flavors unknown podcast

Lamar Moore – Striving for Greatness

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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 
    • 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!
      • Click to tweet

      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

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      flavors unknown podcastBy Emmanuel Laroche - Show Host
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