flavors unknown podcast

Today I’m talking to Chef Nina Compton, a James Beard award-winning chef based in New Orleans,Louisiana. She’s the owner and creative mind behind Compère Lapin and Bywater American Bistro. You’ll hear about her experience on Season 11 of Top Chef, - Saint Lucian roots What you'll learn from Nina Compton Chef Nina Conpton's  unique and flavorful upbringing in St. Lucia 2:35The sweet scents of a childhood in the Caribbean 3:44The influence of her grandmother in her cooking 5:54Cakes of the Caribbean 7:26Nina Compton's journey to becoming a chef 8:35Why she went to culinary school 9:26A detour in her plans to get back to the Caribbean 11:50How Nona Compton brings together the flavors of New York, Miami, and the Caribbean 14:36The surprise hit dish that she can’t take off of the menu 15:27Staples that have remained on the menu 16:57The reopening of her neighborhood restaurant 17:56How the menus at her two restaurants differ 21:25Practicing the power of restraint 22:28Her strong involvement in the bar program and New Orleans expectations 24:03The less-familiar sources of her Italian wines 25:42How seasonality is reflected in her food 26:51Her experience on Top Chef 28:40The lengthy process of making the cut 31:13A day in the life of a Top Chef contestant 32:26Why she doesn’t want to return to Top Chef as a contestant 35:34The evolution of the New Orleans culinary scene 36:59The sharing nature of local chefs 38:57Origin of the nameCompère Lapin 41:47Her culinary tour of New Orleans 44:03Her simple guilty pleasures 46:04Recent cookbooks to explore 46:57Kitchen pet peeves 48:23The worst trend she’s seeing in the industry 51:42Her advice for working your way up in the business 52:24The chef she would like to collaborate with 53:54Her alternative career if she wasn’t a chef 54:37 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New Orleans.Conversaion with chef Nathanial ZimetConversation with chef Michael GulottaListen to my conversation with chef Alex HarrellListen to my conversation with Chef Rebecca Wilcomb Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Nina Compton Instagram Social media Compère Lapin Instagram Links mentioned in this episode Compère LapinBywater American Bistro (BAB's) SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I’m joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.You’ll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes. What you'll learn from the SXSW 2024 panel discussion The diverse roots of these chefs 4:03The cultural mosaic of food in America  5:59How an ancient grain tells the story of its history 6:56Infusing food with meaning through staff experiences 8:03The history of La Milpa farming in OaxacaFood as a love letter 10:00The difference between sharing and showcasing your culture 11:21Unique ingredients from Guyana 12:02The freedom in ownership 12:37Fusing the unique tapestry of many cultures into culinary art 14:14The importance of locality in Chinese culture 15:48How culture shapes the creative process 16:34Tasting stories about culture on a plate 17:15The most sentimental dish on the menu at Nixta 17:39Why you won’t find Peking Duck on the menu at Zoe Tong  20:28The beauty of Texan bok choy 23:14Knowing when to source locally and when to import ingredients 24:09Exploring the diversity of the Central Valley 25:54Bridging cultures through fusion 28:20Turning a challenge into a worthy goal 30:16Simone’s biggest struggle in the kitchen 31:30Battling the American stereotypes of Chinese food 32:42Breaking down a $9 taco in Austin 33:44Meaningful cooking and the insecurities that come up 36:44Preparing for Broadway, every night 38:13Being an emotional versus a physical chef 38:56The role of restaurants as cultural hubs 41:58Rico’s ‘Free Fridge” Program in Austin 42:49The impact of buying local on the economy 44:54Seeing Americans embrace Chinese food culture 46:38One Chinese Texan hybrid dish you’ll find at Zoe Tong 49:08Particularly challenging dishes for a Texas audience 50:07Getting staff to get behind the style of food they make 54:52Storytelling in the kitchen through deep diving into a dish 55:29 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other Panel Discussions with chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations during panel discussions.Panel StarChefs in Philadelphia 2024Panel about PizzaPanel StarChefs in Austin 2023Panel StarChefs New EnglandPanel StarChefs Portland Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Tavel Bristol-Joseph Instagram Social media Chef Simone Tong

