flavors unknown podcast

Today, I'm talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You'll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the's the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she's made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York 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 York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste

In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona's culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up.She is the creative force behind a collection of beloved Sedona dining destinations:

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country's most prestigious kitchens.Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he's navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you'll learn from Chef Tony Nguyen 3:14 Early food memories and first encounters with flavor3:54 Growing up Vietnamese in St. Louis and its lasting impact5:21 French culinary influence on Vietnamese traditions7:16 The cooking shows that first inspired his path8:25 What culinary school taught him—beyond technique10:12 Why formal culinary training still holds value today11:09 Working with his mentors and shaping a professional identity12:14 Curating the menu at Crustacean and its signature philosophy15:29 A new dish inspired by San Francisco's food scene18:56 Why imitation in the kitchen is more than flattery21:23 Culinary lessons from Japan and global travel23:29 How the restaurant industry is shifting—and who's succeeding25:01 Key traits of restaurants thriving in today's climate26:07 The kind of restaurant concept he believes the world needs27:31 Behind his 3-month solo culinary sabbatical29:25 His new venture: rethinking snacks with an upcoming chip brand30:54 Tony's ideal food tour of Los Angeles33:07 His guilty pleasure food confession34:14 The playful ingredients he loves experimenting with35:14 What the kitchen has taught him—about food and about life37:11 His dream culinary collaboration38:41 The worst advice he's ever received in the restaurant business 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 Los Angeles 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 the LA region.Conversation with Chef Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionConversation with Chef Elizabeth FalknerConversation 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) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Tony Nguyen Instagram

Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii's most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii's multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii's regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.Whether you're passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii. What you'll learn from Chefs Wade and Michelle Ueoka Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)Switching Gears: Michelle's journey from savory to pastry arts (5:57)Food Memories: Wade shares the dishes that shaped his childhood (7:56)Finding Their Calling: When they each realized cooking was more than a hobby (10:03)Cultural Roots: Michelle's multicultural upbringing and its influence on her cuisine (11:06)A Culinary Career Begins: Michelle's entry into professional kitchens (12:38)Culinary School Insights: Lessons learned along the way (15:16)Breaking into the French Laundry: How Michelle landed one of the world's most prestigious stages (16:11)The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)Mentorship Under Alan Wong: Lessons from a legend (19:54)Blending Cultures on the Plate: Wong's influence on their food philosophy (21:04)Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)Comparing Culinary Worlds: Alan Wong's kitchens vs. The French Laundry (23:06)Inside MW Restaurant: A taste of their signature approach (24:10)Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)Signature Dishes: Spotlighting MW Restaurant's standout savory plates (28:03)Dessert Innovation: Michelle's creations rooted in island flavors (32:03)Cuisine in Evolution: How Hawaii's food scene is changing (35:33)The Battle to Keep Talent: Challenges of retaining young chefs (37:07)Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)Guilty Pleasures: Wade and Michelle's favorite indulgences (44:16)Alternate Lives: What they'd be doing if they weren't chefs (44:48)Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37) 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 from 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 KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram GargConversation with Chef Mourad Lahlou Links to most downloaded episodes (click on any picture to listen to the epis...

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 industry4:49 – Why many are stepping away from fine dining5:49 – The tension between upscale indulgence and underground gems7:50 – The power and precision of honoring regional cuisines8:26 – Turning up the spice in Indian food9:15 – Why you won't find butter chicken on the Dhamaka menu10:38 – The rise of hyper-local, hyper-specific food storytelling13:40 – Storytelling as a vital ingredient on the plate14:02 – How chefs adapt concepts for new cities and diners19:30 – Why Miles Davis still echoes at Eleven Madison Park20:03 – Reinventing classics: where cocktail culture meets innovation20:21 – How kitchens are inspiring the bar—from scraps to sips22:16 – Cooking from memory: Neel's creative muse23:01 – Nose-to-tail, root-to-stem: India's culinary ethos26:39 – How NYC flavors mirror its cultural kaleidoscope27:38 – The many faces (and uses) of soy28:58 – Creativity through constraint: turning limitations into art30:34 – The grind and beauty of cooking everything from scratch32:22 – Culinary cross-pollination: when food inspires drinks33:25 – Ferments, funk, and flavor layering behind the bar36:00 – The world's most popular spirit no one's talking about37:11 – What's missing from most bars today37:36 – The unlikely inspiration found in Chinese supermarkets39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente44:20 – How these chefs seek balance in a demanding industry46:23 – Understanding Gen Z's view on hospitality work50:32 – New vs. old school restaurant criticism55:18 – Pork, plant-based pivots, and evolving food trends 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.Panel Discussion CharlestonPanel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providence, RIPanel Discussion Portland, ORPanel Discussion New York Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin

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 childhood2:51 – Matt Abdoo's Italian-Lebanese upbringing4:17 – Friday night dinners with his Lebanese grandma5:02 – His Italian grandmother's legendary raguBecoming a chef8:09 – Realizing he wanted to cook for a living10:35 – His first restaurant job11:01 – Dreams of cream and cannoli from the dishpit13:33 – Culinary school and a hands-on externshipFrom fine dining to flame-kissed BBQ15:08 – Why he left fine dining for barbecue17:18 – Doubts about launching a new concept18:53 – What sets Pig Beach BBQ apart21:14 – Sauce or no sauce?22:25 – When the BBQ haters come out23:44 – How menus differ by locationThe craft and culture of BBQ25:38 – Writing The Pig Beach BBQ Cookbook27:58 – The biggest BBQ crime you can commit28:30 – The right way to manage smoke29:54 – Using regional wood for flavorBeyond the pit31:25 – Where to eat in West Palm Beach32:41 – Matt Abdoo's guilty pleasure foods33:19 – His eating habits at home34:10 – Dream collaborators34:46 – The best BBQ side dishes36:34 – His ultimate life lesson I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Matt Abdoo Instagram Facebook Social media Pig Beach BBQ Instagram Facebook Links mentioned in this episode Pig Beach BBQ

