chefs that I competed agains
S3 E55 · Tue, October 13, 2020
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 Benu, a three-star Michelin restaurant in San Francisco, and worked as a line cook at Cambridge restaurant Waypoint during his sophomore and junior years.He grew-up in an Italian and Persian household and describe how this multi cultural background influence his cooking.Social media is a strategic tool for Nick DiGiovanni and he shows an amazing follower base growth both on Instagram and TikTok.He is the co-founder, with Daniel Guss, of the start-up Voodles, a vegetable pasta brand for kids.Nick DiGiovanni shares his top food spots in the Boston area.Series of rapid-fire questions.Listen to my conversation with Niick DiGiovanni on the Apple Podcast here!Listen to my conversation with Niick DiGiovanni on Spotify here! Links to other episodes with chefs from Boston Episode #39 with Chef Jamie Bissonnette - Unconstrained Creativity Links to other podcast episodes with chefs who competed in food TV shows Conversation with Chef Brad Miller in episode #40 - Amazing Food Trucks!Episode #64 with Chef Silvia Barban - Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 - Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore - Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 - Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy - A Gigantic Appetite for Casual RestaurantsConversation with Chef Edward Lee in episode #21 - The Marco Polo of American Cuisine #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Tahdig – Nick DiGiovanni Egg Yolk Ravioli – Nick DiGiovanni Chai Tea – Nick DiGiovanni Nick DiGiovanni @MasterChefs season 10 Go-To Pasta from Nick DiGiovanni I find it hard to beat just a good homemade pasta with some sort of homemade pesto. That's always my go-to, and my favorite. It's so easy. It's so delicious. There's nothing like blending the pesto up in the blender and then taking off the lid and got all hot and steamy smell. It is one of the best smells I've ever found in the kitchen. And the
S3 E54 · Tue, September 29, 2020
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 Jeremy Umansky explains that Koji is the backbone of many foods in Asia, especially the core ingredient like amino pastes like Miso and alcohols like Makgeolli or sake, and, some soy sauce like Shochu. So many of them cannot be made without Koji. He presents his book Koji Alchemy. It is not a cookbook in the traditional sense. Chef Jeremy Umansky wanted to give people the tools to explore and use Koji through their own cultural lens. He explains that Koji don't shorten the curing time but it can bring down the drying time by as much as 60%. At Larder Delicatessen in Ohio City, the two things they offer all the time are their pastrami sandwich and their fried chicken sandwich. And in both of those, they use Koji. Chef Jeremy Umansky describes his creative process as collaborative because when you're making food to serve to large amounts of people, you have so many varying degrees of preferences for different things. So working as a team is really important. Seasonality is the driver and the inspiration. Enjoying something that is so special that you hold it in high regard. Chef Jeremy Umansky shares his past problems with drug and alcohol and the big focus of the restaurant industry needs to be that you can work in this profession, you can embrace it and you don't need those things. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Cleveland, OH Conversation with Chef Brett Sawyer Submitted questions from podcast listeners Chef Jeremy Umansky's fried chicken sandwich recipe The fried chicken sandwich, it starts with a bun that we made, and it's a buttermilk bread recipe in which we culture the buttermilk with Koji first. And it adds this wonderful, cheesy note that's above and what buttermilk would normally have. So we do that. We bake the bread, the chicken itself, you know, for those of you that, that kind of want to do this at home. We make a marinade of two parts buttermilk. So one part amazake, which is a liquid version of Koji, and we marinate the chicken in there with a little bit of salt. We put a little bit of either hot sauce or cayenne in there, and our house spice mixture, which is a blend of toasted yeast. We take just regular baker's yeast and we toast it. And then oven for about a 350 degree oven for about 45 minutes to an hour untill it's just golden brown and malty. And we blend that with some caraway and juniper and black pepper and sesame and mustard seed. We a
S3 E53 · Tue, September 15, 2020
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 pandemic, Chef Matt Bolus started his Culinary Passport Staycation Dinner series in collaboration with people like Chef Chef Andrew Zimmern, Chef Marcus Samuelsson, Chef Carla Hall. Chef Matt Bolus has a passion for Whiskey, specifically Bourbon and Rye. He gives examples about food and whiskey pairings. Chef Matt Bolus wants to try and taste everything. He uses his tasting experience and music as sources of inspiration. For the best Chicken wings he suggests to "cheat" and start by pre-cooking your wings in an oven or on the grill, or on a smoker. Discover the three cookbooks that inspired Chef Matt Bolus the most and his guilty pleasure food. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Pork TBone The 404 Kitchen_photo credit Andrea Behrends Chef Matt Bolus – Fresh Burrata – The 404Kitchen Scallop Toast – The 404 Kitchen Butterbeans – The 404 Kitchen Submitted questions from podcast listeners What food goes well with bourbon? You get the pork and rye roasted pork chop, blast of rye whiskey. I always loved the poached pears that we did at Le Cordon Bleu. Old school French dessert, most people don't get excited about. I can understand why, because it's a pear and people are thinking about it, but a good friend of mine, Scott Crawford out of Raleigh, North Carolina, came up and did a dinner with Kavalan whiskey, actually Taiwanese. They had a Sherry cask finish. So, Sherry - pears, okay. Those go together. Smokey - pear, that goes together as well. We took this Manzanilla cask finished Taiwanese whiskey, and added a little bit of butter and some sorghum. And we gently poached these pears. Just mind blowing the flavor that came off of it. It was the perfect marriage of flavors. I love apples and bourbon in many forms, from apple pie to using apples with roasted butternut squash. It was with a pork Tenderloin on the Big Green Egg. I put this fat cap on Tenderloin on the top rack. And underneath that, I built a little boat of aluminum foil with butternut squash, garlic, herbs and gold rush apples and drizzled bourbon all over it
S2 E52 · Tue, September 01, 2020
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 explains his passion for burger, pizza, and barbecue restaurant business. He made a business out of it with his consultancy group called 'Duffified experience Group'. Chef Brian Duffy shares the top three mistakes all new restaurants and bar owners make. He is a TV personality with the show 'Bar Rescue' and 'Open Night'. Chef Brian Duffy describes the seven day process every new restaurant/chef owner needs to take gearing up to opening night. He shares a Duffified style burger recipe that every food enthusiast should try. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Philadelphia Conversation with Chef Jose Garces - Competitive Mindset #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Brian Duffy Chef Brian Duffy great beef BBQ One of the best BBQ in Philly! Opening Night with Chef Brian Duffy ‘My Way Hiway Burger’ by Chef Brian Duffy Chef Brian Duffy playing with BBQ at Ardmore restaurant One of his favorite T-Shirt A great beef rib beard Submitted questions from podcast listeners What is the 'Duffified Burger' recipe? My number one thing is to play around with different cuts of meat. A burger is going to be good with fat. It's just that simple. So to be able to get something like a really good brisket is great and grind it up and make your own patties. If you really want to make a great burger, start grinding your own patties. Get into finding a good grind of meat or a couple of different types of meat. I love a burger that had a small amount, 10 to 15%, of lamb, because I think that lamb has an unbelievable flavor that just is enhanced by that grilling, by that searing, by that caramelization, that Mayard reaction that is happening in the browning process. The other thing for me that is awesome, cheese, cheese, cheese, cheese. Go ahead and find yourself great cheeses. I love a Tillamook cheddar, really good, super sharp cheddar. I love a Cooper American. The melting process of it, the creaminess, the umami that happens in your mouth with that burger, that cheese, that bun, that le
S2 E51 · Tue, August 18, 2020
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 shares what is type of food brings him comfort at home. He talks about his recent partnership with Blue Apron and how different it is to create a menu for them than creating a menu for his restaurants or meals at home. Chef Tim Hollingsworth explains the reasons why he selected Los Angeles to launch his first restaurant. He describes the thirteen years he has spent at the French Laundry and what he has learned from his mentor, Chef Thomas Keller. Chef Tim Hollingsworth talks about his engagement in social media and especially their YouTube channel. We talk about his approach to create a new dish. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Brad Miller - Amazing Food Trucks Alison Trent - The Future is Collaboration #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Tim Hollingsworth Malfouf (stuffed cabbage rolls) Roasted Chicken Cocktails @Otium Submitted questions from podcast listeners The top cookbooks that inspired Chef Tim Hollingsworth? The French Laundry Cookbook. Great Chefs of France. The Flavor Bible. I think people should buy books in different genres and kind of exhaust them a little bit. So whether it be I'm into Indian cooking and you pick out five Indian cook books and you sort of read through them and learn from them and make a few dishes in each and see the differences. Learn about a type of cuisine at that moment. Click to tweet For a lot of the restaurants, it is time to really rethink the model of a restaurant is today. Click To Tweet This goes against what I do for a living to a certain extent, but, it's very important for people to eat at home together and have nice meals. You've seen a lot of restaurants pivot and offer those offerings to their guests. Click To Tweet We've seen that takeout game definitely stepped up by some of my peers that have really executed great quality products and meals. Click To Tweet Blue Apron offers the ability to get in front of people and encourage them to cook at home. Click To Tweet
S2 E50 · Tue, August 04, 2020
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 extend the brand into human interaction. A good Brand Ambassador needs to have the ability to truly connect with people, and that's often through charisma, it's through interesting personality, it's through having the confidence to be a great presenter in a room. Charlotte Voisey says that the events that Brand Ambassadors create could be a study on techniques, a talk on different trends that are happening in the industry, or what's happening in different geographical areas of the world about trends in cocktails.Brand Ambassador is a wonderful job and it's an incredible experience. There's a lot of travel and you have access to experiences that most people will never see. The catch is that you are always on!Charlotte Voisey explains the process how to become a Brand Ambassador.We talk about cocktail making and about Charlotte Voisey's approach to cocktails.Series of rapid-fire questions.Link to the podcast episode on Apple Podcast. Links to other episodes with bartenders or bar owners Conversation with Flavien Desoblin from the Brandy Library in NYCEpisode #1 with Jesse VidaConversation with Angel Teta from Portland in episode #4Episode #62 with Bob Peters from Charlotte, NCConversation with Brand Ambassador Charlotte Voisey in episode #50Episode #36 with Beau du Bois from San Diego, CAConversation with Ryan Burk, Head Cider Maker at Angry Orchard #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Charlotte pouring at Del Posto Portrait Charlotte Voisey Orbium Martini with Charlotte Voisey Coffee Cocktail with Monkey Shoulder Submitted questions from podcast listeners What cocktails can I make with Monkey Shoulder Scotch?Monkey Shoulder is a blended scotch, but the whole premise around Monkey Shoulder is that it's made for mixing. So it's not a traditional scotch that you sit down and sip neat. It is designed to be mixed in cocktails. For Monkey Shoulder, what we want to do is push the idea of scotch in cocktails, as extreme as possible to get this message across. We suggest to come up with an overarching idea of making a sc
S2 E49 · Tue, July 21, 2020
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. Chef Michael Gulotta grew up with a lot of Vietnamese friends and he loved the way their families took the hardy dishes of New Orleans and how they brighten them with, with all of ginger, lemon grass and lime leaves. He describes how the food at MOPHO evolved through the years. As they say, it is not a Vietnamese restaurant. They are a New Orleans restaurant inspired by Vietnamese cuisine. Our food is an evolution of a traditional cuisine. We're trying to evolve the traditional Vietnamese cuisine here in New Orleans. The cuisine at MAYPOP melds the Mekong Delta with the Mississippi Delta. So it pulls from all of my training, pasta making and charcuterie from Chef Michael Gulotta’s time in Northern Italy and in Germany, but then it blends in with all of the Mekong Delta. At MAYPOP there's Laotian cuisine, there's Thai cuisine, there's Vietnamese cuisine. Chef Michael Gulotta explains how the trip that he took with his Chef de Cuisine Paul Chell to Southeast Asia influenced some of the dishes at his restaurants. Early on in his career, he spent time in Northern Italy and in Germany. About the same time that he worked for Chef John Besh. Chef Michael Gulotta revisit his time spent in Europe and what he learned from it. He shares his time at restaurant August wit Chef John Besh. Series of rapid-fire questions. Link to the podcast episode on Apple Podcasts. Links to other episodes in New Orleans. Listen to my conversation with Chef Rebecca Wilcomb Link to Chef Michael Gulotta's Asian Curry recipe. Click on this link to download the 3 pagers with the recipe and additional information on how to add some Asian influence in your cooking. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Michael Gulotta and @flavorsunknown What a dish! @Maypop Tasting at Maypop in New Orleans Maypop in New Orleans chixwaffle by Chef Michael Gulotta Softshell Crab Over Coconut Sticky Rice Maypop Tom Yum by Chef Michael Gulotta Maypop tasting with Chef Michael Gulotta Submitted questions from podcast listeners How do you get inspired to cook? I think there's so
S2 E48 · Tue, July 07, 2020
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 Chef at the Fairmont in Austin in Texas. He manages directly and indirectly about 150 people. "Awake and Ready!" means we hare here, we are focus, and be ready for what is going to come at you today. The first aspect of leadership in the kitchen is about discipline and consistency. Leadership is about motivating your teams, offering them opportunities, setting goals, and giving them a sense of purpose. The third element of leadership is mentorship. Everything is designed to push people our of their comfort zone and help them overcome obstacles that they are facing in their career. Creating the framework in the environment where people can be inspired is another aspect of leadership for Chef Andre Natera. In our discussion we focused on how Chefs are leading creative teams. The fifth critical aspect of leadership is the hiring process. How do you place people in the right position and a position for future success? What are the keys to developing the next generation of leaders in this industry? Having a common purpose is key for breaking down silos and encourage collaboration. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Austin Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Chef André Natera from Fairmont Austin A year ago I had a conversation with Chef Andre Natera at the Fairmont Hotel in Austin, TX. Check out the episode by clicking on the picture on the left. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Andreé Natera / Me Coaching at Garrison restaurant with Chef Andre Natera Plating at the Garrison restaurant with Chef Andre Natera Leadership in action with Chef Andre Natera Chef Andre Natera and the team at Garrison Chef Andre Natera and @flavorsunknown Garrison entrance Fairmont Hotel Austin Caviar Chips at Garrison Austin Submitted qu
S2 E47 · Tue, June 23, 2020
