Podcast appearances and mentions of jeremy umansky

Taking your first bite of Chef Jeremy Umansky's fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award nominations, including Best New Restaurant, Best Chef, and for his recent book Koji Alchemy. Jeremy and his wife Allie La Valle-Umansky opened Larder Delicatessen & Bakery in 2018 in Ohio City's Hingetown district. Larder's menus are constantly evolving and Umansky's innovative techniques remind us of what is possible right in our own backyards.rnrnTraditional knowledge of fermenting and foraging is a cornerstone for many cultures including Indigenous and African American communities. But centuries of colonization and modern urban sprawl decimated natural ecosystems. And the industrialization of our food supply forever shifted America's relationship with the food we eat. Across the country, efforts are underway to improve food sovereignty and reclaim traditional practices.rnrnJoin the City Club as Ideastream's Amy Eddings chats with Chef Jeremy Umansky, on the benefits of foraging, sustainable food sourcing, and the art of fermenting in his book Koji Alchemy.

Lay of The Land's conversation today is with Jeremy Umansky, the renowned chef and owner of Larder!Larder Delicatessen and Bakery — as it's known in full — is a staple and favorite of many here in Cleveland, housed in the historic Ohio City Firehouse, where the from-scratch Eastern European deli embodies Jeremy's philosophy with a focus on the use and promotion of sourcing and foraging local and wild food, cooking as seasonally as possible, with minimal to no ecological impact on the environment, all without sacrificing on intensity and deliciousness of flavors and the overall experience.Larder was nominated by the James Beard Foundation as the Best New Restaurant in America in 2019 and Jeremy was further recognized as Best Chef: Great Lakes in 2020 and in 2023 with his wife and co-owner, Allie La Valle-Umansky!Jeremy has a fascinating mind and it was a genuine pleasure to hear his thoughts on things far beyond the realm of Larder — although we do talk a lot about Larder too and his interests in mushrooms and foraging, Koji, fermentation, culinary technology, sustainability, Cleveland's food scene, fulfillment, his motivations and much more — this perhaps was of the most wide-ranging and varied conversations we've had on the show so far, and as a big fan of Larder myself, I had a lot of fun learning a lot more about Jeremy and his story. Hope you all enjoy my conversation with Jeremy Umansky--Learn more about Larder — https://larderdb.com/about/Follow Larder on Instagram — https://www.instagram.com/larderdb/Follow Jeremy Umansky on Instagram — https://www.instagram.com/tmgastronaut/Follow Jeremy Umansky on Twitter @TMGastronaut — https://twitter.com/TMGastronaut--Connect with Jeffrey Stern on LinkedIn — https://www.linkedin.com/in/jeffreypstern/Follow Jeffrey Stern on Twitter @sternJefe — https://twitter.com/sternjefeFollow Lay of The Land on Twitter @podlayofthelandhttps://www.jeffreys.page/

On this weeks episode of our podcast, Dr. Amy Sapola and Chef Jeremy Umansky talk all about fungi, bitter foods, and food extinction. Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine in the March 2019 Makers Issue. And recently Chefs Jeremy Umansky and Rich Shih published Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. You can find Jeremy's book and much more at https://larderdb.com/

In today's episode, I talk to Chef Dennis Littley, owner of culinary blog askchefdennis.com. He's a chef turned food blogger and his successful website Ask Chef Dennis boasts over 8.5 million views per year! His style of food is much loved by his followers thanks to his simple approach, reminding aspiring home cooks that “This isn't rocket science. This is food.” You'll hear why he left the kitchen, how he took the leap into the world wide web, and what he offered in the early days of food blogging that helped catapult him to the top of search engines. He shares SEO and social media tips for anyone in the culinary realm, and explains why following the trends is such a necessary part of staying relevant.  What you'll learn with chef Dennis Littley How chef Dennis Littley describes his role in the culinary world (2:29) When he fell in love with cooking (3:03) How Dennis Littley transitioned from the kitchen to the web (4:38) What really helped him gain a presence online (6:35) How Dennis Littley decides what to write about on his blog (8:02) What makes Chef Dennis Littley's recipes stand out (8:54) The foods he loves to cook the most (11:33) What he does differently from most chefs (13:35) Who's cooking and following the blog (15:03) The simple secret to his success (16:01) How chef Dennis Littley keeps up with the ever changing social media frenzy (18:57) SEO tips for aspiring bloggers (20:06) Advice for a young Dennis (27:31) His start in travel blogging (28:33) How to become a travel blogger (29:17) When he struck travel-blogging greatness (29:51) His favorite travel adventure (32:14) How the food in Ireland surprised him (33:49) The biggest benefit to being a blogger (35:51) A tasting tour of New Jersey (36:54) Dennis Littley's favorite ice cream flavor (40:32) His trick for not indulging too much at home (40:46) Where he'd love to go travel blogging (41:23) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Andy Doubrava Chef Chris Kajioka Chef Sheldon Simeon Click to tweet I have a lot of friends that are bloggers and they're saying, ‘Well, I search keywords to see what I should write about and what's going to be the most popular'. I just write about what I want for dinner! I don't base what I'm going to write based on how I think it'll do. Click To Tweet These recipes I have made 1000s of times over my career of cooking, so they're time tested. They're not made with exotic ingredients. They're made with simple ingredients. Click To Tweet I want to demystify cooking. I want you to find the joy of cooking. Click To Tweet The secret to success is to be flexible. Click To Tweet Blogging is like painting a bridge. When you get done at one end, it's time to start at the other end again. Click To Tweet As a chef, I knew what sold and I knew what people wanted. I knew what they would buy night after night. So, I kind of gauge it that way as to what people want. Click To Tweet Social media Ask Chef Dennis Instagram Facebook Twitter Links mentioned in this episode askchefdennis.com Charlie's Bar in Somers Point, NJ Manco & Manco Pizza Gregory's Anchorage Tavern

I talk to Chef Nelson German, a Top Chef Season 18 Alumni turned culinary entrepreneur. He runs two popular Oakland, California Restaurants, alaMar Kitchen and Sobre Mesa Cocktail Lounge.   You'll hear about his deep connection to his Latin and African roots, and how the love for exploring those culinary roots keeps his restaurant menus in a constant state of evolution. He shares the story of how a drunken night out with friends shaped his career, his intense experience of being a Top Chef contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home.  What you'll learn with chef Nelson German The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44) Dishes he ate as a kid (4:28) Nelson German's journey to cooking professionally (7:22) What his culinary school experience was like (10:46) The mentors who shaped him (11:56) How chef Nelson German nearly messed up his career (12:37) His homage to Oakland (14:09) What the pandemic did for him (15:22) The backbone of alaMar (16:15) How chef Nelson German blended the influences of European food with his Dominican background (17:25) The progression of the menu towards Afro Latino and Afro Caribbean food (19:24) How the concepts of alaMar and Sobre differ (21:17) What he loves about making cocktails (22:51) How Nelson German came up with the idea for his favorite homemade shrub (24:10) The drink (inspired by his “block mama”) that most represents his roots (26:40) How his stuffed plantain pleases vegans and meat-eaters alike (28:39) How the pandemic created his opportunity to be on Top Chef (30:59) Bonding with his Top Chef family (32:55) His favorite Dominican-style burger (34:25) A food tour through Oakland (37:18) His guilty pleasure food (38:45) The 3 cookbooks that influenced him the most (39:18) How kitchens are changing for the better (40:19) Why a happy cook is a better cook (40:58) Pet peeves in the kitchen (41:31) His home condiment collection (42:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in California Interview with Chef Joe Sasto Conversation with Chef Kim Alter from Nightbird Conversation with Chef Chris Cosentino Interview with Chef Suzanne Goin Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Andy Doubrava Chef Sheldon Simeon Chef Chris Kajioka #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Whole Dungeness Crab Boil @ alaMar Kitchen from chef Nelson German Mosswood light rum blend, dominican rum, sobre mesa mamajuana mix, lime, grapefruit @Sobre Mesa GARLIC UDON NOODLES – Garlic xo sauce, herb panko, garlic butter, fried farm egg Sobre Mesa's signature Day Rum with Roasted Bone Marrow (pickled cassava | baguette crostini | jerk chimichurri | smoked sea salt) Click to tweet As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere. Click To Tweet As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have t...

Lesley went on location for this episode to talk about koji, the official mold of Japan, with chef Jeremy Umansky (@TMGastronaut) who co-wrote "Koji Alchemy" and uses koji in his Jewish-style delicatessen in Ohio. She also went to Texas Sake Company (@txsakeco) in Austin to talk about their Lone Star State take on the popular Japanese drink. Lesley sat down with co-owner Tim Klatt, brewer Curt Christian, and resident sushi chef Michael Carranza before embarking on her sake flight. With special guests: Jeremy Umansky, Chef, Owner, and Author, Larder: A Curated Delicatessen & Bakery, Tim Klatt, Co-Owner, Texas Sake Company, Curt Christian, Head Brewer, Texas Sake Company, and Michael Carranza, Texas Sushiko Hosted by: Lesley Dixon and Michael Klein

In today's episode, I talk to pastry chef Alyssa Gangeri from Buttermilk Ranch in Nashville. She is a passionate pastry chef who has worked with the likes of certified master pastry chefs Frank Vollkommer and Antonio Bachour.  You'll hear about her dedication to laminated pastry and how she bridges the gap between classic pastry and modern trends. She shares what she's learned from her famous mentors, and her industry-shaking “cube” that's created a new quick to-go concept in the breakfast sandwich world.  What you'll learn with pastry chef Alyssa Gangeri Why Alyssa Gangeri loves laminated pastry (3:18) What she learned from working with Frank Vollkommer (4:42) What she learned from Antonio Bachour (6:51) The many factors to consider when finding a recipe that works (8:26) Why every croissant is unique (10:27) The differences between a croissant you get in the US versus France (11:15) The best compliment she can get (11:32) Recent developments in the croissant world (13:19) The traditionalists versus the modernists (14:15) What the French do with day old croissants (16:10) Pastry chef Alyssa Gangeri inspiration for creating Buttermilk Ranch (16:51) How a croissant changes by the hour (17:40) The story of Buttermilk Ranch (19:40) Why bakeries are a dying breed (20:03) The disconnect between pastry and restaurant menus (20:40) The story of the “cube” (22:57) How the cube tastes and why it works (27:40) The evolution of this cubed sandwich (30:10) Her global sources of inspiration (31:16) The latest flavor obsession she's experimenting with (33:15) How she's playing with flavor crystals (34:30) The monster that Frank Vollkommer created (36:28) What's on the menu at Buttermilk Ranch (37:20) What keeps the gelato fresh any time of day (39:06) The seasonal dessert you can try at home (41:13) How Alyssa Gangeri came up with the idea for her cookbooks (45:07) Where to eat in Nashville (49:32) Her guilty pleasure food (51:22) Cookbooks to add to your shelf (51:50) Pet peeves in the kitchen (52:34) Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Interview with chef Kelly English Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Conversation with chef Matt Bolus from the 404 Kitchen in Nashville Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Chef Chris Kajioka Chef Sheldon Simeon #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ ‘The Cube' from the Butter Milk Ranch Beignets and Strawberries from Alyssa Gangeri Churro Croissant from Alyssa Gangeri Colored Croissants at Butter Milk Ranch Click to tweet No croissant, even if it's coming out of the same exact dough, is ever going to look exactly the same. They're all going to be slightly different and slightly unique, which I think is amazing.
 Click To Tweet Don't compromise on your product because ultimately, the moment you start compromising on your product, that's when the taste is going to become different.
 Click To Tweet I do know that some people are traditionalists and are going to be appalled by stuffing a croissant because ultimately, the whole beauty of a croissant is that cross-section. Click To Tweet I really truly respect Asian pastry because the technique is so exquisite. And sometimes you don't need to mask things with a bunch of flavors.

