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  • AI in Kitchens: James Passafaro and Opsi.io Lead the Way

    AI in Kitchens: James Passafaro and Opsi.io Lead the Way
    2024/09/10
    In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals. What you'll learn from Chef James Passafaro • Coming up in the culinary industry 4:13• The game dinners that took place in Jersey 4:41• An annual gathering of local chefs 5:20• Deciding to pursue a career in food 5:53• Studying at Johnson and Wales 7:19• The importance of networking 8:01• His restaurant career progression after university 8:27• Progressing through the ranks 10:11• The difference of sourcing produce on the west coast 11:18• Learning the financial aspects of running a restaurant 11:48• How the MINA group was able to experience such rapid growth 12:50 • Why it’s a great place for young chefs to start out 13:23• His travels around the world for restaurant openings 14:56• Settling down at Spoon and Stable 16:07• Constant innovation and lasting legacy 17:27• How AI entered his career trajectory 18:11• The goal of the technology 19:10• How Opsi works 21:26• Striking the balance of making enough but not too much 23:09• Catering versus working in a restaurant 26:05• What he misses about being in restaurants 26:46• The potential of AI in the restaurant industry 27:21• Why greatness isn’t about tangible things 28:57• The love that goes into what you’re cooking 29:40• AI and the human touch 30:59• Predictions for the future of AI in kitchens 31:46• Challenges with offering a new system 33:00• Building human-centered technology 35:16• How the app is being used currently 36:38• Where to learn more about Opsi 37:40• Five spots to dine in Minneapolis 39:57• His guilty pleasure food 41:03• Current food obsession 41:22• The kitchen gadget he can’t live without 42:11• Why grit is important if you want to work in the industry 42:51• Advice for young people pursuing hospitality 43:53 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 most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez Click To Tweet The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita Click To Tweet French technique is there. It was a good foundation for a lot of people. But I think now,
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    47 分
  • Chef Corey Siegel’s Journey from CIA to Electrolux

    Chef Corey Siegel’s Journey from CIA to Electrolux
    2024/08/27
    In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you're an aspiring chef or a seasoned professional, Corey’s insights are sure to inspire. What you'll learn from Chef Corey Siegel Food memories from Corey Siegel's childhood – A look back at the flavors that shaped Corey’s love for food. [3:21]His journey from Albany to Electrolux – How Corey’s career path led him to his current role as a culinary leader. [4:10]A day in the life of the Director of Culinary Development – What it’s like to lead innovation at Electrolux Professional. [4:57]The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46]The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59]Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49]Launching new products – Insight into Corey’s process for bringing new culinary innovations to life. [9:09]Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04]The challenge of content creation – How Corey navigates the demands of social media. [10:44]Creating within the ‘sandbox’ of delicious simplicity – Corey’s approach to mastering simple yet profound culinary creations. [12:36]A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46]Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40]Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46]Training with culinary legends – The big names who’ve influenced Corey’s career. [17:37]Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22]Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52]Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05]His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30]Apprenticing at The Greenbrier – Corey’s early experiences and the path to mastery. [24:15]The road to culinary mastery – The only path to true excellence in the kitchen. [25:33]Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06]His favorite culinary destinations – The places that inspire Corey’s culinary journey. [28:14]Bucket list destinations – Where Corey Siegel dreams of traveling next for food inspiration. [31:37]The influence of music on his life – How music shapes Corey’s personal and professional life. [32:57]Working with a vocal coach – Corey’s journey into the world of music. [35:29]Musical aspirations – Corey’s dreams beyond the kitchen. [36:43]Getting in touch with Corey – How listeners can connect with Chef Corey Siegel. [39:54]Top 5 food spots in Charlotte – Corey’s must-visit eateries in his hometown. [40:48]The kitchen gadget he can’t live without – Corey’s essential tool for culinary success. [43:25]Favorite spices and condiments – What Corey Siegel always has in his pantry. [44:43]Mastering Hollandaise variations – Tips from Corey on perfecting this classic sauce. [46:02]His top musical companion in the kitchen – The tunes that keep Corey inspired while he cooks. [47:24] I'd like to share a potential educational resource,
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    51 分
  • Best Food in Boston: Insights from Top Chefs

