In this episode, we bring together three expert chefs from across the United States – Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from Austin, Texas – to discuss the importance and influence of culinary techniques in the world of food. Drawing from my new book “Conversations Behind The Kitchen Door“, we delve into the topic of technique beyond the classic French culinary styles and explore whether these chefs see themselves as artists or craftspeople, and what role technique plays in their creative process. We also discuss the relevance of French culinary techniques in today’s diverse American culinary landscape, and the role of the internet in culinary education.

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.

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.

Conversation with chef Masako Morishita

Interview with chef Carlo Lamagna

Conversation with chef Fermin Nuñez

I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez

The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

French technique is there. It was a good foundation for a lot of people. But I think now, it’s not necessarily the be-all and end-all. There’s a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they’re pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

Chef Masako Morishita

Chef Carlo Lamagna

Chef Fermin Nunez

Restaurant Magna Kusina from chef Carlo Lamagna

Restauramt Suerte in Austin from chef Fermin Nuñez

Restaurant Este in Austin from chef Fermin Nuñez