Shows
Where Have You Been? - Travel Stories050 - Madagascar, Panama, Finland, & More With Culinary Expert, Pod Host, & Author, Emmanuel Laroche. - Travel StoriesThis week I sat with Emmanuel Laroche, a culinary storyteller who shares his journey from France to the US, his passion for food and travel, and insights into the culinary scene in America and Madagascar. Emmanuel discusses his podcast, books, and the importance of understanding the human stories behind food ingredients. He also shares memorable experiences from his travels, particularly in Japan and Madagascar, highlighting the connections between food, culture, and community.
Find Emmanuel's website here: https://flavorsunknown.com/
Facebook: https://www.facebook.com/flavorsunknown
Insta: https://www.instagram.com/flavorsunknown/
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2026-02-221h 51
Outdoor Adventure SeriesMadagascar Food & Adventure: Culinary Riches with Emmanuel LarocheWelcome to another episode of the Outdoor Adventure Series! Today, we’re exploring the intersection of food, travel, and the great outdoors with our guest, Emmanuel Laroche—a food and travel writer, VP of marketing and sensory consumer insights in the food industry, host of the Flavors Unknown podcast, and author of "Conversations Behind the Kitchen Door." Emmanuel joins us to discuss his latest book, "A Taste of Madagascar: Culinary Riches of the Red Island," where he reveals the secrets behind Madagascar’s renowned vanilla, unique spices, caviar, and local ingredients.Throughout the conversation, you’ll learn...
2026-02-1751 min
Flavors UnknownMadagascar Food & Culture with the Ambassador
In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC.On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural identity.Madagascar is often associated with vanilla. But the island’s culinary and economic landscape is far more complex, from zebu and lychee exports to innovative caviar production and a new generation of Malagasy chefs redefining the country’s gastronomic voic...
2026-02-1743 minflavors unknown podcastMadagascar Food & Culture with the Ambassador
In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC.
On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural identity.
Madagascar is often associated with vanilla. But the island’s culinary and economic landscape is far more complex, from zebu and lychee exports to innovative caviar production and a new generation of Malagasy chefs redefining the country’s gastronomic voic...
2026-02-1743 min
Fell Into Food PodcastEMMANUEL LAROCHE: A TASTE OF MADAGASCAR / VANILLA, CAVIAR, & RESILIENCEIn the latest episode of the Fell into Food podcast, I chat with Emmanuel Laroche, a flavor explorer and author, to uncover the hidden culinary gems of Madagascar. Known for its rich biodiversity and unique food culture, Madagascar offers much more than just vanilla; it is a treasure trove of flavors waiting to be discovered.Emmanuel Laroche, with a background in organic chemistry and an MBA in marketing, has spent over three decades in the food industry, driven by a passion for flavors. He describes himself as a "flavor explorer," someone who is always curious about discovering...
2026-02-0958 minflavors unknown podcastSeattle’s Rising Culinary Voices on Food, Drinks & BalanceIn this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly...
2026-01-201h 20Flavors UnknownSeattle’s Rising Culinary Voices on Food, Drinks & Balance
In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly...
2026-01-201h 20Flavors UnknownInside Honolulu’s Food Scene with Hawaii’s Top Chefs
In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs.Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture.They explore how Hawaiian cuisine has evolved beyond stereot...
2025-11-041h 30flavors unknown podcastInside Honolulu’s Food Scene with Hawaii’s Top Chefs
In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs.
Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture.
They explore how Hawaiian cuisine has evolved beyond s...
2025-11-041h 30
Franchement50 - La politique à l'ère du numérique avec le politologue Emmanuel Choquette | FranchementCette semaine, une semaine après les élections 2025, je m'entretiens avec le politologue et professeur Emmanuel Choquette pour discuter de la politique et des élections 2025 à l'ère du numérique!
AVANTAGES ET INCONVÉNIENTS des réseaux sociaux lors d'une campagne électorale, les MEILLEURS COUPS des politiciens lors des élections, accès à l'information, MANIPULATION, Trump, TikTok, FAUSSES nouvelles... TOUS ces sujets ont été abordés à un moment ou à un autre dans cet épisode (et encore plus!). Ce 50ième épisode est chargé en informations, mais restez là puisque Emmanuel Choquette est un excellent vulgarisateur (et un réel passionné). Vous appr...
2025-05-061h 13flavors unknown podcastChef Andrew Black Talks Perle Mesta and Grey Sweater
In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish.
What you’ll learn from Chef Andrew Black
A Taste of Roots: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his gra...
2024-12-0344 minflavors unknown podcastDinara Kasko: Redefining Pastry with 3D Art
In this episode of Flavors Unknown, host Emmanuel Laroche sits down with Dinara Kasko, the Ukrainian pastry artist who’s revolutionized the world of baking. Combining her architectural background with a passion for pastry, Dinara creates breathtaking edible sculptures using cutting-edge 3D printing techniques. Her unique approach has earned her international acclaim, inspiring bakers and artists alike.
Dinara shares her incredible journey—from her memories of traditional desserts growing up in Ukraine to her rise to fame as a 3D pastry pioneer. She opens up about how the war in Ukraine forced her to relocate with her fami...
2024-11-1944 min
Line Cook ThoughtsEpisode 188: Conversations Behind the Kitchen Door with Emmanuel LarocheOn this episode, I chat with author Emmanuel Laroche on his new book "Conversations Behind the Kitchen Door". Born and raised in France, EMMANUEL LAROCHE is VP of Marketing with Symrise North America a global manufacturer of flavors for the food and beverage industry. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began moderating panel discussions with successful culinary professionals. In 2018, he launched the popular podcast, 'flavors unknown', featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. Emmanuel lives in New Jersey and travels around the country...
