flavors unknown podcast

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine.The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich cultural heritage of Panama’s food, highlighting traditional cooking techniques and key ingredients that define the region’s culinary landscape. In this engaging conversation, Chef Charlie Collins shares his insights into the unique ingredients of Panamanian cuisine, his creative process as a chef, and the evolution of culinary traditions in Panama. He discusses the influence of Italian, Chinese, African cuisines, his personal culinary heritage, and the importance of local ingredients. The recording also touches on the challenges and joys of being a chef in Panama, as well as the significance of family and cultural influences in shaping his culinary journey. What you’ll learn from Chef Charlie Collins Chef Charlie Collins was inspired to become a chef at a young age. Boquete is known for its exceptional coffee production. The restaurant Tash is named after the Embera Wunan word for plantains, a staple food. Panamanian cuisine varies significantly across regions, with unique local dishes. Tamales in Panama are made with ground corn and have distinct regional variations. The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro. Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce. Traditional cooking techniques in Panama often involve smoking meats for preservation. Nance fruit is used in various dishes and has a unique flavor profile. Panama’s culinary scene has evolved, with more chefs focusing on traditional Panamanian cuisine. The chontaduro palm is nutritious and used for oil. Tamarillo has a unique flavor and health benefits. A chef’s inspiration comes from tasting and seeing ingredients. Creativity in cooking is essential for catering events. Panamanian cuisine has been influenced by American tastes. Chef Collins aims to elevate Panamanian cuisine’s recognition. Traditional recipes often have secret ingredients. Family heritage plays a significant role in culinary skills. Ice cream and cheese are personal guilty pleasures. Boquete is known for its exceptional coffee. Chapters 00:00 Introduction to Chef Charlie Collins 01:06 Chef’s Background and Early Influences 05:10 Exploring Boquete, Panama 08:17 The Concept of Tash Restaurant 10:57 Culinary Discoveries in Panama 15:40 Diverse Regional Dishes 21:10 Key Ingredients in Panamanian Cuisine 27:25 Traditional Cooking Techniques 28:02 The Role of Smoke in Panamanian Cuisine 32:11 Exploring Unique Panamanian Ingredients 34:26 The Creative Process of a Chef 37:33 Signature Dishes and Culinary Innovations 41:45 The Evolution of Panamanian Cuisine 46:47 Influences and Inspirations in Cooking 54:14 Personal Culinary Heritage and Family Influence 57:50 Guilty Pleasures and Culinary Favorites Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef Charlie Collins Instagram Social media Panamonte Instagram Facebook Links mentioned in this episode The Panamonte Inn T’ACH restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Julio Hernandez shares his journey from Mexico to Nashville, exploring the cultural and technical aspects of Mexican cuisine, and how local ingredients influence his cooking at May de la Vida. After the Mexican corn experiment struggled in Tennessee, Julio began exploring Southern varieties. He and his team tasted corn that was milky, sweet, or reminiscent of cornflakes. They studied fat and starch content, learning which kernels could produce a pliable table tortilla and which were better suited to chips, tostadas, flautas, or quesabirria. They eventually found a Southern variety that could respond to the local environment and the needs of the kitchen. The result is not an attempt to reproduce Mexico in Nashville. Julio describes it as Tennessee-Mexican cooking: house-made chorizo with collard greens and smoked ham hock, Mayocoba beans, Tennessee corn tortillas, and pico de gallo that appears only when local tomatoes are in season. What you’ll learn from Chef Julio Hernandez Key  topics Julio Hernandez’s background and early influences The process and importance of nixtamalization Differences between corn varieties and their culinary uses Adapting Mexican cuisine with local ingredients in Nashville The operation and concept of May de la Vida’s multiple locations The role of technique and cultural fusion in modern Mexican cooking World Central Kitchen experience and community impact The significance of authenticity and innovation in cuisine Chapters 00:00 Introduction to Julio Hernandez’s background and journey04:09 Growing up between Tlaxcala and the Bronx07:38 Deciding to pursue a career in food10:26 Experiencing Mexican cuisine at the CIA in San Antonio11:16 The importance of tortillas and traditional flavors14:19 Variables in nixtamalization and their unforgiving nature17:03 Corn varieties and their impact on flavor and application19:37 Using local Tennessee ingredients in Mexican dishes23:22 Reconciling cultural influences in Nashville’s Mexican cuisine28:12 The different locations of May de la Vida and their roles36:22 Working with diverse culinary techniques and chefs38:09 Returning to roots and focusing on Mexican cuisine41:19 Community service and World Central Kitchen experience43:43 Rapid-fire questions about corn, mole, and culinary preferences  Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef Julio Hernandez Instagram Social media Maiz de la Vida Instagram Links mentioned in this episode Maiz de la Vida in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode, Nashville’s vibrant food and beverage scene is explored through insights from local chefs, bartenders, and industry experts. Discover how Nashville is evolving into a culinary hotspot with a unique community, innovative chefs, and a growing craft cocktail culture. In this episode, we explore the creative process behind innovative culinary and cocktail creations, the influence of regional ingredients, and the importance of authenticity and curiosity in food and beverage development. Joining me are four very different creative voices from Nashville’s food and beverage community: Alyssa Gangeri, chef-partner at The Butter Milk Ranch; Jesse Valenciana, founder of Secret Bodega; Alex McCutcheon, beverage director at The Patterson House; Sam Jett, who runs the kitchen at Audrey. What you’ll learn from this Panel Discussion Key topics Nashville’s food scene evolution over five years Impact of big-name chefs and brands in Nashville Community and collaboration among Nashville chefs The shift from hot chicken to diverse cuisine Open-source approach to cocktail recipes at Patterson House Nashville’s unique geographical and cultural identity The role of mentorship and training in Nashville’s bar scene Recognition and appreciation of local ingredients and farms The importance of community over ego in Nashville’s culinary scene The