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 Hawaii4:05 – What inspired the move to Honolulu6:19 – Closing Mourad and letting go of Michelin7:15 – The cultural roots of Leila8:37 – How Aziza has evolved over the years9:16 – Cooking with a sense of place10:10 – Serving food in a more “honest” way10:36 – Moroccan tradition meets Hawaiian ingredients11:47 – A chef's brief dance with molecular gastronomy13:00 – Public support for Aziza through its many lives13:52 – How his palate—and judgment—has matured15:28 – His creative process for crafting new dishes16:24 – The role of nostalgia in Moroccan cooking17:40 – Couscous: More than a side dish20:08 – The journey of a self-taught chef23:02 – The woman behind the name Aziza23:27 – The birth of Mourad27:11 – Common misconceptions about Moroccan cuisine28:24 – What most Moroccan restaurants get wrong30:08 – Battling regulations over the tagine31:41 – Dishes he's most excited about at Leila33:13 – Why sharing food matters more than ever33:40 – His two favorite dishes on the Leila menu34:43 – Ingredient sourcing: SF vs. Honolulu36:19 – The magic of collaborating with Chris Kajioka41:42 – Culinary fusion at Miro Kaimuki44:08 – Menu staples and seasonal creativity45:29 – The irony of fine dining chefs doing soulful food49:31 – His favorite food spots around Honolulu50:35 – Guilty pleasures: Cheese and simple comforts53:07 – The emotional meaning of cooking at home57:31 – The biggest lesson he's learned in his journey59:09 – Dream culinary collaborators1:03:50 – The worst advice young cooks hear 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 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 HawaiiConversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram Garg 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 Mourad Lahlou Instagram Facebook Social media Restaurant Aziza Instagram Facebook Social media

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 (12:27)The secret to the restaurant's creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we're still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she's encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she's proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she'd give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can't resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she's off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn't believe the customer is always right – Her take on hospitality and service (34:55) 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 about vegetarian cooking Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)

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 behind his octopus carpaccio (14:37) Why No Reservations? – The philosophy behind Bakku's approach (20:04) Creativity in the Kitchen – His research-driven process for developing new dishes (22:13) A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59) Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25) The Most Underrated Puerto Rican Dishes – And why they deserve more love (32:08) 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 Puerto Rico 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 link below for more conversations with Chef Mario Pagán. Conversation with Chef Mario Pagán 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 Joe Rivera Instagram Social media Bakku Instagram Facebook Links mentioned in this episode Restaurant Bakku

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) Why restaurants are embracing regional and cultural cuisines like never before (30:00) His ultimate guilty pleasure food (you won't expect this one!) (33:24) An underrated ingredient that works for both sweet and savory dishes (34:01) An underrated West African dish everyone should try (35:00) The top three mistakes home cooks make in the kitchen (and how to fix them) (36:26) A life lesson from his father that applies far beyond the kitchen (36:48) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New 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 from NYC. Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

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) 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! Notable Quotes from Chef Mario Pagán “You need to be humble. Your ego can kill you in this business. Respecting food, not letting your ego drive you, and keeping your feet on the ground is really important.”“If I don't create, I'm dead.”“I breathe it, live it, and love it. Every day I walk into my restaurants, it's a privilege.”“Food is art. The similarities between food and architecture—layering, balancing, structure, color—are striking.”“I owe everything to the women in my life—my grandmothers, my aunts, my mom. For us in Puerto Rico, being in the kitchen is about creating memories together.”“We are as warm as our food.”“Money kills. First, you need to love yourself, love your food, and then the people will come.”“Mofongo... it's a fight between the Dominican Republic and Puerto Rico, but Puerto Rico does it better. Of course,

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 dish (42:49)Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)Tips for ensuring you're eating authentic local seafood (51:00)Infusing Charleston traditions into global culinary concepts (54:12)Foraging in the low-country landscape (54:50)The intersection of technology and food (57:12)Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)Addressing challenges in back-of-house operations (1:04:20)Exciting trends shaping Charleston's kitchens today (1:07:48)The growing trend of chef-branded merchandise in Charleston (1:11:25) 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 panel discussion with chefs Don't miss out on the chance to hear from talented chefs from across the country.Panel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providenc...

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 – 3:45What makes African food unique – 4:49The overlooked respect for African cuisine – 6:09Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14Resistance from other African chefs – 11:33Connecting regional flavors and ingredients – 13:21Colonialism's influence on food – 17:15Music, family, and food in his South Carolina home – 18:42The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40Standing out in his Southern community – 20:50Visiting West Africa and connecting with his grandfather's spirit – 23:40Learning the art of entertaining – 24:48Championing African food's rightful place in fine dining – 25:46Elevating African dishes through French techniques – 27:36African cuisine vs. Southern soul food – 28:39Filling the gap for upscale African restaurants – 30:27Alexander Smalls unexpected opera talent as a child – 32:44Helping integrate the school system – 35:10Why Alexander Smalls left music professionally – 36:25World travels through music – 37:55Honoring Negro spirituals through a passion project – 40:11Launching his restaurant vision – 42:40Training in European kitchens – 44:00His best-selling plate from the early days – 45:15The “shoebox lunch” tribute – 47:40Creating America's first black-owned Best New Restaurant – 49:00African origins of a popular dish – 49:57Reflections on Menton's concept – 52:22A pandemic project and a surprising Dubai connection – 53:22Telling his childhood story through food – 56:02Harlem's vibrant food scene – 58:02His guilty pleasure food – 1:00:35Dishes Alexander Smalls cooks for friends – 1:01:54The pie that reminds him of childhood – 1:02:32His ‘what if' career path – 1:03:25 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! Overview of My Conversation with Alexander Smalls The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.The art of storytelling through food – how Alexander's childhood, music career, and global travels shape his approach to cooking.Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.

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 synonymous with innovation, creativity, and pushing boundaries in the culinary world. Whether you're a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran's world.Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran's incredible career. Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran. 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 Los Angeles 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 Los Angeles.Interview with Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionInterview with Chef Suzanne GoinConversation with Chef Elizabeth Fal...

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 cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences. Conversation with Chef Arnold Myint Conversation with Chef Norman Van Aken Interview with Chef Brad Kilgore Interview with Chef Shota Nakajima Panel Discussion SXSW - Immigrant Flavors Reshape America 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 Andrew Black Instagram Facebook Social media Grey Sweater restaurant Instagram Facebook Social media Perle Mesta restaurant Instagram Facebook Links mentioned in this episode

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 leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Baker Dinara Kasko Instagram Social media Dinara Moulds Instagram Links mentioned in this episode Dinara Kasko Moulds SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

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 travel, shaping not only her flavors but her life philosophy. 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 Los Angeles 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 Los Angeles.Conversation with Chef Elizabeth FalknerInside Los Angeles Food Scene: A Panel DiscussionConve...

