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Conversations Behind the Kitchen Door on Industry Night with Nycci Nellis
Industry Night is now recorded at the beautiful private wine club, WineLair in downtown DC. WineLair's chef, Kene Izegnu joined me to talk about her journey to this kitchen -- she has quite the resume -- and how she balances being a chef with her diabetes diagnosis. And then! Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” My kinda guy! He has more than twenty years of experience in the food and beverage industry, both in Europe and in the US. Through his job, Emmanuel has access to a variety of acclaimed people in the food industry and launched a podcast called Flavors Unknown, featuring his conversations with these personalities. More recently Emmanuel released the book Conversations Behind the Kitchen Door his collection of these and other dialogues with award-winning chefs from various backgrounds and cultures, sharing their experiences of the where and why of food culture is where it is today.
Quotes
The recipe is only a guideline. You can change it or replace it. You can free to experiment in the kitchen and it is a great learning - Emmanuel
Being a chef is always staying fresh and relevant. there are things that need to stay on the menu because nobody's going to let it go but the rest of it has to be engaging and has to stay fresh. - Nycci
Our Guests
Chef Kene Izegbu
https://www.instagram.com/keneizegbu
Emmanuel Laroche
https://www.linkedin.com/in/emmanuellaroche
https://flavorsunknown.com
Book Mentioned
Conversations Behind the Kitchen Door
https://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174
Featuring
Nycci Nellis
https://www.instagram.com/nyccinellis
https://www.thelistareyouonit.com
Chapters
00:00 Introduction
06:19 Chef Izegbu entering the food industry
08:20 Experiencing Type 1 Diabetes
11:01 How to reach Chef Izegbu
11:44 Background life of Emmanuel Laroche
17:05 What is Flavors Unknown
18:36 About his book
22:34 The influence of immigrants to the Food Industry
25:38 The interesting stories in the book
29:38 Recommended stories for foodies
32:28 Recommendations for foodie travelers
35:39 Seven common parts of creative process for chef
39:18 The best thing about the book
44:40 How to reach Emmanuel
Produced by Heartcast Media
http://www.heartcastmedia.com
View all episodes
By Nycci Nellis
5
11 ratings
Industry Night is now recorded at the beautiful private wine club, WineLair in downtown DC. WineLair's chef, Kene Izegnu joined me to talk about her journey to this kitchen -- she has quite the resume -- and how she balances being a chef with her diabetes diagnosis. And then! Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” My kinda guy! He has more than twenty years of experience in the food and beverage industry, both in Europe and in the US. Through his job, Emmanuel has access to a variety of acclaimed people in the food industry and launched a podcast called Flavors Unknown, featuring his conversations with these personalities. More recently Emmanuel released the book Conversations Behind the Kitchen Door his collection of these and other dialogues with award-winning chefs from various backgrounds and cultures, sharing their experiences of the where and why of food culture is where it is today.
Quotes
The recipe is only a guideline. You can change it or replace it. You can free to experiment in the kitchen and it is a great learning - Emmanuel
Being a chef is always staying fresh and relevant. there are things that need to stay on the menu because nobody's going to let it go but the rest of it has to be engaging and has to stay fresh. - Nycci
Our Guests
Chef Kene Izegbu
https://www.instagram.com/keneizegbu
Emmanuel Laroche
https://www.linkedin.com/in/emmanuellaroche
https://flavorsunknown.com
Book Mentioned
Conversations Behind the Kitchen Door
https://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174
Featuring
Nycci Nellis
https://www.instagram.com/nyccinellis
https://www.thelistareyouonit.com
Chapters
00:00 Introduction
06:19 Chef Izegbu entering the food industry
08:20 Experiencing Type 1 Diabetes
11:01 How to reach Chef Izegbu
11:44 Background life of Emmanuel Laroche
17:05 What is Flavors Unknown
18:36 About his book
22:34 The influence of immigrants to the Food Industry
25:38 The interesting stories in the book
29:38 Recommended stories for foodies
32:28 Recommendations for foodie travelers
35:39 Seven common parts of creative process for chef
39:18 The best thing about the book
44:40 How to reach Emmanuel
Produced by Heartcast Media
http://www.heartcastmedia.com