flavors unknown podcast

Emmanuel Laroche - Show Host
  • 5.0 (33)
  • Food
  • Updated Biweekly

We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.

  1. May 26

    Mexico City Chefs on Tradition, Tacos & Trends

    The conversation explores the vibrant culinary scene of Mexico City, highlighting its rich history, diverse influences, and the unique perspectives of the following culinary leaders: Chef Mikel Alonso from Biko Chef Lula Martín del Campo Cascabel restaurant Chef Oswaldo Oliva from Lorea in Roma Norte Pastry Chef Gaby de Souza Mixologist José Luis León from Licorería Limantour The panel discusses the importance of tradition, the blending of global influences, and the role of chefs and mixologists in shaping the city’s gastronomic identity. In this conversation, chefs discuss the evolution of Mexican cuisine, emphasizing the balance between tradition and modern influences. They explore the significance of mentorship in culinary growth, the adaptability of tacos as a cultural staple, and the importance of authenticity in flavors. The dialogue also touches on global trends impacting Mexican gastronomy and the future of beverages like pulque, highlighting the need for storytelling and emotional connections in food. This conversation delves into the significance of rituals in culinary experiences, the distinction between performance and theatrics in fine dining, the impact of mentorship in the culinary arts, the role of intention in cooking, and the identification of trends within culinary culture. The panelists share personal anecdotes and insights, emphasizing the importance of cultural authenticity and innovation in Mexican cuisine. What you’ll learn from the panel from Mexico City Culinary leaders aim to promote Mexican culture through gastronomy. Diversity is a key characteristic of Mexico City. Mexico City serves as a melting pot of various culinary traditions. Chefs feel empowered to reinterpret traditional dishes. The importance of context in understanding culinary traditions. There is a hunger for discovery in Mexico City’s food scene. Mixologists are increasingly focusing on local ingredients. The blending of traditional and modern culinary practices is essential. Quality and personalization are hallmarks of Mexico City’s food culture. Mentorship plays a crucial role in culinary development. Tradition in cuisine is dynamic and evolves over time. Quality ingredients are essential for authentic flavors. Tacos serve as a versatile and democratic food format. Understanding the origin of ingredients enhances culinary experiences. Younger generations prioritize wellness and traceability in food. Pulque has potential as a trendy Mexican beverage. Techniques in cooking are vital for flavor development. The combination of flavors is key to successful dishes. Narrative and dining experience enhance the enjoyment of food. Rituals in dining enhance the storytelling of food. Performance in dining requires audience engagement for memorability. Mentorship shapes culinary professionals and their perspectives. Intention in cooking influences the emotional response of diners. Culinary trends often stem from personal needs and cultural shifts. Non-alcoholic beverages can have rich rituals and flavors. Authenticity in ingredients is crucial for traditional dishes. Culinary experiences can evolve through innovative presentations. Understanding cultural nuances is key to appreciating cuisine. Every encounter in the culinary world offers a learning opportunity. Chapters: 06:25 Exploring the Diversity of Mexico City 09:46 Culinary Influences and Traditions 14:21 Blending Tradition with Modernity 20:53 Preserving vs. Reinterpreting Culinary Traditions 23:04 Mentorship and Culinary Evolution 26:22 Tradition vs. Modern Cuisine 29:38 Global Trends in Mexican Cuisine 34:30 The Taco: A Democratic Culinary Format 39:38 Authenticity in Mexican Flavors 45:53 The Future of Mexican Beverages and Ingredients 51:53 The Importance of Rituals in Culinary Experiences 54:58 Performance vs. Theatrics in Fine Dining 57:38 Mentorship and Learning in Culinary Arts 01:02:13 The Role of Intention in Culinary Creations 01:06:36 Identifying Trends in Culinary Culture 01:09:16 Exploring Non-Alcoholic Beverage Rituals 01:13:21 Innovative Dishes Inspired by Mexico City 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 Mikel Alonso Instagram Social media Lula Martín del Campo Instagram Social media Oswaldo Olivera Instagram Social media Gaby de Souza Instagram Social media José Luis León Instagram Links mentioned in this episode Biko restaurant Cascabel restaurant Lorea restaurant Licorería Limantour SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    1h 15m