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

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

Today, I’m talking to Chef Simone Tong of the restaurant Zoe Tong in Austin. Her cross-cultural upbringing exposed her to many flavors throughout Asia, informing a blending of influences that resulted in a style uniquely her own.You’ll hear about her early food influences, from street foods in China to her days working in her mother’s restaurant. She shares the reality of working in the kitchen and what it’s really like to make your dream of owning a restaurant a reality. You’ll h ear about many of the signature dishes that exemplify her style, and get some sage advice for aspiring restauranteurs. What you'll learn from Chef Simone Tong Street food memories from the Sichuan Province 3:10Stealing from people’s plates in the Canton Province. 4:28Why Chef Simone Tong doesn’t totally carry over the Chinese style of eating in America 5:45The connection between food and memory 7:33A cornucopia of Asian flavors as influences 8:27Why some foods have to grow on you 9:32Chef SimoneTong's collection of majors before she found her culinary calling 10:26A French chef walks into a Chinese restaurant... 11:14Why she really went to New York 13:33The mentor who helped Chef Simone Tong learn the art of cooking and life 14:29Where dreams and reality collide 15:56What she loves about the service industry 17:15The pitfalls of being a chef 17:56Unique challenges when you own your dream business 19:09A big achievement that didn’t feel like one at the time 20:01Why it’s better not to know how challenging something will be 21:56Her advice to aspiring chefs 22:36Three professions we would like to have in subsequent lives 23:50How she explains her culinary style 25:42Coming up with a dish Tong-style 27:40How she personalizes her chili crisp oil 28:06The misconception about Chinese restaurants in America 30:30Differences between Little Tong and Zoe Tong 31:48What Zoe Tong represents in her evolution 32:50The sources of Chef Simone Tong's inspiration 34:12Her hopes for signature dishes 35:10Simone Tong's contribution to the Texas BBQ scene at Zoe Tong 36:30What inspired her smoked Japanese scallop dish 39:09The requirements of creativity 40:33Five places to eat in Austin 42:11Her guilty pleasure food 42:46One old cookbook that has inspired her 43:23Chef Simone Tong to Dropbox.docxAn important cooking lesson to remember 44:10Advice to ignore if you want to open a restaurant 45:14The chef she’d most like to collaborate with 45:48Her biggest kitchen pet peeve 46:46 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes from Austin Don't miss out on the chance to hear from these talented chefs from Austin and gain insight into the world of culinary techniques. Chef Panel Explores Culinary Creativity in AustinInterview with Chef Rick Lopez from La CondesaConversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie

Today, I’m talking to chef Jose Carles, the creative mind behind Venice’s newest restaurant, Si! Mon. Carles is originally from Panama, where he ran Donde Jose and currently operates Fonda Lo Que Hay in bustling Panama City. You’ll hear about his early start in the kitchen and the encouragement his family provided to get him on the professional culinary path. You’ll learn about the diverse influences that come together to make up Panamanian culinary heritage. He shares the flavor profiles he’s best known for and the origins of inspiration for his deliciously creative menu items. What you'll learn from Chef Jose Carles Understanding the geography of Panama 5:11 The diverse cultures that make up Panama 5:55 The culinary layout and what you’ll find to eat 7:01 How wood is used for smoking food 8:23 Unique fruits that are incorporated in cooking 9:43 How colonization has influenced Panamanian food scene10:49 Connection through food across South and Central America 12:42 Why his mother forced him to start cooking for himself 14:08 What he learned from repeating the same recipes 15:02 How his father pushed him to get into cooking professionally 15:40 His experiences in culinary school 16:59 How he’s embracing Central American-style cooking as a whole 17:44 Fusing French techniques with the unique flavors of Central America19:32 Cooking traditionally with fire 21:12 Indigenous cooking techniques 23:13 The concept behind Fonda Lo Que Hay in Panama City 25:39 One dish that will never leave the menu 25:39 What inspired him to open a restaurant in the LA area 28:05 How the concept for Si! Mon began 29:45 An example of how a popular dish changes for an LA audience 32:47 The menu style that you’ll find at Si! Mon 34:01 His favorite restaurant discoveries so far in Venice 37:33 Guilty pleasure foods 41:08 Cookbooks that have inspired him 41:52 His appreciation for the advanced techniques of Asian cooking 42:26 Biggest pet peeves in the kitchen 43:45 One positive culinary lesson he embraces 44:47 How the influence of a food critic briefly changed his style 46:06 A chef in LA he’d love to collaborate with 47:36 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs in Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Interview with chef Suzanne Goin Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I think that Fonda Lo Que Hay was and still is, and I say this very humbly, a revolutionary restaurant for the country [Panama]. I am trying hard not to let people fall too much in love with dishes so I don't need to keep them forever. Stay humble and understand the journey never ends. Believing you've arrived often signals the beginning of a downfall. Social media Chef Jose Carles Instagram Social media Fonda Lo Que Hay Instagram Social media Si!Mon Instagram Links mentioned in this episode Restaurant Si!Mon in LA Restaurant Fonda Lo Que Hay

Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You’ll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu. He shares his early passion for art and explains how that led to a love for culinary creativity. You’ll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food. What you'll learn from chef Rico Torres at Mixtli The birthplace of chef Rico Torres creative roots 2:24Smells that bring him back to his childhood 4:13Rico Torres artistic background 4:52How his love of art eventually translated into a love for food 5:44His transition into entrepreneurship 6:56Business lessons chef Rico Torres adopted from his dad 8:06Learning on the job and being resourceful 9:39Tips on buying and prepping BBQ Brisket 11:31Going from catering to pop ups 12:28When he met his business partner 13:19Trading pop ups for permanence 14:32Where the name Mixtli originated 14:47What he did differently when he started his business 16:26A very intimidating first table on opening night 17:25His second shot at impressing Rick Bayless 18:37Approaching food from an individual ingredient perspective 19:10How Rico Torres pairs ingredients together at Mixtli 19:47Undercover learning of tools of the trade 20:50The concept of the menu at Mixtli 21:40Why you can’t have a latte at the end of dinner 23:40How he makes his Café de Olla 24:30And example of building a menu out of history 26:09The fake champagne parties of old Mexico 27:02Planning ahead for menu themes 28:14His biggest business struggles 30:37How they collaborate to make decisions 33:08His mission for the restaurant in terms of culinary history 34:38Thoughts on the future of food 37:04Focusing on food as fuel and feeling 38:05Why Mixtli has an open kitchen 39:33Five hotspots in San Antonio 40:58His guilty pleasure 41:43Books that have inspired chef Rico Torres 42:48His kitchen pet peeves 43:20His wildest ingredients 43:38What and who he would cook for if he could 45:48The new business he’s looking forward to launching 46:26The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary ...

Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.You’ll hear about his early love for his grandmother’s dishes, how they inspired him to become a chef, and where to find those recipes. He shares his experiences growing and learning in the industry, his experience wih Chef Daniel Boulud, and the lessons he has woven in to his leadership philosophy. You’ll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience. What you'll learn from Chef Gavin Kaysen The family member who influenced Gavin Kaysen love for cooking 3:04Dishes from his childhood that you can find in his cookbook 3:59How the seasons remind him of food 4:34Chef Haviin Kaysen experiences working with chef Daniel Boulud 5:15Earning coveted votes for the James Beard award 7:58Success and growth as an entrepreneur 10:00Offering opportunities for people to grow 11:00Managing multiple roles when you’re a chef/owner 14:27Dissecting Gavin Kaysen's leadership style 15:25A deeper understanding of the culinary profession 16:26Learning the values of the French brigade system19:32The importance of discipline if you want to get ahead 20:40Why Gavin Kaysen doesn’t use the word bistro or brasserie 21:54The role of happiness in hospitality 22:29Sticking to your values to maintain a successful establishment 23:28How the guests influence your business over time 24:14Rotating the menu according to seasonality 24:55Sourcing consistent creativity through your team 25:16The premise of Demi and the importance of collaboration 26:06Holding on to community ties and contributing to the local fabric 27:29Opening dialogue between chefs through The Synergy Series 28:17The truth about success stories 29:22Covid-era offerings that helped save the business 30:17Upping your skills as a home cook through his book, At Home 31:41The one difference between cooking in a restaurant and at home 31:56Gavin Kaysen perspective on the future of the food business 33:49Focusing on what makes you happy rather than accolades 34:25Fine dining of the future and re-defining what it looks like 35:04The responsibility of the guest during the dining experience 35:55Five spots in Minneapolis to visit 37:55His Guilty Pleasure Food 38:44A recent cookbook he felt inspired by 39:08A few pet peeves in the kitchen 39:34The worst advice he’s heard 39:57His best investment advice 40:48One chef he’d love to collaborate with 42:15 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go.

Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef RobertAndreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee's in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.You’ll hear how they first became interested in pizza-making, and they each share the individual paths that led them to the pizza business.You’ll learn the secrets they employ to stay relevant and keep innovating in a popular culinary genre, and some of the unique toppings they incorporate.They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant. What you'll learn from this panel discussion on perfect pizza First memories of a perfect pizza 2:45Making the decision to open up a pizzeria 5:13The story behind the name of Martha Dear 6:48Falling in love with the pizza-making process 7:17The struggle of naming your business 9:39Going from fine dining to opening a pizzeria 10:57Taking pride in local sourcing 13:39The popularity of traditional pizzas 14:31Leveraging the power of social media 15:54The effect of water quality on pizza dough 16:49Finding creative inspiration for new flavors 18:32Standing out in a competitive market 22:43Exploring heritage through pizza 23:19Identifying what makes you successful 24:31Knowing your audience and managing the interactions 25:38What people are looking for in a restaurant experience 26:50The line between what the customer wants and what you want to serve 27:27Focusing on simplicity 28:57Lessons on running a restaurant post-pandemic 30:18A hot tip if you’re going into hospitality 32:20Defying bad advice about business hours 34:03Recognizing wins for everyone in the restaurant 35:19Ingredients you shouldn’t live without 36:13Late night topping combos 36:53Toppings that need to be blacklisted 37:25Operations considerations when running a perfect pizza joint 39:04 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet Marvin's ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. - Robert Andreozzi Click To Tweet The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. - Derrick Tung Click To Tweet I don't believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I'm aware of, for us, it's really about our passion and our dough starter. - Demetri Mechelis Click To Tweet Social media Pizza Marvin Instagram

Today, I’m sharing a recent panel discussion that took place in the thriving culinary scene of Austin, Texas. I was joined by Chef Fiore Tedesco of L'Oca D'Oro, Chef Fermin Nunez of Suerte and Este, Chef Philip Speer of Comedor, Chef Amanda Turner of Olamaie, Bartender Erin Ashford of Holiday.You’ll hear about the local restaurant scene in Austin and the community-driven aspects that make it unique. You’ll learn about the local ingredients that are utilized, what comes from south of the border, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass. You’ll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way. What you'll learn from this panel discussion in Austin The challenge of building community in the industry 4:51How the restaurant scene has changed in Austin 8:52The shift toward work life balance 9:42An early pioneer of local sourcing in the city 10:25How social media has changed how we learn 10:57Understanding the climate and seasonality of Texas produce 12:21Exciting local flavors behind the bar 13:48Locally sourced proteins 14:58How the Texas heat intensifies flavors 16:55Why Fiore Tedesco doesn’t serve octopus anymore 18:31What all of the best food has in common 20:43Merging culture and locality on a menu 21:51A unique ceviche experiment 22:27Speer’s best source for inspiration 24:51Reverse engineering a dish to approach it in a new way 29:02How travel inspires new concepts 30:16The different factors at play behind the bar versus in the kitchen 33:24A big difference between constructing a dish and a cocktail 36:04Meditation as a source of inspiration 39:21How a daydream morphed into reality and shaped Tedesco’s future 42:37The relationship between limitations and creativity 46:14How stress and anxiety affect the creative process 48:03The importance of understanding what you like and want in a dish 49:40How Nunez helps inspire his team 51:15Great advice for chefs when you gain wider recognition 53:31Following your gut rather than pushing just because the iron is hot 54:51Spots to check out in Mexico City 56:08The importance of autonomy and the opportunity to fail 57:53Creating a fun, energetic workplace 59:19Connecting the human element with the business of hospitality 1:02:31The cultural shifts happening in the industry 1:03:13Why the old system doesn’t work in today’s kitchen culture 1:07:36Taking cues from the younger generation about how they want to be managed 1:08:44Hiring and personalizing your management strategy 1:14:46The pandemic effect on talent 1:18:04Why transparency is the key to retention 1:19:33The role of vulnerability in leadership 1:23:16Why smaller cities are more appealing to talented chefs 1:25:07 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with three of the chefs in this episode Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs Fiore Tedesco, Philip Speer, and Fermín Nuñez.Conversation with chef Fiore TedescoInterview with chef Philip SpeerConversation with chef Fermin Nuñez Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

