In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami's Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors.Growing up in Peru, Chef Nando was exposed to a rich tapestry of flavors and aromas that influenced his approach to cooking. He shares with us the dishes that remind him of his childhood and the most influential person in his career. He also explains how he defines Peruvian cuisine and the top three must-try Peruvian and Nikkei dishes. At Itamae, Chef Nando works alongside his sister and father, and we got an insight into how they work together and their individual areas of focus. Listen to my conversation with chef Nando Chang on Apple Podcast here!Listen to my conversation with chef Nando Chang on Spotify here!

What you'll learn from chef Nando Chang at Itamae

The smells that remind chef Nand Chang of his childhood 4:21The flavors of Peru 5:21Chef Nando Chang's young love for spicy food 6:13The rich cultural diversity of Peruvian food 7:52How African culture shaped Peruvian cuisine 8:53One of his favorite Peruvian dishes 12:18Chef Nando Chang's favorite type of ceviche and how it’s made 13:29The shellfish he loves the most, only found in northern Peru 15:07His recipe for Leche de tigre 15:59How he describes the food at Itamae 18:39The unusual ingredients he adds for acidity to scallop nigiri 20:53Why Itamae doesn't serve meat 21:38How Miami food fits into his dishes 22:49Traveling with the “contraband queen” 25:56How Itamae has become a family affair 26:57The best chef in the family 27:38How his father experienced restaurant culture as an immigrant 30:37The one emotion that drives his creative process 33:27How the blend of cultures is sometimes received by guests at Itamae 35:03The next evolution of his food 36:32Why he’s glad he choose food of a career in music 37:38His rules for making ceviche 40:58Where to eat in Miami 45:14His guilty pleasure food 45:44The cookbooks he finds inspiration 46:11Kitchen pet peeves 46:45His must-have condiments 47:07

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 Miami

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 Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with pastry chef Antonio BachourInterview with chef Brad KilgoreConversation with chef Jose Mendin

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

Chef Sheldon Simeon

Chef Andy Doubrava

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Because I left Peru so early, every time I go back, it's like rediscovering some part of my heritage.

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This is the way I grew up eating. And this is the way I want you to eat it. I do not care that you think this isn't how you ate it when you were in Tokyo five years ago.

Banana ketchup is a condiment that is popular in the Philippines and other parts of Southeast Asia. It is made from mashed bananas, vinegar, sugar, and spices, and has a sweet and tangy flavor similar to tomato ketchup. While it may not be as well-known in the United States as tomato ketchup, it is becoming increasingly popular in American restaurants as a unique and flavorful condiment.

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!

How Banana Ketchup is used in the U.S.

One example of a non-Filipino and Southeast Asian restaurant that uses banana ketchup in the United States is Pok Pok, a Thai restaurant chain with locations in Portland, Oregon and New York City. At Pok Pok, banana ketchup is used as a condiment for their famous Ike's Vietnamese Fish Sauce Wings. The wings are coated in a mixture of banana ketchup, fish sauce, and sugar before being deep-fried and served with a side of the ketchup for dipping.

Another example is The Halal Guys, a popular chain of halal food carts and restaurants in the United States. The Halal Guys serve a variety of Middle Eastern and Mediterranean-inspired dishes, including gyros and falafel, which are served with a side of banana ketchup as a condiment.

In addition to these chain restaurants, many smaller, independent restaurants and food trucks in the United States are also starting to incorporate banana ketchup into their menus. For example, the food truck "The Hangry Buffalo" in Portland, Oregon serves buffalo chicken sandwiches topped with a spicy banana ketchup slaw.

In conclusion, while banana ketchup may not yet be as widely used in the United States as tomato ketchup, it is gaining popularity as a unique and flavorful condiment in American restaurants. From Thai wings to Middle Eastern falafel, banana ketchup is finding its way onto menus across the country.

Banana Ketchup recipe

Here is a recipe for making Banana Ketchup at home (recipe created by A.I.)

