We’re starting the second season, continuing the story of Aerigath, a land torn apart by invading extraterrestrials. Join us every other Tuesday for table-top fun! We play a game designed by the GM as a hack for PbtA. Perfect for those who love table-top games, imaginative story and podcasts! Hosted on Acast. See acast.com/privacy for more information.
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We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.
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There's no one right way to live your life. Real Rich brings you from Compton to Henderson to the Orange County comedy scene and beyond w/ cohosts Dub B and the Wizard. Brought to you by Podfather Cass and the Fock Yeah Nation.
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1
Best Food in Boston: Insights from Top Chefs
1:17:44
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In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston’s Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston’s most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutte…
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Norman Van Aken’s Culinary Journey & Legacy
47:52
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Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring m…
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Arnold Myint: Thai Cuisine and Southern Roots
40:33
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Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighti…
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Alex Yoon: From Korean Roots to Little Fish Success
52:16
52:16
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In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking …
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JWU’s Dean Evans: A New Era in Culinary Education
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Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutr…
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Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice B…
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Join us today as we explore the compelling narrative of Chef Mike Carter at Down North Pizza in North Philadelphia, where his passion for culinary innovation and social entrepreneurship takes center stage. As a chef who has navigated the journey from incarceration to leading one of Philly’s best pizza restaurants, Mike’s story is a profound testame…
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Aaron Bludorn’s Food Tales: From NYC to Houston
31:47
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Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas. You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of th…
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Nina Compton: From Caribbean Flavors to NOLA
58:43
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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 upbr…
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SXSW 2024 Panel: Immigrant Flavors Reshape America
59:30
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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 …
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Inside ‘The Dish’ with Author Andrew Friedman
1:11:42
1:11:42
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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 …
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A Taste of Philly: Chef and Bartender Innovations
1:19:33
1:19:33
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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 …
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Chef Simone Tong: Blending Asia in Austin’s Zoe Tong
49:08
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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. S…
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Panama to LA: Chef Jose Carles’ Culinary Journey
50:42
50:42
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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 culin…
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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 cul…
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Gavin Kaysen: Cooking Philosophy, Leadership & Future
44:31
44:31
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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…
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1
Dough Masters: Crafting the Perfect Pizza
41:54
41:54
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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 sha…
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Chef Panel Explores Culinary Creativity in Austin
1:28:39
1:28:39
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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 a…
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1
Best Chefs’ Stories – Flavors Unknown Ep150
1:26:03
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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, C…
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Talat Market: Thai Roots Meet Southern Flair
42:38
42:38
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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 fi…
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Ocean-Inspired Dishes at UMI by Vikram Garg
51:02
51:02
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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 boun…
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Exploring the Stories Behind American Chinese Food with Grace Lin
46:54
46:54
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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 imp…
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New England Cuisine: RI Chef Panel Discussion
1:24:18
1:24:18
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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 Gillesp…
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Bold Fork Books Chef Panel with Chefs Conroy & Crooks
42:56
42:56
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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 r…
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Michael Gallina on Vicia’s Philosophy & St. Louis Culinary Scene
44:23
44:23
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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 …
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Investing In Relationship Capital: Will Guidara’s Blue Blueprint
49:30
49:30
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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 ha…
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Maneet Chauhan: Merging Indian Flavors & Global Culinary Arts
48:00
48:00
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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 …
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Behind the Portland Kitchen Doors: Top Chef Interviews
1:18:57
1:18:57
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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 Tu…
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Elevating Nixtamalization & Revolutionizing Tacos at NixtaTaqueria
1:17:38
1:17:38
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Today, I’m talking to Chef Edgar Rico. He’s the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef.The same year, he also made the Time Magazine list of 100 Most Influential People.You’ll hear about his culinary journey from California to …
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Rick Lopez on Mexican Heritage at La Condesa
54:10
54:10
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Today, I’m talking to Chef Rick Lopez about Mexican cuisine. The recent James Beard Award nominee is the creative force behind La Condesa in Austin, Texas. He grew up in San Antonio and, through his food, honors the traditions of his Mexican heritage. You’ll hear about his early start in the kitchen as he traces his memories back to his childhood. …
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Today, I’m talking to Chef Jacques Pépin, a veritable culinary superstar whose career spans over seven decades. From his early days working in his family's restaurant in France, his love for cooking took him across the globe. His resume includes everything from serving as a presidential chef to receiving the Legion of Honor, France’s highest order …
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Behind the Scenes with Chef Jeff McInnis in Miami