growth of Nashville as a national food destination The role of regional ingredients in culinary creativity The process of creating new cocktails inspired by food The importance of seasonality and local sourcing How chefs preserve flavors for year-round use The influence of regional culture on food and drink The balance between authenticity and innovation The impact of personal experiences on culinary style The role of curiosity and experimentation in the kitchen The significance of regional ingredients like mulberries and strawberries The influence of regional farms and seasonality on menu development Chapters 00:00 Introduction to Nashville’s Food and Beverage Scene05:21 Celebrating Nashville’s Cocktail Culture and Key Bartenders06:02 The Evolution of Nashville’s Hot Chicken and Culinary Identity07:15 The Spirit of Collaboration and Community in Nashville08:09 Nashville’s Growing Food Scene Compared to Chicago09:01 The Role of Mentorship and Training in Nashville’s Bar Scene09:42 The Open Source Philosophy at Patterson House11:21 Recognition of Nashville’s Unique Geographical and Cultural Identity13:56 The Future of Nashville’s Food and Cocktail Scene Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Alyssa Gangeri Instagram Social media Jesse Valenciana Instagram Social media Sam Jett Instagram Social media Alex McCutcheon Instagram Links mentioned in this episode The Butter Milk RanchSecret BodegaThe Patterson House   SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking. Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students. Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation. What you’ll learn from Chef Sarah Thompson Why Las Vegas has become a legitimate global culinary destination. The enormous diversity of regional Mexican cuisine. Why fresh heirloom masa completely changes the dining experience. How chefs respectfully learn another culture’s cuisine. How travel fuels culinary creativity. Why mentorship matters more than hierarchy. How great kitchens develop future leaders. What innovation looks like inside a James Beard Award-winning restaurant. Why authenticity starts with curiosity rather than expertise. Lessons food innovators can borrow from restaurant chefs. Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef Sarah Thompson Instagram Social media Casa Playa Instagram Links mentioned in this episode Casa Playa – The Wynn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul. This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience. Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design. What you’ll learn from Chef Maksut Aşkar Istanbul’s culinary diversity and history Difference between Ottoman and Anatolian cuisine The concept of Neolocale and tradition updating Sustainable sourcing of rare ingredients The role of storytelling in culinary experience The importance of preserving culinary heritage Innovative techniques in traditional recipes The significance of pistachios in Turkish cuisine The open-source approach to culinary knowledge The future of Turkish culinary traditions   Chapters00:00 Introduction and guest introduction01:57 Istanbul as a city of gastronomy04:00 Geography and cultural melting pot of Anatolia06:07 Differences between Ottoman palace cuisine and Anatolian home cooking09:03 Unique ingredients and regional flavors13:02 Must-try foods for first-time visitors to Istanbul15:59 The concept of Neolocale and tradition preservation19:52 Innovating while respecting culinary heritage23:05 Storytelling and educational approach in the restaurant31:00 The importance of ingredients like pistachios and mulberry molasses32:56 Sharing recipes and open source philosophy36:01 Training young chefs and culinary mentorship37:00 Rapid fire questions and personal preferences49:58 Closing remarks and future outlook Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Get the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef Maksut Aşkar Instagram Social media Neolokal Instagram Links mentioned in this episode Neolokal in Istanbul SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode of Flavors Unknown, I speak with Chef Carlos Brown, a Charleston-born Gullah Geechee chef and the chef behind Pandora on the Square near Atlanta. The conversation explores the cultural depth of Gullah cuisine, the difference between “Southern food” as a broad label and Gullah Geechee food as a specific heritage, and how Chef Carlos uses French technique, hospitality, and storytelling to bring more recognition to Lowcountry foodways. What begins with shrimp and grits, okra soup, Hoppin’ John, egg and rice, sage, and tarragon becomes a deeper reflection on food as communication, memory, dignity, and cultural authority. Chef Carlos challenges the idea that Gullah Geechee cuisine needs to be “elevated,” suggesting instead that America first needs to understand the soul, history, and intelligence already present in the food. This episode is especially relevant for chefs, culinary creators, food lovers, culinary travelers, and food industry professionals interested in heritage cuisines, cultural storytelling, and the responsibility of translating food traditions for broader audiences. What you’ll learn from Chef Carlos Brown Why Gullah Geechee cuisine should not be reduced to the broader category of “Southern food.” How Gullah food carries African, Lowcountry, coastal, and family memory through everyday dishes. Why Chef Carlos believes “the soul” is often the missing part when people talk about heritage cooking. How dishes like shrimp and grits, okra soup, Hoppin’ John, and egg and rice can carry cultural meaning beyond their ingredients. How French culinary technique can help reveal a cuisine’s depth without erasing its roots. Why education is essential to bringing wider recognition to Gullah Geechee food. How a humble dish like egg and rice can be reframed with the dignity of “the best caviar.” Why food sits at the center of communication, hospitality, and community. How Chef Carlos thinks about bringing Gullah flavors to Atlanta while staying connected to Charleston and the Lowcountry. What chefs, food brands, and culinary professionals can learn from cultural preservation done with respect, technique, and heart. Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef William Dissen Instagram Facebook Social media Pandora on The Square Instagram Facebook Links mentioned in this episode Chef Carlos Brown Shop Gullah Gourmet Pandora on the Square SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft. The guests are: Chef Dylan Jobsz from Esther’s Kitchen Chef Sarah Thompson from Casa Playa at Wynn Chef Jackson Stamper from Ada’s Food and Wine Baker Chef Kimmie McIntosh from Milkfish at Durango Social Club Bartender Joseph Arakawa from Anima by EDO The conversation repeatedly points to this shift: Las Vegas has moved beyond the buffet stereotype into a more diverse culinary community, with Chinatown and the Arts District emerging as creative hubs. The chefs share their sources of inspiration, including travel and cultural influences, and discuss the importance of seasonal ingredients. The conversation delves into the authenticity of cooking in everyday settings, the pressure of social media virality, and the importance of consistency in content creation. Ultimately, the discussion highlights the collaborative nature of cooking and the importance of nurturing talent within the culinary industry. What you’ll learn from the Panel Discussion Listeners will walk away seeing that: Las Vegas is not only the Strip; its food culture is increasingly shaped by neighborhoods, local communities, and independent creative voices.The city’s culinary strength comes from its mix of cultures, migration stories, chef collaboration, and constant reinvention.Authenticity in food and drinks is not about rigid tradition; it is about respect, understanding, flavor, and the ability to translate heritage for today’s guests.Social media matters, but the best culinary work is not built only for virality. The episode emphasizes that authenticity, relatability, and brand integrity matter more than chasing manufactured viral moments.Creativity in restaurants is not just the chef’s individual genius; it depends on teams, feedback, R&D, mentorship, trust, and systems. Chapters 00:00 Introduction to the Culinary Scene in Las Vegas06:00 Community and Collaboration in the Culinary World09:46 Local Dining Experiences on the Strip14:45 Sustainability and Employment in Hospitality19:39 The Growth of Las Vegas and Culinary Diversity23:01 The Influence of Military Background on Culinary Perspective27:02 Integrating Sri Lankan Flavors into Italian Cuisine30:28 Sources of Culinary Inspiration34:28 Maintaining Authenticity in Cuisine39:51 Coconut Delights and Culinary Memories45:07 The Challenges of Flavor Extraction49:24 The Rise of Low ABV Drinks54:20 Balancing Story and Flavor in Cocktails58:11 The Impact of Social Media on Culinary Trends01:01:23 Authenticity Over Virality01:06:12 Innovation and Originality in Modern Cuisine01:10:14 Nostalgia in Culinary Presentation01:11:27 Innovating Beverage Experiences01:12:16 Cultural Sensitivity in Food Marketing01:14:36 The Importance of Authenticity01:17:45 Balancing Creativity and Daily Operations01:19:54 Collaborative Cooking and Team Dynamics01:21:02 Research and Development in Culinary Arts01:22:18 The Importance of Team Support in Creativity01:23:14 Feedback and Iteration in Dish Development01:24:09 Balancing Service and Creativity01:25:40 Exploring New Ideas and Overcoming Creative Ruts01:27:22 Building Trust and Systems for Creativity01:28:47 Mentorship and Growth in the Culinary Industry Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!February “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Dylan Jobsz Instagram Social media Sarah Thompson Instagram Social media Jackson Stamper Instagram Social media Kimmie McIntosh Instagram Social media Joseph Arakawa Instagram Links mentioned in this episode Esther’s Kitchen Casa Playa at the Wynn Ada’s Food & Wine Anima by EDO SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this conversation, Laura Hayes discusses her role as the Director of Chef Corps at World Central Kitchen, emphasizing the organization’s mission to provide meals in disaster situations. She highlights the importance of cultural relevance in meal preparation, the role of local chefs in disaster response, and the need for community engagement. The conversation also touches on the challenges of mapping regions for future responses, recruiting chefs, and navigating politically fragile contexts. In this conversation, Laura Hayes discusses the mission and operations of World Central Kitchen (WCK), emphasizing the importance of empathy in disaster relief efforts. She addresses common misconceptions about disaster response, the founding philosophy of WCK, and the critical role of chefs and cooks in providing food relief. Laura shares insights into the challenges faced during disaster responses, the mental health support provided to team members, and the various ways individuals can contribute to WCK’s mission. The conversation also touches on personal connections to comfort food and the importance of building relationships within the culinary community. What you’ll learn from Laura Hayes World Central Kitchen has served over 600 million meals globally. The organization prioritizes speed and urgency in disaster response. Cultural relevance is crucial in meal preparation for affected communities. Local chefs act as trusted sources and connectors in their communities. Partnerships with local restaurants help keep money in the local economy. The Chef Corps program has grown to include 580 chefs worldwide. Mapping regions for response is based on research and disaster patterns. Recruiting chefs involves looking for specific traits and community connections. The mission of World Central Kitchen is to provide dignity through food. Navigating conflict zones requires working closely with vetted local partners. Empathy drives the mission of World Central Kitchen. Cooks and chefs play a vital role in disaster response. Misconceptions about disaster relief often overlook the complexity of the work. Building community resilience is essential in disaster-prone areas. Mental health support is crucial for those working in crisis situations. Every individual can contribute to disaster relief efforts in meaningful ways. The founding philosophy of WCK continues to shape its operations today. Personal connections to food can provide comfort and healing. Expansion and scalability are key for WCK’s future. Highlighting unsung culinary heroes enriches the narrative of food relief. 00:00 Introduction to World Central Kitchen02:57 The Role of Chef Corps in Disaster Response06:04 Cultural Relevance in Meal Preparation08:56 Local Partnerships and Community Engagement11:47 Mapping Regions for Future Responses14:50 Recruiting and Engaging Chefs18:05 Traits of Effective Chef Corps Members21:08 Global Outreach and Building Connections23:59 Navigating Conflict Zones and Political Fragility30:44 Misconceptions in Disaster Relief32:06 Founding Philosophy of World Central Kitchen34:40 The Power of Cooks in Crisis36:48 Challenges in Disaster Response39:31 Mental Health and Recovery in Crisis Work42:30 Supporting World Central Kitchen46:29 Personal Connections to Comfort Food51:34 Empathy as a Core Quality in Chefs54:54 Highlighting Unsung Culinary Heroes56:30 Future Expansion of World Central Kitchen Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Laura Hayes Instagram Facebook Social media World Central Kitchen Instagram Facebook Links mentioned in this episode World Central Kitchen Official Website The World Central Kitchen Cookbook   SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