This is the Best Chefs' Stories episode of the 'Flavors Unknown' podcast, as we celebrate a milestone - episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.” This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories, Sources of Inspiration, and Cooking Techniques. We delve into the stories of chefs Kelly English, Maneet Chauhan, Michael Diaz, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history. This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.Link to all podcast platforms to listen to the episode: https://pod.link/1438591377 What you'll learn from this Best Chefs' Stories Episode SEGMENT 1: Heritage and InfluencesDiscussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.SEGMENT 2: Childhood MemoriesFeaturing chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.SEGMENT 3: Sources of InspirationInsights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.SEGMENT 4: Techniques in CookingDelving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.SEGMENT 5: Passion for Cooking & Early InfluencesExploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.SEGMENT 6: Lessons Learned in Their CareersChefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.SEGMENT 7: Leadership and MentorshipDiscussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.SEGMENT 8: Simplicity and Collaboration in CookingFeaturing thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking.SEGMENT 9: Local/Seasonal Ingredients & Menu CreationChefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.CONCLUSIONWrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!

Today, I'm featuring Talat Market and chef Parnass Savang. He’s the co-founder of Talat Market in Atlanta. As a first-generation Thai-American, he’s learned to blend his cultural background in the form of unique and flavorful dishes that he describes as Georgian Thai.You’ll hear about when he first fell in love with Thai food and how he began to find connections between his cultural roots and his southern upbringing. He talks about the balance between authenticity and creativity when it comes to representing a culture through its cuisine. He also shares some of his creative inspiration and a few of the dishes that represent his creative process. What you'll learn from Chef Parnass Savang at Talat Market The afterhours dishes his parents made in their restaurant 3:22His grandmother’s signature Thai dish 4:13Developing his Georgian Thai style 6:17A unique Thai dish with Southern influence 9:39Chef Parnass Savang's sources of inspiration 11:47Looking to other cultures for menu ideas at Talat Market 13:13One of the most fascinating techniques in Thai cuisine 15:25Why you have to be careful fermenting meat 16:09The fun of doing collaborations in Talat Market 17:17One memorable collaboration with a BBQ pop-up 18:10The challenges of frequent menu changes 20:05Why he values his business partnership 21:16His thoughts on his first Talat Market pop-up experience 22:13How he knew he was at the end of what was possible 23:06Crowdfunding a restaurant 23:58His experience at culinary school 25:41Eating Thai food in New York 27:05Why he fell in love with Thai Food 27:48His dream come true stage experiences 28:18What he learned in Thai Kitchens 48:46His best flavor memory in Thailand 29:38Advice for aspiring chefs 31:43Remembering that this is a people business 32:29His most rewarding experience so far 33:13An exciting project in the works 34:44How his respect for the Thai culture shows up in his work 35:52Spots to eat in Atlanta 37:18His Guilty Pleasure Food 37:41Cookbooks that inspire him 38:08Pet peeves in the kitchen 38:29His favorite kitchen utensil 38:42Gadgets he can’t live without 39:17Condiments he uses the most 39:49The chef he’d like to collaborate with the most 40:09His most challenging dish that was on the menu 40:32 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet It felt like a band pouring years of music into their debut album—that was my first food pop-up. But then, I hit a creative wall; I'd given it my all. Click To Tweet Every collaboration adds a new skill to my repertoire, spurring me to craft a unique dish under pressure—I can't let my collaborator or patrons down. Click To Tweet You're going to fail a lot. That's just the nature of cooking. You fail until you understand the technique or your station. Follow the chef's recipes, ask him questions, be clean, and organized. All that stuff is important. Click To Tweet Social media

Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience. You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.Listen to my conversation with chef Vikram Garg on Apple Podcast here!Listen to my conversation with chef Vikram Garg on Spotify here! What you'll learn from Chef Vikram Garg The foods that remind him of his childhood in India 3:12What drove him to become a chef 3:59How he moved through the ranks 5:56Differences between hotel restaurants and going independent 8:26How his culinary style was shaped 11:22Flavors he’s picked up from around the world 12:20How Japanese simplicity figures into his menu 13:37The philosophy of UMI by Vikram Garg 14:17Understanding how food is connected to memories 16:59An example of how one dish combines multiple influences 17:40Recognizing common threads in global dishes 19:27Where he sources inspiration at UMI by Vikram Garg 20:25Finding the balance in originality and customer preferences 22:01The customer demographic at UMI by Vikram Garg 23:15Deconstructing the creativity behind a dish 25:11What’s important when imagining a dish 27:27His unique preparation of foie gras 28:50The pairing of salmon with a Maui onion 32:14Perspectives on the future of fine dining 35:28How Covid-era customers convinced him to add curry to the menu 39:11Five places to eat in Honolulu 42:06His elegant guilty pleasure food 43:20Three cookbooks that have inspired him 44:12Pet peeves in the kitchen 46:09His home condiment collection 46:43 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Hawaii Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon Simeon Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet The word experience means time. One year experience and 10 years experience, there's a lot of difference. Click To Tweet You can make a dish, but writing a menu is different because you’ve got to balance out everything. There's a composition. Click To Tweet I think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven. Click To Tweet

Today, I’m talking to Grace Lin, author of Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods. In her book, Lin explores the fascinating stories behind some of the most common and delectable favorites of Chinese cuisine paired with vivid illustrations. You’ll hear how she came up with the idea for this unique book, and the important roles the fortune cookie and the pandemic played in its conceptualization. You’ll learn interesting myths. and legends about some of your favorite Chinese dishes. And you’ll hear how Chinese food in America has become a flavorful bridge of understanding between two cultures. What you'll learn from Author Grace Lin The inspiration behind the book 4:33Why Grace Lin relates to the reputation of the fortune cookie 5:30The story of the fortune cookie 7:44How folk tales helped shape her cultural identity 9:26When Grace Lin began to embrace her heritage 10:05The real reason she writes about Chinese cuisine 11:11How early Chinese immigrants adapted to the American palate 12:15One example of a Chinese-American creation 13:55Misconceptions about Chinese food 14:58How Chinese food creates a bridge with American culture 16:35Two origin stories about chopsticks 18:18The birth of Chop Suey 21:39Why Wonton Soup is the perfect gateway food 24:39Dumplings and the Taoist creation myth 26:16The story of spring rolls 29:09Grace Lin's goals for the book 31:54Why Chinese American food is really American food 33:03Why pandemic stigma encouraged her to write this book 33:19Grace Lin's process of putting stories together to create a book 35:02Separating historical myths from dinner-table fiction 35:46Her favorite Chinese comfort food 36:29Describing Chinese food in American culture 36:59Her favorite myths in the book 37:39Her favorite food that isn’t Chinese food 38:20When she knew she wanted to become an author 38:49Her process as a writer 40:42How she finds the right environment to work 42:00What she wishes she knew before becoming an author 42:40Why she wouldn’t want to live in ancient China 44:27 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with other Authors CConversations with Will Guidara - Unreasonable Hospitality Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet We should be proud of the Fortune Cookie because it's like one of the first truly Asian American foods. Click To Tweet People think of Chinese food as cheap food, and they don't realize that it has this rich, beautiful history and mythology behind it. Click To Tweet Most people do not create books for the money. They create books for love. So create the books that you love. Click To Tweet Social media Author Grace Lin Instagram Facebook Links mentioned in this episode Website Author Grace Lin

