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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


    Facebook

    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
  • Inside Domu: Chef Sean Nguyen on Food, Focus & Success

    Inside Domu: Chef Sean Nguyen on Food, Focus & Success
    2026/02/03
    In this episode of Flavors Unknown, I sit down with Chef Sean Nguyen, one of the chefs helping redefine Orlando’s culinary landscape through precision, restraint, and deep respect for Japanese cuisine. Chef Nguyen shares the story behind Domu, the restaurant that brought his dream to life — and the philosophy that guides his growing portfolio of concepts, from an intimate standing sushi bar to the painstaking pursuit of the perfect gyukatsu cut. Together, they explore why certain signature dishes endure, how cocktails become part of the narrative, and what it takes to balance innovation with consistency across multiple restaurants. This conversation goes beyond trends and accolades to examine research and development, team trust, cultural interpretation, and the evolving definition of success in today’s culinary world. What you’ll learn from Chef Sean Nguyen Why precision sits at the heart of Japanese cuisineHow Domu became a personal and professional turning pointThe importance of protecting signature dishes over timeHow cocktail pairings are developed collaboratively with bar teamsWhat makes a standing sushi bar such a unique dining experienceWhy gyukatsu required years of research before launchingThe challenges of growing new concepts without neglecting existing onesHow R&D sessions fuel long-term culinary innovationWhy building a trustworthy team matters more than constant expansionHow Chef Sean Nguyen defines success today — beyond stars and awards Episode Timeline 03:08 — The essence of Japanese cuisine and precision05:56 — Exploring Chef Sean Nguyen’s restaurant concepts09:00 — Signature dishes and long-term culinary inspiration11:51 — Cocktail pairings and collaboration with bar managers14:55 — The unique experience of a standing sushi bar17:58 — Gyukatsu and the pursuit of perfection20:59 — Balancing new ideas with established restaurants23:55 — Research and development as a creative engine26:59 — Building and trusting the right team29:56 — Defining success in the culinary world33:01 — Dining recommendations in Orlando36:01 — Guilty pleasures and culinary dreams38:58 — Final thoughts and closing reflections 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 Sean Nguyen Instagram Facebook Social media Domu Instagram Facebook Links mentioned in this episode Domu Orlando Tori Tori Pub Gyukatsu Rose SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    42 分
  • Seattle’s Rising Culinary Voices on Food, Drinks & Balance

    Seattle’s Rising Culinary Voices on Food, Drinks & Balance
    2026/01/20
    In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly in the sandwich and pastry sectors, and how they strive to maintain authenticity while appealing to a diverse clientele. The chefs delve into their personal journeys, discussing how their cultural backgrounds influence their culinary creations. They share insights on the significance of community and connection through food, as well as the creative processes behind their menus. The conversation culminates in a discussion about the importance of experimentation and iteration in crafting cocktails, with a focus on balancing flavors and ensuring that each drink resonates with patrons. Overall, the episode paints a vibrant picture of Seattle culinary scene, marked by resilience, creativity, and a commitment to quality. Emmanuel Laroche and Christina Wood discuss the challenges of introducing unconventional ingredients, such as fermented items, and the reactions they receive from patrons. Melissa Miranda shares her personal inspirations, rooted in family and cultural heritage, which shape her approach to menu development. The group reflects on the evolving trends in the culinary world, particularly the resurgence of tropical flavors and the integration of savory elements into cocktails. They also explore the role of social media in shaping food trends, with a nod to the growing popularity of unique flavor combinations that challenge traditional expectations. In this engaging conversation, the panelists discuss the evolving trends in the food and beverage industry, particularly focusing on the rise of non-alcoholic cocktails and the enduring popularity of espresso martinis. Christina Wood highlights the coffee culture in Seattle, emphasizing the city’s preference for coffee-driven drinks. The discussion then shifts to the creative process behind crafting non-alcoholic cocktails, with Emmanuel Laroche and Kyton Blair sharing insights on the increasing variety of options available today compared to just a few years ago. The discussion culminates in a heartfelt exchange about self-care, the pressures of the culinary world, and the value of collaboration and support among peers, emphasizing the need for balance and understanding in a demanding profession. What you’ll learn from this panel discussion 00:00 Introduction to Seattle’s Culinary Scene04:25 Challenges and Evolution Post-Pandemic06:57 The Rise of Pop-Ups and New Trends09:40 Seasonality and Local Ingredients in Cooking12:26 Cultural Influences and Culinary Identity15:06 Innovative Uses of Local Produce17:44 The Role of Community and Tradition in Cuisine21:43 Preserving Local Flavors22:58 The Art of Seasonal Menus23:53 Innovative Cocktails and Cultural Influences27:00 Sources of Culinary Inspiration29:26 Balancing Tradition and Innovation32:10 Menu Evolution and Customer Engagement34:22 The Role of Community in Culinary Creativity37:03 Seasonal Adjustments and Customer Preferences38:41 Pushing Boundaries in Sandwich Making40:40 Creative Pastry Innovations42:16 Exploring Savory Donuts and Unique Pastries44:21 Seasonal Menu Inspirations and Collaborations47:17 Crafting Cocktails: Flavor Pairing and Trends49:57 The Challenge of Unpopular Flavor Combinations51:59 Emerging Trends in Flavors and Ingredients54:46 The Coffee Culture: Trends and Preferences01:00:36 Crafting the Perfect Sandwich01:01:29 Culinary Inspirations and Personal Favorites01:03:19 Menu Challenges and Customer Education01:04:38 Navigating Competition in the Culinary World01:06:10 Mental Health and Self-Care in the Restaurant Industry01:08:08 Lessons Learned from Experience01:09:39 The Importance of Teamwork and Support01:12:08 Finding Balance and Managing Stress01:13:41 Advice for Future Chefs01:18:06 Final Thoughts and Reflection 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,...
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    1 時間 20 分
  • Sam Diminich on Local Farms, Craft, and Responsibility