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 (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Erik Ramirez Chef Jacques Pepin Social media Chef Danny Garcia Instagram Social media Time & Tide Instagram Links mentioned in this episode Time & TideKent Hospitality Group 

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 from New Jersey 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 NJ. Interview with Chef Leia Gaccione Conversation with Chef Sam Freund from White Birch Conversation with Chef Ehren Ryan from Common Lot Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Robbie Felice Instagram Facebook Social media pasta Ramen Instagram Facebook Social media Viaggio Ristorante Instagram Facebook Links mentioned in this episode Chef Robbie Felice

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 insight into the world of culinary techniques.  Conversation with chef Masako Morishita Interview with Chef Chris Kajioka from Honolulu Conversation with Chef Nando Chang in Miami Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Shota Nakajima Instagram Social media Taku restaurant Instagram Links mentioned in this episode Chef Shota Nakajima website Taku restaurant

In this episode, I'm joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it's crucial to have tech solutions designed by industry professionals. What you'll learn from Chef James Passafaro • Coming up in the culinary industry 4:13• The game dinners that took place in Jersey 4:41• An annual gathering of local chefs 5:20• Deciding to pursue a career in food 5:53• Studying at Johnson and Wales 7:19• The importance of networking 8:01• His restaurant career progression after university 8:27• Progressing through the ranks 10:11• The difference of sourcing produce on the west coast 11:18• Learning the financial aspects of running a restaurant 11:48• How the MINA group was able to experience such rapid growth 12:50 • Why it's a great place for young chefs to start out 13:23• His travels around the world for restaurant openings 14:56• Settling down at Spoon and Stable 16:07• Constant innovation and lasting legacy 17:27• How AI entered his career trajectory 18:11• The goal of the technology 19:10• How Opsi works 21:26• Striking the balance of making enough but not too much 23:09• Catering versus working in a restaurant 26:05• What he misses about being in restaurants 26:46• The potential of AI in the restaurant industry 27:21• Why greatness isn't about tangible things 28:57• The love that goes into what you're cooking 29:40• AI and the human touch 30:59• Predictions for the future of AI in kitchens 31:46• Challenges with offering a new system 33:00• Building human-centered technology 35:16• How the app is being used currently 36:38• Where to learn more about Opsi 37:40• Five spots to dine in Minneapolis 39:57• His guilty pleasure food 41:03• Current food obsession 41:22• The kitchen gadget he can't live without 42:11• Why grit is important if you want to work in the industry 42:51• Advice for young people pursuing hospitality 43:53 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez Click To Tweet The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita Click To Tweet French technique is there. It was a good foundation for a lot of people. But I think now,

In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you're an aspiring chef or a seasoned professional, Corey's insights are sure to inspire. What you'll learn from Chef Corey Siegel Food memories from Corey Siegel's childhood – A look back at the flavors that shaped Corey's love for food. [3:21]His journey from Albany to Electrolux – How Corey's career path led him to his current role as a culinary leader. [4:10]A day in the life of the Director of Culinary Development – What it's like to lead innovation at Electrolux Professional. [4:57]The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46]The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59]Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49]Launching new products – Insight into Corey's process for bringing new culinary innovations to life. [9:09]Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04]The challenge of content creation – How Corey navigates the demands of social media. [10:44]Creating within the ‘sandbox' of delicious simplicity – Corey's approach to mastering simple yet profound culinary creations. [12:36]A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46]Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40]Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46]Training with culinary legends – The big names who've influenced Corey's career. [17:37]Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22]Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52]Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05]His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30]Apprenticing at The Greenbrier – Corey's early experiences and the path to mastery. [24:15]The road to culinary mastery – The only path to true excellence in the kitchen. [25:33]Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06]His favorite culinary destinations – The places that inspire Corey's culinary journey. [28:14]Bucket list destinations – Where Corey Siegel dreams of traveling next for food inspiration. [31:37]The influence of music on his life – How music shapes Corey's personal and professional life. [32:57]Working with a vocal coach – Corey's journey into the world of music. [35:29]Musical aspirations – Corey's dreams beyond the kitchen. [36:43]Getting in touch with Corey – How listeners can connect with Chef Corey Siegel. [39:54]Top 5 food spots in Charlotte – Corey's must-visit eateries in his hometown. [40:48]The kitchen gadget he can't live without – Corey's essential tool for culinary success. [43:25]Favorite spices and condiments – What Corey Siegel always has in his pantry. [44:43]Mastering Hollandaise variations – Tips from Corey on perfecting this classic sauce. [46:02]His top musical companion in the kitchen – The tunes that keep Corey inspired while he cooks. [47:24] I'd like to share a potential educational resource,

In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car. Together, these culinary leaders share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston's food culture, this episode offers a deep dive into what makes Boston a unique culinary destination. What you'll learn from this panel discussion Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston's food culture and the challenges of introducing new concepts in a city with deep roots. Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that. Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston. Personal Culinary Journeys (15:24 - 25:36): From Chef Matthew Bullock's transition from tech to cooking, to Pastry Chef Monica Glass's pivot to gluten-free baking, to Chef Laurence Louie's exploration of the London food scene, each panelist shares the personal stories that led them to where they are today. Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails. The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene. The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI's role in food and drink, with some skepticism about current capabilities. Social Media's Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms. Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability.  Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich. Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with StarChefs Panel Discussions 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 culinary leaders from across the country. Panel Discussion LA Panel Discussion Philadelphia Panel Discussion Austin Panel Discussion Providence, RI Panel Discussion Portland, OR Panel Discussion New York Links to most downloaded episodes (click on any picture to listen to th...

Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring many of today's culinary leaders, Van Aken's story is one you won't want to miss.In this episode, you'll discover how Chef Norman Van Aken's Florida upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy. What you'll learn from Chef Norman Van Aken Inspiration from His Early Years: How Chef Norman Van Aken's upbringing influenced his culinary journey (2:56)Becoming a Chef: The faraway concept and challenges of becoming a chef (3:47)Early Career Struggles: His first post-war jobs and the lessons from getting fired (5:14)First Kitchen Job: How he landed his initial kitchen position (5:44)Mentorship: Influential mentors who guided him along the way (7:02)Inspirations and Style: How a changing America inspired his culinary style (9:23)Discovering Latin Cuisines: His southern launching pad for exploring Latin flavors (10:45)Florida's Culinary Nexus: The significance of Florida in his culinary journey (12:13)Literary Influences: How writers have informed his culinary philosophy (14:02)Food and Place: The connection between culinary creations and their origins (15:44)Iconic Dish Example: A signature dish blending New World flavors with haute cuisine (17:33)Freedom to Experiment: How disconnection from cultures allowed culinary innovation (19:55)French Toast with a Twist: A unique take on a classic recipe (20:42)New Menu Inspirations: What drives new dish creations (22:21)Norman's Florida Kitchen: Insights into his popular Netflix series (23:44)Show Recipes: Highlights of the recipes featured on the show (25:17)Current Culinary Scene: His perspective on today's culinary landscape (26:53)Restaurant Listicles: Thoughts on best restaurant rankings (28:24)Education vs. Job Hopping: The importance of education and experience (31:08)Staying Relevant: How to remain pertinent in a changing industry (32:14)Celebrity Clients: Notable celebrities he has cooked for (33:43)Culinary Legacy: Chef Norman Van Aken's lasting impact on the culinary world (35:00)Jaques Pepin's 90th Anniversary Milestone: Celebrating a significant milestone (36:00)Miami Culinary Tour: A guide through Miami's food scene (37:12)Guilty Pleasure Food: His favorite indulgence (41:06)Kitchen Pet Peeves: Annoyances in the kitchen (42:27)Biggest Culinary Lesson: Key lessons from his culinary journey (43:22)Worst Advice: The worst culinary advice he's ever heard (45:33) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Florida Don't miss out on the chance to hear from these talented chefs and gain insight into the world ofInterview with Chef Jeff McInnisConversation with Pastry Chef Antonio BachourConversation with Chef Brad KilgoreInterview with Chef Jose MendinInterview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode)

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 Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Arnold Myint Instagram Facebook Social media The International Market Instagram Facebook Links mentioned in this episode Restaurant The International Market in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking over this beloved establishment, balancing its storied legacy with his own culinary innovations. We delve into his Korean roots, his path into the culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon's insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family. What you'll learn from Chef Alex Yoon First Food Memories: Chef Yoon reminisces about cooking with his grandmother and the family dishes that shaped his palate (2:42).Childhood Kitchen Stories: Hear how his family tried to keep him out of the kitchen with humorous tactics (4:05).Classic Family Dishes: The traditional meals that left a lasting impression on Chef Yoon (4:47).Love-Hate Relationship with Food: His early struggles with food acceptance and how it affected his culinary passion (6:35).Entering the Food Business: The pivotal moment he told his parents about his culinary aspirations (7:14).Culinary Education: The challenges and triumphs of his culinary school experience (8:38).First Industry Break: How perseverance landed him his first significant role in the culinary industry (10:22).Running Little Fish: An inside look at the operations and concept of Little Fish (13:35).Balancing Tradition and Innovation: How Chef Yoon blends culinary training with cultural heritage (16:51).Korean Food Trends: Insights into the latest culinary trends from Korea (19:52).Evolution as a Chef: His personal and professional growth since 2019 (22:34).Taking Over Little Fish: The experience of inheriting and enhancing an established restaurant (24:13).Industry Challenges: The hurdles he has faced and overcome in his career (25:10).Covid-19 Lessons: Why the pandemic was both a difficult and formative period (26:30).Daily Role at Little Fish: A glimpse into his everyday responsibilities at the restaurant (27:51).Creative Inspiration: Where Chef Yoon finds inspiration for his dishes (29:15).Famous Scallop Dish: The story behind his signature scallop creation (30:09).Potential Cookbook: Thoughts on possibly publishing a Little Fish cookbook (34:44).Strawberry Memory: A nostalgic food memory involving strawberries (37:50).Future Projects: Upcoming plans and projects for the Little Fish family (38:40).Appealing to Non-Seafood Lovers: How he attracts diners who typically avoid seafood (40:41).Philly Food Tour: Chef Yoon's recommendations for a culinary tour of Philadelphia (42:34).Favorite Breakfast Spot: His go-to place for breakfast in Philly (45:22).Guilty Pleasure Food: His favorite indulgent snack (46:47).Top Cookbook Pick: A must-read cookbook recommendation (47:45).Kitchen Pet Peeves: What annoys him most in the kitchen (48:13).Knife Preference: His favorite type of knife (48:33).Dream Collaboration: The chef he would love to collaborate with (48:56).Alternate Career: What he might be doing if he wasn't a chef (50:05). I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Philadelphia

Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education. In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future. What you'll learn from this episode about JWU Why Dean Jason Evans was offered the role of Dean at JWU despite having no culinary experience, and the unique benefits his economic background brings to culinary education (2:51) The sustainability goals at JWU and how they are paving the way for a sustainable food systems future (7:38) The diverse learning experiences available at JWU that go beyond traditional culinary roles, emphasizing the importance of a comprehensive culinary education (9:57) The role of providing a safe place to fail in nurturing innovation and creativity within the culinary arts (10:57) Why a full-scope culinary education is crucial for addressing the complexities of food sustainability and health (12:40) How the current food culture in America influences dietary habits and the responsibilities of today's chefs to advocate for healthier food practices (13:21) The impact of food media on shaping culinary trends and how it supports culinary entrepreneurship (17:26) Exploring the reduced barriers to entry in the culinary industry and what this means for aspiring chefs and entrepreneurs (19:24) Discussing the connectivity of food to the rest of the economy and the broader implications for culinary professionals (21:18) The value of a liberal arts perspective in teaching culinary arts, enhancing the educational breadth at JWU (23:47) The role of the Ecolab Center at JWU in advancing culinary science and product development (26:00) Insights into the fastest-growing major at the university and how it aligns with industry demands (27:47) Preparation strategies at JWU for equipping graduates with skills relevant to the modern job market in the culinary field (28:32) The most important goals of the JWU culinary curriculum in fostering holistic education and skill development (30:46) Addressing some of the biggest questions in the future of culinary education and what it means for incoming students (32:20) Why Dean Evans values creativity so highly and its significance in culinary innovation and entrepreneurship (34:34) A showcase of a very creative menu theme by a JWU student, illustrating the practical application of learned skills (35:24) The diverse backgrounds of the student population at JWU and how it enriches the learning environment (37:23) Exploring the relationship between the vibrant food scene in Providence and how JWU contributes to and benefits from it (39:27) Dean Evans's personal challenges in his role and the broader challenges for JWU in maintaining its leadership in culinary education (41:15) Advice from Dean Evans for anyone interested in pursuing a path in culinary leadership (43:11) Dean Evans's thoughts on redefining what a rewarding life means in the context of culinary careers (43:50) His favorite ingredient to cook with and how personal preferences can inspire professional creativity (44:40) A culinary trend Dean Evans is excited about and its implications for future culinary innovations (46:05) The one cuisine Dean Evans would choose to eat for the rest of his life and what this preference says about culinary diversity (46:48) A surprising confession from an academic leader in the culinary field, revealing personal insights (47:49) How Dean Evans's guiding principles inform his leadership style and influence at JWU (48:56)

Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice Bar, Chef Matt Schaler at Birdie G's, and Chef Diego Argoti at Poltergeist at Button Mash.In this episode, you'll explore the diverse cultural backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar. What you'll learn from this LA Food Scene Innovation Panel Sandra Cordero's background and culinary inspiration (2:45)Sherry Yard's basement pastry lair (4:29)Why Sherry calls herself “the fixer” (5:04)Ramsey Musk's Italian roots (5:47)Matt Schaler's industry upbringing (6:48)What Diego Argoti learned growing up in a grocery store (8:01)Growing up in a tourist economy (9:35)The freedom of being behind the bar (10:29)Understanding the whole of a restaurant (12:44)Control freaks in the kitchen (13:52)Sherry's early industry experience at Rainbow Room (14:39)A pastry book recommendation to learn the basics (17:04)The moment that inspired Diego's love for food (18:37)A boost of culinary confidence (21:17)How a tragedy affected Diego's will to continue the path (23:24)White lies on a resume and opening doors (25:28)How cooking has changed (26:59)The day Sherry got a call from Wolfgang Puck (29:04)How Diego fell back in love with LA (34:13)Describing the LA food scene (36:12)A recent trend shift in dining out (37:00)Restaurants shutting their doors (38:12)Why change is good (40:13)Craving traditional, comforting foods (42:38)The thing that will keep the restaurant industry going (44:52)How chefs and farmers collaborate in LA (47:28)Why LA is more fearless than other culinary cities (49:22)How Birdie's embraces creativity (51:17)Focusing on simplicity when things feel too complicated (53:22)Finding inspiration in collaboration (56:02)Cocktails based on archetypes (57:16)The importance of sharing ideas (1:02:09)Cultivating an intimate knowledge of your products (1:08:49)Perseverance through the pandemic (1:14:01)A culinary tour of LA (1:18:21)The good and the bad: industry advice (1:22:59)Women in the industry (1:28:23)How to support women in the industry (1:29:47)Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs talking about LA Food Scene 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 LA chefs: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 ...

Join us today as we explore the compelling narrative of Chef Mike Carter at Down North Pizza in North Philadelphia, where his passion for culinary innovation and social entrepreneurship takes center stage. As a chef who has navigated the journey from incarceration to leading one of Philly's best pizza restaurants, Mike's story is a profound testament to the power of second chances and culinary creativity. In this episode, you'll delve into his experiences with the U.S. prison system, his drive to reduce recidivism through community transformation, and his mission to mentor and uplift others who are leaving the prison system behind. Along with sharing insights about the societal impact of incarceration, Mike will reveal the process behind creating gourmet pizzas that are as inspired as they are delicious. What you'll learn from Chef Mike Carter at Down North Pizza The roots of his love for food and family anchor his culinary social mission, which shines through at 3:30. An ultimatum that reshaped his life and set him on a path toward becoming a Philadelphia pizza chef at 5:23. Comparisons between U.S. and Portuguese prison operations reveal systemic differences at 6:49. His inaugural cooking job marked the beginning of a transformative culinary journey at 8:16. His culinary path led him to the helm of Down North Pizza, shared at 9:10. The challenges of engaging in social activism while on parole discussed at 11:40. The core mission of Down North Pizza, aimed at social impact within the food industry, highlighted at 12:41. A pivotal event that exposed systemic flaws at 13:28. The stark realities of the American prison system explored at 14:36. A significant breakthrough in his career journey detailed at 16:14. Initiatives to offer second chances to formerly incarcerated individuals discussed at 19:00. The importance of ongoing education in his mission at 19:59. How his relatable past enhances his leadership and mentorship at 21:34. Teaching the garden-to-table concept, reinforcing community-focused restaurants at Down North Pizza at 21:52. Highlighting the general unawareness about the prison system at 22:50. Shifts in Philadelphia's industry landscape and its effects at 23:20. The burden of a tax-funded prison system at 24:48. A crucial phone call that prevented a return to incarceration at 25:20. Elevating pizza to a fine dining status, blending culinary arts and hip hop culture at Down North Pizza at 27:47. The profound influence of hip hop on his menu at 30:12. Lessons in leadership derived from his incarceration experience at 32:38. How listeners can support his impactful mission at 34:10. Comparative analysis of incarceration systems across states at 35:35. Rehumanizing his team through shared experiences at 36:57. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Philly 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 Philadephia.A Taste of Philly: Chefs and bartenders Innovations - Panel DiscussionInterview with Restaurant Critic Craig LabanConversation with Celebrity Chef Jose GarcesConversation with Chef Richard LandauInterview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode)

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 – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet You're always working with the best in the business when you're working for Daniel [Boulud]. And that's because that's who he is. Good people want to want to work for him. Greatness attracts greatness.Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind. Social media Chef Aaron Bludorn Instagram Facebook Social media Bludorn Instagram

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 Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Nina Compton Instagram Social media Compère Lapin Instagram Links mentioned in this episode Compère LapinBywater American Bistro (BAB's) SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I'm joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.You'll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You'll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You'll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes. What you'll learn from the SXSW 2024 panel discussion The diverse roots of these chefs 4:03The 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 those interested in building a career in the culinary industry.Get the book here! Links to other Panel Discussions with 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 during panel discussions.Panel StarChefs in Philadelphia 2024Panel about PizzaPanel StarChefs in Austin 2023Panel StarChefs New EnglandPanel StarChefs Portland Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Tavel Bristol-Joseph Instagram

