Welcome to another captivating episode of the "Flavors Unknown" podcast! In this episode, we sit down with the talented Chef and Pastry Chef Tavel Bristol-Joseph from Austin, Texas, as he shares his remarkable journey from his childhood in Guyana to running the celebrated restaurant Emmer & Rye with his business partner, Chef Kevin Fink. Delve into Chef Tavel's unique cooking style, the difference between physical and emotional creativity, and the way his restaurant Canje distinguishes itself from other Caribbean restaurants. Get ready for an inspiring and insightful conversation that will leave you with a deeper appreciation for the culinary world and the stories behind the chefs who shape it. What you'll learn from this panel discussion The foods that remind Chef Tavel Bristol-Joseph of home 3:22 A unique Caribbean herb that he features in his dishes 4:21 Chef Tavel Bristol-Joseph experience growing up in Guyana 5:34 A life-changing event that shaped his childhood 6:18 Living with a baker when you have a sweet tooth 7:33 Why pastry didn’t feel like his passion at first 9:40 When Chef Tavel Bristol-Joseph finally recognized his future path 10:37 How his kids shaped his career 14:24 What he did when he settled on his calling 15:26 How Chef Tavel Bristol-Joseph met Chef Kevin Fink 17:35 The concept of Emmer & Rye 19:39 How the menu evolved 22:11 The difference between a physical creator and an emotional creator 23:50 Why Canje is an emotionally-inspired restaurant 25:48 The multicultural journey behind the menu 26:44 Combining resources into a collaborative palate 27:54 Being an African American in the industry 32:56 Why representation in the mainstream matters 35:09 How he’s helping young people get into the industry 36:11 Chef Tavel Bristol-Joseph leadership style 39:15 The mission he has for the next generation 41:27 Advice for aspiring young leaders 42:42  Where to eat in Austin 45:17 Chef Tavel Bristol-Joseph's guilty pleasure food 46:08 A Guyanese cookbook to buy 46:32 Top condiments to have at home 47:18 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 in Austin 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 and pastry chefs in Austin. Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When I came to America, I pretty much had to restart my life. I was like a kid again. I was tasting strawberries and apples. We never had those growing up. Click To Tweet