The conversation explores the vibrant culinary scene of Mexico City, highlighting its rich history, diverse influences, and the unique perspectives of the following culinary leaders: Chef Mikel Alonso from BikoChef Lula Martín del Campo Cascabel restaurantChef Oswaldo Oliva from Lorea in Roma NortePastry Chef Gaby de SouzaMixologist José Luis León from Licorería Limantour The panel discusses the importance of tradition, the blending of global influences, and the role of chefs and mixologists in shaping the city’s gastronomic identity. In this conversation, chefs discuss the evolution of Mexican cuisine, emphasizing the balance between tradition and modern influences. They explore the significance of mentorship in culinary growth, the adaptability of tacos as a cultural staple, and the importance of authenticity in flavors. The dialogue also touches on global trends impacting Mexican gastronomy and the future of beverages like pulque, highlighting the need for storytelling and emotional connections in food. This conversation delves into the significance of rituals in culinary experiences, the distinction between performance and theatrics in fine dining, the impact of mentorship in the culinary arts, the role of intention in cooking, and the identification of trends within culinary culture. The panelists share personal anecdotes and insights, emphasizing the importance of cultural authenticity and innovation in Mexican cuisine. What you’ll learn from the panel from Mexico City Culinary leaders aim to promote Mexican culture through gastronomy. Diversity is a key characteristic of Mexico City. Mexico City serves as a melting pot of various culinary traditions. Chefs feel empowered to reinterpret traditional dishes. The importance of context in understanding culinary traditions. There is a hunger for discovery in Mexico City’s food scene. Mixologists are increasingly focusing on local ingredients. The blending of traditional and modern culinary practices is essential. Quality and personalization are hallmarks of Mexico City’s food culture. Mentorship plays a crucial role in culinary development. Tradition in cuisine is dynamic and evolves over time. Quality ingredients are essential for authentic flavors. Tacos serve as a versatile and democratic food format. Understanding the origin of ingredients enhances culinary experiences. Younger generations prioritize wellness and traceability in food. Pulque has potential as a trendy Mexican beverage. Techniques in cooking are vital for flavor development. The combination of flavors is key to successful dishes. Narrative and dining experience enhance the enjoyment of food. Rituals in dining enhance the storytelling of food. Performance in dining requires audience engagement for memorability. Mentorship shapes culinary professionals and their perspectives. Intention in cooking influences the emotional response of diners. Culinary trends often stem from personal needs and cultural shifts. Non-alcoholic beverages can have rich rituals and flavors. Authenticity in ingredients is crucial for traditional dishes. Culinary experiences can evolve through innovative presentations. Understanding cultural nuances is key to appreciating cuisine. Every encounter in the culinary world offers a learning opportunity. Chapters: 06:25 Exploring the Diversity of Mexico City09:46 Culinary Influences and Traditions14:21 Blending Tradition with Modernity20:53 Preserving vs. Reinterpreting Culinary Traditions23:04 Mentorship and Culinary Evolution26:22 Tradition vs. Modern Cuisine29:38 Global Trends in Mexican Cuisine34:30 The Taco: A Democratic Culinary Format39:38 Authenticity in Mexican Flavors45:53 The Future of Mexican Beverages and Ingredients51:53 The Importance of Rituals in Culinary Experiences54:58 Performance vs. Theatrics in Fine Dining57:38 Mentorship and Learning in Culinary Arts01:02:13 The Role of Intention in Culinary Creations01:06:36 Identifying Trends in Culinary Culture01:09:16 Exploring Non-Alcoholic Beverage Rituals01:13:21 Innovative Dishes Inspired by Mexico City Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Mikel Alonso Instagram Social media Lula Martín del Campo Instagram Social media Oswaldo Olivera Instagram Social media Gaby de Souza Instagram Social media José Luis León Instagram Links mentioned in this episode Biko restaurant Cascabel restaurant Lorea restaurant Licorería Limantour SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this conversation, Chef Jordan Rubin shares his journey into the world of sushi, discussing his early experiences, the importance of mentorship, and the evolution of his restaurant, Mr. Tuna, in Portland, Maine. He emphasizes the significance of local seafood, sustainability in sourcing, and the need for consumer education about seafood. The discussion highlights the challenges and rewards of running a restaurant in a competitive food scene, as well as the chef’s commitment to responsible sourcing and culinary excellence. In this engaging conversation, Chef Jordan Rubin discusses the complexities of seafood sustainability, the importance of consumer awareness, and the challenges of misinformation in the food industry. He shares insights into his restaurant concepts, the creative processes behind menu development, and the excitement surrounding his upcoming seasonal restaurant launch. The dialogue also touches on culinary collaborations and personal anecdotes, culminating in rapid-fire questions that reveal Chef Rubin’s culinary passions and pet peeves. What you’ll learn from Chef Jordan Rubin Responsibility as stewards of the ocean is crucial. Maturity and passion are key to culinary success. Simplicity in sushi highlights the importance of quality ingredients. The journey of Mr. Tuna was gradual and required patience. Portland’s food scene is competitive yet collaborative. Local seafood offers unique opportunities for chefs. Sustainability should focus on responsible sourcing. Consumer education is essential for seafood appreciation. Using all parts of the fish can reduce waste. Mentorship can significantly impact a chef’s career. Sustainability in seafood is often misunderstood. Not all farm-raised seafood is bad; it depends on the farming practices. Consumer awareness is crucial for responsible sourcing. Misinformation in the food industry can stem from corporate interests. Collaboration with other chefs can inspire creativity in the kitchen. Seasonal dining concepts can enhance the dining experience. The creative process for menu development starts with the main ingredient. Caring about food quality is essential for culinary success. Team dynamics are more important than individual skills in a kitchen. Humility is a key quality for leadership in the culinary world. Chapters 00:00 Introduction and First Impressions 03:57 The Journey into Sushi 06:35 Mentorship and Growth in the Culinary World 09:04 The Birth of Mr. Tuna 11:34 Transitioning from Cart to Restaurant 14:17 The Food Scene in Portland, Maine 16:37 Local Seafood and Its Significance 19:08 Sustainability in Sourcing Seafood 21:55 Consumer Education and Underestimated Seafood Parts 24:06 Understanding Seafood Sustainability 27:45 Consumer Awareness and Misinformation 29:20 Restaurant Concepts and Innovations 30:29 Creative Culinary Processes 33:46 Upcoming Restaurant Launch and Seasonal Concepts 36:11 Rapid Fire Questions with Chef Jordan Rubin Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef Jordan Rubin Instagram Social media Mr. Tuna Instagram Facebook Links mentioned in this episode Mr. Tuna Restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Symrise partnered with StarChefs to host an exclusive culinary event in Hawaii to celebrate their 10-year collaboration, focusing on the region's ingredients and Hawaii's top chefs.

