flavors unknown podcast

Bryce Shuman Transforms The Ordinary Into A Refined Experience

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What we covered in this episode
  • Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic. 
  • He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York.
  • Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm.
  • We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron.
  • Chef Bryce Shuman gives some advice for young cooks to be successful in their careers.
  • He describes his experience at his (now closed) restaurant Betony in New York.
  • Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony.
  • His first source of inspiration – the ingredients.
  • Chef Bryce Shuman introduces his new concept ‘Ribs n sides’ created during the pandemic.
  • Series of rapid-fire questions.
  • Link to the podcast episode on Apple Podcast 
    • Links to other episodes in New York City

    Conversation with Executive Pastry Chef Mark Welker

    Interview with Chef Gabriel Kreuther

    Conversation with Chef David Burke

    Interview with Chef Trigg Brown

    Conversation with Pastry Chef Sam Mason (Odd Fellows)

    Interview with Brand Ambassador Charlotte Voisey

    Conversation with Flavien Desonlin from the Brandy Library

    White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck
    Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck
    RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck
    Chef Bryce Shuman Picture @Signe Birck




    Fluffy pancake recipe by Chef Bryce Shuman
    1. Two cups of flour
      2. Two cups of buttermilk
      One half a stick of melted butter in the buttermilk
      One teaspoon and a half of baking powder
      Half a teaspoon of baking soda
      A pinch of salt
      1/4 cup of sugar
      4 eggs
    2. Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don’t break the yolks.
      3. Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue.
      You add the dry ingredients into your wet ingredients and mix until smooth, but don’t over-mix it too much.
      Fold in your whites in thirds.
      Get your pan hot warm, add about a cup of butter. It should be nice and foamy.
      Start dropping in your pancakes. You’re going to want your eat to be on about medium low. And these pancakes are going to brown as they’ve got sugar in the them. The sugar’s going to caramelize faster than a regular pancake. So you got to be careful. You can’t have the temperature of the pan too hot.
      You’re going to flip these pancakes when they’re still a little bit softy on the top. Then cook them on the other side and then take them out.
      Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had.
      How to Become a Successful Chef by Chef Bryce Shuman
      1. Decide what kind of chef you want to be.
      2. Do your research and trail or stage at different restaurants.
      3. Select the one you like, put your head down, work hard, ad stay there for several years.
      4. Get mentors and learn from them.
      5. If you jump around from one restaurant to another, make sure to learn different skills at each location.
        6. Click to tweet

        Eating seal when I was a kid was an interesting experience. It’s very irony, somewhat fishy, but it was definitely like red meat. But I preferred caribou.

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        I’ve been trying to recreate experiences that I have not been able to find anywhere else. I have certain benchmarks like the best pork chops or the best strawberry.

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        I loved washing dishes. All you do is organize things, tidy things up, and put things in a row. And nobody messes with you!

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        First, decide what your absolute goal is. Decide what kind of a chef you want to be.

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        I learned from Daniel Humm that you have to be absolutely doggedly ruthless about your goals and your achievement of them. You can’t let anything stand in the way.

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        A chef tries to create a real experience that doesn’t exist anywhere else in the world based on the essence of the location.

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        Links mentioned in this episode

        Bryce Shuman website

        Link to Bryce Shuman’s Pinterest for the Pancake recipe

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