  2. May 12

    Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna

    In this conversation, Chef Jordan Rubin shares his journey into the world of sushi, discussing his early experiences, the importance of mentorship, and the evolution of his restaurant, Mr. Tuna, in Portland, Maine. He emphasizes the significance of local seafood, sustainability in sourcing, and the need for consumer education about seafood. The discussion highlights the challenges and rewards of running a restaurant in a competitive food scene, as well as the chef’s commitment to responsible sourcing and culinary excellence. In this engaging conversation, Chef Jordan Rubin discusses the complexities of seafood sustainability, the importance of consumer awareness, and the challenges of misinformation in the food industry. He shares insights into his restaurant concepts, the creative processes behind menu development, and the excitement surrounding his upcoming seasonal restaurant launch. The dialogue also touches on culinary collaborations and personal anecdotes, culminating in rapid-fire questions that reveal Chef Rubin’s culinary passions and pet peeves. What you’ll learn from Chef Jordan Rubin Responsibility as stewards of the ocean is crucial. Maturity and passion are key to culinary success. Simplicity in sushi highlights the importance of quality ingredients. The journey of Mr. Tuna was gradual and required patience. Portland’s food scene is competitive yet collaborative. Local seafood offers unique opportunities for chefs. Sustainability should focus on responsible sourcing. Consumer education is essential for seafood appreciation. Using all parts of the fish can reduce waste. Mentorship can significantly impact a chef’s career. Sustainability in seafood is often misunderstood. Not all farm-raised seafood is bad; it depends on the farming practices. Consumer awareness is crucial for responsible sourcing. Misinformation in the food industry can stem from corporate interests. Collaboration with other chefs can inspire creativity in the kitchen. Seasonal dining concepts can enhance the dining experience. The creative process for menu development starts with the main ingredient. Caring about food quality is essential for culinary success. Team dynamics are more important than individual skills in a kitchen. Humility is a key quality for leadership in the culinary world. Chapters 00:00 Introduction and First Impressions 03:57 The Journey into Sushi 06:35 Mentorship and Growth in the Culinary World 09:04 The Birth of Mr. Tuna 11:34 Transitioning from Cart to Restaurant 14:17 The Food Scene in Portland, Maine 16:37 Local Seafood and Its Significance 19:08 Sustainability in Sourcing Seafood 21:55 Consumer Education and Underestimated Seafood Parts 24:06 Understanding Seafood Sustainability 27:45 Consumer Awareness and Misinformation 29:20 Restaurant Concepts and Innovations 30:29 Creative Culinary Processes 33:46 Upcoming Restaurant Launch and Seasonal Concepts 36:11 Rapid Fire Questions with Chef Jordan Rubin 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 Jordan Rubin Instagram Social media Mr. Tuna Instagram Facebook Links mentioned in this episode Mr. Tuna Restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    42 min

