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flavors unknown podcast

flavors unknown podcast

Von: 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 Kochen Kunst Lebensmittel & Wein
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  • Does Gullah Food Need to Be Elevated?

    Does Gullah Food Need to Be Elevated?
    Jul 7 2026
    In this episode of Flavors Unknown, I speak with Chef Carlos Brown, a Charleston-born Gullah Geechee chef and the chef behind Pandora on the Square near Atlanta. The conversation explores the cultural depth of Gullah cuisine, the difference between “Southern food” as a broad label and Gullah Geechee food as a specific heritage, and how Chef Carlos uses French technique, hospitality, and storytelling to bring more recognition to Lowcountry foodways. What begins with shrimp and grits, okra soup, Hoppin’ John, egg and rice, sage, and tarragon becomes a deeper reflection on food as communication, memory, dignity, and cultural authority. Chef Carlos challenges the idea that Gullah Geechee cuisine needs to be “elevated,” suggesting instead that America first needs to understand the soul, history, and intelligence already present in the food. This episode is especially relevant for chefs, culinary creators, food lovers, culinary travelers, and food industry professionals interested in heritage cuisines, cultural storytelling, and the responsibility of translating food traditions for broader audiences. What you’ll learn from Chef Carlos Brown Why Gullah Geechee cuisine should not be reduced to the broader category of “Southern food.”How Gullah food carries African, Lowcountry, coastal, and family memory through everyday dishes.Why Chef Carlos believes “the soul” is often the missing part when people talk about heritage cooking.How dishes like shrimp and grits, okra soup, Hoppin’ John, and egg and rice can carry cultural meaning beyond their ingredients.How French culinary technique can help reveal a cuisine’s depth without erasing its roots.Why education is essential to bringing wider recognition to Gullah Geechee food.How a humble dish like egg and rice can be reframed with the dignity of “the best caviar.”Why food sits at the center of communication, hospitality, and community.How Chef Carlos thinks about bringing Gullah flavors to Atlanta while staying connected toCharleston and the Lowcountry.What chefs, food brands, and culinary professionals can learn from cultural preservation done with respect, technique, and heart. 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 Chef William Dissen Instagram Facebook Social media Pandora on The Square Instagram Facebook Links mentioned in this episode Chef Carlos Brown Shop Gullah Gourmet Pandora on the Square SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    29 Min.
  • The New Las Vegas Food Scene, Off the Strip

    The New Las Vegas Food Scene, Off the Strip
    Jun 23 2026
    The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft. The guests are:Chef Dylan Jobsz from Esther’s KitchenChef Sarah Thompson from Casa Playa at WynnChef Jackson Stamper from Ada’s Food and Wine BakerChef Kimmie McIntosh from Milkfish at Durango Social ClubBartender Joseph Arakawa from Anima by EDO The conversation repeatedly points to this shift: Las Vegas has moved beyond the buffet stereotype into a more diverse culinary community, with Chinatown and the Arts District emerging as creative hubs. The chefs share their sources of inspiration, including travel and cultural influences, and discuss the importance of seasonal ingredients. The conversation delves into the authenticity of cooking in everyday settings, the pressure of social media virality, and the importance of consistency in content creation. Ultimately, the discussion highlights the collaborative nature of cooking and the importance of nurturing talent within the culinary industry. What you’ll learn from the Panel Discussion Listeners will walk away seeing that: Las Vegas is not only the Strip; its food culture is increasingly shaped by neighborhoods, local communities, and independent creative voices.The city’s culinary strength comes from its mix of cultures, migration stories, chef collaboration, and constant reinvention.Authenticity in food and drinks is not about rigid tradition; it is about respect, understanding, flavor, and the ability to translate heritage for today’s guests.Social media matters, but the best culinary work is not built only for virality. The episode emphasizes that authenticity, relatability, and brand integrity matter more than chasing manufactured viral moments.Creativity in restaurants is not just the chef’s individual genius; it depends on teams, feedback, R&D, mentorship, trust, and systems. Chapters 00:00 Introduction to the Culinary Scene in Las Vegas06:00 Community and Collaboration in the Culinary World09:46 Local Dining Experiences on the Strip14:45 Sustainability and Employment in Hospitality19:39 The Growth of Las Vegas and Culinary Diversity23:01 The Influence of Military Background on Culinary Perspective27:02 Integrating Sri Lankan Flavors into Italian Cuisine30:28 Sources of Culinary Inspiration34:28 Maintaining Authenticity in Cuisine39:51 Coconut Delights and Culinary Memories45:07 The Challenges of Flavor Extraction49:24 The Rise of Low ABV Drinks54:20 Balancing Story and Flavor in Cocktails58:11 The Impact of Social Media on Culinary Trends01:01:23 Authenticity Over Virality01:06:12 Innovation and Originality in Modern Cuisine01:10:14 Nostalgia in Culinary Presentation01:11:27 Innovating Beverage Experiences01:12:16 Cultural Sensitivity in Food Marketing01:14:36 The Importance of Authenticity01:17:45 Balancing Creativity and Daily Operations01:19:54 Collaborative Cooking and Team Dynamics01:21:02 Research and Development in Culinary Arts01:22:18 The Importance of Team Support in Creativity01:23:14 Feedback and Iteration in Dish Development01:24:09 Balancing Service and Creativity01:25:40 Exploring New Ideas and Overcoming Creative Ruts01:27:22 Building Trust and Systems for Creativity01:28:47 Mentorship and Growth in the Culinary Industry 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!February “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 Dylan Jobsz Instagram Social media Sarah Thompson Instagram Social media Jackson Stamper Instagram Social media Kimmie McIntosh Instagram Social media Joseph Arakawa Instagram Links mentioned in this episode Esther’s Kitchen Casa Playa at the Wynn Ada’s Food & Wine Anima by EDO SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ ...
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    1 Std. und 27 Min.
  • World Central Kitchen’s Laura Hayes on Chef Corps