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. They listened to what their customers or the people from their communities wanted. Chef Leia Gaccione even started offering groceries and created the South + Pine Market. "The milestone that pivot so quickly, it was like the fear of losing everything", says Leia. "The saddest thing was to let people go and you built these relationships and you can only keep so many people. At the end of the day, this is a business", says Sam. They downsized their menus and tested new options and they will keep some of them in their future menus. Chef Leia Gaccione set-up special menus "Fri-Yay" (Fish Fry Fridays) and Sammie Saturdays with a special sandwich every Saturday, and on Sundays they do their Sunday Supper Series. Chef Sam Freund wanted to see what food people were craving. They got that word comfort. So, they did fried chicken! They leverage social media to stay in contact with their customers. A series of rapid-fire questions Link to the podcast episode on Apple Podcast Submitted questions from podcast listeners What is your go to comfort food? Chef Leia Gaccione: "what dishes bring me comfort? Oh my goodness. Well, fried chicken, I think is a good one. Mac and cheese or pasta. If I'm like having a bad day and I need something to make me feel better. It's always like some type of pasta, which actually I don't have any pasta on the menu right now. We do have Mac and cheese on the menu. Comfort food to me is always like extremely indulgent. So I try to not dive too much into that. Another thing for me, that's comfort food is like, it sounds so terrible, but like I grew up eating those packet ramen noodles". Chef Sam Freund: "as a fellow Italian, there's nothing wrong with a beautiful Spaghetti and Meatballs. That's probably one of my most comforting dish, and also fried chicken. You took this food, this high end food all the time. It's just like, it's hard to eat all the time too. So, the one thing that actually brings me joy on a daily basis and really brings me home is cereal and whole milk. I mean, there's nothing better than a huge, massive bowl of cereals. And I'm talking me personally, I could eat a whole box in one sitting and I've done it several times. So my whole thing is thatI don't eat the sugar stuff, I am a big Raisin Bran lover!" Best Burger recipe? Chef Sam Freund: "I have a little seasoning that I make. It's a brown fennel seed, that are toasted. Salt, pepper, and dried thyme. Season it like that, and then sear it up. And
S2 E46 · Tue, June 09, 2020
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 four restaurant concepts: Cockscomb in San Francisco, Acacia House in Nappa Valley, Jackrabbit in Portland, OR, and Rosalie in Houston.Each concept is different but based on its own historical aspect.Cockscomb is based on the Gold Rush and the influx of large concentration of immigrants from all over the globe.Acacia House is based on all the origins of grapes from foreign countries to the Valley.Jackrabbit is based on people moving there because of lumbering. The food is very artisanal.Rosalie is American Italian, related to Chef Chris Cosentino's great grandmother who immigrated from Italy.Chef Chris Cosentino mentions that he doesn't really have a process for his creative approach. He doesn't like to overthink everything. It starts with a seasonal product and ultimately it should be based off something historical.Talking about creativity versus technique, Chef Chris Cosentino says that because Chefs are trade people, ultimately everything is based on technique.Patience is gone because everybody's so hooked up to their phones and their computers and to what's next. Chef Chris Cosentino says that there is a million techniques out there and million ways to do things. And ultimately Chefs are just riding in the backs of thousands of grandma's before them.Talking about the new generation of cooks, Chef Chris Cosentino wonder how do you get somebody to be excited to do the same task over and over again until it is beautiful and they want to make like that every time. Chef Cosentino talks about No Kid Hungry and that today because of the pandemic one kid out of four are suffering from malnutrition.Link to the podcast episode on Apple Podcast Rapid-fire questions. Links to other episodes in San Francisco Chef Kim Alter - Nightbird Pasta recipe with broccoliTo me when people are cooking at home, unless they're baking recipes or guidelines, not everybody has the same ingredients that restaurants have. Everybody has different markets and different seasons, and it's really about adapting to what's available in their moment and in their place. Then it's really about learning to think on your feet and know what flavors work together. So, something very simple as broccoli. You know, people think of broccoli as like this green tree that you get a giant wedge of it on a plate at like a steakhouse. But there's so many varieties of broccoli. There's broccoli de Cicco, there's broccolini, there's broccoli rapini, there's sweet broccoli
S2 E45 · Tue, May 26, 2020
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 in the US is cultural. American bread is soft (like in Asia), and French people like their bread overcooked.The nice contrast between the crust and the soft inside of the bread comes from the humid atmosphere in the professional oven that allow the dough to rise one last time in the oven.Matthieu Cabon talks about his youth in Brittany, France, and what made him decide to become a baker.The dough is made with three ingredients - flour, salt, and water. But a lot of parameters impact the flavors of the bread - the outside temperature, the atmospheric pressure, the quality of the water, and the type of flour.Matthieu Cabon worked at Joel Robuchon at the MGM Grand in Las Vegas as head baker.Then he became the chef baker of the France Pavilion designed by Paul Bocuse at Disney’s Epcot Center.Finally, he became a business partner with his friend Otto Sanchez and opened a French bakery in Houston called Magnol.Link to the podcast episode on Apple Podcast https://bit.ly/matthieu_cabon Links to other episodes in Houston Chef Chris Shepherd - UB PreservChef Drake Leonards - Eunice Submitted questions from podcast listeners The 7 step process of bread making1. First you scale the ingredients.2. Then, you mix the ingredients. You can mix them in one shot or mix them in different steps.3. You can let the dough rest between mixing for the first fermentation.4. Then you will divide, reshape.5. Let it rest again.Then you will shape it,6. Then you are ready to proof it (second fermentation).7. And finally you will bake it.For the sandwich bread you will do this process in about an hour before the oven. For a sourdough bread you can easily go to over 24 hours sometime 72 hours.Croissant Croque Monsieur RecipeThe best way to use leftover croissant s from the day before.1. Start by opening your croissants in half with a knife without separating them completely.2. Bechamel sauce preparation: melt the butter in a saucepan, add flour to it and little by little, with a whisk, add milk (the quantities are to your liking). Leave to thicken over low heat, stirring constantly. Add salt, black pepper, and nutmeg.3. As soon as your béchamel is ready, melt the cheese and spread it inside the croissants. Add a slice of rolled ham, then more béchamel and grated cheese.4. Put in the oven at 350 ° f for 20 min while monitoring.What type of bread for what type of food?Bread and food pairing: - The baguette is good for sandwiches- The country b
S2 E44 · Tue, May 12, 2020
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 gardeners!" What we covered in this episode Farmer Lee Jones says that, with the COVID-19 pandemic, they are even more focusing on health and food safety at the farm. The current situation affected them in a grand way. Over the last 37 years, hundred percent of their revenue has come from working directly with chefs throughout the United States and internationally. Farmer Lee Jones explains that the farm is in an ideal location. It is situated 2.9 miles inland from Lake Erie and Lake Erie is the shallowest of all the great lakes and it's also the warmest, and the soil is all old Lake bottom. In the early eighties, after a very devastating hailstorm that wiped out all the crops, his parents lost the farm. They started back in farmer's market. Farmer lee jones was around 20 years old at that time. They met a local Chef who educated them about growing vegetables without chemicals and told them that they would be enough Chefs in America that would support them to grow vegetables with great flavor. The second Chef was Jean Louis Paladin. He helped them to build their network with Chefs like Daniel Boulud, Thomas Keller, Alain Ducasse, and Jean-Georges Vongerichten. Farmer Lee Jones says that what they have heard from chefs over the last 37 years is that flavor is the most important. Flavor, flavor, flavor. And that's really what they have based every decision on was the flavor, the integrity of the product, and how it's grown. With the pandemic, The Chef's Garden pivoted their business to online orders and deliveries. You can order a box of vegetables, herbs, and blossoms to be delivered at your doorsteps at https://www.chefs-garden.com/products/home-delivery Healthy soil = healthy plants = healthy food for people. Link to the podcast episode on Apple Podcast Submitted questions from podcast listeners What is the best type of farming? It is our personal belief, says Farmer Lee Jones from The Chef's Garden, that God designed a system far superior to anything we can fake out chemically or synthetically. The way that we're farming [in the US] chemically and commercially today is much like our Western culture of medicine. Once we get sick, then a doctor prescribes medicine to treat the symptom. The method of farming that we're trying to do today is more like the Eastern culture. The Eastern culture is, get the body in balance to defend against the disease in the first place. So we have a sane healthy soil, healthy vegeta
S2 E43 · Tue, April 28, 2020
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 mother was from Okinawa.He grew up on an US military base in Japan.Every other summer he spent time with his family in Hawaii and Chef Roy Yamaguchi discovered the flavors from Hawaii. Chef Roy Yamaguchi remembers two important dishes that he grew up with: Chicken Hekka and Beef Stew that his father would turn into a Japanese curry.His father would take them to the Tomashiro fish market in Honolulu.Chef Roy Yamaguchi's inspiration to become a cook came from his father and his school counselor.He went to the Culinary Institute of America in Hyde Park in New York to learn the foundation of cooking.Out of school, Chef Roy Yamaguchi want to work at a French restaurant and went to Escoffier and L'Hermitage in Los Angeles.Chef Roy Yamaguchi first restaurant was 385 North where he started his own style which at that time was French-Japanese. in 1988 Chef Roy Yamaguchi created Roy's restaurant that not only served the flavors of his past, which was French and Japanese but he wanted to add the local ingredients from Hawaii.2020 is the 10 year Anniversary of the Hawaii Food and Wine Festival that Chef Roy Yamaguchi created with Chef Alan Wong.Link to the podcast episode on Apple Podcast Links to other episodes in Hawaii Chef Jean Marie Josselin - JO2 #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Starter’s at Roys Honolulu Kai Cocktails at Roys Honolulu Kai Roys Honolulu Kai Menu Honolulu Kai, Oahu Submitted questions from podcast listeners What is Roy Yamaguchi's swordfish recipe?Whether it would be a piece of fish, like a "opakapaka" or whether it be "moi" or whether it be kind of a reef fish, I look at the ingredients and then I try to figure out, how can I best present that. Whether it be steamed or, seared or whether it be grilled depending on the fat and the leanness of the fish itself. And then at the same time, do I want it more refreshing or do I want it as an appetizer and serve raw or do I want it cooked and more meaty? A good example might be, the local, swordfish. It's called "shutome". I try to look for the smaller eye,
S2 E42 · Tue, April 14, 2020
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 foothills of the beautiful Appalachian Mountains, has contributed, with his restaurant The Shack in Staunton, Virginia, to the revival of the Southern cuisine. Gabriel Kreuther has proven, with his 2 Michelin star restaurant in Manhattan, that the market for fine dining remains at a high level. I have three top Chefs invited them on a panel discussion about COVID-19 as they represent different regions of the US and different restaurant styles. What we covered in this episode COVID-19 impact on restaurants When COVID-19 started, their restaurant reservations drop off first by 40% and finally by 70%. As they saw reservations dropping off, some restaurant made the call to switch their model and try to pivot to do take out and deliveries. Chef Ian Boden says: “First, we followed the protocols. If you enter the restaurant, wash your hands. When you leave the restaurant, put on gloves to bring stuff to people at the curbside, sanitize your car if you're doing deliveries. The reality is that we're just spinning wheels. The restaurant wasn’t paying its bills. The staff wasn’t making money. And the anxiety and stress of the whole thing we're bearing down on all of us.” Chef Gabriel Kreuther says: “The hardest thing was to make those personal phone calls to people that worked with me for twenty, fifteen, ten, eight years, that we are forced to close and temporarily have to lay them off.” COVID-19 impact beyond restaurants Chef Naomi Pomeroy: “So many restaurants are connected to so many purveyors. We all have a community network that goes way beyond even just our family. One of the biggest and most difficult things is knowing that the chain is pretty long of people that are getting affected by this.” Chef Ian Boden: “The supply chain is huge. We also deal with reps. Virginia is a wine country, and all of those local wineries are struggling now. Chef Gabriel Kreuther: “There are also so many people that are struggling to get an every day meal on the table. So in New York City, all the restaurants worked with Harvest City and other charities to handle all the food.” Thoughts on early stage of government support The three Chefs reacts to Chef David Chang's statement in the NY Times “Without government intervention, there will be no service industry in the future.” On the current (mid-March 2020) support from the government about COVID-19, the three Chefs stated that it was not even close to sufficient. Chef Naomi Pomeroy: "It's really like a small Band-
S2 E41 · Tue, March 31, 2020
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 food scene in Houston as dynamic from fine dining to casual dining.Every culture is represented in Houston from the Golf Coast to Louisiana.Chef Drake Leonards remembers the sense of community from his small town in Louisiana where he grew up and this is something that he tries to take with him today to his restaurant. Everyone cooks in this small town and he was fortunate to eat really well and go to the smoke shop and the smokehouse and get the andouille sausage.Chef Drake Leonards moved to Queens, NY after college and was exposed to different cultures. He worked at Café Boulud.He then decided to discover the roots of his Louisiana heritage going to France. He spent two years in Europe.Chef Drake Leonards opened his restaurant Eunice in Houston in 2018.Eunice has a seasonally-inspired menus marring European influences and Louisiana heritage with ingredients from the Gulf Coast.His creative process is something that has to make sense: seasonal + local + inspiration from somewhere + tie back to Houston + collaboration.Chef Drake Leonards is obsessed with Texas BBQ, and Tex-Mex. 5 rapid-fire questionsLink to the podcast episode on Apple Podcast Links to other episodes in Houston Chef Chris Shepherd - UB PreservBaker Matthieu Cabon - Magnol French Baking Submitted questions from podcast listeners What does Chef Drake Leonards put in his gumbo recipe?That was something that I grew up with. And it's found in little pockets in Louisiana. I think gumbo is something that is different from home to home, from region to region, from parish to parish. And so every gumbo a little bit different. Every gumbo is unique. The cook makes it unique. By the way they do it. But we serve ours with a little bit of potato salad. I like mine with a nice dark brew. And I like it a little thicker. I like to add a little smoked meat sausage, and Tasso, and a little chicken. I love a chicken and sausage gumbo. It's what I grew up with. I love a great seafood gumbo as well. Serve it with just a little bit of potato salad right inside. It is something unique. At the restaurant, we take the skin of our chicken and make little chicken cracklings and serve that with a little side of chicken cracklings and potato salad. In your home you can make the potato salad. I like just a little touch of horseradish on the potato salad. And you can crush up little pork crackling, like chicharrones from these great markets throughout the country. It just give
S2 E40 · Tue, March 17, 2020
