flavors unknown podcast

To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. St... Read more

Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, th... Read more

Chef Gabriel Kreuther with cuisine rooted in  his  Alsatian heritage, says that "the beauty [of getting 2 Michelin Stars... Read more

"I don't really need space to work on recipes. Honestly it might sound a little funny but I don't need space or time for... Read more

"When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have a... Read more

The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, th... Read more

If you're a culinary student and you're going on your internship or extra. Find the highest quality most difficult kitch... Read more

I use ingredients and techniques that I have learned from elsewhere and just, as long as it's cohesive, and that it does... Read more

"What I usually do, I’ll order a lot of seasonal ingredients and I'll just order them without any dish in mind. And we j... Read more

You walk in and it opens up into this beautiful urban oasis and you're sitting with fairy lights and olive trees and rea... Read more

I approach everyone like an adult. And I'm very real at the end. This is a business. But I want to make sure people are ... Read more

I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food... Read more

Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods f... Read more

Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by... Read more

"If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a l... Read more

Emmanuel Laroche, host of the "flavors unknown" podcast says "Everyone who knows me would say that it's obvious that I l... Read more

I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to d... Read more

I think one of the things that I've always spoken about is that the South is a very large place. From North Carolina or ... Read more

This is the second part of the recording in Austin, TX with three local Chefs. We are here at the Fairmont in Austin and... Read more

"At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I decided to go on a tr... Read more