In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious.In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time.
What you'll learn from this panel discussion Chef Amanda Cohen
Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant’s creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we’re still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she’s encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she’s proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she’d give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can’t resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she’s off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn’t believe the customer is always right – Her take on hospitality and service (34:55)
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs about vegetarian cooking
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones
Links to most downloaded episodes (click on any picture to listen to the episode)
What you'll learn from this panel discussion Chef Amanda Cohen
Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant’s creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we’re still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she’s encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she’s proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she’d give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can’t resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she’s off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn’t believe the customer is always right – Her take on hospitality and service (34:55)
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs about vegetarian cooking
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones
Links to most downloaded episodes (click on any picture to listen to the episode)
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