To make banana ketchup, you will need the following ingredients:

4 cups mashed bananas (about 6-8 medium bananas)

1 cup white vinegar

1 cup sugar

1 tsp salt

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp ground allspice

Instructions:

In a large saucepan, combine the mashed bananas, vinegar, sugar, salt, paprika, onion powder, garlic powder, and allspice.

Bring the mixture to a boil over medium heat, stirring frequently.

Reduce the heat to low and simmer for 20-30 minutes, or until the mixture has thickened to a ketchup-like consistency.

Remove the saucepan from the heat and let the ketchup cool completely.

Transfer the ketchup to a jar or container with a tight-fitting lid and store in the refrigerator for up to 2 weeks.

Here are three unexpected recipes that use banana ketchup as an ingredient:

Savory dish: Banana ketchup glazed pork chops - In a small bowl, mix together 1/2 cup of banana ketchup, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp of sriracha. Brush the mixture over pork chops and grill or bake until cooked through.

Dessert or ice cream: Banana ketchup ice cream - In a blender or food processor, combine 1 cup of heavy cream, 1 cup of whole milk, 1/2 cup of sugar, 1/2 cup of banana ketchup, and 1 tsp of vanilla extract. Blend until smooth, then freeze in an ice cream maker according to the manufacturer's instructions.

Cocktail: Banana ketchup margarita - In a blender, combine 1/2 cup of tequila, 1/4 cup of banana ketchup, 1/4 cup of lime juice, and 1/4 cup of simple syrup. Blend until smooth,

Join us on the latest episode of 'Flavors Unknown' as we embark on a culinary journey with Miami's own Chef Jose Mendin. Originally from Puerto Rico, Chef Mendin shares the base of Puerto Rican cuisine and how it influences his cooking. Hear about his adventurous career journey and the biggest influences that shaped his cooking style. From blending cultures in his dishes to his inspiration for Pubbelly Sushi's most popular roll, Chef Mendin takes us on a tour of his diverse and exciting cooking style. Discover the concepts behind his popular restaurants and his thoughts on the evolution of Miami's food scene. Get a glimpse into his leadership style and best advice for aspiring entrepreneurs. Take a food tour with the chef as he shares his guilty pleasure foods and the cookbooks that inspired him the most.

What you'll learn from chef Jose Mendin

The base of Puerto Rican cuisine 3:18

His ultimate goal for the food he cooks 4:22

How food became his life’s work 5:49

His biggest career influences 7:33

Culinary school versus kitchen experience 9:09

An example of bringing two cultures together in one dish 11:12

What he learned cooking in Spain 13:40

How Mendin describes his diverse cooking style 15:22

Getting creative with dumplings 16:19

The inspiration for Pubbelly’s most popular roll 17:53

A dish that he makes to impress his mom 19:08

The concepts of the restaurants he’s involved with 21:16

What’s in the works for the future 23:42

The evolution of the Miami food scene 26:39

Next generation chefs to watch in Miami 27:29

Influences he’s noticing pop up around Miami 28:15

How the city welcomes everyone into the restaurant scene 29:34

Mendin’s leadership style 32:25

His best advice for aspiring entrepreneurs 34:19

A food tour through Miami 35:39

His guilty pleasure foods 36:54

The 3 cookbooks that inspired him the most 37:24

His kitchen pet peeves 38:50

The essential condiments in his restaurants 39:25

How he makes their signature chili crunch 39:41

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 in Miami

Don't miss out on the chance to hear from these talented chefs from Miami.

Conversation with Pastry Chef Antonio Bachour

Conversation with chef Brad Kilgore

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

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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Every time I do something, it has to be bold. It has to be memorable. I don't like cooking just to do it. I want everybody to remember what they ate.

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When you enjoy doing something, then you make it your life’s work and try to be the best at it. You're going to live a very happy life if you wake up every day doing something you love.

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When you're going to find a job in the kitchen, nobody asks you for a diploma. They only care about what you can do.

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Aji amarillo is a type of chili pepper that is native to Peru and is commonly used in Peruvian cuisine. It has a bright orange color and a slightly fruity, spicy flavor that adds depth and heat to dishes. Aji amarillo is a staple in many Peruvian restaurants and is often used to create flavorful sauces, marinades, and condiments.