In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I’m taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city.Joining me are five of the city’s most influential culinary minds:Chef Justin Yu of Theodore RexChef Evelyn García of JŪN and KIN HTXChef Seth Siegel-Gardner, Culinary Director of Local Foods GroupPastry Chef Marie Riddle of Bludornand Mixologist Kristine Nguyen, also from BludornTogether, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city’s identity through collaboration, authenticity, and bold storytelling.You’ll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you'll learn from the Panel Discussion Houston’s eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32)How Houston evolved into a top U.S. food city and the impact of Michelin’s arrival in Texas (8:02)Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27)The rise of non-alcoholic innovation in cocktails and how it’s reshaping beverage menus (12:26)The real challenges of ingredient sourcing and logistics in Houston (18:27)Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33)The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10)How food trend timelines have shortened (23:43)Lessons from Houston’s StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18)The importance of mentorship and feedback in sustaining creative growth (41:32)Why Houston’s chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15)The “superpower of a dish” approach to menu building (1:07:43)The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34)Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10)How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Justin Yu Instagram Social media Evelyn Garcia Instagram Social media Seth Siegel-Gardner Instagram Social media Marie Riddle Instagram Social media Kristine Nguyen Instagram Links mentioned in this episode Theodore RexJūnMaximoBludorn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

StarChefs held the 2025 Rust Belt Rising Stars Awards in Cleveland in July 2025, celebrating talented up-and-coming culinary professionals in Cleveland, Detroit, and Pittsburgh.