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 episode with chef Brad Miller Chef Brad Miller grew up in his Dad’s butcher shop outside of Chicago.He discovered that he liked cooking in a class at school.Chef Brad Miller went to culinary school in Arizona and cooked in various resorts. He then moved to L.A and staged at a few places.He is the executive Chef and partner at the Inn of the Seven Ray in Topenga, CA, next to Malibu.The restaurant was voted the most romantic restaurant in LA and the 7th in the country.The cuisine style is contemporary American leveraging both luxury ingredients and ingredients from local farms.Chef Brad Miller says that his creative process is the same than with every chef. It starts with the produce.Already having cooked from food memories, now his creative process starts at the market, from tasting on site.Amazing to me these food truck. The level of cooking is amazing.Chef Brad Miller shares his experience of being on the Season 3 of Hell’s Kitchen with Chef Gordon Ramsey.He is the host and producer on the Cooking Channel of Food Truck Nation.They picked these food trucks for the show from around the country because they are the best of the best.For him the top 6 cities for Food Trucks in the country are Portland, Austin, L.A., Charlotte, Denver, MinneapolisThe mission of the show is to demonstrate that people are really good cooks and they're doing it off a food truck.Chef Brad Miller expresses his opinion about people writing reviews on social media platforms.He got inspired by culture and why they eat that food. And figure out different techniques and method I can apply and use to keep it different and fun.Science play a huge part in his cooking and when he is with someone filming.Truffles and persimmons are his latest obsession.Fake hustle is Chef Brad Miller top Pet Peeves in the kitchen.Link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Brad_Miller Links to other episodes in Los Angeles area Chef Alison Trent - Ysabel Links to other podcast episodes with chefs who competed in food TV shows Conversation with Chef Brad Miller in episode #40 – Amazing Food Trucks!Episode #64 with Chef Silvia Barban – Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 – Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore – Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 – Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy – A
S2 E39 · Tue, March 03, 2020
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 episode Chef Jamie Bissonnette travels around the world and brings back ideas for Toro and Little Donkey, inspired by specific ways of cooking tortilla Espagnola in Madrid or unique honey in Dubai. "Spain is such an innovative culinary capital of the world, but it also excels at its simplicity". Toro is inspired by Spain. Chef Jamie Bissonnette and his partner Ken Oringer took inspirations from different part of Spain when they travel there. Coppa is an Italian Enoteca. Handmade pasta and handmade charcuterie. Linked Donkey in Cambridge, MA and Bangkok is small plates from all over the place. Chef Jamie Bissonnette explains how they expended Toro from Boston to NYC and then to Dubai. He goes over the reasons why in Bangkok they revamped their concept from Toro to Little Donkey. Chef Jamie Bissonnette loves Indian food and Middle-Eastern food. He talks about the variety that exist with green cardamom. "A lot of times young cooks, when they don't understand intrinsically that culture of food, they think that they need to have too many ingredients to make something more interesting". Spain is such an innovative culinary capital of the world, but it also excels at its simplicity. "The best creative outlet for me is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great. But I will have more impact with things if you. just put me in the kitchen, give me a bunch of ingredients, and say start cooking", says Chef Jamie Bissonnette. To learn more about Chef Jamie Bissonnette, listen to the full episode! Link to the podcast episode on Apple Podcast Submitted questions from podcast listeners Where does Chef Jamie Bissonnette find inspiration? You're going to find your inspiration from a lot of different places. It can be from a song. It could be from an article that you're reading, a cookbook that you're looking at, a dinner that you've had and opening up your mind to realize when something strikes you to try to remember it and do something with it is important. But for me, I find that the best creative outlet is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great, but I will have more impact with things you just put me in the kitchen, give me a bunch of ingredients, and say start cooking! I become way more creative than I would be if I was just looking for recipes and reading books and looking at pictures and my notes from trave
S2 E38 · Tue, February 18, 2020
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 to accomplish, everyone's voice counts and everyone's voice matters. I want people to be the best versions of themselves and I have to help them to get there, help them make good decisions". What we covered in this episode Chef Mark Welker went to France a few years after culinary school because he "wanted to understand where pastry making was born”. It was one of his first goals in life. Since he started professionally, he always has been focused on his career. Setting goals and delivering on those goals are important for Chef Mark Welker. This applies to travel abroad as well. He recommends traveling for people who want to enhance their career and just become a better person. Chef Mark Welker today's goals are less personal and more aligned with the company culture. Coming back from France Chef Mark Welker staged at WD-50. After helping friends in St Louis, Chef Mark Welker staged at Eleven Madison Park and he has been now more than 10 years in the group (recorded in 2020). Chef Mark Welker talks about becoming a Four Stars NY Times restaurant, being on the top 50 San Pellegrino list, and becoming a three Michelin Star restaurant. What does it mean to be the first restaurant in the world? About Nomad, we discussed how to create menus that are specific to each location but still keep the brand identity. It takes a long time before you understand your style or the style of the restaurant that you're you're creating desserts for. Listen to the full conversation on this page or on any phone podcast apps like Apple Podcasts or Spotify. Link to the podcast episode on Apple Podcast http://bit.ly/PastryChef_Mark_Welker Links to other episodes in New York City Chef David Burke - Restaurateur Executive Chef Gabriel Kreuther The Brandy Library with owner Flavien Desoblin Pastry Chef Sam Mason - Odd Fellows Chef Trigg Brown - Win Son Submitted questions from podcast listeners Which country is best for chefs? I think there are so many locations, especially with the 50 best restaurants list out there, they highlight so many different restaurants from all over the world and so many of these restaurants have different philosophies. So if you want to focus on fermentation and foraging and things like that, there are restaurants out there that specialize in that, like, you know, a lot of the Nordic restaurants. I think some of the restaurants in Brazil and South America really do well with fermentation. If you're interested in Mexica
Tue, February 04, 2020
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-lifestyle magazine based in Los Angeles.Houston is known to be the most diverse city in the US. Chef Chris Shepherd describes the food scene in Houston.Food takes you to local ethnic places and you get to learn from people and they learn from you. And just sharing life experiences. And that's it's a beautiful, beautiful thing. His cookbook "Cook like a Local" is broken into six chapters dedicated to integral ingredients of the unique Houston melting pot: fish sauce, chiles, soy, rice, spices and corn.When Chef Chris Shepherd talks about "local food" he is not talking about locality of ingredient, he is talking about locality of culture. Chef Chris Shepherd says that his cookbook is a love letter to Houston, and to the US. And it's a love letter to accepting and to start to learn and understand where we're going as people.His has an unconventional approach to the restaurant business. He opened Underbelly in 2012 and closed it in 2018 even if the business was good. With One Fifth Chef Chris Shepherd decided that with the five year lease he will have five restaurants in five years with five different concepts: year one Steakhouse, year two Romance languages (French, Spanish, and Italian), year three Mediterranean (Greek inspired), year fourvGulf Coast cuisine.To learn more about our my conversation with Chef Shepherd, click on the link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Chris_Shepherd p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica} Links to other episodes in Houston Chef Drake Leonards - EuniceBaker Matthieu Cabon - Magnol French Baking Submitted questions from podcast listeners How to use fish sauce?What I learned is that there should be two ingredients in fish sauces. There should be anchovies and there should be salt. And that's it. For a home consumer to use fish sauce make sure you are buying quality. And that's pretty easy to do at this point. Then it's like how do you balance something so super funky that you need something sweet, that you need something spicy, that you need something to tone it back. You need some acidic. And it's just learning about balance. I think fish sauce is the perfect day to inspire you to learn balance in a dish because most cooks cook with salt, pepper and maybe a little bit of lemon juice or lime juice or something on a dish. But it's more about understanding the balance of sweetness, sour, the spice, the funk. Fish sauce is a perfect in
Tue, January 21, 2020
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 in this episode Looking back at Beau du Bois' career, I asked him if he would build his cocktails more from the top-down or bottom up? Meaning, would he come up with an overarching flavor / theme and build the details with specific ingredients or bring individual flavors one at a time? What drew him to mixology? What was the motivation for creating themed cocktail menus when Beau du Bois was at Corner Door in L.A.? How is it different to create a drink menu at a 3 Michelin Star restaurant? Beau du Bois recently joined Puesto in San Diego. Which “road” brought him to work this Mexican restaurant? How would Beau du Bois describe San Diego cocktail scene in comparison to Los Angeles and Napa? Listen to the full podcast episode to learn more about designing a cocktail program, discovering his creative process, and the cocktail trends for 2020. Link to the podcast episode on Apple Podcast http://bit.ly/Beau_du_Bois Submitted questions from podcast listeners How to make an old fashioned at home?So for a twist on an Old Fashioned, I would say head to the decent liquor store in your town or down the street from your house and grab some apple brandy and grab a bottle of cognac. And let's just do one ounce of each. Let's get a little bit of apple cider and we're gonna use the cider instead of water to make this simple syrup. So just equal parts there. Then just a little bit of cherry and orange bitters in there. And you've got a Thanksgiving Day in a glass right there.How to Design a Successful Drink Menu?Take your time and you want to come at it the right way.First, you look at some of their the sales reports. Then, you look at Instagram and you start correlating the things that are already working, the flavors that are already working, the types and formats that are already working. This isn't about ripping the rug out from underneath the program. It's about just taking quarter turns on the things that are already doing so well and just elevating them ever so slightly so that you don't leave those guests in the dark just because they don't like Aloe Vera or Tamarin. It's about this quarter turning that recipe and turning the volume up a little. So the customers will be like, “I like the old one, but this one is getting better”. And this is the trust. The trust that you earn from guests so that maybe they will come back in a month or two months and try that crazy cocktail at the bottom of the menu.The other side of that is
Tue, January 07, 2020
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 there. So we had to learn everything about southern food from somebody else's mother or grandmother." What we covered in this episode Ted Lee from The Lee Brothers is a home cook and a writer.Him and his brother moved to Charleston, SC when he was 8 and his brother Matt 10.They developed their orientation towards food during their childhood. It all started with Boiled Peanuts in Charleston, SC and the Lee Bros. Boiled Peanut Catalog.They published their first cook book "Southern Cookbook" in 2006.Ted Lee talks about how to write a successful cookbook?The most existing cookbooks today are personal cookbook.The most critical element for writing a recipe cookbook is to invest in independent recipe testing."You can make money. Usually the book sort of breaks even, but it serves every other aspect of your business."The Lee Bros. developed a cookbook writing workshop in Charleston, SC called "Cookbook Boot Camp".Ted described the 6 seminars of the curriculum: "Finding a Voice", "Defining you Kitchen Vision", "Keeping your Material Fresh", "Creating a Test-Kitchen Practice", "How you are going to Tell your Story", and "Marketing & Publicity".We discuss about Charleston being one of the main food travel destination in the US and the food from the Low Country.Ted Lee introduces their new book called "Hotbox" about catering and tells many stories linked to their experience in the catering industry.Listen to the full podcast to learn more cookbook writing, the low country, and the behind the scenes of the catering business. Link to the podcast episode on Apple Podcast http://bit.ly/Ted_Lee Submitted questions from podcast listeners How do you make pimento cheese?The cheese in a pimento cheese is usually typically an orange-colored sharp cheddar cheese. I use a white cheddar, really aged with some age on it with seems almost crystalline structure which makes it so delicious. I also used Poblano. The Poblano peppers are roasted and then pickled. And it is just a completely different but familiar flavor. It is like green chili pimento cheese. I use cream cheese and mayonnaise in it, which is sort of controversial. Some people only think it's only mayonnaise, but I like the combination. There are so many different spins you can do on pimento cheese, but that one with the extra sharp cheddar and roasted pickled planters is extraordinary.What is the difference between Low Country, Gullah, and Soul Food?There's a lot in common betw
Tue, December 24, 2019
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 place. And in the end, I think that's where a lot of young chefs don't understand, is you have to take care of your mental health." What we covered in this episode From depression to raising awareness for mental heath issues Chef Brother Luck shares his "big lesson" after being on multiple cooking TV shows like Beat Bobby Flay, Chopped, and Last Chance Kitchen. Cooking on television isn't real. It's entertainment. Chef Brother Luck takes us to the time when he was told "pack you knives and go!" when he lost Last Chance Kitchen. The elimination from Bravo's Top Chef was the beginning of some important life changes for Chef Brother Luck. Chef Brother Luck had a very traumatic childhood. "I never realized how much that was going to affect me as a man. I built up a lot of anger from all that pain. And you can only hold that in for so long." "And all it takes is one fracture of a scenario to break it and it's coming out. You don't know how to handle that. And I think that was where I was at at that point in my life when when I got kicked off Top Chef, Kentucky. Losing the show was the trigger." "That was a really hard time. And I was one of the fortunate ones to say, you know, I need help. And I want to go talk to my therapist. I need to be around people that actually care about me because I felt used at that time. And I think when you're in a situation where you feel used or taken advantage of, you're gonna shut down. And that's exactly what I was doing." His therapist diagnosed him with post-traumatic stress disorder (PTSD) about two years ago, which stemmed from experiences like the passing of his father and violence in his childhood. Chef Brother Luck came to realize that sharing his story helps other chefs and cooks struggling with the same challenges. "When someone's dealing with depression or insecurities or not feeling like they belong or they're looking for validation, the answer isn't to ask them “are you OK?” I think the answer is to share your own story so they don't feel alone." "I think we don't have a labor shortage right now. We have bad leaders. So we have to change our our culture. So I think that's where it starts." Read Chef Brother Luck's essay about mental health and depression (link to article in the "link mentioned in this episode" section below) From cooking for necessity to owning Four by Luck restaurant in Colorado Springs "I never wanted to be a chef until they told me I was good at cooking. And that compli
Tue, December 10, 2019
