flavors unknown podcast – Détails, épisodes et analyse

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flavors unknown podcast

Emmanuel Laroche - Show Host

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Fréquence : 1 épisode/13j. Total Éps: 198

We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.

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🇫🇷 France - food
05/01/2026
#100
🇫🇷 France - food
04/01/2026
#82
🇫🇷 France - food
03/01/2026
#58
🇫🇷 France - food
02/01/2026
#48
🇫🇷 France - food
01/01/2026
#37
🇬🇧 Grande Bretagne - food
06/05/2025
#73
🇨🇦 Canada - food
21/12/2024
#83
🇺🇸 États-Unis - food
21/12/2024
#97
🇨🇦 Canada - food
20/12/2024
#63
🇺🇸 États-Unis - food
20/12/2024
#61

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Shota Nakajima Talks Top Chef, Taku, and Japanese Food

Saison 7 · Épisode 171

mardi 24 septembre 2024 • Durée 50:56

In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle’s acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style.

What you’ll learn from Chef Shota Nakajima

Shota Nakajima‘s lifelong love for cooking (3:51)
His first job working at a sushi counter (4:40)
What excites Shota Nakajima about the hospitality industry (5:27)
Learning to cook and present in front of the camera (7:19)
The blessings and challenges of being on TV (9:08)
How Top Chef changed Shota Nakajima as a chef and a leader (10:30)
Drinking culture in the culinary world (11:15)
The impact of cynicism in daily life (12:06)
Why cooking became Shota Nakajima’s passion when nothing else stuck (14:40)
His training under Michelin-starred Chef Sakamoto in Japan (17:00)
Key lessons Shota Nakajima learned from Chef Sakamoto (18:20)
Misconceptions about Japanese food culture (19:28)
The culinary style and influences shaping Shota Nakajima (20:13)
How important ratios are in Japanese cooking (20:33)
A 1-1-1 ratio found on Taku’s menu (23:01)
The role of ratios in Shota Nakajima’s kitchen (24:29)
Subtraction in Japanese fine dining (26:18)
How the concept of Taku evolved over time (27:33)
Why karaage fried chicken is a favorite of Shota Nakajima (28:41)
Different styles of karaage found in Japan (31:01)
Shota Nakajima’s belief that there are two types of chefs (32:00)
Underutilized Japanese ingredients that excite Shota Nakajima (33:23)
His views on the cocktail scene and bar culture (37:50)
Exciting future projects from Shota Nakajima (39:49)
Top dining spots in Seattle according to Shota Nakajima (41:05)
A must-eat dish made by his mom (44:20)
Shota Nakajima’s guilty pleasure snacks (45:41)
The best piece of advice Shota Nakajima believes in (47:27)
The worst advice he’s heard in the industry (48:14)
Shota Nakajima’s unique approach to hospitality (48:44)

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 Japanese influences

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.

Conversation with chef Masako Morishita

Interview with Chef Chris Kajioka from Honolulu

Conversation with Chef Nando Chang in Miami

Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin Social media

Chef Shota Nakajima

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Taku restaurant

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Chef Shota Nakajima website

Taku restaurant

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AI in Kitchens: James Passafaro and Opsi.io Lead the Way

Saison 6 · Épisode 170

mardi 10 septembre 2024 • Durée 46:59

In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.

James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals.

What you’ll learn from Chef James Passafaro

• Coming up in the culinary industry 4:13
• The game dinners that took place in Jersey 4:41
• An annual gathering of local chefs 5:20
• Deciding to pursue a career in food 5:53
• Studying at Johnson and Wales 7:19
• The importance of networking 8:01
• His restaurant career progression after university 8:27
• Progressing through the ranks 10:11
• The difference of sourcing produce on the west coast 11:18
• Learning the financial aspects of running a restaurant 11:48
• How the MINA group was able to experience such rapid growth 12:50
• Why it’s a great place for young chefs to start out 13:23
• His travels around the world for restaurant openings 14:56
• Settling down at Spoon and Stable 16:07
• Constant innovation and lasting legacy 17:27
• How AI entered his career trajectory 18:11
• The goal of the technology 19:10
• How Opsi works 21:26
• Striking the balance of making enough but not too much 23:09
• Catering versus working in a restaurant 26:05
• What he misses about being in restaurants 26:46
• The potential of AI in the restaurant industry 27:21
• Why greatness isn’t about tangible things 28:57
• The love that goes into what you’re cooking 29:40
• AI and the human touch 30:59
• Predictions for the future of AI in kitchens 31:46• Challenges with offering a new system 33:00• Building human-centered technology 35:16• How the app is being used currently 36:38• Where to learn more about Opsi 37:40• Five spots to dine in Minneapolis 39:57• His guilty pleasure food 41:03• Current food obsession 41:22• The kitchen gadget he can’t live without 42:11• Why grit is important if you want to work in the industry 42:51• Advice for young people pursuing hospitality 43:53

