flavors unknown podcast – Details, episodes & analysis

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

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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

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 most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin

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I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez

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The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

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French technique is there. It was a good foundation for a lot of people. But I think now, it’s not necessarily the be-all and end-all. There’s a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they’re pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

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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
• One chef he’d love to work with 28:18
• What he’d be doing if he wasn’t cooking 29:07
• Aaron Bluedorn’s advice for aspiring chefs 29:40

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. Check out the links below for more conversations with Chefs from Houston.

Conversation with Chef Chris Shepherd

Chef Drake Leonards – Eunice

Baker Matthieu Cabon – Magnol French Baking

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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You’re always working with the best in the business when you’re working for Daniel [Boulud]. And that’s because that’s who he is. Good people want to want to work for him. Greatness attracts greatness.

Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind.

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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

Conversation with Chef Jose Garces from Philadelphia

Discussion with Chef Andre Natera from the Fairmont Hotel in Austin, TX

Conversation with Chef Jonathan Zaragoza from Chicago

https://flavorsunknown.com/wp-content/uploads/2021/04/Kombu-Poached-Lobster-Pear-Lime-copy.jpg Kombu Poached Lobster, Pear, Lime from Chef Shamil Velazquez https://flavorsunknown.com/wp-content/uploads/2021/04/Salt-Cod-Emapanadas-Mojo-Mayo-copy.jpg Salt Cod Empanadas, Mojo Mayo at Delaney Oyster House https://flavorsunknown.com/wp-content/uploads/2021/04/Abuelas-Flan-Pomegranate-Nut-Brittle-Sea-Salt-copy.jpg Abuelas Flan, Pomegranate, Nut Brittle, Sea Salt from Chef Shamil Velazquez https://flavorsunknown.com/wp-content/uploads/2021/04/Tarvin-Shrimp-Ajillo-Torn-Bread-copy.jpg Tarvin Shrimp Ajillo, Torn Bread at Delaney Oyster House

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Puerto Rico has a very food-centered culture. It’s just there at every birthday party, quinceanera, and holiday. Everything is food. It’s always about the food.

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For career day, I always dressed up as a chef. I guess I’ve never really given much thought to doing any other career.

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I actually started applying to the CIA (Culinary Institute of America) when I was in ninth grade.

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Do I agree with going to culinary school? Yes, I think it’s a great idea. I think it definitely is a good base and a good foundation.

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As a chef, it is our due diligence to make sure that we are working with local farmers, local fishmongers, oyster farmers, and do our part in society rather than leaving the carbon footprint of getting stuff from the other side of the world, when it’s right here.

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I think that’s always very important as a chef to open up and learn from others rather than saying, “My food. My way, or the highway”. No way, it’s always easier for you to understand other people and understand where they come from so that we can do something really cool together.

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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

https://flavorsunknown.com/wp-content/uploads/2021/03/ZucchiniTrapanese2-copy.jpg zucchini trapanese. A simple dish of sauteed shaved zucchini in a tomato, almond, basil and calabrian chile pesto topped with grated almond. https://flavorsunknown.com/wp-content/uploads/2021/03/CARROT-STEAK-2-copy.jpg Carrot steak with carrot sauerkraut puree on pumpernickel and a kimchee kraut. https://flavorsunknown.com/wp-content/uploads/2021/03/CORN-CHOWDER-2-copy.jpg Corn chowder – creamed corn with a seared potato “scallop” and a tomato, pepper and parsley salad. https://flavorsunknown.com/wp-content/uploads/2021/03/SMOKED-TOFU-copy.jpg House smoked tofu over a fava bean hummus, with dukkah spice and a green olive salad.

Veggie taco recipe

First, find a really good tortilla that you love.
Don’t limit tacos to Mexican food.
Korean tacos are very popular nowadays, and also Chinese tacos.
You can go to Peruvian or Brazilian cuisine influences. 
Really stretch yourself out and just have some fun.
You can use tempeh, seitan, or strictly veggie with cauliflower or shredded mushroom. 