2023-02-2237 min
Andrew Talks to ChefsEpisode 209: Emmanuel Laroche (author, Conversations Behind the Kitchen Door)If you enjoy Andrew Talks to Chefs, you also may already have discovered Emmanuel Laroche's terrific podcast Flavors Unknown. On today's episode, Emmanuel joins Andrew to discuss his new book Conversations Behind the Kitchen Door: 50 American Chefs Chart Today's Food Culture, a fascinating meditation on chefs, food, cooking, flavor, and creativity in the kitchen. (Pro-tip: It'd make a great holiday gift for the chef or foodie in your life.) Andrew and Emmanuel discuss the inspiration for his book, and tangential subjects that come up along the way--a rap session between two people who love following the chef and restaurant...
2022-11-181h 12flavors unknown podcastEverything You Need to Know About My Book "Conversations Behind The Kitchen Door"
Today’s episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual interview format. To celebrate my first book release, I’ll be dedicating this episode to the adventures of writing and publishing my book, Conversations Behind the Kitchen Door. You’ll hear what inspired me to write a culinary memoir, the unique influence of immigration on American food culture, and you’ll find relevant information about the book writing and publishing process if you’ve been considering writing a book of your own.
The book is officially on shelves...
2022-11-0830 min
The Well-Seasoned Librarian: Mixing Cookbooks and ConversationEmmanuel Laroche (Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture) Well Seasoned Librarian Season 8 Episode 17Bio: Born in Versailles, France, close to the famous chateau of King Louis XIV, Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” His mother taught him to cook when he was six, starting with a simple yogurt cake, and moving on to Lorraine quiche, from the region his mother grew up. He married a woman who also loved to cook, and during the first four years of their marriage, they never ate the same dish twice!
In 2002 he moved to the United States for his...
2022-11-0743 min
GlobalEdgeTalkEmmanuel Laroche on Turning Ideas Into Concepts and the Power of FlavorSend us a text In this episode of GlobalEgdeTalk, Alex meets Emmanuel Laroche in a beautiful Italian restaurant in the middle of Manhattan. Emmanuel Laroche is VP of Marketing and Consumer Insights at Symrise and an inspiring host of the "Flavors Unknown" podcast, which helps him identify new ways to get inspired and turn ideas into concepts. Over the 20 years of his professional career, Emmanuel has worked internationally, and through the work, he's provided pragmatic and forward-thinking creativity to bring awareness to the power of flavor.One of his greatest achievements i...
2022-09-0739 min
Cooking with Bruce and MarkThe Secrets Of Ice, Our One-Minute Cooking Tip, An Interview With Author Emmanuel Laroche, Pickled Peaches & Champagne!Here's a common ingredient nobody talks about: ice. It's not "just" frozen water. It can make or break some concoctions.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK. In this episode, we talk a culinary ingredient most never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails.We have a one-minute cooking tip about, yep, ice. Then Bruce interviews Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN...
2022-05-2343 minCooking with Bruce and MarkThe Secrets Of Ice, Our One-Minute Cooking Tip, An Interview With Author Emmanuel Laroche, Pickled Peaches & Champagne!Here's a common ingredient nobody talks about: ice. It's not "just" frozen water. It can make or break some concoctions.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK. In this episode, we talk a culinary ingredient most never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails.We have a one-minute cooking tip about, yep, ice. Then Bruce interviews Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN...
2022-05-2343 minflavors unknown podcastFrançois Payard - Living in the Future!In today’s episode, you’ll hear from world renowned pastry chef, author, and culinary consultant François Payard. Born in Nice, he’s a third generation French pastry chef who’s worked in some of the biggest names in hospitality, including Le Bernardin (lebernardinny) and DANIEL (@restaurantdaniel) in New York City. His career was launched in Paris with Michelin Guide favorites, La Tour d’Argent and Lucas Carton.
Payard discusses what it was like as a child growing up in a family bakery, and how he was inspired to pave his own pathway into pastry. You’ll hear what...
2021-10-1245 min
Chefs Without RestaurantsFlavors Unknown with Emmanuel LarocheThis week my guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle. In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65. Emmanuel has a master's degree in organic chemistry, and an internship for his MBA led him to thi...
2021-10-1233 minflavors unknown podcastTalking Hispanic Heritage Month with 3 Chefs in Austin
In celebration of the Hispanic Heritage Month and Hispanic food, today we’re welcoming three accomplished chefs from Austin, Texas with a Mexican heritage. Chef André Natira from the Fairmont Hotel, Chef Rick Lopez from La Condesa, and Chef Edgar Rico from Nixta Taqueria. They are here to share what this month honoring their cuisine means to them, how they interpret Hispanic cuisine in their respective restaurants, and the importance of corn in the culture. We’ll also take deep dive in mole that demonstrates the vast diversity, complexity, and creativity in this geographically specific sauce category.
What y...
2021-09-2800 minflavors unknown podcastAlan Bergo - The Forager Chef
Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park.
What you’ll learn with chef Alan Bergo
The beauty of the foraging experience (3:34)
Staying safe when eating in the wild (5:33)
The legality serving foraged foods...
2021-09-1451 minflavors unknown podcastErik Ramirez Revisits His Culinary Peruvian Heritage
Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants.
What you’ll learn with chef...
2021-08-3145 minflavors unknown podcastErin Kanagy-Loux - The MacGyver of Pastry
Pastry Chef Erin Kanagy-Loux is a Brooklyn-based pastry Chef who grew up in Japan, Philadelphia, and Oregon. Building on the Pennsylvania-Dutch baking traditions of her family, she went on to study and teach in prestigious culinary institutions like Le Cordon Bleu and the French Culinary Institute. Today, she’s known as the “MacGyver of Pastry” thanks to her deep and thorough understanding of how ingredients work. She’s mastered the creative art of substitutions, and she’s defied expectations by scaling small-batch quality in the high-numbers world of professional catering.
What you’ll learn with Pastry Chef Erin Kanagy-L...
2021-08-1747 minflavors unknown podcastZayde Naquib - The Quest for the Perfect Cup of Coffee
Zayde Naquib is a coffee roaster and the founder of Bar 9 and Ten Cafe in Los Angeles. His trailblazing coffee concepts have earned international recognition not only for their unique blends, but also their unusual extraction methods and creative executions of beverages. You’ll hear about his passion for coffee, why coffee variety matters more than origin, and how he runs a successful coffee business without an espresso machine.
