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flavors unknown podcast

flavors unknown podcast

Emmanuel Laroche - Show Host

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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Top 10 flavors unknown podcast Episodes

Goodpods has curated a list of the 10 best flavors unknown podcast episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to flavors unknown podcast for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite flavors unknown podcast episode by adding your comments to the episode page.

flavors unknown podcast - Alan Bergo – The Forager Chef

Alan Bergo – The Forager Chef

flavors unknown podcast

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09/14/21 • 51 min

Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park. What you'll learn with chef Alan Bergo The beauty of the foraging experience (3:34)Staying safe when eating in the wild (5:33)The legality serving foraged foods in restaurants (7:31)The wildly diverse world of morels (11:03)Dedication to a wild gardner (13:49)A root to flower concept of cooking (16:19)Looking at foraged plants through a cultural lens (22:28)How to cook with daylilies (28:21)The most exciting foraged flavors (30:25)Debunking the acorn myth (34:27)Extending the shelf-life of wild greens (39:02)Foraging in every season (42:05)Viewing the world as an edible amusement park (44:54)Foraging recipes to make at home (46:46)One must-have cookbook for forager chef’s (48:42)A culinary tour of Minneapolis (49:16)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bird Cherry Cake by Alan Bergo Galium Triflorum – Fragrant Bedstraw Sunflower Artichokes Spruce Tip Panna Cotta Click to tweet No one is going to die when you have a forger that knows what they're doing. Click To Tweet Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It's really just made me a deeper appreciation for what seasonal food is. Click To Tweet If you interact with your environment, you can have fresh wild greens until basically the snow falls. Click To Tweet A funny thing about morels is that they're absolutely 100% toxic raw, if you put them on a burger raw, you're going to go straight to the hospital. Click To Tweet One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park. Click To Tweet Social media Chef Alan Bergo Instagram Facebook Twitter Links mentioned in this episode The Forager Chef website
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flavors unknown podcast - Erik Ramirez Revisits His Culinary Peruvian Heritage
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08/31/21 • 45 min

Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. What you'll learn with chef Erik Ramirez Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Madai ceviche, coconut, uni, matcha Aged duck nigiris @ Llama San Pork Tonkatsu, Udon Verde, Pickled Cucumbers Scallop Ceviche from Chef Erik Ramirez Click to tweet I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field. Click To Tweet In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand. Click To Tweet I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28. Click To Tweet Creativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept. Click To Tweet
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flavors unknown podcast - Dan Kluger – Balancing the Peaks and Valleys in Every Meal
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06/08/21 • 40 min

Today’s guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He’s also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You’ll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety. What you'll learn with Chef Dan Kluger Choosing to open a restaurant during the pandemic (3:04)Why it always comes back to comfort food (5:23)Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10)Writing a cookbook focused on the pursuit of flavor (9:12)Balancing the peaks and valleys in every meal (11:24)Chef Dan Kluger advises to build a comprehensive pantry (16:28)The importance of basic technique (19:07)Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34)The conversation that the pandemic finally opened up (29:42)Chef Dan Kluger' sources of creative inspiration (31:04)Building on creativity with spices (33:01)Seeking simplicity (33:37)The perfect summer salad to try at home (35:08)Series of rapid-fire questionsKluger’s food tour of Manhattan (36:40)Link to the podcast episode on Apple Podcast Links to other episodes in New York Interview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Dan kluger and flavors unknown Cornmeal crusted skate at Loring Place Baked ricotta at Loring Place Grandma style pan pizza Roasted asparagus at Loring Place Wood grilled broccoli salad Sugar snap peas by Chef Dan Kluger Asparagus “fries” by Chef Dan Kluger Click to tweet I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table. Click To Tweet I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level. Click To Tweet Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly. Click To Tweet Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning. Click To Tweet Social media Loring Place Instagram Facebook Twitter Social media Chef Dan Kluger Instagram Twitter
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flavors unknown podcast - John Mariani – Author, Journalist, and Food Critic
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05/11/21 • 39 min

