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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 unkown Alimentation et vin Art Cuisine
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    • Inside the Bold New Cleveland & Detroit Food Scene

      Inside the Bold New Cleveland & Detroit Food Scene
      Oct 7 2025
      Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes.This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn’t have been possible without the support of Symrise Food & Beverage North America.My guests include:🍕 Chef Vince Morelli – Cent’s Pizza + Goods (Cleveland)🧪 Chef Jeremy Umansky – Larder Delicatessen & Bakery (Cleveland)🥟 Chef Liu Fang – Abundance Culinary (Cleveland)🍰 Pastry Chef Annabella Andricks – Rood (Cleveland)🍸 Bartender Liz Dabecco – Standby (Detroit)Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt. What you'll learn from this Panel The Scene & The Spirit[3:27] Why Cleveland deserves your culinary attention[3:53] How Detroit’s food scene is scaling fast[5:11] A rare spirit of collaboration among Cleveland chefs[6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirthBehind the Apron[8:38] When rival restaurants called the health department on each other[9:01] Beijing’s cutthroat kitchen culture[11:21] Why many chefs left Cleveland—and what brought them back[13:28] Annabella’s imaginary cooking shows for stuffed animals[13:55] Vince’s path from fashion forecasting to pizzaPhilosophy & Process[20:10] Liu Fang’s sensory rediscovery of childhood flavors[22:05] Vince’s use of fashion “drop culture” and lifestyle branding[29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice[30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveableDrinks, Desserts & Reinvention[42:17] Liz’s approach to cocktails as storytelling[45:40] Caper brine, MSG, and savory cocktails: gimmick or future?[49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit[50:33] Vince’s open-door policy on toppings (even pineapple)The Personal & The Political[59:02] Hangover food, donkey burgers, and tuna salad confessions[1:10:19] Jeremy’s call to retire the phrase “food waste”[1:11:00] Annabella’s clever reuse of strawberry scraps[1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world[1:20:25] “It’s good for Cleveland”—why that’s not a complimentFeatured Moments You Won’t Want to Miss🔸 Fermenting with blood & tofu gone wrong – [38:41]🔸 Liu Fang’s haunting story of China’s famine and how it fuels her cooking – [17:03]🔸 Annabella’s anti-dessert desserts: less sugar, more soul – [48:11]🔸 Vince’s graffiti-inspired collab mindset – [24:33]🔸 The last meals that define each guest – [1:04:04–1:06:07] 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, 2026Pre-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)
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      1 h et 27 min
    • Chef Roberto Alcocer on Valle & Mexican Fine Dining

      Chef Roberto Alcocer on Valle & Mexican Fine Dining
      Sep 23 2025
      In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you're a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you'll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him[6:59] Why were his parents against him becoming a chef[9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France[11:19] Starting out in a now Michelin-starred restaurant—as a teenager[12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him[15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse[16:35] His belief that fine dining must “surprise and overdeliver” every night[17:03] The contrast between Malva’s rustic charm and Valle’s refined elegance[17:03] Why Malva is “a table in the farm,” not just farm-to-table[21:52] His strategic pursuit of a Michelin star—and the pressure that follows[22:56] How Roberto Alcocer manages high-stress environments without anger or ego[25:11] The evolving leadership gap: why mentoring Gen Z chefs is different[26:45] His belief that “every chef needs to be a little bit crazy” to succeed[26:56] The unconscious bias against Mexican cuisine in the fine dining world[28:36] Balancing authenticity with elevated expectations in a Michelin setting[30:20] The most important advice he gives to young cooks today[33:52] Why mistakes are the best teachers in a chef’s journey[38:50] How he empowers Mexican-American cooks to embrace their cultural heritage[39:04] Roberto’s favorite local restaurants to try in San Diego[41:27] His unexpected drink of choice: it’s not mezcal[42:45] What he’d tell his younger self if he could go back[45:31] How the pandemic reshaped his outlook on work-life balance 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, 2026Pre-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 Roberto Alcocer
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      47 min
    • Inside Tamasha: Chef Bhavin Chhatwani’s Journey

      Inside Tamasha: Chef Bhavin Chhatwani’s Journey
      Sep 9 2025
      In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.From tamarind-glazed pork belly to street food-inspired desserts, you'll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage. What you'll learn from Chef Bhavin Chhatwani The Origins➤ Childhood food memories from Udaipur, Rajasthan➤ His first cooking experiment at age 6 (3:17)➤ Family influences and early fascination with street food and restaurants (4:30)Culinary Education & Regional Immersion➤ Four years of culinary school in India (5:15)➤ Selection to the elite Taj Group Management Training Program (5:45)➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)➤ How cuisine shifts dramatically every 50 miles in India (8:30)➤ Why chefs must work in different regions to understand true Indian cuisine (7:30)Philosophy of Cooking & Evolution of Authenticity➤ His take on "authentic vs. modern" Indian cuisine (11:30)➤ Cooking with memory, instinct, and precise technique (17:55)➤ The story behind Tamasha’s name and vision—“a grand performance on the palate” (12:56)Signature Dishes & Innovation➤ The three-day process behind his pork belly using French techniques (21:23)➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09)Hospitality, Culture & Leadership➤ How he builds a joyful, respectful kitchen culture (27:45)➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)➤ Creating guest experiences that feel like personal celebrations (18:30)Personal Favorites & Advice➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)➤ The one ingredient he can’t live without (30:33)➤ Advice for young chefs: balancing hard work with smart work (33:08)➤ The biggest misconception about Indian food in America (35:00) 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, 2026Pre-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
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      38 min
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