Flavors Unknown

Nelson German is Digging Deeper Into His Afro Caribbean Roots

Chef Neslon German

I talk to Chef Nelson German, a Top Chef Season 18 Alumni turned culinary entrepreneur. He runs two popular Oakland, California Restaurants, alaMar Kitchen and Sobre Mesa Cocktail Lounge.
You’ll hear about his deep connection to his Latin and African roots, and how the love for exploring those culinary roots keeps his restaurant menus in a constant state of evolution. He shares the story of how a drunken night out with friends shaped his career, his intense experience of being a Top Chef contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home.

What you'll learn with chef Nelson German

The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44)
Dishes he ate as a kid (4:28)
Nelson German's journey to cooking professionally (7:22)
What his culinary school experience was like (10:46)
The mentors who shaped him (11:56)
How chef Nelson German nearly messed up his career (12:37)
His homage to Oakland (14:09)
What the pandemic did for him (15:22)
The backbone of alaMar (16:15)
How chef Nelson German blended the influences of European food with his Dominican background (17:25)
The progression of the menu towards Afro Latino and Afro Caribbean food (19:24)
How the concepts of alaMar and Sobre differ (21:17)
What he loves about making cocktails (22:51)
How Nelson German came up with the idea for his favorite homemade shrub (24:10)
The drink (inspired by his “block mama”) that most represents his roots (26:40)
How his stuffed plantain pleases vegans and meat-eaters alike (28:39)
How the pandemic created his opportunity to be on Top Chef (30:59)
Bonding with his Top Chef family (32:55)
His favorite Dominican-style burger (34:25)
A food tour through Oakland (37:18)
His guilty pleasure food (38:45)
The 3 cookbooks that influenced him the most (39:18)
How kitchens are changing for the better (40:19)
Why a happy cook is a better cook (40:58)
Pet peeves in the kitchen (41:31)
His home condiment collection (42:15)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in California

Interview with Chef Joe Sasto

Conversation with Chef Kim Alter from Nightbird

Conversation with Chef Chris Cosentino

Interview with Chef Suzanne Goin

Conversation with Chef Elizabeth Falkner

Conversation with Coffee Roaster Zayde Naquib

Interview with Chef Tim Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)

: Whole Dungeness Crab Boil @ alaMar Kitchen from chef Nelson German

: Mosswood light rum blend, dominican rum, sobre mesa mamajuana mix, lime, grapefruit @Sobre Mesa

: GARLIC UDON NOODLES – Garlic xo sauce, herb panko, garlic butter, fried farm egg

: Sobre Mesa’s signature Day Rum with Roasted Bone Marrow (pickled cassava | baguette crostini | jerk chimichurri | smoked sea salt)

Click to tweet

As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere.

Click To Tweet

As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere.

Click To Tweet

Kitchen Confidential shows you that it's not an easy industry. My life hasn't been as crazy as Anthony Bourdain’s, but I've seen so many crazy things. And it can either break you apart, where you don't want to be in the industry anymore, or you put your head down to keep going.

Click To Tweet

I'm a big proponent of just being a motivator and someone who’s there to uplift instead of breaking you down.

Click To Tweet