The legacy of the food critic and restaurant reviews is a surprisingly long one. It’s also complicated. Food critics emerged from simple desires like sharing thoughts about great meals and giving weary travelers advice about where to get a good meal on the road. But, as times changed, the role of food writers and restaurant reviews expanded. It went from being a hobby to a well-paid profession (with obvious perks). Here to enlighten us about that history is one of the most influential food critics in the US. John Mariani has spent 40 years tasting his way through culinary trends and across state lines. He’s a professional food writer, critic, author and journalist who has written for major publications like Esquire and Forbes. In today’s episode, Mariani provides interesting historical insights into the evolution of food critics. He’ll talk about how the role has changed through the decades, and offers some much needed optimism for an industry that’s been hit hard through the pandemic. What we covered in this episode John Mariani gives a short history of the food critic (4:26) The origins of the Michelin Guide (7:17) John Mariani explains the different types of restaurant critics (11:59) How funding for food critics has changed (16:33) The difference between online reviews and professional critics from John Mariani point of view (20:32) Drawing the line between criticism and just being mean (24:07) The problem with the stars system (25:32) Understanding the psychology of online reviews (27:58) John Mariani is looking into the future of restaurants through the lens of the past (32:08) Why the industry will survive (35:29) John Mariani answers whether restaurateurs are afraid of food critics (37:33) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Thanks Chef Gabriel Kreuther for the introduction Link to conversation with Chef Gabriel Kreuther - 2 Michelin Stars in Manhattan Click to tweet It's no dirty little secret about Michelin, although I think it probably comes as a surprise to many people, that they don't have that many inspectors. Click To Tweet We were told if a place is that awful, or a place you don't want to send the reader, don't write about it. Click To Tweet I'm sure when restaurateurs pick up the newspapers or the magazine, their eyes shoot or right down to the stars and if they get less than three, their hearts sink because they know that the public doesn't know the difference between two and three. Click To Tweet Everybody was saying the restaurant industry in America and France, everywhere is going to die. 70% of restaurants were going to go out of business forever. And I said, hold your horses. First of all, you don't know anything about restaurant history, if that's what you believe. Click To Tweet We're going to be very, very cautious about opening any wounds. Because we know these are our favorite people, restaurateurs, and chefs, they are our favorite people. Because these people have suffered so much. Click To Tweet Social media John Mariani Instagram Facebook Twitter Linkedin Links mentioned in this episode Subscribe to John Mariani's Blog Link to John Mariani's articles in Forbes Link to John Mariani's articles in Esquire
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flavors unknown podcast - Mely Martinez Celebrates the Traditional Flavors of Mexico
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03/16/21 • 43 min

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 #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Mely Martinez – Pork in Chile Morita with Rice 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: For the meat: 1 pound of pork shoulder, cut into cubes 2 garlic cloves 1⁄4 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 21⁄2 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,
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flavors unknown podcast - Bob Peters – Multi-Award-Winning Cocktail Artisan
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01/19/21 • 41 min

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 #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ 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? 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. Click to tweet “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.” Click To Tweet “I love edible flowers.
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flavors unknown podcast - Bryce Shuman Transforms The Ordinary Into A Refined Experience
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11/24/20 • 55 min

What we covered in this episode Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic. He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York. Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm. We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron. Chef Bryce Shuman gives some advice for young cooks to be successful in their careers. He describes his experience at his (now closed) restaurant Betony in New York. Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony. His first source of inspiration - the ingredients. Chef Bryce Shuman introduces his new concept 'Ribs n sides' created during the pandemic. 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 Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desonlin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck Chef Bryce Shuman Picture @Signe Birck Fluffy pancake recipe by Chef Bryce Shuman Two cups of flour Two cups of buttermilk One half a stick of melted butter in the buttermilk One teaspoon and a half of baking powder Half a teaspoon of baking soda A pinch of salt 1/4 cup of sugar 4 eggs Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks. Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue. You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much. Fold in your whites in thirds. Get your pan hot warm, add about a cup of butter. It should be nice and foamy. Start dropping in your pancakes. You're going to want your eat to be on about medium low. And these pancakes are going to brown as they've got sugar in the them. The sugar's going to caramelize faster than a regular pancake. So you got to be careful. You can't have the temperature of the pan too hot. You're going to flip these pancakes when they're still a little bit softy on the top. Then cook them on the other side and then take them out. Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had. How to Become a Successful Chef by Chef Bryce Shuman Decide what kind of chef you want to be. Do your research and trail or stage at different restaurants. Select the one you like, put your head down, work hard, ad stay there for several years. Get mentors and learn from them. If you jump around from one restaurant to another, make sure to learn different skills at each location. Click to tweet
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flavors unknown podcast - Brian Duffy – A Gigantic Appetite for Casual Restaurants
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09/01/20 • 69 min

