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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 unkown アート クッキング 食品・ワイン
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  • Tony Nguyen Talks Vietnamese Roots & Fine Dining

    Tony Nguyen Talks Vietnamese Roots & Fine Dining
    2025/05/20
    In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country’s most prestigious kitchens.Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he’s navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you'll learn from Chef Tony Nguyen 3:14 Early food memories and first encounters with flavor3:54 Growing up Vietnamese in St. Louis and its lasting impact5:21 French culinary influence on Vietnamese traditions7:16 The cooking shows that first inspired his path8:25 What culinary school taught him—beyond technique10:12 Why formal culinary training still holds value today11:09 Working with his mentors and shaping a professional identity12:14 Curating the menu at Crustacean and its signature philosophy15:29 A new dish inspired by San Francisco’s food scene18:56 Why imitation in the kitchen is more than flattery21:23 Culinary lessons from Japan and global travel23:29 How the restaurant industry is shifting—and who’s succeeding25:01 Key traits of restaurants thriving in today’s climate26:07 The kind of restaurant concept he believes the world needs27:31 Behind his 3-month solo culinary sabbatical29:25 His new venture: rethinking snacks with an upcoming chip brand30:54 Tony’s ideal food tour of Los Angeles33:07 His guilty pleasure food confession34:14 The playful ingredients he loves experimenting with35:14 What the kitchen has taught him—about food and about life37:11 His dream culinary collaboration38:41 The worst advice he’s ever received in the restaurant business I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region.Conversation with Chef Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionConversation with Chef Elizabeth FalknerConversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent 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 Tony Nguyen Instagram
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    44 分
  • Inside MW Restaurant with Wade & Michelle Ueoka

    Inside MW Restaurant with Wade & Michelle Ueoka
    2025/05/06
    Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii’s most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii’s multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii’s regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.Whether you’re passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii. What you'll learn from Chefs Wade and Michelle Ueoka Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)Switching Gears: Michelle’s journey from savory to pastry arts (5:57)Food Memories: Wade shares the dishes that shaped his childhood (7:56)Finding Their Calling: When they each realized cooking was more than a hobby (10:03)Cultural Roots: Michelle’s multicultural upbringing and its influence on her cuisine (11:06)A Culinary Career Begins: Michelle’s entry into professional kitchens (12:38)Culinary School Insights: Lessons learned along the way (15:16)Breaking into the French Laundry: How Michelle landed one of the world’s most prestigious stages (16:11)The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)Mentorship Under Alan Wong: Lessons from a legend (19:54)Blending Cultures on the Plate: Wong’s influence on their food philosophy (21:04)Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)Comparing Culinary Worlds: Alan Wong’s kitchens vs. The French Laundry (23:06)Inside MW Restaurant: A taste of their signature approach (24:10)Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)Signature Dishes: Spotlighting MW Restaurant’s standout savory plates (28:03)Dessert Innovation: Michelle’s creations rooted in island flavors (32:03)Cuisine in Evolution: How Hawaii’s food scene is changing (35:33)The Battle to Keep Talent: Challenges of retaining young chefs (37:07)Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)Guilty Pleasures: Wade and Michelle’s favorite indulgences (44:16)Alternate Lives: What they’d be doing if they weren’t chefs (44:48)Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Hawaii Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram GargConversation with Chef Mourad Lahlou Links to most downloaded episodes (click on any picture to listen to the epis...
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    53 分
  • NYC Chef Panel on Bold Flavors and Reinvention

    NYC Chef Panel on Bold Flavors and Reinvention
    2025/04/22
    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
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    1 時間 8 分

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