flavors unknown podcast

Auteur(s): Emmanuel Laroche - Show Host
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  • Résumé

  • We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.
    © 2018 flavors unkown
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Arts et spectacles Nourriture et vin
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Épisodes
  • Inside the Mind of Puerto Rican Chef Mario Pagán

    Inside the Mind of Puerto Rican Chef Mario Pagán
    Jan 28 2025
    In this episode of Flavors Unknown, I sit down with Chef Mario Pagán at his restaurant La Central in San Juan, Puerto Rico. Chef Pagán is a visionary in Puerto Rican cuisine, blending French techniques with bold, local flavors in what he calls the "Nueva Mesa Boricua" philosophy. With a restaurant portfolio that includes Mario Pagán, La Central, and Raya by Mario Pagán in Puerto Rico, along with Chayote in Winter Park, Florida, his culinary influence is far-reaching.Chef Pagán shares his deep respect for food, tradition, and his team, as well as his belief in letting Puerto Rican dishes evolve while preserving their cultural heritage. From his late-night bursts of creativity to his admiration for the women in his life who inspired his love of cooking, Mario offers a heartfelt and insightful look into his world.You’ll also hear about his experiences transitioning from architecture to culinary arts, his take on the global standing of Puerto Rican cuisine, and his mission to highlight the island’s rich culinary diversity. What you'll learn from Chef Mario Pagán Nueva Mesa Boricua Defined (3:24)The history and variations of mofongo across the Caribbean (4:26)Local reactions to modernizing traditional dishes (6:01)Balancing tradition and evolution in Puerto Rican food (7:17)Breaking stereotypes about Puerto Rican cuisine (8:09)Tips on experiencing Puerto Rico's culinary diversity (13:07)Insights into Mario Pagán’s restaurant empire (14:05)How he adapts Puerto Rican flavors for American diners (17:58)Early culinary inspirations and memories (20:11)The role of sofrito in Puerto Rican cooking (22:34)Switching career paths from architecture to cooking (24:30)His time at Johnson & Wales Culinary School (27:02)Connection to the legacy of Chayote restaurant (30:28)Mentorship under the legendary Alfredo Ayala (31:37)Respecting food and fostering teamwork (33:19)Creative breakthroughs at 4 a.m. (35:15)Alternative paths Mario Pagán might have taken (38:14)How architecture influences his approach to food (39:14)Collaborating with local purveyors post-hurricane (42:11)Navigating challenges in local sourcing after hurricanes (44:34)Mario’s vision for Puerto Rican cuisine on a global scale (45:09)Where to find the best Puerto Rican specialties (47:20)His guilty pleasure foods (49:12)Kitchen pet peeves (49:45)The most essential ingredient in Puerto Rican cooking (50:20)Dream collaborations in the culinary world (54:39)The importance of family and strong employee relationships (58:39) 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! Notable Quotes from Chef Mario Pagán “You need to be humble. Your ego can kill you in this business. Respecting food, not letting your ego drive you, and keeping your feet on the ground is really important.”“If I don’t create, I’m dead.”“I breathe it, live it, and love it. Every day I walk into my restaurants, it’s a privilege.”“Food is art. The similarities between food and architecture—layering, balancing, structure, color—are striking.”“I owe everything to the women in my life—my grandmothers, my aunts, my mom. For us in Puerto Rico, being in the kitchen is about creating memories together.”“We are as warm as our food.”“Money kills. First, you need to love yourself, love your food, and then the people will come.”“Mofongo... it’s a fight between the Dominican Republic and Puerto Rico, but Puerto Rico does it better. Of course,
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    57 min
  • Exploring The Charleston Food Scene with StarChefs Rising Stars

    Exploring The Charleston Food Scene with StarChefs Rising Stars
    Jan 14 2025
    Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds. What you'll learn from this panel discussion about the Charleston Food Scene Meet today’s Five Charleston Chefs and learn about their restaurants (2:21)Perspectives on the evolving Charleston food scene (3:53)Changes to Charleston’s culinary landscape over the years (5:16)The camaraderie and collaboration among Charleston chefs (6:26)The unique contributions of Gullah Geechee food culture (10:23)Preserving the ideals of low-country cooking (12:47)Introducing new and innovative cuisines to Charleston diners (13:34)Educating diners through storytelling and food culture (15:26)How Bodega thrived during the pandemic (17:17)The vision behind Flora & Fauna and its unique offerings (19:13)Exploring the French influence in Southern cuisine (20:07)The art of Southern biscuits and how they stand apart (20:54)Caribbean influences at CudaCo. and their impact on the menu (21:53)Sustainability as a cornerstone of the modern culinary industry (25:27)The importance of nostalgia in creating memorable dishes (28:06)Leveraging the Grow Food List for local inspiration (30:45)Innovation and collaboration in the kitchen (34:41)Seasonality and adapting to Charleston’s warm climate (38:49)The challenges and rewards of supporting local sourcing (41:41)Defining the key elements of a truly great dish (42:49)Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)Tips for ensuring you’re eating authentic local seafood (51:00)Infusing Charleston traditions into global culinary concepts (54:12)Foraging in the low-country landscape (54:50)The intersection of technology and food (57:12)Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)Addressing challenges in back-of-house operations (1:04:20)Exciting trends shaping Charleston’s kitchens today (1:07:48)The growing trend of chef-branded merchandise in Charleston (1:11:25) 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 other panel discussion with chefs Don't miss out on the chance to hear from talented chefs from across the country.Panel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providenc...
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    1 h et 18 min
  • Alexander Smalls on African Cuisine and Culture

    Alexander Smalls on African Cuisine and Culture
    Dec 31 2024
    In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you'll learn from Alexander Smalls Misconceptions about African cuisine – 3:45What makes African food unique – 4:49The overlooked respect for African cuisine – 6:09Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14Resistance from other African chefs – 11:33Connecting regional flavors and ingredients – 13:21Colonialism’s influence on food – 17:15Music, family, and food in his South Carolina home – 18:42The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40Standing out in his Southern community – 20:50Visiting West Africa and connecting with his grandfather’s spirit – 23:40Learning the art of entertaining – 24:48Championing African food’s rightful place in fine dining – 25:46Elevating African dishes through French techniques – 27:36African cuisine vs. Southern soul food – 28:39Filling the gap for upscale African restaurants – 30:27Alexander Smalls unexpected opera talent as a child – 32:44Helping integrate the school system – 35:10Why Alexander Smalls left music professionally – 36:25World travels through music – 37:55Honoring Negro spirituals through a passion project – 40:11Launching his restaurant vision – 42:40Training in European kitchens – 44:00His best-selling plate from the early days – 45:15The “shoebox lunch” tribute – 47:40Creating America’s first black-owned Best New Restaurant – 49:00African origins of a popular dish – 49:57Reflections on Menton’s concept – 52:22A pandemic project and a surprising Dubai connection – 53:22Telling his childhood story through food – 56:02Harlem’s vibrant food scene – 58:02His guilty pleasure food – 1:00:35Dishes Alexander Smalls cooks for friends – 1:01:54The pie that reminds him of childhood – 1:02:32His ‘what if’ career path – 1:03:25 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! Overview of My Conversation with Alexander Smalls The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.The art of storytelling through food – how Alexander’s childhood, music career, and global travels shape his approach to cooking.Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.
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    1 h et 6 min

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