Conversations In Culinary

Unscripted, Unfiltered Conversation among Chefs, Food and Beverage Professionals Restaurateurs and Hospitality Industry on today's challenges, mentorship, and all things industry related. https://inculinary.com/

Conversations In Culinary is a arts podcast hosted by Unknown Host, with 12 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts Conversations In Culinary, a arts show with 12 episodes published.

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  Conversations In Culinary

  Chef Barry Sorkin on Gumbo, the Perfect Dark Roux & BBQ

  Jun 30, 202623 min

  He spent years in IT before trading the help desk for a smoker, and 18 years later Barry Sorkin runs one of Chicago's most distinctive barbecue rooms. In this live In Culinary demo, the Smoke pitmaster cooks a gumbo loaded with smoked duck, andouille, and tasso ham, giving away the tricks that actually matter along the way: the foolproof oven method for a deep, dark roux; what fond is and why you should never scrape it off; how a darker roux trades thickening power for flavor; and the one rule that ties his whole kitchen together, waste nothing.Funny, humble, and full of technique you'll use at home. Guest-hosted by Wan Kim of Kimski and Lilac Tiger.

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  Episode #4

  Chef Matthew Skolarus on Handmade Pasta, Italian-Mexican Identity, and Finding His Style

  Jun 2, 202626 minS0

  <p>Chef Matthew Skolarus closes out the season in style — making fresh ricotta ravioli with charred chorizo and corn salsa verde while telling the story of how he got here.</p><p><br /></p><p>A Chicago kid, high school dropout, and self-taught cook who worked his way up to exec chef on Randolph Street, Matt now runs Shorty's, a pop-up smash burger and pasta concept built around his life rather than the grind. The dish he makes tonight — Italian pasta, Mexican flavors — is the love story of his marriage and the seed of Metodo, the restaurant he's been building toward...

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  Episode #3

  Chef Dominique Leach on Soul Food, Barbecue & Building Back from Nothing | In Culinary

  May 19, 202621 minS0

  <p>Chef Dominique Leach is a pit master, culinary veteran, and Chicago original — and this conversation might be one of the most honest we've had on In Culinary.Recorded live during a cooking demo, Dominique opens up about the stories behind her food: a late aunt whose fish fries raised money for family reunions, a grandmother from Lexington, Mississippi who cooked with her eyes closed and once fed Barack Obama collard greens, and a childhood in Humboldt Park that gave her the soul she brings to every dish.Then she tells the story of the food truck. The Jamaica trip wh...

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  Episode #2

  Chef Brian Jupiter on New Orleans Soul and Betting on Yourself | Conversations In Culinary Throwback

  May 12, 202625 minS1

  <p>Before the series had a name, this was the night it all began.We're throwing it back to Season 1, Episode 1 — the very first In Culinary live event, with the one and only Chef Brian Jupiter.Chef Brian Jupiter — executive chef and owner of Frontier and Ina Mae Tavern in Chicago — sits down with host Paul Young for what would become the foundation of everything In Culinary Conversations is today.Brian takes us from his grandmother's kitchen in New Orleans to a bold ask at age 23 that landed him his first executive chef role. He cooks his signature shrimp and grits...

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  Episode #1

  Chef Stephan Sandoval on Baja Roots, Bluefin Tuna & His Famous Tostada

  May 5, 202626 minS4

  <p>San Diego-raised, Chicago-based chef Stephan Sandoval joins us live to make the dish that put him on the map — a Baja-style bluefin tuna tostada built on Japanese knife technique, a scratch-made ancho-morita salsa macha, and three sauces that quietly hit every corner of the palate. </p><p>Stephan talks about growing up between San Diego and Tijuana, the Japanese and Chinese immigrant influences baked into Baja food culture, why sauces are his real superpower (and his biggest production nightmare), and how mentorship under Rick Bayless shaped the kind of chef — and person — he wanted to be. He also gets into hi...

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