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 not mess that up? How can I deliver it in its peak of flavor? And how can I presented in a way where the guests will enjoy it and really get a sense of what it is?" What we covered in this episode a(MUSE.) is Chef Hari Cameron flagship restaurant in Rehoboth Beach, DE and GrandPa Mac is a fast casual concept focusing on mac & cheese that he opened with his brother Orion Cameron. a(MUSE.) = amuse-bouche + inspiration + fun At GrandPa Mac they make everything from scratch and fresh pasta everyday. It has integrity and soul. A(Muse) celebrate progressive Mid-Atlantic cuisine and real "farm to table" concept. "I always want my food to be, no matter how progressive it is, always grounded in the mid Atlantic, but seasonal and regional." "We often speak of food from the South and New England. We think of Louisiana cuisine. But the Mid-Atlantic is sometimes overlooked as a cuisine. But I think we have a lot of history and rich heritage." Chef Hari Cameron describe the food staples from Delaware: crab, seafood, light beer, corn, and chicken. "As a modern chef, I'm taking a lot of the fat in the roux out of things. Fat is a tool for flavor. So if you're using it, well, it's fine. But no, back in the old days, a lot of these old recipes have a lot of flour and butter and things that aren't necessary, things that kind of get in the way of flavor." Chef Hari Cameron explains how he had to balance his progressive mindset and interest for new techniques and new ingredients with the reality of the commercial aspect of the business. "When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you'd rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different." Chef Hari Cameron talks about his creative process using squash, and Channeled Whelk as an example. "There needs to be technique. You have to be creative. But creativity has to happen within boundaries because if you're creative for creative sake, you're only going to hit a very small portion of people." What compelled him to become a Chef. He did not find cooking, Cooking re-found him. 5 rapid-fire questions! Chef Hari Cameron gourmet mac & cheese recipe So you can get fresh pasta from so many different makers right now. Even if you don't have a home extruder, it's pretty easy to get fresh pasta. So I think you start with the pas
Tue, November 26, 2019
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 From Alsatian cuisine in France to 2 Michelin star restaurant in NYCGarbriel Kreuther restaurant received in 2019 and in 2020 Two Michelin Stars. We discuss with Chef Gabriel Kreuther how he and his team felt about it. "A feeling of accomplishment for the past"What is the difference between a two stars and a three stars? Looking back to his career, Chef Gabriel Kreuther reviews the key milestones that led him to get 2 Michelin stars.He always wanted to be a Chef. Chef Gabriel Kreuther started to work while on vacation in the hotel from his uncle in the region of Alsace in France.He became the "Meilleur Apprenti de France". And it was for him a new start and a new thinking approach.In 1988 and 1989 he took a Chef position in Washington DC. It was a turning point to him.His motivation was (and still is today) to want to understand everything, understanding the "why". Before the time of internet and easy access to information, he spent a lot of time doing research. He always needed to feel that he was learning something.He always wanted to work in [kitchen] environments that were decent, where the human person was respected.Chef Gabriel Kreuther talks about his mentors Chef Jean-Georges Vongerichten and Chef Danny Meyer.Gabriel Kreuther's creative processThe food served at the 2 Michelin star Gabriel Kreuther's restaurant is a blend of the Alsatian heritage and the modern aspects of other cultures.The Chef explains the story behind his willingness to have a relaxed atmosphere in his 2 Michelin star restaurant. Alsatian cooking is basically the rusticity and the wholeness of the German cooking mixed up with refinement and the finesse of the French cooking, Almost like a kind of fusion before anybody talked about fusion cooking.Creativity around the tradition Alsatian dish: "La Tarte Flambée". The dish is based around three basic elements: "fromage blanc", onion, and smoked bacon on bread dough. Chef Gabriel Kreuther innovated with hens of the woods mushrooms, duck confit, or smoked salmon. For Chef Gabriel Kreuther, the creative process has many starting points: product centric, influenced by the season, travels, or it can be a challenge."You cannot have only technique and no flavor. It's meaningless." His management style is about coaching, mentoring and inspiring. "You really have to love what you do in order to to bring the quality on the plate and in order to do what we do, if you don't have that genuine passion, that work is too hard for you."The Chef
Tue, November 12, 2019
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 whole world of flavors.Chef podcast - Chef Interview What we covered in this episode with owner of the Brandy Library Flavien Desoblin talks about his French upbringing in Burgundy, France.He moves to the US in 2000 and created the Brandy Library in Manhattan in 2004.The core mission of the BL is give the letter of character back to the spirits. There is such much care in the making of the spirits that they deserve a lot of attention.Where does the name Bourbon come from? Definitely there is a connection to France!We talk about the official definition of straight bourbon.Straight Bourbon: 51% corn, rye, malted barley, and sometimes wheat aged 2 years in charred new oak barrels - do not have to be from Kentucky to be called Bourbon but has to be produced in the US and it has to enter the cask at no more than 62.5 abc 125 proofAbout 94% of the bourbon is made in Kentucky. What makes Kentucky ideal for bourbon whiskey production? Is it because of the limestone-filtered water? Or is it because of the weather and the variation of temperature?Is older always better for bourbon?What of the following has the most impact on the final bourbon taste? A specific mashbill? The yeast? The aging in barrels? Or the finish in different casks?The number one is the aging in barrels with the impact of the seasons with the wood of the barrels expending and contracting.What does Bottle-in-Bond means?Flavien Desoblin has a strong opinion against adding drops of water to a high-proof bourbon and definitely not a good one about adding ice in a glass of bourbon.Flavien Desoblin talks about moving barrels around during maturation and describes as well the Solera techniqueInnovation via various specific cask-finish.Pairing bourbon with food. Flavien advise to use a highest proof like 92-96. What is Spirits Network? The link is at the bottom of this page.5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkExecutive Chef Gabriel KreutherPastry Chef Sam Mason - Odd FellowsEpisode #72 with Chef Dan Kluger from Loring PlaceConversation with Chef Silvia Barban from Brooklyn in episode #64Episode #58 with Chef Bryce Shuman from BetonyChef Trigg Brown - Win SonConversation with food critic John Mariani in episode #70 Links to other podcast episodes with awarded mixologists Episode #1 with Jesse VidaConversation with Angel Teta from Portland in episode #4Episode #62 with Bob Pe
Tue, October 29, 2019
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 cheers. What we covered in this episode How is it to be couple in life and working as a coupe in the kitchen? Chef Sayat is Armenian from Turkey and Laura is from Mexico. How are they merging these two cultures (Eastern Mediterranean and Mexican) together? Laura fell in love with the culture from Turkey way before she met Sayat. They staged in Michelin star restaurants during their...honeymoon! San Francisco was the right city for both of them to move to and create the food they love. Noosh is a Eastern-Mediterranean restaurant concept that include food, drinks, tea, and wine. It is named after Sayat's grandmother. They have created a borderless cuisine that celebrates the whole Eastern-Mediterranean region. More than 50% of the menu can be suitable for vegetarians. Eastern Mediterranean cuisine has a high $ / flavor ratio says Chef Sayat. Middle Eastern food is obviously a trend today but it is not reduce only to hummus! The pepper paste is in the ancient Ottoman Empire is like almost the equivalent of sofrito. Key spices from the area: sumac, alepo pepper, urfa biber, khmeli suneli, and blue fenugreek. We talk about their creative process. It has to be seasonal, Eastern Mediterranean, and easy to execute. Chef Sayat details a dish from their menu: Minty Yogurt Broth There are still a lot of flavors, ingredients, and unique traditional processes and techniques. Sayat and Laura share their approach to and their experience while staging before opening their own restaurant. Rapid-fire questions. Chefs Sayat and Laura Ozyilmaz Eastern Mediterranean Inspiration I think for the people that want to try Eastern Mediterranean food or want to start cooking, the right angle is to go and explore spices, to begin with. The spices play a huge role with this cuisine. When you understand the spices and how they interact with each other you can create something amazing. I think they'll be the right angle. The other thing, if you want to create like a special dish, of course, exploring the pantry of the eastern Mediterranean or the Ottoman Empire using them in a way that fits in with your city or your area where you live in. You will always buy stuff, vegetables. So this is something that you can miss. As well using the grilling techniques, grilling kebab and grilling fish with burnt oregano. Note from the host: have a look at Chef Laura Ozyilmaz book recommendations in the link section below. #gallery-3 { margin: auto; }
Tue, October 15, 2019
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 episode 3 Chefs in Austin Part Two Question Everything Kevin Fink - "The ability to question is to me what we need to follow and the ability to seek enough knowledge to have context to this questioning. And I think that what Ferran did. I know that what Rene did. The irony of this all is, as creative as it is, it just makes sense. Question the molecular structure or why things happen or what it takes for our world to do it. They just gave us glasses to understand different elements of our world." "Don't look for others and try and mimic what they're doing. Question why you're doing everything that you're doing and make sure that everything in that makes sense because the person that is going to be the next Ferran on Rene is not going to find somebody they're what they're gonna do instead is they're going to have a perspective different enough about what we do that others will be captivated by." Look For Soulful Experiences Fiore Tedesco - "I'm constantly in seek of soulful experiences. There is something about for me seeking out these soulful intimate experiences in all the places that I go that really turned the lights on for me and helped me answer those questions." "And generally when I'm going somewhere I want I want to go where I see families laughing and where I see a bunch of people gathering in what seems like like a natural way people existing in the world. I want a window into what is not authentic but fuel's right to them and feels normative when we go down to like fancy restaurants." Food Scene in Austin Andre Natera - "Right now you have almost as in between chef driven interpretation of Mexican food. And I would say probably right now locally that's what I see the most. And if I was going to open up a restaurant in Austin right now to make a lot of money what would I open. I would say Mexican cuisine is having its moment probably not in Mexico I don't think having a Mexican food moment in Mexico but here in Austin. Kevin Fink - "When it comes to food we in many ways have the Danish complex and what I mean by that is we don't have a style of cuisine that was ours. The Austin food scene offers a tremendous amount of creativity. It offers some limitless possibilities of things. It offers a camaraderie that we have here and because it's not so saturated and set in its ways it also offers a nimbleness to it. We have permissions here to try things that are different." Austin Local Ingredients Herbs and flowers: Hoja Santa (sassafras),
Tue, October 01, 2019
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 this episode 3 Chefs in Austin Part One Chef's introductions. Kevin Fink - "I think that's a really important part to get the best out of our community is to make sure that those that are at different levels of it are continuing to steward people you know that are still striving to get there." André Natera introduces the French dishes that were served during the podcast (in my honor!): Shellfish Plateau, Toasty Artichaud, Simple Salad, Pomme Purée, French Bread, Rotisserie Chicken, Porterhouse, and Tarte Tatin. Why French Techniques are important in the culinary world. André Natera - "In the last 15-20 years, you started to see the emergence of the American chefs kind of taking over but still rooted in the fundamentals of French cooking so [French Techniques] are always going to be important based on the techniques that we learned, based on the flavors that we grew up with." Fiore Tedesco - "When you talk about French technique and French kitchen my mind first goes to a disciplined orderly space where cleanliness and order are king . There is a universal respect for that amongst chefs and so, the cuisine that ties together those principles is amongst chefs always revered." Kevin Fink - "French food is also that oversimplification of things that are different in a region and what it is more about ideals. And this mantra that we have looked back for some of the great gastronomes of history and they came out of France. But what France is today or France was five hundred years ago are totally different." Kevin Fink - "[Being a Chef] is not just something that is a possible skill set. It is a profession. It is a calling. And the French have made that very clear that it is a part of their culture." Is it still important to teach the French Techniques at Culinary Schools today? Fiore Tedesco -"I sort of look at like part of the French culinary training, the specific like all the mother sauces, it's sort of like learning trigonometry. Is it really going to be applicable to the cuisine that you create? Well, if you're a mathematician sure, if you're not, then maybe in some more esoteric ways you know that having the knowledge helps you be more creative and have more tools to feed your creativity." "I would say that learning [culinary techniques] in the French way, is a more prevalent or important than learning system of equally refined Italian or Japanese technique? I'd say no, I think it's having the discipline and the refinement of that technique
S1 Enull · Tue, September 17, 2019
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 this episode Emmanuel Laroche's friend Katie Schlientz, CEO at CommuniKate Media, was conducting the interview.She first asked hims what made him pursue a career in food.Emmanuel Laroche's Mom always cooked and I learned very early on how to cook yogurt cakes and make quiche.One of his earliest food memory is tasting "Paté Lorrain" in the North-East part of France.Emmanuel Laroche's talked about his passion for travels and networking with people.He became the flavors unknown podcast host a year ago and Katie asked him what gave me the idea to start a podcast.Great source for podcasting best practices is the conference called "Podcast Movement".Emmanuel Laroche dived into the reason behind the name "flavors unknown" for his podcast.The unknown part in the name “flavors unknown” comes one from his passion in discovering new flavors. The other point of reference is obviously Anthony Bourdain. It was very important for Emmanuel to pay homage to him.The mission of "flavors unknown" is to create a platform for the Chefs, Pastry Chefs, and Bartenders to share their passion and for the audience to learn. "flavors unknown" is part of the educational podcast genre.Emmanuel Laroche described the three categories of audiences this podcast is targeted to.What are the 7 steps process for his podcast.As flavors unknown podcast host, he selects the guests either based on the awards they got from James Beard Foundation or from StarChefs or guests who have a great a great story to tell.They discussed the easiest part and the hardest part of the conducting the guest interviews.Katie asked him about his memorable moments while interviewing the 26 guests during the first season of being the podcast host.What inspire Emmanuel: travels and people.5 rapid-fire questions to the flavors unknown podcast host! Emmanuel Laroche's 7 step process for the podcast "flavors unknown" There's seven steps in the process.First of all you have to establish a connection with the person that you want to have as a guests.You have to have an agreement because having the connection is not enough.After you have the agreement then there is the whole research because you are not going to interview them without you spending time in advance to learn about who they are.You have to put together a series of questions that's you. I am sharing the main questions with them in advance.Then after that there is the recording that I do most of the time remotely on the phone or it could be face to face
Tue, September 03, 2019
