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Welcome to the first episode of People in Pontos, where we showcase the lives and professions of everyday people and how they journey through their days in their Pontos. In this episode, we're excited to introduce you to Chef Jason Baker of Flavor Affinity.

Chef Baker is a master of his craft, creating delicious dishes that not only satisfy the taste buds but also nourish the soul. He's been in the culinary game for over a decade, working his way up the ranks in some of the best kitchens in San Diego, and now running his own private chef/special events company.

In this episode, Chef Baker takes us through his journey of becoming a chef and how he connects with his clients and community through food. Throughout the episode, we also see how wearing his eco friendly shoes complement his busy lifestyle, providing him with the comfort and style he needs to focus on his craft and providing top quality experiences for his clients. Our slip resistant and water resistant Pacific style are the perfect shoe for chefs who are constantly moving around the kitchen and inevitably dealing with spills.

One of the highlights of the episode is Chef Baker's miso-glazed carrot recipe, which is not only easy to make but also a decadent crowd-pleaser. You can find that recipe below!



We're thrilled to be a part of Chef Baker's journey and to share his story with our community. We hope you enjoyed this episode of People in Pontos and stay tuned for more! You can now pre-order our sold-out Lagoons that he wears in this episode here.

If you're interested in learning more about Chef Baker and his work or if you’re in Southern California and want to inquire about having him cook at your next special event, you can find him here.

Now for the good stuff - the miso-glazed carrots...Yes, those delicious carrots you watched him make in the video, a simple yet delicious recipe that will impress even the most vegetable-averse eaters. We guarantee you won't be disappointed.

Give it a try and let us know what you think!



Miso Glazed Carrots with Sumac Labneh, Toasted Almonds, & Dill


1 lb. small, organically grown carrots 

2 tbsp. Yellow Miso

2 tbsp. Tamari (gluten-free soy sauce) 

1 tbsp. Brown Sugar

1 tbsp. Rice Vinegar

1/2 cup Slivered Almond

1/2 cup Labneh (or greek yogurt)

2 tbsp Sumac

1-2 Sprigs of Dill

Avocado Oil


Black Pepper

White Pepper



For carrots: Remove tops (if any) wash and dry carrots and set aside

For labneh: Combine labneh and sumac in a small mixing bowl and adjust with a pinch of salt and (white) pepper as needed.

For glaze: Whisk yellow miso, tamari, brown sugar, rice vinegar and ½ tsp of salt together in a small mixing bowl until brown sugar has dissolved.

For almonds: Preheat oven to 325 degrees. Place almonds evenly on a parchment lined sheet tray. Bake for 5 minutes and let cool.

To complete: Toss carrots in avocado oil, salt and pepper until well-coated. In a large saute pan on high heat (starting to smoke), add carrots. Caramelize for 2 minutes without moving the pan, then gently turn to other side until tender. Add the miso glaze to the pan with the carrots until it starts to bubble. Turn off heat and roll carrots in glaze until well-coated.

Place labneh on the left side in the middle of the plate. Using a spoon, push the sauce across the plate. Lay the carrots in a pyramid stack and sprinkle almonds over top. Finish with dill fronds and enjoy! 


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