In this episode of Flavors Unknown, host Emmanuel Laroche sits down with Dinara Kasko, the Ukrainian pastry artist who’s revolutionized the world of baking. Combining her architectural background with a passion for pastry, Dinara creates breathtaking edible sculptures using cutting-edge 3D printing techniques. Her unique approach has earned her international acclaim, inspiring bakers and artists alike.

Dinara shares her incredible journey—from her memories of traditional desserts growing up in Ukraine to her rise to fame as a 3D pastry pioneer. She opens up about how the war in Ukraine forced her to relocate with her family while continuing to innovate and grow her business. You’ll hear how she finds inspiration, manages her creative process, and uses technology like AI to bring her edible designs to life.

What you'll learn from Baker Dinara Kasko

Memories of Home: Dinara Kasko reflects on her childhood in Ukraine and the influence of her mom’s cooking. (3:11)

Traditional Desserts: Discover the classic sweets that shaped Dinara’s early love for baking. (4:54)

Before Pastry: Her career path as an architect and designer before diving into the world of baking. (10:34)

First Dessert: The story of the first dessert Dinara Kasko ever made. (7:57)

The Transition to Pastry: How she turned baking into a full-time career. (8:54)

A Quick Rise to Fame: When Dinara’s innovative work captured global attention. (11:03)

Architectural Inspiration: How she merges her design expertise with pastry. (12:42)

Her 3D Designs: Behind the scenes of her famous molds and intricate creations. (14:53)

Sharing Creativity: How Dinara inspires others through her work. (17:17)

Creating Unique Molds: The process of turning inspiration into tangible designs. (18:29)

AI in Pastry: How technology is expanding her creative possibilities. (20:06)

Workload Management: Balancing creativity with running a business. (22:43)

The Impact of War: The challenges of maintaining a business amid conflict. (24:27)

Leaving Ukraine: Dinara Kasko's decision to relocate for her family’s safety. (27:13)

For the Kids: How her children influence her decisions and creativity. (28:22)

Advice for Bakers: Dinara’s tips for those looking to follow in her footsteps. (30:15)

Gaining Popularity: Her thoughts on building a brand in the pastry world. (31:09)

Current Projects: What Dinara is working on next. (32:10)

Where to Shop: Find Dinara’s molds and designs online. (34:44)

Rental Challenges: The difficulties of securing space for her work. (35:47)

Guilty Pleasures: What makes any food irresistible for Dinara. (37:03)

Favorite Ingredients: Her two go-to items in the kitchen. (38:34)

Pumpkin Spice Thoughts: Her take on the seasonal craze. (39:37)

Do What You Love: Dinara’s advice on pursuing passion and creativity. (41:03)

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.

Get the book here!

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Chef Sheldon Simeon

Chef Andy Doubrava

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Chef Suzanne Goin

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In today’s episode of Flavors Unknown, I’m delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal. 

What you'll learn from Chef Nancy Silverton

Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.Cooking for family (10:15) – How her grandchildren’s simple tastes bring joy and keep her connected to family.Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.New culinary adventures (20:00) – What she’s discovered about the flavors of Marseille and how it informs her cooking style.Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.Career-defining milestones (27:14) – From Campanile’s inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.The connection between fashion and food (49:15) – Nancy’s take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).Future aspirations (55:18) – Nancy’s dream collaborations, culinary lessons, and the two food destinations she still wants to explore.Key Takeaway:Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy.

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.Get the book here!

Links to other episodes with chefs from Los Angeles

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 Los Angeles.Conversation with Chef Elizabeth FalknerInside Los Angeles Food Scene: A Panel DiscussionConve...

Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent.Join us as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent's legacy through his new restaurant.

What you'll learn from Chef Danny Garcia

ChefDanny Garcia’s earliest taste memory– 3:46How a unique opportunity in high school set his path– 4:53Attending Johnson & Wales and the value of culinary education– 5:37Staging versus culinary school: Which is better?– 7:21What can’t be learned on the job?– 9:34How the workforce in kitchens has changed– 10:22Balancing work-life balance for his team– 11:35The rise of fast-casual dining and its motivations– 13:08How restaurants must meet diverse dining needs– 16:42His time at The French Laundry– 18:17Collaborating and creating with the late Chef James Kent– 20:54Honoring James Kent’s legacy through Time and Tide– 26:28Storytelling through food: A dish to expect at Time and Tide– 28:15The diversity of his team and food inspirations– 29:42ChefDanny’s favorite dish on the new menu– 30:51His carefree attitude onTop Chefand lessons learned– 32:23Advice for young chefs entering the industry– 34:37His guilty pleasure food– 37:18Kitchen pet peeves– 37:59A lesson ChefDannylives by– 38:42His dream culinary collaborations– 39:09

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.Get the book here!

