Ira’s Everything Bagel

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NOSHING WITH SONIA EL-NAWAL – MAY 13, 2021

Chef-Owner, Rooster Boy Cafe, Las Vegas

In this premiere episode of Ira’s Everything Bagel, Ira spoke with Sonia El-Nawal, chef-owner of Rooster Boy Cafe in Las Vegas and Bodega Bagel at the Vegas Test Kitchen in Downtown Las Vegas. In this episode of Ira’s Everything Bagel, Chef Sonia talks about her global culinary background; looking for a unique New York or Los Angeles experience when she moved to Las Vegas, and recreating it herself; why she decided to make bagels a big part of her career now; the secret of her popular bagels; the one trait she found among the great chefs she worked with; her biggest surprise order; the new concept of the Downtown Test Kitchen; and the future (which includes a short break!)

Chef  El-Nawal has traveled and worked with top chefs around the world like Chef Julian Serrano and Jean Georges Vongerichten. She  opened the popular Spoonfull Diner in Belgium, was Pastry Chef for Nobu in 1996 and moved to Mexico City to open hot spot Condesa.

The Chef’s latest adventure, in addition to Rooster Boy Cafe (combining her culinary skills as a pastry chef and baker) is Bodega Bagel at the Vegas Test Kitchen in Downtown Las Vegas.

RECOMMENDED LISTENS

Discover the flavors of New York with Sonia El-Nawal and delve into the world of 'bodega bagel' on our podcast.

From New York flavors to global culinary paths, discover more delicious Food podcast episodes here!

let's start off the blog with a news release! »

Comments

  1. Ruth Furman says

    May 13, 2021 at 2:49 pm

    Love this. Chef Sonia is amazing.

    Reply

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  • Ruth Furman says:
    May 13, 2021 at 2:49 pm

    Love this. Chef Sonia is amazing.

BAGEL BYTES

“Ira’s Everything Bagel” is also available on Alexa, Apple Podcasts, Google Podcasts, iHeartRadio, PlayerFM, Pocket Casts, SoundCloud, Spotify, Stitcher Radio, Tunein Radio, and Vurbl.

“Bagels are the only bread that are boiled before baked. Once the bagel dough is shaped into a circle, they are dipped in boiling water for 3 to 5 minutes on each side. After that, they are drained and baked for about 10 minutes.”

Bagels have been to space! “It’s safe to say that the treats from Fairmount Bagels in Montreal are out of this world. In 2008, Astronaut Greg Chamitoff boarded Discovery for a 14-day flight into space. Accompanying him? Eighteen bagels from Fairmount, a shop owned by his aunt.”

“The word Bagel comes from the German word “bougel,” meaning “bracelet,” and by way of the Yiddish “beygl” which means “ring.” So, if it is not in the shape of a ring or bracelet, it is NOT a bagel.”

“What sets bagels apart from other types of bread is the fact that they are boiled. Some imitations are steamed, but they do not have the same chewy and crunchy crust and are not true bagels.”

“The first beugel bakeries were founded in New York City in the 1920s. Later the name was changed and called a bagel.”

“The hole in the middle of your bagel is no mistake. In fact, this bread was baked with a hole so vendors could slide them on to dowel rods, making it easy to transport them to wherever they would be selling their bagel that day.”

“Bagels are the only bread that are boiled before they are baked.”

World Champion Competitive Eater Joey Chestnut won Siegel’s Bagelmania Bagel Eating Competition in Las Vegas January 13, winning the title, a championship belt and $5,000 of the total $10,000 prize pool.

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