Get the book ! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet Social media Social media Links mentioned in this episode

Aaron Bludorn’s Food Tales: From NYC to Houston

Saison 6 · Épisode 161

mardi 7 mai 2024 • Durée

Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas.

You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it’s driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city.

What you’ll learn from this episode with Chef Aaron Bludorn

Aaron Bludorn’s early memories of living and eating near the ocean 3:36
Rudimentary fishing as a kid 4:24
His first start in the food business 5:43
Thoughts on culinary school at CIA 6:56
The biggest lessons he’s carried from his early days 8:18
What it was like working with Chef Daniel Boulud 10:37
Why Chef Aaron Bludorn ended up in Houston 12:41
How the culinary scenes in Houston and New York compare 13:39
Exploring Gulf Coast cuisine 13:45
The range of flavors you’ll find at his restaurants 15:45
How Aaron Bludorn harnesses creativity 17:18
Why it’s important to recognize a good idea when it’s there 18:14
His seasonal process of coming up with a new dish 18:33
Sourcing ethnic spices from local suppliers 20:49
Seasonality in Houston versus other parts of the country 21:41
His new concept, Navy Blue 22:10
How Aaron Bludorn describes his culinary style 23:00
His new bar in Houston 23:49
Where to eat on a food tour through Houston 24:23
His guilty pleasure food 24:56
Cookbooks that have inspired him 25:15
Pet peeves in the kitchen 25:50
A culinary lesson to remember 26:17
Ways to invest in your team 26:30
Bad advice if you want a culinary career 27:26
How loyalty pays better dividends 27:56

Get the book ! Links to other episodes with the chefs 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 Click to tweet Social media Social media Social media Links mentioned in this episode with Aaron Bludorn

Shamil Velázquez – Puerto Rican Influences in the Lowcountry

Saison 3 · Épisode 68

mardi 13 avril 2021 • Durée 43:10

Most chefs find inspiration from their own culinary traditions, and those flavors continue to make a mark throughout their careers. Today’s guest is Chef Shamil Velázquez from Delaney Oyster House. Velázquez grew up learning how to cook with his family from a very young age in Puerto Rico. He was surrounded by the cornucopia of flavors that make up Puerto Rican cuisine, and always had a natural inclination to cook with the ingredients that grew around him. A graduate of the Culinary Institute of America, he brings his professional training and passion for food to the menu of this seafood-focused Charleston, SC restaurant. You’ll hear about his early cooking influences, his take on farm-to-table trends, and where he finds inspiration to keep his menu fresh and innovative.

What we covered in this episode

The combination of influences that make up Puerto Rican cuisine (2:20)
A surprising comfort food favorite loved throughout Puerto Rico (4:15)
One family recipe that’s represented on the menu at Delaney Oyster House (6:44)
How Shamil’s determination finally got him into culinary school (10:03)
To school, or not to school? (12:44)
What Chef’s look for in a resume (14:40)
Why “farm to table” should transcend the trend (17:18)
Cultivating relationships with local growers (19:24)
The dish that got him the job at Delaney Oyster House (22:02)
Their number one selling dish (24:42)
Where he finds inspiration for new dishes and ideas (26:03)
A lesson in Puerto Rican hot sauces (29:19)
The difference in culinary styles from Napa Valley to the South (31:54)
A Shamil Velázquez-style dish to try at home (33:52)
Your expertly curated food tour of Charleston (37:41)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes – Culinary Leaders with a Hispanic Heritage

Conversation with Mely Martinez – Blogger and Author of “The Mexican Home Kitchen” cookbook

