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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
  • Harry Chin: The Art of Flavor at Pigeonhole Honolulu

    Harry Chin: The Art of Flavor at Pigeonhole Honolulu
    Oct 27 2026
    Mixologist and Pigeonhole co-owner Harry Chin joins host Emmanuel to explain how he moved from teaching into hospitality and how education, guest awareness, and trust in the palate shape his approach to mixology. He shares the thinking behind Hawaii-inspired cocktails, menu storytelling, creative development, and when classic or modern techniques serve the drink. Key topics Harry moved from middle-school teaching and barista work into bartending after a demanding year balancing teaching and barback shifts.His teaching background informs how he trains newer bartenders, emphasizing curiosity, fundamentals, and learning from multiple mentors.He argues that mixology is more than memorizing classic recipes: bartenders must trust their palate and adapt to individual guests.Hawaii’s fresh tropical produce inspires his drinks, and he embraces classic tropical styles while advocating for fresh ingredients and better execution.The Queen’s Pog Swizzle combines passion fruit, pickled edible orchids, local rum, mint, orange, lime, and guava bitters.Pigeonhole’s menu tells the story of Harry and co-owner Teresa’s journey, including the Japanese-inspired Forbidden Sushi cocktail and a pho-inspired drink.Harry develops cocktails from themes, memories, or classic templates, refining originality while keeping the drink cohesive; R&D can take 10 to 50 trials.He prioritizes classic technique and foundational knowledge, using clarification and carbonation selectively, as in his satirical canned Tourist Trap Mai Tai.Harry and Teresa combine bar and culinary perspectives, and he advises pursuing meaningful work with full commitment. What you’ll learn from Mixologist Harry Chin Chapters 00:00 From middle-school teacher to bartender07:16 Teaching bartenders to learn, not just memorize13:09 Finding Hawaii’s flavors without dodging tropical classics18:02 Pickled orchids and the Queen’s Pog Swizzle21:42 Pigeonhole’s origin-story menu and Forbidden Sushi27:08 How a cocktail idea becomes a distinctive drink31:00 Balancing house classics with guest preferences33:08 When to stop adding ingredients35:06 Why classic technique comes before molecular tricks40:04 Building Pigeonhole with Teresa42:59 Advice to his younger self and what makes the bar whole 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 Mixologist Harry Chin Instagram Social media Pigeonhole Instagram Links mentioned in this episode Pigeonhole SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    48 min
  • What Defines Bay Area Cuisine Today?

    What Defines Bay Area Cuisine Today?
    Oct 13 2026
    This conversation delves into the vibrant culinary scene of the Bay Area, highlighting the importance of community, sustainability, and innovation in both food and drink. The panelists are: Kim Alter, chef-owner of Nightbird and Linden Room and founder of EarlyBird Hospitality. She has built a San Francisco tasting-menu restaurant around thematic storytelling, whole-ingredient utilization, and “reflection courses,” while extending her approach through consulting projects in the United States and Taiwan.Evan Williams, beverage director at Dalida and Maria Isabel. He has built culturally grounded cocktail programs that place unfamiliar ingredients inside recognizable drinking archetypes, allowing guests to enjoy the drink immediately or explore its deeper cultural story.Alex Hong, chef-owner of Sorrel and co-founder of Arquet and Parachute Bakery. He developed Sorrel from a three-year pop-up into an established fine-dining restaurant, then expanded into a wood-fired California restaurant and bakery at the Ferry Building.Yesenia Castañon, pastry director for JouJou and Lazy Bear. She works between two distinct formats: French-inspired bistro pastry at JouJou and nostalgic, California-driven fine dining at Lazy Bear, bringing her own Mexican memories and flavors into classical technique. We discuss their experiences, techniques, and the evolution of the culinary landscape over the past decade, emphasizing collaboration among chefs and the use of local ingredients. The podcast aims to showcase the creativity and passion that define the Bay Area’s food culture. This conversation explores the journey of culinary learning, the importance of creativity in the kitchen, and the challenges chefs face in balancing tradition with innovation. It delves into the impact of climate change on ingredient sourcing, the responsibility chefs have towards their communities, and the personal backgrounds that shape their culinary practices. The discussion emphasizes collaboration within the culinary world and the evolving nature of cooking practices. What you’ll learn from this Panel Discussion? 00:00 Introduction to the Culinary Scene05:59 Exploring the Bay Area Food Scene12:04 Evolution of Culinary Techniques18:40 Sustainability and Community in Food24:03 Innovative Drink Concepts and Collaborations35:41 The Journey of Culinary Learning39:07 Creativity in the Kitchen40:27 Seasonal Menus and Ingredient Sourcing44:05 Balancing Tradition and Innovation47:09 Impact of Climate Change on Ingredients51:50 Culinary Responsibility and Community Engagement56:54 Navigating Challenges in Culinary Creation01:01:00 Personal Culinary Backgrounds and Influences01:07:49 Collaboration and Community in the Culinary World01:11:57 The Future of Culinary Practices 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. Published on February 2026 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 Chef Kim Alter Instagram Social media Mixologist Evan Williams Instagram Social media Chef Alex Hong Instagram Social media Chef Yesenia Castañon Instagram Links mentioned in this episode Nightbird Dalida Sorrel Joujou SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 ora e 1 min
  • Kyton Blair on Building Cocktails at Roquette

