flavors unknown podcast

By: Emmanuel Laroche - Show Host
Listen for free

  • Summary

  • We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.
    © 2018 flavors unkown
    Show more Show less
Art Food & Wine
Show more Show less
Episodes
  • Exploring The Charleston Food Scene with StarChefs Rising Stars

    Exploring The Charleston Food Scene with StarChefs Rising Stars
    Jan 14 2025
    Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds. What you'll learn from this panel discussion about the Charleston Food Scene Meet today’s Five Charleston Chefs and learn about their restaurants (2:21)Perspectives on the evolving Charleston food scene (3:53)Changes to Charleston’s culinary landscape over the years (5:16)The camaraderie and collaboration among Charleston chefs (6:26)The unique contributions of Gullah Geechee food culture (10:23)Preserving the ideals of low-country cooking (12:47)Introducing new and innovative cuisines to Charleston diners (13:34)Educating diners through storytelling and food culture (15:26)How Bodega thrived during the pandemic (17:17)The vision behind Flora & Fauna and its unique offerings (19:13)Exploring the French influence in Southern cuisine (20:07)The art of Southern biscuits and how they stand apart (20:54)Caribbean influences at CudaCo. and their impact on the menu (21:53)Sustainability as a cornerstone of the modern culinary industry (25:27)The importance of nostalgia in creating memorable dishes (28:06)Leveraging the Grow Food List for local inspiration (30:45)Innovation and collaboration in the kitchen (34:41)Seasonality and adapting to Charleston’s warm climate (38:49)The challenges and rewards of supporting local sourcing (41:41)Defining the key elements of a truly great dish (42:49)Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)Tips for ensuring you’re eating authentic local seafood (51:00)Infusing Charleston traditions into global culinary concepts (54:12)Foraging in the low-country landscape (54:50)The intersection of technology and food (57:12)Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)Addressing challenges in back-of-house operations (1:04:20)Exciting trends shaping Charleston’s kitchens today (1:07:48)The growing trend of chef-branded merchandise in Charleston (1:11:25) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with other panel discussion with chefs Don't miss out on the chance to hear from talented chefs from across the country.Panel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providenc...
    Show more Show less
    1 hr and 18 mins
  • Alexander Smalls on African Cuisine and Culture

    Alexander Smalls on African Cuisine and Culture
    Dec 31 2024
    In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you'll learn from Alexander Smalls Misconceptions about African cuisine – 3:45What makes African food unique – 4:49The overlooked respect for African cuisine – 6:09Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14Resistance from other African chefs – 11:33Connecting regional flavors and ingredients – 13:21Colonialism’s influence on food – 17:15Music, family, and food in his South Carolina home – 18:42The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40Standing out in his Southern community – 20:50Visiting West Africa and connecting with his grandfather’s spirit – 23:40Learning the art of entertaining – 24:48Championing African food’s rightful place in fine dining – 25:46Elevating African dishes through French techniques – 27:36African cuisine vs. Southern soul food – 28:39Filling the gap for upscale African restaurants – 30:27Alexander Smalls unexpected opera talent as a child – 32:44Helping integrate the school system – 35:10Why Alexander Smalls left music professionally – 36:25World travels through music – 37:55Honoring Negro spirituals through a passion project – 40:11Launching his restaurant vision – 42:40Training in European kitchens – 44:00His best-selling plate from the early days – 45:15The “shoebox lunch” tribute – 47:40Creating America’s first black-owned Best New Restaurant – 49:00African origins of a popular dish – 49:57Reflections on Menton’s concept – 52:22A pandemic project and a surprising Dubai connection – 53:22Telling his childhood story through food – 56:02Harlem’s vibrant food scene – 58:02His guilty pleasure food – 1:00:35Dishes Alexander Smalls cooks for friends – 1:01:54The pie that reminds him of childhood – 1:02:32His ‘what if’ career path – 1:03:25 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! Overview of My Conversation with Alexander Smalls The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.The art of storytelling through food – how Alexander’s childhood, music career, and global travels shape his approach to cooking.Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.
    Show more Show less
    1 hr and 6 mins
  • Chef Dave Beran: Innovation at Pasjoli and Seline

    Chef Dave Beran: Innovation at Pasjoli and Seline
    Dec 17 2024
    In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording. What you'll learn from Chef Dave Beran How Chef Dave Beran’s quirky family food memories shaped his love for cooking (3:49)The surprising influence of cigarettes on dishes at Alinea (4:54)Chef Dave Beran’s teenage path into the back of the house (6:42)The industry event that brought Chef Dave Beran to Chicago (7:54)Why he chose experience over culinary school (9:20)Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04)Insights from Chef Dave Beran’s time at Alinea (15:10)The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35)How anonymity unlocked new creativity for Chef Dave Beran (17:55)Chef Dave Beran’s creative evolution after moving to Los Angeles (19:42)The inspiration and philosophy behind Seline, his latest Santa Monica restaurant (23:20)Chef Dave Beran’s French culinary roots and how he modernizes classic concepts (24:33, 26:03)How Chef Dave Beran’s menu designs provide a sense of time and place (22:09)The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17)Chef Dave Beran’s take on originality in a social media-driven world (36:15)Lessons from closing Dialogue and growing through challenges (42:28, 44:28)Chef Dave Beran’s top spots to eat in Santa Monica (45:46)His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30)Chef Dave Beran’s favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18)The worst advice Chef Dave Beran has heard in the culinary world (51:30) Why Listen to Chef Dave Beran on Flavors Unknown Chef Dave Beran’s name is synonymous with innovation, creativity, and pushing boundaries in the culinary world. Whether you’re a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran’s world.Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran’s incredible career. Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran. 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 Los Angeles.Interview with Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionInterview with Chef Suzanne GoinConversation with Chef Elizabeth Fal...
    Show more Show less
    55 mins

What listeners say about flavors unknown podcast

Average customer ratings

Reviews - Please select the tabs below to change the source of reviews.

Audible.com reviews

Amazon reviews
No Reviews are Available