flavors unknown podcast

Sheldon was born in Hilo, on the Big Island of Hawaii, and acquired his love for cooking from his family’s love of cooking and entertaining. Sheldon attended Maui Culinary Academy and worked in various restaurants on Maui before competing in seasons 10 and 14 of Bravo’s hit competition cooking show “Top Chef,” winning Fan Favorite both times.

A restaurant critic and columnist, who covers culinary stars and the evolution of a dining scene that helps define our identity, one plate at a time.

Celebrity Chef, Restaurateur, TV Personality, Food Advocate, and Brand Consultant. Tiffany Derry is an American chef based in Dallas, Texas, who is well known for her appearances on Top Chef and other TV shows.

Passion is an important driving force for anyone with the desire to become a great chef. But getting yourself noticed takes a little more than passion. Chef Rikku O’Donnchu has a different way of thinking about food. He is currently responsible for the eye-catching, artfully plated dishes at Amorette in Lancaster, PA.

Hobbies are usually the things you do when you’re not working. But for some people, those off-duty endeavors can amount to a whole lot more. And, when you’re getting paid to do what you love, it makes everything in life a whole lot sweeter. In today’s episode, we’re joined by Kat Gordon of Muddy’s Bakeshop in Memphis, Tennessee. This colorful bakery was named one of “The South’s Best Bakeries of 2021” in Southern Living magazine’s annual roundup.

Following your dreams is something a lot of people talk about, but the courage to follow them to another country isn’t so easy to conjure up. Picking up and moving to the other side of the world isn’t for the faint of heart. But, if the opportunities you’re looking for don’t come knocking where you are, then moving and starting over is the only way to make a name for yourself. This is what Chef Declan Horgan did.

Today, there’s a renewed interest in rediscovering the roots of real Mexican food, and young chefs are taking pride in highlighting those foods on their menus. Growing up in central Mexico, Junior Merino began cooking when he was just 10. Merino created in 2006 The Liquid Chef, Inc. Merino earned the title of 2006 StarChefs. In 2017, Merino moved from NYC to Michigan and open M Cantina in Dearborn.

François Payard is a third-generation French Pastry Chef born in Nice (France), author, and culinary consultant. He discusses what it’s like working in the best restaurants in the world, selling pastries in a restaurant versus in a bakery, and how the art of pastry has evolved.

In celebration of the Hispanic Heritage Month and Hispanic food, today we’re welcoming three accomplished chefs from Austin, Texas with a Mexican heritage.  Chef André Natira from the Fairmont Hotel, Chef Rick Lopez from La Condesa, and Chef Edgar Rico from Nixta Taqueria. They are here to share what this month honoring their cuisine means to them, how they interpret Hispanic cuisine in their respective restaurants, and the importance of corn in the culture. We’ll also take deep dive in mole that demonstrates the vast diversity, complexity, and creativity in this geographically specific sauce category.

What you'll learn about Hispanic Heritage Month and Hispanic food

Why you should visit Nixta Taqueria, La Condesa, and the Fairmont Hotel in Austin (5:24)What Hispanic Heritage Month means to them (6:01)Where Texas and Mexico meet on the plate (7:41)The expanse of Mexican cuisine (9:41)Chef Edgar Rico explains the important role of corn (12:17)Chef Andre Natera talks about how Hispanic chefs have emerged in recent years (13:17)The hierarchy of high-end Mexican food influences (21:17)Changes to the fine dining ambiance (23:04)Chef Edgar Rico and Rick Lopez share their travels through Mexico for inspiration (27:11)Adopting the Mexican attitude of cooking with love (32:26)Andre Natera talks about the Unique flavors of El Paso (35:26)How US Mexican flavors vary from food in Mexico (36:30)Chef Rick Lopez talks about expressing love through food (40:10)The difference between the French and Mexican cooking styles (40:58)Grilling techniques and working with fire (44:34)Understanding nixtamalization  with Chef Edgar Rico (46:00)A lesson in roadside tortillas (48:26)All about mole (51:41)A rare and unusual mole rosa (56:12)Breaking the mole mold (58:38)Food memories conjured up by smells (1:04:14)Industry advise that should be ignored (1:08:10)Ditching the BOH machismo (1:09:48)Series of rapid-fire questionsLink to the podcast episode on Apple Podcast https://podcasts.apple.com/us/podcast/flavors-unknown-podcast/id1438591377?i=1000536849542

Links to other episodes with Latino chefs talking about Hispanic food

Interview with chef Erik Ramirez from Llama Inn and Llama SanConversation with Pastry Chef Antonio Bachour from MiamiInterview with Pastry Chef Philip Speer from AustinConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with blogger and author Mely MartinezConversation with chef Shamil Velazquez from CharlestonInterview with Celebrity Chef Jose GarcesConversation with chef Jonathan Zaragoza from ChicagoInterview with chef Andre Natera from Austin

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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Andre Natera

Edgar Rico

Rick Lopez

Emmanuel Laroche, Andre Natera, Rick Lopez, and Edgar Rico

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I didn't realize we were eating Mexican food as kids, until other people called it Mexican food. It was just food. -Rick Lopez

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The great part about Mexican cuisine is you keep learning. It's an onion- there's so many layers that are happening right there. You think you've got one mole down, bam, you discover another one. -Rick Lopez

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I've met the farmers who cultivate our corn personally. Having that connection with my country that my parents are from- it just makes me really proud to be Mexican. -Edgar Rico

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I had no idea how to even make a tortilla. If I am about to open a restaurant, I better go learn. I took a leap of faith and it ended up being one of the most eye-opening experiences that really pulled me to my roots and my culture. -Edgar Rico

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I want to deliver food that people can wrap their head around. -André Natera

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The more I learn about Mexican food, the more I realize I don't know anything about Mexican food. -André Natera

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Andre Natera

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Rick Lopez

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Edgar Rico

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Links mentioned in this episode

Garrison GrillLa CondesaNixta TaqueriaHispanic heritage Month

We’re well accustomed to walking through the produce section of the grocery store or visiting seasonal farmers markets for our produce. But before there were grocery stores, our ancestors found their food from the forests and fields that surrounded them. This created a connection to food and environment that the grocery store experience just can’t replicate.