In today's episode, I talk to chef Maria Mazon, a two-time James Beard Award semi-finalist and contestant on Season 18 of Top Chef. She's also the owner of Boca Tacos and SONA Tortillas in Tucson, Arizona.    You'll learn her inspiration for tacos and special affinity for creative salsas, and how the flavors of her hometown in Sonora, Mexico come through in her food. She shares the lessons she learned and what she found challenging as a contestant on Top Chef, and how her life changed afterwards. You'll also hear a special recipe that you can make at home if you're in the mood for a taste of Mexico.  What you'll learn with chef Maria Mazon The simple beginnings of her food (2:50) Where the food comes from and how Maria Mazon sources it (4:10) The tortilla making process (4:32) Chef Maria Mazon's relationship with her business partner (5:38) Why her next project won't be about tacos (7:53) Why you don't see everything on the menu (10:30) The constant evolution of salsa at Boca (11:36) How being a business owner influences her creative process (12:27) Where Maria Mazon finds inspiration (13:35) The memories that charcoal brings out from her childhood (14:40) How the flavors of Sonora come through in chef M aria Mazon's food (15:54) Why her salt is so special (16:40) How her family talked her into going on Top Chef (17:33) What Maria Mazon found the most challenging about being on TV (19:04) Her biggest lessons and takeaways from the show (20:19) How life changed after Top Chef (21:13) Chef Maria Mazon favorite challenges on the show (21:59) A Maria-style dish you can cook at home (24:11) A food tour of Tucson (27:06) Her guilty pleasure food (28:10) The best Mexican cookbook you've probably never heard of (28:29) Maria's biggest kitchen complaint (31:07) The condiment she's learned to love and the spices she can't live without (31:21) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with woman chefs Conversation with chef Suzanne Goin from Los Angles Conversation with chef Masako Morishita in WDC Interview with chef Tiffany Derry in Dallas Interview with Pastry Chef Erin Kanagy-Loux from Brooklyn Conversation with chefs from "her Name is Chef" documentary Conversation with Mely Martinez Interview with chef Elizabeth Falkner  Interview with chef Silvia Barban from Brooklyn Conversation with chef Misti Norris in Dallas Conversation with chef Kim Alter in San Francisco Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Chris Kajioka Chef Sheldon Simeon Chef Erik Ramirez #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Fish Taco @ Boca Tacos in Tucson Creative Salsas from chef Maria Mazon Tacos in Tuxedos by chef Maria Mazon Boca Balls and Craft Cocktail at Boca Tacos in Tucson Click to tweet Little by little, I became in love with the blender. I became in love with the types of flavors that I can put together. That's how my salsas came about. Click To Tweet The salsas were something that allowed me as a chef to still be creative, still cooking tacos, and not get bored. That is the number one key I think for us chefs because you don't want to get bored. Because if you get bored, you get burned out.
 Click To Tweet I cook with my heart. I cook with memories. I cook with music, I cook with flavors with smells. Click To Tweet

In today's episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn't depend on rules, but is more focused on flavor and what local farmers have on offer at the weekly markets.  You'll hear about the most iconic dishes on the menu at Rustic Canyon, and why he values working with local farmers and building those relationships. He talks about culinary inspiration and collaboration in his kitchen, the importance of treating one another with respect, and he shares an important word of advice for young cooks. What you'll learn with chef Andy Doubrava The menu structure at Rustic Canyon (4:42) How frequently the menu changes (6:31) Unique sustainable farming relationships (7:43) Chef Andy Doubrava focus on preservation (8:47) The pandemic-era dinner series he hopes to bring back (10:33) How Andy Doubrava describes his cooking style (12:23) Finding the balance between being creating and running a business (13:41) Why MSG might not be so bad (14:20) On working with chef Jeremy Fox (15:16) Defining simplicity (16:31) Chef Andy Doubrava colorful sources of inspiration (18:44) The collaborative process in the kitchen (20:37) How his cooks get to flex their creativity (22:51) The scientific roots of Andy Doubrava's cooking (23:30) Why he transitioned from a musician to a chef (24:33) The connection between playing music and cooking (25:51) Andy Doubrava's poignant advice for young chef's (27:21) His recipe for the perfect pork chops (30:25) The “curveball” in his recipe for chops (34:12) A little known fact about Andy Doubrava's food phobias (35:03) Where to eat in Santa Barbara (37:18) His guilty pleasure food (39:14) Cookbooks to inspire you (40:25) Kitchen pet peeves (42:13) His favorite spice that he puts on everything (43:27) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Interview with chef Suzanne Goin Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Sheldon Simeon Chef Chris Kajioka Alan Bergo #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Rustic Canyon Restaurant in LA Beets & Berries from Rustic Canyon @weiserfamilyfarms Melon Dish from chef Andy Doubrava Coal-grilled Maitake Mushroom & smoked strawberry hollandaise Click to tweet Everything can be a luxury ingredient if you sell it the right way. Click To Tweet If you don't like working somewhere, there's no reason to work there. There are kitchens out there that will not treat you like shit. And I think that's really important for people to know. Click To Tweet Flavor is the most important thing and how we get there doesn't matter. Click To Tweet We do what we do at Rustic without yelling, without throwing things. We're respectful and friendly. And we have fun and we still make Michelin star food. I don't think anyone needs to put themselves through terrible work experiences. Click To Tweet My dad is a chemist by trade. So, I think that scientific curiosity and the analytical approach are important to me. It's very important to me that I know why and how somet...

In today's episode, I talk to Byron Gomez, one of the stars you might remember from Top Chef Season 18. Born in Costa Rica, he came to America as a child. Here, he formed a love for hospitality from the comfort of his own home, leading to a successful culinary career that caught the eye of the most famous cooking competition on TV.  You'll hear about Gomez's difficult childhood in Costa Rica, the differences in leadership style between some of the well-known chef's he's worked with. He also shares his sources of culinary inspiration, his adventures in Aspen, and the details of his upcoming project in Boulder, Colorado. What you'll learn with chef Byron Gomez Why Chef Byron Gomez chose to participate in Top Chef (3:02) The hardest thing he's ever done (4:43) How the pressure of cooking on TV differs from cooking in a Michelin-starred restaurant (7:05) One surprising aspect of Top Chef that people don't know (8:33) The biggest lesson Top Chef Byron Gomez learned from the show (10:12) His favorite challenge from the show (11:40) Why Chef Byron Gomez struggles with his cultural identity (12:17) His childhood memories from Puerto Rico (14:54) His culinary family roots  (17:10) Why Chef Byron Gomez finds the smell of food so comforting (17:42) How his family came to the US (19:17) His first cooking job (21:10) Moving to New York to get his foot in the door (21:55) A short trip through the evolution of modern Michelin cuisine (23:29) The styles of the leaders he's worked under (26:45) Chef Byron Gomez advice for aspiring young chefs (30:18) How to educate yourself rather than going to culinary school (32:47) His experience working in Aspen (34:21) How he describes his culinary style (37:07) His sources of inspiration (40:03) What's next in Colorado (43:15) Top 5 spots to eat in Aspen (46:05) His guilty pleasure food (48:42) Top cookbooks (49:04)   Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Top Chef Guests Conversation with chef Sheldon Simon Conversation with chef Tiffany Derry Interview with chef Elizabeth Falkner Interview with chef Silvia Barban Conversation with chef Brother Luck Conversation with chef David Burke Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Nick DiGiovanni Chef Sheldon Simeon Click to tweet In a Michelin restaurant, you have a team of people who will back you up and try to get you there. Because at the end of the day, it's the reputation of the restaurant, so you have that teamwork. On Top Chef, you are on your own.
 Click To Tweet What Top Chef does is that it builds a brand for you. It tells your story.
 Click To Tweet Confidence is a tool that I've come to realize later on in life, but it's helped me figure out my cuisine, my voice, who I am, and to be brave enough to be like, ‘Well, this is who Byron is. Take it or leave it.
 Click To Tweet I was a kid who came to the US as an immigrant, but I wasn't American enough. I am from America, because I'm from Latin America, but I'm not Costa Rican enough because I wasn't raised in Costa Rica. So I always struggle with identity. Click To Tweet I never went to culinary school, I went to the school of hard knocks. Click To Tweet Social media Chef Byron Gomez Instagram Facebook Twitter Links mentioned in this episode Chef Byron Gomez

May 4th, 2022 – Rebecca King, aka The Bad Jew, made a return back to her original home in Cleveland, Ohio. The past few years, Rebecca has been hard at work getting The Bad Jew going out in her new home in LA and she has had great success introducing her “Porkstrami” to the west coast folks…and anyone she runs into along the way. On this particular day, we met up for a quick lunch at my pal Jeremy Umansky's restaurant, the multiple time James Beard nominated Larder Delicatessen on the west side of Bomb City, USA! After lunch, we hit the coffee shop next to Larder where we recorded this podcast. Thanks to Rebecca for taking the time to speak with me, share her passion for food, business and, most of all, the porkstrami!! Her passion for pork and for The Bad Jew is infectious, undeniable , and perhaps, unstoppable!

May 4th, 2022 - Rebecca King, aka The Bad Jew, made a return back to her original home in Cleveland, Ohio. The past few years, Rebecca has been hard at work getting The Bad Jew going out in her new home in LA and she has had great success introducing her "Porkstrami" to the west coast folks...and anyone she runs into along the way. On this particular day, we met up for a quick lunch at my pal Jeremy Umansky's restaurant, the multiple time James Beard nominated Larder Delicatessen on the west side of Bomb City, USA! After lunch, we hit the coffee shop next to Larder where we recorded this podcast. Thanks to Rebecca for taking the time to speak with me, share her passion for food, business and, most of all, the porkstrami!! Her passion for pork and for The Bad Jew is infectious, undeniable , and perhaps, unstoppable!

In today's episode, I talk to Will Fung, head chef at China Chilcano in Washington, D.C. With his extensive cooking experience, plus an educational year spent learning the art of high-end Japanese cooking in Kyoto, he brings a wide range of influences to his menu. You'll learn the concept of the Hot Pot and how you can put one together, the cultural influences behind the menu at China Chilcano, and what it's like to work with Jose Andre. He also shares his eye-opening experience working in Kyoto and breaks down what it's like managing near-constant change with the concept of Kaiseki. He also shares his favorite way to make fried rice at home, and his special recipe for XO sauce. What you'll learn with chef Will Fung Smells from chef Will Fung childhood (3:20) The gingery fish dish he grew up on (3:56) Breaking down the concept of the Hot Pot (5:29) How hot pot flavor profiles vary by region (7:25) The story behind Fat Choi Hot Pot (8:48) The cultural influences of China Chilcano (9:47) Dishes you'll find on the menu at China Chilcano (10:36) Chef Will Fung experience working with Jose Andre (12:27) The menu creation process (15:26) Learning to pivot when supply issues happen (15:35) How chef Will Fung incorporates seasonal themes into his food (17:29) Understanding Kaiseki, the art of fine dining in Japan (21:56) The resources required to manage a 12-month changing menu (24:09) What floral arrangements and plating food have in common (24:48) Lessons from Kaiseki cuisine (25:35) A Kyoto food experience he'd like to see more of in America (27:03) Chef Will Fung favorite piece of cooking equipment (28:03) How to make fried rice at home, Will Fung-style (29:49) 5 spots to eat in DC (32:19) His guilty pleasure food (34:23) Cookbooks he's been inspired by (34:49) One kitchen pet peeve (36:00) The sauce he always has on hand at home and how to make it (36:46) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area Conversation with Chef Opie Crooks Conversation with Chef Matt Conroy Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Chef Sheldon Simeon Nick DiGiovanni #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Ceviche Nikkei: Big Eye Tuna, Soy-Cured Egg Yolk, Ponzu, Puffed Quinoa, Avocado, Jicama, Red Onion, Furikake Ensalada de Quinoa: Quinoa, Choclo, Cucumber, Okinawa Potato, Fresh Cheese, Lettuce Cups Concolón: Crispy Fried Rice Pot, Pork Belly, Egg, Lap Chong Sausage, Shitake Mushroom, Bok Choy, Rocoto Siu Mai Pollo: Chicken, Scallion, Cloud Ear Mushroom, Aji Amarillo, Black Vinegar Chica de Jora Dipping Sauce Click to tweet Asian people don't like very sweet desserts. So the best dessert compliment you can get from an Asian person is that it's not too sweet. Click To Tweet The first week [of a new menu], you don't really know how much of each dish you're going to sell. So you don't know how to prep. In the second and third weeks, you adjust and fine-tune how to prep things. And the last week, it is cruise control now. Click To Tweet