What you’ll learn with Coffee Roaster Zayde Naquib
How Zayde Naquib fell in love with coffee (3:57)
Advice on how to make a great cup of coffee at home...
2021-08-0348 minflavors unknown podcastBachour - Best Pastry Chef in the World Inspired by Puerto Rico
In today’s episode of the ‘flavors unknown’ podcast, my guest is pastry chef Antonio Bachour from Bachour Miami (considered one of the best bakery in Florida). Inspired from a young age by the passion and flavors of Puerto Rico, he grew up sampling sweets everyday from the bakery his father ran. Therefore, the sights and colors of his surroundings inspired the brightness and creativity of his now world famous pastries and desserts. In this episode, you’ll hear about his early inspirations, why he believes traditions are so important, and you’ll travel with him vicariously around the world to s...
2021-07-2042 minflavors unknown podcastKelly English - The future Lies in Multi-disciplinary Collaboration
Today’s guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He’s the chef and owner of these two acclaimed Memphis restaurants, as well as the new fast-casual concept Fino’s, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean’s flavors that he’s carried from his hometown into his profession, how various cultural influences have made their mark on the regional cuisine, and what inspires his menus today.
What you’ll learn with chef Kelly English
Kelly English’s Family influences in New Orleans (3:0...
2021-07-0643 minflavors unknown podcastA Panel Discussion with "Her Name is Chef"
Today’s guests are film director Peter Ferriero, Chef Elizabeth Faulkner, and Chef Juliette Masters of The Edge in Harlem. They’re part of the team behind a new documentary called Her Name is Chef, a film that takes a hard look at what it’s really like for women in professional kitchens. You’ll hear perspectives from two of the film’s stars, their experiences gaining respect from a male-dominated industry, and you’ll learn about the inspirations behind the food they create.
What you’ll learn in this episode of Her Name is Chef
The inspiration...
2021-06-2257 minflavors unknown podcastDan Kluger - Balancing the Peaks and Valleys in Every Meal
Today’s guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He’s also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You’ll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simpli...
2021-06-0840 minflavors unknown podcastPhilip Speer - A Rocky Path to GreatnessToday’s guest is Pastry Chef Philip Speer, owner of the Comedor restaurant in Austin, Texas. Growing up spending time in south Texas and Chicago gave him access to global culinary influence. Combining those influences with his Mexican heritage gave rise to his unique style evidenced by his combinations on the menu at Comedor. Today, you’ll hear about his inspirations, the creative ways he blurs the line between sweet and savory, and his personal rocky path to greatness that’s motivated him to help other industry professionals make healthier, more sustainable choices.
What we covered in this ep...
2021-05-2547 minflavors unknown podcastJohn Mariani - Author, Journalist, and Food CriticThe legacy of the food critic and restaurant reviews is a surprisingly long one. It’s also complicated. Food critics emerged from simple desires like sharing thoughts about great meals and giving weary travelers advice about where to get a good meal on the road. But, as times changed, the role of food writers and restaurant reviews expanded. It went from being a hobby to a well-paid profession (with obvious perks).
Here to enlighten us about that history is one of the most influential food critics in the US. John Mariani has spent 40 years tasting his way thro...
2021-05-1139 minflavors unknown podcastLevon Wallace - Spread Love Like MustardPerhaps no other industry has been hit harder in 2020 than hospitality. For chefs and restaurant industry staff, it’s been a year of pivoting and in many cases, rethinking the current models of food service. Chef Levon Wallace of Nashville, Tennessee took the pandemic as a welcome opportunity to experiment in his home kitchen. Before he knew it, the tasty treats he made for his kids turned into a new fast-casual concept that has found a lot of love (and plenty of mustard) in his city and beyond.
In this episode, we’ll talk about how the indus...
2021-04-2756 minflavors unknown podcastShamil Velázquez - Puerto Rican Influences in the LowcountryMost chefs find inspiration from their own culinary traditions, and those flavors continue to make a mark throughout their careers. Today’s guest is Chef Shamil Velázquez from Delaney Oyster House. Velázquez grew up learning how to cook with his family from a very young age in Puerto Rico. He was surrounded by the cornucopia of flavors that make up Puerto Rican cuisine, and always had a natural inclination to cook with the ingredients that grew around him. A graduate of the Culinary Institute of America, he brings his professional training and passion for food to the menu...
2021-04-1343 minflavors unknown podcastRichard Landau - An Early Pioneer of the Plant-Based Trends
Over the past decade, vegetable forward food has really started to get the recognition it deserves. That’s due to a handful of Chefs who took the attention away from meat before it became the “cool” thing to do. Today’s guest is Chef Richard Landau, an early pioneer of the plant based trends that have been rapidly gaining in popularity. His first restaurant, Horizons, opened in Philadelphia back in 1994. His talents in the kitchen have earned him accolades by the James Beard Foundation and he starred in the Food Network series Chopped. Along with his wife, Chef Kate Jacoby...
2021-03-3045 minflavors unknown podcastMely Martinez Celebrates the Traditional Flavors of MexicoIn this episode, we’re celebrating the deep flavors of traditional Mexican cuisine. Today’s guest is Mely Martinez, blogger and author of the well-known Mexico in My Kitchen website and cookbook. Inspired by her desire to leave a legacy of traditional flavors for her son to easily access wherever he was in the world, she started a collection of recipes online. The site quickly gained a global audience of cooks who wanted to hold onto the flavors of home, and those who wanted to discover the authentic flavors of Mexico for the first time. She’s masterfully brought togeth...
