Episode Archives

Itamae: A Family Affair of Peruvian and Japanese Flavors

In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami’s Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors. Growing up in Peru, Chef Nando was exposed to…

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The Sweet and Tangy World of Banana Ketchup

Banana ketchup is a condiment that is popular in the Philippines and other parts of Southeast Asia. It is made from mashed bananas, vinegar, sugar, and spices, and has a sweet and tangy flavor similar to tomato ketchup. While it may not be as well-known in the United States as tomato ketchup, it is becoming…

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Jose Mendin’s Secret to Blending Cultures and Flavors in Cooking

Join us on the latest episode of ‘Flavors Unknown’ as we embark on a culinary journey with Miami’s own Chef Jose Mendin. Originally from Puerto Rico, Chef Mendin shares the base of Puerto Rican cuisine and how it influences his cooking. Hear about his adventurous career journey and the biggest influences that shaped his cooking…

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Tasting The Future: Unleashing the Flavor Potential of Aji Amarillo

Aji amarillo is a type of chili pepper that is native to Peru and is commonly used in Peruvian cuisine. It has a bright orange color and a slightly fruity, spicy flavor that adds depth and heat to dishes. Aji amarillo is a staple in many Peruvian restaurants and is often used to create flavorful…

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Leadership Styles in the High-Pressure World of Restaurants

Today, we have a special episode of the flavors unknown podcast as we delve into the topic of leadership sttyles in the hospitality industry. Our guests for this episode are a panel of experts in the field, including renowned chef and restaurant owner of a.o.c. and Caldo Verde in Los Angeles, Suzanne Goin, chef and…

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Tasting the Future: A Natural Sweetener Date Syrup

Date syrup is a sweetener made from the juice of dates. It is a thick, dark liquid with a rich, caramel-like flavor. It is used in cooking as a natural sweetener in a variety of dishes, including desserts, baked goods, and savory dishes. It is also used as a topping or drizzle for pancakes, waffles,…

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Exploring the Multi-Cultural Influences of Chef Brad Kilgore’s Food

In today’s episode, I talk to Chef Brad Kilgore, the Miami-based chef who has been named “Best New Chef in America” by Food and Wine Magazine. His Florida-American cooking style blends multi-cultural elements that have helped put his food on the map in Miami and beyond. You’ll hear about Kilgore’s childhood memories and how they…

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Tasting the Future: How to Add Heat and Flavor with Sambal

Sambal is a spicy condiment or sauce that has gained popularity in the United States in recent years, thanks to its versatility and bold flavor. Originally from Southeast Asia, sambal sauce is made with chili peppers, shallots, garlic, and salt, and may also include other ingredients such as vinegar, sugar, and shrimp paste. It is…

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Beyond French Culinary Techniques in the Kitchen

In this episode, we bring together three expert chefs from across the United States – Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from Austin, Texas – to discuss the importance and influence of culinary techniques in the world of food. Drawing from my new book “Conversations Behind The Kitchen…

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How imposter syndrome creeps up by Leia Gaccione

In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including Iron Chef America, Beat Bobby Flay, and Top Chef.  You’ll hear about her cooking competition experiences, her food concepts at South and Pine, and how she…

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