In today's episode, I talk to Jorge Guzman, a 2022 James Beard chef award finalist. He's in charge of the culinary magic behind Petit Leon in Minneapolis, Sueño in Dayton, Ohio, and pop up Pollo al Carbon. Mid-pandemic, he found himself in a job he no longer wanted to be in. A phone call changed everything, and today he's the chef and owner of a handful of highly regarded restaurants in the midwest.  You'll hear about the unusual restaurant concept at Petit Leon, what was behind his motivation to open his own restaurant, and his unique creative process that brings together influences from Mexico, Spain, France, and all over the world. He also shares memories of his Yucatan childhood, his penchant for leadership, and why the way he chooses to lead matters. What you'll learn with chef Jorge Guzmán Why chef Jorge Guzmán decided to open his own restaurant (3:16) Advice for anyone wanting to open their own place (4:50) Where the food influence came from (6:15) Why they had to have a burger on the menu (7:46) What makes Yucatan food so distinctive (9:44) The worldly history of El Pastor (11:14) Chef Jorge Guzmán's top 3 Yucatan favorites (11:59) How Sueño differs from Petit Leon (14:16) Flavors from Jorge Guzmán's childhood the Yucatan (14:54) Where his creative process starts (16:37) The Petit Leon take on El Pastor (17:13) Why collaboration is key (19:35) The special spice paste they use to add flavor (21:29) How Pollo al Carbon was born (24:04) Why finding funding is so challenging (25:19) Chef Jorge Guzmán's experience of going to Culinary School (27:08) The key skill you'll get in culinary school (28:03) His intuitive hiring process (29:08) His one regret coming up as a chef (29:54) How he influences a positive work culture (31:28) Why managing by fear doesn't work (33:51) A dish to try at home (36:02) The eclectic restaurant culture in Minneapolis (37:28) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Nick DiGiovanni Chef Sheldon Simeon Chef Erik Ramirez Click to tweet With me being the chef-owner, you're gonna get a lot of Mexican influences with the food, and it's something that I wasn't willing to budge on.
 Click To Tweet We didn't want to have our restaurant defined as a cuisine. We wanted it to be a great space with great food, and when you vocally talk about it, it almost doesn't make sense. But when you go and experience it, it all just kind of comes together.
 Click To Tweet In Minneapolis, if you don't have a good burger, you're dead in the water.
 Click To Tweet One of the reasons that I cook is because it reminds me of home. And it's one of the ways to kind of transport myself back home. I think as immigrants, that's one of the main visceral ways to be reminded of home.
 Click To Tweet I don't want to surround myself with people that aren't like-minded or that are going to waste my time or my staff's time. If I feel like you won't be a good fit personally, I don't care where you've worked. We just won't hire you. We just hire people based on attitude and demeanor. Click To Tweet Social media Chef Jorge Guzmán Instagram Facebook Twitter Social media Restaurant Petit León Instagram Facebook Social media Restaurant Sueńo Instagram Facebook Links mentioned in this episode Restaurant Petit León Restaurant Sueńo

Chef, author and master forager Jeremy Umansky makes his valiant return to the podcast to discuss his deeper dive into Koji mold and how it has helped his restaurant, Larder Delicatessen and Bakery, through its first four years in business.

In today's episode, I talk to Matt Conroy, chef and partner at “neo bistro” Lutèce in Georgetown, Washington D.C. Previously of Michelin-starred Mexican restaurant Oxomoco in Brooklyn, he's taken what he knows about Mexican food to this revamped French-inspired concept.  You'll hear his unique take on what connects these two worldly cuisines, and how both styles influence the menu and his creative process. He defines the modern concept of a neo bistro, shares his journey to becoming a chef, what inspires his menu, and the importance of always staying curious in the kitchen.  What you'll learn with chef Matt Conroy The definition of a “neo-bistro” (3:11) How he creates French traditions with a modern twist (4:44) The variety of influences you'll find at Lutèce (5:45) Chef Matt Conroy's process for coming up with a new dish (7:20) Transforming comforting classics into modern dishes (8:24) Chef Matt Conroy's collaborative process (9:35) Why foundation should come before creativity (11:56) How Matt Conroy built technique without going to culinary school (13:13) The importance of curiosity in the kitchen (14:02) Why he became a chef (15:18) Influences that made him pursue the culinary profession (16:32) Tips for aspiring restaurant owners (19:13) Why the kitchen should always take the time to sit down and eat their food (20:35) The challenges of researching Mexican food versus French food (22:24) Similarities and differences in Mexican and French cooking (24:33) Chef Matt Conroy newest passion and how it's driving his travel plans (26:37) The tradition of Birth Year Wine (27:30) How we got interested in natural wine (29:03) The best way to start exploring natural wines (30:33) Recipes to try at home (32:10) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Soleil Cocktail with Bourbon at Lutéce dc Steak Tartare Neo Bistro from chef Matt Conroy Rabbit from chef Matt Conroy Chef Matt Conroy, pastry chef Isabel Coss, and Emmanuel Click to tweet I really think the technique is the most important part. I've been to restaurants where he cuisine is very creative, but not enjoyable because the foundation part of it is missing.
 Click To Tweet No one's gonna hold your hand to show you every little thing in the kitchen. You have to put in the time and want to learn and ask questions. If you're a cook, and you're not asking questions in the kitchen, you're missing out on a big percentage of knowledge there.
 Click To Tweet Opening a restaurant is stressful, there's no way around it. You can prepare as much as you possibly can and have many checklists, but there's going to be things on opening night that are not going to go the way you thought. Click To Tweet If I'm sourcing organic vegetables,

In today's podcast episode, I talk to Chef Suzanne Goin, a Los Angeles native who has worked with Alice Waters at Chez Panisse. In 1998, she and business partner Caroline Styne opened Lucques restaurant. In 2002, they followed up with a.o.c. and today, they recently opened two new hotel restaurant concepts: Caldo Verde and Cara Cara. Suzanne was awarded Best Chef by the James Beard Foundation in 2006 and in 2016 she was recognized as outstanding chef of the Year at the James Beard Foundation Awards. In 2021, she received StarChefs' Mentor Award.  You'll hear about the culinary inspirations behind a.o.c., Goin's new hotel restaurant concepts, and how she's forging a close connection with local farmers in both the kitchen and bar programs. She also shares how she uses seasonal produce in her unique creative process and the rewards and challenges of running restaurants.  What you'll learn with chef Suzanne Goin How the business at Lucques inspired a.o.c. (3:30) Why the cheese course comes first at a.o.c. (5:21) The inspiration behind my favorite dish at a.o.c. (8:29) Why Suzanne Goin doesn't use the term mixologist (10:23) How they incorporate kitchen ingredients at the bar (11:12) What stands out about their cocktails (11:59) The origins of Suzanne Goin's love for pastry (13:52) How a.o.c. Brentwood came to be (15:00) Suzanne Goin's first job (16:24) How the style of food in NY compares to the west coast (17:46) Why you probably won't see her opening restaurants outside of LA (19:08) The concepts behind Suzanne Goin's two hotel restaurants (20:12) Suzanne Goin's love for Portuguese food (21:50) Why they decided to close Lucques after 22 years (25:34) What brings her joy in her work (26:28) Suzanne Goin advice to people who want to be in the restaurant business (27:05) The hardest parts of running a restaurant (27:44) Her mentors coming up in the business (28:25) Training new cooks in the kitchen (35:55)  Her thoughts on the stereotypes of men and women in kitchens (39:35) How she gathers inspiration (42:22) Why the gift of honey is always appreciated (46:14) How to cook her favorite Brussels sprouts (47:04) LA restaurants on her “Want-to-try” list (49:52)  Cookbooks to inspire you (52:42) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ a.o.c. restaurant by chef Suzanne Goin Arroz Negro at a.o.c. by Chef Suzanne Goin Focaccia at a.o.c. by Chef Suzanne Goin Veggies, muhamarra, and hummus at a.o.c. Click to tweet It's interesting how things with us [Suzanne Goin and Caroline Styne] tend to happen very organically. There's no sort of master plan of what we're going to do.
 Click To Tweet I just love the camaraderie. I love working with people who I like. I love the adrenaline. I still like the crazy Saturday nights. In the end, it's like warriors that have made it through to the other side together. Click To Tweet

In today's episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she's serving up pairing-friendly dishes like the Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You'll hear how Morishita arrived in the US for one career, but ended up cooking instead. You'll also learn about the flavors of Japanese comfort food, the different types of dashi and how they're made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine. What you'll learn with Masako Morishita Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family's 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area. Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron  Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Baked Uni Mac & Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbs Masako Morishita's Slow cooked Daikon with melted Brie & Dashi Onigiri at Otabe d.c. by Masako Morishita Lightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako Morishita Click to tweet My goal is to introduce Japanese culture, which people don't really know about, through food. Click To Tweet People have a perspective of Japanese people being ‘so quiet' and ‘too stiff' and I think I kind of broke that stereotype. Click To Tweet Every time I make Dashi, it immediately brings me back to my grandma's house. Click To Tweet Daikon is actually one of my favorite vegetables ever, especially around the winter time.

In today's episode, I talk to chef Fermin Núñez, an Austin-based chef who was recently named one of the Best New Chefs of 2021 by Food & Wine. His restaurant Suerte (meaning good luck in Spanish) celebrates the traditional art of made-from-scratch masa, the culinary backbone of his restaurant concept.  You'll hear about his longtime obsession with masa, what inspired him to become a chef, and how the food his team are dreaming up at Suerte both respects and helps shape tradition. He explains why Mexican cuisine is still in the discovery phase, and how the diversity and abundance of ingredients across Mexico allows for countless interpretations of familiar dishes.  What you'll learn with chef Fermin Núñez What it felt like to be named as one of the best new chefs of 2021 (2:49) The inspiration behind Suerte (5:46) How masa is made (7:20) Why Mexican cooking breaks the usual rules of cooking (8:20) How each variety of corn performs differently when you cook it (9:25) Pairing your tortillas based on the type of corn and fillings (11:44) What it takes to produce restaurant-portions of masa (13:17) How Fermin Núñez learned the art of making masa (14:39) The mystery and excitement that defines Mexican cuisine (16:23) Why Mexican cooking is largely undocumented (17:23) The cultural influence and variety that shapes Mexican food (17:53) Countless ways to make salsa (19:12) Why Fermin Núñez became a chef (20:09) What he's learned from chef Rick Lopez (22:00) Why a great chef has a well-stocked pantry (23:40) The importance of collaboration (25:24) How ingredients lead the direction of the menu (27:08) Chef Fermin Núñez most recent food fetish (28:57) Food memories that awaken with the smell of fresh masa (31:20) Where to eat in Austin (31:55) Cookbooks to add to your collection (33:03) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Austin Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Suadero Tacos by chef Fermin Núñez Chips and Salsa at Suerte Pan de Elote from Suerte Fermin Núñez & Emmanuel Click to tweet The beauty about Mexican cooking is in the way that you have to go against the grain with everything that you've learned.
 Click To Tweet You create something great by teaching somebody and then letting them do it over and over again. Because you don't get worse at doing something every day.
 Click To Tweet Everybody has a different technique on how to do things. My method is different than what someone showed me in the past and whoever I show that to, they'll probably make some tweaks and changes.

