flavors unknown podcast
By Emmanuel Laroche - Show Host
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Image by Emmanuel Laroche - Show Host
Category: Food
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Subscribers: 11
Reviews: 0
Episodes: 200
Description
We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.
| Episode | Date |
|---|---|
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Mexico City Chefs on Tradition, Tacos & Trends
|
May 26, 2026 |
|
Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna
|
May 12, 2026 |
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Tradition and Innovation with Chef Jon Matsubara
|
Apr 28, 2026 |
|
Chef Mayank Istwal | Inside Musaafer
|
Apr 14, 2026 |
|
DC Chefs on Food Scene, Culture, and Reality
|
Mar 31, 2026 |
|
The Hidden Power of Culinary Bookstores
|
Mar 17, 2026 |
|
David Skinner on Indigenous Cuisine
|
Mar 03, 2026 |
|
Madagascar Food & Culture with the Ambassador
|
Feb 17, 2026 |
|
Inside Domu: Chef Sean Nguyen on Food, Focus & Success
|
Feb 03, 2026 |
|
Seattle’s Rising Culinary Voices on Food, Drinks & Balance
|
Jan 20, 2026 |
|
Sam Diminich on Local Farms, Craft, and Responsibility
|
Jan 06, 2026 |
|
Madagascar Flavor: Chefs on Creativity and Travel
|
Nov 18, 2025 |
|
Inside Honolulu’s Food Scene with Hawaii’s Top Chefs
|
Nov 04, 2025 |
|
Exploring the Houston Food Scene: Creativity & Culture
|
Oct 21, 2025 |
|
Inside the Bold New Cleveland & Detroit Food Scene
|
Oct 07, 2025 |
|
Chef Roberto Alcocer on Valle & Mexican Fine Dining
|
Sep 23, 2025 |
|
Inside Tamasha: Chef Bhavin Chhatwani’s Journey
|
Sep 09, 2025 |
|
Orujo Chef Carlos Portela Breaks All the Rules
|
Aug 26, 2025 |
|
Chef William Dissen on Cooking with Purpose
|
Aug 12, 2025 |
|
From Pitmaster to Top Chef: Michelle Wallace’s BBQ Story
|
Jul 29, 2025 |
|
Hospitality Over Hype with Chef Fabio Trabocchi
|
Jul 15, 2025 |
|
Inside Miami Food Scene with Top Rising Stars
|
Jul 01, 2025 |
|
From Paletas to Pastry: Fany Gerson’s Journey
|
Jun 17, 2025 |
|
Lisa Dahl on Food, Loss & Building Legacy
|
Jun 03, 2025 |
|
Tony Nguyen Talks Vietnamese Roots & Fine Dining
|
May 20, 2025 |
|
Inside MW Restaurant with Wade & Michelle Ueoka
|
May 06, 2025 |
|
NYC Chef Panel on Bold Flavors and Reinvention
|
Apr 22, 2025 |
|
Pig Beach BBQ: Inside Chef Matt Abdoo’s Journey
|
Apr 08, 2025 |
|
From SFO to the Hawaii: Mourad’s Next Chapter
|
Mar 25, 2025 |
|
Dirt Candy’s Amanda Cohen: Breaking Culinary Norms
|
Mar 11, 2025 |
|
How Chef Rivera is Redefining Sushi at Bakku in Puerto Rico
|
Feb 25, 2025 |
|
Chef JJ Johnson: The Power of Rice and Culinary Heritage
|
Feb 11, 2025 |
|
Inside the Mind of Puerto Rican Chef Mario Pagán
|
Jan 28, 2025 |
|
Exploring The Charleston Food Scene with StarChefs Rising Stars
|
Jan 14, 2025 |
|
Alexander Smalls on African Cuisine and Culture
|
Dec 31, 2024 |
|
Chef Dave Beran: Innovation at Pasjoli and Seline