  3. Apr 28

    Tradition and Innovation with Chef Jon Matsubara

    In this conversation, Chef Jon Matsubara shares his journey from childhood memories of cooking with his father to becoming a renowned chef in Hawaii. He discusses the importance of storytelling in culinary training, the influence of local ingredients, and the evolving food scene in Hawaii. Chef Jon Matsubara reflects on the balance between local culinary traditions and tourist expectations, the significance of signature dishes, and the creative process behind menu development. He also highlights the success of his Hawaiian style lobster roll and the concept behind his restaurant, Feast. In this conversation, Chef Jon Matsubara discusses the evolution of his culinary career, the challenges of leadership in the restaurant industry, and the importance of balancing tradition with innovation. He shares insights on managing pressure in the kitchen, fostering a collaborative environment, and the significance of communication in a high-stress setting. Additionally, he reflects on personal culinary preferences and the impact of mentorship in his journey as a chef. What you’ll learn from Chef Jon Matsubara Jon’s earliest food memories are tied to his father’s cooking. He transitioned from law school to culinary arts for passion. Storytelling enhances the dining experience for guests. Training under renowned chefs shaped his culinary identity. Local ingredients play a crucial role in his dishes. Hawaii’s culinary scene is still being discovered. Signature dishes can bring diverse communities together. Creativity in the kitchen is contagious among chefs. The Hawaiian style lobster roll became a viral sensation. Feast’s concept focuses on refining local dishes. Creating a collaborative environment fosters healthy competition. Balancing tradition and innovation is essential in cooking. Leadership styles must evolve with the changing restaurant landscape. Effective communication is key to managing pressure in the kitchen. Caring about oneself translates to caring for others in the kitchen. Teaching and mentorship play a crucial role in culinary development. Understanding staff strengths can enhance team performance. Maintaining a learning culture helps retain employees. Personal experiences shape a chef’s approach to leadership. Mental health awareness is vital in the culinary industry. Chapters 00:00 Childhood Flavors and Early Memories 03:09 The Journey from Law School to Culinary Arts 06:11 Training and Mentorship in Hawaii’s Culinary Scene 09:00 Exploring Culinary Identity and Local Ingredients 11:47 Navigating Local and Tourist Expectations in Hawaiian Cuisine 15:04 The Evolving Culinary Scene in Hawaii 18:02 Signature Dishes and Their Impact on Community 20:57 The Concept Behind Feast and Creative Approaches 24:00 The Popularity of the Hawaiian Style Lobster Roll 26:55 Creativity in Menu Development and Culinary Inspiration 31:11 Creating a Collaborative Culinary Environment 32:56 Balancing Tradition and Innovation in Cooking 33:59 Evolving Leadership in the Restaurant Industry 39:22 Managing Pressure in the Kitchen 43:35 Personal Insights 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 Jon Matsubara Instagram Social media Feast restaurant Instagram Links mentioned in this episode Feast restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    45 min

  4. Apr 14

    Chef Mayank Istwal | Inside Musaafer

    In this engaging conversation, Chef Mayank Istwal shares his journey through Indian cuisine, reflecting on his childhood memories, the influences that shaped his culinary path, and the unique concept behind his restaurant, Musafir. He emphasizes the diversity of Indian cuisine, the importance of regional ingredients, and the storytelling aspect of dining, creating a rich collection of flavors and experiences that define his cooking philosophy. In this conversation, Mayank Istwal delves into the rich tapestry of Indian cuisine, exploring unique ingredients, diverse breads, and the historical significance of dishes like naan. He shares personal anecdotes about crafting dishes that evoke memories and discusses the balance between elevating Indian cuisine in fine dining while maintaining authenticity. The dialogue emphasizes the subjectivity of culinary authenticity and the importance of local ingredients in creating a true representation of Indian flavors. In this engaging conversation, Chef Mayank Istwal shares his journey through the culinary world, emphasizing the importance of bridging different cuisines and evolving perspectives on taste and texture. He discusses the trinity of flavor, the personal sacrifices made in pursuit of culinary excellence, and his aspirations for future projects. The conversation concludes with rapid-fire questions revealing his guilty pleasures and culinary favorites. What you’ll learn from Chef Mayank Istwal 00:00 Introduction to Indian Cuisine and Personal Journey 03:23 Childhood Memories and Early Influences 06:04 The Concept of Musaafer Restaurant 08:41 Exploring the Diversity of Indian Cuisine 11:20 Regional Influences on Cooking Techniques 14:16 Unique Ingredients and Their Cultural Significance 17:32 Exploring Unique Indian Ingredients and Dishes 20:20 The Diversity of Indian Breads 21:58 The Historical Significance of Naan 23:43 Crafting Dishes with Personal Memories 29:53 Elevating Indian Cuisine in Fine Dining 33:42 Subjectivity of Authenticity in Culinary Arts 34:28 Evolving Perspectives on Taste and Texture 36:31 The Trinity of Flavor: Umami, Kokumi, and Capsaicin 40:00 The Personal Cost of Culinary Excellence 40:59 Future Aspirations and New Ventures 41:49 Rapid Fire: 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 Mayank Istwal Instagram Social media Musaafer restaurant Instagram Links mentioned in this episode Musafeer restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    47 min

