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flavors unknown podcast

flavors unknown podcast

Di: 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 Cucina Enogastronomia
Episodi
  • Seattle’s Rising Culinary Voices on Food, Drinks & Balance

    Seattle’s Rising Culinary Voices on Food, Drinks & Balance
    Jan 20 2026
    In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly in the sandwich and pastry sectors, and how they strive to maintain authenticity while appealing to a diverse clientele. The chefs delve into their personal journeys, discussing how their cultural backgrounds influence their culinary creations. They share insights on the significance of community and connection through food, as well as the creative processes behind their menus. The conversation culminates in a discussion about the importance of experimentation and iteration in crafting cocktails, with a focus on balancing flavors and ensuring that each drink resonates with patrons. Overall, the episode paints a vibrant picture of Seattle culinary scene, marked by resilience, creativity, and a commitment to quality. Emmanuel Laroche and Christina Wood discuss the challenges of introducing unconventional ingredients, such as fermented items, and the reactions they receive from patrons. Melissa Miranda shares her personal inspirations, rooted in family and cultural heritage, which shape her approach to menu development. The group reflects on the evolving trends in the culinary world, particularly the resurgence of tropical flavors and the integration of savory elements into cocktails. They also explore the role of social media in shaping food trends, with a nod to the growing popularity of unique flavor combinations that challenge traditional expectations. In this engaging conversation, the panelists discuss the evolving trends in the food and beverage industry, particularly focusing on the rise of non-alcoholic cocktails and the enduring popularity of espresso martinis. Christina Wood highlights the coffee culture in Seattle, emphasizing the city’s preference for coffee-driven drinks. The discussion then shifts to the creative process behind crafting non-alcoholic cocktails, with Emmanuel Laroche and Kyton Blair sharing insights on the increasing variety of options available today compared to just a few years ago. The discussion culminates in a heartfelt exchange about self-care, the pressures of the culinary world, and the value of collaboration and support among peers, emphasizing the need for balance and understanding in a demanding profession. What you’ll learn from this panel discussion 00:00 Introduction to Seattle’s Culinary Scene04:25 Challenges and Evolution Post-Pandemic06:57 The Rise of Pop-Ups and New Trends09:40 Seasonality and Local Ingredients in Cooking12:26 Cultural Influences and Culinary Identity15:06 Innovative Uses of Local Produce17:44 The Role of Community and Tradition in Cuisine21:43 Preserving Local Flavors22:58 The Art of Seasonal Menus23:53 Innovative Cocktails and Cultural Influences27:00 Sources of Culinary Inspiration29:26 Balancing Tradition and Innovation32:10 Menu Evolution and Customer Engagement34:22 The Role of Community in Culinary Creativity37:03 Seasonal Adjustments and Customer Preferences38:41 Pushing Boundaries in Sandwich Making40:40 Creative Pastry Innovations42:16 Exploring Savory Donuts and Unique Pastries44:21 Seasonal Menu Inspirations and Collaborations47:17 Crafting Cocktails: Flavor Pairing and Trends49:57 The Challenge of Unpopular Flavor Combinations51:59 Emerging Trends in Flavors and Ingredients54:46 The Coffee Culture: Trends and Preferences01:00:36 Crafting the Perfect Sandwich01:01:29 Culinary Inspirations and Personal Favorites01:03:19 Menu Challenges and Customer Education01:04:38 Navigating Competition in the Culinary World01:06:10 Mental Health and Self-Care in the Restaurant Industry01:08:08 Lessons Learned from Experience01:09:39 The Importance of Teamwork and Support01:12:08 Finding Balance and Managing Stress01:13:41 Advice for Future Chefs01:18:06 Final Thoughts and Reflection 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,...
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    1 ora e 20 min
  • 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 min
  • 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 min
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