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flavors unknown podcast

flavors unknown podcast

著者： Emmanuel Laroche - Show Host
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概要

 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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  • The Hidden Power of Culinary Bookstores

    The Hidden Power of Culinary Bookstores
    2026/03/17

    Today on Flavors Unknown, I’m talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar, and practical advice for aspiring authors and chefs.

    Key topics

    The role of niche bookstores in the digital age
    The significance of food culture books about Madagascar
    How chefs and culinary professionals engage with food literature
    The challenges and opportunities in food publishing
    The future of culinary books and the importance of diversity

    What you’ll learn from Matt Sartwell
    • 00:00 Introduction to Culinary Literature and Book Publishing
    • 06:12 The Evolution of Book Publishing in the Culinary World
    • 10:51 The Role of Curated Bookstores in a Digital Age
    • 15:40 Influence of Chefs on Culinary Literature
    • 20:19 The Curious Chef: Reading Habits and Innovation
    • 22:37 Generational Perspectives in Culinary Arts
    • 24:04 Essential Reads for Aspiring Chefs
    • 25:10 Exploring Hospitality and Leadership in Restaurants
    • 26:27 Culinary Exploration in Madagascar
    • 31:57 Uncovering Underrated Cuisines
    • 34:07 Rapid Fire Insights on Food Literature
    • 40:27 Outro Episode 207.mp3
    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

    Kitchen Arts & Letters


    Instagram


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    Links mentioned in this episode

    Kitchen Arts & Letters Bookstore

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    42 分
  • David Skinner on Indigenous Cuisine

    David Skinner on Indigenous Cuisine
    2026/03/03
    In this episode of Flavors Unknown, Emmanuel Laroche sits down with David Skinner, James Beard–recognized chef and founder of Ishtia, to explore the deep intersection of heritage, excellence, and emotional memory. David’s story does not begin in a boardroom. It begins in his grandmother’s kitchen—standing beside a pastry chef, breathing in the scent of cakes and cookies fresh from the oven. Those early sensory memories shaped not just his palate, but his philosophy: food is not performance. It is connection. At Ishtia, Skinner reinterprets Choctaw culinary traditions through a modern fine-dining lens. Corn, beans, squash—the foundational ingredients of Indigenous foodways—become vessels for storytelling. But this is not nostalgia. It is restoration. It is education. It is evolution without erasure. What you’ll learn from Chef David Skinner The emotional power of flavor and scentWhy Native American cuisine deserves broader recognitionThe challenge of preserving authenticity while innovatingHis departure from food into finance—and what pulled him backThe responsibility of telling Indigenous stories in contemporary spacesThe science of smell and sensory immersion in diningThe tension between creative freedom and operational realityWhat is the cost of excellence?Can fine dining become a vehicle for cultural restoration?How do you modernize tradition without diluting it?And what does it mean to return to your roots after building success elsewhere? Chapters 01:17 Exploring Early Memories of Flavors03:41 Cultural Heritage and Food Traditions06:49 The Concept Behind David’s Restaurant11:28 Creating Emotional Connections Through Food13:53 Interpreting Traditional Ingredients in Fine Dining19:02 The Coral Snake Soup Experience20:46 Storytelling Through Food23:26 A Culinary Journey Begins27:39 Transitioning to Finance and Back34:11 The Birth of Eculent38:59 Creating a Dynamic Dining Environment42:45 The Science of Smell in Dining44:04 Innovative Culinary Techniques46:13 Creating the Edible Forest48:39 Emotional Connections Through Food51:45 Global Culinary Experiences54:16 The Influence of Choctaw Cuisine56:32 Challenges in Sourcing Unique Ingredients01:00:59 Reflections on Culinary Freedom and Impact 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 Isthia Instagram Facebook Links mentioned in this episode Ishtia Restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 時間 4 分
  • Madagascar Food & Culture with the Ambassador

    Madagascar Food & Culture with the Ambassador
    2026/02/17
    In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC. On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural identity. Madagascar is often associated with vanilla. But the island’s culinary and economic landscape is far more complex, from zebu and lychee exports to innovative caviar production and a new generation of Malagasy chefs redefining the country’s gastronomic voice. Together, they discuss the deeper role food plays in diplomacy, sustainability, and national pride. What you’ll learn from Madagascar Ambassador The ambassador’s role is to protect Madagascar’s interests in the US.Madagascar is the fourth largest island, known for its biodiversity.Many Americans have misconceptions about Madagascar’s location and culture.Tourism in Madagascar focuses on biodiversity and community-based experiences.Vanilla from Madagascar represents 80% of the global market.Zebu is a cultural symbol of wealth and community in Madagascar.Madagascar is innovating in culinary arts, including caviar production.The culinary scene in Madagascar includes unique ingredients like wild pepper and cocoa.Cultural diplomacy is essential for promoting Madagascar’s image abroad.The upcoming book ‘A Taste of Madagascar’ aims to showcase the country’s culinary heritage Chapters 00:00 Introduction and Role of the Ambassador02:29 Introducing Madagascar: Geography and Culture04:28 Misconceptions About Madagascar07:03 Top Attractions in Madagascar09:29 Culinary Delights: Madagascar’s Unique Flavors12:21 The Importance of Vanilla and Other Ingredients14:20 The Significance of Zebu in Malagasy Culture16:52 Caviar Production in Madagascar19:43 Personal Culinary Experiences and Favorite Dishes22:03 Lychee Production and Export25:09 Cultural Diplomacy and the Upcoming Book27:31 Conclusion and Future Discussions42:30 Outro Episode 205.mp3 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 Links mentioned in this episode Madagascar Embassy in Washington DC SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    43 分
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