5  Providence Restaurants. Today, I’m sharing a panel discussion I had with 5 of Rhode Island’s finest culinary professionals at the Star Chef’s event in Providence. Chef Derek Wagner from Nick’s on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.
You’ll hear what makes the cuisine of New England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape.

What you'll learn from this 5 Providence Restaurants

Perspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51The two cities that are leading the food scene in Rhode Island 5:17Why Newport is tough for new restaurants 6:11How the seasons and landscape affect the food 6:47Why Providence has a Napoleon complex 10:55The importance of taking risks and standing out 13:16How the scene has become more representative of New England 10:40The pros of their proximity to Boston 18:50How Covid scrapped the seasonal restaurant trend 20:37Creating community through the local food system 22:19Having pride in what’s local to your area 26:36Highlighting local fish that weren’t popular before 29:065 Providence Restaurants talk about building a menu around what’s available rather than what you want 30:44Reducing waste in the local food system 32:56How ideas for new dishes are formed 34:48Giving everyone a voice in the creative process 36:07Coming up with a seasonally inspired cocktail menu 38:37The alchemy of cooking 44:04How trends shape menus for each chef from 5 Providence Restaurants 47:42The role of Covid in the fast casual trend 49:26Incorporating fermentation into the kitchen 51:55Trends chefs would like to see take hold 53:37The future of fine dining 54:32How restaurants are returning to niche dishes 58:12The pros and cons of running a food truck 59:45What food says about place and time 1:07:33The role of AI in kitchens 1:09:25How customers can help shape the future of food 1:15:14Sneaking education onto the plates people eat 1:17:21Serving up authenticity 1:19:45

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 from New England

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 chef Derek Wagner and chef Jamie Bissonnette.Conversation with Chef Derek WagnerInterview with Chef Jamie Bissonnette

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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One thing I've always liked about Providenc...