|
Dec 17, 2024 |
|
Chef Andrew Black Talks Perle Mesta and Grey Sweater
|
Dec 03, 2024 |
|
Dinara Kasko: Redefining Pastry with 3D Art
|
Nov 19, 2024 |
|
Nancy Silverton: Culinary Icon on Cooking and Travel
|
Nov 05, 2024 |
|
Top Chef Winner Danny Garcia on Leadership and Legacy
|
Oct 22, 2024 |
|
Robbie Felice Talks Wafu Italian and His NJ Restaurants
|
Oct 08, 2024 |
|
Shota Nakajima Talks Top Chef, Taku, and Japanese Food
|
Sep 24, 2024 |
|
AI in Kitchens: James Passafaro and Opsi.io Lead the Way
|
Sep 10, 2024 |
|
Chef Corey Siegel’s Journey from CIA to Electrolux
|
Aug 27, 2024 |
|
Best Food in Boston: Insights from Top Chefs
|
Aug 13, 2024 |
|
Norman Van Aken’s Culinary Journey & Legacy
|
Jul 30, 2024 |
|
Arnold Myint: Thai Cuisine and Southern Roots
|
Jul 16, 2024 |
|
Alex Yoon: From Korean Roots to Little Fish Success
|
Jul 02, 2024 |
|
JWU’s Dean Evans: A New Era in Culinary Education
|
Jun 18, 2024 |
|
Inside LA Food Scene: Rising Star Panel Discussion
|
Jun 04, 2024 |
|
From Jail to Chef at Down North Pizza
|
May 21, 2024 |
|
Aaron Bludorn’s Food Tales: From NYC to Houston
|
May 07, 2024 |
|
Nina Compton: From Caribbean Flavors to NOLA
|
Apr 23, 2024 |
|
SXSW 2024 Panel: Immigrant Flavors Reshape America
|
Apr 09, 2024 |
|
Inside ‘The Dish’ with Author Andrew Friedman
|
Mar 26, 2024 |
|
A Taste of Philly: Chef and Bartender Innovations
|
Mar 12, 2024 |
|
Chef Simone Tong: Blending Asia in Austin’s Zoe Tong
|
Feb 27, 2024 |
|
Panama to LA: Chef Jose Carles’ Culinary Journey
|
Feb 13, 2024 |
|
El Paso to Mixtli: Chef Rico’s Story
|
Jan 30, 2024 |
|
Gavin Kaysen: Cooking Philosophy, Leadership & Future
|
Jan 16, 2024 |
|
Dough Masters: Crafting the Perfect Pizza
|
Jan 02, 2024 |
|
Chef Panel Explores Culinary Creativity in Austin
|
Dec 19, 2023 |
|
Best Chefs’ Stories – Flavors Unknown Ep150
|
Dec 05, 2023 |
|
Talat Market: Thai Roots Meet Southern Flair
|
Nov 21, 2023 |
|
Ocean-Inspired Dishes at UMI by Vikram Garg
|
Nov 07, 2023 |
|
Exploring the Stories Behind American Chinese Food with Grace Lin
|
Oct 24, 2023 |
|
New England Cuisine: RI Chef Panel Discussion
|
Oct 10, 2023 |
|
Bold Fork Books Chef Panel with Chefs Conroy & Crooks
|
Sep 26, 2023 |
|
Michael Gallina on Vicia’s Philosophy & St. Louis Culinary Scene
|
Sep 12, 2023 |
|
Investing In Relationship Capital: Will Guidara’s Blue Blueprint
|
Aug 29, 2023 |
|
Maneet Chauhan: Merging Indian Flavors & Global Culinary Arts
|
Aug 15, 2023 |
|
Behind the Portland Kitchen Doors: Top Chef Interviews
|
Aug 01, 2023 |
|
Elevating Nixtamalization & Revolutionizing Tacos at NixtaTaqueria
|
Jul 18, 2023 |
|
Rick Lopez on Mexican Heritage at La Condesa
|
Jul 04, 2023 |
|
A Taste of Life with Chef Jacques Pépin
|
Jun 20, 2023 |
|
Behind the Scenes with Chef Jeff McInnis in Miami
|
Jun 06, 2023 |
|
From Farm to Plate: Chef Derek Wagner’s Sustainable Journey
|
May 23, 2023 |
|
