Today, I’m talking to chef Jose Carles, the creative mind behind Venice’s newest restaurant, Si! Mon.
Carles is originally from Panama, where he ran Donde Jose and currently operates Fonda Lo Que Hay in bustling Panama City.
You’ll hear about his early start in the kitchen and the encouragement his family provided to get him on the professional culinary path. You’ll learn about the diverse influences that come together to make up Panamanian culinary heritage. He shares the flavor profiles he’s best known for and the origins of inspiration for his deliciously creative menu items.
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.
Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.
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
I think that Fonda Lo Que Hay was and still is, and I say this very humbly, a revolutionary restaurant for the country [Panama].
I am trying hard not to let people fall too much in love with dishes so I don’t need to keep them forever.
Stay humble and understand the journey never ends. Believing you’ve arrived often signals the beginning of a downfall.
Chef Jose Carles
Instagram
Fonda Lo Que Hay
Instagram
Si!Mon
Instagram
Restaurant Si!Mon in LA
Restaurant Fonda Lo Que Hay
Trigg Brown – Taiwanese Food through American Lens
Sam Freund – Old Soul, Modern Mindset
Alex Harrell – Modernizing Southern Food
Emily Spurlin – The Inspired Pastry Chef
Jean-Marie Josselin – Made in Kauai
Drew Adams – Foraging and Feasting
Sam Mason – The Ice Cream Wizard
Bonnie Morales – A Return to Russian Cooking
Philip Wolf – Cannabis Sommelier in Colorado
Philip Tessier – When the U.S. Team won Bocuse d’Or
Episode 8: Brett Sawyer
Episode 7: Michael Fojtasek
Episode 6: Ehren Ryan
Episode 5: Fiore Tedesco
Episode 4: Angel Teta – Ataula
Episode 3: Jonathan Zaragoza
Episode 2: Rebecca Wilcomb – Herbsaint
Episode 1: Jesse Vida – BlackTail
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Be My Guest with Ina Garten
Anne of Avonlea
The Federalist Papers
Walk-In Talk Podcast
Gastropod