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People glorify this 80-hour workweek. I’ve done it, I did for years man, I mean it’s not a battle scar, it’s not a badge of honor. It sucked.

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My sole mission was to show people that they did not need to eat meat to have a great meal. I’m not trying to convert anyone. If you can make someone a great meal and they never missed meat, then you’re successful.

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Don’t expect vegetables to do the work for you, that is the biggest difference between vegetables and meat. You’ve got to really get some flavor into them.

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I’m going to listen to these vegetables, I’m not going to try to force a recipe into them, but I’m gonna listen to them. And let them take me to a place where they can easily go.

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Cooking is an expression of you. It’s not something you want to do that someone else has done, so try to make it original. Do something that no one’s done before. It’s okay if you make a mistake, it’s okay if it’s not spectacular. You gotta be creative.

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Fancy Radish

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 https://flavorsunknown.com/wp-content/uploads/2021/03/Mole-Poblano-Recipe-1.jpg Mely Martinez – Mole Poblano https://flavorsunknown.com/wp-content/uploads/2021/03/Tamales-de-pollo-en-salsa-verde-receta.jpg Tamales de pollo en salsa verde @ Mexico in My Kitchen

Recipe: Tamales de Puerco – Pork Tamales from Mely Martinez Ingredients: For the meat:

1 pound of pork shoulder, cut into cubes
2 garlic cloves
¼ of a white onion
1 bay leaf
4 cups of water
1 teaspoon of salt

For the sauce:

2 Ancho peppers, cleaned, deveined, and seeded
3 Guajillo peppers, cleaned, deveined, and seeded
2 small garlic cloves
1/3 teaspoon of ground cumin
1 tablespoon of vegetable oil
Salt and black pepper to season

For the dough:

3 cups of cornflour (masa harina)
1-1/3 cup of lard
2½ cups of the broth where you cooked the meat in.
1 teaspoon of baking powder
Salt, if needed (the broth already has salt added)
16 large corn husks, plus more for adding to the steaming pot

Instructions:

1. In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil, then reduce the heat. Simmer partially covered, occasionally skimming off and discarding the fat from the surface. Cook for about 1 hour, or until meat is tender enough to shred. Remove the onion, garlic, and bay leaf from the pot and discard. When the meat is cool enough to handle, shred it into bite-size pieces and set aside.
2. While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes. Drain the peppers and place them in your blender along with the garlic cloves, cumin, and 1/3 cup of water (some people use the soaking water). Process until you have a smooth sauce.
3. Heat the vegetable oil in a medium-size skillet over medium heat, then add the pepper sauce with 1 cup of the meat broth and cook for 8 minutes.
4. Add the shredded pork to the sauce and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
5. Place the corn husks into a large bowl with warm water to soak for about 30 minutes. After this time, remove the husks, drain any excess water, and set aside.
6. To prepare the dough, beat the lard in a large bowl until it is light in color and slightly fluffy. You can do this by hand or using an electric mixer. Add the baking powder and the cornflour (masa harina), then gradually add the pork broth until the dough is very light. If your dough looks dry, add more broth or water. Taste and add salt if needed.
7. Continue to beat until the dough is well combined, light, and smooth. To make sure your dough is light enough, place a small amount in a glass with water. If it floats, then that means that it’s ready.
8. To assemble the tamales, place a small amount of the dough in the center of a cornhusk. Using the back of a spoon, spread the dough out and top it with 1½ tablespoons of the meat filling.
9. Fold the right and left sides of the corn husk in towards the center, overlapping and completely covering the dough and the filling, then fold up the narrow end of the husk towards the center.
10. Add enough water to your steaming pot so that it almost reaches the steam rack. Line the steam rack with corn husks, then place the tamales standing up in the pot. Cover them with a layer of corn husks and cook for 1 hour. During that time, add more water to the steamer if needed. To check if your tamales are ready, remove one tamal from the pot, wait 5 minutes, then open it. If the husk separates easily from the dough when you open it, then the tamales are ready. If the dough sticks to the husk, then place it back into the pot and cook for 15 more minutes. Serve the tamales while still hot, just let them rest for 5 minutes first so that the dough can firm up.