Furikake: Unveiling Unique Flavors & Uses
|
May 16, 2023 |
|
Redefining Caribbean Dining at Canje and Shaping the Next Generation of Culinary Leaders
|
May 09, 2023 |
|
Pandan Essentials: Syrups & Savory Recipes
|
May 02, 2023 |
|
The Ingredients of Success: Chef Rob Rubba’s Unique Approach
|
Apr 25, 2023 |
|
Gochugaru: Elevate Your Cooking with This Secret Ingredient
|
Apr 18, 2023 |
|
Gesine Bullock-Prado: Seasonal Baking & Vermont Flavors
|
Apr 11, 2023 |
|
The Flavors Unknown Guide to Mexico City’s Vibrant Food Scene
|
Apr 04, 2023 |
|
Chefs of New York: Top 5 Innovative NYC Culinary Leaders
|
Mar 28, 2023 |
|
Blue Matcha: Revolutionizing Food & Drink with Color
|
Mar 21, 2023 |
|
Innovative Insights: NYC Chefs Talk Culture and Creativity
|
Mar 14, 2023 |
|
Hoja Santa: From Cocktails to Culinary Favorites
|
Mar 07, 2023 |
|
Itamae: A Family Affair of Peruvian and Japanese Flavors
|
Feb 28, 2023 |
|
The Sweet and Tangy World of Banana Ketchup
|
Feb 21, 2023 |
|
Jose Mendin’s Secret to Blending Cultures and Flavors in Cooking
|
Feb 14, 2023 |
|
Tasting The Future: Unleashing the Flavor Potential of Aji Amarillo
|
Feb 07, 2023 |
|
Leadership Styles in the High-Pressure World of Restaurants
|
Jan 31, 2023 |
|
Tasting the Future: A Natural Sweetener Date Syrup
|
Jan 24, 2023 |
|
Exploring the Multi-Cultural Influences of Chef Brad Kilgore’s Food
|
Jan 17, 2023 |
|
Tasting the Future: How to Add Heat and Flavor with Sambal
|
Jan 10, 2023 |
|
Beyond French Culinary Techniques in the Kitchen
|
Jan 03, 2023 |
|
How imposter syndrome creeps up by Leia Gaccione
|
Dec 20, 2022 |
|
How Structure Can Actually Inspire Creativity
|
Dec 06, 2022 |
|
Exciting Culinary Adventures in Madagascar with Three American Chefs
|
Nov 22, 2022 |
|
Everything You Need to Know About My Book “Conversations Behind The Kitchen Door”
|
Nov 08, 2022 |
|
Nathanial Zimet, Owner of Boucherie, Focuses on School Lunch Programs
|
Oct 25, 2022 |
|
Mikey and Rinne Eat In! on Flavors Unknown
|
Oct 11, 2022 |
|
Merging the Past with the Future in Southern Cuisine by Chris Coleman
|
Sep 27, 2022 |
|
The Children of Immigrants Will Continue to Feed America by Michael Diaz
|
Sep 13, 2022 |
|
The Flavor of the Flour: Changing The Way We Think about Grains by Kelly Whitaker
|
Aug 30, 2022 |
|
How to Make Six Figures With a Culinary Blog with Dennis Littley
|
Aug 16, 2022 |
|
Nelson German is Digging Deeper Into His Afro Caribbean Roots
|
Aug 02, 2022 |
|
The Passion to Be Better by Joe Sasto
|
Jul 19, 2022 |
|
Bridging the Gap between Classic Pastry and Modern Trends by Alyssa Gangeri
|
Jul 05, 2022 |
|
Tacos in Tuxedos and Creative Salsas by Maria Mazon
|
Jun 21, 2022 |
|
Breaking the Rules by Chef Andy Doubrava
|
Jun 07, 2022 |
|
How Confidence Helped Top Chef Byron Gomez Figure Out His Cuisine
|
May 24, 2022 |
|
Will Fung Brings His International Experiences to China Chilcano in D.C.