52:35
52:35
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Today, I’m thrilled to chat with Chef Jeff McInnis, the culinary genius behind Miami’s renowned restaurants such as Yardbird, Root & Bone, and Stiltsville Fish Bar. Discover how Chef McInnis, a James Beard Award nominee, infuses his southern heritage into every dish, creating an extraordinary fusion that captivates the palate.Join us as he shares i…
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From Farm to Plate: Chef Derek Wagner’s Sustainable Journey
1:07:41
1:07:41
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Today, I’m talking to Chef Derek Wagner, owner of Nicks On Broadway in Providence, Rhode Island. He’s known for his philosophy of nose to tail cooking, his creative ability to transform whole animals into delicious, inspired dishes that ignite the taste buds while also reducing food waste.You’ll hear about his childhood memories, his unique approac…
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Furikake seasoning is a savory Japanese condiment used to add flavor to rice, fish, and vegetables. The name furikake means "to sprinkle," and it is typically made from a blend of ingredients that may include dried nori (seaweed), toasted sesame seeds, dried fish or other protein, dried egg, dried herbs, salt, sugar, soy sauce, and other seasonings…
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Redefining Caribbean Dining at Canje and Shaping the Next Generation of Culinary Leaders
50:00
50:00
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Welcome to another captivating episode of the "Flavors Unknown" podcast! In this episode, we sit down with the talented Chef and Pastry Chef Tavel Bristol-Joseph from Austin, Texas, as he shares his remarkable journey from his childhood in Guyana to running the celebrated restaurant Emmer & Rye with his business partner, Chef Kevin Fink. Delve into…
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Pandan, also known as screwpine, is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is famous for its long, slender, spiky, and upright bright green leaves that are similar to the palm tree. In Chinese, it is called "fragrant plant" because of its unique, sweet aroma. Pandan leaves are widely used in Sri Lankan, Thai, and ot…
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The Ingredients of Success: Chef Rob Rubba’s Unique Approach
51:23
51:23
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In today's episode, we sit down with Chef Rob Rubba, the creative force behind the acclaimed restaurant Oyster Oyster in Washington, DC, and recent recipient of a James Beard Award. We discuss his South Jersey upbringing, his experiences working under renowned chefs like Gordon Ramsay and Guy Savoy, his time spent abroad, the opening of his first r…
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1
Gochugaru: Elevate Your Cooking with This Secret Ingredient
5:16
5:16
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Gochugaru is a type of Korean chili powder made from dried red chili peppers. It has a vibrant red color and a slightly sweet and smoky flavor, with a medium level of spiciness.Gochugaru is a staple ingredient in Korean cuisine and is used to add heat and depth of flavor to many dishes, including kimchi, stews, soups, and marinades. It is also used…
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Gesine Bullock-Prado: Seasonal Baking & Vermont Flavors
35:17
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In today’s episode, I’m talking to Gesine Bullock-Prado, a renowned pastry chef, passionate baking educator, and sister to actress Sandra Bullock. Based in Hartford, Vermont, she operates Sugar Glider Kitchen, a school known internationally for aspiring bakers.You’ll hear about her experiences moving from Hollywood to Vermont, her career transition…
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The Flavors Unknown Guide to Mexico City’s Vibrant Food Scene
11:43
11:43
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Welcome to another episode of the Flavors Unknown podcast in Mexico City. Usually, I dive deep into the culinary world and the people who make it happen in the kitchen and behind the bar all around the United States.This episode is different from my usual conversations with American culinary leaders or my Taste the Future episodes focusing on a tre…
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Thank you for tuning into another episode of Tabletop Workshop! In this show we playtest a hack of the PbtA ruleset, tweak the rules as we go along and have fun! We join our boys One-Armed Willy, Gnada, The Necrotic Trickster and Sebastian Borovkov for a fresh adventure! New episodes every other Tuesday wherever you get your podcasts! Thank you to …
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Chefs of New York: Top 5 Innovative NYC Culinary Leaders
42:01
42:01
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Join us for part two of our panel discussion with five of NYC's rising culinary stars: chefs Jeremiah Stone, Trigg Brown, Rafiq Salim, pastry chef Celia Lee, and mixologist Matt Reysen. Explore their creative processes, sustainability efforts, and challenges faced in their careers. Learn how technology and socio-political climate impact the food an…
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Blue Matcha: Revolutionizing Food & Drink with Color
6:12
6:12
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Blue Matcha is a unique and visually striking ingredient that has been gaining popularity in the food and beverage industry in the United States. This vibrant blue-colored green tea has been making appearances on menus in restaurants and bars across the country, adding a pop of color and a subtle flavor to a variety of dishes and drinks. I'd like t…
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Innovative Insights: NYC Chefs Talk Culture and Creativity
47:32
47:32
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In today’s episode, you’ll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and Owner of Rolo's. Celia Lee is the Pastry Chef at Na…
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Episode 14: Health, Wealth and The Mysterious Black Liquid
51:13
51:13
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Thank you for tuning into another episode of Tabletop Workshop! In this show we playtest a hack of the PbtA ruleset made by the GM, tweak the rules as we go and have fun! We join our boys One-Armed Willy, Gnada, The Necrotic Trickster and Sebastian Borovkov for a fresh adventure! New episodes every other Tuesday wherever you get your podcasts! Than…
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1
Hoja Santa: From Cocktails to Culinary Favorites
5:27
5:27
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Hoja santa, also known as "root beer leaf," is a large, fragrant leaf native to Mexico and parts of Central and South America. It has a unique, anise-like flavor and is often used in Mexican cuisine to wrap tamales, seafood, or other dishes. In recent years, hoja santa has gained popularity in the United States as a flavorful and aromatic ingredien…
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Itamae: A Family Affair of Peruvian and Japanese Flavors
49:11
49:11
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In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami's Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors.Growing up in Peru, Chef Nando was exposed to a rich tape…
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Thank you for tuning into another episode of Tabletop Workshop! In this show we playtest a hack of the PbtA ruleset, tweak the rules as we go along and have fun! We join our boys One-Armed Willy, Gnada, The Necrotic Trickster and Sebastian Borovkov for a fresh adventure! New episodes every other Tuesday wherever you get your podcasts! Thank you to …
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Banana ketchup is a condiment that is popular in the Philippines and other parts of Southeast Asia. It is made from mashed bananas, vinegar, sugar, and spices, and has a sweet and tangy flavor similar to tomato ketchup. While it may not be as well-known in the United States as tomato ketchup, it is becoming increasingly popular in American restaura…
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Jose Mendin’s Secret to Blending Cultures and Flavors in Cooking
42:36
42:36
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By Emmanuel Laroche - Show Host
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