Peruvian cuisine has gained popularity in recent years, and many restaurants in the United States now feature dishes that incorporate aji amarillo. Some popular Peruvian dishes that feature aji amarillo include ceviche, lomo saltado, and aji de gallina. These dishes often include aji amarillo peppers, either fresh or in the form of a sauce, to add flavor and heat.

In addition to traditional Peruvian restaurants, aji amarillo is also finding its way into non-Peruvian restaurants in the United States. Some chefs are experimenting with using aji amarillo in new and creative ways, incorporating it into dishes that may not traditionally feature the pepper. For example, aji amarillo may be used to add flavor and heat to grilled meats, sauces for pasta or pizza, or even in desserts such as ice cream or sorbet.

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!

The taste of the Aji Amarillo

Aji Amarillo has a distinct, fruity and slightly sweet flavor, with a moderate to high level of heat. The heat level can vary depending on the specific pepper and where it is grown. The heat typically builds up slowly in the mouth, and the flavor can linger for a while after eating. Some people describe the flavor as having notes of apricot, peach, or tropical fruit. Aji amarillo is often used to add a unique and complex flavor to dishes, rather than just heat. It's versatile and can be used in many ways in your cooking.

Three unexpected recipes that use aji amarillo:

Savory dish: Aji Amarillo Mashed Potatoes - To make this dish, you will need to roast a few aji amarillo peppers and blend them with mashed potatoes, butter, and milk. This will add a spicy, flavorful twist to your traditional mashed potatoes.

Dessert or ice cream: Aji Amarillo Sorbet - To make this sorbet, you will need to blend aji amarillo peppers with sugar, water, and lime juice. The result will be a spicy, refreshing sorbet that is perfect for a hot summer day.

Cocktail: Aji Amarillo Margarita - To make this cocktail, you will need to blend aji amarillo peppers with tequila, lime juice, and orange liqueur. This will create a spicy, flavorful margarita that is sure to impress your friends.

Three examples of menu dishes using aji amarillo outside of Peruvian restaurants

Spicy Aji Amarillo Chicken Wings - These chicken wings are coated in a spicy aji amarillo sauce, which adds a bold, flavorful kick to the wings. They can be served as an appetizer or as a main course, and are sure to be a hit with spicy food fans.

Aji Amarillo Shrimp Pasta - This pasta dish features shrimp tossed in a creamy aji amarillo sauce, which adds a spicy, fruity flavor to the dish. It can be served with your choice of pasta and garnished with fresh herbs and Parmesan cheese.

Grilled Aji Amarillo Steak - This steak is marinated in a spicy aji amarillo sauce before being grilled to perfection. The aji amarillo adds a bold, flavorful kick to the steak, making it a unique and delicious main course.

10 examples of dishes with Aji Amarillo

Chicken: Aji amarillo can be used to create spicy, flavorful marinades or sauces for grilled or roasted chicken.

Today, we have a special episode of the flavors unknown podcast as we delve into the topic of leadership sttyles in the hospitality industry.

Our guests for this episode are a panel of experts in the field, including renowned chef and restaurant owner of a.o.c. and Caldo Verde in Los Angeles, Suzanne Goin, chef and owner of the two Michelin star Gabriel Kreuther Restaurant in New York, Gabriel Kreuther, and former Executive Chef of the Fairmont Hotel n Austin, André Natera and now author and podcast host of the Chef’s PSA podcast.

This episode is a follow-up panel based on the chapter "The Kitchen as Metaphor for Life" in our host's new book, Conversations Behind the Kitchen Door.

In this episode about Leadership Styles, our guests share their insights on the most important skills for a leader to have in the industry, their leadership style, and the challenges and trends they see in hiring today.

