In this episode, we bring together three expert chefs from across the United States - Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from Austin, Texas - to discuss the importance and influence of culinary techniques in the world of food. Drawing from my new book "Conversations Behind The Kitchen Door", we delve into the topic of technique beyond the classic French culinary styles and explore whether these chefs see themselves as artists or craftspeople, and what role technique plays in their creative process. We also discuss the relevance of French culinary techniques in today's diverse American culinary landscape, and the role of the internet in culinary education.
What you'll learn from this panel discussion
The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43
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 the chefs
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with chef Masako MorishitaInterview with chef Carlo LamagnaConversation with chef Fermin Nuñez
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez
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The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita
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French technique is there. It was a good foundation for a lot of people. But I think now, it's not necessarily the be-all and end-all. There's a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they're pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna
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What you'll learn from this panel discussion
The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43
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 the chefs
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with chef Masako MorishitaInterview with chef Carlo LamagnaConversation with chef Fermin Nuñez
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez
Click To Tweet
The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita
Click To Tweet
French technique is there. It was a good foundation for a lot of people. But I think now, it's not necessarily the be-all and end-all. There's a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they're pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna
Click To Tweet
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