flavors unknown podcast

In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle’s acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style.

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. 

Conversation with chef Masako Morishita

Interview with Chef Chris Kajioka from Honolulu

Conversation with Chef Nando Chang in Miami

Chef Shota Nakajima

Taku restaurant

Chef Shota Nakajima website

Taku restaurant

In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.

James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals.

• Coming up in the culinary industry 4:13
• The game dinners that took place in Jersey 4:41
• An annual gathering of local chefs 5:20
• Deciding to pursue a career in food 5:53
• Studying at Johnson and Wales 7:19
• The importance of networking 8:01
• His restaurant career progression after university 8:27
• Progressing through the ranks 10:11
• The difference of sourcing produce on the west coast 11:18
• Learning the financial aspects of running a restaurant 11:48
• How the MINA group was able to experience such rapid growth 12:50
• Why it’s a great place for young chefs to start out 13:23
• His travels around the world for restaurant openings 14:56
• Settling down at Spoon and Stable 16:07
• Constant innovation and lasting legacy 17:27
• How AI entered his career trajectory 18:11
• The goal of the technology 19:10
• How Opsi works 21:26
• Striking the balance of making enough but not too much 23:09
• Catering versus working in a restaurant 26:05
• What he misses about being in restaurants 26:46
• The potential of AI in the restaurant industry 27:21
• Why greatness isn’t about tangible things 28:57
• The love that goes into what you’re cooking 29:40
• AI and the human touch 30:59
• Predictions for the future of AI in kitchens 31:46
• Challenges with offering a new system 33:00
• Building human-centered technology 35:16
• How the app is being used currently 36:38
• Where to learn more about Opsi 37:40
• Five spots to dine in Minneapolis 39:57
• His guilty pleasure food 41:03
• Current food obsession 41:22
• The kitchen gadget he can’t live without 42:11
• Why grit is important if you want to work in the industry 42:51
• Advice for young people pursuing hospitality 43:53

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.

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 James Passafaro

Opsi.io

Opsi.io

LinkedIn James Passafaro

In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you’re an aspiring chef or a seasoned professional, Corey’s insights are sure to inspire.

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.

Conversation with Chef Chris Coleman

Chef Corey SIegel

https://coreybsiegel.com/

Corey Sieglel website

Electrolux Professional

In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston’s Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston’s most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car.

Together, these culinary leaders share their unique perspectives on Boston’s evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston’s food culture, this episode offers a deep dive into what makes Boston a unique culinary destination.

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 culinary leaders from across the country.

Panel Discussion LA

Panel Discussion Philadelphia

Panel Discussion Austin

Panel Discussion Providence, RI

Panel Discussion Portland, OR

Panel Discussion New York

“I enjoy opening a restaurant more than I do owning restaurants, which is like a very sick addiction to have.” – Will Gilson

“I find Boston to be very eclectic and innovative. A lot of the chefs are pushing boundaries as well, similar to big cities, but also you. Have that small town feel.” – Monica Glass

“Two cultures that may not otherwise interact geographically can do so through a beverage.” – James Sutter

“The first time I hugged my dad was maybe when I was, like, 22 and it was the most awkward thing in the world. And I still don’t hug him now, but, food was always the way we like, express love.” – Laurence Louie

“I don’t have to compromise on my style and my mission, but still produce something very tasty? And sandwiches just came into my mind. And you can pack a lot of flavor between two pieces of bread.” – Matthew Bullock

Chef Will Gilson

Chef Monica Glass

Bartender James Sutter

Chef Laurence Louie

Chef Matt Bullock

Puritan & Co

Verveine Cafe & Bakery

Birds of Paradise

Rubato HK Cafe

Southern Pines Diner Car

Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring many of today’s culinary leaders, Van Aken’s story is one you won’t want to miss.

In this episode, you’ll discover how Chef Norman Van Aken’s Florida upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy.

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

Interview with Chef Jeff McInnis

Conversation with Pastry Chef Antonio Bachour

Conversation with Chef Brad Kilgore

Interview with Chef Jose Mendin

Interview with Chef Nando Chang from Itamae

Chef Norman Van Aken

Chef Norman Van Aken

Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.

In this episode, you’ll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville.

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:

Conversation with Chef Maneet Chauhan

Conversation with pastry chef Alyssa Gangeri

Interview with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with chef Matt Bolus

Chef Arnold Myint

The International Market

Restaurant The International Market in Nashville

In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking over this beloved establishment, balancing its storied legacy with his own culinary innovations. We delve into his Korean roots, his path into the culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon’s insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family.

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.

Conversation with Chef  Mike Carter at Down North Pizza

A Taste of Philly: Chefs and bartenders Innovations – Panel Discussion

Interview with Restaurant Critic Craig Laban

Conversation with Celebrity Chef Jose Garces

Conversation with Chef Richard Landau

Interview with Chef Brian Duffy

Chef Alex Yoon

Little Fish Restaurant

Restaurant Little Fish

Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education.

In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future.

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.

“If you change the way people eat and the way they think about food, you can fundamentally change how people experience poverty. You can change how long people live. It affects their overall health and even their mental and emotional well-being. Essentially, it alters how they live every day of their lives.”

I think culture beats strategy every day, and building a workplace culture means that you model it in every aspect of your own behavior. So my faculty and staff must know me. Otherwise, it’s difficult for them to understand my intentions.

Johnson & Wales University

Dean Jason Evans

Jonhson & Wales University

JWU Providence Campus

JWU Alumni

Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice Bar, Chef Matt Schaler at Birdie G’s, and Chef Diego Argoti at Poltergeist at Button Mash.

In this episode, you’ll explore the diverse cultural backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar.

Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world.

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 other LA chefs:

Interview with Chef Suzanne Goin

Conversation with Chef Elizabeth Falkner 

Conversation with Coffee Roaster Zayde Naquib

Interview with Chef Tim Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Chef Sandra Cordero

Pastry Chef Sherry Yard

Chef Matt Schaler

Chef Diego Argoti

Ramsey Musk

Restaurant Xuntos

Restaurant Birdie G’s

Poltergeist at Button Mash

Accomplice Bar

Bakery By The Yard

Join us today as we explore the compelling narrative of Chef Mike Carter at Down North Pizza in North Philadelphia, where his passion for culinary innovation and social entrepreneurship takes center stage. As a chef who has navigated the journey from incarceration to leading one of Philly’s best pizza restaurants, Mike’s story is a profound testament to the power of second chances and culinary creativity. In this episode, you’ll delve into his experiences with the U.S. prison system, his drive to reduce recidivism through community transformation, and his mission to mentor and uplift others who are leaving the prison system behind. Along with sharing insights about the societal impact of incarceration, Mike will reveal the process behind creating gourmet pizzas that are as inspired as they are delicious.

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 chefs from Philadephia.

A Taste of Philly: Chefs and bartenders Innovations – Panel Discussion

Interview with Restaurant Critic Craig Laban

Conversation with Celebrity Chef Jose Garces

Conversation with Chef Richard Landau

Interview with Chef Brian Duffy

Chef Mike Carter

Chef Down North Pizza

To donate: https://givebutter.com/c/dntreehouse

Down North Pizza Instagram: https://www.instagram.com/downnorth_pizza

Chef Mike Carter Instagram: https://www.instagram.com/coolhandmiz/

Chef Mike Carter Website: https://chefmikecarter.com/