    Sam Diminich on Local Farms, Craft, and Responsibility
    2026/01/06
    In this conversation, Chef Sam Diminich shares his journey in the culinary world, discussing his experiences from competing on television to running a restaurant and engaging with local farmers. He emphasizes the importance of service in cooking, the impact of sobriety on his culinary creativity, and the need for a supportive community in the industry. Chef Diminich also addresses the challenges young chefs face today and the future of the farm-to-table movement, highlighting the significance of building relationships with local suppliers and focusing on seasonal ingredients. What you’ll learn from Chef Sam Diminich Chef Sam Diminich emphasizes the importance of a solution-based mindset in both life and business.He believes that the kitchen has always been a safe haven for him.Social media can be a powerful tool for connection and community building.Food serves as a language of connection and a means to invest in others.The restaurant’s concept is built on serving others without expectation.Building relationships with farmers has transformed his approach to cooking.The restaurant business has evolved, and he has adapted to new challenges.Quality ingredients can be sourced locally, benefiting both chefs and farmers.Sobriety has profoundly impacted his culinary creativity and approach to life.Sam Diminich aims to support young chefs in navigating the challenges of the industry. Chapters 05:19 Facing Challenges in the Culinary World08:04 The Concept of Service in Cooking10:52 Building Relationships with Farmers14:29 The Evolution of a Restaurant Business17:08 Balancing Quality and Cost in Ingredients19:45 The Importance of Seasonal Ingredients22:23 Sobriety and Its Impact on Culinary Creativity25:04 Supporting the Culinary Community27:39 Guidance for Young Chefs30:19 The Future of Farm-to-Table Movement33:03 Rapid Fire Questions and Personal Insights 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, February 17, 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) Sheldon Simeon Andy Doubrava Nina Compton Jacques Pépin Social media Chef Sam Diminich Instagram Facebook Social media Restaurant Constance Instagram Facebook Links mentioned in this episode Restaurant Constance SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    40 分
  • Madagascar Flavor: Chefs on Creativity and Travel

    Madagascar Flavor: Chefs on Creativity and Travel
    2025/11/18

    As many of you know, I’m in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar.
    To celebrate—and to give myself the space this project deserves—I’m taking a short creative break from the regular Flavors Unknown format.

    Our usual chef interviews will resume in January 2026.
    Until then, the podcast will temporarily shift its focus to Madagascar: its people, its ingredients, and the stories that shaped the book.

    What you’ll learn from this episode on Madagascar Flavor

    This episode brings together several moments from across the show that highlight a powerful idea: travel changes the way chefs cook, think, and create.

    I revisit my 2022 trip to Madagascar with Chef Elizabeth Falkner, Chef Michael Gulotta, and mixologist Shannon Tebay—an experience that planted the seed for the book. You’ll also hear excerpts from previous conversations with chefs whose work is profoundly shaped by global experiences:

    • Nancy Silverton — Travel as ongoing creative fuel

    • Tony Nguyen — Lessons learned in Japan’s kitchens

    • Jamie Bissonnette — How Spain reshaped simplicity

    • Parnass Savang — Returning to heritage as inspiration

    These stories help frame the heart of A Taste of Madagascar: how place and flavor shape each other.

    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

    You can download a free chapter at atasteofmadagascar.com

    SUBSCRIBE

    TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    28 分
  • Inside Honolulu’s Food Scene with Hawaii’s Top Chefs

    Inside Honolulu’s Food Scene with Hawaii’s Top Chefs
    2025/11/04
    In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i’s culinary community. One built on collaboration, respect, and flavor. What you’ll learn from this Panel Discussion How Hawai‘i’s close-knit culinary community thrives on collaboration (9:03)Roy Yamaguchi’s journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01)Chris Kajioka on learning resilience from Per Se to Honolulu’s kitchens (9:38)Keaka Lee’s lessons from Eleven Madison Park and their impact on Kapa Hale (4:04)Robynne Maii’s winding path from English major to James Beard Award–winning chef (7:03)Harry Chin’s transformation from middle school teacher to mixologist (3:03)The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59)The truth about tiki culture and how it diverged from island reality (18:49)How chefs are elevating local cuisine beyond beachside stereotypes (19:48)Why food security and supporting local producers define modern Hawaiian cuisine (21:50)The role of deliciousness over perfection — Chris Kajioka’s creative philosophy (23:00)Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01)How immigrant cuisines shaped distinct Hawaiian flavors (32:59)The rise of poke — and why it’s never the same off the islands (38:05)Sustainability challenges: tuna consumption, local sourcing, and balance (41:20)The next generation’s focus on flavor, sustainability, and joyful eating (46:58)Roy’s mission to bring sustainable, flavorful meals to Hawai‘i’s school lunches (51:29)Harry Chin’s creative cocktail process — inspiration can come from anywhere (56:28)How cross-training and collaboration spark drink innovation (59:20)Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18)Roy’s perfume-making experience in Italy — and what scent teaches about taste (1:03:42)Creating food that connects millions without losing regional authenticity (1:09:48)The meaning of “joyful eating”: when food makes you want one more bite (1:14:08)Comfort food confessions: what each chef would eat for life (1:24:41) 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 Roy Yamaguchi Instagram Social media Chris Kajioka Instagram Social media Robynne Maii Instagram Social media Keaka Lee Instagram Social media Harry Chin Instagram Links mentioned in this episode Chef Roy YamaguchiRoy’s restaurantsEating House 1849 Miro Kaimuki Fete restaurant Kapa Hale SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 時間 31 分