What you'll learn from this panel discussion

How Suzanne describes her leadership style 3:29

Why André takes a personal approach to leadership 4:20

Why the success of the individual depends on the whole team 8:03

Making sure the culture you’re creating sticks 9:06

The importance of the handshake (10:36)

Why Suzanne believes in tough love when it comes to the leaders in her kitchens 12:47

Honesty is always the best policy in the kitchen 14:58

How leadership styles evolve 15:36

Fine-tuning your leadership style through maturity 16:28

The hiring practices of esteemed chefs 18:41

Why you shouldn’t mix goldfish with sharks 21:21

Why Suzanne prefers to hire from within 22:52

Hiring challenges today’s chefs are facing 25:26

What culinary school promises but can’t deliver 29:17

The one thing all managers in Gabriel’s kitchen have in common 31:47

How restaurants are fighting for the same staff 32:30

Qualities that make a good mentor 37:45

Andre’s advice to cooks who are looking for a mentor 40:20

Why mentoring needs to be a two-way street 41:39

Their favorite question to ask in job interviews 43:09

Industry advise that has helped them in their careers 45:13

Books on leadership every chef should read 48:21

The worst call-out excuses they’ve ever heard 49:29

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

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 Masako Morishita, Carlo Lamagna, and Fermín Nuñez.

Conversation with chef Suzanne Goin

Interview with chef Gabriel Kreuther

Conversation with chef Andre Natera

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

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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[After Covid] a lot of chefs made decisions along the way to put people in positions that maybe weren't ready for. If I have a crown and I put it on you, it doesn't mean you know how to run a kingdom yet. –André Natera

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I feel like people really want to be heard. And they want to feel like they're important. It's key to take the time to invest in each staff member so that they feel that because that is what gets them to stay and work hard for you.  –Suzanne Goin

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Date syrup is a sweetener made from the juice of dates. It is a thick, dark liquid with a rich, caramel-like flavor. It is used in cooking as a natural sweetener in a variety of dishes, including desserts, baked goods, and savory dishes. It is also used as a topping or drizzle for pancakes, waffles, and oatmeal. In Middle Eastern cuisine it is commonly used in traditional dishes such as baklava, falafel, and is also drizzled over labneh. In restaurants, it may be used as a natural sweetener in salad dressings, marinades, and sauces, and as a garnish for desserts. It can also be used as a natural sweetener in hot and cold beverages like coffee and tea.

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!

Why is Date Syrup becoming popular in the U.S.

Date syrup is becoming a popular alternative sweetener in the United States for its natural and healthy properties. It's high in antioxidants, minerals, and vitamins, and has a low glycemic index, making it perfect for those watching their blood sugar levels. Its versatility in cooking and baking, as well as its use in coffee and tea, make it a go-to sweetener. The growing popularity of Middle Eastern cuisine is also introducing more people to the unique taste and versatility of date syrup. With more companies producing and selling date syrup in the US, it's now more easily accessible to purchase and use.

How to make Date Syrup?

Here is a simple recipe to make at home (recipe created by A.I.)Ingredients:1 pound of Medjool dates, pitted3 cups of water1 tsp of lemon juice (optional)Instructions:Soak the dates in 3 cups of water for a minimum of 2 hours or overnight.Drain the water and reserve it.Add the soaked dates to a blender and blend until smooth.Pour the blended mixture into a saucepan and add 2 cups of the reserved water.Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.Add lemon juice, if using, and stir.Remove from heat and let it cool for a few minutes.Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.The date syrup is now ready to use. Store it in an airtight container in the refrigerator for up to 3 months.Note: the ratio of dates to water can be adjusted depending on the desired consistency, usually 1:2 or 1:3. Also, the syrup can be flavored with vanilla, cinnamon, or other spices to taste.

BBQ Sauce recipe featuring Date Syrup

Ingredients:1 cup ketchup1/2 cup date syrup1/4 cup apple cider vinegar2 tbsp Worcestershire sauce2 tbsp Dijon mustard2 cloves of garlic, minced1 tsp smoked paprika1 tsp onion powder1/2 tsp black pepper1/4 tsp cayenne pepper (optional)Instructions:In a medium saucepan, add the ketchup, date syrup, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper (if using).Stir the ingredients together and bring the mixture to a boil over medium heat.Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.Taste and adjust the seasoning as needed.Remove the sauce from heat and let it cool for a few minutes.The BBQ sauce is now ready to use. Store it in an airtight container in the refrigerator for up to 2 weeks.This BBQ sauce can be used as a marinade for meats, fish, and vegetables, or as a dip for chicken wings, ribs, and other BBQ favorites. It's sweet,

In today’s episode, I talk to Chef Brad Kilgore, the Miami-based chef who has been named “Best New Chef in America” by Food and Wine Magazine. His Florida-American cooking style blends multi-cultural elements that have helped put his food on the map in Miami and beyond.

