flavors unknown podcast

Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.In this episode, you’ll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville. What you'll learn from Chef Arnold Myint The aromatic smells and flavors of Arnold’s childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother’s memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he’s received in hospitality (36:05)An upcoming family project he’s proud of (37:34)  I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Nashville Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Arnold Myint Instagram Facebook Social media The International Market Instagram Facebook Links mentioned in this episode Restaurant The International Market in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

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

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

Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice Bar, Chef Matt Schaler at Birdie G's, and Chef Diego Argoti at Poltergeist at Button Mash.In this episode, you'll explore the diverse cultural backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar. What you'll learn from this LA Food Scene Innovation Panel Sandra Cordero’s background and culinary inspiration (2:45)Sherry Yard’s basement pastry lair (4:29)Why Sherry calls herself “the fixer” (5:04)Ramsey Musk’s Italian roots (5:47)Matt Schaler’s industry upbringing (6:48)What Diego Argoti learned growing up in a grocery store (8:01)Growing up in a tourist economy (9:35)The freedom of being behind the bar (10:29)Understanding the whole of a restaurant (12:44)Control freaks in the kitchen (13:52)Sherry’s early industry experience at Rainbow Room (14:39)A pastry book recommendation to learn the basics (17:04)The moment that inspired Diego’s love for food (18:37)A boost of culinary confidence (21:17)How a tragedy affected Diego’s will to continue the path (23:24)White lies on a resume and opening doors (25:28)How cooking has changed (26:59)The day Sherry got a call from Wolfgang Puck (29:04)How Diego fell back in love with LA (34:13)Describing the LA food scene (36:12)A recent trend shift in dining out (37:00)Restaurants shutting their doors (38:12)Why change is good (40:13)Craving traditional, comforting foods (42:38)The thing that will keep the restaurant industry going (44:52)How chefs and farmers collaborate in LA (47:28)Why LA is more fearless than other culinary cities (49:22)How Birdie’s embraces creativity (51:17)Focusing on simplicity when things feel too complicated (53:22)Finding inspiration in collaboration (56:02)Cocktails based on archetypes (57:16)The importance of sharing ideas (1:02:09)Cultivating an intimate knowledge of your products (1:08:49)Perseverance through the pandemic (1:14:01)A culinary tour of LA (1:18:21)The good and the bad: industry advice (1:22:59)Women in the industry (1:28:23)How to support women in the industry (1:29:47)Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs talking about LA Food Scene Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other LA chefs:Interview with Chef Suzanne GoinConversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture ...

Join us today as we explore the compelling narrative of Chef Mike Carter at Down North Pizza in North Philadelphia, where his passion for culinary innovation and social entrepreneurship takes center stage. As a chef who has navigated the journey from incarceration to leading one of Philly's best pizza restaurants, Mike's story is a profound testament to the power of second chances and culinary creativity. In this episode, you'll delve into his experiences with the U.S. prison system, his drive to reduce recidivism through community transformation, and his mission to mentor and uplift others who are leaving the prison system behind. Along with sharing insights about the societal impact of incarceration, Mike will reveal the process behind creating gourmet pizzas that are as inspired as they are delicious. What you'll learn from Chef Mike Carter at Down North Pizza The roots of his love for food and family anchor his culinary social mission, which shines through at 3:30. An ultimatum that reshaped his life and set him on a path toward becoming a Philadelphia pizza chef at 5:23. Comparisons between U.S. and Portuguese prison operations reveal systemic differences at 6:49. His inaugural cooking job marked the beginning of a transformative culinary journey at 8:16. His culinary path led him to the helm of Down North Pizza, shared at 9:10. The challenges of engaging in social activism while on parole discussed at 11:40. The core mission of Down North Pizza, aimed at social impact within the food industry, highlighted at 12:41. A pivotal event that exposed systemic flaws at 13:28. The stark realities of the American prison system explored at 14:36. A significant breakthrough in his career journey detailed at 16:14. Initiatives to offer second chances to formerly incarcerated individuals discussed at 19:00. The importance of ongoing education in his mission at 19:59. How his relatable past enhances his leadership and mentorship at 21:34. Teaching the garden-to-table concept, reinforcing community-focused restaurants at Down North Pizza at 21:52. Highlighting the general unawareness about the prison system at 22:50. Shifts in Philadelphia's industry landscape and its effects at 23:20. The burden of a tax-funded prison system at 24:48. A crucial phone call that prevented a return to incarceration at 25:20. Elevating pizza to a fine dining status, blending culinary arts and hip hop culture at Down North Pizza at 27:47. The profound influence of hip hop on his menu at 30:12. Lessons in leadership derived from his incarceration experience at 32:38. How listeners can support his impactful mission at 34:10. Comparative analysis of incarceration systems across states at 35:35. Rehumanizing his team through shared experiences at 36:57. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Philly Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Philadephia.A Taste of Philly: Chefs and bartenders Innovations - Panel DiscussionInterview with Restaurant Critic Craig LabanConversation with Celebrity Chef Jose GarcesConversation with Chef Richard LandauInterview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode)

Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas.You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it's driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city. What you'll learn from this episode with Chef Aaron Bludorn Aaron Bludorn’s early memories of living and eating near the ocean 3:36Rudimentary fishing as a kid 4:24His first start in the food business 5:43Thoughts on culinary school at CIA 6:56The biggest lessons he’s carried from his early days 8:18What it was like working with Chef Daniel Boulud 10:37Why Chef Aaron Bludorn ended up in Houston 12:41How the culinary scenes in Houston and New York compare 13:39Exploring Gulf Coast cuisine 13:45The range of flavors you’ll find at his restaurants 15:45How Aaron Bludorn harnesses creativity 17:18Why it’s important to recognize a good idea when it’s there 18:14His seasonal process of coming up with a new dish 18:33Sourcing ethnic spices from local suppliers 20:49Seasonality in Houston versus other parts of the country 21:41His new concept, Navy Blue 22:10How Aaron Bludorn describes his culinary style 23:00His new bar in Houston 23:49Where to eat on a food tour through Houston 24:23His guilty pleasure food 24:56Cookbooks that have inspired him 25:15Pet peeves in the kitchen 25:50A culinary lesson to remember 26:17Ways to invest in your team 26:30Bad advice if you want a culinary career 27:26How loyalty pays better dividends 27:56One chef he’d love to work with 28:18What he’d be doing if he wasn’t cooking 29:07Aaron Bluedorn’s advice for aspiring chefs 29:40 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Houston.Conversation with Chef Chris ShepherdChef Drake Leonards – EuniceBaker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet You're always working with the best in the business when you're working for Daniel [Boulud]. And that's because that's who he is. Good people want to want to work for him. Greatness attracts greatness.Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind. Social media Chef Aaron Bludorn Instagram Facebook Social media Bludorn Instagram

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

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