Kombu Poached Lobster, Pear, Lime from Chef Shamil Velazquez Salt Cod Empanadas, Mojo Mayo at Delaney Oyster House Abuelas Flan, Pomegranate, Nut Brittle, Sea Salt from Chef Shamil Velazquez Tarvin Shrimp Ajillo, Torn Bread at Delaney Oyster House Click to tweet Social media Social media Links mentioned in this episode

Richard Landau – An Early Pioneer of the Plant-Based Trends

Saison 3 · Épisode 67

mardi 30 mars 2021 • Durée 45:51

Over the past decade, vegetable forward food has really started to get the recognition it deserves. That’s due to a handful of Chefs who took the attention away from meat before it became the “cool” thing to do. Today’s guest is Chef Richard Landau, an early pioneer of the plant based trends that have been rapidly gaining in popularity. His first restaurant, Horizons, opened in Philadelphia back in 1994. His talents in the kitchen have earned him accolades by the James Beard Foundation and he starred in the Food Network series Chopped. Along with his wife, Chef Kate Jacoby, he’s authored several plant-based cookbooks, including Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.
Excited to give away 3 signed copies of the cookbook from Chef Richard Landau – Follow the 3 steps on my Instagram account for a chance to win the “Vedge” cookbook signed by Chef Richard Landau
Click here: https://www.instagram.com/flavorsunknown/

What we covered in this episode with Richard Landau

Chef Richard Landau explains why the traditional restaurant model isn’t working (4:42)
The romance versus the reality of working in restaurants (7:37)
Chef Richard Landau and a simplified vision of the future restaurant experience (11:20)
Shifting away from the brick and mortar concept (14:40)
Why vegetables deserve more praise says Chef Richard Landau (16:46)
Kicking the carnivore habit as a meat lover (17:57)
Chef Richard Landau shares the top plant-based food trends to watch (23:05)
How to add complexity to vegetables (24:54)
Local seasonality versus global transportation of produce (28:24)
Creative cooking rules to live by (29:42)
The star of the menu at Vedge by chef Richard Landau (31:31)
How to step up your taco game (36:38)
A series of rapid-fire questions.

Links to other episodes in Philadelphia

Conversation with Chef Jose Garces

Conversation with chef Brian Duffy

zucchini trapanese. A simple dish of sauteed shaved zucchini in a tomato, almond, basil and calabrian chile pesto topped with grated almond. Carrot steak with carrot sauerkraut puree on pumpernickel and a kimchee kraut. Corn chowder – creamed corn with a seared potato “scallop” and a tomato, pepper and parsley salad. House smoked tofu over a fava bean hummus, with dukkah spice and a green olive salad. Veggie taco recipe Click to tweet Social media Social media Links mentioned in this episode with Richard Landau

Mely Martinez Celebrates the Traditional Flavors of Mexico

Saison 3 · Épisode 66

mardi 16 mars 2021 • Durée 43:28

In this episode, we’re celebrating the deep flavors of traditional Mexican cuisine. Today’s guest is Mely Martinez, blogger and author of the well-known Mexico in My Kitchen website and cookbook. Inspired by her desire to leave a legacy of traditional flavors for her son to easily access wherever he was in the world, she started a collection of recipes online. The site quickly gained a global audience of cooks who wanted to hold onto the flavors of home, and those who wanted to discover the authentic flavors of Mexico for the first time. She’s masterfully brought together a collection of traditional recipes from across the country, and in doing so, has inspired new generations of professional chefs and home cooks to discover the rich variety within Mexican gastronomy.

What we covered in this episode

Mely Martinez talks about the inspiration behind the recipes (9:48)
The cultural shift driving the resurgence of traditional Mexican food (15:58)
Why you won’t see a Mely Martinez restaurant (18:42)
Regional differences in Mexican cuisine (22:25)
Mely Martinez shares her life lessons from traditional cooking (28:16)
A recipe you can make at home that you won’t find the book (35:15)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in Dallas