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 able to regain her vision near the end she had the surgery. Then the menu kind of translated. It was very blurry and beige and then all of a sudden bright colors things you could eat with your hands. So a lot of times it just comes from the mode I'm in and where I'm at emotionally and just kind of comes from all different places. What we covered in this episode Chef Kim Alter describes the difficulty of opening a restaurant in San Francisco.Would she has done things differently looking back at it today when working on opening her restaurant.Does women have access in 2019 to the same opportunities as men in restaurants.Chef Kim Alter describes her Linden Room bar concept and her restaurant Nightbird.The themed menus at Nightbird changes every 2 to 3 weeks. What is the inspiration behind the themed menus.Master the techniques first and apply them to the products that are available to resonate with your menu idea.The Chef talks about her recent trip to Taipei (Taiwan).How does she keeps her team motivated.She talks about her mentors and what they brought to her.Fermentation is one of her latest obsession.Alliums are irreplaceable to her.Buying quality ingredients is the number one when you are making something simple.Chef Kim Alter talks about her consultancy work.Sustainability and waste management are part of the way menus are conceptualized at Nightbird.5 rapid-fire questions! Links to other episodes in San Francsico Chef Chris Cosentino - Cockscomb Chef Kim Alter's summer salad recipe Definitely go to farmer's market so you can kind of pick out everything on your own. I really love grilled or seared little gems and I was just at the farmer's market this morning and grabbed some little gems you cut them in half grilled them or sear them on in your outside or inside on your stove. And then same with peaches charring peaches there's so much sugar in them you could get a little bit of char to give like a bitter sweetness and then just like a charred peach salad mash ups some of those peaches as the vinaigrette with a little bit of lemon juice super simple and like get some Burrata from the cheese chop and just like a Burrata, grilled little gem with some like chard and pickled peaches would I think be really refreshing and very summery. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid
Tue, August 20, 2019
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 experience in the Netflix show "Final Table".Anthony Bourdain show "No Reservations" was at the origin of Chef Johnny Spero's desire to travel and discover other cuisines.Everything on his mind just keeps looking back to modern Spanish cooking.But the first time he traveled to Europe was for a stage in NOMA in Copenhagen.His mentors were Chef John Shields, Chef Jose Andres, He remembers his Asia tour in Singapore, Vietnam, Cambodia, and Japan.Going to culinary school versus first hand experience while traveling.For him the places to go today to find a stage in Copenhagen (Chef Christian Puglisi - Restaurant Relae), Barcelona (Chef Albert Adria - Enigma), and Honk Kong.Chef Johnny Spero describes how his experiences in Denmark and Japan influences the decor and food at his restaurant Réverie in Washington DC.He talks about his creative process. Very much inspired by nature. Focusing on the ingredient first.For him cooking is more about artistic interpretation versus being craft. Instagram plays an important role as when people take pictures and put it on Instagram, it represents what the restaurant stands for.Chef Johnny Spero explains the meaning of the name of his restaurant Réverie.He mentioned some of the latest ingredients he is experimenting with: Birch bark, and Kohlrabi.5 rapid-fire questions. Links to other episodes in Washington DC Chef Drew Adams Chef Johnny Spero's recipe for burgers Our burger has some inspiration from from America. Like classic America but also with a little bit of Japanese influence as well. So one of the things that we do is smash Patty burgers. I don't like to grill burgers. I like to do them in a pan because I love the crust which is very American style. You know Middle America smash in the pan. It gets a crispy and then we put soft cheese on it. What I like to do is to add stewed onions. The thing that really makes our burger pop is that we add Japanese style pickled cucumbers. It's actually delicious but a little more rich.So we our Burger looks very much like inspired by Big Mac. It's very simple but we use all ribeye. So we actually use the ribeye cap which is one of the most prized pieces of meat and we grind into a burger. We seasoned ours with salt and pepper inside the grind. And that's I think a lot of people try to over complicated. You end up covering it but if you have really high quality beef, seizing it appropriately and make sure you don't bury it sauces we try to keep our is very very cle
Tue, August 06, 2019
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 know I put up with so much. I do not want that to be a part of what I do in the future. So I honestly think that you really have to listen to the demographic and say what do these people want to come here and eat. You know it's a very social place. What we covered in this episode Chef Alison Trent is originally from Canberra, Australia.She moved to the US with first stop in the former Culinary Institute in NYC and ended up after in L.A., California.Cooking as a profession was an easy decision for her.Her mentors were Chef Michael Cimarusti at Providence and Thomas Keller at Bouchon and then at The French Laundry.Her time there was challenging and rewarded as well.She remembers her time at The French Laundry and the intense environment. It was like knowing nothing about cooking and starting from scratch again!Chef Alison Trent believe that industry is changing and that this is a bit easier for women.Ysabel restaurant in West Hollywood is a beautiful "oasis" with a menu with high end ingredients. No ego in the kitchen! Laurel Hardware restaurant close by became an institution at this point with a local vibe. Simple food. Pizza et pasta. Sourcing and selection of the ingredients are very important to her. Interact with local farmers and buy fresh produce at your farmer's market.Chef Alison Trent talks to us about "Alison Trent Events". Rich experiences for people. She mentions her collaboration with other artists such as ceramic makers, farmers, pastry chefs, beekeepers, etc...Working together with a Pastry Chef, Chef Alison Trent mentioned ingredients that would cross-over between savory and sweet worlds.Her latest ingredient obsession: tomatoes!She has done in a past a lot of molecular gastronomy but now she likes simple food best. 5 rapid-fire questions. Links to other episodes in Los Angeles area Chef Brad Miller - Inn of the Seventh Ray Chef Alison Trent Summer Pasta Salad For people cooking at home simplicity is just absolutely right. When we're talking about pasta in summer which is obviously sort of a heavier carb driven scenario, it's really about keeping it simple. Go to the farmer's market and try and eat meat less. So get these amazing tomatoes and some garlic. The biggest thing if you're gonna do pasta in summer is to pair it with a salad. But you're not doing some big heavy oxtail ragu. You're doing something light. A bit of a white wine base so you have that nice acidity and even though it's sort of carb driven it'
Tue, July 23, 2019
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 aggressive and so how do you translate over to cooking? Somehow I found it in competitive cooking." What we covered in this episode We start the interview by addressing the 2018 situation with several restaurants closing and lawsuits. Chef Jose Garces talks about the merge between Ballard Hospitality Group and Garces Group. His passion for food and the fact that cooking is still a humble craft kept him grounded throughout the success. The new company will take Buena Onda brand to a fast casual brand to St Louis and later to other part of the country. His competitiveness in business and cooking competition comes from him playing football and wrestling through high school in Chicago. He started working when he was height years old and started his first While he was in culinary school he discovered that he has a creative edge while playing with the ingredients. Chef Jose Garces talks about the creation of his first restaurant Amada (his grandmother’s name), first real Spanish restaurant in Philadelphia at that time. His fine dining restaurant Volver serves as well as their Culinary Innovation Lab for ideation and menu conceptions for all the restaurants of the group. Stella in New Hope , PA is the brand new addition to the group with American small plates. Chef Jose Garces shares how his Latino background influenced his food and his career. One of the Latino preparation that is critical is : Sofrito The main misconception that American have about Latin cuisine is that it is spicy. "I understood early on that I should travel and really learn about traditional cuisines". He traveled to Spain, Argentina, Uruguay, Mexico, Ecuador, Peru, The Caribbean, Cuba, and Japan. “Inspiration via culinary curation travels is a big part of how we can create . Bring those traditions back and translate them into ways that works for our markets.” Chef Jose Garces explains the role of the Culinary innovation Lab and the use of the menu contribution analysis to reformulate or change specific dishes. Inspiration comes from memories, travels, cookbooks, or from a local produce from a farmer. It is a collaborative process. Chef Jose Garces talks about the Garces Foundation. 5 rapid-fire questions! Chef Jose Garces and Latino flavors "My parents both immigrated from Ecuador to Chicago in the late 1960s. So I grew up in an Ecuadorian American household. Mom cooked Ecuadorian meals and I mentioned my grandma earlier. She would come most summers and
Tue, July 09, 2019
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 people need to understand and I tell my staff all the time is you might be learning some things that you don't like just as much as you do like and then you need to be conscious of that. Just keep your eyes open and your ears open. Cook with your ears! What we covered in this episode Boeufhaus is a small neighborhood French-German brasserie in Chicago.Old-world culinary techniques and contemporary style, from demi-glace, to patés and terrines.Boeufhaus is a new style of a steakhouse. Serving classic meat sandwiches at lunch (pastrami, corn-beef, Philly cheesesteak, etc...).The restaurant is ingredient quality based.Originally, Chef Brian Ahern was a Fine Arts major and was working at restaurants at the same time.His father had a great influence on him always taking him to off-the-beaten-path places.He did not go to culinary school but started working. Executive David Burke was one of his mentors. He was very demanding and Chef Brian Ahern learned how to become a professional. You can listen to Chef David Burke interview on "flavors unknown" at https://flavorsunknown.com/david-burke/Chef Michael Pirolo was his other mentor. He taught him the importance of consistency.Today the struggle is real to find reliable staff. Probably because of the inequities in pay between the front and the back of the house.To culinary students, his advice is to find an internship in the most difficult place they can find and see if you can really do it day-in and day-out. Loose the ego, put your head down and work!Cook with your ears. There are opportunities to learn in restaurant.His inspiration comes from everything: staff, reading, traveling, eating at other restaurants, even from Instagram.New York City is inspiring to him. From the colors to the sounds.Chef Brian Ahern describe the short rib beignets. One of my favorite dish on Boeufhaus menu.We talked about the different sauces made at Boeufhaus. Chef Brian Ahern describe their in-house chicken stock process.The ingredients that are indispensable to him are chicken, thyme, garlic, high quality oils and vinegars.5 rapid-fire questions! Links to other episodes inn Chicago Chef Jonathan Zaragoza - Birrieria Zaragoza Chef Brain Ahern advice for a good burger. It sounds cliche but let the ingredients for themselves and maybe if you have a good relationship with your local butcher they may serve you some aged meat. Maybe you could ask him or her to save you some of the ground fat from their butchering and
Tue, June 25, 2019
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 Kentucky cuisine, which is very different from north Florida cuisine from Mississippi, from the Delta. These are all very specific regions. They share some similarities but when we start to talk about the South we have to focus in on specific regions, specific peoples, and how immigrants are also changing the South. What we covered in this episode Chef Edward Lee talks about his love for the word graffiti. It is something that is impermanent: comes up and goes away. He drew a parallel between the graffiti's ephemeral characteristic and the non-permanent nature of the dishes Chefs create.Korean food is the food of his childhood and it is always in his mind. He loves Southern food. The combination of the two comes organically. He doesn't try to force it.Smoke should be the 6th basic taste like sweet, salty, bitter, acid, and umami.Authenticity doesn't apply in the food world. We should speak about tradition."Immigrants are also changing the South. This is a discussion that we have to start having because it's not just about traditional foods. The world is changing and the world is the real world of food doesn't stop just because you know we want it to." We talked about his restaurants 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, KY and Succotash in Washington DC.Chef Edward Lee talked about his new restaurant project in Cincinnati.His mentioned the collaborative creative process that takes place in his test kitchen in Louisville, KY.Everything is inspiration. In fact least of his inspiration comes from other restaurants or cookbooks.People who are set-up for leadership is what Chef Edward Lee is looking for while hiring people.We talked about beverage and food pairing, beyond wine."Now that American food has turned spicier and gotten a lot of influences from Mexico, South America, from Asia, Southeast Asia, and all the spices from India, there are certain dishes where there's no wine to pair it with."Chef Edward Lee says that the best bourbon is the one that's in your hand.The most important criteria in selecting a bourbon for drinking or food pairing is the Mash Bill, the char, and the age expression."It's funny every time someone does something to buck tradition people are always outraged by it. And I always tell the outraged people that the ultimate test of whether something will stand or become a new tradition or it will stand the test of time is if it tastes good or not." It is all about trial and error. Maybe only one out of 10 cockta
Tue, June 11, 2019
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 Chef David Burke has about 10 restaurants today located in NJ, Manhattan, Long Island, Upstate NY, D.C., Philadelphia, St. Louis, and currently looking in the Middle East. The top 4 factors of longevity and relevance in this industry are being open minded, great work ethics, having a hunger for success, and having a lot of enthusiasm. He is constantly looking for a challenge. Trends are always following patterns. You need to be able to edit a trend and take that little nugget that will stick around. Nothing really bothers him today in the restaurant industry beside the overhyping of something simple. Like fried chicken for instance. Food on TV has been very helpful for the recognition of what a Chef does. On the other end the likeliness for a young chef ever making to a certain level of celebrity or success is not easily realized. There is a big pile of work in front of people starting in this industry. they need to realize that. Chef was not a profession that was recognized before 1977. Being a Chef is a lifestyle. When you get to a certain degree of a master chef celebrity there's a lot of sacrifice. And I think that needs to be understood by the young people in the industry today. I've never been one to be as good as the guy next to me, I want to be better. Don't want to be as good as the restaurant down the street, I want to be better than average. That's just my competitive spirit. He shared with us that he is a "show-off! He wants to be unique and have a style, a signature! Young people need to learn the fundamentals of the work in the kitchen but as well the fundamentals of mixing ingredients. Chef David Burke talks about leadership style and describe his style when he was younger "coaching with vigor!" You need the discipline to do things correctly and not take shortcuts. Chef David Burke talks about his new restaurant Ventanas in NJ (200 Park Ave, Fort Lee, NJ). He worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Learn more about David Burke Tavern (135 E 62nd St, New York, NY) and Woodpecker by David Burke (30 W 30th St, New York, NY) Creativity doesn't slow down with years. Cheesecake Pops, Swordfish chops, and Pastrami Salmon are some of his favorite creations. He is experimenting with sushi and pastry, like handheld desserts. Chef David Burke wants to become an educator as the last step of his career.
