Episode Archives

Erik Ramirez Revisits His Culinary Peruvian Heritage

August 31, 2021 00:45:55

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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…

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Erin Kanagy-Loux – The MacGyver of Pastry

August 17, 2021 00:47:20

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Pastry Chef Erin Kanagy-Loux is a Brooklyn-based pastry Chef who grew up in Japan, Philadelphia, and Oregon. Building on the Pennsylvania-Dutch baking traditions of her family, she went on to study and teach in prestigious culinary institutions like Le Cordon Bleu and the French Culinary Institute. Today, she’s known as the “MacGyver of Pastry” thanks…

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Zayde Naquib – The Quest for the Perfect Cup of Coffee

August 3, 2021 00:48:28

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Zayde Naquib is a coffee roaster and the founder of Bar 9 and Ten Cafe in Los Angeles. His trailblazing coffee concepts have earned international recognition not only for their unique blends, but also their unusual extraction methods and creative executions of beverages. You’ll hear about his passion for coffee, why coffee variety matters more…

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Bachour: World’s Best Pastry Chef, Puerto Rico Inspired

July 20, 2021 0:42:27

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In today’s episode of the ‘flavors unknown’ podcast, my guest is pastry chef Antonio Bachour from Bachour Miami (considered one of the best bakery in Florida). Inspired from a young age by the passion and flavors of Puerto Rico, he grew up sampling sweets everyday from the bakery his father ran. Therefore, the sights and…

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Kelly English – The Future in Multi-disciplinary Work

July 6, 2021 0:43:42

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Today’s guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He’s the chef and owner of these two acclaimed Memphis restaurants, as well as the new fast-casual concept Fino’s, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean’s flavors that he’s carried from his…

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A Panel Discussion with “Her Name is Chef”

June 22, 2021 00:57:01

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Today’s guests are film director Peter Ferriero, Chef Elizabeth Faulkner, and Chef Juliette Masters of The Edge in Harlem. They’re part of the team behind a new documentary called Her Name is Chef, a film that takes a hard look at what it’s really like for women in professional kitchens. You’ll hear perspectives from two…

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Dan Kluger – Balancing the Peaks and Valleys in Every Meal

June 8, 2021 0:40:54

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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…

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Philip Speer – A Rocky Path to Greatness

May 25, 2021 00:47:47

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Today’s guest is Pastry Chef Philip Speer, owner of the Comedor restaurant in Austin, Texas. Growing up spending time in south Texas and Chicago gave him access to global culinary influence. Combining those influences with his Mexican heritage gave rise to his unique style evidenced by his combinations on the menu at Comedor. Today, you’ll…

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John Mariani – Author, Journalist, and Food Critic

May 11, 2021 00:39:48

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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…

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Levon Wallace – Spread Love Like Mustard

April 27, 2021 00:56:53

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Perhaps no other industry has been hit harder in 2020 than hospitality. For chefs and restaurant industry staff, it’s been a year of pivoting and in many cases, rethinking the current models of food service. Chef Levon Wallace of Nashville, Tennessee took the pandemic as a welcome opportunity to experiment in his home kitchen. Before…

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