    Best Food in Boston: Insights from Top Chefs
    2024/08/13
    In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car. Together, these culinary leaders share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston’s food culture, this episode offers a deep dive into what makes Boston a unique culinary destination. What you'll learn from this panel discussion Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston’s food culture and the challenges of introducing new concepts in a city with deep roots. Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that. Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston. Personal Culinary Journeys (15:24 - 25:36): From Chef Matthew Bullock’s transition from tech to cooking, to Pastry Chef Monica Glass’s pivot to gluten-free baking, to Chef Laurence Louie’s exploration of the London food scene, each panelist shares the personal stories that led them to where they are today. Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails. The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene. The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI’s role in food and drink, with some skepticism about current capabilities. Social Media’s Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms. Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability. Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich. Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents. 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 StarChefs Panel Discussions 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 culinary leaders from across the country. Panel Discussion LA Panel Discussion Philadelphia Panel Discussion Austin Panel Discussion Providence, RI Panel Discussion Portland, OR Panel Discussion New York Links to most downloaded episodes (click on any picture to listen to th...
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    1 時間 18 分
  • Norman Van Aken’s Culinary Journey & Legacy

    Norman Van Aken’s Culinary Journey & Legacy
    2024/07/30
    Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring many of today's culinary leaders, Van Aken’s story is one you won't want to miss.In this episode, you'll discover how Chef Norman Van Aken's Florida upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy. What you'll learn from Chef Norman Van Aken Inspiration from His Early Years: How Chef Norman Van Aken's upbringing influenced his culinary journey (2:56)Becoming a Chef: The faraway concept and challenges of becoming a chef (3:47)Early Career Struggles: His first post-war jobs and the lessons from getting fired (5:14)First Kitchen Job: How he landed his initial kitchen position (5:44)Mentorship: Influential mentors who guided him along the way (7:02)Inspirations and Style: How a changing America inspired his culinary style (9:23)Discovering Latin Cuisines: His southern launching pad for exploring Latin flavors (10:45)Florida's Culinary Nexus: The significance of Florida in his culinary journey (12:13)Literary Influences: How writers have informed his culinary philosophy (14:02)Food and Place: The connection between culinary creations and their origins (15:44)Iconic Dish Example: A signature dish blending New World flavors with haute cuisine (17:33)Freedom to Experiment: How disconnection from cultures allowed culinary innovation (19:55)French Toast with a Twist: A unique take on a classic recipe (20:42)New Menu Inspirations: What drives new dish creations (22:21)Norman’s Florida Kitchen: Insights into his popular Netflix series (23:44)Show Recipes: Highlights of the recipes featured on the show (25:17)Current Culinary Scene: His perspective on today's culinary landscape (26:53)Restaurant Listicles: Thoughts on best restaurant rankings (28:24)Education vs. Job Hopping: The importance of education and experience (31:08)Staying Relevant: How to remain pertinent in a changing industry (32:14)Celebrity Clients: Notable celebrities he has cooked for (33:43)Culinary Legacy: Chef Norman Van Aken's lasting impact on the culinary world (35:00)Jaques Pepin's 90th Anniversary Milestone: Celebrating a significant milestone (36:00)Miami Culinary Tour: A guide through Miami's food scene (37:12)Guilty Pleasure Food: His favorite indulgence (41:06)Kitchen Pet Peeves: Annoyances in the kitchen (42:27)Biggest Culinary Lesson: Key lessons from his culinary journey (43:22)Worst Advice: The worst culinary advice he’s ever heard (45:33) 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 chefs from Florida Don't miss out on the chance to hear from these talented chefs and gain insight into the world ofInterview with Chef Jeff McInnisConversation with Pastry Chef Antonio BachourConversation with Chef Brad KilgoreInterview with Chef Jose MendinInterview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode)
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    48 分
  • Arnold Myint: Thai Cuisine and Southern Roots