In today's episode, I welcome Chef Sheldon Simeon of Maui's Tin Roof restaurant. After his success on Top Chef as a two-time finalist, he decided to commit his kitchen skills towards bringing the flavors of Hawaii to the masses. Through his restaurant and his cookbook, Cook Real Hawai'i, his passion for these uncomplicated cultural staples reveals itself while introducing cooks around the world to the unique flavors of his homeland.   You'll hear about his experiences on the TV show Top Chef and how he was inspired to open his own restaurant in Maui. He also talks about his experience blending together several cultural influences from China, Japan, Korea and the Philippines, and how those blending cultures have influenced Hawaiian cuisine. He shares his culinary inspirations and influences from childhood to today, and his experience putting together a bestselling cookbook.  What you'll learn with chef Sheldon Simeon Defining the aloha spirit (4:14) What to expect from the book (5:56) How he's helping feed his local community (6:29) Legends from the 90s era of Hawaiian cuisine (9:25) Misconceptions people have about Hawaiian food (11:04) Why so many cultures helped shape the food culture of Hawaii (11:58) Dishes from a changing cultural lens (15:29) The origins of poke (18:12) How to make a great poke at home (20:12) Traveling the islands through various tastes (23:19) Where the name Tin Roof came from (25:05) Inspirations that make up the menu (26:47) Why it's important to support small, community restaurants (29:07) Upcoming changes to expect from Tin Roof (30:25) His spur of the moment decision to return to Top Chef (31:33) How his second Top Chef experience was different from his first (34:10) The smell that reminds him of childhood (35:19) An important Hawaiian condiment (36:32) What and where to eat the next time you're in Maui (37:53) The guilty pleasure he can't stop eating (40:08) Cookbooks to add to your collection (40:46) Condiment must-haves (41:50) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Hawaii Conversation with chef Roy Yamaguchi Conversation with chef Jean-Marie Josselin in Kauai Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Spicy chicken sandwich by Chef Sheldon Simeon Poke Bowl at Tin Roof Maui Garlic shrimp by Chef Sheldon Simeon Tin Roof Emmanuel and Chef Sheldon Simeon Click to tweet That is the basis of all things in Hawaii is respect the land, respect your community, respect your neighbor. Respect each other, that's the aloha spirit. And Aloha goes both ways, in order to reach Aloha, you gotta give Aloha.
 Click To Tweet Cook Real Hawaii is my experiences from when I was born until now. I wanted to represent our food to the fullest. The realness comes from the feeling of putting my heart into this book and sharing my history. That is just as real and raw as it gets.
 Click To Tweet Today, we have the opportunity as chefs to showcase the food of our grandparents and the food of our community and the things that we want to preserve.
 Click To Tweet The media has painted Hawaii as this paradise of tropical goodness,

In today's episode, I talk to Craig Laban, a restaurant critic and columnist for the Philadelphia Inquirer. Since falling into his satiating career reviewing restaurants, he's made a name for himself (albeit undercover) exploring the unique flavors of the city.  You'll hear how Craig's career first began, and the perks and pitfalls of life as a restaurant critic. He shares the stories behind the down-to-earth food trends taking place in Philadelphia, and exactly how a food critic goes about creating a “best of” restaurant list. What you'll learn with Craig Laban The day to day life of a restaurant critic (2:35) Food Critic Craig Laban explains difference between a food columnist and a food writer (3:36) The birth of the Liberty Bell rating system (4:56) How Craig Laban's job changed during the pandemic (8:52) Why he tries to remain anonymous (11:34) How Craig Laban got into food writing (14:53) The effect of social media on the food world (20:30) How the internet is inspiring a more global perspective among chefs (21:06) Choosing restaurants to review (22:49) How the Dining Guide differs from the year-round reviews (24:10) How you narrow down the Top 10 best restaurants (25:20) Finding the spark of magic in a restaurant experience (27:03) Why investing in a food critic as a publication is worth it (29:05) What makes restaurants in Philadelphia unique (30:18) The biggest food trends influencing the city right now (31:41) Philly's top 6 must-try restaurants (35:36) Food Critic Craig Laban's most inspiring cookbooks (40:31) The best and worst aspects of being a food critic (41:28) Blowback after negative reviews (43:12) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Philadelphia Conversation with Celebrity Chef Jose Garces Conversation with Chef Richard Landau Interview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Nick DiGiovanni Click to tweet My mission is to essentially size up Philadelphia's food scene. All corners of the food scene, from fine dining to food trucks to neighborhood places, and tell people what's out there and where they should be spending their dining money. Click To Tweet The best thing about being a food critic is just this privilege of being able to explore the magic talents of the food in how people express themselves through food and restaurants. Click To Tweet I don't think I've changed my central mission, which is to really explore a region through the lens of food and restaurants and tell the stories of where we live and how we live. Click To Tweet I think the minute you remove that veil and you put your picture out there on top of your column, you're saying ‘I am a celebrity, and I want you to to engage with me on that level'. I'm just uncomfortable with it. Click To Tweet We're not exactly a trendsetting city. We don't invent a lot of things. But we have a lot of talent that has been able to find its way here, and the quality and the diversity that we have is really exceptional. Click To Tweet Social media Craig Laban Instagram Twitter Links mentioned in this episode Philadelphia Inquirer

In today's episode, I talk to Chef Tiffany Derry of Roots Chicken Shak and Roots Southern Table. From the comfort of these Dallas, Texas kitchens, she's taken Southern food to new heights. Inspired by the dishes her family made when she was young, she always felt that this cuisine deserved a place at the table. And since no one else had done it to the level she was searching for, she sprung into action.  You'll hear about the concept behind Roots Southern Table and her smaller operation Roots Chicken Shak, and you'll get a little taste of the Chicken Sandwich that's making them famous. She also talks about the misconceptions people have about Southern cuisine, what makes it so unique, and why it deserves to be honored and shared. She also talks about what it's really like to be a chef on TV and a prominent voice for the long-held traditions of Southern food.  What you'll learn with chef Tiffany Derry The phone call that changed her life (3:31) How being on Top Chef changed her (4:55) What drives her towards the adrenaline rush of competition (7:43) How she learned to appreciate her Southern roots (8:31) The misconceptions of Southern food (9:30) The best fried chicken sandwich in Dallas (11:00) Why she keeps the menu small (12:50) How Roots Southern Table was finally born (14:00) The family memories that inspired the menu (15:20) What “Southern food” means to her (17:07) Representing as Black female chef when there were few others (20:12) How she's paying it forward to other aspiring female chefs (22:21) The fresh angle of her new TV show on PBS (23:29) The truth about Gordon Ramsay (27:03) Her absolute favorite ingredient to cook with (27:56) How the menu is divided at Southern Kitchen (29:11) The one thing everyone tries to steal from the table (30:25) Her other sources of culinary inspiration (31:29) How to make her mom's Bacon, Egg & Rice dish (33:33) The Southern dish that most reminds her of childhood (35:19) Her top food stops in Dallas (36:11) Her favorite guilty pleasure and how enjoys it without blowing her diet (39:02) A French-inspired Southern duck dish (40:41) Her most influential cookbooks (42:04) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Dallas Conversation with Chef Misti Norris from Petra and The Beast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Scallops, Corn Ravioli by Chef Tiffany Derry My Mother's Gumbo by Chef Tiffany Derry Heirloom Tomato Salad from Roots Southern Table Roots Southern Table Cornbread Click to tweet There are just so many different people who make up the south and created what we consider to be Southern cuisine. Southern cuisine is not anywhere else in the world. They didn't bring that from somewhere, it was a melding of all of these different people coming together.
 Click To Tweet I wanted Southern Table to be almost like an homage to the way I grew up, the things that I love the most about my family's farm, and picking greens and being able to transition that into something so delicious.
 Click To Tweet The one thing I wanted and I craved was the foods I grew up eating that were not being represented well.

In today's episode, I talk to Chef Rikku Ó'Donnchü who's currently responsible for the eye-catching, artfully plated dishes at Amorette in Lancaster, PA. His culinary credentials include having worked at Michelin starred restaurants such as Heston Blumenthal, Marco Pierre White and Thomas Keller. His unique style focuses on ingredients that lead the creative process of the food while generating no waste, and leveraging science in his cuisine.  You'll hear about his humble beginnings growing up in the UK, and how his grandmother's love for fine foods influenced his passion for cooking from an early age. He talks about the dumb luck of scoring his first job with a local Michelin starred restaurant, his philosophy of creativity, surprise, and sustainability that drives the menu at Amorette, and the importance of positivity and respect in the kitchen.  What you'll learn with Chef Rikku Ó'Donnchü How Chef Rikku Ó'Donnchü's early life influenced his love for cooking (4:05) His family cooking hero (5:22) The luck of finding his first restaurant job (6:57) Chef Rikku Ó'Donnchü biggest mentor in the restaurant world (10:55) How he learned to merge his chemistry degree and his love for cooking (11:47) The food philosophy that drives Chef Rikku Ó'Donnchü's creative process (13:39) Why a sharing culture among chefs is good for everyone (15:28) Behind the scene secrets of MasterChef UK (18:27) How Chef Rikku Ó'Donnchü earned the nickname “The Viking Chef” (20:18) The surprises you get from a blind tasting (22:25) Why Ramen is so rogue (25:01) *The importance of marketing your food concept the right way (27:02) The backbone of the menu at Amorette (31:18) What sustainability really means (31:46) A sustainable Caprese salad (33:46) The difference between molecular and science-driven gastronomy (36:21) His primary sources of inspiration (38:13) How to balance technique and creativity (40:14) The fruit that reminds him of his childhood (41:08) How Chef Rikku Ó'Donnchü was beaten by a leek (41:52) Why the “yelling chef” way of managing a kitchen isn't productive (43:10) How to start the day with positivity in any kitchen (44:32) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in and near Philadelphia Conversation with Chef Richard Landau Conversation with Private Chef Chris Spear Interview with Chef Brian Duffy Interview with Chef Hari Cameron Conversation with Celebrity Chef Jose Garces Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Heroes In A Half Shell* Oysters, pomegranate, egg yolk purée, soy, fennel It's Not an Ashtray with black garlic, onion, onion seed and wheat ‘Bonsai Bites' with a caviar, chive and flower tartlet, a ‘ramen' quail egg nest and fossilized herbs in purple potato. The flower is a close up of this dish as well. ‘Capresé' ‘Burrata', Olive oil & balsamic caviar, frozen whey, basil tigers milk, heirloom tomato Click to tweet Forget about the flavor and forget about the way it looks for a moment and let's start thinking about why it tastes like that.
 Click To Tweet Rather than just having food for foods sake, eating a prepared meal that looks beautiful, I wanted to connect a little bit more to it.


