From Paletas to Pastry: Fany Gerson’s Journey

Today on Flavors Unknown, I’m sitting down with four incredible voices from the Miami food scene: Chef Karla Hoyos from Tacotomia Chef Ivan Barros from Magie Wine Garden Chef Carmen Ibarra from Atomica Mixologist Valentino Longo from ViceVersa In this episode, you’ll hear how these Miami culinary leaders are shaping the city’s vibrant food and drink culture. We dive into how cultural heritage influences their creativity, the power of nostalgia, and why Miami has grown far beyond its party-town reputation. They open up about blending global flavors with local roots, building more inclusive hospitality, and tackling the challenges and opportunities of social media in the restaurant world. From evolving Latin flavors to the energy of Miami’s booming community, this is a revealing look at what makes the Miami food scene so bold, diverse, and future-focused. What you'll learn from this panel discussion in Miami Defining the Miami food scene today (2:46) Why Miami is no longer just a party town for food and drink (6:02) How Latin flavors have evolved beyond Cuban traditions (11:09) The art of blending global influences into local menus (12:32) Why Atomica goes beyond the “Peruvian” label (14:40) The bold corn-forward flavors at Tacotomia (16:57) How Ivan became the “CEO of Snacks” at Magie Wine Garden (18:37) Shifting from fine dining to creative, snack-style hospitality (20:59) How travel and downtime inspire fresh ideas (20:59) Valentino’s conceptual process for building cocktails (24:10) The historic Italian menu that inspired a bestseller (25:48) The challenge of sourcing seasonal, local ingredients in Miami (27:59) How Karla starts with bold flavors, then builds texture (29:31) Why inspiration often hits outside the kitchen (33:44) How food trends like “girl dinner” connect with younger guests (36:25) The role of cookbooks, street food, and travel in innovation (36:25) How nostalgia shapes dishes and sparks emotion (42:07) Which nostalgic dishes represent home for each guest (44:46) How the pandemic changed Miami’s cocktail and non-alcoholic scene (47:29) Why social media is both a blessing and a challenge (50:33) When a viral video nearly broke Karla’s taqueria operations (54:03) Why Atomica refuses free meals for influencer posts (52:59) Balancing authenticity with modern presentation (59:52) Global inspirations that fuel their creativity (59:52) How to protect mental health in the industry (1:03:15) 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 other episodes with the chefs from Miami 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 Chefs from Miami: Interview with Chef McInnis Conversation with Pastry Chef Antonio Bachour Conversation with Chef Brad Kilgore Interview with Chef Jose Mendin Interview with Chef Nando Chang from Itamae 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 Karla Hoyos Instagram Social media Chef Ivan Barros Instagram Social media Chef Carmen Ibarra Instagram Social media Valentino Longo

Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You’ll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the’s the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she’s made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 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 York 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 York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger 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 Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste

In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona’s culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up.She is the creative force behind a collection of beloved Sedona dining destinations:🌟 Dahl & Di Luca🔥 Mariposa Latin Inspired Grill🍝 Cucina Rustica🍕 Pisa Lisa🍔 Butterfly BurgerIn our conversation, Lisa opens up about the emotional origins of her culinary career, the soul she pours into every dish, and the unique vision behind each of her restaurants. We also explore her philanthropic mission through her foundation and its two pillars—Soup Hope and Justin’s Garden—that nourish both body and spirit. What you'll learn from Chef Lisa Dahl Growing up in Indiana and chasing dreams out West (4:29)Her years in the Bay Area and the tragedy that changed everything (4:55–5:54)From high heels to high heat: her career in the shoe business (6:35)Opening her first restaurant in Sedona—and never looking back (8:42)The comfort and creativity of soup-making (12:33)Transitioning from Dahl & Di Luca to her first solo concept (14:44)Balancing personal dynamics with business partnerships (20:51)Reinventing an old Pizza Hut as Pisa Lisa (26:59)The moment Lisa Dahl found unexpected strength in adversity (30:24)How each of her restaurant brands expresses a different part of her identity (35:23)How travel fuels her culinary innovation (44:58)Learning the art of empanadas in South America (50:13)Creating a burger worthy of the People’s Choice Award (55:23)Honoring her son through the foundation’s mission (1:03:22)Her go-to restaurants around the world (1:12:38)A local Scottsdale favorite you’ll want to try (1:16:23)Upcoming awards and career milestones (1:17:23)Her guilty-pleasure comfort food (1:18:22)The life lessons that continue to guide Lisa Dahl today (1:20:06)Chefs she dreams of collaborating with (1:21:44)On listening to intuition in the heat of life and business (1:24:27) 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 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 Lisa Dahl Instagram Facebook Social media Dahl & DiLuca Instagram Facebook Social media Mariposa Sedona Instagram Facebook Links mentioned in this episode Lisa Dahl websiteMariposa RestaurantDahl & DiLucaCucina RusticaPisa LisaButterfly Burger SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country’s most prestigious kitchens.Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he’s navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you'll learn from Chef Tony Nguyen 3:14 Early food memories and first encounters with flavor3:54 Growing up Vietnamese in St. Louis and its lasting impact5:21 French culinary influence on Vietnamese traditions7:16 The cooking shows that first inspired his path8:25 What culinary school taught him—beyond technique10:12 Why formal culinary training still holds value today11:09 Working with his mentors and shaping a professional identity12:14 Curating the menu at Crustacean and its signature philosophy15:29 A new dish inspired by San Francisco’s food scene18:56 Why imitation in the kitchen is more than flattery21:23 Culinary lessons from Japan and global travel23:29 How the restaurant industry is shifting—and who’s succeeding25:01 Key traits of restaurants thriving in today’s climate26:07 The kind of restaurant concept he believes the world needs27:31 Behind his 3-month solo culinary sabbatical29:25 His new venture: rethinking snacks with an upcoming chip brand30:54 Tony’s ideal food tour of Los Angeles33:07 His guilty pleasure food confession34:14 The playful ingredients he loves experimenting with35:14 What the kitchen has taught him—about food and about life37:11 His dream culinary collaboration38:41 The worst advice he’s ever received in the restaurant business 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 Los Angeles 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 the LA region.Conversation with Chef Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionConversation with Chef Elizabeth FalknerConversation 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 to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Tony Nguyen Instagram

Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii’s most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii’s multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii’s regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.Whether you’re passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii. What you'll learn from Chefs Wade and Michelle Ueoka Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)Switching Gears: Michelle’s journey from savory to pastry arts (5:57)Food Memories: Wade shares the dishes that shaped his childhood (7:56)Finding Their Calling: When they each realized cooking was more than a hobby (10:03)Cultural Roots: Michelle’s multicultural upbringing and its influence on her cuisine (11:06)A Culinary Career Begins: Michelle’s entry into professional kitchens (12:38)Culinary School Insights: Lessons learned along the way (15:16)Breaking into the French Laundry: How Michelle landed one of the world’s most prestigious stages (16:11)The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)Mentorship Under Alan Wong: Lessons from a legend (19:54)Blending Cultures on the Plate: Wong’s influence on their food philosophy (21:04)Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)Comparing Culinary Worlds: Alan Wong’s kitchens vs. The French Laundry (23:06)Inside MW Restaurant: A taste of their signature approach (24:10)Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)Signature Dishes: Spotlighting MW Restaurant’s standout savory plates (28:03)Dessert Innovation: Michelle’s creations rooted in island flavors (32:03)Cuisine in Evolution: How Hawaii’s food scene is changing (35:33)The Battle to Keep Talent: Challenges of retaining young chefs (37:07)Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)Guilty Pleasures: Wade and Michelle’s favorite indulgences (44:16)Alternate Lives: What they’d be doing if they weren’t chefs (44:48)Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37) 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 from 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 SimeonConversation with Chef Vikram GargConversation with Chef Mourad Lahlou Links to most downloaded episodes (click on any picture to listen to the epis...

Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar. What you'll learn from this panel discussion 3:17 – The moment that shook the hospitality industry4:49 – Why many are stepping away from fine dining5:49 – The tension between upscale indulgence and underground gems7:50 – The power and precision of honoring regional cuisines8:26 – Turning up the spice in Indian food9:15 – Why you won’t find butter chicken on the Dhamaka menu10:38 – The rise of hyper-local, hyper-specific food storytelling13:40 – Storytelling as a vital ingredient on the plate14:02 – How chefs adapt concepts for new cities and diners19:30 – Why Miles Davis still echoes at Eleven Madison Park20:03 – Reinventing classics: where cocktail culture meets innovation20:21 – How kitchens are inspiring the bar—from scraps to sips22:16 – Cooking from memory: Neel’s creative muse23:01 – Nose-to-tail, root-to-stem: India’s culinary ethos26:39 – How NYC flavors mirror its cultural kaleidoscope27:38 – The many faces (and uses) of soy28:58 – Creativity through constraint: turning limitations into art30:34 – The grind and beauty of cooking everything from scratch32:22 – Culinary cross-pollination: when food inspires drinks33:25 – Ferments, funk, and flavor layering behind the bar36:00 – The world’s most popular spirit no one’s talking about37:11 – What’s missing from most bars today37:36 – The unlikely inspiration found in Chinese supermarkets39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente44:20 – How these chefs seek balance in a demanding industry46:23 – Understanding Gen Z’s view on hospitality work50:32 – New vs. old school restaurant criticism55:18 – Pork, plant-based pivots, and evolving food trends 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.Panel Discussion CharlestonPanel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providence, RIPanel Discussion Portland, ORPanel Discussion New York 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