Notes:
• If you have to add more water to the pot when cooking, make sure to pour it as close to the wall of the pot as possible, avoiding the tamales. If water gets into the tamales, they will lose their flavor and the dough will be soggy.
• You can reheat the tamales in the microwave for 1 minute per tamal. You can also steam them again to warm them up. Yet another way to reheat them is to place them on a hot skillet with the cornhusk still on. The cornhusk will start roasting, and this will add an extra smoky flavor to the tamal. Turn them 2 or 3 times until warm.
• The tamales will keep well in your freezer for a couple of months.
• Not everyone has a special steamer for tamales (called a Tamalera), but you can improvise one by using one of several methods. You can crumble up some aluminum foil and place it at the bottom of the pot, then cover it with cornhusks and place the tamales on top. You can also grab a disposable aluminum pie dish and cut some holes in it with a knife, then place it upside-down in the pot to use as a steaming rack.

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We have changed the way we cook because people are busier now and they want to have the same taste, the same comfort, but they want it faster.


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When previous generations of Mexicans came to live in the states, they wanted the kids to learn English quickly, they wanted to adapt to the culture so they fit in. But nowadays, there is a new pride in our culture. People are so proud to have Mexican heritage.


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There was something missing that people wanted to have. Because there is comfort in the food that we remember from grandma.


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My job was to help bring in water from the river and grind the corn and then helping my brother to take the lunch to the farmers. When you’re growing up you see it as a task and you don’t realize it until you are older than it was The School of Life.

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What you see in restaurants that call themselves Mexican or authentic Mexican, are modified recipes. They are not too close to what we know traditionally in Mexico. That was something that I wanted to write. I wanted to have a recipe book.


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I know it’s very hard to make something traditional because for people outside of Mexico. When you go to Mexico and you taste the ingredients, you taste the tomatoes, you taste the peppers, they taste completely different.

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Mexico in My Kitchen

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.

A live recording from White Birch in NJ with Chef Sam Freund

A live recording with Chef Ehren Ryan from Common Lot in NJ

https://flavorsunknown.com/wp-content/uploads/2021/02/Brown-Sugar-Cake.jpg Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and chili Worm salt https://flavorsunknown.com/wp-content/uploads/2021/02/Gazpacho.jpg Almond and Grape Gazpacho with Cucumber, Pickled Green Strawberries, Sherry Vinegar, Marcona Almonds and Herbs https://flavorsunknown.com/wp-content/uploads/2021/02/Scallop.jpg Scallop with Ras el Hanout, Blue Corn Grits, Whey and Roasted Carrot/Harissa Puree https://flavorsunknown.com/wp-content/uploads/2021/02/5.jpg Crispy Pork Belly, Smoked Cheddar Farina, Apricot Chutney and Pea Shoots

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I never loved that restaurant experience. I applied for jobs out of college and was turned off by the attitude of many of the hiring chefs. These guys sounded like jerks, and I didn’t really want to work for them.

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I think if you’re going to culinary school at a young age, you don’t necessarily know what you want to be doing. Get out in the industry and get a taste of things. 

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The challenge with being a personal chef is people think of you more like a caterer with a set menu. It’s the same traditional food you can get at restaurants and I always want it to be my own spin on things.

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I make my own schedule and do things at my own pace. That’s a benefit and also a curse sometimes. I am able to fully pursue my passion and I don’t have someone always analyzing every move I make.

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It sounds crazy to take off my menu dishes that are big sellers, but a part of why I do what I do is because I want the creative freedom to do new things.

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When I was new in town, I wanted to network with local restaurants and do events together. Nobody was interested in doing anything. But I found that people who were running food trucks, bakers, or caterers really craved that sense of community and wanted to do events together.