Today I'm talking to Author Andrew Friedman. His most recent book is called The Dish: The Lives and Labor Behind One Plate of Food. It takes a deep dive into one Chicago kitchen to explore the nature of our food system and the professionals who plate and prepare the food we eat. He's also the host of the podcast "Andrew Talks to Chefs".You'll hear about the inspiration for his book and the journey it took him on to understand the labor and love that went into a single dish. You'll learn how the restaurant industry has evolved, and the changes it might face in the future. You'll also hear his thoughts on the rising food costs and how industry professionals are managing. What you'll learn from Andrew Friedman Andrew Friedman's inspiration for the book 3:12 Why he chose to focus on a restaurant in Chicago 5:4 The dish Andrew Friedman chose to highlight in the book 9:08 The reason he wanted to involve young chefs 14:17 His biggest discovery from researching the process 17:02 The true hero's of the food chain 17:53 The process of researching the book 20:32 Shared characteristics between farmers and chefs 20:50 How the industry has changed since the 90s 21:39 Why the old school kitchen was more entertaining to write about 22:59 How the pandemic changed the way chefs operate 25:03 The new nature of collaboration 26:07 How famous chefs are changing the restaurant experience 26:44 One unique collaborative fundraising project 27:40 The changing role of chefs in popular culture 28:49 A surprising chef who doesn't consider his food an art 30:50 Why cooking is a scientific endeavor 31:51 One topic that rarely gets talked about 32:28 How eating has been transformed over the centuries 33:11 Observing the menu planning process as an outsider 36:50 Designing dishes in two different restaurant worlds 39:43 How technology might affect the brainstorming process 42:22 Andrew Friedman's goal for readers of the book 45:29 What he does every time he leaves a restaurant 45:50 Understanding the cost of your meal 46:44 What every chef fears 49:14 Where the industry has gone wrong in terms of pricing 50:09 How he chooses guests for his podcast 52:12 Keeping listeners engaged and the conversation interesting 53:58 The most interesting guest he's had on the show 56:36 His creative process 59:27 A food tour through New York 1:03:30 His guilty pleasure food 1:05:16 Cookbooks that have inspired him 1:06:18 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Andrew Talks to Chefs Instagram Facebook Social media Andrew Friedman Instagram Facebook Links mentioned in this episode Andrew Talks to Chefs (Apple Podcast)Andrew Talks to Chefs (Spotify)

Today, I'm exploring A Taste of Philly with a StarChefs Rising Stars panel of talented chefs in Philadelphia. You'll hear from Chef Michael Vincent Ferreri at Irwin's, Chef George Madosky at Fork, Chef Yun Fuentes at Bolo, Bartender Fred Beebe at Post Haste, and Pastry Chef Amanda Rafaiski from Friday, Saturday, Sunday. Discover how their cultural heritage influences their menus, the significance of local produce, the stories behind their acclaimed venues, and their current experiments with flavors, from savory to sweet and sippable creations. What you'll learn from this panel discussion The sauce that was the staple of the Ferreri home 3:29 An American classic that Madosky grew up with 4:25 The spicy, flavorful base of the Fuente's family kitchen 4:58 Beebe's healthy food childhood 5:48 The roots of Rafaiski's love for breakfast foods 6:48 Using competition as a driving force 7:31 Incorporating savory ingredients into desserts 8:05 Why Fuentes originally went into the food business 9:16 Ferreri's first career choice before going into the culinary trade 11:42 How Rafaiski broke the mold of her rural upbringing 13:41 Learning from Stephanie Izard 14:45 Discovering what a little seasoning can do 16:06 How Beebe channeled his interest in politics and love for food 17:39 Working at Blue Hill at Stone Barns 21:12 The inaccessibility of fine dining 23:00 Understanding the unique flavors of Sicily 25:34 A typical, low intervention Sicilian dish 27:29 Expressing cultural heritage through local ingredients is a good illustration of A Taste of Philly 28:58 Tasting Puerto Rican influence through the lens of Philadelphia 30:54 The immigrant experience and blending in to make a name for yourself reflects A Taste of Phillyv 34:31 Following traditions first, then putting your spin on a dish 37:44 The importance and difficulty of consistency 39:24 Sweet inspiration from local sources 40:44 How Rafaiski sources ideas 43:38 Why Beebe draws a hard line for sourcing ingredients 45:50 Building a classic drink with modern, local influences 48:02 Struggles with local sourcing for classic cocktails 50:12 The magic of matching what people want with what's available locally 52:57  Madosky ‘s culinary journey at Fork 54:41 The current most popular ingredients at these Philly restaurants: A Taste of Philly 56:36 The most important flavor profile of Sicilian food 1:04:00 Adapting new produce to non-traditional regions 1:05:49 The importance of going out and having food experiences 1:11:02 What brings us together as humans that AI can't replace 1:14:36   I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Philly 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.Interview with Restaurant Critic Craig LabanConversation with Celebrity Chef Jose GarcesConversation with Chef Richard LandauInterview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

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 interested in building a career in the culinary industry.Get the book here! Links to other episodes from Austin Don't miss out on the chance to hear from these talented chefs from Austin and gain insight into the world of culinary techniques. Chef Panel Explores Culinary Creativity in AustinInterview with Chef Rick Lopez from La CondesaConversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie

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  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I think that Fonda Lo Que Hay was and still is, and I say this very humbly, a revolutionary restaurant for the country [Panama]. I am trying hard not to let people fall too much in love with dishes so I don't need to keep them forever. Stay humble and understand the journey never ends. Believing you've arrived often signals the beginning of a downfall. Social media Chef Jose Carles Instagram Social media Fonda Lo Que Hay Instagram Social media Si!Mon Instagram Links mentioned in this episode Restaurant Si!Mon in LA Restaurant Fonda Lo Que Hay

Today, I'm talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You'll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu. He shares his early passion for art and explains how that led to a love for culinary creativity. You'll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food. What you'll learn from chef Rico Torres at Mixtli The birthplace of chef Rico Torres creative roots 2:24Smells 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 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 ...

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 the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go.

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 Click to tweet Marvin's ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. - Robert Andreozzi Click To Tweet The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. - Derrick Tung Click To Tweet I don't believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I'm aware of, for us, it's really about our passion and our dough starter. - Demetri Mechelis Click To Tweet Social media Pizza Marvin Instagram

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 accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with three of the chefs in this episode 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 Fiore Tedesco, Philip Speer, and Fermín Nuñez.Conversation with chef Fiore TedescoInterview with chef Philip SpeerConversation with chef Fermin Nuñez Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

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.SEGMENT 9: Local/Seasonal Ingredients & Menu CreationChefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.CONCLUSIONWrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!