Chef Roberto Alcocer is the visionary behind Valle, Oceanside's MICHELIN-starred restaurant.

Chef Bhavin Chhatwani, celebrated as one of the top 15 chefs to watch in the USA for 2024, is redefining Indian fine dining.

Chef Carlos Portela founded his life project, Orujo Taller, where he studied Puerto Rican cuisine for over ten years.

Chef William Dissen, trained at the Culinary Institute of America, is the founder, owner, and chef behind the critically-acclaimed North Carolina restaurant The Market Place.

Michelle Wallace, renowned pitmaster and TV personality, has a passion for BBQ that burns bright.

Chef Fabio Trabocchi, acclaimed chef and restaurateur based in Washington, D.C., has a Deep Connection to Food and Family.

Miami could be seen as a place to visit for some, however it is also a hub for the hospitality industry which attracts people from various parts of the globe looking to fulfill their aspirations.

A graduate of the Culinary Institute of America, Fany Gerson has worked in a range of fine-dining kitchens around the world.

In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona’s culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up.She is the creative force behind a collection of beloved Sedona dining destinations:🌟 Dahl & Di Luca🔥 Mariposa Latin Inspired Grill🍝 Cucina Rustica🍕 Pisa Lisa🍔 Butterfly BurgerIn our conversation, Lisa opens up about the emotional origins of her culinary career, the soul she pours into every dish, and the unique vision behind each of her restaurants. We also explore her philanthropic mission through her foundation and its two pillars—Soup Hope and Justin’s Garden—that nourish both body and spirit. What you'll learn from Chef Lisa Dahl Growing up in Indiana and chasing dreams out West (4:29)Her years in the Bay Area and the tragedy that changed everything (4:55–5:54)From high heels to high heat: her career in the shoe business (6:35)Opening her first restaurant in Sedona—and never looking back (8:42)The comfort and creativity of soup-making (12:33)Transitioning from Dahl & Di Luca to her first solo concept (14:44)Balancing personal dynamics with business partnerships (20:51)Reinventing an old Pizza Hut as Pisa Lisa (26:59)The moment Lisa Dahl found unexpected strength in adversity (30:24)How each of her restaurant brands expresses a different part of her identity (35:23)How travel fuels her culinary innovation (44:58)Learning the art of empanadas in South America (50:13)Creating a burger worthy of the People’s Choice Award (55:23)Honoring her son through the foundation’s mission (1:03:22)Her go-to restaurants around the world (1:12:38)A local Scottsdale favorite you’ll want to try (1:16:23)Upcoming awards and career milestones (1:17:23)Her guilty-pleasure comfort food (1:18:22)The life lessons that continue to guide Lisa Dahl today (1:20:06)Chefs she dreams of collaborating with (1:21:44)On listening to intuition in the heat of life and business (1:24:27) 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 Suzanne Goin Social media Chef Lisa Dahl Instagram Facebook Social media Dahl & DiLuca Instagram Facebook Social media Mariposa Sedona Instagram Facebook Links mentioned in this episode Lisa Dahl websiteMariposa RestaurantDahl & DiLucaCucina RusticaPisa LisaButterfly Burger SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Tony Nguyen Executive Chef, Culinary Director, and Managing Partner · Crustacean Beverly Hills, Da Lat Rose Beverly Hills

MW Restaurant serves as the backdrop for a compelling conversation with chefs Wade and Michelle Ueoka about heritage, innovation, and Hawaii’s evolving culinary landscape.

Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar. What you'll learn from this panel discussion 3:17 – The moment that shook the hospitality industry4:49 – Why many are stepping away from fine dining5:49 – The tension between upscale indulgence and underground gems7:50 – The power and precision of honoring regional cuisines8:26 – Turning up the spice in Indian food9:15 – Why you won’t find butter chicken on the Dhamaka menu10:38 – The rise of hyper-local, hyper-specific food storytelling13:40 – Storytelling as a vital ingredient on the plate14:02 – How chefs adapt concepts for new cities and diners19:30 – Why Miles Davis still echoes at Eleven Madison Park20:03 – Reinventing classics: where cocktail culture meets innovation20:21 – How kitchens are inspiring the bar—from scraps to sips22:16 – Cooking from memory: Neel’s creative muse23:01 – Nose-to-tail, root-to-stem: India’s culinary ethos26:39 – How NYC flavors mirror its cultural kaleidoscope27:38 – The many faces (and uses) of soy28:58 – Creativity through constraint: turning limitations into art30:34 – The grind and beauty of cooking everything from scratch32:22 – Culinary cross-pollination: when food inspires drinks33:25 – Ferments, funk, and flavor layering behind the bar36:00 – The world’s most popular spirit no one’s talking about37:11 – What’s missing from most bars today37:36 – The unlikely inspiration found in Chinese supermarkets39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente44:20 – How these chefs seek balance in a demanding industry46:23 – Understanding Gen Z’s view on hospitality work50:32 – New vs. old school restaurant criticism55:18 – Pork, plant-based pivots, and evolving food trends 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.Panel Discussion CharlestonPanel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providence, RIPanel Discussion Portland, ORPanel Discussion New York 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 Social media Chef Zhan Chen Instagram Social media Chef Neel Kajale Instagram Social media Chef Luis Herrera Instagram Social media Richie Millwater Instagram Links mentioned in this episode Phoenix PalaceDhamakaEnsenadaClemente Bar

Pig Beach BBQ is an industrial venue with Southern flair selling smoked & grilled ribs, burgers, brisket, sides & more.

Considered by many as the pioneer of modern Moroccan cuisine, Mourad Lahlou never envisioned becoming a world-famous chef.

Amanda Cohen is the chef and owner of Dirt Candy restaurant in New York City. Although she specializes in vegetarian cuisine, she herself is not a vegetarian.

Bakku Japanese Eatery & Crudo Bar is located at Rincòn on the West side of Puerto Rico. The chef there is Joe Rivera.

JJ Johnson is an American chef and author best known for cooking the food of the African diaspora.

Chef Mario Pagán is more than just a chef; he is a passionate ambassador for Puerto Rican cuisine. For over 20 years, he has been at the forefront of elevating his homeland's culinary heritage on the world stage.

Discover the Charleston Food Scene. I attended the StarChefs RisingStars event in Charleston to celebrate the region's most talented up-and-coming food and beverage professionals.

In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you'll learn from Alexander Smalls Misconceptions about African cuisine – 3:45What makes African food unique – 4:49The overlooked respect for African cuisine – 6:09Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14Resistance from other African chefs – 11:33Connecting regional flavors and ingredients – 13:21Colonialism’s influence on food – 17:15Music, family, and food in his South Carolina home – 18:42The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40Standing out in his Southern community – 20:50Visiting West Africa and connecting with his grandfather’s spirit – 23:40Learning the art of entertaining – 24:48Championing African food’s rightful place in fine dining – 25:46Elevating African dishes through French techniques – 27:36African cuisine vs. Southern soul food – 28:39Filling the gap for upscale African restaurants – 30:27Alexander Smalls unexpected opera talent as a child – 32:44Helping integrate the school system – 35:10Why Alexander Smalls left music professionally – 36:25World travels through music – 37:55Honoring Negro spirituals through a passion project – 40:11Launching his restaurant vision – 42:40Training in European kitchens – 44:00His best-selling plate from the early days – 45:15The “shoebox lunch” tribute – 47:40Creating America’s first black-owned Best New Restaurant – 49:00African origins of a popular dish – 49:57Reflections on Menton’s concept – 52:22A pandemic project and a surprising Dubai connection – 53:22Telling his childhood story through food – 56:02Harlem’s vibrant food scene – 58:02His guilty pleasure food – 1:00:35Dishes Alexander Smalls cooks for friends – 1:01:54The pie that reminds him of childhood – 1:02:32His ‘what if’ career path – 1:03:25 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! Overview of My Conversation with Alexander Smalls The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.The art of storytelling through food – how Alexander’s childhood, music career, and global travels shape his approach to cooking.Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.Elevating African cuisine – redefining African food through the techniques of fine dining and European kitchens. 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 Social media Alexander Smalls Instagram Facebook Links mentioned in this episode Alexander Smalls

Chef Dave Beran on Fine Dining and Santa Monica’s Culinary Scene and lessons from Alinea to Pasjoli and Seline.

Chef Andrew Black, winner of the 2023 James Beard Award for Best Chef Southwest, and a 2022 James Beard Award semifinalist for Outstanding Chef, is a chef, restaurateur, and entrepreneur in Oklahoma City.

Dinara Kasko is a Ukrainian baker and media figure notable for her usage of 3D printing in cake baking.

Nancy Silverton is an American chef, baker, restaurateur, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.

‘Top Chef’ Winner Danny Garcia opens a Flatiron Restaurant called Time & Tide.

Chef Robbie Felice has been in restaurants since before he could remember.

Japan-born Chef Shota Nakajima began his culinary journey at 16, trained under Michelin-starred Chef Yasuhiko Sakamoto in Osaka, and has since brought his refined approach to Japanese cuisine to Seattle, earning accolades like James Beard Award semifinalist and winning 'Beat Bobby Flay.'

James Passafaro has spent over 20 years in the hospitality industry, excelling both as a restaurant chef and as a trailblazer in culinary technology.

Chef Corey Siegel believes that ingredients, technique, or method, aside, the foundation for flawless execution is impeccable sanitation and organization.

Panel Discussion recorded at the Boston Rising Stars event from StarChefs and sponsored by Symrise NA.

Norman Van Aken is best known for introducing "fusion" into the lexicon of global cookery.

Arnold Myint. Celebrity Chef, TV Personality, Culinary Instructor and Nashville Native.

In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking over this beloved establishment, balancing its storied legacy with his own culinary innovations. We delve into his Korean roots, his path into the culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon’s insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family. What you'll learn from Chef Alex Yoon First Food Memories: Chef Yoon reminisces about cooking with his grandmother and the family dishes that shaped his palate (2:42).Childhood Kitchen Stories: Hear how his family tried to keep him out of the kitchen with humorous tactics (4:05).Classic Family Dishes: The traditional meals that left a lasting impression on Chef Yoon (4:47).Love-Hate Relationship with Food: His early struggles with food acceptance and how it affected his culinary passion (6:35).Entering the Food Business: The pivotal moment he told his parents about his culinary aspirations (7:14).Culinary Education: The challenges and triumphs of his culinary school experience (8:38).First Industry Break: How perseverance landed him his first significant role in the culinary industry (10:22).Running Little Fish: An inside look at the operations and concept of Little Fish (13:35).Balancing Tradition and Innovation: How Chef Yoon blends culinary training with cultural heritage (16:51).Korean Food Trends: Insights into the latest culinary trends from Korea (19:52).Evolution as a Chef: His personal and professional growth since 2019 (22:34).Taking Over Little Fish: The experience of inheriting and enhancing an established restaurant (24:13).Industry Challenges: The hurdles he has faced and overcome in his career (25:10).Covid-19 Lessons: Why the pandemic was both a difficult and formative period (26:30).Daily Role at Little Fish: A glimpse into his everyday responsibilities at the restaurant (27:51).Creative Inspiration: Where Chef Yoon finds inspiration for his dishes (29:15).Famous Scallop Dish: The story behind his signature scallop creation (30:09).Potential Cookbook: Thoughts on possibly publishing a Little Fish cookbook (34:44).Strawberry Memory: A nostalgic food memory involving strawberries (37:50).Future Projects: Upcoming plans and projects for the Little Fish family (38:40).Appealing to Non-Seafood Lovers: How he attracts diners who typically avoid seafood (40:41).Philly Food Tour: Chef Yoon’s recommendations for a culinary tour of Philadelphia (42:34).Favorite Breakfast Spot: His go-to place for breakfast in Philly (45:22).Guilty Pleasure Food: His favorite indulgent snack (46:47).Top Cookbook Pick: A must-read cookbook recommendation (47:45).Kitchen Pet Peeves: What annoys him most in the kitchen (48:13).Knife Preference: His favorite type of knife (48:33).Dream Collaboration: The chef he would love to collaborate with (48:56).Alternate Career: What he might be doing if he wasn’t a chef (50:05). 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 in Philadelphia 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  Mike Carter at Down North PizzaA Taste of Philly: Chefs and bartenders Innovations – Panel DiscussionInterview with Restaurant Critic Craig LabanConversation with Celebrity Chef Jose GarcesConversation with Chef Richard LandauInterview with Chef Brian Duffy 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 Social media Chef Alex Yoon Instagram Social media Little Fish Restaurant Instagram Facebook Links mentioned in this episode Restaurant Little Fish SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Dean Jason Evans was named Founding Dean of the College of Food Innovation and Technology at JWU in December 2020.

A panel discussion at StarChefs Rising Stars in Los Angeles recorded for Symrise NA.

Mike Carter at Down North Pizza comes from a culinary background. He was incarcerated at age 16. After being released from a seven-and-a-half-year sentence, Carter decided to enroll in culinary school at The Art Institute of Philadelphia.

Chef Aaron Bludorn's culinary journey began in the Pacific Northwest, developed through rigorous training under Michelin-starred Chef Douglas Keene in Napa, and further evolved in New York at Café Boulud under the mentorship of Chef Daniel Boulud and Executive Chef Gavin Kaysen, fostering a foundation in high-quality, integrity-driven cuisine.