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Perfect Little Bites

Chefs Without Restaurant

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

Conversation with Pastry Chef Sam Mason (Odd Fellows)

Interview with Brand Ambassador Charlotte Voisey

Conversation with Flavien Desonlin from the Brandy Library

https://flavorsunknown.com/wp-content/uploads/2021/02/Cappellacci.jpg Cappellacci from Chef Silvia Barban https://flavorsunknown.com/wp-content/uploads/2021/02/Agnolotti-del-plin.jpeg agnolotti del plin, black lime, parmigiano https://flavorsunknown.com/wp-content/uploads/2021/02/Ricotta-Gnocchi-1.jpeg Ricotta Gnocchi , basil pesto, pistacchio, zucchini blossom https://flavorsunknown.com/wp-content/uploads/2021/02/Smoked-Spaghetti.jpeg Smoked spaghetti , Calabrian chilies ,garlic, eggs, hazelnuts

Pasta dish recipe Best gnocchi recipe

1. Instead of using regular potatoes, chef Silvia Barban suggest to use sweet potatoes.
   She suggests to always bake them in the oven, instead of boiling in water because then you don’t have potatoes they’re very wet. So, you don’t have to put as much flour as if you would have cooked them in water and it doesn’t get sticky.
2. For 2.5 lbs of potatoes (even better if they’re a little old so they’re getting starchier).
3. Bake them in the oven until they get cooked and soft.
4. Peel them off. Always work on potatoes to make sure when they’re warm and not cold. It’s easier to handle and to absorb the other ingredients.
5. Then you rice the potatoes (with a potato ricer)
6. Add around 2 cups of regular flour, one egg, and 1 cup of grated parmesan.
7. Add salt and black pepper.
8. Just mix it all together to create a dough ball.
9. Take a bit, just create these long “snakes” of dough, and cut in like little squares
10. Put them in a pot of boiling water (add the salt when the water is boiling)

What is the best sauce for gnocchi?

1. 1. Lamb ragú would be great with sweet potato gnocchi. The lamb has a little strong flavor and the sweet potatoes go so well with it.
   2. With a lamb ragú, chef Silvia Barban suggests putting a lot of flavor on it like mint, rosemary, sage, and garlic, add olive oil, and cover with red wine.
   3. Let it cook in the oven until is tender basically.
   4. When it is cooked, take it off from the liquid.
   5. Reduce the liquid and pull the meat apart.
   6. Then just sautéed the gnocchi with that and finish with some parmesan.
   7. Do not put butter because the lamb is already rich and you want to taste the lamb you don’t want to taste some other flavor.
      You don’t want to taste cream either, you want to taste the lamb.
   8. Maybe you can add also some oyster mushroom.

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I use what is in my surroundings and what I have from tradition, like what I ate when I was little, and just mix the two things together. Even going to another restaurant can inspire you to do something better and just do something different, and unify with what you grew up with.


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My grandmother from my father’s side was from Venice. She was the one taking care of me, and so when I was little I was a hyper kid. So she was giving me either water or wine…and she was teaching me how to cook. That’s how I started my journey.


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I don’t use cream. I don’t have that in my kitchen. When I was in school, my chef would tell me, ‘You know who uses cream? People who don’t know how to cook pasta.


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The best way to find the perfect olive oil is when you try it, it tastes like fresh fruit. It tastes like almonds. It tastes like green.


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The best way to find the perfect olive oil is when you try it, it tastes like fresh fruit. It tastes like almonds. It tastes like green.


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LaRina restaurant

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 https://flavorsunknown.com/wp-content/uploads/2021/01/8A17BF55-D044-419F-93E9-665E56A035FD.jpeg Durian chicken soup! At Y’s, Shanghai https://flavorsunknown.com/wp-content/uploads/2021/01/4802EBDB-52B1-48DF-AEB3-45486F61BF18-rotated.jpeg Anita is pictured with Elizabeth Falkner in the red chairs in Shanghai

https://flavorsunknown.com/wp-content/uploads/2021/01/86A8893D-2ED7-4B5B-8038-981530C20465.jpeg Barbarian Radish aka Carrot and Chrysanthemum purée, rice shoot https://flavorsunknown.com/wp-content/uploads/2021/01/4D726458-3A3A-47A3-9F35-96773F39755B-rotated.jpeg Wood fired wok in Guanghan https://flavorsunknown.com/wp-content/uploads/2021/01/CEBE1BC8-1481-4140-B35B-B00AE30560DC-rotated.jpeg Breakfast in Chengdu https://flavorsunknown.com/wp-content/uploads/2021/01/38B2496C-92DB-4968-841F-6720AC7AAD58-rotated.jpeg Market in China

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“I’ve always liked to understand the basis of any kind of culture or language around food, and then also see where else I can take it.”