2021-03-1643 minflavors unknown podcastChris Spear - The Personal Chef Behind Chefs Without RestaurantsChef Chris Spear works his magic not from the chaotic depths of a restaurant kitchen, but from the mobility of his own food truck. His company, Perfect Little Bites, operates a private-chef-at-your-doorstep experience based in Frederick, Maryland. Today, he’ll talk about why his restaurant working experiences inspired him to become an entrepreneur, his desire to build a local culinary community, and how the concept of his unique business has evolved. He’s also a fellow podcaster, hosting Chefs Without Restaurants, so we’ll chat about the benefits and challenges of podcasting.
What we covered in this episod...
2021-03-0244 minflavors unknown podcastSilvia Barban - Her Lifelong Italian Culinary Influences
Chef Silvia Barban learned to cook from a young age in the kitchen of her Venetian grandmother. Pairing those northern Italian recipes with the spicy Calabrian influences from her mother’s side of the family, she made a name for herself in America on Season 14 of Top Chef. Today, she’s the Executive Chef and co-owner of Italian restaurant LaRina in Brooklyn. We talk about her lifelong Italian culinary influences, how the seasons inspire her to innovate, and how to make the perfect gnocchi recipe at home.
What we covered in this episode
Lessons learned from b...
2021-02-1641 minflavors unknown podcastElizabeth Falkner Continues to Challenge the Status Quo
Chef Elizabeth Falkner’s first restaurant Citizen Cake revolutionized the world of pastry in the US, and has catapulted her to the world stage on TV and through her creative culinary process as demonstrated in several cookbooks she’s authored. We talk about where she finds inspiration, the road towards better female representation across the industry, and the ways in which she continues to challenge the status quo.
What we covered in this episode with Elizabeth Falkner
Early inspiration’s that led Elizabeth into the industry (5:41)
The unique convergence of cheese and perfume (7:58)
How the necessity of to-go...
2021-02-0259 minflavors unknown podcastBob Peters - Multi-Award-Winning Cocktail ArtisanIf you’ve ever dreamt of building the ultimate home bar, a place where you can kick back and sink into that Negroni made just the way you like it, this episode might inspire you to start sourcing building materials. Today’s guest is Bob Peters, an award-winning mixologist from Charlotte, North Carolina. As one of the city’s most creative and influential cocktail professionals, he joined me to share his passion for the beverage world, and tell us about his garage bar man-cave, where he’s found refuge, and created an outlet for experimentation, through the pandemic.
What w...
2021-01-1941 minflavors unknown podcastRyan Burk - Head Cider Master at Angry OrchardThe history of cider spans the globe from the ancient apple jungles of Kazakhstan, to lush orchards across Europe, to rich and fertile American soil. The diversity of the land contributes to the vast diversity of this special fruit. In this episode, I’m talking to Ryan Burk, Head Cider Maker at Angry Orchard located in Walden, New York. We talk about how cider is made, what makes it unique, and the creative ways you can drink, pair, and cook with ciders.
What we covered in this episode
Ryan Burk gives the definition of cider in th...
2021-01-0554 minflavors unknown podcastMisti Norris - The 4 'F's: Farm, Foraging, Fermentation, and FireWhat we covered in this episode
Chef Misti Norris talks about her passion for farms, foraging, fermentation, and fire.
She shares her love for charcuterie and fresh pasta.
Chef Misti Norris explains how she took consumers from comfort food (gumbo, stews) to more unique offal dishes (pig parts, chicken hearts, veal tongues).
During the pandemic she went to a curbside menu for a little bit with more comfort food dishes that were a little more approachable, but still within their philosophy of using local farms and continued supporting local smaller businesses.
The concept for the restaurant Petra and...
2020-12-2246 minflavors unknown podcastAndrew McLeod - Cooking is an Exercise in PracticalityWhat we covered in this episode
Chef Andrew McLeod from Avenue M talks about the challenge of launching a new menu when a customer base
How did he balance the business need to keep classics on the menu and the desire to add his own creations?
Chef Andrew McLeod says that cooking is an exercise in practicality and not a series of creations from an artist.
Avenue M’s menu features locally sourced ingredients. Chef Andrew McLeod takes us through the relationship with local farmers and purveyors.
He shares his passion for Salumi and Pasta.
Chef Andrew McLeod desc...
2020-12-0854 minflavors unknown podcastBryce Shuman Transforms The Ordinary Into A Refined ExperienceWhat we covered in this episode
Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic.
He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York.
Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and D...
2020-11-2455 minflavors unknown podcastCarlo Lamagna Reformulates Traditional Filipino CuisieWhat we covered in this episode
Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation.
Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino dishes started gaining recognition outside immigrant communities.
Chef Carlos Lamagna describes Filipino food. With more than 7,500 islands, the Philippines is an archipelagic country. It went through a lot of foreign influences thought out History.
Adobo is a...
2020-11-1045 minflavors unknown podcastLamar Moore - Striving for GreatnessWhat we covered in this episode
Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas.
He shares with us the premise of the show ad his experience on TV cooking shows.
Chef Lamar Moore shares his approach to opening a new restaurant.
He talks about the food scene in Las Vegas.
Chef Lamar Moore comes back to what compelled him to become a chef and the different experiences he had traveling abroad in Europe, Greece, and Peru.
Chef Lamar Moore desc...
2020-10-2745 minflavors unknown podcastNick DiGiovanni - A Young Entrepreneur Pursuing His DreamsWhat we covered in this episode with Nick DiGiovanni
Nick DiGiovanni talks about his motivation to participate to MasterChefs.
8 in 10 US Adults in the US watch cooking shows – what specifics appeal to Nick DiGiovanni about cooking shows?
Nick DiGiovani shares his connections with Chef Gordon Ramsey and Joe Bastianich on the show.
He graduated from Harvard in 2019 Harvard and decided to self-designed his own major around “Food and Climate”.
Nick DiGiovani did an internship with chef Corey Lee at Benu, a three-star Michelin restaurant in San Francisco, and worked as a line cook at Cambridge restaurant Waypoint during his soph...
2020-10-1340 minflavors unknown podcastJeremy Umansky - The Koji ExpertWhat 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 co...