New Cold Storage Method Solves Freezer Burn—And Saves Energy Have you ever pulled a long-anticipated pint of ice cream out of the freezer, only to find the strawberries crunchy and the normally creamy substance chalky and caked with ice? Freezer burn, a phenomenon caused by water in food crystallizing into ice inside the ice cream or fruit or meat during freezing, is a menace to taste buds, a driver of food waste, and even damages some of the nutritional benefits of food. And it's always a risk as long as food preservation relies on very cold temperatures. Even flash-freezing, which works much faster, can still create small ice crystals. But United States Department of Agriculture (USDA) food scientists, working with a team at the University of California-Berkeley, have a method that could help solve this problem. Normal food freezing, called isobaric, keeps food at whatever pressure the surrounding air is. But what if you change that? Isochoric freezing, the new method, adds pressure to the food while lowering temperature, so the food becomes cold enough to preserve without its moisture turning into ice. No ice means no freezer burn. And, potentially, a much lower energy footprint for the commercial food industry: up to billions fewer kilowatt-hours, according to recent research. Ira talks to USDA food technologist Cristina Bilbao-Sainz and mechanical engineer Matthew Powell-Palm about how pressure and temperature can be manipulated to make food last longer, and hopefully taste better. Plus, the challenges of turning a good idea into a widespread technology. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he's “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji explorer Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it's making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it.   The Bacteria Behind Your Favorite Blues, Bries, and More Cheese lovers, you can thank microbes for the flavorful funk of Camembert cheese and the perforated pattern of Swiss. According to microbiologist Rachel Dutton, one gram of cheese rind is home to 10 billion bacterial and fungal cells. Dutton describes our favorite cheese-microbe pairings and explains why the cheese rind is ripe for teaching us about the basic interactions of bacteria.   The World According To Sound: When Your Wine Bottle Sings A few years ago, Chris Hoff was making himself some plum wine. He had a nice big plum tree in the apartment he was renting in San Francisco, and it had been a plentiful year. During the process he came across a beautiful, simple sound that made him get out his recording gear. It came from his little metal funnel. Each time Hoff poured liquid through his funnel to fill a bottle, it made this pleasant rising arpeggio of bubbles. When the pitch reached its height, the bottle was filled, and Hoff moved on to the next one. He liked it so much that he grabbed his small handheld recorder and captured the sound. This simple, everyday sound is the result of a complex interaction of the liquid, bottle, air, and funnel. While water pours down through the funnel, air is being forced out of the bottle and up through the liquid, where it makes a bubble on the surface and then pops. As the level of liquid decreases in the funnel, the pitch of the popping bubbles rises. Read more at sciencefriday.com.    

After 13 years in business, Muddy's Bake Shop has become a local favorite, built on the stilts of hands-on help and encouragement from Kate Gordon's community.  You'll hear her optimistic and quirky personality come through as she talks about her experience opening a bakery during the 2008 financial crisis, and what it's been like living and operating through the COVID-19 pandemic. She shares her passion for all things baked and sweet, as well as a few secrets and pro-tips for the best pie's you've ever tasted.  What you'll learn with chef Kelly English What it was like opening during the financial crisis of 2008 (3:58) Where the idea to start a bakery came from (5:17) What she learned about “emergencies” from starting her business (8:22) How community helped her business survive and thrive (10:10) The home-style concept of Muddy's (11:05) Best sellers to whet your appetite (12:42) The birth of her now legendary Pecan Pie (16:12) Where she sources inspiration for her menu (20:17) Seasonal favorites, and the secret of her Peach Pie (22:28) The “best thing you can do with ginger” (24:41) Ingredients she refuses to work with (27:10) What makes her Chicken Pot Pie so good (29:33) Pie advice for beginner bakers (32:33) A culinary tour through Memphis (36:15) The cookbook she can't put down (39:21) What she'll bring if you invite her over for dinner (42:17) Why you won't see her in TV cooking competitions (44:19) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with Chef Kelly English from Memphis Conversation with chef Matt Bolus from the 404 Kitchen in Nashville Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Muddy's Bake Shop Chocolate Dream Pie Muddy's Bake Shop icing process Pie selection at Muddy's Bake Shop in Memphis Kate Gordon's Peach Pie Click to tweet You don't know what you don't know. And you know, if you're dumb enough to try doing it, and the height of a recession, well, maybe it'll work.
 Click To Tweet All my family and friends were like, “Are you crazy? I think you should think about this more.” Every single one of them when I said, “Well, I signed a lease and I'm doing it!”... every single one of them said “Okay, well, I think you're crazy, but how can I help? Click To Tweet I'm a home baker at heart. I haven't been to culinary school, I didn't work in a bakery, just self taught from cookbooks, on the internet, and honestly, a lot of trial and error. But that's also the part of it that's maybe a strength and a weakness. For me, and for the business. Click To Tweet I'm a big fan of having limited seasons for things, that way we appreciate it more.
 Click To Tweet Social media Muddy's Bake Shop Instagram Facebook Twitter Links mentioned in this episode Muddy's Bake Shop Spots in Memphis recommended by Kat Gordon: Restaurant Iris Restaurant Beauty Shop Payne's BBQ Bangkok Alley Casablanca restaurant

Chef Declan Horgan talks about his life-changing decision to leave the emerald shores of Ireland to carve out a name for himself in America. His breakout role on Hell's Kitchen and his engaging personality quickly helped him become a recognizable force within the US culinary scene. You'll hear what it was like working with celebrity chef Gordon Ramsay, how “Big D” aims to change the way the world sees Irish food, and his passion for all things covered in BBQ sauce. You'll also get a sneak preview of a few dishes you can expect to see on the menu of his much anticipated rustic + modern Italian restaurant, and the numerous upcoming projects that are keeping this talented chef busy as he continues to make culinary waves in America and beyond. What you'll learn with Chef Declan Horgan What motivated him to get involved in Hell's Kitchen (2:36) His impression of Gordon Ramsay (4:56) Lessons learned from working on the show (6:29) His personal best dish of his show season (8:09) Who inspired him to start cooking (9:57) What he prepared for his first dinner party at age 7 (10:55) His culinary mentors (12:52) Why he moved to America (13:51) What Irish food could be (15:50) A modern twist on a traditional Irish dish (18:20) His passion for BBQ sauce (20:36) How he came up with the concept for his new restaurant (22:53) The inspiration for his upcoming menu (26:00) An unusual dish that he'll feature (28:04) The role of local foods and foraging in his restaurant concept (31:19) Upcoming projects to keep an eye out for (33:54) The most important aspect of being a chef (36:19) His guilty pleasure foods (37:37) Thoughts on Austin's BBQ scene (38:47) A food tour through DC (40:47) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in DMV and Delaware areas Conversation with Private Chef Chris Spear Covid-19 - Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron  Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Wasabi Cucumber Salmon by Chef Declan Horgan Duck wings BBQ sauce by Chef Declan Horgan Orecchiette pasta by Chef Declan Horgan Osso Bocco by Chef Declan Horgan Click to tweet The experience being on Hell's Kitchen was one of the maddest things I've ever done in my life. It was spectacular because you're behind the cameras and each service was like a proper restaurant service. So all the emotion, the adrenaline, everything is pumping! Click To Tweet I know I'm a strong chef, but I wasn't getting the opportunities I wanted in Ireland. So I took it to America. Click To Tweet Hard work pays off. Don't ever give up on your dream. If you have to make a move at a late stage in your life, make a move! I'm so delighted that I made a move. Click To Tweet Part of the reason that I moved to America was that I saw Irish food on the Food Network from America. And I was like, yeah, that's really bad. Really bad! Click To Tweet People in America believe the Irish were raised on corned beef and cabbage. Actually, we were actually raised on bacon and cabbage. Click To Tweet Italian and Irish cuisines had their roots in feeding poor ...

From The Liquid Chef making cocktails to M Cantina in Dearborn, Michigan,  Junior Merino is  a chef, sommelier, and mixologist originally hailing from Puebla, Mexico. Through his food, guests find not only a wide variety of flavors, but an introduction to some of the lesser-known, pre-Hispanic foods that you don't see on most Mexican restaurant menus.  As part of our series of episodes honoring Hispanic Heritage Month, today you'll hear what his cultural background means to him, and the ways in which Puebla-styles and flavors show up in his particular style of food and drink. He shares his personal and professional culinary influences, how they inspire him, and how he incorporates a world of influence on his restaurant menu through the lens of fresh Mexican ingredients.  What you'll learn with chef and Mixologist Junior Merino The impact of Mexican cuisine has had on the US (2:50) How Mexican food is misunderstood in the states (4:00) The various types of Mexican food we experience (5:05) How the Puebla style influences his creative process (6:24) The history and evolution of mole (9:02) One common ingredient misconception about mole (10:59) The traditional preparation of mole (11:34) Defining the concept of “Nuevo Latino” (13:26) Various types of tortillas and how they're used (14:57) The 30 types of tacos served at M Cantina (15:52) Applying a made-from-scratch philosophy (20:32) Why juicing is harder at home than in the restaurant (21:46) How insects are incorporated on the menu and how they're served (23:36) The pre-hispanic foods of Mexico (26:14) World-wide sources of inspiration (27:45) Where his biggest inspiration comes from (28:58) How his experience as a sommelier influences his cocktails (30:13) The unusual flavors he sources from Mexico (31:53) A recipe you can make at home (33:27) Where and how Mexican crema is used (35:18) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with Latino chefs talking about Hispanic food Interview with chef Erik Ramirez from Llama Inn and Llama San Conversation with Pastry Chef Antonio Bachour from Miami Interview with Pastry Chef Philip Speer from Austin Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with blogger and author Mely Martinez Talking Hispanic Heritage Month with 3 chefs from Austin Conversation with chef Shamil Velazquez from Charleston Interview with Celebrity Chef Jose Garces Conversation with chef Jonathan Zaragoza from Chicago Interview with chef Andre Natera from Austin Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Cocktail from Junior Merino Crispy Fish Taco from Chef Junior Merino Salsas at M Cantina Chef Junior Merino Click to tweet Latino cuisine has a huge influence in the US. A lot of the things we eat and a lot of the general market, like the big chains, have always some kind of either Mexican or Latino flavor influence in their cuisine.
 Click To Tweet As Latinos, we bring a lot of our culture and a lot the things that we have in our countries to the US, and it just makes it really amazing because we have so much to share. Click To Tweet I have all these insects on the menu because that'...

In today's episode, you'll hear from world renowned pastry chef, author, and culinary consultant François Payard. Born in Nice, he's a third generation French pastry chef who's worked in some of the biggest names in hospitality, including Le Bernardin (lebernardinny) and DANIEL (@restaurantdaniel) in New York City. His career was launched in Paris with Michelin Guide favorites, La Tour d'Argent and Lucas Carton. Payard discusses what it was like as a child growing up in a family bakery, and how he was inspired to pave his own pathway into pastry. You'll hear what he's learned from working in some of the most revered kitchens in the world, and his perception of the evolution of pastry, and the kitchen work environment, over the past two decades. He also shares how he's learned to balance the desire for creativity and the need to conform when you're working for and with others.  What you'll learn with Pastry Chef François Payard François Payard grew up in a bakery (3:13) What it's like working in the best restaurant in the world (5:32) Thinking like a chef versus thinking like a pastry chef (6:15) Selling pastries in a restaurant versus in a bakery (7:19) The restraints and rewards of consulting (10:34) François Payard lives in the future and accepts challenges as they come (12:32) Pastry chefs worth admiring (15:27) How the art of pastry has evolved (17:10) Advice for aspiring pastry chefs (20:42) Adapting the farm to table concept to desserts (22:31) Francois Payard sources of inspiration (26:32) The current climate of hospitality in New York (30:27) Thoughts on celebrity chef culture and social media (33:05) The inspiration and motivation behind being a chef (36:20) His junk food obsession (37:21) Inspiring cookbooks (38:46) A restaurant tour of New York (40:59) His next big dream (43:41) Links to other episodes featuring Pastry Chefs Conversation with Pastry Chef Erin Kanagy-Loux (Brooklyn) Interview with Pastry Chef Antonio Bachour (Miami) Conversation with Pastry Chef Philip Speer (Austin) Interview with Baker Matthieu Cabon (Houston)  Conversation with Pastry Chef Mark Welker Interview with Pastry Chef Emily Spurlin (Chicago) Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Caramel flan by François Payard Orange tart by François Payard Paris Brest by François Payard Sphere chocolate by François Payard Click to tweet That's the problem we have in pastry, we always know how to make a large quantity. And when anybody asks me for recipes for pie, I don't even know- I have to look at the cookbook.
 Click To Tweet As a chef, like most chefs, we like to challenge ourselves. So we can take on a lot of challenges, and that makes the difference. I don't live in the past, I live in the future. Click To Tweet It's not about how many followers you have, it's about how many customers buy your produce.
 Click To Tweet Everything in life you learn from making mistakes, and you cannot blame anybody else for your mistake. You just have to learn and move on and that's it.
 Click To Tweet When you work for someone, what you have to do is fit the concept. Everything has to be in energy and in synergy. Click To Tweet