  5. Mar 31

    DC Chefs on Food Scene, Culture, and Reality

    This conversation features a group of DC chefs, pastry chefs, and mixologists discussing their journeys in the culinary world during the Rising Star event in Washington, D.C. They share their personal stories, the passion that drives them, and the unique cultural influences that shape their culinary practices. The panel includes Chef Angel Barreto – Anju, Chef Masako Morishita – Perry’s, Chef Ria Montes Fish Shop, Pastry Chef Ana Sofia Pino – Lutèce, and Mixologist Deke Dunne – Allegory.  This conversation explores their journeys as they share their experiences transitioning from different backgrounds into the culinary world. They discuss their passion for cooking, the challenges they faced in the restaurant industry, and the importance of food in their cultural identities. What you’ll learn from the DC Chefs Panel 00:00 Introduction to Rising Star Chefs 05:00 Defining Allegory: A Unique Bar Concept 08:22 The Journey to Culinary Passion 13:50 Navigating the Restaurant Industry 17:43 Career Reflections and Personal Growth 22:15 Nostalgia and the Art of Dessert 27:35 The Welcoming DC Food Scene 32:07 Dessert Inspirations and Aesthetics 36:04 Nostalgia in Mixology: The Saturday Morning Cartoons Cocktail 39:23 The Depth of Korean Cuisine: Tradition Meets Modern Techniques 43:27 Creative Challenges in Culinary Arts 46:28 Understanding Individual Needs in Team Management 49:38 Navigating Change in the Culinary Industry Post-COVID 54:49 Trust and Team Dynamics in Hospitality 58:46 Navigating the Affordability Crisis in Dining 59:39 The Shift in Beverage Trends for Gen Z 01:00:37 Innovating Non-Alcoholic Offerings 01:01:51 The Importance of Purpose in Culinary Innovation 01:06:58 Innovating Traditional Desserts 01:08:14 Creative Approaches to Korean Cuisine 01:08:58 Favorite Local Dining Spots 01:09:15 Comfort Food and Personal Favorites 01:10:13 The Allure of Soft Serve 01:11:43 Hidden Gems in the Culinary Scene 01:12:56 Signature Dishes and Personal Connections 01:14:07 Summer Flavors: Sweet Corn Ice Cream and More 01:15:29 Emotional Connections: The Mango Cocktail Experience 01:16:50 Culinary Inspirations: Unique Dishes from Japan 01:19:06 Signature Dishes: The Quintessential Cooking Philosophy 01:21:14 Outro Episode 208.mp3 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 Angel Barreto Instagram Social media Masako Morishita Instagram Social media Ria Montes Instagram Social media Ana Sofia Pino Instagram Social media Deke Dunne Instagram Links mentioned in this episode Anju restaurant Perry’s restaurant Fish Shop restaurant Lutece restaurant Allegory Bar SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    1h 22m

  6. Mar 17

    The Hidden Power of Culinary Bookstores

    Today on Flavors Unknown, I’m talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar, and practical advice for aspiring authors and chefs. Key topics The role of niche bookstores in the digital age The significance of food culture books about Madagascar How chefs and culinary professionals engage with food literature The challenges and opportunities in food publishing The future of culinary books and the importance of diversity What you’ll learn from Matt Sartwell 00:00 Introduction to Culinary Literature and Book Publishing 06:12 The Evolution of Book Publishing in the Culinary World 10:51 The Role of Curated Bookstores in a Digital Age 15:40 Influence of Chefs on Culinary Literature 20:19 The Curious Chef: Reading Habits and Innovation 22:37 Generational Perspectives in Culinary Arts 24:04 Essential Reads for Aspiring Chefs 25:10 Exploring Hospitality and Leadership in Restaurants 26:27 Culinary Exploration in Madagascar 31:57 Uncovering Underrated Cuisines 34:07 Rapid Fire Insights on Food Literature 40:27 Outro Episode 207.mp3 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 Kitchen Arts & Letters Instagram Facebook Links mentioned in this episode Kitchen Arts & Letters Bookstore SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    42 min

  7. Mar 3

    David Skinner on Indigenous Cuisine

    In this episode of Flavors Unknown, Emmanuel Laroche sits down with David Skinner, James Beard–recognized chef and founder of Ishtia, to explore the deep intersection of heritage, excellence, and emotional memory. David’s story does not begin in a boardroom. It begins in his grandmother’s kitchen—standing beside a pastry chef, breathing in the scent of cakes and cookies fresh from the oven. Those early sensory memories shaped not just his palate, but his philosophy: food is not performance. It is connection. At Ishtia, Skinner reinterprets Choctaw culinary traditions through a modern fine-dining lens. Corn, beans, squash—the foundational ingredients of Indigenous foodways—become vessels for storytelling. But this is not nostalgia. It is restoration. It is education. It is evolution without erasure. What you’ll learn from Chef David Skinner The emotional power of flavor and scent Why Native American cuisine deserves broader recognition The challenge of preserving authenticity while innovating His departure from food into finance—and what pulled him back The responsibility of telling Indigenous stories in contemporary spaces The science of smell and sensory immersion in dining The tension between creative freedom and operational reality What is the cost of excellence? Can fine dining become a vehicle for cultural restoration? How do you modernize tradition without diluting it? And what does it mean to return to your roots after building success elsewhere? Chapters 01:17 Exploring Early Memories of Flavors 03:41 Cultural Heritage and Food Traditions 06:49 The Concept Behind David’s Restaurant 11:28 Creating Emotional Connections Through Food 13:53 Interpreting Traditional Ingredients in Fine Dining 19:02 The Coral Snake Soup Experience 20:46 Storytelling Through Food 23:26 A Culinary Journey Begins 27:39 Transitioning to Finance and Back 34:11 The Birth of Eculent 38:59 Creating a Dynamic Dining Environment 42:45 The Science of Smell in Dining 44:04 Innovative Culinary Techniques 46:13 Creating the Edible Forest 48:39 Emotional Connections Through Food 51:45 Global Culinary Experiences 54:16 The Influence of Choctaw Cuisine 56:32 Challenges in Sourcing Unique Ingredients 01:00:59 Reflections on Culinary Freedom and Impact   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 Isthia Instagram Facebook Links mentioned in this episode Ishtia Restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    1h 4m

  8. Feb 17

    Madagascar Food & Culture with the Ambassador

    In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC. On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural identity. Madagascar is often associated with vanilla. But the island’s culinary and economic landscape is far more complex, from zebu and lychee exports to innovative caviar production and a new generation of Malagasy chefs redefining the country’s gastronomic voice. Together, they discuss the deeper role food plays in diplomacy, sustainability, and national pride. What you’ll learn from Madagascar Ambassador The ambassador’s role is to protect Madagascar’s interests in the US. Madagascar is the fourth largest island, known for its biodiversity. Many Americans have misconceptions about Madagascar’s location and culture. Tourism in Madagascar focuses on biodiversity and community-based experiences. Vanilla from Madagascar represents 80% of the global market. Zebu is a cultural symbol of wealth and community in Madagascar. Madagascar is innovating in culinary arts, including caviar production. The culinary scene in Madagascar includes unique ingredients like wild pepper and cocoa. Cultural diplomacy is essential for promoting Madagascar’s image abroad. The upcoming book ‘A Taste of Madagascar’ aims to showcase the country’s culinary heritage Chapters 00:00 Introduction and Role of the Ambassador 02:29 Introducing Madagascar: Geography and Culture 04:28 Misconceptions About Madagascar 07:03 Top Attractions in Madagascar 09:29 Culinary Delights: Madagascar’s Unique Flavors 12:21 The Importance of Vanilla and Other Ingredients 14:20 The Significance of Zebu in Malagasy Culture 16:52 Caviar Production in Madagascar 19:43 Personal Culinary Experiences and Favorite Dishes 22:03 Lychee Production and Export 25:09 Cultural Diplomacy and the Upcoming Book 27:31 Conclusion and Future Discussions 42:30 Outro Episode 205.mp3 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 Links mentioned in this episode Madagascar Embassy in Washington DC SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

    43 min
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5
out of 5
33 Ratings

About

We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.

Information

  • Creator
    Emmanuel Laroche - Show Host
  • Years Active
    2018 - 2026
  • Episodes
    200
  • Rating
    Explicit
  • Copyright
    © 2018 flavors unknown
  • Show Website
    flavors unknown podcast

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