『flavors unknown podcast』のカバーアート

flavors unknown podcast

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 アート クッキング 食品・ワイン
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  • Hospitality Over Hype with Chef Fabio Trabocchi

    Hospitality Over Hype with Chef Fabio Trabocchi
    2025/07/15
    In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel. What you'll learn from Chef Fabio Trabocchi 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend4:29 – The culinary richness of Italy’s Le Marche region6:40 – A legacy ingredient: the story behind Formaggio di Fossa7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine10:31 – Why French culinary technique changed his approach to traditional Italian cooking13:07 – The evolution of Fiola and what inspired its reinvention13:57 – How one restaurant blossomed into a six-concept hospitality group14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus17:21 – The challenges of being both chef and CEO in a growing company18:55 – Fabio Trabocchi’s vision for scaling with soul21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture22:20 – The subtle but vital difference between satisfying guests and making them feel special23:15 – The role of guest loyalty in long-term restaurant success24:48 – Rethinking work-life balance in a post-pandemic restaurant world28:04 – How the pandemic shifted public appreciation for the hospitality industry29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development32:10 – How childhood foraging memories continue to inspire creativity33:29 – What he’d tell his younger self about learning, risk-taking, and travel34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine35:56 – Balancing obsession for craft with maintaining healthy relationships36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC39:00 – His very Italian guilty pleasure food39:49 – The top 3 mistakes home cooks make—and how to fix them39:49 – Why stress is the biggest enemy of home cooking43:34 – Why he still dreams of cooking alongside Paul Bocuse44:50 – The worst career advice he ever received—and what he’d say instead 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 chefsfrom the DMV area 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 DMV area.Interview with Chef Will FungConversation with Chef Opie CrooksConversation with Chef Matt ConroyInterview with Chef Masako Morishita...
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    49 分
  • Inside Miami Food Scene with Top Rising Stars

    Inside Miami Food Scene with Top Rising Stars
    2025/07/01
    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
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    1 時間 15 分
  • From Paletas to Pastry: Fany Gerson’s Journey

    From Paletas to Pastry: Fany Gerson’s Journey
    2025/06/17
    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
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    55 分

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