5  Providence Restaurants. Today, I’m sharing a panel discussion I had with 5 of Rhode Island’s finest culinary professionals at the Star Chef’s event in Providence. Chef Derek Wagner from Nick’s on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.
You’ll hear what makes the cuisine of New England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape. What you'll learn from this 5 Providence Restaurants Perspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51The two cities that are leading the food scene in Rhode Island 5:17Why Newport is tough for new restaurants 6:11How the seasons and landscape affect the food 6:47Why Providence has a Napoleon complex 10:55The importance of taking risks and standing out 13:16How the scene has become more representative of New England 10:40The pros of their proximity to Boston 18:50How Covid scrapped the seasonal restaurant trend 20:37Creating community through the local food system 22:19Having pride in what’s local to your area 26:36Highlighting local fish that weren’t popular before 29:065 Providence Restaurants talk about building a menu around what’s available rather than what you want 30:44Reducing waste in the local food system 32:56How ideas for new dishes are formed 34:48Giving everyone a voice in the creative process 36:07Coming up with a seasonally inspired cocktail menu 38:37The alchemy of cooking 44:04How trends shape menus for each chef from 5 Providence Restaurants 47:42The role of Covid in the fast casual trend 49:26Incorporating fermentation into the kitchen 51:55Trends chefs would like to see take hold 53:37The future of fine dining 54:32How restaurants are returning to niche dishes 58:12The pros and cons of running a food truck 59:45What food says about place and time 1:07:33The role of AI in kitchens 1:09:25How customers can help shape the future of food 1:15:14Sneaking education onto the plates people eat 1:17:21Serving up authenticity 1:19:45 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from New England Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef Derek Wagner and chef Jamie Bissonnette.Conversation with Chef Derek WagnerInterview with Chef Jamie Bissonnette Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet One thing I've always liked about Providenc...

Today, I'm diving into the Bold Fork Books Chef Panel discussion, organized by co-owner Clementine Thomas, co-owner of the Bold Fork Books bookstore in Washington DC. Joining me are Chef Matt Conroy from Lutèce in DC and Chef Opie Crooks from FARM Hospitality Group in Savannah, Georgia.Listen in as these culinary professionals share their initial reactions to my book, Conversations Behind the Kitchen Door. Through their insights, discover how the stories within have deeply resonated with them, drawing from their rich experiences in the industry. What you'll learn from this Bold Fork Books Chef Panel Why this isn’t just a book for chefs 2:39Skills beyond cooking that you need to open a restaurant 3:42The common thread between passionate cooks 5:29How Matt Conroy developed his love for the industry 6:25How Opie Crooks moved up in the business 7:44The farmer story that resonated with Matt Conroy 10:14A reading about the importance of traditional cooking methods 12:28Letting food communicate something about where you are 15:35What the way you cook says about your level of experience 16:20Why complexity isn’t always the best route 17:33The trap young chefs often fall into 18:24The Chef Panel discuss the importance of finding your own voice as a cook 18:46When you can’t hide behind technique 19:27How Matt expanded his culinary influence 20:48The problem of palate fatigue 21:20Bringing a more local food experience to hotel restaurants 22:30What makes the stories in the book unique 24:09Why life experience is an important asset when it comes to cooking 25:21How the book idea came to fruition 28:12The process of pitching a book to publishing agencies 29:42Underrated cookbooks for everyone discussed at Bold Fork Books 31:00What’s motivating the cultural shift in kitchens 34:38What a Frenchman living in the US misses about French food 37:35 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs Matt Conroy and Opie Crooks Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs Conroy and Opie Crooks.Conversation with chef Matt ConroyInterview with chef Opie Crooks Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Craig Laban Food Critic Chef Chris Kajioka Chef Suzanne Goin Click to tweet I thought the book did a really great job of riding the line between making it [chef life] sound romantic and also making it sound very real. - Opie Crooks Click To Tweet Unlike many books that romanticize our jobs, "Conversations Behind The Kitchen Door" portrays both the dream and the reality. - Matt Conroy Click To Tweet Social media Bold Fork Books Instagram Facebook Social media Chef Matt Conroy Instagram Social media Chef Opie Crooks Instagram Links mentioned in this episode Bold Fork Books bookstore iin WDCRestaurant Lutèce in WDC

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

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

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

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