Today, I'm featuring Talat Market and chef Parnass Savang. He's the co-founder of Talat Market in Atlanta. As a first-generation Thai-American, he's learned to blend his cultural background in the form of unique and flavorful dishes that he describes as Georgian Thai.You'll hear about when he first fell in love with Thai food and how he began to find connections between his cultural roots and his southern upbringing. He talks about the balance between authenticity and creativity when it comes to representing a culture through its cuisine. He also shares some of his creative inspiration and a few of the dishes that represent his creative process. What you'll learn from Chef Parnass Savang at Talat 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 Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet It felt like a band pouring years of music into their debut album—that was my first food pop-up. But then, I hit a creative wall; I'd given it my all. Click To Tweet Every collaboration adds a new skill to my repertoire, spurring me to craft a unique dish under pressure—I can't let my collaborator or patrons down. Click To Tweet You're going to fail a lot. That's just the nature of cooking. You fail until you understand the technique or your station. Follow the chef's recipes, ask him questions, be clean, and organized. All that stuff is important. Click To Tweet Social media

Today, I'm talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience. You'll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu. 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 KajiokaInterview with chef Sheldon Simeon 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 word experience means time. One year experience and 10 years experience, there's a lot of difference. Click To Tweet You can make a dish, but writing a menu is different because you've got to balance out everything. There's a composition. Click To Tweet I think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven. Click To Tweet I don't like to make dishes on my menu that you can find everywhere else. It has to be unique. But it cannot be totally out of the spectrum that you don't understand the...

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 Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet We should be proud of the Fortune Cookie because it's like one of the first truly Asian American foods. Click To Tweet People think of Chinese food as cheap food, and they don't realize that it has this rich, beautiful history and mythology behind it. Click To Tweet Most people do not create books for the money. They create books for love. So create the books that you love. Click To Tweet Social media Author Grace Lin Instagram Facebook Links mentioned in this episode Website Author Grace Lin

5  Providence Restaurants. Today, I'm sharing a panel discussion I had with 5 of Rhode Island's finest culinary professionals at the Star Chef's event in Providence. Chef Derek Wagner from Nick's on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.
You'll hear what makes the cuisine of New England unique and the important role of sourcing what's local to the region, rather than what's trending in other parts of the world. The chefs share how they're incorporating lesser-known, local seafood and produce into their menus.You'll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape. What you'll learn from this 5 Providence 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, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from New England 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 Derek Wagner and chef Jamie Bissonnette.Conversation with Chef Derek WagnerInterview with Chef Jamie Bissonnette 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 One thing I've always liked about Providenc...

Today, I'm diving into the Bold Fork Books Chef Panel discussion, organized by co-owner Clementine Thomas, co-owner of the Bold Fork Books bookstore in Washington DC. Joining me are Chef Matt Conroy from Lutèce in DC and Chef Opie Crooks from FARM Hospitality Group in Savannah, Georgia.Listen in as these culinary professionals share their initial reactions to my book, Conversations Behind the Kitchen Door. Through their insights, discover how the stories within have deeply resonated with them, drawing from their rich experiences in the industry. What you'll learn from this Bold Fork Books Chef 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 Craig Laban Food Critic Chef Chris Kajioka Chef Suzanne Goin Click to tweet I thought the book did a really great job of riding the line between making it [chef life] sound romantic and also making it sound very real. - Opie Crooks Click To Tweet Unlike many books that romanticize our jobs, "Conversations Behind The Kitchen Door" portrays both the dream and the reality. - Matt Conroy Click To Tweet Social media Bold Fork Books Instagram Facebook Social media Chef Matt Conroy Instagram Social media Chef Opie Crooks Instagram Links mentioned in this episode Bold Fork Books bookstore iin WDCRestaurant Lutèce in WDC 

In this captivating episode, we dive deep with the illustrious James Beard Award-nominated Chef Michael Gallina. At the helm of St. Louis's Vicia restaurant, Michael crafts seasonal, vegetable-centric dishes, epitomized in his signature 3-course Farmers Feast. Journey with us as we explore Vicia's underlying philosophy, the forces that continually reinvent its menu, and the core values driving Take Root Hospitality Group. Plus, discover how Michael's culinary adventures in California and New York have been instrumental in shaping his unique gastronomic vision. Don't miss this flavorful conversation! What you'll learn from chef Michael Gallina The flavors and smells of chef Michaael Gallina's childhood 2:54A family-favorite dish that sparked his interest in cooking 3:35Road tripping and discovering a love for food 5:35When school finally clicked for him 7:37Working with Daniel Humm 9:05How chef Michael Gallina met DanBarber 10:40Learning and cooking based on seasonality 12:01The most transformative time of his culinary life 12:43Why Miichael Gallina eventually went back home to St. Louis 14:56Working at Fäviken 16:14The philosophy behind his hospitality group 17:57How they personalize the menu for each guest 18:56The importance of relationship-building with suppliers 20:28The vegetable that's inspiring him right now 21:33His biggest source of inspiration 23:01How a new dish makes it into the rotation 24:14Why hMicchael Gallina values creativity over technique and how he balances the two 25:15A creatively inspired new dish 26:29The type of food you'll find at Winslow's Table 28:31How to make his Tomato Tartine at home 30:36The food scene in St. Louis 32:51Big city chefs versus small city chefs 33:09How his wife helped him explore more of the St. Louis food scene 34:11Restaurants to visit in St. Louis 36:02Where to find the best ice cream in St. Louis 37:41The cookbooks that have inspired him the most 38:33Kitchen pet peeves 39:09His controversial favorite hot dog 39:42A Unique Hot Sauce Obsession 40:17An addendum to his favorite cookbooks 41: I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet We really get to work with the farmers. Instead of always wanting the best produce, we ask, what else do you need us to utilize to make you successful? It's my job as a chef to figure out a way to cook that in a delicious way that people will enjoy. Click To Tweet We don't have a menu. You come in and we ask you if you have any dietary restrictions. or any allergies and then we hand write a menu for you. Click To Tweet We all think collaboration is the best way to be successful. Because one or two minds can only come up with so much when you're trying to push and be creative and be different. Click To Tweet Social media Chef Miichael Gallina Instagram Facebook Social media Vicia Restaurant

