Today, I’m talking to Chef Derek Wagner, owner of Nicks  On Broadway in Providence, Rhode Island. He’s known for his philosophy of nose to tail cooking, his creative ability to transform whole animals into delicious, inspired dishes that ignite the taste buds while also reducing food waste. You’ll hear about his childhood memories, his unique approach to food, his ongoing and his commitment to local sourcing  and sustainability. We’ll dive deep into his journey through the culinary industry, learning about his butchery program and how he continues to innovate and stay inspired in th ..read more

Furikake seasoning is a savory Japanese condiment used to add flavor to rice, fish, and vegetables. The name furikake means “to sprinkle,” and it is typically made from a blend of ingredients that may include dried nori (seaweed), toasted sesame seeds, dried fish or other protein, dried egg, dried herbs, salt, sugar, soy sauce, and other seasonings. Furikake seasoning comes in many different varieties, and the ingredients used can vary depending on the region and the recipe. Some common flavors include salmon, shrimp, bonito, and wasabi. It is often sold in small packets or jars and can be fo ..read more

Welcome to another captivating episode of the “Flavors Unknown” podcast! In this episode, we sit down with the talented Chef and Pastry Chef Tavel Bristol-Joseph from Austin, Texas, as he shares his remarkable journey from his childhood in Guyana to running the celebrated restaurant Emmer & Rye with his business partner, Chef Kevin Fink. Delve into Chef Tavel’s unique cooking style, the difference between physical and emotional creativity, and the way his restaurant Canje distinguishes itself from other Caribbean restaurants. Get ready for an inspiring and insightful conversation that wil ..read more

Pandan, also known as screwpine, is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is famous for its long, slender, spiky, and upright bright green leaves that are similar to the palm tree. In Chinese, it is called “fragrant plant” because of its unique, sweet aroma. Pandan leaves are widely used in Sri Lankan, Thai, and other South Asian recipes to add a unique taste and aroma to savory dishes, flavorful desserts, and drinks. I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomp ..read more

In today’s episode, we sit down with Chef Rob Rubba, the creative force behind the acclaimed restaurant Oyster Oyster in Washington, DC, and recent recipient of a James Beard Award. We discuss his South Jersey upbringing, his experiences working under renowned chefs like Gordon Ramsay and Guy Savoy, his time spent abroad, the opening of his first restaurant Hazel in 2016, and his recent transition to plant-based cooking. Join us as we explore the smells that remind him of his childhood, how his family influenced his profession, his journey through art school and culinary school, and the lesso ..read more

Gochugaru is a type of Korean chili powder made from dried red chili peppers. It has a vibrant red color and a slightly sweet and smoky flavor, with a medium level of spiciness. Gochugaru is a staple ingredient in Korean cuisine and is used to add heat and depth of flavor to many dishes, including kimchi, stews, soups, and marinades. It is also used as a seasoning for meat, fish, and vegetables, and can be added to sauces and dressings for an extra kick of flavor. I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogue ..read more

In today’s episode, I’m talking to Gesine Bullock-Prado, a renowned pastry chef, passionate baking educator, and sister to actress Sandra Bullock. Based in Hartford, Vermont, she operates Sugar Glider Kitchen, a school known internationally for aspiring bakers. You’ll hear about her experiences moving from Hollywood to Vermont, her career transition from law to pastry chef, and the inspiration behind her cookbook My Vermont Table: Recipes for All Six Seasons. What you’ll learn from Gesine Bullock-Prado How stress and tragedy turned her into a baker 3:10 What lawyers and bakers have in commo ..read more

Welcome to another episode of the Flavors Unknown podcast in Mexico City.  Usually,  I dive deep into the culinary world and the people who make it happen in the kitchen and behind the bar all around the United States. This episode is different from my usual conversations with American culinary leaders or my Taste the Future episodes focusing on a trending flavor or ingredient.  I just came back from a week spent in Mexico City and had amazing restaurant experiences, so, I thought I would share my best ones with you. If you are planning to travel to the Mexican Capital or if yo ..read more

In today’s episode, you’ll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and Owner of Rolo’s. Celia Lee is the Pastry Chef at Naro. And Matt Reysen is the Bar Director at Al Coro. This episode is sponsored by Symrise NA. You’ll hear about some of the most innovating and exciting things happening in this industry across the city. Plus, they share the stories of their paths to ..read more