In celebration of the Hispanic Heritage Month and Hispanic food, today we're welcoming three accomplished chefs from Austin, Texas with a Mexican heritage.  Chef André Natira from the Fairmont Hotel, Chef Rick Lopez from La Condesa, and Chef Edgar Rico from Nixta Taqueria. They are here to share what this month honoring their cuisine means to them, how they interpret Hispanic cuisine in their respective restaurants, and the importance of corn in the culture. We'll also take deep dive in mole that demonstrates the vast diversity, complexity, and creativity in this geographically specific sauce category. What you'll learn about Hispanic Heritage Month and Hispanic food Why you should visit Nixta Taqueria, La Condesa, and the Fairmont Hotel in Austin (5:24)What Hispanic Heritage Month means to them (6:01)Where Texas and Mexico meet on the plate (7:41)The expanse of Mexican cuisine (9:41)Chef Edgar Rico explains the important role of corn (12:17)Chef Andre Natera talks about how Hispanic chefs have emerged in recent years (13:17)The hierarchy of high-end Mexican food influences (21:17)Changes to the fine dining ambiance (23:04)Chef Edgar Rico and Rick Lopez share their travels through Mexico for inspiration (27:11)Adopting the Mexican attitude of cooking with love (32:26)Andre Natera talks about the Unique flavors of El Paso (35:26)How US Mexican flavors vary from food in Mexico (36:30)Chef Rick Lopez talks about expressing love through food (40:10)The difference between the French and Mexican cooking styles (40:58)Grilling techniques and working with fire (44:34)Understanding nixtamalization  with Chef Edgar Rico (46:00)A lesson in roadside tortillas (48:26)All about mole (51:41)A rare and unusual mole rosa (56:12)Breaking the mole mold (58:38)Food memories conjured up by smells (1:04:14)Industry advise that should be ignored (1:08:10)Ditching the BOH machismo (1:09:48)Series of rapid-fire questionsLink to the podcast episode on Apple Podcast https://podcasts.apple.com/us/podcast/flavors-unknown-podcast/id1438591377?i=1000536849542 Links to other episodes with Latino chefs talking about Hispanic food Interview with chef Erik Ramirez from Llama Inn and Llama SanConversation with Pastry Chef Antonio Bachour from MiamiInterview with Pastry Chef Philip Speer from AustinConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with blogger and author Mely MartinezConversation with chef Shamil Velazquez from CharlestonInterview with Celebrity Chef Jose GarcesConversation with chef Jonathan Zaragoza from ChicagoInterview with chef Andre Natera from Austin Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Andre Natera Edgar Rico Rick Lopez Emmanuel Laroche, Andre Natera, Rick Lopez, and Edgar Rico Click to tweet I didn't realize we were eating Mexican food as kids, until other people called it Mexican food. It was just food. -Rick Lopez Click To Tweet The great part about Mexican cuisine is you keep learning. It's an onion- there's so many layers that are happening right th...

Minneapolis-based forager Alan Bergo is the author of The Forager Chef's Book of Flora, a culinary companion to a forager's field guide that highlights the beauty and flavors around us. You'll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he's encountered while foraging, and the connection that he's gained to the land through viewing it as an edible amusement park.  What you'll learn with chef Kelly English The beauty of the foraging experience  (3:34) Staying safe when eating in the wild (5:33) The legality serving foraged foods in restaurants (7:31) The wildly diverse world of morels (11:03) Dedication to a wild gardner (13:49) A root to flower concept of cooking (16:19) Looking at foraged plants through a cultural lens (22:28) How to cook with daylilies (28:21) The most exciting foraged flavors (30:25) Debunking the acorn myth (34:27) Extending the shelf-life of wild greens (39:02) Foraging in every season (42:05) Viewing the world as an edible amusement park (44:54) Foraging recipes to make at home (46:46) One must-have cookbook for forager chef's (48:42) A culinary tour of Minneapolis (49:16) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bird Cherry Cake by Alan Bergo Galium Triflorum – Fragrant Bedstraw Sunflower Artichokes Spruce Tip Panna Cotta Click to tweet No one is going to die when you have a forger that knows what they're doing. Click To Tweet Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It's really just made me a deeper appreciation for what seasonal food is. Click To Tweet If you interact with your environment, you can have fresh wild greens until basically the snow falls.
 Click To Tweet A funny thing about morels is that they're absolutely 100% toxic raw, if you put them on a burger raw, you're going to go straight to the hospital. Click To Tweet One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park. Click To Tweet Social media Chef Alan Bergo Instagram Facebook Twitter Links mentioned in this episode The Forager Chef website

Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants.  What you'll learn with chef Erik Ramirez Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Madai ceviche, coconut, uni, matcha Aged duck nigiris @ Llama San Pork Tonkatsu, Udon Verde, Pickled Cucumbers Scallop Ceviche from Chef Erik Ramirez Click to tweet I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field.
 Click To Tweet In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand.
 Click To Tweet I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28. Click To Tweet Creativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept.
 Click To Tweet

Pastry Chef Erin Kanagy-Loux is a Brooklyn-based pastry Chef who grew up in Japan, Philadelphia, and Oregon. Building on the Pennsylvania-Dutch baking traditions of her family, she went on to study and teach in prestigious culinary institutions like Le Cordon Bleu and the French Culinary Institute. Today, she's known as the “MacGyver of Pastry” thanks to her deep and thorough understanding of how ingredients work. She's mastered the creative art of substitutions, and she's defied expectations by scaling small-batch quality in the high-numbers world of professional catering.  What you'll learn with chef Kelly English Why Erin Kanagy-Loux has so many different regional influences (3:15) Her memories of culinary Japan (6:52) What it is about Japanese food that keeps Pastry Chef Erin Kanagy-Loux coming back to it (10:28) Miso 101 (11:01) The difference between Western and Japanese sweets (11:53) Traditional Pennsylvania-Dutch foods (15:03) Learning from-scratch-cooking through Erin Kanagy-Loux Amish roots (17:06) How she decided to become a pastry chef (19:54) Mentally constructing a 37 layer cake  (23:59) How to scale quality in the catering world (30:16) What Erin Kanagy-Loux loves about teaching (32:21) Why she's considered the “MacGyver of pastry” (36:04) Her favorite niche-ingredient of the moment (39:51) A food tour through Brooklyn (41:29) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with Pastry Chefs Conversation with Antonio Bachour from Miami Interview with Elizabeth Falkner Conversation with Philip Speer from Austin Interview with Emily Spurlin from Chicago Conversation with Baker Matthieu Cabon from Houston Interview with Mark Welker Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Sake Kasu Chocolate Decadence Erin Kanagy-Loux / Sake Kasu Cake Pastry Chef Erin Kanagy-Loux The MacGyver of Pastry Click to tweet I have a huge salty tooth. I love making pastry, and I know I'm good at it. But if I have an option, I want something salty.
 Click To Tweet I draw a lot on my experiences and my memories from Japan. A lot of the time I'll go back to Japanese food because they have such a unique way of imparting saltiness without using salt.
 Click To Tweet I saw pretty much every single variable of things that could go wrong with almost every product you can think of. Figuring out how to problem solve is awesome.
 Click To Tweet I forgot how much joy it brings me to give people the tools to do what I love doing.
 Click To Tweet MacGyver of Pastry - I have a wealth of useless knowledge that is very useful in certain situations, and I'm able to retain a lot of random information, whether it's pastry related or not. Click To Tweet Social media Pastry Chef Erin Kanagy-Loux Instagram Facebook Linkedin Links mentioned in this episode Link to Erin on Tacho Chocolate Link to Erin on vnlla Extract Co.

Zayde Naquib is a coffee roaster and the founder of Bar 9 and Ten Cafe in Los Angeles. His trailblazing coffee concepts have earned international recognition not only for their unique blends, but also their unusual extraction methods and creative executions of beverages. You'll hear about his passion for coffee, why coffee variety matters more than origin, and how he runs a successful coffee business without an espresso machine.  What you'll learn with chef Kelly English How Zayde Naquib fell in love with coffee (3:57) Advice on how to make a great cup of coffee at home (6:08) How to reduce acidity (9:10) The bean selection process (10:46) Zayd Naquib describes the emotional aspect of tasting (14:21) Variety versus origin (15:48) Why Zayde Naquib don't use an espresso machine to make espresso (20:52) The roasting style you'll find in their beans (23:41) Advice for inspiring coffee roasters (26:44) Why they serve takeaway drinks in glass jars (30:48) Predictions for the future of the coffee industry (34:50) Books to check out if you want to read up on coffee (38:36) Why for Zayde Naquib, the simplicity of a filter coffee beats an espresso (40:10) The best way to taste coffee when you travel (41:55) How caffeine content differs between preparation methods (42:53) Pairing food and coffee properly (44:09) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner  Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller - Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Zayde Naquib – Coffee Roaster Coffee @ Bar Nine Espresso Nectar by Zayde naquib Zayde Naquib and Emmanuel Click to tweet There are endless possibilities, which is part of the fun, but part of the challenge. So, I can get lost in the possibilities at times. Click To Tweet I don't think most people know who are coming into the place that we don't have an espresso machine. They're just getting beautiful espresso drinks. And that's pretty exciting.
 Click To Tweet We're not resting for an extraction. We're roasting to present the coffee's to be versatile and still be true to whatever they are.
 Click To Tweet If you like getting into the weeds and the details, roasting is awesome. If you don't, maybe focus on retail, and you're probably going to have a lot less headaches and less back issues.
 Click To Tweet From a service perspective and hospitality perspective, I'm wired and our team is wired to give with no expectation of return. But every once in a while, asking something of a guest can be a pretty powerful thing. Click To Tweet Social media Bar Nine Instagram Social media Ten Café Instagram Links mentioned in this episode Ten Café Bar Nine

