flavors unknown podcast

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.

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.

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.

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.

2009 Food & Wine magazine “Best New Chef” Kelly English is executive chef/owner of acclaimed Restaurant Iris and The Second Line in Memphis. English has been featured in Food & Wine magazine, Everyday with Rachel Ray, Bon Appétit, Garden & Gun, and the cookbook Wild Abundance.

'Her Name Is Chef' is a documentary film by Peter Ferriero that spotlights six bad-​ass, inspiring, sheroes of the kitchen.

Born and raised in NYC, Dan grew up in a family where cooking always played a major role. He spent his externship in the dining room of Danny Meyer’s
Union Square Cafe. Under Chef Floyd Cardoz’s direction, Dan was able to fine-tune his cooking techniques, the balance of flavors and textures in his dishes, and the use of Indian spices. Dan was hired by Tom Colicchio, as the Executive Chef for a project he was consulting on called
 The Core Club. Dan left The Core Club in late 2008 to join the Jean-Georges team where he helped open restaurants in
 Arizona, Utah, DC and New York.

Today’s guest is Pastry Chef Philip Speer, owner of the Comedor restaurant in Austin, Texas. Growing up spending time in south Texas and Chicago gave him access to global culinary influence. Combining those influences with his Mexican heritage gave rise to his unique style evidenced by his combinations on the menu at Comedor. Today, you’ll hear about his inspirations, the creative ways he blurs the line between sweet and savory, and his personal rocky path to greatness that’s motivated him to help other industry professionals make healthier, more sustainable choices. 

What we covered in this episode

Philip Speer describes the unique architectural characteristics of Comedor (3:28)

The culinary inspiration of the food and how it’s sourced (5:59)

Chef Philip Speer talks about his sweet inspirations from the dessert menu (9:12)

Finding the right balance between sweet and savory (13:29)

Why servers are your best link to customer feedback (15:41)

How to think from a guest’s perspective according to Chef Philip Speer (16:58)

Why staging is becoming more challenging for aspiring chefs (18:40)

Philipe Speer suggests taking a culinary vacation in your own town or city (19:16)

Industry mentors who helped shape his career (23:05)

Changes taking place in the restaurant industry (26:26)

Creating an environment of openness and mutual respect (29:15)

Finding the motivation to shift bad habits into a healthier lifestyle (30:52)

Alcohol abuse within the hospitality industry (33:56)

A new, healthier way of bonding for staff (36:24)

Making Mexican inspired sweets at home (39:32)

A culinary tour of Austin with Chef Philip Speer (42:15)

One thing he’d like to change about the culinary education system (45:51)

Series of rapid-fire questions.

Link to the podcast episode on Apple Podcast 

Links to other episodes in Austin

Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera - The Culinary Yoda

Chef Fiore Tedesco – L'Oca D'Oro

Chef Michael Fojtasek – Olamaie

#gallery-1 {

margin: auto;

}

#gallery-1 .gallery-item {

float: left;

margin-top: 10px;

text-align: center;

width: 25%;

}

#gallery-1 img {

border: 2px solid #cfcfcf;

}

#gallery-1 .gallery-caption {

margin-left: 0;

}

/* see gallery_shortcode() in wp-includes/media.php */

TresLeches from Pastry Chef Philip Speer

Bacon and Egg Breakfast Taco

Dessert at Comedor by Philip Speer

Mil Crepa – Almond flour tortillas soaked in cafe de olla, layered with Mexican chocolate pastry cream

Click to tweet

A great chef should be eating out as much as they can and experiencing food from so many different places.

Click To Tweet

If you don't have the money to travel, you can take a pretty interesting trip in your own city. I guarantee you there's dozens of restaurants you haven’t tried that could show you an experience that you've never seen.

Click To Tweet

People are coming to this job now because of a love a drive and a passion and wanting to make this a career and not not just sort of a last chance of survival.

Click To Tweet

We need to understand that vulnerability is important and being able to open up and have really important conversations in our industry.

Click To Tweet

If someone is not feeling physically or mentally up to the task that should be said and not felt shame for feeling that way or saying something about it.

Click To Tweet

Having an awareness and openness is what we need to continue to push. That's where we can grow, and as we grow, that change becomes less uncomfortable.

Click To Tweet

Social media

Pastry Chef Philip Spear

Instagram

Facebook

Social media

Comedor

Instagram

Facebook

Links mentioned in this episode

https://comedortx.com/

comedorrunclub.com

John Mariani is an author, journalist, and food critic. He was a long-time restaurant critic for Esquire Magazine, the New York Times, USA Today and the Westchester Gannett Newspapers.

Chef Levon Wallace, the former chef at Cochon Butcher, Gray & Dudley and Strategic Hospitality, starts up a new pretzel venture in Nashville, TN.