Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh

chef zoe adjonyoh

About Zoe Adjonyoh

On this episode, we’re joined by Zoe Adjonyoh. She’s a chef, writer, entrepreneur, and the founder of Zoe’s Ghana Kitchen, a West African food brand that she started in 2010. Zoe’s been pioneering modern West African food in the forms of supper clubs in London, Berlin & New York. She had her own restaurant in Brixton, and has done numerous pop-ups  and events. In 2017 she released her cookbook, Zoe’s Ghana Kitchen, which was just republished and re-released in October. If you go to her website, you can get more info on the book, find recipes, purchase items from her spice line, and learn about her online classes.

Akara – Black Eyed Bean Fritters

On This Week’s Podcast

On the show, we talk about how her background, having an Irish mother, and a father from Ghana, influenced her cooking. Our conversation revolves primarily around decolonizing the food industry, and who should be profiting from African foodways. We talk about gatekeeping, and the importance of sharing opportunities, and the stage, with others, even when it means passing on an incredible opportunity for ourselves. We discuss her podcast Cooking Up Consciousness, and the upcoming anthology she’s editing, Serving Up: Essays on food, identity, and culture. And I asked her if she identified as a cook or a chef, and what it means to be a chef these days.

Spinach Agushi Curry and Grilled Plantain

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.


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 Zoe Adjonyoh and Zoe’s Ghana Kitchen

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

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Zoe Adjonyoh

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 Zoe Adjonyoh Instagram
Zoe Adjonyoh Twitter
Zoe’s Ghana Kitchen
The Cooking UpConsciousness Podcast 

Buy the book Zoe’s Ghana Kitchen, and support the book Serving Up

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CHEFS WITHOUT RESTAURANTS

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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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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
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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.

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

charleston sc restaurant critic hanna raskin

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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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

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
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
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

iberico ham from spain

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.

spanish piquillo peppers

Pecan & Piquillo Pepper Romesco Sauce

pimenton smoked paprika from spain

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.