In today's episode of the 'flavors unknown' podcast, my guest is pastry chef Antonio Bachour from Bachour Miami (considered one of the best bakery in Florida). Inspired from a young age by the passion and flavors of Puerto Rico, he grew up sampling sweets everyday from the bakery his father ran. Therefore, the sights and colors of his surroundings inspired the brightness and creativity of his now world famous pastries and desserts. In this episode, you'll hear about his early inspirations, why he believes traditions are so important, and you'll travel with him vicariously around the world to see what he's teaching and who he's learning from.   What you'll learn with Pastry Chef Antonio Bachour How Bachour was immersed in Puerto Rican food culture from an early age (4:09)
Finding inspiration from what's available (6:05)
Gaining international recognition (8:07)
The desserts that made him famous (9:16)
The importance of technique (12:36)
His sources of inspiration (14:05)
Why we need to hold onto the classic desserts (18:17)
The dish that got Bachour Miami through the pandemic (21:26)
The evolution of the croissant (25:27)
Why sourcing quality ingredients can be a challenge (30:25)
How work propelled Bachour through a health scare (34:08)
A food tour through Miami with Antonio Bachour (37:59)
Instagram accounts to follow for sweet inspiration (39:44)Series of rapid-fire questions with Pastry Chef Antonio Bachour. Links to other episodes featuring Pastry Chefs Conversation with Pastry Chef Philip Speer from AustinInterview with Baker Matthieu Cabon from HoustonConversation with Pastry Chef Mark WelkerInterview with Pastry Chef Emily Spurlin from ChicagoConversation with Pastry Chef Sam Mason from Odd Fellows Ice cream Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Berries Croissant Tart by Antonio Bachour Chocolate taco fro dessert? photo by @rubenpictures Lemon “pie” sable Breton , lemon curd , lemon whipped ganache , baked crushed meringue recipe in my book Bachour Gastro photo by @lonati_fotografia Chocolate Tart @Bachour Miami Click to tweet 80% of my influence is coming from the island of Puerto Rico. Coconut, mango, passion fruit, papaya, banana, there are a lot of tropical fruit in Puerto Rico. They fall down from the tree. Click To Tweet I think in pastry, when you go ahead, people follow you. People get inspired by you. Click To Tweet Creativity is very important too, because otherwise you make the same dessert. People get bored easily. I believe in the “wow” factor. Click To Tweet My inspiration is everywhere. It can be a flower, it can be a painting, it can be a coworker working with me on a great idea. You know for me, inspiration can be from anywhere. Click To Tweet I love mango, passion fruit, coconut, and banana. I cannot make a dessert in my shop case without these fruits.
 Click To Tweet Social media Antonio Bachour Instagram Facebook

Today's guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He's the chef and owner of these two  acclaimed Memphis restaurants, as well as the new fast-casual concept Fino's, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean's flavors that he's carried from his hometown into his profession, how various cultural influences have made their mark on the regional cuisine, and what inspires his menus today.  What you'll learn with chef Kelly English Kelly English's Family influences in New Orleans (3:03)Where Spanish food and Louisiana style cooking meet (4:17)Kelly English mentions one key difference between European and American restaurants (7:31)The major influences of Louisiana cooking (7:57)A more flavorful way to understand local history (11:55)Kelly English explains why the future of the industry will depend upon more collaboration (16:51)A global tour of culinary flavors and processes (20:31)An example of industry collaboration (22:56)How thinking outside of the box is keeping people employed (24:54)Kelly English's creative process (26:51)Transitioning from the need to impress to a desire for meaning (28:31)The diversity of the Memphis restaurant scene (31:53)Kelly English's rules for making roux and the perfect gumbo (33:37)A restaurant tour of the best of Memphis (37:22)Top condiments and spices, and an ode to hot sauce (40:33)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in Tennessee Conversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleConversation with chef Matt Bolus from the 404 Kitchen in Nashville Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Suquet de Musclos i Pulpo mussels and saffron and tomato and potato and octopus Fried Chicken Yo PoBoy | The Second Line Memphis Seared seabass | cauliflower puree, mach choux, grenobloise by Chef Kelly English beeler's tomahawk porkchop — butternut squash puree, wild rice, maple gastrique Click to tweet New Orleans is such a unique and special food town, it's easy when you're growing up in a place like that to kind of take it for granted. Click To Tweet Almost universally, the food that has lasted the test of time, it's not the food of the kings and queens, it's the food of the peasants. Outside just a couple of cultures, we eat elevated versions of peasant food. Click To Tweet I think that the future is collaborative and less precious than the past has been. People are starving for an experience, and the more we can collaboratively pack into an experience, the more we can all get out of the same basket. Click To Tweet I think that people know about 10 restaurants here in Memphis when they come here, but it's the ones that you don't know about that will really knock your socks off. Click To Tweet Social media Chef Kelly English Instagram Facebook Twitter

In this episode I talk to Jeremy Umansky, chef and owner of Larder, about how he and his partners, Kenny Scott and Allie LaValle-Umansky managed to steward their popular neighborhood deli through the uncertainty of the past year. The tight-knit team had unknowingly created a model that was able to adapt quickly to the take-out environment and thrive while other concepts struggled. In just a few short years Larder has proved mighty for its size, drawing national attention from national media like Food & Wine and Eater, and two James Beard Award nominations. It is also a must stop for visiting culinary royalty like Daniel Boulud and Thomas Keller (he's got the pics to prove it). Jeremy is a renown foraging and fermenting expert who has co-written a book on koji, the foundational technique behind his mouthwatering pastrami. Outside of the kitchen Jeremy uses his voice and keyboard to share and promote things he cares about. While you are likely to find him writing about why you should fry latkes in schmalz or how to safely forage mushrooms he has also written candidly about his journey to sobriety. We talked about making hard decisions, how the recent months both helped and hurt those struggling with addiction, and the kind of chef Jeremy wants to be. Mentioned in this episode: koji, pastrami, Rising Star Coffee, Saucy Brew Works. Please give CLE Foodcast a follow on Facebook and Instagram where we'll be sharing more food content and alerting you to new episodes.

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts OurCookQuest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.Rich and I  have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.============Rich Shih & Jeremy Umansky  ============Rich’s InstagramJeremy’s InstagramRich’s TwitterThe OurCookQuest WebsiteThe Larder Restaurant Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

In this episode I delve into the world of koji fermentation with the authors of Koji Alchemy, a book about this mysterious microbe most commonly found in Japanese ingredients including soy, mirin, miso and sake. Jeremy Umansky and Rich Shih really know their stuff and talk about how to get started, to the process behind writing their book and some of the wackier things they've done with koji in their own kitchens. I have a copy of the book to give away so please head to my instagram or twitter for entry details: - www.twitter.com/atthesauce - www.instagram.com/atthesauce

Podcast: Science Friday (LS 70 · TOP 0.05% what is this?)Episode: Ig Nobel Prizes, Koji Alchemy. Nov 27, 2020, Part 2Pub date: 2020-11-27Laugh Along At Home With The Ig Nobel Awards We know traditions are different this year. Maybe you're having a small family dinner instead of a huge gathering. Maybe you're just hopping on a video call instead of going over the river and through the woods. At Science Friday, our holiday tradition of broadcasting highlights from the annual Ig Nobel Awards ceremony is different this year too. Rather than being recorded live in front of a cheering crowd at Harvard's Sanders Theater, the ceremony was virtual this year. But one thing remains the same—awards went to a bunch of genuine scientists for research that first makes you laugh, then makes you think. This year marks the ceremony's 30th anniversary.  Marc Abrahams, editor of the science humor magazine Annals of Improbable Research and master of ceremonies for the awards, joins Ira to talk about Ig Nobel history, and to share highlights from this year's winners. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he's “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji hobbyist Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it's making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it. Plus, Urmansky and Shih share some of their favorite koji-inspired holiday dishes and leftover recipes—from turkey amino spreads to cranberry sauce amazake to soy sauce-infused whipped cream. Read more on Science Friday!The podcast and artwork embedded on this page are from Science Friday and WNYC Studios, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

Laugh Along At Home With The Ig Nobel Awards We know traditions are different this year. Maybe you’re having a small family dinner instead of a huge gathering. Maybe you’re just hopping on a video call instead of going over the river and through the woods. At Science Friday, our holiday tradition of broadcasting highlights from the annual Ig Nobel Awards ceremony is different this year too. Rather than being recorded live in front of a cheering crowd at Harvard’s Sanders Theater, the ceremony was virtual this year. But one thing remains the same—awards went to a bunch of genuine scientists for research that first makes you laugh, then makes you think. This year marks the ceremony’s 30th anniversary.  Marc Abrahams, editor of the science humor magazine Annals of Improbable Research and master of ceremonies for the awards, joins Ira to talk about Ig Nobel history, and to share highlights from this year’s winners. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji hobbyist Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it’s making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it. Plus, Urmansky and Shih share some of their favorite koji-inspired holiday dishes and leftover recipes—from turkey amino spreads to cranberry sauce amazake to soy sauce-infused whipped cream. Read more on Science Friday!

Japan Times food editor Claire Williamson joins Deep Dive to discuss her new found passion for Aspergillus oryzae, the mold better known in Japan as kōji. Jeremy Umansky and Rich Shih, authors of "Koji Alchemy: Rediscovering the Magic of Mold-based Fermentation," also give us the lowdown on what makes the mold so exciting for them. Hosted by Oscar Boyd Read more:  ‘Koji Alchemy’: Fermentation enthusiasts are making mold magic (https://www.japantimes.co.jp/culture/2020/07/11/books/koji-alchemy-fermentation/) (Claire Williamson, The Japan Times) Recipe: Kōji — Japan's vital hidden ingredient (https://www.japantimes.co.jp/life/2012/02/24/food/kji-japans-vital-hidden-ingredient/#.XfzkyOtCdGQ) (Makiko Itoh, The Japan Times) The fermentation power of kōji, Japanese food's secret ingredient (https://www.japantimes.co.jp/life/2019/12/07/food/fermentation-power-koji-japanese-foods-secret-ingredient/) (Momoko Nakamura, The Japan Times) Claire's favorite brand of shio kōji (https://www.uminosei.com/shouhin/choumiryou/shiokouji/) (Uminosei) Order some kōji spores (http://www.higuchi-m.co.jp/english/index.html) (Higuchi Moyashi) On this episode: Claire Williamson: Articles (https://www.japantimes.co.jp/author/claire-williamson/) | Instagram (https://www.instagram.com/accidentaltokyoite) Special Guests: Jeremy Umansky (https://www.instagram.com/tmgastronaut) , Rich Shih (https://twitter.com/ourcookquest) and Thomas Frebel (https://inua.jp/en/about/) Oscar Boyd: Twitter (https://twitter.com/omhboyd) | Articles (https://www.japantimes.co.jp/author/oscar-boyd/) | Instagram (https://www.instagram.com/oscar.boyd/) Koji Alchemy: Get your hands on a copy of Jeremy Umansky and Rich Shih's book "Koji Alchemy: Rediscovering the Magic of Mold-based Fermentation" now. Order online via Wordery (http://bit.ly/kojialchemy) or Amazon (https://amzn.to/2RGIC4x) . Announcements: This episode of Deep Dive may be supported by advertising based on your location. Advertising is sourced by Audioboom and is not affiliated with The Japan Times. Sign up to the Deep Dive mailing list (https://www.japantimes.co.jp/email-newsletters) and be notified every time a new episode comes out. Get in touch with us at deepdive@japantimes.co.jp. Support the show! Rate us, review us and share this episode with a friend if you've enjoyed it. Follow us on Twitter (https://twitter.com/japandeepdive?lang=en) , and give us feedback. Photo: A bowl of kōji-infused rice, Getty Images

