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Episode 25 James Briscione discusses the art & science of food & flavor
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James Briscione’s stellar cooking career began humbly: As a teenager, he washed dishes at a now defunct restaurant (named Jubilee) on Pensacola Beach. He quickly rose through the ranks, at age 24 becoming the chef de cuisine at the Highlands Bar and Grill in Birmingham, Alabama, which is considered one of the best restaurants in the South, and later the sous chef at the prestigious New York City restaurant Daniel.
Today Briscione, who lives in New York City, is a top-tier chef, author of three books on cooking, director of culinary development at the Institute of Culinary Education, and a three-time champion on the Food Network’s cooking competition series Chopped. So what is he doing on STEM-Talk, you might ask? Briscione is also versed in the science of cooking and flavor. He partnered with IBM in creating the “Chef Watson” project. This computer-based program generates hundreds of novel flavor combinations based on the compatibility of chemical compounds in food.
In this episode, Briscione talks with IHMC Director Ken Ford and IHMC Chef Blake Rushing about the art and science of food, and Briscione’s career as a chef. Briscione’s three books include: “Just Married and Cooking” (with his wife Brooke Parkhurst): “Cognitive Cooking with Chef Watson”( and “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better.” ( He also has his own, new television show on the Food Network called “Cooking with Dad.”
Briscione, his ideas on cooking and his own culinary creations have been featured in the New York Times, NPR, the New Yorker, Time Magazine and hundreds of other media outlets throughout the world. Briscione’s recent talk at IHMC, entitled “Who teaches the cooks to cook?” can be viewed at
Dive into this delicious interview—an entertaining and informative conversation between three foodies.
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Trying Guyanese STREET FOOD for the FIRST TIME! ???????? First day in GUYANA! Completely UNEXPECTED!
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Back in July of 2022, I explored my 90th country, Guyana, beginning in the capital city, Georgetown. Come with me on my very first day in the country as I get my first taste of Guyanese food and explore the capital!
For this trip, I teamed up with Visit Guyana and Discovery Guyana. Our first adventure together was exploring the Bourda Market, followed by a trip to the famous Backyard Café. Inside the Guyana Shop, I saw items made by local women, including achar, cassareep, crafts, pepper sauces, and more.
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The pepper sauces looked amazing. They come in passionfruit, mango, and other flavors. I wanted to buy some. I also saw some cassava bread in packages, green seasoning (for seasoning meats), rubs, sauces, curries, extracts, spices, honey, local wines, and coconut biscuits.
I tried a coconut biscuit, which had a nice crunch and a slight sweetness to it. Lots of dishes here are made with coconut!
They then showed me some Limacol, which is considered a cure-all in Guyana. It’s sort of like Robitussin! Then, we headed into Bourda Market. There were tons of fresh fruit and vegetable vendors selling bananas, massive ripe pears (avocadoes), starfruit, watermelon, pineapple and more.
I loved the juicy and sour starfruit, which they use to make a traditional black cake. They call starfruit “five finger” in Guyana! Next was some fresh pineapple, which was so sweet and tasty! It’s the best pineapple I’ve ever had! I followed that with some amazing papaya.
Bourda is a drive-through market, so there are cars as well as pedestrians. Further on, we saw some okra, Guyanese cherries (which were nice and sour), sweet cassava, turmeric, and bottles of peppers. I tried a bite of a really spicy pepper! Next was a super sweet sapodilla fruit.
Then, we headed to the meat, fish, and poultry section, where the vendors were cleaning tons of fresh fish. It reminded me of the wet markets I’ve visited in parts of Asia. They also had some massive catfish, gray snapper, and more. Further on were different cuts of beef and then the household section of the market.
This market dates back to 1876. Then, we went to get some fried fish and pepper sauce! The fish was nice, and the pepper sauce was spicy with a bit of lime. It wasn’t too heavy. I loved it! It had some real heat to it!
Next was some fresh coconut water with cask-aged rum. It was so delicious! Then, we drove 10 minutes to the Backyard Café, which is reservation-only. They grow herbs all over the grounds. There’s a bar and a table outside, as well as an indoor section.
I watched them make rum and punch with passionfruit, lime, vodka, rum, gin, and ice. It was the best rum & punch of my life! I loved the sourness and the refreshing taste!
Next, we started making egg balls. They started by rolling out the cassava dough, which they cover a boiled egg with. Then, they drip it in a turmeric-rich batter and drop it in the hot oil. They fry until they’re golden brown! You eat them with a delicious sauce containing mango, garlic, vinegar, salt, and wiri wiri pepper.
The crunch of the coating was incredible, and the cassava inside was creamy. The mango sauce was fantastic! It was an amazing Guyanese street food! We followed that with some sorrel, which is a refreshing cinnamon and pimiento drink typically eaten at Christmas.
Then, they made the pepperpot with beef, cassareep (a byproduct of cassava), garlic, ginger, thyme, cinnamon, and more. It’s the national dish and you eat it with coconut bread. It was incredible. It had a syrupy thickness and the meat was unbelievably tender and tasty. It fell apart in my mouth!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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