Links to other episodes with the chefs in New York City

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 in NYC.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger

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Chef Sheldon Simeon

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Chef Erik Ramirez

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Time & TideKent Hospitality Group

In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that’s turning heads in the culinary world.

We dive into his Italian-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he’s managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen.

If you're a fan of bold culinary experimentation, this episode is not to be missed!

What you'll learn from Chef Robbie Felice

Robbie Felice earliest childhood memories in Jersey 3:00

Eating habits as a kid 4:08

How Robbie Felice felt about his dad’s restaurant food 4:46

The evolution of “Italian food” in his mind 5:27

Authenticity versus pure enjoyment of food 9:29

Menu items you’ll see at Bar Mutz 10:23

His most important taste tester 11:17

His decision to get into the industry 12:44

Experiencing college life at CIA 14:28

Turning his culinary goals into reality 15:32

How Viaggio was born 17:20

The food behind of Robbie Felice's restaurant concepts 19:34

Explaining Italian-American food to Italians 20:14

Putting a more Italian twist on fried calamari 21:11

Making sandwiches with love 22:46

His favorite sandwiches 23:28

The concept of Bar Mutz 24:45

His popular Japanese-Italian hybrid dish 25:07

Discovering Wafu-Italian 26:03

How he knows when he’s nailed a dish at Pasta Ramen 26:54

Dishes at his Japanese Italian restaurant 27:25

Robbie Felice's creative process 28:48

The umami-packed crispy tomato wontons 29:57

His biggest regret in his culinary experience 31:38

Advice to his younger self 32:11

How he felt when his James Beard award was announced 32:34

A food tour through New Jersey 33:54

His simple guilty pleasure food 36:35

Favorite secret ingredients in the kitchen 36:58

The chef he’d like to collaborate with 37:34

His biggest advice for aspiring chefs 38:08

Losing the fear of being wrong 39:17

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.

Get the book here!

Links to other episodes with other chefs from New Jersey

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 NJ.

Interview with Chef Leia Gaccione

Conversation with Chef Sam Freund from White Birch

Conversation with Chef Ehren Ryan from Common Lot

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Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

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Chef Robbie Felice

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.

What you'll learn from Chef Shota Nakajima

Shota Nakajima's lifelong love for cooking (3:51)

His first job working at a sushi counter (4:40)

What excites Shota Nakajima about the hospitality industry (5:27)

Learning to cook and present in front of the camera (7:19)

The blessings and challenges of being on TV (9:08)

How Top Chef changed Shota Nakajima as a chef and a leader (10:30)

Drinking culture in the culinary world (11:15)

The impact of cynicism in daily life (12:06)

Why cooking became Shota Nakajima’s passion when nothing else stuck (14:40)

His training under Michelin-starred Chef Sakamoto in Japan (17:00)

Key lessons Shota Nakajima learned from Chef Sakamoto (18:20)

Misconceptions about Japanese food culture (19:28)

The culinary style and influences shaping Shota Nakajima (20:13)

How important ratios are in Japanese cooking (20:33)

A 1-1-1 ratio found on Taku’s menu (23:01)

The role of ratios in Shota Nakajima's kitchen (24:29)

Subtraction in Japanese fine dining (26:18)

How the concept of Taku evolved over time (27:33)

Why karaage fried chicken is a favorite of Shota Nakajima (28:41)

Different styles of karaage found in Japan (31:01)

Shota Nakajima’s belief that there are two types of chefs (32:00)

Underutilized Japanese ingredients that excite Shota Nakajima (33:23)

His views on the cocktail scene and bar culture (37:50)

Exciting future projects from Shota Nakajima (39:49)

Top dining spots in Seattle according to Shota Nakajima (41:05)

A must-eat dish made by his mom (44:20)

Shota Nakajima’s guilty pleasure snacks (45:41)

The best piece of advice Shota Nakajima believes in (47:27)

The worst advice he’s heard in the industry (48:14)

Shota Nakajima’s unique approach to hospitality (48:44)

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.

Get the book here!

Links to other episodes with Japanese influences

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

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Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin

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Chef Shota Nakajima

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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.

What you'll learn from Chef James Passafaro

• 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.Get the book here!

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

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin

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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

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The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

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French technique is there. It was a good foundation for a lot of people. But I think now,

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.