You’ll hear about Kilgore's childhood memories and how they influence his cooking. You'll also hear about the culinary journey that has inspired  his innovative style of cooking. He shares the details of his new restaurant MaryGold’s Brasserie, his approach to cocktail pairing, and the vibrant food scene in Miami.

What you'll learn from Chef Brad Kilgore

The smells that remind him of his childhood 3:33

The story of his first recipe 4:09

How he got started in the restaurant business 5:12

Harnessing his creative gifts through food 6:42

His culinary influences throughout life 7:08

How his wife helped him on his journey 9:02

What he learned during his time in Italy 9:39

The culinary concepts at Marigold 11:27

What classic European food is missing 14:01

His favorite style of cooking 17:23

How travel experiences inspire his food 18:47

His most current culinary influence 21:16

How he explains the sensation of umami 22:07

Using pastry techniques to create savory dishes 23:17

How the Wynwood Food Program began 26:27

What you can find at Mary Gold’s Brasserie 27:30

The multi-cultural influences he incorporates 29:49

Creative duality in the form of a dirty martini 32:57

The growing Miami food scene 34:11

What it’s like to be a chef 38:40 

Advice to aspiring chefs 39:53

Top restaurants in Miami 41:39

His guilty pleasure food 43:31

Most inspiring cookbooks 44:08

Kitchen pet peeves 44:38

Must-have condiments 45:32

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 taking place in Miami

Don't miss out on the chance to hear from other talented chefs and gain insight into the cuulinary world in Miami. Check out the link below for my conversation with Pastry Chef Antonio Bachour.

Conversation with chef Antonio Bachour

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

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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It's a harsh world out there. And there are some people that want you to succeed, and I want my team to succeed. But there are also other people that want you to get in line and follow their path. And I didn't realize that at a young age, I thought everyone was out to help each other. Maybe I was a little naive.


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I want to give you something you might recognize, maybe have an element of nostalgia or recognizability. But on the palate and presentation, it's new.

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You do need to manifest because if you want to be a restaurateur or the owner of your restaurant, it's not going to happen during dinner service on the hotline. You’ve got to get out of your bubble or your circle and knock on doors and let people know that's what your goals are.


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I think chefs are somewhat responsible for supporting their local communities and sourcing locally when it's good and when it's quality and when it's in season.

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Sambal is a spicy condiment or sauce that has gained popularity in the United States in recent years, thanks to its versatility and bold flavor. Originally from Southeast Asia, sambal sauce is made with chili peppers, shallots, garlic, and salt, and may also include other ingredients such as vinegar, sugar, and shrimp paste. It is commonly used in Indonesian, Malaysian, and Singaporean cuisine, but has also found its way into the menus of many non-Asian restaurants and bars in the United States. It is a great addition to many different types of dishes, including grilled meats, fried rice and noodles, steamed or stir-fried vegetables, sandwiches, burgers, soups, stews, grilled cheese sandwiches, roasted or baked potatoes, tofu, tempeh, and avocado toast.

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!

The taste of the Sambal sauce

In terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in.

