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A Taste of Philly: Chef and Bartender Innovations
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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.
What you’ll learn from this panel discussion
- The sauce that was the staple of the Ferreri home 3:29
- An American classic that Madosky grew up with 4:25
- The spicy, flavorful base of the Fuente’s family kitchen 4:58
- Beebe’s healthy food childhood 5:48
- The roots of Rafaiski’s love for breakfast foods 6:48
- Using competition as a driving force 7:31
- Incorporating savory ingredients into desserts 8:05
- Why Fuentes originally went into the food business 9:16
- Ferreri’s first career choice before going into the culinary trade 11:42
- How Rafaiski broke the mold of her rural upbringing 13:41
- Learning from Stephanie Izard 14:45
- Discovering what a little seasoning can do 16:06
- How Beebe channeled his interest in politics and love for food 17:39
- Working at Blue Hill at Stone Barns 21:12
- The inaccessibility of fine dining 23:00
- Understanding the unique flavors of Sicily 25:34
- A typical, low intervention Sicilian dish 27:29
- Expressing cultural heritage through local ingredients is a good illustration of A Taste of Philly 28:58
- Tasting Puerto Rican influence through the lens of Philadelphia 30:54
- The immigrant experience and blending in to make a name for yourself reflects A Taste of Phillyv 34:31
- Following traditions first, then putting your spin on a dish 37:44
- The importance and difficulty of consistency 39:24
- Sweet inspiration from local sources 40:44
- How Rafaiski sources ideas 43:38
- Why Beebe draws a hard line for sourcing ingredients 45:50
- Building a classic drink with modern, local influences 48:02
- Struggles with local sourcing for classic cocktails 50:12
- The magic of matching what people want with what’s available locally 52:57
- Madosky ‘s culinary journey at Fork 54:41
- The current most popular ingredients at these Philly restaurants: A Taste of Philly 56:36
- The most important flavor profile of Sicilian food 1:04:00
- Adapting new produce to non-traditional regions 1:05:49
- The importance of going out and having food experiences 1:11:02
- What brings us together as humans that AI can’t replace 1:14:36
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Links to other episodes with chefs from Philly
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 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
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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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