    World Central Kitchen’s Laura Hayes on Chef Corps
    Jun 9 2026
    In this conversation, Laura Hayes discusses her role as the Director of Chef Corps at World Central Kitchen, emphasizing the organization’s mission to provide meals in disaster situations. She highlights the importance of cultural relevance in meal preparation, the role of local chefs in disaster response, and the need for community engagement. The conversation also touches on the challenges of mapping regions for future responses, recruiting chefs, and navigating politically fragile contexts. In this conversation, Laura Hayes discusses the mission and operations of World Central Kitchen (WCK), emphasizing the importance of empathy in disaster relief efforts. She addresses common misconceptions about disaster response, the founding philosophy of WCK, and the critical role of chefs and cooks in providing food relief. Laura shares insights into the challenges faced during disaster responses, the mental health support provided to team members, and the various ways individuals can contribute to WCK’s mission. The conversation also touches on personal connections to comfort food and the importance of building relationships within the culinary community. What you’ll learn from Laura Hayes World Central Kitchen has served over 600 million meals globally.The organization prioritizes speed and urgency in disaster response.Cultural relevance is crucial in meal preparation for affected communities.Local chefs act as trusted sources and connectors in their communities.Partnerships with local restaurants help keep money in the local economy.The Chef Corps program has grown to include 580 chefs worldwide.Mapping regions for response is based on research and disaster patterns.Recruiting chefs involves looking for specific traits and community connections.The mission of World Central Kitchen is to provide dignity through food.Navigating conflict zones requires working closely with vetted local partners.Empathy drives the mission of World Central Kitchen.Cooks and chefs play a vital role in disaster response.Misconceptions about disaster relief often overlook the complexity of the work.Building community resilience is essential in disaster-prone areas.Mental health support is crucial for those working in crisis situations.Every individual can contribute to disaster relief efforts in meaningful ways.The founding philosophy of WCK continues to shape its operations today.Personal connections to food can provide comfort and healing.Expansion and scalability are key for WCK’s future.Highlighting unsung culinary heroes enriches the narrative of food relief. 00:00 Introduction to World Central Kitchen02:57 The Role of Chef Corps in Disaster Response06:04 Cultural Relevance in Meal Preparation08:56 Local Partnerships and Community Engagement11:47 Mapping Regions for Future Responses14:50 Recruiting and Engaging Chefs18:05 Traits of Effective Chef Corps Members21:08 Global Outreach and Building Connections23:59 Navigating Conflict Zones and Political Fragility30:44 Misconceptions in Disaster Relief32:06 Founding Philosophy of World Central Kitchen34:40 The Power of Cooks in Crisis36:48 Challenges in Disaster Response39:31 Mental Health and Recovery in Crisis Work42:30 Supporting World Central Kitchen46:29 Personal Connections to Comfort Food51:34 Empathy as a Core Quality in Chefs54:54 Highlighting Unsung Culinary Heroes56:30 Future Expansion of World Central Kitchen 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 Laura Hayes Instagram Facebook Social media World Central Kitchen Instagram Facebook Links mentioned in this episode World Central Kitchen Official Website The World Central Kitchen Cookbook SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    52 Min.
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