What we covered in this episode Chef Brian Duffy talks about his podcast 'Duffified Live' and the challenge to get chefs on a podcast. He shares his thoughts about the pandemic situation and its impact on the hospitality industry. Chef Brian Duffy focuses most of his time at the moment on his restaurant Ardmore in Philadelphia. After culinary school in Philadelphia and working at fine dinning restaurants, Chef Brian Duffy has chosen a career in casual restaurants. Chef Brian Duffy explains his passion for burger, pizza, and barbecue restaurant business. He made a business out of it with his consultancy group called 'Duffified experience Group'. Chef Brian Duffy shares the top three mistakes all new restaurants and bar owners make. He is a TV personality with the show 'Bar Rescue' and 'Open Night'. Chef Brian Duffy describes the seven day process every new restaurant/chef owner needs to take gearing up to opening night. He shares a Duffified style burger recipe that every food enthusiast should try. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Philadelphia Conversation with Chef Jose Garces - Competitive Mindset #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Brian Duffy Chef Brian Duffy great beef BBQ One of the best BBQ in Philly! Opening Night with Chef Brian Duffy ‘My Way Hiway Burger’ by Chef Brian Duffy Chef Brian Duffy playing with BBQ at Ardmore restaurant One of his favorite T-Shirt A great beef rib beard Submitted questions from podcast listeners What is the 'Duffified Burger' recipe? My number one thing is to play around with different cuts of meat. A burger is going to be good with fat. It's just that simple. So to be able to get something like a really good brisket is great and grind it up and make your own patties. If you really want to make a great burger, start grinding your own patties. Get into finding a good grind of meat or a couple of different types of meat. I love a burger that had a small amount, 10 to 15%, of lamb, because I think that lamb has an unbelievable flavor that just is enhanced by that grilling, by that searing, by that caramelization, that Mayard reaction that is happening in the browning process. The other thing for me that is awesome, cheese, cheese, cheese, cheese. Go ahead and find yourself great cheeses. I love a Tillamook cheddar, really good, super sharp cheddar. I love a Cooper American. The melting process of it, the creaminess, the umami that happens in your mouth with that burger, that cheese, that bun, that lettuce, that tomato, that onion, that to me, is a perfect burger. And then an unbelievable egg. A dippy egg on top which is a fully firm white with a runny center, but it's got a fried crushed to the outside of it. I made a Duffified burger on the menu. It is a basted burger where we actually seared the burger. And then we basted it with butter, garlic, olive oil and Rosemary, like you would have with a steak and it's an awesome burger. Click to tweet At the beginning of the pandemic, I created a program called 'staff meal', which you could order for $10 and it would feed three people every time somebody placed an order. Click To Tweet I started to go into these smaller locations. I loved the creativity that I had, and I could put food on a plate for the regular person that was upscale, but I didn't have to charge the same prices as a lot of the fine dining places. Click To Tweet
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flavors unknown podcast - Michael Gulotta – Asian Inspired Cuisine with Louisiana Pantry
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07/21/20 • 62 min

What we covered in this episode Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic. He shares how different the impact of this pandemic is compared the situation caused by the hurricane Katrina back in 2005. Chef Michael Gulotta describes his different restaurant concepts: MOPHO, MAYPOP, Tana, and MOPHO is a restaurant that is a New Orleans neighborhood spot first, but inspired by Vietnamese cuisine. Chef Michael Gulotta grew up with a lot of Vietnamese friends and he loved the way their families took the hardy dishes of New Orleans and how they brighten them with, with all of ginger, lemon grass and lime leaves. He describes how the food at MOPHO evolved through the years. As they say, it is not a Vietnamese restaurant. They are a New Orleans restaurant inspired by Vietnamese cuisine. Our food is an evolution of a traditional cuisine. We're trying to evolve the traditional Vietnamese cuisine here in New Orleans. The cuisine at MAYPOP melds the Mekong Delta with the Mississippi Delta. So it pulls from all of my training, pasta making and charcuterie from Chef Michael Gulotta’s time in Northern Italy and in Germany, but then it blends in with all of the Mekong Delta. At MAYPOP there's Laotian cuisine, there's Thai cuisine, there's Vietnamese cuisine. Chef Michael Gulotta explains how the trip that he took with his Chef de Cuisine Paul Chell to Southeast Asia influenced some of the dishes at his restaurants. Early on in his career, he spent time in Northern Italy and in Germany. About the same time that he worked for Chef John Besh. Chef Michael Gulotta revisit his time spent in Europe and what he learned from it. He shares his time at restaurant August wit Chef John Besh. Series of rapid-fire questions. Link to the podcast episode on Apple Podcasts. Links to other episodes in New Orleans. Listen to my conversation with Chef Rebecca Wilcomb Link to Chef Michael Gulotta's Asian Curry recipe. Click on this link to download the 3 pagers with the recipe and additional information on how to add some Asian influence in your cooking. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Michael Gulotta and @flavorsunknown What a dish! @Maypop Tasting at Maypop in New Orleans Maypop in New Orleans chixwaffle by Chef Michael Gulotta Softshell Crab Over Coconut Sticky Rice Maypop Tom Yum by Chef Michael Gulotta Maypop tasting with Chef Michael Gulotta Submitted questions from podcast listeners How do you get inspired to cook? I think there's so many facets. There's so many different ways for a dish to come about. I have never been able to settle on a single way because I try to keep things seasonal. Sometimes it's me sitting down just with whatever. My local farmers will send me their produce lists and I'll try to go through there and figure out what to do. But also sometimes I'll eat something at a friend's restaurant or out, travel and eat something. And I'm like, wow, this inspires me to do my own take on this. Sometimes it is a food memory. Like I'll remember something that I've had and I'm like, man, I really love this dish when I had it. I think we should do a play on that at the restaurant. But also a lot of that is tempered with what customers want. The customer has to crave what you're putting on the plate. The customer has to be excited about it. And so a lot of that comes into play too. Sometimes I based dishes off of what I think the customer wants. And then I add my inspiration to it.
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flavors unknown podcast - François Payard – Living in the Future!
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10/12/21 • 45 min

