Singapore is an island nation renowned for its multicultural tapestry. Food in Singapore is like a symphony of flavors, reflecting the rich heritage of its many people. From Chinese and Malay influences to Indian and European touches, each bite tells a story of migration and cultural exchange.  In this episode of Schnitzel and Stories, we explore the vibrant culinary world of Singapore with Michelin-starred Chef Ivan Brehm of Nouri. Known for its rich blend of cultures, Singapore's food scene offers a unique tapestry woven from Chinese, Malay, Indian, and European influences. We dive into the history of this city-state through various waves of immigration on food trends and iconic dishes that embody the country's multicultural spirit. Ivan discusses the idea of "crossroads cooking"—an approach that explores cultural intersections, inspiring the heart of his restaurant Nouri's menu. "You can talk about one dish, and spend a lifetime trying to get in touch with it". Chef Ivan Brehm From street food to hawker centers and kaya toast, Ivan offers a glimpse into lesser-known Singaporean delicacies. He also sheds light on the nation's ongoing challenges with food security as a small island reliant on imports, a concern that resonates with all of us.

Brazil is a land of rich diversity. Its landscape is a tapestry of rivers, wetlands, mountains, and the world's largest rainforest, the Amazon. But what truly sets Brazil apart is its unique blend of cultures. We had the chance to talk to renowned Brazilian chef Manoella Buffara, the proud owner of the award-winning restaurant Manu in Curitiba, who had been recognized as the Best Female Chef in Latin America. Her journey, from her Italian-Lebanese roots and upbringing on a farm, to her commitment to local farmers and producers, is a testament to her dedication to transforming Brazilian cuisine and giving back to her community. What is the unique blend of cultures that defines Brazil's diverse food scene? Chef Buffara draws inspiration from this rich heritage, her sustainability practices, and her love for the land.

BBQ, a core culinary art in the United States, is celebrated for its deliciousness and is the cornerstone of many community events. Its highly nuanced cooking style, defined by various regions, is a delight for BBQ fans. The sauce and side dishes, unique to each region, serve as a culinary map, guiding us to the BBQ's place of origin. But who deserves credit for this mouth-watering invention? In his book  Black Smoke,  Adrian Miller delves into the history of this culinary tradition, tracing its roots back to indigenous societies. He is committed to showcasing the importance of the African-American connection, dedicating his book to the "under-appreciated and undiscovered Black barbecuers everywhere."  We learn about the Great Migration North and how it transformed the BBQ landscape as African Americans moved into northern urban centers, influencing what people ate and how it was served. As we explore the world of BBQ, sauce, and the secrets of this ultimate comfort food, we also focus on how to best support and celebrate Black-owned BBQ businesses. It’s about more than just the food—it’s about the people and the rich culture behind it. Tune in to learn more and join us in this meaningful mission.

Italian immigrants brought more than just their culture to Chicago—they brought pizza. What started as a humble Neapolitan staple soon transformed in the hands of diverse migrant communities, evolving with new ingredients and local flair. Chicago, now famous for its deep-dish pizza, holds a rich and intricate history behind each slice. In this episode, Steve Dolinsky, a 13-time James Beard Award winner and NBC Chicago Food Reporter, shares the untold stories of Chicago’s pizza scene. From the passion to the politics, Steve takes us through the evolution of this beloved dish and introduces us to some lesser-known, yet equally delicious, tavern-style pies that deserve the spotlight. As the host of the 'Pizza City' podcast and author of Pizza City, U.S.A. and The Ultimate Chicago Pizza Guide, Steve brings unmatched expertise and a deep love for all things pizza. Join us as he unpacks how a simple Neapolitan creation became a symbol of American comfort food. Don’t miss this chance to hear from a true authority on Chicago’s pizza history!

Welcome to the first episode of Season 2 of Schnitzel & Stories. This season focuses on the impact of migration and its profound influence on food and culture. In this episode, we talk to Erkan Emre, a Turkish-German entrepreneur and the mastermind behind Kotti Berliner Döner Kebab in New York City. Erkan was born in Berlin to parents who came to Germany as "guest workers," a term used for immigrants recruited by the German government to fill labor shortages. He grew up in the Kottbusser Tor area of Berlin, where he developed a love for Döner Kebab—a dish created by other Turkish immigrants in the city. In this episode, Erkan shares his fascinating journey of bringing the beloved Berlin Döner to the Big Apple, his experiences as a second-generation immigrant, and the challenges he faced in establishing a food business in the U.S. He speaks candidly about the evolving identity of the Döner Kebab—a dish that, much like his own story, reflects the beautiful fusion of Turkish and German cultures. From navigating the U.S. food scene to emphasizing the importance of maintaining cultural roots, Erkan offers a unique perspective on preserving tradition while adapting to new environments. Tune in as we explore how migrants from Turkey have shaped German street food and how a child of migrants became a migrant himself, now aiming to change the taste buds of the people in New York.

