flavors unknown podcast

Originally from Chapel Hill, NC, Bryce moved to San Francisco, California to hone his skills as a chef. He worked for Wolfgang Puck at Postrio, then for Stuart Brioza and Nicole Krasinski at Rubicon, and finally for Daniel Humm at Eleven Madison Park. He opened his own restaurant Betony in New York (now closed).

The Philippines-born chef Carlo Lamagna spent three years at beloved downtown restaurant Clyde Common, quietly introducing Filipino dishes onto the menu, and he also ran a Filipino pop-up off and on for close to a decade before opening Maga in Portland, Oregon.

What we covered in this episode

Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas.

He shares with us the premise of the show ad his experience on TV cooking shows.

Chef Lamar Moore shares his approach to opening a new restaurant.

He talks about the food scene in Las Vegas.

Chef Lamar Moore comes back to what compelled him to become a chef and the different experiences he had traveling abroad in Europe, Greece, and Peru.

Chef Lamar Moore describes his creative process and his sources of inspiration.

Giving back to the community is essential to him and he wants to provide opportunities to the younger generation of cooks.

Chef Marcu Samuelsson.

Less than 18% of chefs are African-Americans and Chef Lamar Moore said “We have to work twice as hard just to keep up and three times as hard to earn the opportunity.”

He talks about the difficulties of being African-American today and the need for equal opportunities.

Chef Lamar Moore has a passion for mentoring African-American youth. Now with his celebrity chef status and his recent victory at the Vegas Chef Prizefight, he is, even more, empowered to show an example of black excellence to a younger generation of African-American.

He mentions that great dish recipes ca come from mistakes. He tells the story of how the Sweet Tea Brined Pork Chops came about.

Series of rapid-fire questions.

Link to the podcast episode on Apple Podcast 

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Warm heirloom beet and pumpkin salad @Bugsy & Meyer’s

Roasted Cauliflower steak @Bugsy & Meyer’s

Chef Lamar Moore award winning fried chicken Honey butter biscuit ,Mac m cheese frites

Steak tartare foil gras cream

Pimiento cheese burger recipe from Chef Lamar Moore

Moore's signature burger features two thin-smashed patties, house-made pimento cheese, and pickles on a brioche bun.

Toast the brioche buns in a frying pan with butter (both sides).

Place a slice of cheese on top of the buns.

For the patties, mix 80% Angus and 20% brisket.

Add salt and pepper to the patties.

Sizzle the burgers.

Do not press the burger down when it cooks.

For the pimiento cheese.

Mix diced smokes jalapenos, raw jalapenos, red pimientos, mayo, fresh garlic, a little bit of beer, green onions, cilantro, sour cream cream, cream cheese, ad shredded cheddar.Place the burgers on the buns.

Drop the pimiento cheese on top of the burgers.

Serve and enjoy!

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Each week I competed on a high level and I was able to get in the heads of a lot of the chefs that I competed against and make sure that I set myself apart from what they did.

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I define myself as a fun-loving chef and a person, and I like to have great camaraderie in the kitchen and with people. I'm a huge people person. I like to give back to communities.

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It's so important to me as a person and as a chef to give back to communities and I do it through food.

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I've had great people that mentored me and it's important for me to continue to echelon through other people.

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There are a lot of African-American chefs out there. We need to have a voice and a sound for ourselves to be known for who we are and culturally, for what we do.

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One of my favorite chefs is Marcus Samuelsson. I love what he does for the community. I watch how he brings up other chefs throughout his teams and his operations. I model myself out to him.

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There's a lot of things that I don't want to do that I have to do. There's a lot of things that I don't want to do that I need to do. And there's a lot of things that I don't want to do that I must do.

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Links mentioned in this episode

Bugsy &. Meyer's Steakhouse

DiGiovanni started cooking when he was just a kid, learning to bake at a very young age. Inspired by his grandmother and great-grandmother, DiGiovanni began working in restaurants in high school. He graduated from Harvard in 2019 and launched his start-up Voodles: vegetable pasta for kids.

Chef Jeremy Umansky is known as the foraging, fermenting, James Beard Award-nominated chef and owner behind Larder Delicatessen and Bakery in Ohio City

Bachelor of Science in business administration, Chef Matt Bolus chose instead to pursue his love of cooking. Bolus attended Le Cordon Bleu in London. Chef Bolus worked as a butcher and fishmonger at the James Beard award-winning FIG in Charleston, SC. He received a 2014 James Beard nomination for Best New Restaurant and his restaurant he 404 Kitchen has been named Best Restaurant in Nashville by Eater Nashville.

Chef Brian Duffy is based in Philadelphia. His proven success has made him one of the most in-demand restaurant and hospitality consultants across North America and overseas. He created “Duffified Experience Group” in 2012, a consulting firm with the realization that most of the smaller restaurant and bar operators that are out there needed someone who spoke their language & worked the way that they do. he has a podcast called 'Duffield Live'.

Chef Timothy Hollingsworth is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard. In November 2018, he will compete on Netflix’s The Final Table, a global culinary competition series.

Chef Jose Garces recently introduced me to the Head of Brand Ambassador for William Grant & Sons in the US - Charlotte Voisey. We had a great conversation about the role of a Brand Ambassador and cocktail making.

I grew up with a lot of Vietnamese friends and I would eat their food and I loved how their aunts and their parents would cook for us. They would incorporate Louisiana products or Louisiana dishes. It would either be Vietnamese dishes with the Louisiana products or Louisiana products with Vietnamese ingredients. That's how they would do it. And I thought it was just very amazing. I was just inspired by it.