2020-09-2956 minflavors unknown podcastMatt Bolus Introduces New Global Flavors To NashvilleWhat we covered in this episode
Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie’s Bar. All lot of global flavors and bourbon!
He talks about the types of dishes that bring him comfort.
Chef Matt Bolus shares how he navigated through the pandemic situation
He talks about the relationship he built with purveyors and with some of Kentucky’s top distillers, allowing him to buy exclusive single barrels to be sold exclusively at Gertie’s.
During the pandemic, Chef Matt Bolus started his Culinary Passport Staycation Dinner series in collaboration with people like C...
2020-09-151h 01flavors unknown podcastBrian Duffy - A Gigantic Appetite for Casual RestaurantsWhat we covered in this episode
Chef Brian Duffy talks about his podcast ‘Duffified Live’ and the challenge to get chefs on a podcast.
He shares his thoughts about the pandemic situation and its impact on the hospitality industry.
Chef Brian Duffy focuses most of his time at the moment on his restaurant Ardmore in Philadelphia.
After culinary school in Philadelphia and working at fine dinning restaurants, Chef Brian Duffy has chosen a career in casual restaurants.
Chef Brian Duffy explains his passion for burger, pizza, and barbecue restaurant business.
He made a business out of it with his c...
2020-09-011h 09flavors unknown podcastTim Hollingsworth - Celebrating Luxury and Mundane FoodWhat we covered in this episode
Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic.
It is a heavy cost to reopen a restaurant. Everybody needs to rethink what they’re doing with the restrictions.
Chef Tim Hollingsworth describes restaurant Otium as a more comfortable version of fine dining: both a neighborhood and a special occasions restaurant.
He explains how could adapt his menu at Otium for a to-go-menu.
Chef Tim Hollingsworth shares what is type of food brings him comfort at home.
He talks about his recent partnership with Blue Apron and...
2020-08-181h 06flavors unknown podcastCharlotte Voisey - The Exciting Life of a Brand AmbassadorWhat we covered in this episode with Brand Ambassador Charlotte Voisey
Charlotte Voisey introduces William Grant & Sons, global supplier of spirits.
She works with all the ambassadors on all of William Grant & Sons’ brands. Their job is to make people fall in love with the company’s brands such as Hendrick’s Gin or Glenfiddich Scotch or Balvenie Scotch.
Charlotte Voisey’s role is to search for people whose personality fit those brands so that they can really bring them to life for people and extend the brand into human interaction.
A good Brand Ambassador needs to have the ability...
2020-08-0449 minflavors unknown podcastMichael Gulotta - Asian Inspired Cuisine with Louisiana PantryWhat we covered in this episode
Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic.
He shares how different the impact of this pandemic is compared the situation caused by the hurricane Katrina back in 2005.
Chef Michael Gulotta describes his different restaurant concepts: MOPHO, MAYPOP, Tana, and
MOPHO is a restaurant that is a New Orleans neighborhood spot first, but inspired by Vietnamese cuisine.
Chef Michael Gulotta grew up with a lot of Vietnamese friends and he loved the way their families took the hard...
2020-07-211h 02flavors unknown podcastLeadership - What Every Senior Executive Can Learn From Top ChefsThis conversation about leadership and “What Every Senior Executives Can Learn From Top Chefs” with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin, TX back in March. Obviously, with the pandemic situation the event was canceled and we recorded our discussion about leadership as an episode for my podcast “flavors unknown”.
What we covered in this episode
Chef Andre Natera starts the conversation with an overview of his career that led him to be the executive Chef at the Fairmont in Austin in Texas. He manages directly and indirectly about 150 people.
“A...
2020-07-0741 minflavors unknown podcastCOVID-19 Prompts Two NJ Chefs to Pivot BusinessWhat we covered in this episode
Chef Leia Gaccione and Chef Sam Freund describe their dining concepts.
South + Pine American Eatery in Morristown, NJ and at Central + Main American Eatery in Madison, NJ for Leia.
White Birch in Flanders, NJ and Slamwich Scratch Kitchen in Madison, NJ for Sam.
Leia is famous for her burgers!
They both share their reactions when the pandemic hit their business and how they came up with a game plan to stay open and implement curbside pick-ups menus.
They listened to what their customers or the people from their communities wanted.
Chef Leia Ga...
2020-06-2356 minflavors unknown podcastChris Cosentino - Inspired by Local Culinary Heritage
Chef Chris Cosentino says: “you can’t create future unless you understand history. If there’s not a grounding in history, then it just doesn’t make sense. And it’s also easier to draw from history than it is to just make shit up!”
What we covered in this episode
Chef Chris Cosentino shares his thoughts about the situation created by COVID-19 and wonder what the future might bring but one thing is certain is that hospitality will have to reinvent itself.
Chris Cosentino describes the four restaurant concepts: Cockscomb in San Francisco, Acacia House in Nappa Vall...
2020-06-091h 02flavors unknown podcastMatthieu Cabon – A Passion for BreadWhat we covered in this episode
Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are tired of white bread.
The main difference between industrial bread and artisan bread in “TIME”, says Matthieu Cabon.
Between bakers, we judge ourselves with the baguette and the croissant, but personally my favorite bread to taste would be an artisan country loaf.
Matthieu Cabon says that the main difference between the bread preference in France and in the US is cultural. American bread is soft (like in Asia), and French people like their bread...
2020-05-2650 minflavors unknown podcastFarmer Lee Jones – Celebrate Mother Nature’s SeasonsFarmer Lee Jones from The Chef’s Garden says “We are going to create a whole entire generation of gardeners because once they garden as a child and they learn how fun that is, they understand that the carrot comes from the soil and when they can go with mom and dad and harvest that and bring it in and cook it, and then eat it and realize how good it is and they have a connection with where the food’s coming from and how it’s grown and how much work it takes to grow it. We’ve got a g...
