Nelson German is Digging Deeper Into His Afro Caribbean Roots
I talk to Chef Nelson German, a Top Chef Season 18 Alumni turned culinary entrepreneur. He runs two popular Oakland, California Restaurants, alaMar Kitchen and Sobre Mesa Cocktail Lounge.
You’ll hear about his deep connection to his Latin and African roots, and how the love for exploring those culinary roots keeps his restaurant menus in a constant state of evolution. He shares the story of how a drunken night out with friends shaped his career, his intense experience of being a Top Chef contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home.
What you'll learn with chef Nelson German
The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44)
Dishes he ate as a kid (4:28)
Nelson German's journey to cooking professionally (7:22)
What his culinary school experience was like (10:46)
The mentors who shaped him (11:56)
How chef Nelson German nearly messed up his career (12:37)
His homage to Oakland (14:09)
What the pandemic did for him (15:22)
The backbone of alaMar (16:15)
How chef Nelson German blended the influences of European food with his Dominican background (17:25)
The progression of the menu towards Afro Latino and Afro Caribbean food (19:24)
How the concepts of alaMar and Sobre differ (21:17)
What he loves about making cocktails (22:51)
How Nelson German came up with the idea for his favorite homemade shrub (24:10)
The drink (inspired by his “block mama”) that most represents his roots (26:40)
How his stuffed plantain pleases vegans and meat-eaters alike (28:39)
How the pandemic created his opportunity to be on Top Chef (30:59)
Bonding with his Top Chef family (32:55)
His favorite Dominican-style burger (34:25)
A food tour through Oakland (37:18)
His guilty pleasure food (38:45)
The 3 cookbooks that influenced him the most (39:18)
How kitchens are changing for the better (40:19)
Why a happy cook is a better cook (40:58)
Pet peeves in the kitchen (41:31)
His home condiment collection (42:15)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast
Links to other episodes in California
Interview with Chef Joe Sasto
Conversation with Chef Kim Alter from Nightbird
Conversation with Chef Chris Cosentino
Interview with Chef Suzanne Goin
Conversation with Chef Elizabeth Falkner
Conversation with Coffee Roaster Zayde Naquib
Interview with Chef Tim Hollingsworth
Conversation with Chef Brad Miller – Food Truck Nation
Interview with Chef Alison Trent
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Andy Doubrava
Chef Sheldon Simeon
Chef Chris Kajioka
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Whole Dungeness Crab Boil @ alaMar Kitchen from chef Nelson German
Mosswood light rum blend, dominican rum, sobre mesa mamajuana mix, lime, grapefruit @Sobre Mesa
GARLIC UDON NOODLES – Garlic xo sauce, herb panko, garlic butter, fried farm egg
Sobre Mesa’s signature Day Rum with Roasted Bone Marrow (pickled cassava | baguette crostini | jerk chimichurri | smoked sea salt)
Click to tweet
As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere.
Click To Tweet
As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have t...
You’ll hear about his deep connection to his Latin and African roots, and how the love for exploring those culinary roots keeps his restaurant menus in a constant state of evolution. He shares the story of how a drunken night out with friends shaped his career, his intense experience of being a Top Chef contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home.
What you'll learn with chef Nelson German
The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44)
Dishes he ate as a kid (4:28)
Nelson German's journey to cooking professionally (7:22)
What his culinary school experience was like (10:46)
The mentors who shaped him (11:56)
How chef Nelson German nearly messed up his career (12:37)
His homage to Oakland (14:09)
What the pandemic did for him (15:22)
The backbone of alaMar (16:15)
How chef Nelson German blended the influences of European food with his Dominican background (17:25)
The progression of the menu towards Afro Latino and Afro Caribbean food (19:24)
How the concepts of alaMar and Sobre differ (21:17)
What he loves about making cocktails (22:51)
How Nelson German came up with the idea for his favorite homemade shrub (24:10)
The drink (inspired by his “block mama”) that most represents his roots (26:40)
How his stuffed plantain pleases vegans and meat-eaters alike (28:39)
How the pandemic created his opportunity to be on Top Chef (30:59)
Bonding with his Top Chef family (32:55)
His favorite Dominican-style burger (34:25)
A food tour through Oakland (37:18)
His guilty pleasure food (38:45)
The 3 cookbooks that influenced him the most (39:18)
How kitchens are changing for the better (40:19)
Why a happy cook is a better cook (40:58)
Pet peeves in the kitchen (41:31)
His home condiment collection (42:15)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast
Links to other episodes in California
Interview with Chef Joe Sasto
Conversation with Chef Kim Alter from Nightbird
Conversation with Chef Chris Cosentino
Interview with Chef Suzanne Goin
Conversation with Chef Elizabeth Falkner
Conversation with Coffee Roaster Zayde Naquib
Interview with Chef Tim Hollingsworth
Conversation with Chef Brad Miller – Food Truck Nation
Interview with Chef Alison Trent
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Andy Doubrava
Chef Sheldon Simeon
Chef Chris Kajioka
#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Whole Dungeness Crab Boil @ alaMar Kitchen from chef Nelson German
Mosswood light rum blend, dominican rum, sobre mesa mamajuana mix, lime, grapefruit @Sobre Mesa
GARLIC UDON NOODLES – Garlic xo sauce, herb panko, garlic butter, fried farm egg
Sobre Mesa’s signature Day Rum with Roasted Bone Marrow (pickled cassava | baguette crostini | jerk chimichurri | smoked sea salt)
Click to tweet
As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere.
Click To Tweet
As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have t...
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