Tue, May 28, 2019
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 no personal accomplishment that I have that I would say is greater than the accomplishment in investing in people. It's probably been the greatest reward in my career. Andre Natera What we covered in this episode He wanted to be a professional fighter when he was younger.He was offered at the same time to turn pro or get his first Head Chef position.As he "needed to be a responsible adult" and had to feed his family, he decided to pass on the professional fighter career and he became a Chef.There was a similar social hierarchy in the locker rooms and the kitchen back then when he started. He fit right in.Chef Natera went to culinary school in 1995.The Fairmont Hotel in Austin as several food and beverage concepts which keep him engaged and creative."Revue" has an Italian kitchen, an Asian kitchen, a raw bar, and a dessert station. "Garrison" is the fine dining restaurant. The concept is built around fire. Everything has an element of smoke or char."Fulton" is the lobby bar, focusing on small bites and craft cocktails."Good Things" is a grab-and-go coffee shop."In-room dining"."Rules and Regs" is the 7th-floor bar focusing on Mexican flavors. Chef Andre Natera describes some of the main differences that exist between being a Chef at a restaurant and a Chef at a hotel.Back in the 80's the popular cooking show on TV was "Great Chefs of the World" that inspired a generation of people in culinary school to become Chefs at hotels and country clubs because these Chefs on TV were Chefs at famous hotels around the world. Then the shift happened with restaurant Chefs on Food Network. No one wanted to work at hotels any longer and you saw an end of an era.Today, because of the economics it takes to run a restaurant things are changing a bit.Chef Andre Natera gives advice to young people who want to become a Chef.For him, a lot of his creative process comes from isolation and then the collaborative process starts.He is a member of the MENT'OR BKB organization.The Chefs that Chef Andre Natera looks up to are Chef Thomas Keller, Chef René Redzepi, and Chef Dean Fearing.His leadership style evolved over time and depends on the level of the person in the kitchen.Discipline is critical in the kitchen. Discipline is the means to deliver a result by doing the right things and not the punishment.Chef Andre Natera talks about the great aspects of being a Chef (creativity, leadership, mentorship) and open the veil as well on some of the dark sides of being a Chef.5 ra
Tue, May 14, 2019
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 factor in. It just kind of excites me and I really like to learn that way. What we covered in this episode Starting washing dishes when he was 15 / 16 years old.Went to college for English Literature and always continue working at restaurants.He met his business partner Josh Ku at a friend's BBQ. They bonded over food.They went regularly to a Taiwanese restaurant in Flushing, described the food, and discussed how to execute them for American customers.He was at Upland restaurant in NYC before with Justin Smillie and Stephen Starr.Working with Justin Smillie was like management Bootcamp!He most important mentor is Pei Chang in Charlottesville, VA.Chef Trigg Brown talked about the impact of History on Taiwanese food: Japanese influence, Chinese influence, Spanish, Dutch and Portuguese colonial influence.He learned how to cook Taiwanese food while reading History books.He especially loved the dish called "Flies Head".A Culinary History of Taipei - bookSoy sauces have a lot of nuances like olive oils.Chef Trigg Brown describes the dishes Danzi Mian and o-a Jian (oyster omelet) and how they adapt them for the US customers.His creative process takes place through a historical approach or an effort to contextualize a dish in Taiwanese history or understand where it comes from and how it found its way to Taiwan.He describes the inspiration behind the Big Chicken Bun and the Fried Eggplant dishes on Win Son menu.Chef Trigg Brown talks about winning Rising Stars Awards from StarChefs in 2019 and semi-finalist at the James Beard Foundation.Latest ingredient obsession is soy bean paste.5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkExecutive Chef Gabriel KreutherPastry Chef Sam Mason - Odd FellowsThe Brandy Library with Flavien Desoblin Chef Trigg Brown's recipe with prawns In Taiwan, it’s very common to go prawn fishing and you can go and you get a little fuelRod set up and you can fish for prawns and you can eat what you take.It's very translatable to restaurants on the Chesapeake Bay or near the beach in South Carolina even where shrimp is just readily accessible and delicious, and fresh.A lot of people are really into peeling shrimps and I totally understand that. But in Taiwan they fry the shrimps with the head and get the oil really hot. 350 not anything crazy. You take the shrimps and dredge them in a little sweet potato flour, and drop them i
Tue, April 30, 2019
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 can find that in people and you can coach them your way and guide them. It shows a lot about who you are as a person. What we covered in this episode Chef talks about the sexiness of flavors: first has to look good on the plate then you can mix flavor profiles together to create the sexiness of flavors. When you intertwine Asian, French, and Spanish cuisines. White Birch's concept is a "farm to table" restaurant using produce and ingredients from local farms. The restaurant location is very sentimental to him as his parents use to come here on dates in the 70s and 80s. It's all about challenging the consumer making them want to come back more for new dishes new excitement and new creations. He loves change. You can constantly create seasonal items and leaving people wanting more when they come back and they see something different. Sam started working as a kid at his uncle luncheonette. And fell in love with cooking. At 19 he went to the Art Institute in NYC for Culinary Arts program and Hospitality Management. He landed his first job at Eleven Madison Park in NYC. His mentors: Chef Craig Hopson and Chef Troy Guard At White Birch, they support New Jersey local farms. Sam wishes that other restaurants would leverage local farmers, but it takes time and passion. He likes to open the book "Flavor Bible" during his creative process. Sam is a seasonal Chef. Chef explains his Pork Belly and his Onion Tart recipes. Pasta machine and Vitamix are his two key kitchen tools. He has two restaurants: White Birch and Slamwich Scratch Kitchen in Madison, NJ. To succeed, you need to have great people supporting you. Just don't hire people. Invest in your team! His main goal, for anybody who walks through their doors, is for them to have the best experience that they possibly have in this industry. And he needs people to provide that. Their definition of Slamwich is Fine Dining on a Roll! Chef answers five rapid-fire questions. Chef Sam Freund multiple recipes with cauliflower. "Cauliflower is definitely a very versatile vegetable. Obviously a lot of people eat it raw credo style. Make it as we do at White Birch. Cut a real thick piece and marinate it in herbs and olive oil and grill it as a cauliflower steak. Eat it raw. Put it in a food processor and make cauliflower couscous and add some golden raisins, parsley, and lemon. Make it like a nice couscous salad but with cauliflower instead of the grain. Substitute. You can also subst
Tue, April 16, 2019
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 necessarily cooking for people. What we covered in this episode Chef Alex Harrell tells us about his approach to cooking and how he modernized his recipes while staying true to the flavors from the South.It is essential to paying respect to the traditional cuisine of New Orleans, especially when you are located in the Historical district of the French Quarter.You are not only cooking for guests who are coming to the city but for the residents of New Orleans.Need to be very mindful and respectful of History and tradition.His creative process is ingredient based. Then techniques. High priority to local and seasonal ingredients. Especially seafood.Born in Alabama, Southern cooking is part of his roots. He learned a lot from his grandmother.People believe that Southern Cooking is based solely on butter and fried chicken, but it is really based on grains and vegetables.The South is a huge melting pot of different traditions, different technique, and different styles that really has kind of grown into what modern Southern cooking is.Prior to Katrina, there were not a lot of opportunities for local chefs to have local ingredients available.The future of the Southern cooking in the complexity and the depth coming from outside influences.Chef Alex Harrell never intended to become a chef. He was into field research and environmental science.He grew up close to his grand parents' farm and got tired of academic life and decided to take a break and started to work at a restaurant in South Florida. Something connected with him while he started working in the kitchen. He enjoyed the physicality of the work and the team aspect and found a connection to food through science.Chef Harrell never went to culinary school. He read a lot of the text books from the Culinary Institute and cookbooks and formulate questions to the Chefs.His mentors: Susan Spicer, and Gerard Maras.Sylvain restaurant was his first job back in New Orleans in 2010. Tiny space. Focused on economy and efficiency.Angeline restaurant was Mediterranean style viewed through Southern lenses.Closing Angeline was very difficult and it still is. A very emotional process. But it was only a step in the process.Over 20 years in the restaurant business kind of ruin you to do anything else!I would have loved to spend more time traveling. To see other culture and experience them first-hand.Inspiration comes from listening to music, conversations with friends, and talking to the other cooks at the restaurant.New
Tue, April 02, 2019
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, ice cream, laminated pastries. She started as a line cook before becoming a pastry chef. She loves using vegetables in her desserts. Chocolate Cremeux with Porcini mushroom ice cream. Rich and Savory. Pastry Chef Sam Mason from Odd Fellows Ice Cream in Brooklyn talked in episode #12 about using mushroom in ice cream. Click here to get to the show notes. They are celebrating local seasonal produce from the Midwest. The team is preserving these produce for through the winter: jams, pickles and fermented veggies and fruit. They do a lot of pickles to be used with rich and fatty dessert. Vinegars based on fruit and veggie scraps. Kombucha for "crème fraîche" culture and sorbets. Emily is pushing he limits to create new desserts. Consumers are open to trying it. Pairing the weird ingredients with products that are the most recognizable. Pastry and desserts require patience and to be careful at each steps. She studied culinary in Paris. Mentors: Dana Cree, Amanda Rockman, Nancy Silverton and Dorie Greenspan. Important to learn and understand basic science and techniques in pastry. But need to allow yourself to move outside of that box (techniques) for creativity. Chef Emily talks about her creative process. She describes the creative process behind the dish: Avocado Lime Mousse with Mango and Cilantro Granita. Finding inspiration from collaboration with the team members at Bad Hunter. Her cook background make her more comfortable to collaborate with Chefs in the kitchen. Chef Emily talks about expectations regarding women in the kitchen. She describes herself as an empathetic leader. She has the soft skills for it but at the same time she has set boundaries as she is not anyone's therapist. 5 rapid-fire questions! Subscribe to Podcast Chef Emily Spurlin's Approach to Innovation My starting point is usually a singular flavor or ingredient that I want to showcase which often ends up being a fruit or a vegetable, something nature based usually, or a flavor combination that I'm interested in trying out. From there I kind of go into a number of directions. I either think in terms of color. So I think of foods that have complementary colors or foods that are in the same color scheme that I think flavor wise would be a good match for the initial ingredients. I also like the “if it grows together it goes together” method. And then I like to think about families. So for example quince is in the rose family and I really lik
Tue, March 19, 2019
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 farmers. I did all the farmers market on Kauai. And every time I saw a new guy I approached him and invited him to the restaurant and I started to build a network of farmers that wanted to work with me to try new vegetables." What we covered in this episode Chef Jean-Marie Josselin has more than 30 year of cooking experience. Cooking is his life. His passion.Importance of coaching and teaching the new generation of chefs.The new generation of chefs sometimes doesn't realize the time it takes to become a chef.Some are very creative but they lack in depth and believe that the profession is easy.Chef Jean Marie Josselin compare the systems in place to become a Chef between France, Japan, and the US. He mentions how much the country (USA) has changed in the almost 40 years that he lived here when it comes to cooking and restaurants.In this business trends change every five years or so. It is important to stay open-minded and try new cuisines.Establish a library of new flavors where you can build up new ideas new dishes and keep your your mind being creative.France is so rooted in tradition that sometimes it's difficult for a young chef to get out of that.JO2 is focused on natural cuisine. Chef Josselin desire is to evolve the restaurant into a vegetarian restaurant.In Hawaii the prices for fish and meat are going to be very high in the future that it make sense to focus on vegetable dishes.The restaurant JO2 has 38 dishes on the menu and 50% is vegetarian. And in the other dishes with fish or meat, the vegetable component is very important.Chef explains how his quest for milk to make his own cheese led him to the Hindu monastery in Kapaa, Kauai.He believes that chefs are going to be almost like doctors in the future . They will have to provide food to people that is nutritiously interesting so people can go to a restaurant and experience vegetable like they experience meat today.He used to have 6 to 7 restaurants. One day he sold them and went on a trip to Asia (Japan, China, India) and South America (especially Peru).When he came back he started to establish his network with the local farmers in Kauai.They worked with the University of Hawaii and brought new seeds to create a vegetable garden he can buy from.The natural elements in Kauai are tough to grow vegetables in a consistent manner.He really want everything to be as natural as possible. His goal is to come up with a food and a cuisine that would be the matrix for new chefs to come in and repli
