SXSW 2024 Panel: Immigrant Flavors Reshape America

flavors unknown podcast

This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I’m joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.

You’ll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes.

What you’ll learn from the SXSW 2024 panel discussion

• The diverse roots of these chefs 4:03
• The cultural mosaic of food in America 5:59
• How an ancient grain tells the story of its history 6:56
• Infusing food with meaning through staff experiences 8:03
• The history of La Milpa farming in Oaxaca
• Food as a love letter 10:00
• The difference between sharing and showcasing your culture 11:21
• Unique ingredients from Guyana 12:02
• The freedom in ownership 12:37
• Fusing the unique tapestry of many cultures into culinary art 14:14
• The importance of locality in Chinese culture 15:48
• How culture shapes the creative process 16:34
• Tasting stories about culture on a plate 17:15
• The most sentimental dish on the menu at Nixta 17:39
• Why you won’t find Peking Duck on the menu at Zoe Tong 20:28
• The beauty of Texan bok choy 23:14
• Knowing when to source locally and when to import ingredients 24:09
• Exploring the diversity of the Central Valley 25:54
• Bridging cultures through fusion 28:20
• Turning a challenge into a worthy goal 30:16
  Simone’s biggest struggle in the kitchen 31:30
• Battling the American stereotypes of Chinese food 32:42
• Breaking down a $9 taco in Austin 33:44
• Meaningful cooking and the insecurities that come up 36:44
• Preparing for Broadway, every night 38:13
• Being an emotional versus a physical chef 38:56
• The role of restaurants as cultural hubs 41:58
• Rico’s ‘Free Fridge” Program in Austin 42:49
• The impact of buying local on the economy 44:54
• Seeing Americans embrace Chinese food culture 46:38
• One Chinese Texan hybrid dish you’ll find at Zoe Tong 49:08
• Particularly challenging dishes for a Texas audience 50:07
• Getting staff to get behind the style of food they make 54:52
• Storytelling in the kitchen through deep diving into a dish 55:29

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 Panel Discussions with chefs

Don’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 during panel discussions.

Panel StarChefs in Philadelphia 2024

Panel about Pizza

Panel StarChefs in Austin 2023

Panel StarChefs New England

Panel StarChefs Portland

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin

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Chef Tavel Bristol-Joseph

Instagram

Social media

Chef Simone Tong

Instagram

Social media

Chef Edgar Rico

Instagram

Links mentioned in this episode

Emmer & Rye Hospitality Group

Nixta Taqueria

Zoé Tong

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