    Arnold Myint: Thai Cuisine and Southern Roots
    2024/07/16
    Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.In this episode, you’ll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville. What you'll learn from Chef Arnold Myint The aromatic smells and flavors of Arnold’s childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother’s memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he’s received in hospitality (36:05)An upcoming family project he’s proud of (37:34) 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 chefs in Nashville 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:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Arnold Myint Instagram Facebook Social media The International Market Instagram Facebook Links mentioned in this episode Restaurant The International Market in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    41 分
  • Alex Yoon: From Korean Roots to Little Fish Success

    Alex Yoon: From Korean Roots to Little Fish Success
    2024/07/02
    In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking over this beloved establishment, balancing its storied legacy with his own culinary innovations. We delve into his Korean roots, his path into the culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon’s insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family. What you'll learn from Chef Alex Yoon First Food Memories: Chef Yoon reminisces about cooking with his grandmother and the family dishes that shaped his palate (2:42).Childhood Kitchen Stories: Hear how his family tried to keep him out of the kitchen with humorous tactics (4:05).Classic Family Dishes: The traditional meals that left a lasting impression on Chef Yoon (4:47).Love-Hate Relationship with Food: His early struggles with food acceptance and how it affected his culinary passion (6:35).Entering the Food Business: The pivotal moment he told his parents about his culinary aspirations (7:14).Culinary Education: The challenges and triumphs of his culinary school experience (8:38).First Industry Break: How perseverance landed him his first significant role in the culinary industry (10:22).Running Little Fish: An inside look at the operations and concept of Little Fish (13:35).Balancing Tradition and Innovation: How Chef Yoon blends culinary training with cultural heritage (16:51).Korean Food Trends: Insights into the latest culinary trends from Korea (19:52).Evolution as a Chef: His personal and professional growth since 2019 (22:34).Taking Over Little Fish: The experience of inheriting and enhancing an established restaurant (24:13).Industry Challenges: The hurdles he has faced and overcome in his career (25:10).Covid-19 Lessons: Why the pandemic was both a difficult and formative period (26:30).Daily Role at Little Fish: A glimpse into his everyday responsibilities at the restaurant (27:51).Creative Inspiration: Where Chef Yoon finds inspiration for his dishes (29:15).Famous Scallop Dish: The story behind his signature scallop creation (30:09).Potential Cookbook: Thoughts on possibly publishing a Little Fish cookbook (34:44).Strawberry Memory: A nostalgic food memory involving strawberries (37:50).Future Projects: Upcoming plans and projects for the Little Fish family (38:40).Appealing to Non-Seafood Lovers: How he attracts diners who typically avoid seafood (40:41).Philly Food Tour: Chef Yoon’s recommendations for a culinary tour of Philadelphia (42:34).Favorite Breakfast Spot: His go-to place for breakfast in Philly (45:22).Guilty Pleasure Food: His favorite indulgent snack (46:47).Top Cookbook Pick: A must-read cookbook recommendation (47:45).Kitchen Pet Peeves: What annoys him most in the kitchen (48:13).Knife Preference: His favorite type of knife (48:33).Dream Collaboration: The chef he would love to collaborate with (48:56).Alternate Career: What he might be doing if he wasn’t a chef (50:05). 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 chefs in Philadelphia
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    52 分
  • JWU’s Dean Evans: A New Era in Culinary Education