2020-05-121h 04flavors unknown podcastRoy Yamaguchi - How to Beautify Hawaiian Flavors
Chef Roy Yamaguchi is the father of the Hawaii Fusion cooking style. In 2018 he celebrated the 30 year Anniversary of Roy’s restaurants. In 2020, he will celebrate the 10 year Anniversary of the Hawaii Food and Wine Festival. He was the co-founder back in 2010. Chef Roy Yamaguchi explains to us what Hawaii fusion is and how you came to create it.
What we covered in this episode
Chef Roy Yamaguchi was born in Japan. His father was from Hawaii, his grandfather lived on Maui, and his mother was from Okinawa.
He grew up on an US military base in...
2020-04-2852 minflavors unknown podcastCOVID-19: Top Chefs RespondCOVID-19 is impacting the US economy and has a devastating effect on Chefs and the restaurant industry.
Early on, people started to cancel their dinner plans, then they favored grocery versus take-out and finally a lot of restaurants were ordered to close and many closed because of no income.
I have three guests today:
Naomi Pomeroy, based in Portland, Oregon, has helped define Portland as one of America’s most culinarily creative cities with her restaurant, Beast.
Ian Boden, located at the foothills of the beautiful Appalachian Mountains, has contributed, with his restaurant The Shack in...
2020-04-1454 minflavors unknown podcastDrake Leonards - The Road Back to his Roots
Chef Drake Leonards: “Wherever I went I learned how to cook. And I learned a little bit more about myself as well. I meet new people and was exposed to new things. This journey is not just about cooking. You take inspiration from all over. Just being exposed to new things and being around people with different backgrounds, it starts to rub off on you. And you never know where it’s going to come in to play in your life.”
What we covered in this episode
Chef Drake Leonards describes the food scene in Houston as dyn...
2020-03-3147 minflavors unknown podcastBrad Miller – Amazing Food Trucks!
Chef Brad Miller is currently the Chef and Co-Owner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for Five Star Senior Living, one of the country’s most prestigious retirement companies. Brad is a much sought-after television personality, appearing on such channels as VH1, NBC, FOX, Food Network, Cooking Channel, PBS, Tasted Channel and Hallmark Channel. Brad currently stars in Food Truck Nation on Cooking Channel, airing now.
What we covered in this episode with chef Brad Miller
Chef Brad Miller grew up in his Dad’s butcher shop outs...
2020-03-1757 minflavors unknown podcastJamie Bissonnette – Unconstrained CreativityJamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s eclectic neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. The Little Donkey concept was expanded to Bangkok, Thailand during 2019.
What we covered in this episode
Chef Jamie Bissonnette travels around the world and brings back ideas for Toro and Little Donkey, inspired by specific ways o...
2020-03-0349 minflavors unknown podcastMark Welker – Set Goals and Make Them HappenMark Welker is the executive pastry chef at “Make it Nice” group which includes Eleven Madison Park and NoMad (New York, L.A., Las Vegas, and London). He was raised in Indiana, went to culinary school in Kentucky, and attended the former French Culinary Institute in NYC. Then you went to France “because you wanted to understand where pastry making was born”. Talking about his position today, Executive Pastry Chef Mark Welker says “It’s a very collaborative team. When we talk about things we want to accomplish, everyone’s voice counts and everyone’s voice matters. I want people to be the...
2020-02-1858 minflavors unknown podcastChris Shepherd – Sharing Food & Life Experiences
I am really pleased to have Chef Chris Shepherd of Houston, TX on the show. Chef Chris Shepherd is a James Beard Award winner and was recently named by the Robbery Report magazine as the best chef in the world. He has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012.
What we covered in this episode
Chef Chris Shepherd is the most recognizable Chef in Houston, TX.
In 2019 he was named the Chef of the Year (in the world) by Robb Report, the luxury-lifestyle magazine based in Los Angeles.
...
2020-02-0450 minflavors unknown podcastBeau du Bois – Listen to your Neighborhood!
Have you ever wonder how to revamp a cocktail program or how to go about reinventing a classic cocktail? Well, in today’s episode, this is exactly what you will find out with my guest, the award-winning bar director, Beau Du Bois. You recently moved to the south of California as the new bar and spear with the creative director at Puesto in San Diego. He built is 16 years career in L.A. at the Corner Door and in Napa Valley at the three Michelin star restaurant, Meadowood.
What we covered in this episode
Looking back at...
2020-01-2144 minflavors unknown podcastTed Lee – Home Cook and Writer
Ted Lee from the Lee Brothers: “we grew up in Charleston, South Carolina. It’s a very particular region of the south. So we didn’t know a lot about eastern Kentucky or the panhandle of Florida. And so then this other phase of our lives, with magazines paying us to go to different regions of the south that we didn’t know. To write about them was so exciting. We learned so much because remember, we don’t have a southern grandmother. We grew up in Charleston, but neither of our parents grew up there. So we had to learn e...
2020-01-071h 07flavors unknown podcastBrother Luck – Embracing your Fears!“The first time I did a Top Chef Colorado, says Chef Brother Luck from Four by Luck in Colorado Springs, that was more about anger. I was angry at myself for losing the show. And I understood why. I was disappointed in myself. Coming back for the second season and doing Top Chef, Kentucky was a decision that I probably shouldn’t have made. I was so quick to want to validate myself from losing the previous season and feeling like it was unfinished that. I went back and I wasn’t in a good mental place. And in the en...
2019-12-2447 minflavors unknown podcastHari Cameron – Creativity within Boundaries“When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you’d rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different. In my creative approach, Everything has to be technique. I’m not in a place where I can just put a radish on a plate and serve it. I have to manipulate it. The vegetables is a perfect, beautiful thing. And how can I not mess t...
2019-12-1052 minflavors unknown podcastGabriel Kreuther – Making Customers Happy!
Chef Gabriel Kreuther with cuisine rooted in his Alsatian heritage, says that “the beauty [of getting 2 Michelin Stars] is the sense of teamwork, the sense of accomplishment and also the sense of making customers happy. We are in business because we love what we do, we cook, but at the end of the day, we love to cook a little bit for ourselves, and by doing so we engage with customers and make them happy. And hopefully they have a great moment with us.”
