In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish.

What you’ll learn from Chef Andrew Black

• A Taste of Roots: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his grandmother (4:58) planted the seeds of his culinary passion.
• Cultural Fusion: Learn how his family’s rich cultural background shaped his perspective on food and inspired his unique style of blending Caribbean and Indian influences (5:35).
• Back to the Beginning: Chef Andrew Black shares the pivotal moment he knew cooking would be his life’s work (8:24) and the mentorship that guided him early in his career (10:29).
• A Global Palette: Follow Chef Black’s culinary journey across the world and how those experiences led him to Oklahoma City (12:12), a place he now calls home (14:25).
• Crafting Culinary Concepts: Go behind the scenes of his restaurant creations, from the avant-garde tasting menus at Grey Sweater (19:55) to the elegance and nostalgia of Perle Mesta (21:25).
• Food as Storytelling: Hear Chef Andrew Black’s philosophy on using menus to tell a story (27:01), and how he designs dishes that stand alone yet harmonize with the bigger picture.
• The Art of Fine Dining: Chef Andrew Black reflects on the evolution of fine dining (37:56) and the biggest lessons he’s learned along the way (39:11).
  Featured Moments:
  • Why Chef Andrew Black doesn’t source ingredients locally and how he curates his menus (25:44).
  • His favorite iconic dish from Grey Sweater (23:59).
  • A food tour through Oklahoma City’s vibrant culinary scene (34:46).
  • Chef Black’s cravings and how they influence his creations (36:01).
  • What it takes to work in his restaurants and the hiring principles he values (37:13, 42:49).
  • The chef he dreams of collaborating with and the advice he believes aspiring chefs should ignore (39:56, 41:18).
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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 the chefs discussing Cultural Impact of Food

Don’t miss out on the chance to hear from these talented chefs or culinary experts who discuss the cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences.

Conversation with Chef Arnold Myint

Conversation with Chef Norman Van Aken

Interview with Chef Brad Kilgore

Interview with Chef Shota Nakajima

Panel Discussion SXSW – Immigrant Flavors Reshape America

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

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Chef Andrew Black

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Grey Sweater restaurant

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Perle Mesta restaurant

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Links mentioned in this episode

Restaurant Grey Sweater

Restaurant Perle Mesta

Restaurant Black Walnut