In today’s episode, you’ll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and Owner of Rolo’s. Celia Lee is the Pastry Chef at Naro. And Matt Reysen is the Bar Director at Al Coro. This episode is sponsored by Symrise NA.

You’ll hear about some of the most innovating and exciting things happening in this industry across the city. Plus, they share the stories of their paths to success, their creative processes, and how their cultural background influences their work. 

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.

Don’t miss out on the chance to hear from NYC talented chefs and gain insight into the world of culinary techniques.

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez

Interview with pastry chef Erin Kanagy-Loux

Conversation with chef Dan Kluger

When we opened, we didn’t have the money to make the space or anything about it look more fine dining than it actually was. We were in the Lower East Side where it didn’t make sense for us to do something that didn’t fit the neighborhood. – Jeremiah Stone

Everybody in the restaurant was like ‘don’t go to culinary school, you don’t want this job. You don’t want to be like me’, and I was like ‘I do. I love this!’. I thought of it as a party job, I was having fun. – Trigg Brown

If you make a sauce and you don’t like that flavor, you can fix it by adding more spices. But for pastry, it’s different. If you forget one ingredient, especially like salt or sugar in bread, you cannot fix it. You literally have to start from the bottom. – Celia Lee

Jeremiah Stone

Trigg Brown

Rafiq Salim

Celia Lee

Matt Reysen

Contra restaurant

Wildair restaurant

Win Son restaurant

Win Son Bakery

Rolo’s restaurant

Naro restaurant

Al Coro Bar