What we covered in this episode
From Alsatian cuisine in Fra...
2019-11-2653 minflavors unknown podcastFlavien Desoblin – Owner Brandy Library NYC
The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it is Cognac or bourbon or tequila are made by real people. First of all, with an amazing tradition, usually a great deal of heritage and there is so much care into the process, into the making of the spirits and where wherever they made from that they definitely deserve attention and then should we pay that to a little bit of attention. We discover a whole world of flavors.
Chef...
2019-11-121h 20flavors unknown podcastNoosh – Celebrating Eastern Mediterranean CuisineNoosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about cultural anchors, something that sort of rests in history and culture, and the logical place and Noosh is not just an Armenian and Greek words, but it also as a meaning. In Farsi that is part of an expression, that means cheers.
What we covered in this episode
H...
2019-10-2950 minflavors unknown podcast3 Chefs from Austin Question EverythingThis is the second part of the recording in Austin, TX with three local Chefs. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore Tedesco from L’Oca D’Oro and Chef André Natera from The Fairmont Hotel. We are continuing the conversation on creativity and the local food scene in Austin. Just before the series of rapid-fire questions, the 3 Chefs will talk about local ingredients.
What we covered in this episode 3 Chefs in Austin Part Two
Qu...
2019-10-1536 minflavors unknown podcastWhat Is More Important: Techniques or Creativity?This is a very interesting episode. Techniques or Creativity? It’s very different from what we have done before. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore Tedesco from L’Oca D’Oro and Chef André Natera from The Fairmont Hotel. Thank you very much to the three of you for joining me here today. There’s going to be an interesting tasting and discussion around the table today.for
What we covered in this episode 3 Chefs in Austin...
2019-10-0145 min
STANDOUT on LinkedInEmmanuel Laroche: Serving Up Authenticity As Everyone's Favorite FlavorWith an entire career in the flavors industry, Emmanuel Laroche talks about the importance of exploration and following your passions.
2019-09-2645 minflavors unknown podcastEmmanuel Laroche – Podcast Host
Emmanuel Laroche, host of the “flavors unknown” podcast says “Everyone who knows me would say that it’s obvious that I love food. I always loved food. It started when I was a kid with my mom. I’m obviously French. You can tell from the little tiny accent people say that I have. My parents were from the Northeast part of France close to Germany. The Lorraine area. I always remember my mom cooking for family or friend events. I learned how to cook when I was very young”.
What we covered in this episode
Emmanuel Lar...
2019-09-1748 minflavors unknown podcastKim Alter – Creating Food Memories
I just really wanted something that was a little bit more lighthearted where we could come and sit. There aren’t tablecloths and we’re not too precious and the music might be a little bit louder. But you’re still getting the refinement of food that you would get in a more upscale restaurant. So I think the theme adds a little bit of fun to it and there’s a story. I wanted a story to translate. Some hold really special to my heart like I did a menu about my mom going blind. And then how she was...
2019-09-0342 minflavors unknown podcastJohnny Spero – A Global Culinary Database
I use ingredients and techniques that I have learned from elsewhere and just, as long as it’s cohesive, and that it doesn’t seem to recreate some classic dish with a spin on it. We don’t need to do our take on something. I think we want to be as authentic as we can or to who we are and just try to use those influences to create a dish rather than trying to just showcase I guess this is the dish from a specific country.
What we covered in this episode
Chef Johnny Spero...
2019-08-2058 minflavors unknown podcastAlison Trent – The Future is Creative Collaboration
You walk in and it opens up into this beautiful urban oasis and you’re sitting with fairy lights and olive trees and really beautiful sort of antique furniture everywhere just really really beautifully designed. And then the menu is not fine dining, it’s definitely more casual. We encourage people to share. But really high end ingredients. Information sourcing ingredients is one of the most important things for being a chef. My biggest thing: I’m just so done with all the ego in the kitchen. You know I put up with so much. I do not want that t...
2019-08-0657 minflavors unknown podcastJose Garces – A Competitive Mindset“I’m competitive and I always have. And I think that’s why I really enjoyed Iron Chef because it was the time when I knew I was going into battle or going in the Kitchen Stadium. Butterflies in my stomach floating and all of my culinary and cooking senses were alive and so I think that competitiveness that just stay within me. I grew up in Chicago, born and raised, where I played football and I wrestled in grammar school and in high school. It was both kind of combative sports both a little aggressive and so how do you...
2019-07-2352 minflavors unknown podcastBrian Ahern – A New Brasserie Style
If you’re a culinary student and you’re going on your internship or extra. Find the highest quality most difficult kitchen you could find and go and see if you can really do it. Day in and day out and day in and day out and day in and day out and you’ll be fine. You know you just put your head down and you work. You don’t know anything when you go into a kitchen. Take a step back and lose the ego and listen and just put your head down and work. The cream will ris...
2019-07-0948 minflavors unknown podcastEdward Lee – The Marco Polo of American Cuisine
I think one of the things that I’ve always spoken about is that the South is a very large place. From North Carolina or Virginia down to parts of Florida, west to Texas, north to the eastern part of Kentucky. It’s incredibly vast. One third of the United States. So to say that the South is one cuisine is very restrictive. The south is full of regional specific cuisine like the coastal cuisine of North Carolina or South Carolina is very different from Texas cuisine, which is very different from Kentucky cuisine, which is very different from nort...
2019-06-2540 minflavors unknown podcastDavid Burke – A Creative MindI like a challenge. It’s very challenging to be in this business and try to stay relevant. I mean you can. There’s so many things. The opportunities are there if you will look for them. There’s so many beautiful things about the food industry. You can figure out what you can do. I like to be creative, there’s so many things that you can work with. So, it’s hard not to be excited about opportunities. But it is also easy to get burned-out, that’s the other problem.
What we covered in th...
