『flavors unknown podcast』のカバーアート

flavors unknown podcast

flavors unknown podcast

著者： Emmanuel Laroche - Show Host
無料で聴く

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
エピソード
  • Inside Nashville’s Evolving Food Scene

    Inside Nashville’s Evolving Food Scene
    2026/08/18
    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 yearsImpact of big-name chefs and brands in NashvilleCommunity and collaboration among Nashville chefsThe shift from hot chicken to diverse cuisineOpen-source approach to cocktail recipes at Patterson HouseNashville’s unique geographical and cultural identityThe role of mentorship and training in Nashville’s bar sceneRecognition and appreciation of local ingredients and farmsThe importance of community over ego in Nashville’s culinary sceneThe growth of Nashville as a national food destinationThe role of regional ingredients in culinary creativityThe process of creating new cocktails inspired by foodThe importance of seasonality and local sourcingHow chefs preserve flavors for year-round useThe influence of regional culture on food and drinkThe balance between authenticity and innovationThe impact of personal experiences on culinary styleThe role of curiosity and experimentation in the kitchenThe significance of regional ingredients like mulberries and strawberriesThe 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
    続きを読む 一部表示
    34 分
  • Inside Casa Playa with Sarah Thompson

    Inside Casa Playa with Sarah Thompson
    2026/08/04
    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
    続きを読む 一部表示
    35 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
    続きを読む 一部表示
    42 分
adbl_web_anon_alc_button_suppression_t1
まだレビューはありません