What you'll learn from Chef Corey Siegel

Food memories from Corey Siegel's childhood – A look back at the flavors that shaped Corey’s love for food. [3:21]His journey from Albany to Electrolux – How Corey’s career path led him to his current role as a culinary leader. [4:10]A day in the life of the Director of Culinary Development – What it’s like to lead innovation at Electrolux Professional. [4:57]The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46]The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59]Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49]Launching new products – Insight into Corey’s process for bringing new culinary innovations to life. [9:09]Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04]The challenge of content creation – How Corey navigates the demands of social media. [10:44]Creating within the ‘sandbox’ of delicious simplicity – Corey’s approach to mastering simple yet profound culinary creations. [12:36]A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46]Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40]Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46]Training with culinary legends – The big names who’ve influenced Corey’s career. [17:37]Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22]Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52]Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05]His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30]Apprenticing at The Greenbrier – Corey’s early experiences and the path to mastery. [24:15]The road to culinary mastery – The only path to true excellence in the kitchen. [25:33]Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06]His favorite culinary destinations – The places that inspire Corey’s culinary journey. [28:14]Bucket list destinations – Where Corey Siegel dreams of traveling next for food inspiration. [31:37]The influence of music on his life – How music shapes Corey’s personal and professional life. [32:57]Working with a vocal coach – Corey’s journey into the world of music. [35:29]Musical aspirations – Corey’s dreams beyond the kitchen. [36:43]Getting in touch with Corey – How listeners can connect with Chef Corey Siegel. [39:54]Top 5 food spots in Charlotte – Corey’s must-visit eateries in his hometown. [40:48]The kitchen gadget he can’t live without – Corey’s essential tool for culinary success. [43:25]Favorite spices and condiments – What Corey Siegel always has in his pantry. [44:43]Mastering Hollandaise variations – Tips from Corey on perfecting this classic sauce. [46:02]His top musical companion in the kitchen – The tunes that keep Corey inspired while he cooks. [47:24]

I'd like to share a potential educational resource,

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.

What you'll learn from this panel discussion

Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston’s food culture and the challenges of introducing new concepts in a city with deep roots.

Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that.

Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston.

Personal Culinary Journeys (15:24 - 25:36): From Chef Matthew Bullock’s transition from tech to cooking, to Pastry Chef Monica Glass’s pivot to gluten-free baking, to Chef Laurence Louie’s exploration of the London food scene, each panelist shares the personal stories that led them to where they are today.

Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails.

The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene.

The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI’s role in food and drink, with some skepticism about current capabilities.

Social Media’s Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms.

Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability. 

Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich.

Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents.

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.

Get the book here!

Links to other episodes with StarChefs Panel Discussions

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

Links to most downloaded episodes (click on any picture to listen to th...

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.

What you'll learn from Chef Norman Van Aken

Inspiration from His Early Years: How Chef Norman Van Aken's upbringing influenced his culinary journey (2:56)Becoming a Chef: The faraway concept and challenges of becoming a chef (3:47)Early Career Struggles: His first post-war jobs and the lessons from getting fired (5:14)First Kitchen Job: How he landed his initial kitchen position (5:44)Mentorship: Influential mentors who guided him along the way (7:02)Inspirations and Style: How a changing America inspired his culinary style (9:23)Discovering Latin Cuisines: His southern launching pad for exploring Latin flavors (10:45)Florida's Culinary Nexus: The significance of Florida in his culinary journey (12:13)Literary Influences: How writers have informed his culinary philosophy (14:02)Food and Place: The connection between culinary creations and their origins (15:44)Iconic Dish Example: A signature dish blending New World flavors with haute cuisine (17:33)Freedom to Experiment: How disconnection from cultures allowed culinary innovation (19:55)French Toast with a Twist: A unique take on a classic recipe (20:42)New Menu Inspirations: What drives new dish creations (22:21)Norman’s Florida Kitchen: Insights into his popular Netflix series (23:44)Show Recipes: Highlights of the recipes featured on the show (25:17)Current Culinary Scene: His perspective on today's culinary landscape (26:53)Restaurant Listicles: Thoughts on best restaurant rankings (28:24)Education vs. Job Hopping: The importance of education and experience (31:08)Staying Relevant: How to remain pertinent in a changing industry (32:14)Celebrity Clients: Notable celebrities he has cooked for (33:43)Culinary Legacy: Chef Norman Van Aken's lasting impact on the culinary world (35:00)Jaques Pepin's 90th Anniversary Milestone: Celebrating a significant milestone (36:00)Miami Culinary Tour: A guide through Miami's food scene (37:12)Guilty Pleasure Food: His favorite indulgence (41:06)Kitchen Pet Peeves: Annoyances in the kitchen (42:27)Biggest Culinary Lesson: Key lessons from his culinary journey (43:22)Worst Advice: The worst culinary advice he’s ever heard (45:33)

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.Get the book here!

Links to other episodes with chefs from Florida

Don't miss out on the chance to hear from these talented chefs and gain insight into the world ofInterview with Chef Jeff McInnisConversation with Pastry Chef Antonio BachourConversation with Chef Brad KilgoreInterview with Chef Jose MendinInterview with Chef Nando Chang from Itamae

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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.

What you'll learn from Chef Arnold Myint

The aromatic smells and flavors of Arnold’s childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother’s memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he’s received in hospitality (36:05)An upcoming family project he’s proud of (37:34) 

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Links to other episodes with chefs in Nashville

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 ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus

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Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin

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Restaurant The International Market in Nashville

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