『flavors unknown podcast』のカバーアート

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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  • Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna

    Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna
    2026/05/12
    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 Impressions03:57 The Journey into Sushi06:35 Mentorship and Growth in the Culinary World09:04 The Birth of Mr. Tuna11:34 Transitioning from Cart to Restaurant14:17 The Food Scene in Portland, Maine16:37 Local Seafood and Its Significance19:08 Sustainability in Sourcing Seafood21:55 Consumer Education and Underestimated Seafood Parts24:06 Understanding Seafood Sustainability27:45 Consumer Awareness and Misinformation29:20 Restaurant Concepts and Innovations30:29 Creative Culinary Processes33:46 Upcoming Restaurant Launch and Seasonal Concepts36:11 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
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    42 分
  • Tradition and Innovation with Chef Jon Matsubara

    Tradition and Innovation with Chef Jon Matsubara
    2026/04/28
    In this conversation, Chef Jon Matsubara shares his journey from childhood memories of cooking with his father to becoming a renowned chef in Hawaii. He discusses the importance of storytelling in culinary training, the influence of local ingredients, and the evolving food scene in Hawaii. Chef Jon Matsubara reflects on the balance between local culinary traditions and tourist expectations, the significance of signature dishes, and the creative process behind menu development. He also highlights the success of his Hawaiian style lobster roll and the concept behind his restaurant, Feast. In this conversation, Chef Jon Matsubara discusses the evolution of his culinary career, the challenges of leadership in the restaurant industry, and the importance of balancing tradition with innovation. He shares insights on managing pressure in the kitchen, fostering a collaborative environment, and the significance of communication in a high-stress setting. Additionally, he reflects on personal culinary preferences and the impact of mentorship in his journey as a chef. What you’ll learn from Chef Jon Matsubara Jon’s earliest food memories are tied to his father’s cooking.He transitioned from law school to culinary arts for passion.Storytelling enhances the dining experience for guests.Training under renowned chefs shaped his culinary identity.Local ingredients play a crucial role in his dishes.Hawaii’s culinary scene is still being discovered.Signature dishes can bring diverse communities together.Creativity in the kitchen is contagious among chefs.The Hawaiian style lobster roll became a viral sensation.Feast’s concept focuses on refining local dishes.Creating a collaborative environment fosters healthy competition.Balancing tradition and innovation is essential in cooking.Leadership styles must evolve with the changing restaurant landscape.Effective communication is key to managing pressure in the kitchen.Caring about oneself translates to caring for others in the kitchen.Teaching and mentorship play a crucial role in culinary development.Understanding staff strengths can enhance team performance.Maintaining a learning culture helps retain employees.Personal experiences shape a chef’s approach to leadership.Mental health awareness is vital in the culinary industry. Chapters 00:00 Childhood Flavors and Early Memories03:09 The Journey from Law School to Culinary Arts06:11 Training and Mentorship in Hawaii’s Culinary Scene09:00 Exploring Culinary Identity and Local Ingredients11:47 Navigating Local and Tourist Expectations in Hawaiian Cuisine15:04 The Evolving Culinary Scene in Hawaii18:02 Signature Dishes and Their Impact on Community20:57 The Concept Behind Feast and Creative Approaches24:00 The Popularity of the Hawaiian Style Lobster Roll26:55 Creativity in Menu Development and Culinary Inspiration31:11 Creating a Collaborative Culinary Environment32:56 Balancing Tradition and Innovation in Cooking33:59 Evolving Leadership in the Restaurant Industry39:22 Managing Pressure in the Kitchen43:35 Personal Insights 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 Jon Matsubara Instagram Social media Feast Restaurant Instagram Links mentioned in this episode Feast restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    45 分
  • Chef Mayank Istwal | Inside Musaafer

    Chef Mayank Istwal | Inside Musaafer
    2026/04/14
    In this engaging conversation, Chef Mayank Istwal shares his journey through Indian cuisine, reflecting on his childhood memories, the influences that shaped his culinary path, and the unique concept behind his restaurant, Musafir. He emphasizes the diversity of Indian cuisine, the importance of regional ingredients, and the storytelling aspect of dining, creating a rich collection of flavors and experiences that define his cooking philosophy. In this conversation, Mayank Istwal delves into the rich tapestry of Indian cuisine, exploring unique ingredients, diverse breads, and the historical significance of dishes like naan. He shares personal anecdotes about crafting dishes that evoke memories and discusses the balance between elevating Indian cuisine in fine dining while maintaining authenticity. The dialogue emphasizes the subjectivity of culinary authenticity and the importance of local ingredients in creating a true representation of Indian flavors. In this engaging conversation, Chef Mayank Istwal shares his journey through the culinary world, emphasizing the importance of bridging different cuisines and evolving perspectives on taste and texture. He discusses the trinity of flavor, the personal sacrifices made in pursuit of culinary excellence, and his aspirations for future projects. The conversation concludes with rapid-fire questions revealing his guilty pleasures and culinary favorites. What you’ll learn from Chef Mayank Istwal 00:00 Introduction to Indian Cuisine and Personal Journey03:23 Childhood Memories and Early Influences06:04 The Concept of Musaafer Restaurant08:41 Exploring the Diversity of Indian Cuisine11:20 Regional Influences on Cooking Techniques14:16 Unique Ingredients and Their Cultural Significance17:32 Exploring Unique Indian Ingredients and Dishes20:20 The Diversity of Indian Breads21:58 The Historical Significance of Naan23:43 Crafting Dishes with Personal Memories29:53 Elevating Indian Cuisine in Fine Dining33:42 Subjectivity of Authenticity in Culinary Arts34:28 Evolving Perspectives on Taste and Texture36:31 The Trinity of Flavor: Umami, Kokumi, and Capsaicin40:00 The Personal Cost of Culinary Excellence40:59 Future Aspirations and New Ventures41:49 Rapid Fire: 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 Mayank Istwal Instagram Social media Musaafer restaurant Instagram Links mentioned in this episode Musafeer restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    47 分
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