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Sean “Pooch” Rivera
Chef, Restaurateur, and Culinary Media Personality
Professional Achievements
- Honored twice by Louisiana Cookin’ magazine—as a “Chef to Watch” and “Best Chefs of Louisiana”
- Built and operated successful restaurants, sold culinary ventures, and now works extensively as a consultant for CPG food brands, restaurants, and culinary innovators
- Co-founded GastreauxNomica, an underground dining collective that pioneered pop-up restaurant culture in Louisiana
- Has amassed more than 100,000 followers across multiple social media platforms, sharing behind-the-scenes content, original recipes, pop-up experiences, and his personal journey through food
- Creole Culinary Ambassador of Louisiana, through his restaurants, consulting, media projects, and international collaborations—including work with prestigious competitions like Bocuse d’Or
- Featured in national and regional outlets, including New Orleans Magazine, 225 Baton Rouge, and Spiceology
- Will debut his new food series Love to Eat in 2026
Certifications & Organizations
- Culinary Fight Club – Pit Master Champion
- Certified Industry Expert – Food & Beverage Consulting
- National Geographic – World of Flavor Featured Chef (Season 1, “Gumbo, Gator, and Grillin”)
- Official Culinary Partner – Bocuse d’Or Mexican Team (product development & flavor consulting)
- Host & Culinary Ambassador – Walk-In Talk Podcast (4.5M+ downloads, #1 Global Food Podcast on Apple Charts)
- Member – Love NOLA TV Network (Culinary Host & Media Personality)
- Certified Restaurateur – Created, operated, and sold multiple restaurant concepts
- Consultant – CPG Food Brands, Restaurants, and Culinary Innovators
- Brand Ambassador & Media Partner – California Restaurant Show, New York Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, U.S. Culinary Open at NAFEM
- Culinary Media Recognition – Positioned for James Beard consideration in podcasting, food photography, and documentary media
Favorite Piece of Advice
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Forum Comments (4)
What the baking soda is doing is making the alkaline level of the meat higher and increasing the pH level. With higher alkaline levels, the pores in the meat are going to contract and better contain its moisture. When cooking meat at a high heat, every bit of moisture and flavor is going to be locked in, while the outside gets a nice, crusty sear. The longer you let the baking soda sit on the meat, the deeper it will penetrate and the more it’ll retain the moisture and other flavors.
This really is best for high-heat applications, and doesn’t make as much sense to do when grilling or using a high-quality cut of meat. One thing to note is that you may have a metallic taste from the baking soda if you leave it on longer than 30 minutes or if you don’t wash the baking soda solution off the meat well. This may be desirable based on the dish you’re making, but often you won’t want that change in flavor. If you want to prevent a metallic taste, you should make sure to rinse the meat thoroughly with water and then pat it so it’s extremely dry. Again, with cooking meat on high heat, you want it to be very dry so it gets a nice sear on it.
I was cooking burgers the other day, and I started them on the charcoal grill to give them that flavor, but then I finished cooking them in the air fryer. We can put them in the air fryer or the oven, or even in a cast iron pan, and finish them to give them the nuances that you want from being grilled and all the flavor profiles that you want. For example, in a cast iron, you can sear it and give it a crunch or caramelization. So what I did was I took the burger where it was par-cooked, still medium rare, then put it in the air fryer. I put a piece of foil under it and cheese over it, and when it melted, it made that crunchy cheese around the side that you would get from a flat grill. So it was just so texturally good, plus it had the good saltiness of the cheese with the char-grilled meat, it was just this balance of deliciousness. You can control those different variables by utilizing different cooking methods.
Co-authored Articles (32)
50+ Polite & Creative Ways to Compliment Good Food
Plus, learn what it means to pay compliments to the chef When you enjoy a meal that someone else prepared, why not compliment it? A few kind words can go a long way when you’re dining at a friend or family member’s h...
A Beef Cut Chart With Explanations & Cooking Tips
A home cook's guide to the prime cuts of beefWondering what the best cuts of beef are? Whether you’re looking for something tender, lean, or inexpensive, you’re in the right place. We’re here to help you make sense...
11 Easy Ways to Keep Bananas Fresh & Prevent Browning
Follow these storage tips to enjoy fresh bananas even longerDid you just buy a bunch of ripe bananas that are already starting to turn brown? Bananas continue to ripen even after they’re harvested, but there are so man...
