flavors unknown podcast Podcast Por Emmanuel Laroche - Show Host arte de portada

flavors unknown podcast

flavors unknown podcast

De: Emmanuel Laroche - Show Host
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We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.© 2018 flavors unknown Arte Comida y Vino
Episodios
  • Sam Diminich on Local Farms, Craft, and Responsibility

    Sam Diminich on Local Farms, Craft, and Responsibility
    Jan 6 2026
    In this conversation, Chef Sam Diminich shares his journey in the culinary world, discussing his experiences from competing on television to running a restaurant and engaging with local farmers. He emphasizes the importance of service in cooking, the impact of sobriety on his culinary creativity, and the need for a supportive community in the industry. Chef Diminich also addresses the challenges young chefs face today and the future of the farm-to-table movement, highlighting the significance of building relationships with local suppliers and focusing on seasonal ingredients. What you’ll learn from Chef Sam Diminich Chef Sam Diminich emphasizes the importance of a solution-based mindset in both life and business.He believes that the kitchen has always been a safe haven for him.Social media can be a powerful tool for connection and community building.Food serves as a language of connection and a means to invest in others.The restaurant’s concept is built on serving others without expectation.Building relationships with farmers has transformed his approach to cooking.The restaurant business has evolved, and he has adapted to new challenges.Quality ingredients can be sourced locally, benefiting both chefs and farmers.Sobriety has profoundly impacted his culinary creativity and approach to life.Sam Diminich aims to support young chefs in navigating the challenges of the industry. Chapters 05:19 Facing Challenges in the Culinary World08:04 The Concept of Service in Cooking10:52 Building Relationships with Farmers14:29 The Evolution of a Restaurant Business17:08 Balancing Quality and Cost in Ingredients19:45 The Importance of Seasonal Ingredients22:23 Sobriety and Its Impact on Culinary Creativity25:04 Supporting the Culinary Community27:39 Guidance for Young Chefs30:19 The Future of Farm-to-Table Movement33:03 Rapid Fire Questions and Personal Insights Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, February 17, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Sheldon Simeon Andy Doubrava Nina Compton Jacques Pépin Social media Chef Sam Diminich Instagram Facebook Social media Restaurant Constance Instagram Facebook Links mentioned in this episode Restaurant Constance SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    40 m
  • Madagascar Flavor: Chefs on Creativity and Travel

    Madagascar Flavor: Chefs on Creativity and Travel
    Nov 18 2025

    As many of you know, I’m in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar.
    To celebrate—and to give myself the space this project deserves—I’m taking a short creative break from the regular Flavors Unknown format.

    Our usual chef interviews will resume in January 2026.
    Until then, the podcast will temporarily shift its focus to Madagascar: its people, its ingredients, and the stories that shaped the book.

    What you’ll learn from this episode on Madagascar Flavor

    This episode brings together several moments from across the show that highlight a powerful idea: travel changes the way chefs cook, think, and create.

    I revisit my 2022 trip to Madagascar with Chef Elizabeth Falkner, Chef Michael Gulotta, and mixologist Shannon Tebay—an experience that planted the seed for the book. You’ll also hear excerpts from previous conversations with chefs whose work is profoundly shaped by global experiences:

    • Nancy Silverton — Travel as ongoing creative fuel

    • Tony Nguyen — Lessons learned in Japan’s kitchens

    • Jamie Bissonnette — How Spain reshaped simplicity

    • Parnass Savang — Returning to heritage as inspiration

    These stories help frame the heart of A Taste of Madagascar: how place and flavor shape each other.

    Beyond the Mic: My Stories in Print


    A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

    Publication date: Tuesday, January 27, 2026

    Pre-order the book here!


    “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton
    Chef Jacques Pepin Links mentioned in this episode

    You can download a free chapter at atasteofmadagascar.com

    SUBSCRIBE

    TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    28 m
  • Inside Honolulu’s Food Scene with Hawaii’s Top Chefs

    Inside Honolulu’s Food Scene with Hawaii’s Top Chefs
    Nov 4 2025
    In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i’s culinary community. One built on collaboration, respect, and flavor. What you’ll learn from this Panel Discussion How Hawai‘i’s close-knit culinary community thrives on collaboration (9:03)Roy Yamaguchi’s journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01)Chris Kajioka on learning resilience from Per Se to Honolulu’s kitchens (9:38)Keaka Lee’s lessons from Eleven Madison Park and their impact on Kapa Hale (4:04)Robynne Maii’s winding path from English major to James Beard Award–winning chef (7:03)Harry Chin’s transformation from middle school teacher to mixologist (3:03)The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59)The truth about tiki culture and how it diverged from island reality (18:49)How chefs are elevating local cuisine beyond beachside stereotypes (19:48)Why food security and supporting local producers define modern Hawaiian cuisine (21:50)The role of deliciousness over perfection — Chris Kajioka’s creative philosophy (23:00)Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01)How immigrant cuisines shaped distinct Hawaiian flavors (32:59)The rise of poke — and why it’s never the same off the islands (38:05)Sustainability challenges: tuna consumption, local sourcing, and balance (41:20)The next generation’s focus on flavor, sustainability, and joyful eating (46:58)Roy’s mission to bring sustainable, flavorful meals to Hawai‘i’s school lunches (51:29)Harry Chin’s creative cocktail process — inspiration can come from anywhere (56:28)How cross-training and collaboration spark drink innovation (59:20)Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18)Roy’s perfume-making experience in Italy — and what scent teaches about taste (1:03:42)Creating food that connects millions without losing regional authenticity (1:09:48)The meaning of “joyful eating”: when food makes you want one more bite (1:14:08)Comfort food confessions: what each chef would eat for life (1:24:41) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Roy Yamaguchi Instagram Social media Chris Kajioka Instagram Social media Robynne Maii Instagram Social media Keaka Lee Instagram Social media Harry Chin Instagram Links mentioned in this episode Chef Roy YamaguchiRoy’s restaurantsEating House 1849 Miro Kaimuki Fete restaurant Kapa Hale SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 h y 31 m
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