In today’s episode, you’ll hear from world renowned pastry chef, author, and culinary consultant François Payard. Born in Nice, he’s a third generation French pastry chef who’s worked in some of the biggest names in hospitality, including Le Bernardin (lebernardinny) and DANIEL (@restaurantdaniel) in New York City. His career was launched in Paris with Michelin Guide favorites, La Tour d’Argent and Lucas Carton. Payard discusses what it was like as a child growing up in a family bakery, and how he was inspired to pave his own pathway into pastry. You’ll hear what he’s learned from working in some of the most revered kitchens in the world, and his perception of the evolution of pastry, and the kitchen work environment, over the past two decades. He also shares how he’s learned to balance the desire for creativity and the need to conform when you’re working for and with others. What you'll learn with Pastry Chef François Payard François Payard grew up in a bakery (3:13) What it’s like working in the best restaurant in the world (5:32) Thinking like a chef versus thinking like a pastry chef (6:15) Selling pastries in a restaurant versus in a bakery (7:19) The restraints and rewards of consulting (10:34) François Payard lives in the future and accepts challenges as they come (12:32) Pastry chefs worth admiring (15:27) How the art of pastry has evolved (17:10) Advice for aspiring pastry chefs (20:42) Adapting the farm to table concept to desserts (22:31) Francois Payard sources of inspiration (26:32) The current climate of hospitality in New York (30:27) Thoughts on celebrity chef culture and social media (33:05) The inspiration and motivation behind being a chef (36:20) His junk food obsession (37:21) Inspiring cookbooks (38:46) A restaurant tour of New York (40:59) His next big dream (43:41) Links to other episodes featuring Pastry Chefs Conversation with Pastry Chef Erin Kanagy-Loux (Brooklyn) Interview with Pastry Chef Antonio Bachour (Miami) Conversation with Pastry Chef Philip Speer (Austin) Interview with Baker Matthieu Cabon (Houston) Conversation with Pastry Chef Mark Welker Interview with Pastry Chef Emily Spurlin (Chicago) Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Caramel flan by François Payard Orange tart by François Payard Paris Brest by François Payard Sphere chocolate by François Payard Click to tweet That's the problem we have in pastry, we always know how to make a large quantity. And when anybody asks me for recipes for pie, I don't even know- I have to look at the cookbook. Click To Tweet As a chef, like most chefs, we like to challenge ourselves. So we can take on a lot of challenges, and that makes the difference. I don’t live in the past, I live in the future. Click To Tweet It’s not about how many followers you have, it’s about how many customers buy your produce. Click To Tweet Everything in life you learn from making mistakes, and you cannot blame anybody else for your mistake. You just have to learn and move on and that's it. Click To Tweet When you work for someone, what you have to do is fit the concept. Everything has to be in energy and in synergy. Click To Tweet
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flavors unknown podcast currently has 175 episodes available.

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The podcast is about Podcasts, Arts and Food.

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The first episode of flavors unknown podcast was released on Sep 19, 2018.

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