The Best Way to Peel and Eat a Crawfish
Plus, tips from pro chefs on how to prepare your very own crawfish boilAre you ready to dive into some classic Cajun crawfish (also called crayfish, crawdads, or mudbugs), but aren’t sure how to reach the delicious mea...
How to Choose a Ripe Cantaloupe at the Store or Farmer’s Market
Plus storage tips for ripe, unripe, and already-cut cantaloupeNeed to grab a perfectly ripe and juicy cantaloupe at the store? It’s a tough ask if you don’t really know what to look for, which is why we’ve put toge...
How to
Purge Crawfish
Plus, how to keep your crawfish alive and fresh for cookingCrawfish, sometimes called crayfish, are similar to lobsters but much smaller. As they make their home in the mud of freshwater bayous, they are often referred t...
Does Soy Sauce Expire? Plus, Signs of Spoilage To Watch For
Find it out if your soy sauce needs to be refrigeratedSoy sauce is a delicious condiment often used to season stir-fries, rice, and savory sauces. If you’ve got an old bottle of soy sauce sitting at the back of a cupbo...
Has Your Hummus Gone Bad? Spoilage Signs to Look Out For
Plus, the best way to store your hummus and keep it freshHummus. It’s the perfect dip, spread, and sauce—plus, it’s absolutely delicious! But what about when it’s not? Hummus has a quick shelf-life once it’s op...
How to Cut an Onion: Slicing, Chopping, & More
How to slice, quarter, or chop an onion Whether you want to slice, dice, or cut your onion into rings, cutting an onion is easy! Once you know the basics, you’ll find yourself feeling more confident about trying all so...
How to Raise Your Spice Tolerance
Increase your spice tolerance and learn how to cool down your mouth when eating spicy food with this guideSpicy food is admired all over the world, but that doesn’t mean that everyone is used to it. Luckily, you can le...
How to
Use Cayenne Pepper to Lower Your Blood Pressure
Cayenne pepper is a pungent hot pepper grown in tropical climates. It offers not only a spicy kick to many dishes, but a number of health benefits, too. People use cayenne peppers for pain relief, weight loss, ear infe...
How to
Set Up a Buffet
A buffet is a great idea if you’re having a lot of guests over for a meal. This type of meal allows the guests to line up and choose which foods they would like to eat, as they move from one end of the serving station ...
How to
Sauté
To sauté a dish means to cook it in a small amount of fat over high heat, making sure that the food doesn't stick to the pan by making it "jump" in and out of the heat. The term comes originally from the French word for...
How to Make Stir Fry (Easy)
Chef Sean “Pooch” Rivera explains the secret to making a tasty stir fryStir fry (sometimes hyphenated as "stir-fry") is a Chinese cooking style dating back over 1500 years that involves the quick, high-heat cooking o...
How to
Use a Chafing Dish
Chafing dishes are often known in the catering world as "a host's best friend" because they can keep your food warm for hours on end. If you're hosting a dinner party or special event, setting up and serving with a chafi...
How to
Prepare and Cook Prawns
Despite a few anatomical differences, prawn are virtually interchangeable with shrimp in any recipe. Prawns can be prepared and cooked using a variety of methods, and many people don't even clean them before cooking, cla...
The Best Ways to Cook Catfish
Delicious fried, grilled, and baked catfish recipes Catfish is a tasty fish that is most commonly enjoyed by people living in the southern United States. The most common cooking method is deep-frying, but catfish can be ...
The Best Ways to Cook & Use Canned Chickpeas (With Recipe Ideas)
Whip up a tasty side dish or topping with just a few simple ingredientsChickpeas (also called garbanzo beans) are a yummy and versatile legume. You can eat them on their own as a delicious side dish, or add them to salad...
3 Delicious Ways to Cook Redfish
Quick & simple ways to cook redfish filletsRedfish, also known as red drum, is a tasty white fish that you can cook in a variety of ways. For a quick meal, try sautéing it in a skillet or cooking it on the grill. For a ...
How to
Cook Spinach
Chef Sean “Pooch” Rivera explains how to whip up a quick and flavorful spinach sideSpinach is a leafy green vegetable that can be enjoyed raw or cooked. There are many ways to cook spinach, including boiling, sautéi...