Tue, March 05, 2019
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 learned that when people come here, they want to eat steak What we covered in this episode Chef Drew Adams grew up in Baltimore. First food memory was getting soft shells out of the bay in front of his house with his dad and cooking him upHe went to culinary school at Johnson Wales and in Charleston.His second food memory was after work in Charleston running over to McCrady's where Sean Brock used to be (before Sean) and he go sit at the bar and get the tasting menu.Chef Jeremiah Langhorne at The Dabney has been one of his mentor.Holding yourself accountable and if you're not happy with it then fix it! Chef Damon Gordon was another of his mentor. He taught me a lot about precision.At the Bourbon Steakhouse, he leverage his creativity in the fish dishes and the appetizers.To shake up the menu at the restaurant, Chef Drew Adams cut the menu in half as far as steaks go within the first month.He developed the Wagyu program at the restaurant. Working with farms from Kagoshima, Japan.Special Wagyu from island of Shodoshima, Japan. Beef are fed with Olive mash. See article in the link section below.His creative process and pawpaw. See information in the link section below.He talks about his passion for foraging. Foraging gives him a lot more appreciation for the product that he is working with.Opportunities to access to products that are not readily available.It's against the law to forage on national parks and there's a lot of national parks that in D.C. and along Maryland, Virginia borders. They go out there just to learn more about ingredients.Important: foraging can be dangerous - not all plants or mushrooms are good for humans. Do not do it alone!Chef Drew Adams talks about their "Foraging and Feasting Excursions".New trend: fermentation and his friend Chef Brad Deboy at Elle in WDC. See information in the link section below. Best cooking tip for a novice: it is a lot of hard work! Do not stay at one place / job too long. Travel!5 rapid-fire question! Links to other episodes in Washington DC Chef Johnny Spero - Reverie Download your FREE tasting itinerary in WDC No need to go through the hassle of searching multiple sites for each locations mentioned in this episode. We have done it for you! And we have even added more! Next time you are in Washington DC and you need to find the best place to have a bite or a drink. Just bring this one pager with you!Click below to download you free pdf. Easy! Cl
Tue, February 19, 2019
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 develop the relationships with the companies that produce the stuff and they were very helpful and, even them, they couldn't quite grasp what we were trying to do because the stuff we were trying to do was a little bit new to them too." What we covered In this first episode recorded face-to-face Sam Mason has created more than 250 ice cream and sorbet flavors since he opened Odd Fellows in Brooklyn. And he doesn't gravitate towards sweets stuff and desserts He went to culinary school for pastry at Johnson & Wales in Providence. Some of his mentors: Jean-Louis Palladin, David Burke, Charlie Palmer, Paul Liebrandt, PIerre Hermé and Rocco DiSpirito. He says: "I've had a very charmed life as far as food goes" Nowadays he doesn't think people (in the industry) care about culinary school diplomas. Instead he recommends to get real world experience in some of the finest kitchen. He remembers WD-50 with chef Wylie Dufresne. WD-50 is where Sam Mason discovered "science" in the kitchen. A lot of trial and errors. Obviously baking is a science. But he says that you don't think about it as such. Sam Mason talks about his creative process. He is using Shiitake mushrooms ice cream as an example. Outside of food architecture is a source of inspiration for Sam Mason. But at the end of the say he says what he sells is a scoop on a cone so how far can you go? The influence of Instagram in the creation of a dessert. First tasting session during the podcast with the following flavors: Lemon Turmeric Ginger sorbet, Rosemary Infused Goat Milk ice cream with Concord and Walnut, Peanut Butter S'mores ice cream, Toasted Sesame Nutella, and Vegan Coconut Caramel Chips. Increasing popularity of vegan ice creams. Developing a non sweet ice cream base for savory ice cream. The "passport" concept to boost sales in "non-ice cream" seasons. Sam describes the Odd Fellows Dumbo and Hudson Street concepts. A potential future TV show. 5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - Restaurateur Pastry Chef Mark Welker - Eleven Madison Park Executive Chef Gabriel Kreuther Chef Trigg Brown - Win Son The Brandy Library with Flavien Desoblin Created a new ice cream base for savory ice cream concepts I made today a new formulation. I've been trying to come up with an ice cream that's not sweet. And I think I found it. To get that texture without sugar is almost impossible because sugar is a very fundamental ingredient in
Tue, February 05, 2019
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 to my parents house I always gave them a warning about the food. So I gave him all those same sorts of warnings and then afterwards he thought it was amazing. He loved everything so much. He thought it was delicious and he loved the way everyone were together and the camaraderie. The first few times that he would say stuff like that I just assumed he was saying it to make nice. And it just kept happening and my mom caught wind of this and she started inviting us over for dinner just because she was whipping up some dish that she hadn't made since before they immigrated. He basically sort of lit this fire in her and then in me too, to sort of re-evaluate and rediscover what I just took for granted for so long. What we covered In this episode Her parents emigrated from the Soviet Union in 1980 and she was born the year after. She grew up speaking Russian first. The family was from Belarus which really wasn't its own independent country until very recently. Her grandmother escaped the ghetto during World War II and Chef Bonnie Morales explains how the name of her restaurant Kachka is linked to her grandmother story. She started rejecting the food she grew-up with like many first generation of immigrated parents. It was her husband (where they were dating) made her rediscover Russian food. Chef Bonnie Morales explains how she was re-interpreting Russian recipe when she attended culinary school instead of looking for the authenticity and the simplicity of a dish. She went to school for industrial design and in her first job she realized that her passion was in cooking. She explains the advantage of opening a restaurant in Portland versus somewhere in the US. The density of food trucks in Portland (one of the highest in the country) makes people want to try something new and at the same time they are very quick to move on to the next shiny thing. She mentioned the complex aspect of managing people and the fact that when she first thought about opening a restaurant she didn't think about personnel. She talks about the menu at Kachka: zakouskis, dumplings, rabbit in a clay pot, and Russian grill. Chef Bonnie Morales and her husband took a part of their staff on a trip to Belarus to experience the food and the people. Five rapid-fire questions. Misconceptions about vodka and caviar We can't talk about vodka in an intellectual way but I would just like to mention that it has a lot of characteristics to it. You can taste differences. You k
Tue, January 22, 2019
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 journey that we want to instill into people with the effects of the strains that they will give you. So typically you want to start off being energizing and then working into some groundings more sedative strains as you get through dessert but you can take that journey wherever you want to go. What we covered In this episode There are a lot of similarities between wine and cannabis: the varietal (strain), the soil, the terroir, and the light exposure. Philip got the idea about pairing cannabis with food after a wine tasting near Barcelona in 2013. His background about cannabis cultivation and opening dispensaries. He started exploring the ideas of cannabis and food pairings. At first he thought it might be a play on words. And ultimately he figured out there is kind of a science to it. Cannabis and food pairing is based on terpene profiles of cannabis with flavor profiles of food to harmonize and enhance. There are three different types of compounds within cannabis: cannabinoids (CBD, CBN, CBA, THC), flavonoids, and the terpenes. 212 or so of terpenes that exist in cannabis with mostly 16 predominant ones. Philip Wolf explain the creative process behind cannabis and food pairing. The citrus and pine flavors from some cannabis terpenes will go well with white fish with chicken duck and the spicy, heathy, mushroomy, or coffee profiles will go better with deeper red meat. The matureness of the plant depends on the time you harvest it and can change the terpene profile. Cultivating Spirits offers couple of tasting, small group tastings, birthday parties, bachelor and bachelorette parties as well as corporate function tastings. From three course pairing dinners to five to six course dinners for larger groups. Soon Cultivating Spirits will have a Chef's Table where the chef will come in and produce cannabis pairing dinners for the guests. Their customers are mostly executive class from the Midwest, East Coast and deep South. Philip will mention how to become a cannabis connoisseur. Five rapid-fire questions Some memorable cannabis and food pairings Recently we've had some we had a confit duck leg with some plantain gnocchis, English blue cream and daikon sprouts and that was with Lemon Wheel strain. That was the pairing that really stood out to me by chef Edwin Sandoval out of Denver Colorado. Recently we also had this braised short rib with polenta and a chili negro sauce and with Ghost Plane Haze. A very spicy dish but a very spi
Tue, January 08, 2019
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 everything changed. The level of respect for the country changed. And winning gold in 2017 just kind of cemented the US as a key player in the world of high level cuisine. What we covered In this episode Learn who is Paul Bocuse and what are the Bocuse d'Or. Chef Philip Tessier explain what the international competition called the Bocuse d'Or is all about. "Le Diner de Grands Chefs" at the Bocuse d'Or. In 2013 in the French Stadium in Lyon, Chef Philip Tessier decided to compete in 2015. What steps did he take to prepare himself for the 2015 competition. His connection with Martin Kastner from Crucial Detail. Learn everything about the dish that Chef Tessier and the team prepared for the competition. The US had never done better than sixth in 28 years (in the competition) and Chef Philip Tessier won silver in 2015. Chef Philip Tessier explains the Bocuse d"Or scoring system for the competition. The difference of being a candidate (in 2015) and a coach (in 2017) at the Bocuse d'Or. The book "Chasing Bocuse" is a story about real people and about the human experience of competing. How winning the Silver Bocuse and Bocuse d'Or change his life. His role as Director of Culinary and Media at Hestan Culinary. Working on connecting what we know in the world of technology with cooking. His time with Chef Roger Vergé in France, with Chef Éric Ripert in NYC, with Thomas Keller in NYC. Chefs he most admires are Chef Thomas Keller and Chef Grant Achatz. Technology gives today the level of quality in the kitchen the consumer wants There's a lot of technology out there that's really exciting but it actually doesn't deliver anything better. We're in the game to really help people get better food and partner with people who are going to help us give people better access to ingredients and connect that to the cooking experience and give them all the information they need. So you're not on YouTube or on some recipe site and somewhere else. Everything is right there in front of you and you're literally learning how to cook by putting food on the table as opposed to trying to download a bunch of information and then try to execute on your own Click to tweet "A lot of people just aren't cooking anymore. They don't know how to cook. They didn't grow up cooking" - Chef Philip Tessier Click To Tweet Chef Philip Tessier - "As a coach, my goal is to create a vibrant culture of collaboration and idea sharing." Click
Tue, December 25, 2018
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 hams and to process foie gras. The step of doing a lot of research in his creative process, exploring ideas behind food and learn history behind techniques started when he was in France. Opening of Plum Cafe and Kitchen in 2016. They try to have fun while creating such an eclectic menu of sharing plates. Discover Chef's creative process. Everybody is very involved in the creative process The story behind the Bad and Boujee Chips & Dip - $100 dish on the menu. How do they educate the staff with such a variety of dishes and such a high frequency of dish rotation. Top 3 advices for someone would wants to open a restaurant today. His mentors: Chef Matt Troost from Good Measure and Chef Jonathon Sawyer from Greenhouse Tavern. Chef talks about work / life balance. The new adventure: Good Company. Vitamix is the one piece of equipment in the kitchen that Chef Brett Sawyer cannot leave without. Kale shoots and baby corn are two new ingredients that made their way to his menu recently. Chef talks about his passion for "Big Boy" sauce. Series of rapid-fire questions. Use apple in a savory dishes instead of potatoes I believe that people when they think of apples they think of pie and desserts and things like that. They don't think of savory dishes all that often. So I would suggest that you use it in something that maybe you would normally use potato in or you know add it to something like chili it could give a very wonderful sweetness as well as a nice texture to your to something like chili you know or add apples to your mashed potatoes. It something that people don't do enough of. Just throw three or four potatoes that you make from mashed potatoes, just cut an apple up and throw it in there and you just add this really nice sweetness to it. Click to tweet Chef Brett Sawyer - "When we're going through the creative process of coming up with new dishes, I do a lot of research on the techniques that we're gonna be using" Click To Tweet It's great for the guests that they get to eat the same thing when they want but for us, in the kitchen, it can be a little boring sometimes - Chef Brett Sawyer Click To Tweet Chef Brett Sawyer -America being the melting pot that it is all cuisines are everywhere at this point. I feel like it very much represents what America is, a melting pot of people. Why shouldn't our cuisine reflect that? Click To Tweet Social media Chef Brett Sawyer
