flavors unknown podcast

著者： Emmanuel Laroche - Show Host
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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.
    © 2018 flavors unkown
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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.
© 2018 flavors unkown
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  • Nancy Silverton: Culinary Icon on Cooking and Travel

    Nancy Silverton: Culinary Icon on Cooking and Travel
    2024/11/05
    In today’s episode of Flavors Unknown, I’m delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal. What you'll learn from Chef Nancy Silverton Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.Cooking for family (10:15) – How her grandchildren’s simple tastes bring joy and keep her connected to family.Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.New culinary adventures (20:00) – What she’s discovered about the flavors of Marseille and how it informs her cooking style.Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.Career-defining milestones (27:14) – From Campanile’s inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.The connection between fashion and food (49:15) – Nancy’s take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).Future aspirations (55:18) – Nancy’s dream collaborations, culinary lessons, and the two food destinations she still wants to explore.Key Takeaway:Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy. 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 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.Conversation with Chef Elizabeth FalknerInside Los Angeles Food Scene: A Panel DiscussionConve...
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    1 時間
  • Top Chef Winner Danny Garcia on Leadership and Legacy

    Top Chef Winner Danny Garcia on Leadership and Legacy
    2024/10/22
    Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent.Join us as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent's legacy through his new restaurant. What you'll learn from Chef Danny Garcia ChefDanny Garcia’s earliest taste memory– 3:46How a unique opportunity in high school set his path– 4:53Attending Johnson & Wales and the value of culinary education– 5:37Staging versus culinary school: Which is better?– 7:21What can’t be learned on the job?– 9:34How the workforce in kitchens has changed– 10:22Balancing work-life balance for his team– 11:35The rise of fast-casual dining and its motivations– 13:08How restaurants must meet diverse dining needs– 16:42His time at The French Laundry– 18:17Collaborating and creating with the late Chef James Kent– 20:54Honoring James Kent’s legacy through Time and Tide– 26:28Storytelling through food: A dish to expect at Time and Tide– 28:15The diversity of his team and food inspirations– 29:42ChefDanny’s favorite dish on the new menu– 30:51His carefree attitude onTop Chefand lessons learned– 32:23Advice for young chefs entering the industry– 34:37His guilty pleasure food– 37:18Kitchen pet peeves– 37:59A lesson ChefDannylives by– 38:42His dream culinary collaborations– 39:09 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs in New York City 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 in NYC.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation 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 Erik Ramirez Chef Jacques Pepin Social media Chef Danny Garcia Instagram Social media Time & Tide Instagram Links mentioned in this episode Time & TideKent Hospitality Group
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    42 分
  • Robbie Felice Talks Wafu Italian and His NJ Restaurants

    Robbie Felice Talks Wafu Italian and His NJ Restaurants
    2024/10/08
    In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that’s turning heads in the culinary world. We dive into his Italian-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he’s managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen. If you're a fan of bold culinary experimentation, this episode is not to be missed! What you'll learn from Chef Robbie Felice Robbie Felice earliest childhood memories in Jersey 3:00 Eating habits as a kid 4:08 How Robbie Felice felt about his dad’s restaurant food 4:46 The evolution of “Italian food” in his mind 5:27 Authenticity versus pure enjoyment of food 9:29 Menu items you’ll see at Bar Mutz 10:23 His most important taste tester 11:17 His decision to get into the industry 12:44 Experiencing college life at CIA 14:28 Turning his culinary goals into reality 15:32 How Viaggio was born 17:20 The food behind of Robbie Felice's restaurant concepts 19:34 Explaining Italian-American food to Italians 20:14 Putting a more Italian twist on fried calamari 21:11 Making sandwiches with love 22:46 His favorite sandwiches 23:28 The concept of Bar Mutz 24:45 His popular Japanese-Italian hybrid dish 25:07 Discovering Wafu-Italian 26:03 How he knows when he’s nailed a dish at Pasta Ramen 26:54 Dishes at his Japanese Italian restaurant 27:25 Robbie Felice's creative process 28:48 The umami-packed crispy tomato wontons 29:57 His biggest regret in his culinary experience 31:38 Advice to his younger self 32:11 How he felt when his James Beard award was announced 32:34 A food tour through New Jersey 33:54 His simple guilty pleasure food 36:35 Favorite secret ingredients in the kitchen 36:58 The chef he’d like to collaborate with 37:34 His biggest advice for aspiring chefs 38:08 Losing the fear of being wrong 39:17 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 chefs from New Jersey 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 NJ. Interview with Chef Leia Gaccione Conversation with Chef Sam Freund from White Birch Conversation with Chef Ehren Ryan from Common Lot 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 Robbie Felice Instagram Facebook Social media pasta Ramen Instagram Facebook Social media Viaggio Ristorante Instagram Facebook Links mentioned in this episode Chef Robbie Felice
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    41 分

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