Chefs of New York: Top 5 Innovative NYC Culinary Leaders
Join us for part two of our panel discussion with five of NYC's rising culinary stars: chefs Jeremiah Stone, Trigg Brown, Rafiq Salim, pastry chef Celia Lee, and mixologist Matt Reysen. Explore their creative processes, sustainability efforts, and challenges faced in their careers. Learn how technology and socio-political climate impact the food and beverage industry. Tune in to Flavors Unknown for an insightful episode!
What you'll learn from this panel discussion
How creativity is affected by food costs when planning a menu 4:44
Trigg’s inspiration for his popular eggplant dish 6:53
What makes Jeremiah’s approach to food unique 9:21
The evolution of a single dish 10:12
How clientele can drive or hinder creativity 12:44
Celia’s latest inspiration from a US ice cream chain in Korea 14:41
The highly versatile Omija berry 15:50
One flavor profile that drives Celia’s desserts 16:41
Bringing Korean-style influences to a New York audience 18:11
Matt’s process of elimination when it comes to cocktails 20:27
Adapting drinks to specific menu themes 22:15
Why competitions are great learning spaces for young bartenders 23:14
How to steer people towards your vision 24:00
Capturing inspiration the moment it hits 24:39
Why beer is trending towards lighter, less complicated options 27:26
The mystery of Chinese food 29:55
How plant-based meats might fit into the future 32:27
Generational influences for chefs and how that translates to the plate 33:47
Coming to terms with food security and sustainability 35:01
The limits of sourcing responsibly 38:01
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 culinary leaders and tune in to listen to the first part of the panel discussion.
Part One of the panel discussion with the 5 chefs of New York.
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
“Chinese food in general is a cuisine that in my mind, it just makes no sense. I mean, I don't know the basics, but it's so unbelievably complex and the history is so nuts. Whenever I try to remake something I ate at a Chinese restaurant at home, it just sucks.” - chef Rafiq Salim
Click To Tweet
“I was very picky when I was growing up. I didn't eat anything other than meat, potatoes, and fried stuff.” - chef Jeremiah Stone
Click To Tweet
“It's funny, like, everybody's favorite dish was an accident.” - chef Trigg Brown
Click To Tweet
“I know it sounds really weird, but I don't really care what people want.” - pastry chef Celia Lee
Click To Tweet
“You have to make a drink for yourself at the end of the day. You have to like it needs to work for your palate.” - mixologist Matt Reysen
Click To Tweet
Social media
Jeremiah Stone
Instagram
Social media
Trigg Brown
Instagram
Social media
Rafiq Salim
Instagram
Social media
Chef Celia Lee
Instagram
Social media
Matt Reysen
Instagram
Links mentioned in this episode
Restaurant Magna Kusina from chef Carlo Lamagna
Restauramt Suerte in Austin from chef Fermin Nuñez
Restaurant Este in Austin from chef Fermin Nuñez
What you'll learn from this panel discussion
How creativity is affected by food costs when planning a menu 4:44
Trigg’s inspiration for his popular eggplant dish 6:53
What makes Jeremiah’s approach to food unique 9:21
The evolution of a single dish 10:12
How clientele can drive or hinder creativity 12:44
Celia’s latest inspiration from a US ice cream chain in Korea 14:41
The highly versatile Omija berry 15:50
One flavor profile that drives Celia’s desserts 16:41
Bringing Korean-style influences to a New York audience 18:11
Matt’s process of elimination when it comes to cocktails 20:27
Adapting drinks to specific menu themes 22:15
Why competitions are great learning spaces for young bartenders 23:14
How to steer people towards your vision 24:00
Capturing inspiration the moment it hits 24:39
Why beer is trending towards lighter, less complicated options 27:26
The mystery of Chinese food 29:55
How plant-based meats might fit into the future 32:27
Generational influences for chefs and how that translates to the plate 33:47
Coming to terms with food security and sustainability 35:01
The limits of sourcing responsibly 38:01
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 culinary leaders and tune in to listen to the first part of the panel discussion.
Part One of the panel discussion with the 5 chefs of New York.
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
“Chinese food in general is a cuisine that in my mind, it just makes no sense. I mean, I don't know the basics, but it's so unbelievably complex and the history is so nuts. Whenever I try to remake something I ate at a Chinese restaurant at home, it just sucks.” - chef Rafiq Salim
Click To Tweet
“I was very picky when I was growing up. I didn't eat anything other than meat, potatoes, and fried stuff.” - chef Jeremiah Stone
Click To Tweet
“It's funny, like, everybody's favorite dish was an accident.” - chef Trigg Brown
Click To Tweet
“I know it sounds really weird, but I don't really care what people want.” - pastry chef Celia Lee
Click To Tweet
“You have to make a drink for yourself at the end of the day. You have to like it needs to work for your palate.” - mixologist Matt Reysen
Click To Tweet
Social media
Jeremiah Stone
Social media
Trigg Brown
Social media
Rafiq Salim
Social media
Chef Celia Lee
Social media
Matt Reysen
Links mentioned in this episode
Restaurant Magna Kusina from chef Carlo Lamagna
Restauramt Suerte in Austin from chef Fermin Nuñez
Restaurant Este in Austin from chef Fermin Nuñez
Activity