|
May 10, 2022 |
|
What Farm-to-Table Cooking Looks Like in the Mid Atlantic, by Opie Crooks
|
Apr 26, 2022 |
|
Mexican, Spanish, and French Influences in Minneapolis, with Jorge Guzmán
|
Apr 12, 2022 |
|
French-Japanese Influence in Honolulu, by Chris Kajioka
|
Mar 29, 2022 |
|
How to Eat Local with Style in a Neo Bistro, with Matt Conroy
|
Mar 15, 2022 |
|
On Changing the American Culinary Landscape, with Suzanne Goin
|
Mar 01, 2022 |
|
The Cornerstone Ingredients of Japanese Cuisine, by Masako Morishita
|
Feb 15, 2022 |
|
How to Use Local and Nontraditional Mexican Ingredients, with Fermin Núñez
|
Feb 01, 2022 |
|
4 Influences that shaped Hawaii food culture, by Sheldon Simeon
|
Jan 18, 2022 |
|
How to explore a region through the lens of food, with Craig Laban
|
Jan 04, 2022 |
|
Tiffany Derry: Life-Changing Call & Culinary Journey
|
Dec 21, 2021 |
|
A Dazzling Dining Experience for the 5 Senses, by Rikku O’Donnchü
|
Dec 07, 2021 |
|
How to Turn a Passion for Pies into a Successful Business, with Kat Gordon
|
Nov 23, 2021 |
|
Declan Horgan – Following the American Dream
|
Nov 09, 2021 |
|
Junior Merino Defines Nuevo Latino Cuisine
|
Oct 26, 2021 |
|
François Payard – Living in the Future!
|
Oct 12, 2021 |
|
Talking Hispanic Heritage Month with 3 Chefs in Austin
|
Sep 28, 2021 |
|
Alan Bergo – The Forager Chef
|
Sep 14, 2021 |
|
Erik Ramirez Revisits His Culinary Peruvian Heritage
|
Aug 31, 2021 |
|
Erin Kanagy-Loux – The MacGyver of Pastry
|
Aug 17, 2021 |
|
Zayde Naquib – The Quest for the Perfect Cup of Coffee
|
Aug 03, 2021 |
|
Bachour: World’s Best Pastry Chef, Puerto Rico Inspired
|
Jul 20, 2021 |
|
Kelly English – The Future in Multi-disciplinary Work
|
Jul 06, 2021 |
|
A Panel Discussion with “Her Name is Chef”
|
Jun 22, 2021 |
|
Dan Kluger – Balancing the Peaks and Valleys in Every Meal
|
Jun 08, 2021 |
|
Philip Speer – A Rocky Path to Greatness
|
May 25, 2021 |
|
John Mariani – Author, Journalist, and Food Critic
|
May 11, 2021 |
|
Levon Wallace – Spread Love Like Mustard
|
Apr 27, 2021 |
|
Shamil Velázquez – Puerto Rican Influences in the Lowcountry
|
Apr 13, 2021 |
|
Richard Landau – An Early Pioneer of the Plant-Based Trends
|
Mar 30, 2021 |
|
Mely Martinez Celebrates the Traditional Flavors of Mexico
|
Mar 16, 2021 |
|
Chris Spear – The Personal Chef Behind Chefs Without Restaurants
|
Mar 02, 2021 |
|
Silvia Barban – Her Lifelong Italian Culinary Influences
|
Feb 16, 2021 |
|
Elizabeth Falkner Continues to Challenge the Status Quo
|
Feb 02, 2021 |
|
Bob Peters – Multi-Award-Winning Cocktail Artisan
|
Jan 19, 2021 |
|
Ryan Burk – Passionate Head Cider Master at Angry Orchard
|
Jan 05, 2021 |
|
Misti Norris: 4 ‘F’s – Farm, Forage, Ferment, Fire
|
Dec 22, 2020 |
|
Andrew McLeod – Cooking is an Exercise in Practicality
|
Dec 08, 2020 |
|
Bryce Shuman Transforms The Ordinary Into A Refined Experience
|
Nov 24, 2020 |
|
Carlo Lamagna Reformulates Traditional Filipino Cuisine
|
Nov 10, 2020 |
|
Lamar Moore – Striving for Greatness
|
Oct 27, 2020 |