2019-06-1138 minflavors unknown podcastAndre Natera – The Culinary Yoda
I think what I’m most proud of as a chef is the people that I’ve worked under me. The different people that I’ve seen come up from a cook right out of culinary school or maybe even a cook with no culinary school that maybe grows into a sous chef position or an executive chef position or a chef de cuisine position. I would say that the investment in the people and mentoring people and seeing them grow is probably what I’m most proud of. I’m most proud of the people that I’ve worked with...
2019-05-2852 minflavors unknown podcastTrigg Brown – Taiwanese Food through American Lens
I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that’s through a historical approach, or an effort to contextualize a dish in Taiwanese history, or understand where it comes from, and how it found its way to Taiwan. It usually touches on flavors that are exciting or stories that are exciting. I feel like as a literature major, I always like to read, write, cook, and talk to people. All these things kind of factor in. It just kind of excites me and I re...
2019-05-1447 minflavors unknown podcastSam Freund – Old Soul, Modern MindsetI approach everyone like an adult. And I’m very real at the end. This is a business. But I want to make sure people are happy here and I create an atmosphere of family. I just don’t hire people you know all my servers have to take tests quarterly about the menu. My main goal, for anybody who walks through our doors, is for them to have the best experience that they possibly have in this industry. I like to hire future chefs people who want to be in this industry for life. And I think...
2019-04-3043 minflavors unknown podcastAlex Harrell – Modernizing Southern Food
Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by adapting the traditional cuisine from the South and leveraging seasonal local ingredients. He started at Sylvain, then at the famous Angeline and now at The Elysian Bar. Chef Harrell likes to say that he is not cooking for himself. He is providing for someone. A lot of times it gets lost. Chefs and cooks often miss the mark. They are just cooking at people and they are not necessarily cooking for people.
What we c...
2019-04-1641 minflavors unknown podcastEmily Spurlin – The Inspired Pastry ChefTo work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to coming up with dishes or coming up with ideas or just trying to foster the confidence to show up as your full self.
What we covered in this episode
Bad Hunter is a vegetable forward restaurant in Chicago. Plated desserts, ice...
2019-04-0234 minflavors unknown podcastJean-Marie Josselin – Made in Kauai
“At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I decided to go on a trip. When I came back two or three years later and decided to open another restaurant not much changes happened while I was away. It almost felt that the “Hawaiian Regional Cuisine”, the movement that we started 20 years ago stopped and really the progress that we made stopped and there was nothing else. So my first step was to meet with farmers and I met with some very young farmers. I did all th...
2019-03-1934 minflavors unknown podcastDrew Adams – Foraging and Feasting
“What I usually do, I’ll order a lot of seasonal ingredients and I’ll just order them without any dish in mind. And we just get them in, just so we can start that creative process and I know that I’m not going to waste an ingredient. Because you know we’re not going to throw anything away, so it kind of forces our hand to use it and that’s we try and stay creative. And I go into farmer’s markets every single weekend. And as far as steaks go, it’s very straightforward...
2019-03-0539 minflavors unknown podcastSam Mason – The Ice Cream WizardSam Mason from Odd Fellows: “We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn’t know how to do it. So we had to teach ourselves. It was before anyone else was doing it. So you couldn’t really ask people questions because no one knew what we were trying to get across in our mind’s eye. We had these ideas. We had to come up with the techniques. And thankfully Wylie (Dufresne) was able to devel...
2019-02-1945 minflavors unknown podcastBonnie Morales – A Return to Russian CookingI grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to do with it. I wanted to eat what my friends were eating at home. Everything my mom made was obviously from scratch because it was cheaper at the time. And as a kid, you think that it’s not as good. When we were dating, I brought my (now) husband over to my parents house, just you know the normal sort of stuff and, whenever I had any friends or a boyfriend or anyone coming over...
2019-02-0545 minflavors unknown podcastPhilip Wolf – Cannabis Sommelier in ColoradoIt all starts with the cannabis Sommelier breaking down the cannabis strain and then share the tasting notes with the Chef who is able to design a menu that harmonize well with the tasting description that you give them. The cannabis Sommelier contact the farm and will identify strains that will be harvested about three weeks prior. That’s about how much time it needs to go through a proper curing process and be at a good moisture level to serve. And then from there we will go through the journey that we want to instill into people with th...
2019-01-2230 minflavors unknown podcastPhilip Tessier – When the U.S. Team won Bocuse d’OrWhen we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French style cuisine to some degree and a lot of people don’t resonate with that especially in today’s world where casual food is the craze. But when we went to compete in 2015, the best we’d ever done was sixth place and for years nobody expected anything of the US. In fact we are kind of seen as the burger and hotdog country to a lot of people. And so when we came in and took silver everything...
2019-01-0846 minflavors unknown podcastEpisode 8: Brett SawyerYou know America being the melting pot that it is, all these cuisines, all these styles of food are everywhere at this point. So to me it’s not strange to mash these things up. I mean so many different cuisines use such similar ingredients, especially when it comes to spices and herbs and things of that sort. So putting these things together it just tends to make sense for me.
What we covered In this episode
Chef Brett Sawyer mentioned his time in Pauillac, France learning how to dry-cure hams and to process foie gras.
The...
2018-12-2540 minflavors unknown podcastEpisode 7: Michael Fojtasek
I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not to appropriate cultures that are not mine. I understand that Southern food in general comes from a culture that is not my culture. There are a lot of those influences in the food that I cook, I feel more comfortable that I’m not app...
2018-12-1145 minflavors unknown podcastEpisode 6: Ehren Ryan“Basically I’ve taken bits and pieces of kitchens that I’ve worked for and I’ve created my own kind of process. I think that’s the only way you can do it. Each kitchen is different. You’re never going to replicate exactly the same kitchen anywhere. I’ve hopefully created a kitchen and a restaurant that are both consistent and produce high quality food within an atmosphere that people like to work in.”
What we covered In this episode
Restaurant “Common Lot” in Millburn, NJ and its contemporary global cuisine style.
Chef Ryan’s food experience while...
2018-11-2736 min