    Kyton Blair on Building Cocktails at Roquette
    Sep 29 2026
    In this conversation, Kyton Blair, mixologist at Roquette in Seattle, delve into the world of bartending, exploring his journey from busser to seasoned mixologist. We discuss the vibrant Seattle cocktail scene, the influence of French spirits, and the creative process behind crafting innovative cocktails.Kyton shares insights from his travels, particularly to France and the Caribbean, and how these experiences shape his cocktail creations. The discussion also touches on current trends in savory cocktails and the importance of flavor-driven development in mixology. Kyton shares insights into the art of cocktail creation, emphasizing the importance of collaboration among bartenders for menu development. He discusses the evolution of his approach to building cocktails, the growing trend of non-alcoholic drinks, and his passion for mezcal and apple brandy. Kyton highlights the significance of curiosity in the culinary world and the benchmarks that define quality in bartending, such as the Negroni test. He also recommends influential books that have shaped his mixology journey, concluding with the idea that a memorable cocktail should have a well-defined structure. What you’ll learn from Mixologist Kyton Blair Kyton has been bartending for thirteen years, starting from a busser.The Seattle cocktail scene is known for its quality and variety.French spirits play a significant role in Kyton’s cocktail creations.Innovative cocktails often involve unique ingredients and flavor combinations.Travel experiences greatly influence cocktail development and inspiration.Kyton emphasizes the importance of continuous learning in bartending.Savory cocktails are becoming increasingly popular in the mixology world.Kyton enjoys experimenting with flavors and creating new drink experiences.The creative process involves understanding flavor profiles and classic templates.Kyton aims to introduce customers to new spirits and broaden their palates.Collaboration among bartenders enhances menu diversity.Understanding classic cocktails is crucial for innovation.Non-alcoholic cocktails are gaining popularity and complexity.Mezcal offers unique flavors and characteristics.Curiosity in culinary arts leads to continuous learning.The Negroni serves as a benchmark for cocktail quality.Engaging with creators fosters community and knowledge.Books like Cocktail Codex are essential for bartenders.Rum agricole has a depth of flavor worth exploring.A memorable cocktail should have a clear structure. Chapters 00:00 Introduction to Bartending Journey05:52 Exploring French Spirits and Cocktails12:00 Travel Inspirations and Experiences18:01 Trends in Savory Cocktails25:00 Crafting Unique Cocktails: The Art of Menu Development31:03 The Evolution of Cocktail Creation: Learning from Classics39:01 The Importance of Curiosity in Culinary Arts48:00 The Negroni Test: A Bartender’s Benchmark 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 Mixologist Kyton Blair Instagram Facebook Social media Roquette Instagram Facebook Links mentioned in this episode The Market Place in Asheville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    49 min
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