|
Nick DiGiovanni – A Young Entrepreneur Pursuing His Dreams
|
Oct 13, 2020 |
|
Jeremy Umansky – The Koji Expert
|
Sep 29, 2020 |
|
Matt Bolus Introduces New Global Flavors To Nashville
|
Sep 15, 2020 |
|
Brian Duffy – A Gigantic Appetite for Casual Restaurants
|
Sep 01, 2020 |
|
Tim Hollingsworth – Celebrating Luxury and Mundane Food
|
Aug 18, 2020 |
|
Charlotte Voisey – The Exciting Life of a Brand Ambassador
|
Aug 04, 2020 |
|
Michael Gulotta – Asian Inspired Cuisine with Louisiana Pantry
|
Jul 21, 2020 |
|
Leadership – What Every Senior Executive Can Learn From Top Chefs
|
Jul 07, 2020 |
|
COVID-19 Prompts Two NJ Chefs to Pivot Business
|
Jun 23, 2020 |
|
Chris Cosentino – Inspired by Local Culinary Heritage
|
Jun 09, 2020 |
|
Matthieu Cabon – A Passion for Bread
|
May 26, 2020 |
|
Farmer Lee Jones – Celebrate Mother Nature’s Seasons
|
May 12, 2020 |
|
Roy Yamaguchi – How to Beautify Hawaiian Flavors
|
Apr 28, 2020 |
|
COVID-19: Top Chefs Respond
|
Apr 14, 2020 |
|
Drake Leonards – The Road Back to his Roots
|
Mar 31, 2020 |
|
Brad Miller – Amazing Food Trucks!
|
Mar 17, 2020 |
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Jamie Bissonnette – Unconstrained Creativity
|
Mar 03, 2020 |
|
Mark Welker – Set Goals and Make Them Happen
|
Feb 18, 2020 |
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Chris Shepherd – Sharing Food & Life Experiences
|
Feb 04, 2020 |
|
Beau du Bois – Listen to your Neighborhood!
|
Jan 21, 2020 |
|
Ted Lee – Home Cook and Writer
|
Jan 07, 2020 |
|
Brother Luck – Embracing your Fears!
|
Dec 24, 2019 |
|
Hari Cameron – Creativity within Boundaries
|
Dec 10, 2019 |
|
Gabriel Kreuther – Making Customers Happy!
|
Nov 26, 2019 |
|
Flavien Desoblin – Owner Brandy Library NYC
|
Nov 12, 2019 |
|
Noosh – Celebrating Eastern Mediterranean Cuisine
|
Oct 29, 2019 |
|
3 Chefs from Austin Question Everything
|
Oct 15, 2019 |
|
What Is More Important: Techniques or Creativity?
|
Oct 01, 2019 |
|
Emmanuel Laroche – Podcast Host
|
Sep 17, 2019 |
|
Kim Alter – Creating Food Memories
|
Sep 03, 2019 |
|
Johnny Spero – A Global Culinary Database
|
Aug 20, 2019 |
|
Alison Trent – The Future is Creative Collaboration
|
Aug 06, 2019 |
|
Jose Garces – A Competitive Mindset
|
Jul 23, 2019 |
|
Brian Ahern – A New Brasserie Style
|
Jul 09, 2019 |
|
Edward Lee – The Marco Polo of American Cuisine
|
Jun 25, 2019 |
|
David Burke – A Creative Mind
|
Jun 11, 2019 |
|
Andre Natera – The Culinary Yoda
|
May 28, 2019 |
|
Trigg Brown – Taiwanese Food through American Lens
|
May 14, 2019 |
|
Sam Freund – Old Soul, Modern Mindset
|
Apr 30, 2019 |
|
Alex Harrell – Modernizing Southern Food
|
Apr 16, 2019 |
|
Emily Spurlin – The Inspired Pastry Chef
|
Apr 02, 2019 |
|
Jean-Marie Josselin – Made in Kauai
|
Mar 19, 2019 |
|
Drew Adams – Foraging and Feasting
|
Mar 05, 2019 |
|
Sam Mason – The Ice Cream Wizard
|
Feb 19, 2019 |
|
Bonnie Morales – A Return to Russian Cooking
|
Feb 05, 2019 |
|
Philip Wolf – Cannabis Sommelier in Colorado
|
Jan 22, 2019 |