Today on Flavors Unknown, I’m joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all.But before the smoke, there were stars—Michelin stars. Matt's culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine.We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you'll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach.If you’ve ever wondered what happens when high technique meets humble tradition, this episode is for you. What you'll learn from Chef Matt Abdoo The multicultural flavors of his childhood2:51 – Matt Abdoo's Italian-Lebanese upbringing4:17 – Friday night dinners with his Lebanese grandma5:02 – His Italian grandmother’s legendary raguBecoming a chef8:09 – Realizing he wanted to cook for a living10:35 – His first restaurant job11:01 – Dreams of cream and cannoli from the dishpit13:33 – Culinary school and a hands-on externshipFrom fine dining to flame-kissed BBQ15:08 – Why he left fine dining for barbecue17:18 – Doubts about launching a new concept18:53 – What sets Pig Beach BBQ apart21:14 – Sauce or no sauce?22:25 – When the BBQ haters come out23:44 – How menus differ by locationThe craft and culture of BBQ25:38 – Writing The Pig Beach BBQ Cookbook27:58 – The biggest BBQ crime you can commit28:30 – The right way to manage smoke29:54 – Using regional wood for flavorBeyond the pit31:25 – Where to eat in West Palm Beach32:41 – Matt Abdoo's guilty pleasure foods33:19 – His eating habits at home34:10 – Dream collaborators34:46 – The best BBQ side dishes36:34 – His ultimate life lesson 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 Social media Chef Matt Abdoo Instagram Facebook Social media Pig Beach BBQ Instagram Facebook Links mentioned in this episode Pig Beach BBQ

In this in-person episode recorded on location in Honolulu, I sit down with Chef Mourad Lahlou, the visionary behind Aziza, Mourad, Leila, and Miro Kaimuki. Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii.We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka, and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures. What you'll learn from Chef Mourad Lahlou 3:39 – Shifting focus from San Francisco to Hawaii4:05 – What inspired the move to Honolulu6:19 – Closing Mourad and letting go of Michelin7:15 – The cultural roots of Leila8:37 – How Aziza has evolved over the years9:16 – Cooking with a sense of place10:10 – Serving food in a more “honest” way10:36 – Moroccan tradition meets Hawaiian ingredients11:47 – A chef’s brief dance with molecular gastronomy13:00 – Public support for Aziza through its many lives13:52 – How his palate—and judgment—has matured15:28 – His creative process for crafting new dishes16:24 – The role of nostalgia in Moroccan cooking17:40 – Couscous: More than a side dish20:08 – The journey of a self-taught chef23:02 – The woman behind the name Aziza23:27 – The birth of Mourad27:11 – Common misconceptions about Moroccan cuisine28:24 – What most Moroccan restaurants get wrong30:08 – Battling regulations over the tagine31:41 – Dishes he's most excited about at Leila33:13 – Why sharing food matters more than ever33:40 – His two favorite dishes on the Leila menu34:43 – Ingredient sourcing: SF vs. Honolulu36:19 – The magic of collaborating with Chris Kajioka41:42 – Culinary fusion at Miro Kaimuki44:08 – Menu staples and seasonal creativity45:29 – The irony of fine dining chefs doing soulful food49:31 – His favorite food spots around Honolulu50:35 – Guilty pleasures: Cheese and simple comforts53:07 – The emotional meaning of cooking at home57:31 – The biggest lesson he’s learned in his journey59:09 – Dream culinary collaborators1:03:50 – The worst advice young cooks hear 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 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 HawaiiConversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram Garg 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 Mourad Lahlou Instagram Facebook Social media Restaurant Aziza Instagram Facebook Social media

In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious.In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you'll learn from this panel discussion Chef Amanda Cohen Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant’s creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we’re still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she’s encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she’s proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she’d give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can’t resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she’s off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn’t believe the customer is always right – Her take on hospitality and service (34:55) 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 about vegetarian cooking Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)

In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist. Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences. Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku. Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one's watching. What you'll learn from Chef Joe Rivera at Bakku Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55) A Reluctant Start – Why he initially didn’t want to become a chef (5:29) A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53) Training with Chef John Okura – Lessons learned in Florida (7:44) Community Reception – How locals embraced Bakku despite early doubts (8:43) Building During a Crisis – Running a restaurant through a pandemic (10:20) The Inspiration Behind Bakku’s Menu – From concept to execution (11:13) Hurricane Maria’s Impact – How it changed his perspective (12:34) Signature Dishes at Bakku– The story behind his octopus carpaccio (14:37) Why No Reservations? – The philosophy behind Bakku’s approach (20:04) Creativity in the Kitchen – His research-driven process for developing new dishes (22:13) A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59) Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25) The Most Underrated Puerto Rican Dishes – And why they deserve more love (32:08) 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 Puerto Rico 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 link below for more conversations with Chef Mario Pagán. Conversation with Chef Mario Pagán 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 Joe Rivera Instagram Social media Bakku Instagram Facebook Links mentioned in this episode Restaurant Bakku