In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly in the sandwich and pastry sectors, and how they strive to maintain authenticity while appealing to a diverse clientele. The chefs delve into their personal journeys, discussing how their cultural backgrounds influence their culinary creations. They share insights on the significance of community and connection through food, as well as the creative processes behind their menus. The conversation culminates in a discussion about the importance of experimentation and iteration in crafting cocktails, with a focus on balancing flavors and ensuring that each drink resonates with patrons. Overall, the episode paints a vibrant picture of Seattle culinary scene, marked by resilience, creativity, and a commitment to quality. Emmanuel Laroche and Christina Wood discuss the challenges of introducing unconventional ingredients, such as fermented items, and the reactions they receive from patrons. Melissa Miranda shares her personal inspirations, rooted in family and cultural heritage, which shape her approach to menu development. The group reflects on the evolving trends in the culinary world, particularly the resurgence of tropical flavors and the integration of savory elements into cocktails. They also explore the role of social media in shaping food trends, with a nod to the growing popularity of unique flavor combinations that challenge traditional expectations. In this engaging conversation, the panelists discuss the evolving trends in the food and beverage industry, particularly focusing on the rise of non-alcoholic cocktails and the enduring popularity of espresso martinis. Christina Wood highlights the coffee culture in Seattle, emphasizing the city’s preference for coffee-driven drinks. The discussion then shifts to the creative process behind crafting non-alcoholic cocktails, with Emmanuel Laroche and Kyton Blair sharing insights on the increasing variety of options available today compared to just a few years ago. The discussion culminates in a heartfelt exchange about self-care, the pressures of the culinary world, and the value of collaboration and support among peers, emphasizing the need for balance and understanding in a demanding profession. What you’ll learn from this panel discussion 00:00 Introduction to Seattle’s Culinary Scene 04:25 Challenges and Evolution Post-Pandemic 06:57 The Rise of Pop-Ups and New Trends 09:40 Seasonality and Local Ingredients in Cooking 12:26 Cultural Influences and Culinary Identity 15:06 Innovative Uses of Local Produce 17:44 The Role of Community and Tradition in Cuisine 21:43 Preserving Local Flavors 22:58 The Art of Seasonal Menus 23:53 Innovative Cocktails and Cultural Influences 27:00 Sources of Culinary Inspiration 29:26 Balancing Tradition and Innovation 32:10 Menu Evolution and Customer Engagement 34:22 The Role of Community in Culinary Creativity 37:03 Seasonal Adjustments and Customer Preferences 38:41 Pushing Boundaries in Sandwich Making 40:40 Creative Pastry Innovations 42:16 Exploring Savory Donuts and Unique Pastries 44:21 Seasonal Menu Inspirations and Collaborations 47:17 Crafting Cocktails: Flavor Pairing and Trends 49:57 The Challenge of Unpopular Flavor Combinations 51:59 Emerging Trends in Flavors and Ingredients 54:46 The Coffee Culture: Trends and Preferences 01:00:36 Crafting the Perfect Sandwich 01:01:29 Culinary Inspirations and Personal Favorites 01:03:19 Menu Challenges and Customer Education 01:04:38 Navigating Competition in the Culinary World 01:06:10 Mental Health and Self-Care in the Restaurant Industry 01:08:08 Lessons Learned from Experience 01:09:39 The Importance of Teamwork and Support 01:12:08 Finding Balance and Managing Stress 01:13:41 Advice for Future Chefs 01:18:06 Final Thoughts and Reflection 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 Melissa Miranda Instagram Social media Avery Hardin Instagram Social media Janet Becerra Instagram Social media Christina Wood Instagram Social media Kyton Blair Instagram Links mentioned in this episode Musang restaurant Kilig restaurant Pancita restaurant Layers Green Lake restaurant Pastry Temple bakery Roquette Bar SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
