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flavors unknown podcast

flavors unknown podcast

著者： Emmanuel Laroche - Show Host
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We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.© 2018 flavors unknown アート クッキング 食品・ワイン
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  • Does Gullah Food Need to Be Elevated?

    Does Gullah Food Need to Be Elevated?
    2026/07/07
    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 toCharleston 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
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    29 分
  • Maksut Aşkar: Istanbul Beyond Turkish Food

    Maksut Aşkar: Istanbul Beyond Turkish Food
    2026/07/21
    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 historyDifference between Ottoman and Anatolian cuisineThe concept of Neolocale and tradition updatingSustainable sourcing of rare ingredientsThe role of storytelling in culinary experienceThe importance of preserving culinary heritageInnovative techniques in traditional recipesThe significance of pistachios in Turkish cuisineThe open-source approach to culinary knowledgeThe 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
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    42 分
  • The New Las Vegas Food Scene, Off the Strip

    The New Las Vegas Food Scene, Off the Strip
    2026/06/23
    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 KitchenChef Sarah Thompson from Casa Playa at WynnChef Jackson Stamper from Ada’s Food and Wine BakerChef Kimmie McIntosh from Milkfish at Durango Social ClubBartender 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’ ...
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    1 時間 27 分
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