Tue, December 11, 2018
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 I'm not appropriating them because I'm seeing them through the lens of time. What we covered In this episode His roots are in the South (Mississippi and Tenesse) and the importance of his mother's and grandmother's influences.Southern cuisine celebrates Seasonality and Local Ingredients. The constant evolution of Southern cuisine with new influences like South East Asian in Southern Louisiana and East Texas. The deliberate choice from chef Michael Fojtasek to ground his creative process in local ingredients that are important to him.He made a decision not appropriate cultures that are not his.Discover the moderne twists he applies on buttermilk and benne seeds. He like to keep the soul in the food and do not like to "manipulate" the food. Discover which tools in the kitchen are important to him. The parallel that exist between being part of a sport team and a kitchen. Chef Michael talks about his mentor Jonathan Benno. His relatively long creative process starts at the market on Saturdays. His menu is based on small plates and on a series of "sets" (fish, chicken, pork, beef and vegetarian). One aspect of the creative process is about problem solving. Dairy ingredients (butter, cream, buttermilk, crème fraîche) are irreplaceable to him. Listen to Chef Michael talking about his dish called "boiled peanut" that has been constantly evolving since he created it.Chef encourages everyone to seek different type of rice and to learn how to cook it properly. 5 rapid-fire questions. Links to other episodes in Austin Chef Fiore Tedesco - L'Oca D'OroChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Start by learning how to cook rice properly... I think that the greatest mistake that happens with rice most often is that it's just not cook properly. So learning how to cook the rice in a good way. It just requires you to think about cooking rice in a different way. What's best for each individual rice. Seek out rice is that costs more money. Probably a great place to start with that is any of the Asian markets. Click to tweet Chef Michael Fojtasek - I'm not going to do anything that nobody's ever done before but I am going to do things my way and combine things that will be original. Click To Tweet I
Tue, November 27, 2018
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 global cuisine style. Chef Ryan's food experience while traveling in Asia, especially Thailand. What compelled him to become a chef. His time in Europe building his culinary expertise with chefs like Ashley Palmer-Watts and Pierre Ganière. Who have been his most influential mentors. What is his creative process. The large collection of cookbooks that chef Ryan leverage for inspiration. Common Lot's tasting menu ("Kitchen Pass Menu") rotating every six weeks. A deep dive of the twelve hiour braised lamb shoulder "san choy boy" style. "Sous-vide" is the one piece of equipment in the kitchen that chef Ryan cannot live without. The importance of the hiring process in making the team united and communicate properly. Discover that micro-cilentro is his irreplaceable ingredient. Finger lime is his unique and unknown ingredient. Rapid-fire questions Create a Salmon Tartare with a twist I always found salmon tartare to be you know if you get a good quality salmon, a simple tartare is stunning. We would dress it with Ponzu sauce, grated ginger over the top, fresh chillies and then serve it with some lettuce leaf you know like a baby lettuce and put it down the middle and eat it like that you know sprinkled with sesame seeds and micro coriander. I just love like that kind of sashimi kind of raw salmon. For the homemade Ponzu sauce: take any citrus, sugar, soy sauce, vinegar of some description, some Bonito (which is like dried fish) and then you just basically incorporate that with a little bit of water and just make a little dressing with it. You can reduce and make sure the sugar is basically dissolve. It's a very simple dressing. Click to tweet Ehren Ryan - We don't tend to limit ourselves to French cuisine or anything in particular, we like to take influences from the entire globe. Click To Tweet You have to be disciplined to get consistency. You also have to be creative. It's a fine balance between all three. - Ehren Ryan Click To Tweet Ehren Ryan - I want my team to be involved in the hiring process because we basically spend more time with the people in the restaurant than we do with our families. Click To Tweet Social media Common Lot in Millburn, NJ www.commonlot.com Instagram Facebook Links mentioned in this episode Ashley Palmer-Watts The Fat Duck Pierre Ganiere Sketch London Pig & Kaho Nose to Tail cookbook Takuma Chin Chin cookbook Download your FREE itiner
Tue, November 13, 2018
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 during the day for inspiration.His inspiration comes from the ether.His previous life as a professional drummer in an Indie music band touring the world.The specific moment when he decided to change gears and become a chef.The important role of dreams in Chef Fiore creative process.His grandmother influence in most of the dishes at L'Oca D'OroHow does music and his past experience as a professional musician play a role in his creative process.The "Dinners to Rock to" idea.L'Oca D'Oro started as pop-up dinnersWhat is the most important tips for those interested in opening a restaurantHis mission as a restaurant and as a chefWhat "sanctuary restaurant" means?Which ingredients are irreplaceable to him?Discover the unique ingredients that find their way into his menu lately.Chef Tedesco answers five rapid-fire questions Links to other episodes in Austin Chef Michael Fojtasek - OlamaieChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Pasta recipe with charred Greens "People love carbonara and when you're making Carbonara I use sort of traditional Pancetta but I really like the addition of a smoky bacon and a little bit of smoke with egginess is really nice. I really like to use Greens in that way. Something we're doing right now on dishes where we're grilling greens, we are taking sort of the Greens from our radishes and turnips and mustards and some kale and chard. We're tossing them in olive oil and salt which is that you can do at home and if you have a little grill, if you have a place to cook over wood at all this is really helpful. You can even take some smoking chips and wrap them in foil and give it a little smoke but when we do we have the wood burning grill at the restaurant . Will take a bunch of these greens and char the Greens. Toss in the oil and salt to help out picks up some of that smoke from it char the Greens and then braise those greens and whatever you want you can braise those greens in wine and whatever stock you want to use a vegetable stock a pork stock beef stock whatever and braise those greens and then say you toss whatever pasta you toss like a short pasta we're using like a casarecce shape so something that will accept some of that smoke that is now getting into that broth. So you braise those smoky Greens in that
Tue, October 30, 2018
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 "Sous-vide" Sangria Sangria recipe for the fall What compelled Angel to become a bartender at a young age The drinking scene in Portland, OR 3 tips for young women who want to become a bartender How to layer a cocktail to hit all the flavor points Caprijito cocktail "Sous-vide" is Angel's favorite piece of equipment What are the un-familiar ingredients that Angel uses in her cocktails Discover why Sherry and Bitters are so instrumental to Angel Twists to prepare a unique Old-Fashioned at home! Twists on an Old-Fashioned "The Old-Fashioned is always going to be a whiskey cocktail but it can be a lot more. I do a Mezcal Old-Fashioned.... What is good with Mezcal? Agave! ... and then I put a little salt in it. And then I add these Mole bitters instead of like regular Angostura and then I add a little orange bitters to to pick it up on the acid side and then I do a flamed orange peel. You can also buy smaller bottles of Amaros or Benedictine that we call modifiers. So you can just add a bar spoon of that and a bar spoon of whatever sugary you choose. I like Amaro Nonino that really changes the flavors. With just bar spoon it really influences the cocktail. Benedictines is a great one. You could add Dry Curaçao to do like a bourbon Old-Fashioned and then just add a bar spoon of that and a bar spoon of the sugar, a little bit of orange bitters and you've got a whole new taste profile." Click to tweet A lot of the techniques that #bartenders are using across the country came from Portland, OR - Angel Teta Click To Tweet Angel Teta - In Portland people are more open to ingredients and weird kind of things. Click To Tweet A Negroni with a bitter saline is just perfect!- Angel Teta Click To Tweet Angel Teta - Bitters are the salt and pepper of the bartending world! Click To Tweet Social media Angel Teta Instagram Social media Ataula Twitter Instagram Social media Angel's Envy Twitter Instagram Links mentioned in this episode Angel's Envy Toast The Trees Microsite Ataula restaurant Jeffery Morgenthaler Pharmacy Bar (Toronto) Leyenda (Brooklyn) Jacobsen Salt Speed Rack Sherry Manzanilla Expatriate Proud Mary Coffee Download your FREE Itinerary No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you! Next time you are in Manhattan and you need to find the best place to ha
Wed, September 19, 2018
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 concept restaurant.Chef Jonathan describe the series of side dishes and sauces served with goat dish.Increase popularity of goat meat in the USA. The importance of "Hispanic Heritage Month" for Chef Jonathan. Why traveling is so important to him. The importance of connecting with people back in Mexico as well as in everyday life. His admiration for Diana Kennedy. Discover his mentor.Inspiration and learning through collaboration with other chefs. Learn about his creative process. A pop-up at your restaurant once a month!Parallel between Japanese and Mexican street food.Women are the flame holders of the tradition in Mexican food.Cooking with Mexican women in his kitchen.Cooking with soul!The complexity of chilies and what is the next popular one.5 rapid-fire questions! Links to other Episodes in Chicago Chef Brian Ahern - Boeufhaus Download your FREE itinerary No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Chicago and you need to find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy! Chef Jonathan Zaragoza recipe with prawns "There's a cool technique from Vera Cruz that I like to do. Heating up a cast iron skillet medium high heat and getting it kind of almost to a smoke and then you put a rock salt a sea salt there on top of it. Then you put your prawns on top and let them cook for a minute with no oil and then drizzle some olive oil over them and it smokes and it's so tasty and it's it's like searing a piece of meat basically. Let them them cook for a little bit and then hit them with olive oil and smoke start cooking and give some fat and then you flip them and then you can finish with a sauce." #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Jonathan Zaragoza from Birrieria Zaragoza in Chicago Click to tweet Jonathan Zaragoza - If you stick to your guns and you do it well, and if you do it for the right reasons and y
Wed, September 19, 2018
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 What made her become a ChefFamily influences from ItalyThe similarities between Italian cuisine and Southern foodHospitality is at the core of the Southern cultureThe Southern Foodways AllianceThe Southern PantryCommon ingredients between Italy and Southern foodThe creative process behind the dish: The Louisiana Shrimp and Fish Ceviche Partnerships with local farmers, ranchers and fishermen The creative process behind the dish: The Sicilian Beef Chef Rebecca's advise for young female cooks wanted to find a voice in the kitchen What is the one kitchen equipment and the one ingredient that she cannot live withoutHer advise for a home cook to access fresh ingredients Learn how you can leverage anchovies in many dishes Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans Links to other episodes in New Orleans Chef Alex Harrell - The Elysian Bar Something simple with tomatoes "I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I'm not sure how new it is but) I've been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they're crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They're really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home." Click to tweet Rebecca Wilcomb - I became a chef because I love to cook and I love to cook because I love to eat. Click To Tweet Rebecca Wilcomb - My focus is on company growth and employee happiness and overall guest experience. Click To Tweet Rebecca Wilcomb - I'm influenced by ingredients, by places, by stories, and by people. Click To Tweet Rebecca Wilcomb - The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration. Click To Tweet Social media Chef Rebecca Wilcomb Instagram Social media Herbsaint Restaurant Twitter Instagram Links mentioned in this episode HerbsaintThe link GroupChef Donald LinkThe Harvest restaurantChef Keith PoolerThe Southern Foodways AllianceMarjie's GrillHurs
Wed, September 19, 2018
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 have a process and how to break down ingredients and how to layer cocktails. The creative process is a very collaborative process. "Sous-Vide": the one piece of equipment Jesse can't do without! How to put a spin on your Old-Fashioned drink. The upcoming cocktail trends. Putting together the Bar Program for Chef Junghyun Park at Atomix. Jesse Vida future projects. Create an Old-Fashioned Drink with a Twist "The Absinthe is always the one you can reach for, but as far as home bartending, pulling something like Campari in your Old-Fashion will give it a nice orange bitterness. There are a lot of Amaro as well. They are like a type of Italian digestive usually a little bit lower in alcohol. They range anywhere from bitter sweet to extremely bitter to more sweet. Just a small bit quarter ounce or a bar spoon. It brings a nice like bitter chocolate and orange flavors." Click to tweet Jesse Vida - the bartender's craft is a part creativity, a part performance and a part showmanship! Click To Tweet #Absinth! You gotta have it! It is so great for balancing #drinks! -Jesse Vida Click To Tweet Jesse Vida - I actually use more #cookbooks that I used #cocktail books creating drinks! Click To Tweet Social media Jesse Vida Instagram Social media BlackTail Twitter Instagram Links mentioned in this episode BlackTail Dead Rabbit Fresh Kills Bar Dandelyan Nomad Attaboy Death & Co Atoboy Atomix Download your FREE itinerary No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you! Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you! CLICK HERE to download you free pdf. Easy!
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