Conversation with Chef Misti Norris from Petra & The Beast

https://flavorsunknown.com/wp-content/uploads/2021/03/Pork-in-Chile-Morita-with-Rice.jpeg Mely Martinez – Pork in Chile Morita with Rice https://flavorsunknown.com/wp-content/uploads/2021/03/Entomatadas-corn-tortillas-covered-with-tomato-and-cheese.-Recipe.jpg Entomatadas, corn tortillas covered with tomato and cheese @ Mexico in My Kitchen Mely Martinez – Mole Poblano Tamales de pollo en salsa verde @ Mexico in My Kitchen Recipe: Tamales de Puerco – Pork Tamales from Mely Martinez Ingredients: Instructions: Click to tweet Social media Links mentioned in this episode

Chris Spear – The Personal Chef Behind Chefs Without Restaurants

Saison 3 · Épisode 65

mardi 2 mars 2021 • Durée 44:06

Chef Chris Spear works his magic not from the chaotic depths of a restaurant kitchen, but from the mobility of his own food truck. His company, Perfect Little Bites, operates a private-chef-at-your-doorstep experience based in Frederick, Maryland. Today, he’ll talk about why his restaurant working experiences inspired him to become an entrepreneur, his desire to build a local culinary community, and how the concept of his unique business has evolved. He’s also a fellow podcaster, hosting Chefs Without Restaurants, so we’ll chat about the benefits and challenges of podcasting.

What we covered in this episode

Chef Chris Spear explains what makes Perfect Little Bites unique (3:08)
The great debate: culinary school or industry experience? (6:10)
Chef Chris Spear talks about the pros and cons of being a private chef (10:33)
Sourcing inspiration for menu changes (18:46)
Chef Chris Spear built a culinary community (25:40)
The origin of the Chefs Without Restaurants podcast (30:10)
Chef Chris Spear’s biggest influences (35:49)
Series of rapid-fire questions.

Links to other episodes in Mid-Atlantic

Conversation with Chef Hari Cameron from Delaware

Conversation with Chef Brian Duffy from Philadelphia

Panel Discussion with Two Chefs from NJ – Leia Gaccione and Sam Freund

Conversation with Chef Johnny Spero from Washington D.C.

Interview Celebrity Chef Jose Garces from Philadelphia

Conversation with Chef Drew Adams from Washington D.C.

Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and chili Worm salt Almond and Grape Gazpacho with Cucumber, Pickled Green Strawberries, Sherry Vinegar, Marcona Almonds and Herbs Scallop with Ras el Hanout, Blue Corn Grits, Whey and Roasted Carrot/Harissa Puree Crispy Pork Belly, Smoked Cheddar Farina, Apricot Chutney and Pea Shoots Click to tweet Social media Social media Links mentioned in this episode

Silvia Barban – Her Lifelong Italian Culinary Influences

Saison 3 · Épisode 64

mardi 16 février 2021 • Durée 41:01

Chef Silvia Barban learned to cook from a young age in the kitchen of her Venetian grandmother. Pairing those northern Italian recipes with the spicy Calabrian influences from her mother’s side of the family, she made a name for herself in America on Season 14 of Top Chef.
Today, she’s the Executive Chef and co-owner of Italian restaurant LaRina in Brooklyn. We talk about her lifelong Italian culinary influences, how the seasons inspire her to innovate, and how to make the perfect gnocchi recipe at home.

What we covered in this episode

Lessons learned from being on Top Chef (4:08)
The concept behind LaRina (7:09)
Where Italian tradition meets modern innovation (9:33)
How she finds inspiration (12:25)
When she first learned how to cook (13:29)
The difference between food from the north and south of Italy (15:20)
Finding inspiration through seasonality (20:11)
How LaRina pivoted to stay open through the pandemic (25:46)
Silvia’s recipe for the perfect gnocchi (27:59)
Five stops you need to make in Brooklyn (33:12)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in New York City

Conversation with Executive Pastry Chef Mark Welker

Interview with Chef Gabriel Kreuther

Conversation with Chef David Burke

Interview with Chef Bryce Shuman

Interview with Chef Trigg Brown

Cappellacci from Chef Silvia Barban agnolotti del plin, black lime, parmigiano Ricotta Gnocchi , basil pesto, pistacchio, zucchini blossom Smoked spaghetti , Calabrian chilies ,garlic, eggs, hazelnuts Pasta dish recipe Best gnocchi recipe What is the best sauce for gnocchi? Click to tweet Social media Social media Links mentioned in this episode

Elizabeth Falkner Continues to Challenge the Status Quo

Saison 3 · Épisode 63

mardi 2 février 2021 • Durée 59:27

Chef Elizabeth Falkner’s first restaurant Citizen Cake revolutionized the world of pastry in the US, and has catapulted her to the world stage on TV and through her creative culinary process as demonstrated in several cookbooks she’s authored. We talk about where she finds inspiration, the road towards better female representation across the industry, and the ways in which she continues to challenge the status quo.

