In this episode, I sat down with Chef Eugene Santiago of Baryo in Long Beach, CA. Chef Santiago crafts dishes that ignite his passion and honor his rich heritage. We'll discover his favorite kitchen ritual and discover the ingredients that fuel his culinary creativity.

Find out about events and other happenings with Chef Santiago on his Instagram @eatbaryo and the restaurant @unionlbc.

In this episode you’ll hear:

• The meaning and inspiration behind Baryo 
• What success means for Chef Santiago, his origins in cooking, and favorite kitchen ritual
• Filipino-American food renaissance in the U.S.
• What is tamarind and how to use it in salad dressing
• What are cassava leaves and how to use them
• How to cook banana flowers
• The difference between Filipino fish sauce (patis) and Vietnamese/Thai fish sauce
• How to choose soy sauce at Hmart
• An easy way to make papaya salad and the Filipino version (Atchara)
• How to make coconut jam
• Singaporean breakfast item: kaya toast with coffee
• Are we being conditioned NOT to cook?
• What’s in chef’s home freezer?