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 AustinThe challenge of building community in the industry How the restaurant scene has changed in Austin The shift toward work life balance An early pioneer of local sourcing in the city How social media has changed how we learn Understanding the climate and seasonality of Texas produce Exciting local flavors behind the bar Locally sourced proteins How the Texas heat intensifies flavors Why Fiore Tedesco doesn’t serve octopus anymore What all of the best food has in common Merging culture and locality on a menu A unique ceviche experiment Speer’s best source for inspiration Reverse engineering a dish to approach it in a new way How travel inspires new concepts The different factors at play behind the bar versus in the kitchen A big difference between constructing a dish and a cocktail Meditation as a source of inspiration How a daydream morphed into reality and shaped Tedesco’s future The relationship between limitations and creativity How stress and anxiety affect the creative process The importance of understanding what you like and want in a dish How Nunez helps inspire his team Great advice for chefs when you gain wider recognition Following your gut rather than pushing just because the iron is hot Spots to check out in Mexico City The importance of autonomy and the opportunity to fail Creating a fun, energetic workplace Connecting the human element with the business of hospitality The cultural shifts happening in the industry Why the old system doesn’t work in today’s kitchen culture Taking cues from the younger generation about how they want to be managed Hiring and personalizing your management strategy The pandemic effect on talent Why transparency is the key to retention The role of vulnerability in leadership Why smaller cities are more appealing to talented chefs 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 episodeDon’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 NuñezLinks 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 Community is a matter of choice, isn’t it? It involves the decision to make an effort to be open and vulnerable with those beside you, near you, or around you. Therefore, as a city, Austin has collectively determined that fostering a sense of community is of great importance to us – Fiore Tedesco Click To Tweet People are always curious about what comes next. To me, it feels like we should figure things out as we go along. When you follow your own guidance and set your own rules, that’s where the magic happens. It’s better than merely chasing something because you are hot right now. – Fermin Nunez Click To Tweet My primary source of inspiration is eating and experiencing the food of others. It involves understanding other people’s stories and experiences as expressed through their cuisine. This is the most significant learning tool in my repertoire. – Philip Speer Click To Tweet Inspiration first stems from the season, and then it involves engineering backward from that point. It’s about asking, ‘What tastes good right now? What’s exceptional?’ And then, it’s about figuring out how to make it uniquely my own. – Amanda Turner Click To Tweet I’m naturally anxious and introverted, so activities like leading pre-shift meetings or being called on by a teacher or boss can be intimidating. I don’t want others to feel that way, which is why it’s important for me to be a vulnerable, empathetic leader. – Erin Ashford Click To Tweet Social mediaChef Fiore Tedesco Instagram Social mediaChef Philip Speer Instagram Social mediaChef Fermin Nunez Instagram Social mediaChef Amanda Turner Instagram Social mediaBartender Erin Ashford Instagram Links mentioned in this episodeRestaurant Olamaie with chef Amanda TurnerRestaurant Suerte in Austin from chef Fermin NuñezRestaurant Este in Austin with chef Fermin NuñezRestaurant L’Oca D’Oro with chef Fiore TedescoRestaurant Comedor with chef Philip SpeerBar Holiday with bartender Erin Ashford