In this episode, I'm talking to Will Guidara. He's the man responsible for turning New York's Eleven Madison Park into the number one restaurant in the world. Guidara put his passion onto paper with the publishing of his book Unreasonable Hospitality.You'll hear about his commitment to “radical hospitality” and hear real world examples of how he has applied it, as well as how he has inspired and empowered his team to do the same. He explains the principle of his 95- 5 Rule ,and why it's so important to show hospitality to your staff in the same way you extend it to your guests. What you'll learn from Will Guidara The biggest takeaways from Will Guidara's new book 2:48What motivated him to keep writing 3:44The person who has had the most significant impact on his life 5:56How to measure your leadership principles 8:40Advice about persisting when you fear failure 9:57The life experience that introduced Will Guidara to the art of hospitality 10:50Why greatness starts with leadership 13:20The core of his hospitality principles 15:37An example of going the extra mile 17:55The disconnect between authority and the people on the ground 20:27Why the principles of the book apply to every business 22:26The best place to spend your marketing energy 23:47Securing a long-term business legacy 24:58How to spend as a restaurant owner 27:30Extending hospitality perks to your team 29:47The power of gift-giving 31:21Recruiting the right people to be on your team 32:20How Will Guidara activated the concept of “radical reinvention” 33:58Getting people on board with change 35:14Why the table should be held as a sacred space 36:37What he noticed as a customer in his own restaurant 37:27The role of empathy in hospitality 39:37A new way to see workplace tension 40:28The benefits of having an “optimists memory” 41:39Writers who have inspired him 42:41Applying radical hospitality to your life 44:39An experience that impressed Will Guidara 45:56 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to episodes with top chefs (click on any picture to listen to the episode) Chef Jacques Pepin Chef Maneet Chauhan Chef Joe Sasto by @josephcweaver Chef Tiffany Derry Click to tweet from Will Guidara In the same way that a chef writes a cookbook because they have recipes and techniques that they want to share, I felt I had a lot of ideas around service and leadership that I wanted to pass forward. Click To Tweet The best leadership principles are evergreen. Wherever you go those same rules will apply. Click To Tweet Any dollar spent on generosity to the people you work with, or the people you serve has much more impact than any dollar spent on traditional marketing. Click To Tweet Social media Will Guidara Instagram Twitter Links mentioned in this episode Unreasonable Hospitality websiteWill Guidara Ted TalkBuy the book

Today, I'm talking to Celebrity Chef Maneet Chauhan. You might recognize her from The Food Network where she provides culinary insight to aspiring chef on Chopped . As a successful Nashville restauranteur, she's known and admired for her uniquely global Indian culinary style.You'll hear about her early life and career and the key influences behind her signature modern Indian cooking. She shares stories from her childhood in India and why seasonality is so important to her cooking. She'll also tackle some of the most common misconceptions people have about Indian cuisine and inspire you to cook outside of the box. What you'll learn from Chef Maneet Chauhan The smell that takes Maneet Chauhan back to her childhood 3:23Why you should visit a food festival in India 5:01How her love for cooking began 5:2Where she's currently gathering inspiration 8:35]Advice on forming your team 9:51The wisdom of experience 11:11The simple key to her approach to Indian food 12:47How creativity became a bestseller 13:14Who Maneet Chauhan admires most in the food industry 13:54How she gathered inspiration for her book 15:13A simple recipe from her book to make at home 17:04The biggest misconception about Indian food 17:52Expressing Indian food through seasonality 19:52Why Maneet Chauhan gives her team the space to be creative 23:03The trap of things being too easy 25:25Where Southern food and Indian food meet 26:23A hybrid dish you can find on her menu 27:40Maneet Chauhan culinary projects in Nashville 28:27Why she prioritizes grown from within 30:31Wise advice for aspiring chefs 31:43What to do when you make a mistake 32:33The long term effects of Covid on the industry 33:54Why many young chefs have success backwards 34:12How to think if you want to succeed 36:57What impressed Maneet Chauhan the most on Chopped 37:29Why she loves competing on TV 39:25Where to eat in Nashville 41:25Her simple, yet specific, guilty pleasure food 42:41Cookbooks to inspire your creativity 42:57Her biggest kitchen pet peeves 43:34The best and worst things about being a chef 43:46Condiments to add to your collection 44:16Advice for young chefs 44:54 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes in Nashville Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with pastry chef Alyssa GangeriInterview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When people say ‘who are the chefs that you look up to? I say it is the street vendors because they have limited resources. Everything is fresh because they have no storage. And with limited resources, they are making such incredible flavors. Click To Tweet There is no elevator to success, you have to take the stairs. And it is okay to fail because what you learn from failure is so much more valuable than ...

This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We'll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk. You'll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them.  You'll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn't her passion 6:22 Bonnie Morales' paradigm shift around her family's food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland's seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there's more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that's cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie's fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie's food drives people to tears 1:07:02 Trends they're seeing in the industry 1:13:47 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes featuring Top Chef Interviews Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more Panel Discussions.Panel Discussion Rising Stars NYC 2023 Vol2Panel Discussion Rising Stars NYC 2023 Vol1Top Chef Interviews about LeadershipTop Chef Interviews about Techniques and CreativityPanel Discussion in MadagascarTop Chef Interviews about Structure and CreativityPanel Discussion on Hispanic Heritage MonthPanel Discussion with chefs from the Documentary "Her Name is Chef" Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

Today, I'm talking to Chef Edgar Rico. He's the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef. The same year, he also made the Time Magazine list of 100 Most Influential People. You'll hear about his culinary journey from California to Texas and learn from his expertise of Mexican cuisine. He shares the influences that drive his much loved restaurant menu, how professional recognition o pens doors, and his most recent inspiration for a future restaurant project. What you'll learn from chef Edgar Rico from Nixta Taqueria Winning the James Beard award 4:24 Why opening right before the pandemic was a blessing in disguise 7:36 How the masa has evolved since they opened 8:06 Ensuring that creativity runs free 9:40 Establishing your identity when going from a cook to a chef 10:32 The influence of California's Central Valley on chef Edgar Rico's childhood 11:45 Why Edgar Rico tried to move away from Mexican food as a kid 13:26 How he got hooked on the idea of cooking 14:31 His first industry job 16:1 How chef Edgar Rico ended up at CIA in New York at the last minute 17:19 His thoughts on a culinary school education 19:19 How he ended up working for his culinary idols 21:21 Moving from LA to Austin and elevating nixtamalization 25:42 The chefs that influenced his menu at Nixta Taqueria 30:27 What he likes about his tiny restaurant 33:09 Breaking down their bestselling taco at Nixta Taqueria 35:07 The birth of their bestselling vegetarian dish 38:06 How recognition helped them level up 41:54 Getting through the process to visit Iran 48:14 Surprises on his visit 50:55 The untapped culinary destination to visit 52:56 The strangest dish he ate in Iran 54:49 Bread culture in Iran 57:25 How his kitchen size shapes his menu 1:03:00 Places to eat in Austin 1:06:16 His guilty pleasure food 1:09:40 Inspirational cookbooks 1:10:23 Kitchen pet peeves 1:12:04 Condiments chef Edgar Rico loves 1:12:57 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in Austin Don't miss out on the chance to hear from these talented chefs from Austin: Interview with Chef Rick Lopez from La Condesa Conversation with chef Tavel Bristol-Joseph Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I'm never set in my ways where I say, ‘This is the only way we can do it and we can never change' because it limits creativity. And when you limit creativity, that's just not a fun place to work at. Click To Tweet F