    JWU’s Dean Evans: A New Era in Culinary Education
    2024/06/18
    Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education. In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future. What you'll learn from this episode about JWU Why Dean Jason Evans was offered the role of Dean at JWU despite having no culinary experience, and the unique benefits his economic background brings to culinary education (2:51) The sustainability goals at JWU and how they are paving the way for a sustainable food systems future (7:38) The diverse learning experiences available at JWU that go beyond traditional culinary roles, emphasizing the importance of a comprehensive culinary education (9:57) The role of providing a safe place to fail in nurturing innovation and creativity within the culinary arts (10:57) Why a full-scope culinary education is crucial for addressing the complexities of food sustainability and health (12:40) How the current food culture in America influences dietary habits and the responsibilities of today's chefs to advocate for healthier food practices (13:21) The impact of food media on shaping culinary trends and how it supports culinary entrepreneurship (17:26) Exploring the reduced barriers to entry in the culinary industry and what this means for aspiring chefs and entrepreneurs (19:24) Discussing the connectivity of food to the rest of the economy and the broader implications for culinary professionals (21:18) The value of a liberal arts perspective in teaching culinary arts, enhancing the educational breadth at JWU (23:47) The role of the Ecolab Center at JWU in advancing culinary science and product development (26:00) Insights into the fastest-growing major at the university and how it aligns with industry demands (27:47) Preparation strategies at JWU for equipping graduates with skills relevant to the modern job market in the culinary field (28:32) The most important goals of the JWU culinary curriculum in fostering holistic education and skill development (30:46) Addressing some of the biggest questions in the future of culinary education and what it means for incoming students (32:20) Why Dean Evans values creativity so highly and its significance in culinary innovation and entrepreneurship (34:34) A showcase of a very creative menu theme by a JWU student, illustrating the practical application of learned skills (35:24) The diverse backgrounds of the student population at JWU and how it enriches the learning environment (37:23) Exploring the relationship between the vibrant food scene in Providence and how JWU contributes to and benefits from it (39:27) Dean Evans's personal challenges in his role and the broader challenges for JWU in maintaining its leadership in culinary education (41:15) Advice from Dean Evans for anyone interested in pursuing a path in culinary leadership (43:11) Dean Evans's thoughts on redefining what a rewarding life means in the context of culinary careers (43:50) His favorite ingredient to cook with and how personal preferences can inspire professional creativity (44:40) A culinary trend Dean Evans is excited about and its implications for future culinary innovations (46:05) The one cuisine Dean Evans would choose to eat for the rest of his life and what this preference says about culinary diversity (46:48) A surprising confession from an academic leader in the culinary field, revealing personal insights (47:49) How Dean Evans's guiding principles inform his leadership style and influence at JWU (48:56)
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    52 分
  • Inside LA Food Scene: Rising Star Panel Discussion

    Inside LA Food Scene: Rising Star Panel Discussion
    2024/06/04
    Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice Bar, Chef Matt Schaler at Birdie G's, and Chef Diego Argoti at Poltergeist at Button Mash.In this episode, you'll explore the diverse cultural backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar. What you'll learn from this LA Food Scene Innovation Panel Sandra Cordero’s background and culinary inspiration (2:45)Sherry Yard’s basement pastry lair (4:29)Why Sherry calls herself “the fixer” (5:04)Ramsey Musk’s Italian roots (5:47)Matt Schaler’s industry upbringing (6:48)What Diego Argoti learned growing up in a grocery store (8:01)Growing up in a tourist economy (9:35)The freedom of being behind the bar (10:29)Understanding the whole of a restaurant (12:44)Control freaks in the kitchen (13:52)Sherry’s early industry experience at Rainbow Room (14:39)A pastry book recommendation to learn the basics (17:04)The moment that inspired Diego’s love for food (18:37)A boost of culinary confidence (21:17)How a tragedy affected Diego’s will to continue the path (23:24)White lies on a resume and opening doors (25:28)How cooking has changed (26:59)The day Sherry got a call from Wolfgang Puck (29:04)How Diego fell back in love with LA (34:13)Describing the LA food scene (36:12)A recent trend shift in dining out (37:00)Restaurants shutting their doors (38:12)Why change is good (40:13)Craving traditional, comforting foods (42:38)The thing that will keep the restaurant industry going (44:52)How chefs and farmers collaborate in LA (47:28)Why LA is more fearless than other culinary cities (49:22)How Birdie’s embraces creativity (51:17)Focusing on simplicity when things feel too complicated (53:22)Finding inspiration in collaboration (56:02)Cocktails based on archetypes (57:16)The importance of sharing ideas (1:02:09)Cultivating an intimate knowledge of your products (1:08:49)Perseverance through the pandemic (1:14:01)A culinary tour of LA (1:18:21)The good and the bad: industry advice (1:22:59)Women in the industry (1:28:23)How to support women in the industry (1:29:47)Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world. 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 chefs talking about LA Food Scene 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 other LA chefs:Interview with Chef Suzanne GoinConversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture ...
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    1分未満