You may know it as Börek, Burek, or even Borek. It may also be called by many other names, and that’s because it is one dish that found many new homes. In our last episode for this season, we bring in science and speak to Zafer Yenal. Zafer loves food and people, which lends itself well to his career as a professor of sociology at Boğaziçi University in Istanbul. We got to speak with Zafer about the above-mentioned dish, a savory pastry filled with cheese, meat, or vegetables that was brought to the Middle East by nomads and became a staple meal of the Ottoman Empire. Its variations reflect regional influences and have become beloved staples in many cultures. And as luck would have it, Zafer could get his mum to give us her Börek recipe, which you can find on our website. Tune in to listen to a joyful and interesting last episode. And wait until next Tuesday when we reveal how we will proceed in Season 2 of Schnitzel and Stories.

"Spaghetti and Meatballs? I think it's Italian – but supersized!" Julian Mancuso, a Canadian chef with Italian heritage, lives in Berlin and is beloved for his amazing food and bold statements. We sat down with him to talk about his passion for cooking, deeply rooted in the recipes handed down from his Sicilian, Lazio, and Abruzzo grandmothers. We also discussed his Italian family, their immigration story, and their success after moving to Canada. In this conversation, we delve into the evolution of iconic dishes like spaghetti and meatballs, exploring their transformation in North America.

Micha Heiden likes it smoky and spicy. Since the self-proclaimed Gringo fell in love with tacos, he first held a series of pop-ups and eventually opened Taqueria el Oso and Markthalle Pfefferberg in Berlin. Micha spends his free time hunting down the best bites in Mexico to bring them to Berlin! You might think this is cultural appropriation, but hold your cerveza and tune in. It's different than you think and a story full of surprises. Tune in to learn more about Micha, his recipe for juicy carnitas, and much more on our website.

No matter if you like pineapple on pizza or not, did you know that the fruit is not even native to Hawaii? And that the most iconic meal from there is also a product of the island's history? In this episode, we dive into these tantalizing topics and more with Kiki Aranita, chef, columnist, and food entrepreneur. Known for her acclaimed restaurant Poi Dog in Philadelphia, Kiki now keeps the spirit of Hawaiian cuisine alive with her innovative sauces. Join us as we explore the multicultural influences shaping Hawaii's culinary landscape. Kiki shares the rich history and cultural significance of Hawaiian plate lunches, provides insights on proper pronunciation, and even discusses the quirky presence of feral chickens in Hawaii. Tune in for Kiki’s personal stories from her Hawaiian childhood and discover more about this vibrant cuisine. Find her recipe for macaroni salad, more info, and links on our website.

Sachin Obaid set new standards when he brought the flavors he grew up with in India to Berlin. What was a pet project during the pandemic quickly became one of the city's most valued Indian restaurants. For many years, "Indian cuisine" in the German capital, and indeed in many other cities and countries, has been synonymous with "Punjabi cuisine." However, pioneers like Sachin are changing this perception, introducing a broader spectrum of Indian culinary traditions to the scene. Sachin also delves into the fascinating history of spices and dishes, highlighting many that are relatively “new” to India but are widely accepted as "authentic" Indian cuisine, like Biryani and Samosas. Additionally, he shares a special recipe for his Mum’s House Dal, which you can find on our website.

Yevhen Klopotenko is a powerhouse with the biggest heart. The Ukrainian chef and culinary ambassador is a hero fighting the war in Ukraine, but his frontlines are the kitchens of his restaurants. From winning MasterChef Ukraine to studying at Le Cordon Bleu in Paris, Klopotenko has transformed Ukrainian cuisine. His numerous projects are also aimed at helping his home country. Notably, he successfully championed Borsch as a UNESCO cultural heritage dish, celebrating Ukrainian culture and fighting for the recognition of Ukrainian cuisine. Discover how his restaurants not only innovate gastronomy but also support social causes during the ongoing war in Ukraine. Don’t miss this compelling story of culinary excellence and resilience. Tune in to hear Yevhen Klopotenko's extraordinary story!