flavors unknown podcast

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine.The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich cultural heritage of Panama’s food, highlighting traditional cooking techniques and key ingredients that define the region’s culinary landscape. In this engaging conversation, Chef Charlie Collins shares his insights into the unique ingredients of Panamanian cuisine, his creative process as a chef, and the evolution of culinary traditions in Panama. He discusses the influence of Italian, Chinese, African cuisines, his personal culinary heritage, and the importance of local ingredients. The recording also touches on the challenges and joys of being a chef in Panama, as well as the significance of family and cultural influences in shaping his culinary journey. What you’ll learn from Chef Charlie Collins Chef Charlie Collins was inspired to become a chef at a young age. Boquete is known for its exceptional coffee production. The restaurant Tash is named after the Embera Wunan word for plantains, a staple food. Panamanian cuisine varies significantly across regions, with unique local dishes. Tamales in Panama are made with ground corn and have distinct regional variations. The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro. Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce. Traditional cooking techniques in Panama often involve smoking meats for preservation. Nance fruit is used in various dishes and has a unique flavor profile. Panama’s culinary scene has evolved, with more chefs focusing on traditional Panamanian cuisine. The chontaduro palm is nutritious and used for oil. Tamarillo has a unique flavor and health benefits. A chef’s inspiration comes from tasting and seeing ingredients. Creativity in cooking is essential for catering events. Panamanian cuisine has been influenced by American tastes. Chef Collins aims to elevate Panamanian cuisine’s recognition. Traditional recipes often have secret ingredients. Family heritage plays a significant role in culinary skills. Ice cream and cheese are personal guilty pleasures. Boquete is known for its exceptional coffee. Chapters 00:00 Introduction to Chef Charlie Collins 01:06 Chef’s Background and Early Influences 05:10 Exploring Boquete, Panama 08:17 The Concept of Tash Restaurant 10:57 Culinary Discoveries in Panama 15:40 Diverse Regional Dishes 21:10 Key Ingredients in Panamanian Cuisine 27:25 Traditional Cooking Techniques 28:02 The Role of Smoke in Panamanian Cuisine 32:11 Exploring Unique Panamanian Ingredients 34:26 The Creative Process of a Chef 37:33 Signature Dishes and Culinary Innovations 41:45 The Evolution of Panamanian Cuisine 46:47 Influences and Inspirations in Cooking 54:14 Personal Culinary Heritage and Family Influence 57:50 Guilty Pleasures and Culinary Favorites 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 Charlie Collins Instagram Social media Panamonte Instagram Facebook Links mentioned in this episode The Panamonte Inn T’ACH restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Julio Hernandez shares his journey from Mexico to Nashville, exploring the cultural and technical aspects of Mexican cuisine, and how local ingredients influence his cooking at May de la Vida. After the Mexican corn experiment struggled in Tennessee, Julio began exploring Southern varieties. He and his team tasted corn that was milky, sweet, or reminiscent of cornflakes. They studied fat and starch content, learning which kernels could produce a pliable table tortilla and which were better suited to chips, tostadas, flautas, or quesabirria. They eventually found a Southern variety that could respond to the local environment and the needs of the kitchen. The result is not an attempt to reproduce Mexico in Nashville. Julio describes it as Tennessee-Mexican cooking: house-made chorizo with collard greens and smoked ham hock, Mayocoba beans, Tennessee corn tortillas, and pico de gallo that appears only when local tomatoes are in season. What you’ll learn from Chef Julio Hernandez Key  topics Julio Hernandez’s background and early influences The process and importance of nixtamalization Differences between corn varieties and their culinary uses Adapting Mexican cuisine with local ingredients in Nashville The operation and concept of May de la Vida’s multiple locations The role of technique and cultural fusion in modern Mexican cooking World Central Kitchen experience and community impact The significance of authenticity and innovation in cuisine Chapters 00:00 Introduction to Julio Hernandez’s background and journey04:09 Growing up between Tlaxcala and the Bronx07:38 Deciding to pursue a career in food10:26 Experiencing Mexican cuisine at the CIA in San Antonio11:16 The importance of tortillas and traditional flavors14:19 Variables in nixtamalization and their unforgiving nature17:03 Corn varieties and their impact on flavor and application19:37 Using local Tennessee ingredients in Mexican dishes23:22 Reconciling cultural influences in Nashville’s Mexican cuisine28:12 The different locations of May de la Vida and their roles36:22 Working with diverse culinary techniques and chefs38:09 Returning to roots and focusing on Mexican cuisine41:19 Community service and World Central Kitchen experience43:43 Rapid-fire questions about corn, mole, and culinary preferences  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 Julio Hernandez Instagram Social media Maiz de la Vida Instagram Links mentioned in this episode Maiz de la Vida in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode, Nashville’s vibrant food and beverage scene is explored through insights from local chefs, bartenders, and industry experts. Discover how Nashville is evolving into a culinary hotspot with a unique community, innovative chefs, and a growing craft cocktail culture. In this episode, we explore the creative process behind innovative culinary and cocktail creations, the influence of regional ingredients, and the importance of authenticity and curiosity in food and beverage development. Joining me are four very different creative voices from Nashville’s food and beverage community: Alyssa Gangeri, chef-partner at The Butter Milk Ranch; Jesse Valenciana, founder of Secret Bodega; Alex McCutcheon, beverage director at The Patterson House; Sam Jett, who runs the kitchen at Audrey. What you’ll learn from this Panel Discussion Key topics Nashville’s food scene evolution over five years Impact of big-name chefs and brands in Nashville Community and collaboration among Nashville chefs The shift from hot chicken to diverse cuisine Open-source approach to cocktail recipes at Patterson House Nashville’s unique geographical and cultural identity The role of mentorship and training in Nashville’s bar scene Recognition and appreciation of local ingredients and farms The importance of community over ego in Nashville’s culinary scene The growth of Nashville as a national food destination The role of regional ingredients in culinary creativity The process of creating new cocktails inspired by food The importance of seasonality and local sourcing How chefs preserve flavors for year-round use The influence of regional culture on food and drink The balance between authenticity and innovation The impact of personal experiences on culinary style The role of curiosity and experimentation in the kitchen The significance of regional ingredients like mulberries and strawberries The influence of regional farms and seasonality on menu development Chapters 00:00 Introduction to Nashville’s Food and Beverage Scene05:21 Celebrating Nashville’s Cocktail Culture and Key Bartenders06:02 The Evolution of Nashville’s Hot Chicken and Culinary Identity07:15 The Spirit of Collaboration and Community in Nashville08:09 Nashville’s Growing Food Scene Compared to Chicago09:01 The Role of Mentorship and Training in Nashville’s Bar Scene09:42 The Open Source Philosophy at Patterson House11:21 Recognition of Nashville’s Unique Geographical and Cultural Identity13:56 The Future of Nashville’s Food and Cocktail Scene 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 Alyssa Gangeri Instagram Social media Jesse Valenciana Instagram Social media Sam Jett Instagram Social media Alex McCutcheon Instagram Links mentioned in this episode The Butter Milk RanchSecret BodegaThe Patterson House   SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking. Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students. Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation. What you’ll learn from Chef Sarah Thompson Why Las Vegas has become a legitimate global culinary destination. The enormous diversity of regional Mexican cuisine. Why fresh heirloom masa completely changes the dining experience. How chefs respectfully learn another culture’s cuisine. How travel fuels culinary creativity. Why mentorship matters more than hierarchy. How great kitchens develop future leaders. What innovation looks like inside a James Beard Award-winning restaurant. Why authenticity starts with curiosity rather than expertise. Lessons food innovators can borrow from restaurant chefs. Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude 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 Sarah Thompson Instagram Social media Casa Playa Instagram Links mentioned in this episode Casa Playa – The Wynn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul. This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience. Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design. What you’ll learn from Chef Maksut Aşkar Istanbul’s culinary diversity and history Difference between Ottoman and Anatolian cuisine The concept of Neolocale and tradition updating Sustainable sourcing of rare ingredients The role of storytelling in culinary experience The importance of preserving culinary heritage Innovative techniques in traditional recipes The significance of pistachios in Turkish cuisine The open-source approach to culinary knowledge The future of Turkish culinary traditions   Chapters00:00 Introduction and guest introduction01:57 Istanbul as a city of gastronomy04:00 Geography and cultural melting pot of Anatolia06:07 Differences between Ottoman palace cuisine and Anatolian home cooking09:03 Unique ingredients and regional flavors13:02 Must-try foods for first-time visitors to Istanbul15:59 The concept of Neolocale and tradition preservation19:52 Innovating while respecting culinary heritage23:05 Storytelling and educational approach in the restaurant31:00 The importance of ingredients like pistachios and mulberry molasses32:56 Sharing recipes and open source philosophy36:01 Training young chefs and culinary mentorship37:00 Rapid fire questions and personal preferences49:58 Closing remarks and future outlook 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. Get 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 Maksut Aşkar Instagram Social media Neolokal Instagram Links mentioned in this episode Neolokal in Istanbul SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER