Today, I’m exploring A Taste of Philly with a StarChefs Rising Stars panel of talented chefs in Philadelphia. You’ll hear from Chef Michael Vincent Ferreri at Irwin’s, Chef George Madosky at Fork, Chef Yun Fuentes at Bolo, Bartender Fred Beebe at Post Haste, and Pastry Chef Amanda Rafaiski from Friday, Saturday, Sunday.
Discover how their cultural heritage influences their menus, the significance of local produce, the stories behind their acclaimed venues, and their current experiments with flavors, from savory to sweet and sippable creations.
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 from PhillyDon’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.
Interview with Restaurant Critic Craig Laban
Conversation with Celebrity Chef Jose Garces
Conversation with Chef Richard Landau
Interview with Chef Brian Duffy
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Michael V. Ferreri
Instagram
Chef George Masosky
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Chef Yun Fuentes
Instagram
Bartender Fred Beebe
Instagram
Restaurant Irwin’s
Restaurant Fork
Restaurant Bolo
Bar Post Haste
Restaurant Friday, Saturday, Sunday
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Rick Lopez on Mexican Heritage at La Condesa
A Taste of Life with Chef Jacques Pépin
Behind the Scenes with Chef Jeff McInnis in Miami
From Farm to Plate: Chef Derek Wagner’s Sustainable Journey
Furikake: Unveiling Unique Flavors & Uses
Redefining Caribbean Dining at Canje and Shaping the Next Generation of Culinary Leaders
Pandan Essentials: Syrups & Savory Recipes
The Ingredients of Success: Chef Rob Rubba’s Unique Approach
Gochugaru: Elevate Your Cooking with This Secret Ingredient
Gesine Bullock-Prado: Seasonal Baking & Vermont Flavors
The Flavors Unknown Guide to Mexico City’s Vibrant Food Scene
Chefs of New York: Top 5 Innovative NYC Culinary Leaders
Blue Matcha: Revolutionizing Food & Drink with Color
Innovative Insights: NYC Chefs Talk Culture and Creativity
Hoja Santa: From Cocktails to Culinary Favorites
Itamae: A Family Affair of Peruvian and Japanese Flavors
The Sweet and Tangy World of Banana Ketchup
Jose Mendin’s Secret to Blending Cultures and Flavors in Cooking
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