flavors unknown podcast

Written by: Emmanuel Laroche - Show Host
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  • Summary

  • 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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Art Cooking
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Episodes
  • 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 hr and 6 mins
  • Chef Dave Beran: Innovation at Pasjoli and Seline

    Chef Dave Beran: Innovation at Pasjoli and Seline
    Dec 17 2024
    In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording. What you'll learn from Chef Dave Beran How Chef Dave Beran’s quirky family food memories shaped his love for cooking (3:49)The surprising influence of cigarettes on dishes at Alinea (4:54)Chef Dave Beran’s teenage path into the back of the house (6:42)The industry event that brought Chef Dave Beran to Chicago (7:54)Why he chose experience over culinary school (9:20)Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04)Insights from Chef Dave Beran’s time at Alinea (15:10)The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35)How anonymity unlocked new creativity for Chef Dave Beran (17:55)Chef Dave Beran’s creative evolution after moving to Los Angeles (19:42)The inspiration and philosophy behind Seline, his latest Santa Monica restaurant (23:20)Chef Dave Beran’s French culinary roots and how he modernizes classic concepts (24:33, 26:03)How Chef Dave Beran’s menu designs provide a sense of time and place (22:09)The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17)Chef Dave Beran’s take on originality in a social media-driven world (36:15)Lessons from closing Dialogue and growing through challenges (42:28, 44:28)Chef Dave Beran’s top spots to eat in Santa Monica (45:46)His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30)Chef Dave Beran’s favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18)The worst advice Chef Dave Beran has heard in the culinary world (51:30) Why Listen to Chef Dave Beran on Flavors Unknown Chef Dave Beran’s name is synonymous with innovation, creativity, and pushing boundaries in the culinary world. Whether you’re a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran’s world.Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran’s incredible career. Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran. 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 the chefs from Los Angeles 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 with chefs from Los Angeles.Interview with Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionInterview with Chef Suzanne GoinConversation with Chef Elizabeth Fal...
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    55 mins
  • Chef Andrew Black Talks Perle Mesta and Grey Sweater

    Chef Andrew Black Talks Perle Mesta and Grey Sweater
    Dec 3 2024
    In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish. What you'll learn from Chef Andrew Black A Taste of Roots: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his grandmother (4:58) planted the seeds of his culinary passion. Cultural Fusion: Learn how his family’s rich cultural background shaped his perspective on food and inspired his unique style of blending Caribbean and Indian influences (5:35). Back to the Beginning: Chef Andrew Black shares the pivotal moment he knew cooking would be his life’s work (8:24) and the mentorship that guided him early in his career (10:29). A Global Palette: Follow Chef Black’s culinary journey across the world and how those experiences led him to Oklahoma City (12:12), a place he now calls home (14:25). Crafting Culinary Concepts: Go behind the scenes of his restaurant creations, from the avant-garde tasting menus at Grey Sweater (19:55) to the elegance and nostalgia of Perle Mesta (21:25). Food as Storytelling: Hear Chef Andrew Black’s philosophy on using menus to tell a story (27:01), and how he designs dishes that stand alone yet harmonize with the bigger picture. The Art of Fine Dining: Chef Andrew Black reflects on the evolution of fine dining (37:56) and the biggest lessons he’s learned along the way (39:11). Featured Moments: Why Chef Andrew Black doesn’t source ingredients locally and how he curates his menus (25:44). His favorite iconic dish from Grey Sweater (23:59). A food tour through Oklahoma City’s vibrant culinary scene (34:46). Chef Black’s cravings and how they influence his creations (36:01). What it takes to work in his restaurants and the hiring principles he values (37:13, 42:49). The chef he dreams of collaborating with and the advice he believes aspiring chefs should ignore (39:56, 41:18). 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 the chefs discussing Cultural Impact of Food Don't miss out on the chance to hear from these talented chefs or culinary experts who discuss the cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences. Conversation with Chef Arnold Myint Conversation with Chef Norman Van Aken Interview with Chef Brad Kilgore Interview with Chef Shota Nakajima Panel Discussion SXSW - Immigrant Flavors Reshape America Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Andrew Black Instagram Facebook Social media Grey Sweater restaurant Instagram Facebook Social media Perle Mesta restaurant Instagram Facebook Links mentioned in this episode
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    45 mins

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