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
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Chef George Masosky
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Chef Yun Fuentes
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Bartender Fred Beebe
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Restaurant Irwin’s
Restaurant Fork
Restaurant Bolo
Bar Post Haste
Restaurant Friday, Saturday, Sunday
Tasting The Future: Unleashing the Flavor Potential of Aji Amarillo
Leadership Styles in the High-Pressure World of Restaurants
Tasting the Future: A Natural Sweetener Date Syrup
Exploring the Multi-Cultural Influences of Chef Brad Kilgore’s Food
Tasting the Future: How to Add Heat and Flavor with Sambal
Beyond French Culinary Techniques in the Kitchen
How imposter syndrome creeps up by Leia Gaccione
How Structure Can Actually Inspire Creativity
Exciting Culinary Adventures in Madagascar with Three American Chefs
Everything You Need to Know About My Book “Conversations Behind The Kitchen Door”
Nathanial Zimet, Owner of Boucherie, Focuses on School Lunch Programs
Mikey and Rinne Eat In! on Flavors Unknown
Merging the Past with the Future in Southern Cuisine by Chris Coleman
The Children of Immigrants Will Continue to Feed America by Michael Diaz
The Flavor of the Flour: Changing The Way We Think about Grains by Kelly Whitaker
How to Make Six Figures With a Culinary Blog with Dennis Littley
Nelson German is Digging Deeper Into His Afro Caribbean Roots
The Passion to Be Better by Joe Sasto
Bridging the Gap between Classic Pastry and Modern Trends by Alyssa Gangeri
Tacos in Tuxedos and Creative Salsas by Maria Mazon
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50 Tastes Of Gray
The Recipe with Kenji and Deb
Be My Guest with Ina Garten
The Art of War
Grimms’ Fairy Tales
Christopher Kimball’s Milk Street Radio
Gastropod