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“My world is often about this combination of food and sport, or food and art all coming together.”


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“I think we can all really appreciate plated food in general, or a cocktail in a glass, more than ever after this year, because everything is to-go and in a box or in a plastic cup.”


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“I’m always studying different kinds of cuisine, and cultures of people through cuisines and the language of spices and the language of technique.”


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“Humans have always migrated and changed recipes around the world because you have a war here, you’re oppressed over here. And you move over here and you want to bring your culture but you don’t have all the same ingredients. So you turn it into something.”


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“We have a country of so many amazing people and so many cultures from around the world, we should celebrate that rather than just try to push each other in our own lanes.”

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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

Mixologist Angel Teta from Portland

https://flavorsunknown.com/wp-content/uploads/2021/01/Cocktail.jpg Edible flower in cocktail picture from @rachelmartindesign https://flavorsunknown.com/wp-content/uploads/2021/01/Cheers.jpg Cheers! with Bob Peters https://flavorsunknown.com/wp-content/uploads/2021/01/Peas-Carrots-2.jpg Bob Peters and Peas & Carrots cocktail https://flavorsunknown.com/wp-content/uploads/2021/01/Copper-Pear.jpg Copper Pear: combination of the @Copperdogwhisky smoked peat, pear, and rosemary.

https://flavorsunknown.com/wp-content/uploads/2021/01/Peas-Carrots.jpg Peas & Carrots cocktail https://flavorsunknown.com/wp-content/uploads/2021/01/Punch.jpg Bob Peters and punch https://flavorsunknown.com/wp-content/uploads/2021/01/Boulevardier.jpg Bob peters and Boulevardier https://flavorsunknown.com/wp-content/uploads/2021/01/Boozy-Hot-Chocolate.jpg Homemade hot chocolate with the spirit of you choice

Submitted questions from podcast listeners Cocktail recipe with Bourbon?

One of my favorite cocktails, sort of a boozy Manhattan-ish cocktail. I make a bourbon Negroni, and one of my favorite all-time cocktails is the Boulevardier. Well, I substitute out Campari for cynar, which is a cousin of Campari. And it gets a little bit more bitter, a little bit less sweet, very herbal, and not quite as fruity as Campari lends itself to be, I love making this cocktail to people who enjoy Manhattans. I love making them a cynar Boulevardier, which in my build, goes like two ounces of a really good, strong-flavored bourbon. It doesn’t necessarily have to be a hundred proof, but I love a good strong backbone bourbon with big shoulders that you can put flavors on and that still stands out like the Woodford Double Oak is one of my favorites to build a cynar Boulevardier with. I add two ounces of it and then three-quarters of an ounce of cynar and a half-ounce of some really nice vermouth. Then stir it and express an orange rind over it. It’s so simple, so delicious, so boozy and bitter. That’s one of my all-time cocktails for sure.

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“We realized that if we were able to keep things within reason, then we could do all of our cocktails no matter what they were for $11.”


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“I love edible flowers. I think that Mother Nature has the most beautiful things in the world, if we can showcase that stuff with maybe a pop of a garnish, then that’s prettier than anything I can make.”


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“You can create an experience with a cocktail that is so different than just having drinks or beers. That’s really what hooked me.”


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“I think that lends itself to a whole other level of creativity when you introduce a foam as an ingredient by itself.”


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 “I think that one of the huge things to me is to listen to your guests because sometimes they don’t really mean what they say. But if you listen, like if you really, really listen, then you’ll hear what they’re trying to tell you, even if they’re giving you different words for it.”


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