What we covered in this episode with Elizabeth Falkner

Early inspiration’s that led Elizabeth into the industry (5:41) 
The unique convergence of cheese and perfume (7:58)
How the necessity of to-go food is changing how chef’s think about packaging (13:46)
How Citizen Cake merged the worlds of coffee and pastries (18:37) 
Where the worlds of sweet and savory collide (25:54)
How broken traditions become new favorites (29:19) 
Fresh inspiration from the flavors of China (33:05)
Reimagining the industry post-pandemic (40:16)
Elizabeth’s top 5 LA eateries (43:51) 
How to make her perfect Manhattan (54:01)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Click on links to access other episodes in Los Angeles

Conversation with Chef Tim Hollingsworth

Conversation with Chef Brad Miller

Interview with Chef Alison Trent

https://flavorsunknown.com/wp-content/uploads/2021/01/58317393-2F8A-42E6-AC50-D05395D640AC.jpeg Chef Elizabeth Falkner practicing Jungshin Fitness https://flavorsunknown.com/wp-content/uploads/2021/01/5A77821B-A7AD-41D6-9EBF-1FFF4F5AD5EC.jpeg Elizabeth Falkner in Thailand with Chefs Anita Lo and Hong Thaimee Durian chicken soup! At Y’s, Shanghai Anita is pictured with Elizabeth Falkner in the red chairs in Shanghai Barbarian Radish aka Carrot and Chrysanthemum purée, rice shoot Wood fired wok in Guanghan Breakfast in Chengdu Market in China Click to tweet Social media Links mentioned in this episode with Elizabeth Falkner

Bob Peters – Multi-Award-Winning Cocktail Artisan

Saison 3 · Épisode 62

mardi 19 janvier 2021 • Durée 41:08

If you’ve ever dreamt of building the ultimate home bar, a place where you can kick back and sink into that Negroni made just the way you like it, this episode might inspire you to start sourcing building materials. Today’s guest is Bob Peters, an award-winning mixologist from Charlotte, North Carolina. As one of the city’s most creative and influential cocktail professionals, he joined me to share his passion for the beverage world, and tell us about his garage bar man-cave, where he’s found refuge, and created an outlet for experimentation, through the pandemic.

What we covered in this episode

Bob Peters tells us why the pandemic is particularly challenging for restaurant professionals (2:22)
How he’s transformed his garage into an online classroom (4:43)
Bob Peters shares a few of the affordable cocktails on the menu at The Grinning Mule (7:32)
How seasonality inspires his flavor combinations (11:12)
Bob Peters talks about how culinary trends influence mixology (15:35)
Bob Peters’ path to bartending (17:11)
An introduction to the Charlotte bar scene (19:19)
How local southern ingredients are represented in Bob Peter’s cocktail recipes (21:09)
Where science meets creativity (23:50)
The essentials of creating a great bar program (27:01)
Why health consciousness is the next big trend in cocktails (30:27)
Bob Peters’ favorite cocktail “trick” to wow customers (32:52)
The rockstar bartender he’d love to meet (35:25)
Books to inspire you behind the bar (37:18)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes with mixologists

Charlotte Voisey – The Exciting Life of a Brand Ambassador

Beau du Bois – Listen to Your Neighborhood!

Flavien Desoblin – Owner Brandy Library NYC

Edible flower in cocktail picture from @rachelmartindesign Cheers! with Bob Peters Bob Peters and Peas & Carrots cocktail Copper Pear: combination of the @Copperdogwhisky smoked peat, pear, and rosemary. Peas & Carrots cocktail Bob Peters and punch Bob peters and Boulevardier Homemade hot chocolate with the spirit of you choice Submitted questions from podcast listeners Cocktail recipe with Bourbon? Click to tweet Social media Links mentioned in this episode

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flavors unknown podcast – Détails, épisodes et analyse

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