flavors unknown podcast

By Emmanuel Laroche - Show Host

We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.... more

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FAQs about flavors unknown podcast:

How many episodes does flavors unknown podcast have?

The podcast currently has 214 episodes available.

flavors unknown podcast episodes:

November 23, 2021 How to Turn a Passion for Pies into a Successful Business, with Kat Gordon
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.
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47min
November 09, 2021 Declan Horgan – Following the American Dream
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.
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45min
October 26, 2021 Junior Merino Defines Nuevo Latino Cuisine
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.
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42min
October 12, 2021 François Payard – Living in the Future!
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.
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46min
September 28, 2021Talking Hispanic Heritage Month with 3 Chefs in Austin
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 questions
Link 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 San
Conversation with Pastry Chef Antonio Bachour from Miami
Interview with Pastry Chef Philip Speer from Austin
Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville
Interview with blogger and author Mely Martinez
Conversation with chef Shamil Velazquez from Charleston
Interview with Celebrity Chef Jose Garces
Conversation with chef Jonathan Zaragoza from Chicago
Interview 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

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 Grill
La Condesa
Nixta Taqueria
Hispanic heritage Month
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1h 18min
September 14, 2021 Alan Bergo – The Forager Chef
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.
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52min
August 31, 2021 Erik Ramirez Revisits His Culinary Peruvian Heritage
As the world becomes more global, influences merge to create new and exciting “traditional” foods. But the truth is that in many parts of the world, this fusion of cultural influences has been going on for generations. The cuisine of Peru is perhaps one of the best examples of how crossover influences can shape culinary traditions into something wholly unique.
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46min
August 17, 2021 Erin Kanagy-Loux – The MacGyver of Pastry
Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry. She is most recognized for her work in celebration and wedding cakes and has been featured in NY Magazine Weddings.
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48min
August 03, 2021 Zayde Naquib – The Quest for the Perfect Cup of Coffee
Coffee culture has come a long way in the last two decades, from simple drip to...brewing espresso without a machine? Shop owners, curious baristas, and creative roasters are constantly on the lookout for new ways to enjoy the complex flavors of the coffee bean. This is an industry that’s in a constant state of evolution, as evidenced by today’s guest.
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49min
July 20, 2021 Bachour: World’s Best Pastry Chef, Puerto Rico Inspired
Antonio Bachour is an American pastry chef. In 2011, he was named one of the ten best pastry chefs in America. He is today one of the most prolific pastry chefs in the world.
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43min

FAQs about flavors unknown podcast:

How many episodes does flavors unknown podcast have?

The podcast currently has 214 episodes available.

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