Sambal recipe

Here is a recipe for making sambal at home (recipe created by A.I.)Ingredients:1 cup chili peppers, seeds removed (you can use bird's eye chili peppers, jalapeno peppers, serrano peppers, or a combination)1/2 cup shallots, peeled and roughly chopped4 cloves garlic, peeled and roughly chopped1 teaspoon salt2 tablespoons vinegar (you can use white vinegar, rice vinegar, or apple cider vinegar)2 tablespoons sugar (you can use white sugar, brown sugar, or palm sugar)2 tablespoons shrimp paste (optional)Instructions:In a blender or food processor, combine the chili peppers, shallots, garlic, and salt. Pulse until the mixture is finely chopped.Transfer the mixture to a small saucepan and add the vinegar, sugar, and shrimp paste (if using). Bring the mixture to a boil over medium heat, stirring frequently.Reduce the heat to low and simmer for 5-10 minutes, or until the mixture has thickened slightly.Remove the saucepan from the heat and let the sambal cool to room temperature. Transfer the sambal to a clean jar or container and store in the refrigerator until ready to use.This recipe makes about 1 cup of sambal, and it will keep in the refrigerator for up to 2 weeks. You can adjust the heat level by using different types of chili peppers or adjusting the amount of chili peppers used. You can also adjust the flavor by using different types of vinegar or sugar. Enjoy!

Nasi Goreng recipe featuring Sambal sauce

One savory dish that uses sambal as an ingredient is Nasi Goreng, a popular Indonesian fried rice dish. To make Nasi Goreng, you will need the following ingredients:2 cups cooked rice1 tablespoon vegetable oil2 cloves garlic, minced1 small onion, diced1 cup diced chicken, beef, or shrimp2 tablespoons sambal2 tablespoons soy sauce1/2 cup frozen peas and carrots2 green onions,

In this episode, we bring together three expert chefs from across the United States - Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from Austin, Texas - to discuss the importance and influence of culinary techniques in the world of food. Drawing from my new book "Conversations Behind The Kitchen Door", we delve into the topic of technique beyond the classic French culinary styles and explore whether these chefs see themselves as artists or craftspeople, and what role technique plays in their creative process. We also discuss the relevance of French culinary techniques in today's diverse American culinary landscape, and the role of the internet in culinary education.

What you'll learn from this panel discussion

The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43

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

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 Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with chef Masako MorishitaInterview with chef Carlo LamagnaConversation with chef Fermin Nuñez

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

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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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, it's not necessarily the be-all and end-all. There's a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they're pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

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In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including Iron Chef America, Beat Bobby Flay, and Top Chef. You’ll hear about her cooking competition experiences, her food concepts at South and Pine, and how she goes about her creative process. She also shares some recipe guidelines for cooking the perfect pork chop.

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!

What you'll learn with chef Leia Gaccione

The smell that reminds chef Leia Gacione of her childhood (2:45)Why food became so central to her life (4:06)Chef Leia Gaccione's first on-camera accident (5:17)Why she loves cooking on television (6:56)The obscure Scandinavian ingredient that gave Leia Gaccione PTSD (8:38)Two major career influences she’s worked with (10:16)Her spontaneous first sous chef role (10:46)The business skills she learned from Bobby Flay and his team (12:41)Her seasonal food supplier (13:49)The food concept at South and Pine (16:27)How she’s using seasonal ingredients right now (17:33)Her top priority when she travels  (19:07)How the pandemic is still affecting the restaurant business (21:09)Staff mistreatment since the pandemic (22:56)New menu inspiration to watch out for on her menu (26:00)Exciting collaborations with other local restaurants (26:52)Her goal for the upcoming year (28:32)A classic pork chop and apple dish you can make at home (29:20)One of her best career experiences so far (31:09)How imposter syndrome creeps up (32:30)Where to eat and drink in Morristown (33:59)Guilty pleasure foods she loves (35:49)Cookbook recommendations (36:49)Kitchen pet peeves (38:10)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast

Links to other episodes in New Jersey

Conversation with Chef Sam Freund from White BirchConversation with chef Ehren Ryan from Common Lot

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

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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Morristown – South and Pine

Seasonal salad at South and Pine

South and Pine restaurant

Lamb meatballs from chef Leia Gaccione

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Watching cooking shows is really what started my love affair with food and I was always very enamored with watching people cook on television.


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I love doing cooking competitions. They are a lot of fun and a big adrenaline rush, and very nerve-wracking. I feel this industry today prepares you for that. Every day is like Iron Chef.

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Through the pandemic, we have seen such a divide in this country.