Today, I’m sharing a recent panel discussion that took place in the thriving culinary scene of Austin, Texas. I was joined by Chef Fiore Tedesco of L'Oca D'Oro, Chef Fermin Nunez of Suerte and Este, Chef Philip Speer of Comedor, Chef Amanda Turner of Olamaie, Bartender Erin Ashford of Holiday.You’ll hear about the local restaurant scene in Austin and the community-driven aspects that make it unique. You’ll learn about the local ingredients that are utilized, what comes from south of the border, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass. You’ll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way. What you'll learn from this panel discussion in Austin The challenge of building community in the industry 4:51How the restaurant scene has changed in Austin 8:52The shift toward work life balance 9:42An early pioneer of local sourcing in the city 10:25How social media has changed how we learn 10:57Understanding the climate and seasonality of Texas produce 12:21Exciting local flavors behind the bar 13:48Locally sourced proteins 14:58How the Texas heat intensifies flavors 16:55Why Fiore Tedesco doesn’t serve octopus anymore 18:31What all of the best food has in common 20:43Merging culture and locality on a menu 21:51A unique ceviche experiment 22:27Speer’s best source for inspiration 24:51Reverse engineering a dish to approach it in a new way 29:02How travel inspires new concepts 30:16The different factors at play behind the bar versus in the kitchen 33:24A big difference between constructing a dish and a cocktail 36:04Meditation as a source of inspiration 39:21How a daydream morphed into reality and shaped Tedesco’s future 42:37The relationship between limitations and creativity 46:14How stress and anxiety affect the creative process 48:03The importance of understanding what you like and want in a dish 49:40How Nunez helps inspire his team 51:15Great advice for chefs when you gain wider recognition 53:31Following your gut rather than pushing just because the iron is hot 54:51Spots to check out in Mexico City 56:08The importance of autonomy and the opportunity to fail 57:53Creating a fun, energetic workplace 59:19Connecting the human element with the business of hospitality 1:02:31The cultural shifts happening in the industry 1:03:13Why the old system doesn’t work in today’s kitchen culture 1:07:36Taking cues from the younger generation about how they want to be managed 1:08:44Hiring and personalizing your management strategy 1:14:46The pandemic effect on talent 1:18:04Why transparency is the key to retention 1:19:33The role of vulnerability in leadership 1:23:16Why smaller cities are more appealing to talented chefs 1:25:07 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 three of the chefs in this episode 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 chefs Fiore Tedesco, Philip Speer, and Fermín Nuñez.Conversation with chef Fiore TedescoInterview with chef Philip SpeerConversation with chef Fermin Nuñez Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon