This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I’m joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.
You’ll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes.
What you'll learn from the SXSW 2024 panel discussion
- The diverse roots of these chefs 4:03
- The cultural mosaic of food in America 5:59
- How an ancient grain tells the story of its history 6:56
- Infusing food with meaning through staff experiences 8:03
- The history of La Milpa farming in Oaxaca
- Food as a love letter 10:00
- The difference between sharing and showcasing your culture 11:21
- Unique ingredients from Guyana 12:02
- The freedom in ownership 12:37
- Fusing the unique tapestry of many cultures into culinary art 14:14
- The importance of locality in Chinese culture 15:48
- How culture shapes the creative process 16:34
- Tasting stories about culture on a plate 17:15
- The most sentimental dish on the menu at Nixta 17:39
- Why you won’t find Peking Duck on the menu at Zoe Tong 20:28
- The beauty of Texan bok choy 23:14
- Knowing when to source locally and when to import ingredients 24:09
- Exploring the diversity of the Central Valley 25:54
- Bridging cultures through fusion 28:20
- Turning a challenge into a worthy goal 30:16
Simone’s biggest struggle in the kitchen 31:30 - Battling the American stereotypes of Chinese food 32:42
- Breaking down a $9 taco in Austin 33:44
- Meaningful cooking and the insecurities that come up 36:44
- Preparing for Broadway, every night 38:13
- Being an emotional versus a physical chef 38:56
- The role of restaurants as cultural hubs 41:58
- Rico’s ‘Free Fridge” Program in Austin 42:49
- The impact of buying local on the economy 44:54
- Seeing Americans embrace Chinese food culture 46:38
- One Chinese Texan hybrid dish you’ll find at Zoe Tong 49:08
- Particularly challenging dishes for a Texas audience 50:07
- Getting staff to get behind the style of food they make 54:52
- Storytelling in the kitchen through deep diving into a dish 55:29
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Get the book here!
Links to other Panel Discussions with chefs
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations during panel discussions.
Panel StarChefs in Philadelphia 2024
Links to most downloaded episodes (click on any picture to listen to the episode)
