Flavors Unknown with Emmanuel Laroche

podcast with emmanuel laroche of flavors unknown

About Emmanuel Laroche

This week my podcast guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle. 

In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65

On This Week’s Podcast

Emmanuel has a master’s degree in organic chemistry, and an internship for his MBA led him to this career in flavor manufacturing. On the show, you’ll hear his origin story. We also talk about his podcast, how and why he started it, and some takeaways from the guests he’s had on his show. Some of his guests include chefs Andrew McLeodLevon Wallace, Philip Spear, Misti Norris, and today he’s releasing an episode with pastry chef François Payard.

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Emmanuel Laroche and Flavors Unknown

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Emmanuel Laroche

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Flavors Unknown Instagram
Flavors Unknown Twitter
Flavors Unknown Website
Flavors Unknown Podcast
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Get the Chefs Without Restaurants Newsletter
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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Podcast with Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic

About Hanna Raskin

This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization’s first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and states across the American South. The Food Section launched on September 15th. 

On This Week’s Podcast

On the show, we talk about her experiences as a restaurant reviewer, the state of dining during Covid in South Carolina, and her decision to abstain from reviewing restaurants during the pandemic. We discuss whether or not a chef or restaurateur’s behavior should be considered when reviewing a place. And, of course, you’ll learn all about her newsletter The Food Section. 

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Hanna Raskin

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Hanna Raskin

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Hanna’s Twitter
The Food Section
Article -“Unpublished 1936 guide to Black life in Charleston reveals city’s first restaurant critic
Review- “Malagon serves marvelous food to those allowed into downtown Charleston restaurant
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CONNECT WITH US

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin

About Keith Sarasin

This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner, Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian cooking, which he expresses through his Indian-inspired pop-up experience Aatma. On his More Than Masala podcast, he and co-host Ragini of Third Culture Cooks, take a deep dive into a singular spice. And while we didn’t even get into it on the show, Keith has published a number of cookbooks

Berbere Butternut Squash Bisque – Chorizo – Pecan Oil Everything Bagel Croutons

On This Week’s Podcast

On this episode, we discuss farm-to-table cooking, and being a responsible chef as it relates to your community and the environment. We talk about food waste, educating your customers, cultural appropriation, and mental health. And of course, we talk about Indian cooking, and his podcast. 

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Maine Lobster – Quark & Spring Garlic Stuffed Morels -Sumac Shoots – Brown Butter Milk Crumbs – Spring Carrot Purée- Tamarack Needles

Relevant Links and Where to Learn About Keith Sarasin

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Keith Sarasin

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Keith’s Instagram
Keith’s Website
Keith’s Facebook
Recommended Reading: India: The CookbookThe Illustrated Foods of IndiaPrashad Cooking with Indian Masters
Chef to Know: Chintan Pandya

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CONNECT WITH US

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Cooking with the Best Spanish Ingredients

Le Gourmet Central

Today I’m highlighting some of the amazing products available from Le Gourmet Central. They’re an online store that sells world-class gourmet foods and specialty gifts. As a chef, I want to use the best products available, so I’m featuring a couple of the products they have available. They have ingredients from many cuisines, including the three Spanish ingredients I’m highlighting here.

Cinco Jotas Jamon

You can’t have a Spanish charcuterie plate without Jamon. Well, this is some of the best out there. The acorn-fed, 100% Ibérico ham from Cinco Jotas is some of the best I’ve ever had. While I do like to add cured ham to many of my dishes, with a product like this, I prefer to simply eat it by itself with some crostini and a little membrillo quince paste.

Sweet Spanish Paprika

By far, the spice that I use most is Pimentón. This Spanish paprika from El Angel is exclusively produced in the region of Extremadura, Spain, and made from the milling of different varieties of red peppers. While fantastic in traditional Spanish cuisine, I find that it can be incorporated in to almost any dish, especially when you’re looking to add a bit of that wood-fired flavor.

Piquillo Peppers

One of the ingredients I use in my romesco sauce are the Lodosa whole confitted Piquillo peppers by Rosara. The peppers are grilled under wood, peeled one by one by hand before being preserved in whole cane sugar and red wine. They have a sweet but intense peppery flavour and are ideal in snacks, tapas or in recipes where you would use roasted red peppers. If you’re not familiar with Piquillo peppers, you can find more info on the Le Gourmet Central website.

Pecan & Piquillo Pepper Romesco Sauce

This is not a classic romesco sauce, but my spin on one. It can be argued that there’s no such thing as “authentic” or “traditional” anymore. I like to serve this version Mahon and Grits Croquettes. Let me know if you’re interested in that recipe. If you’d like to learn more about romesco sauce, I talked to Daniel Gritzer of Serious Eats about it on the Chefs Without Restaurants podcast.

Pecan & Piquillo Pepper Romesco Sauce

Pecans, chopped ½ cup

Garlic, chopped 2 cloves

Olive Oil ½ cup

Piquillo Peppers (jarred, drained) 1 cup

Crushed Tomatoes (canned) ½ cup

Sorghum 2 teaspoons

Sherry Vinegar 1 tablespoon

Pimentón 2 teaspoons

Ancho Chile Powder ½ teaspoon

Directions

Heat oil on medium in a medium sized pan. Add pecans and cook for 2 minutes. Add garlic and pimentón and cook for an additional minute. Remove from heat and cool for 5 minutes.

Add the warm mixture and the remaining ingredients to a food processor.  Blend on medium speed until all ingredients are thoroughly mixed and the sauce has a slightly smooth texture.

Relevant Links and Where to Learn About Chefs Without Restaurants

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CONNECT WITH US

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SUPPORT US ON PATREON

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Like our Facebook pag

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Culinary Education, Microgreens, Food Aversions and Unsung Heroes – with Personal Chef Steven Lash

About Steven Lash

This week my podcast guest is chef Stephen Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. After a successful 20 year career in information technology, Stephen has returned to his first true passion – feeding people amazing food.

On This Week’s Podcast

This week I have a short episode with chef Steven Lash. If you haven’t heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback.

After the outro, I kept recording, and we continued our conversation, which is what you will hear in this episode. We talk about culinary school and education, microgreens, and the foods that Steven won’t eat. He shared advice for those looking to start a business, and we discuss who he thinks is underrated in the food world. Let us know what you think. We’d love the feedback.

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Steven Lash and Blue Duck

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Steven Lash

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Episode 107 of the Chefs Without Restaurants podcast

Steven’s Instagram
Blue Duck on Facebook
Blue Duck Website

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CONNECT WITH US

================

SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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