What we covered in this episode Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have greatly pared down the amount of offerings that we've been been doing on a given day.  He lists some of the pickles they were making during the pandemic: kosher dill pickle, green bean pickles, cucumber pickles, and Koji cabbage pickle. We talked about what got him into fermentation ad how he discovered Koji. Chef Jeremy Umansky explains that Koji is the backbone of many foods in Asia, especially the core ingredient like amino pastes like Miso and alcohols like Makgeolli or sake, and, some soy sauce like Shochu. So many of them cannot be made without Koji. He presents his book Koji Alchemy.  It is not a cookbook in the traditional sense. Chef Jeremy Umansky wanted to give people the tools to explore and use Koji through their own cultural lens. He explains that Koji don't shorten the curing time but it can bring down the drying time by as much as 60%.  At Larder Delicatessen in Ohio City, the two things they offer all the time are their pastrami sandwich and their fried chicken sandwich. And in both of those, they use Koji.  Chef Jeremy Umansky describes his creative process as collaborative because when you're making food to serve to large amounts of people, you have so many varying degrees of preferences for different things. So working as a team is really important. Seasonality is the driver and the inspiration. Enjoying something that is so special that you hold it in high regard. Chef Jeremy Umansky shares his past problems with drug and alcohol and the big focus of the restaurant industry needs to be that you can work in this profession, you can embrace it and you don't need those things. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes in Cleveland, OH Conversation with Chef Brett Sawyer Submitted questions from podcast listeners Chef Jeremy Umansky's fried chicken sandwich recipe The fried chicken sandwich, it starts with a bun that we made, and it's a buttermilk bread recipe in which we culture the buttermilk with Koji first. And it adds this wonderful, cheesy note that's above and what buttermilk would normally have. So we do that. We bake the bread, the chicken itself, you know, for those of you that, that kind of want to do this at home. We make a marinade of two parts buttermilk. So one part amazake, which is a liquid version of Koji, and we marinate the chicken in there with a little bit of salt. We put a little bit of either hot sauce or cayenne in there, and our house spice mixture, which is a blend of toasted yeast. We take just regular baker's yeast and we toast it. And then oven for about a 350 degree oven for about 45 minutes to an hour untill it's just golden brown and malty. And we blend that with some caraway and juniper and black pepper and sesame and mustard seed. We add that mixture to the chicken. We let it marinate. Sometimes if we're in a rush, it just gets about an hour, but other times, we prefer to let it go overnight. And then we pre cook the chicken before we fry it. So we'll bake it off on a sheet tray in the oven, just until it's cooked. We typically bring it to about 155 and then let it carry over. And then once it's cooled, we put it back in the marinade and then we go into the bread and the fry. For the breading we use equal parts all purpose flour, and cornstarch. We also put our house spice mixture into, so we've got your cooked marinated chicken, you dredge it. And then we fry it 325 just for a few minutes. So, the whole sandwich itself, we put on a house mayonaise that we make. It is mayo, some of the mustard that we make, which is a mix of a Midwestern spicy brown mustard and a whole grain mustard. We put some pickles on there and we dressed the whole thing with an oil and vinegar slaw. It's cabbage,

In this week's REAL Podcast, episode 23 brought to you as always by REAL, purveyors of award-winning non-alcoholic sparkling wine alternatives, we're looking at a mind-blowing new book called Koji Alchemy – a gorgeous chunk of coffee-table loveliness, perfect for curling yourself up next to an autumn fireplace with, and devouring over a chilled glass of REAL Kombucha. We'll be chatting with the co-authors, Rich Shih – an explorer of miso and koji, as well as being an in-demand food preservation consultant, and Jeremy Umansky – owner and chef of Larder, a restaurant in Cleveland, Ohio that was nominated as the Best New Restaurant in America, 2019.What is koji? The subject under investigation in their book, and in this podcast, is koji – the microbe behind the delicious, umami flavours of soy sauce, miso and mirin. Like so many of these k-word foods and drinks – kombucha, kefir, kimchi, koji – there's so much more to be discovered when you start digging beneath the initial flavour. As the guys explain, koji has the potential to be more than a mouth-watering flavour enhancer. Its application in food preparation can speed up the curing of meats and the ageing of cheeses, and their investigations have shown that it may even help with cutting down on food waste at an industrial level. The term “superfood” takes on a bunch of new levels when it comes to koji.We wanted Rich and Jeremy on the podcast not only because they know so much about koji fermentation, but because they share so many of our own passions and interests, notably that fermentation can be an incredible, natural flavour enhancer, but also a meeting point for pondering minds. Rich and Jeremy also talk about it as a kind of cultural glue – something we all fundamentally share in our ancestral past, and Jeremy even makes a compelling argument for fermentation as essential to human survival. There's also a description of fermented drinks as being a cosmos in your glass. Prepare to have your mind blown – and then piece it back together and order their incredible book.We've got 3 copies of Koji Alchemy to give away, and that giveaway is open to our newsletter subscribers. For the chance experience more great stuff like this in the future, click here and make sure you sign up. Similarly, hit subscribe on whatever channel you're currently listening to this podcast on. We've got so many great conversations from the world of fermentation and flavour to share with you – we've barely scratched the surface.Before we get going, a brief apology for occasional sound quality issues in this episode. Connecting recordings from three very distant parts of the world brought with it amusing technical difficulties. In fact, I'll open the podcast with an example of what we were dealing with. Let's get stuck in.Want to explore fermentation further?During the podcast, the guys mentioned Sandor Katz, amongst other people. If you're not sure who Sandor is and you're interested in modern ideas about fermentation, spin back to episode 15 of this podcast to see what he had to say, and while you're there, take a listen to the other 22 episodes we've already made. Some amazing chats with some amazing people.

Chef, restaurateur, and best-selling cookbook author Jeremy Umansky shares some experience, strength, and hope through a discussion of his path to sobriety and how he has maintained that path in the tumultuous restaurant industry. Jeremy discusses how his sobriety path and his culinary journey intertwine and shares insight from his own experience regarding how he has been able to hold strong to his sobriety during his 18+ years sober. Additionally, Jeremy discusses how his program of recovery has enabled him to be a more effective spouse, father, and leader. Thanks again to Jeremy for joining us on the show and stay tuned for more recovery-focused episodes in observance of National #recoverymonth. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Can I eat the mushrooms growing on that tree? Which plants from the backyard can I eat? How do the plants teach me about my environment? On this episode of Time For Lunch, Hannah and Harry are heading out to the wood (or backyard or park) to gather wild edible plants; also known as foraging! We learn from foraging experts Jeremy Umansky and Maureen Johnson about their wild and wonderful eating habits. Plus, Harry shares a recipe for wild foraged mushrooms, we hear some new jokes, and learn lots and lots of fun facts!If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

Can I eat the mushrooms growing on that tree? Which plants from the backyard can I eat? How do the plants teach me about my environment? On this episode of Time For Lunch, Hannah and Harry are heading out to the wood (or backyard or park) to gather wild edible plants; also known as foraging! We learn from foraging experts Jeremy Umansky and Maureen Johnson about their wild and wonderful eating habits. Plus, Harry shares a recipe for wild foraged mushrooms, we hear some new jokes, and learn lots and lots of fun facts!If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

Cleveland chef, forager, larder master and, most recently, author Jeremy Umansky sits down to discuss the subject of his new book, Koji Alchemy, and how he’s utilizing the ancient mold to revolutionize how food hits the plate.

Fact Check My Feed: Finding The Falsehoods In ‘Plandemic’ Science Friday continues to weigh the truth and sift through the seemingly never-ending stream of misleading claims about the novel coronavirus. This week, virologist Angela Rasmussen joins Ira to help us decipher the uncertainties around this week’s COVID-19 headlines. While what we know and don’t know about COVID-19 changes daily, some things are certain: Rasmussen lays out some of the many falsehoods in the viral “Plandemic” video that circulated last week. She also explains why it’s important to know that a small study that found coronavirus RNA in semen samples leaves many questions unanswered—and that the presence of viral RNA doesn’t necessarily indicate a sexually-transmitted virus. Plus, more fact-checking of misconceptions about herd immunity, and more. Global Flare-ups Of COVID-19 Hot Spots Each country has tackled “flattening the curve” of COVID-19 cases in their own way and some countries were hailed as early successes in containing outbreaks. But two of these countries have seen recent increases: In reports earlier this week, Germany saw 900 new cases in a 24-hour period and as of Thursday, Singapore has identified more than 750 new cases, almost all linked to dormitories of foreign workers. Reporter Maggie Koerth of FiveThirtyEight.com talks about what the increasing numbers might mean for U.S. states that have started to reopen. She also discusses COVID-19 cases in Africa and South America, plus more science news of the week, including scientists that have identified heat-resistant algae that could help bleached corals.  Koji: The Mold You Want In Your Kitchen Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. Rich Shih and Jeremy Umansky, two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it’s making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it.  

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all  social distancing or ask in the chatroom.  Cooking Issues is powered by Simplecast. 

My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji -  the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”.  Koji is the national mold of Japan.  It is used to make almost all fermented products in Japanese cuisine, such as miso, soy sauce and sake.  Koji is also becoming a culinary keyword lately, and top chefs in the world such as Rene Redzepi and Ferran Adria have been actively utilizing it in innovative ways.  Jeremy joined us on Episode 135 and discussed his mind-blowing and effective ways to use koji.  In this episode, we will discuss what is in their fascinating new book - what koji is, why it is so special and powerful in producing great flavors, what you can make with it in both traditional and modern ways and much, much more!!!  Japan Eats is powered by Simplecast. 

This is the first episode of my tour around Cleveland with Certified Angus Beef. We spent the afternoon at Larder in Cleveland tasting different meats, vegetables and desserts that are all uniquely made. Chef Jeremy Umansky is a mad scientist with jars and cans from floor to ceiling. This restaurant has unique bites, delicious sandwiches and amazing desserts made by Jeremy's wife Allie. Kenny Scott also sat down with us for the end of the interview to talk about working with friends all day on whatever they want. Some places have rules and some places have more freedom. Larder is letting freedom ring! The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com! Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review! Instagram | Podcast | YouTube | Facebook

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first book, Koji Alchemy, on May 6, 2020 with co-author Rich Shih of OurCookQuest. If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, _PizzaLlama, Jeremy Umansky, OurCookquest, StarChefs, LarderFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

Koji is becoming a culinary keyword lately, and our guest Jeremy Umansky is one of the most knowledgeable and experienced professionals in the field with an innovating, refreshing mindset. We will discover what Koji is, how it is used traditionally, how you can use it in your own kitchen and much, much more!!! Japan Eats is powered by Simplecast.

(Hour 2 – October 2, 2018) In the 2nd hour, I will be joined by a mushroom foraging and fermentation EXPERT! Jeremy Umansky, owner of Larder Delicatessen, joins me on the show. Now, I know this might not elicit excitement from you but what…

(Hour 2 - October 2, 2018) - In the 2nd hour, I will be joined by a mushroom foraging and fermentation EXPERT! Jeremy Umansky, owner of Larder Delicatessen, joins me on the show. Now, I know this might not elicit excitement from you but what you stand...

(Hour 2 - October 2, 2018) In the 2nd hour, I will be joined by a mushroom foraging and fermentation EXPERT! Jeremy Umansky, owner of Larder Delicatessen, joins me on the show. Now, I know this might not elicit excitement from you but what you stand to learn tonight could be life changing in many areas. We will get into mushroom foraging and how to determine which ones are safe to pick and eat and which ones you should leave on the ground. We will also talk about something called Koji. If you aren't interested in doing the dry aging thing in its normal process then you NEED to be listening to this segment tonight!! For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News

This week we have a very special episode of the podcast. Last year Q was able to record an interview with chef and fermentation expert Jeremy Umansky. The audio quality is a little rough but it's full of great information about some of his revolutionary techniques using koji. Check Jeremy out online and if you're in the Cleveland area, you should visit his now open restaurant Larder. Follow https://www.instagram.com/tmgastronaut https://www.instagram.com/larderdb

Who and what define authenticity? Can shopping in the “ethnic” aisle ever become more than “ethnic tourism?" Is cultural appropriation a real issue in the culinary world? These are the types of questions we’re looking to answer on Meant to Be Eaten...because what if those Korean tacos...are just really tasty tacos? We're kicking the season off with an interview with Jeremy Umansky, leader of the koji movement and owner of Larder--an Eastern European deli in Cleveland powered by Japanese ingredient, koji.

This week on Feast Yr Ears – Jeremy Umansky loves fermenting, foraging and the freedom that comes from wrangling tiny bacteria and yeast to transform food into things we can only dream of. His soon to open deli, Larder: A Curated Delicatessen & Bakery will be taking Cleveland by storm.