Today, I’m sharing a recent panel discussion that took place in the thriving culinary scene of Austin, Texas. I was joined by Chef Fiore Tedesco of L’Oca D’Oro, Chef Fermin Nunez of Suerte and Este, Chef Philip Speer of Comedor, Chef Amanda Turner of Olamaie, Bartender Erin Ashford of Holiday.
You’ll hear about the local restaurant scene in Austin and the community-driven aspects that make it unique. You’ll learn about the local ingredients that are utilized, what comes from south of the border, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass.
You’ll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way.
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 three of the chefs in this episodeDon’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 chefs Fiore Tedesco, Philip Speer, and Fermín Nuñez.
Conversation with chef Fiore Tedesco
Interview with chef Philip Speer
Conversation with chef Fermin Nuñez
Links to most downloaded episodes (click on any picture to listen to the episode)
Community is a matter of choice, isn’t it? It involves the decision to make an effort to be open and vulnerable with those beside you, near you, or around you. Therefore, as a city, Austin has collectively determined that fostering a sense of community is of great importance to us – Fiore Tedesco
People are always curious about what comes next. To me, it feels like we should figure things out as we go along. When you follow your own guidance and set your own rules, that’s where the magic happens. It’s better than merely chasing something because you are hot right now. – Fermin Nunez
My primary source of inspiration is eating and experiencing the food of others. It involves understanding other people’s stories and experiences as expressed through their cuisine. This is the most significant learning tool in my repertoire. – Philip Speer
Inspiration first stems from the season, and then it involves engineering backward from that point. It’s about asking, ‘What tastes good right now? What’s exceptional?’ And then, it’s about figuring out how to make it uniquely my own. – Amanda Turner
I’m naturally anxious and introverted, so activities like leading pre-shift meetings or being called on by a teacher or boss can be intimidating. I don’t want others to feel that way, which is why it’s important for me to be a vulnerable, empathetic leader. – Erin Ashford
Chef Fiore Tedesco
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Chef Philip Speer
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Chef Fermin Nunez
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Chef Amanda Turner
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Bartender Erin Ashford
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Restaurant Olamaie with chef Amanda Turner
Restaurant Suerte in Austin from chef Fermin Nuñez
Restaurant Este in Austin with chef Fermin Nuñez
Restaurant L’Oca D’Oro with chef Fiore Tedesco
Restaurant Comedor with chef Philip Speer
Bar Holiday with bartender Erin Ashford
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