Behind the Portland Kitchen Doors: Top Chef Interviews

This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We’ll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk.  You’ll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them.  You’ll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you’ll discover Portland culinary scene. What you’ll learn from these Top Chef Interviews<br /> What inspired Chef Matt Mayer to move to Portland 4:42  How Chef Bonnie Morales learned that her “dream job” wasn’t her passion 6:22  Bonnie Morales’ paradigm shift around her family’s food culture 7:27  A pro tip for moving up in the industry from these Top Chef Interviews 8:32  How Chef Kyle Cristy sums up his career trajectory 10:44  Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59  The fruit that convinced Chef Bonnie Morales to move to Portland 13:07  What impressed Bonnie about Portland’s seasonal awareness 15:01  The flora and fauna and the Portland Culinary Scene 17:05  How sourcing works with seasonality in mind 19:00  The non-competitive nature among chefs in Portland 21:46  Advice for food distribution companies from chefs 24:34  Why there’s more to a plant than just the fruit 26:33  The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12  The challenges of sourcing fresh ingredients for different restaurants 28:55  How seasonal ingredients inspire creativity 32:17  How Kyle avoids letting people fill up on bread 33:55  Why Kyle leans on acidity in his food 34:53  The delicate balance between creativity and restraint 38:44  How Matt honors the influences from Detroit on his menu 43:59  The best compliment Katsumi has received 46:51  Running a whiskey bar that’s cocktail dominant 48:51  Staying innovative when you focus on a specific food culture 50:37  How to elevate your home cooking 54:25  Bonnie’s fears about opening her restaurant 56:41  A surprising fact about Tara 58:45  Weaving personal experiences into your menu 1:02:06  Why Bonnie’s food drives people to tears 1:07:02  Trends they’re seeing in the industry 1:13:47 <br /> 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