Pot Luck Food Talks: Recent Episodes
Phil & Eric
If you're a food lover, you've probably had the experience of talking about food for hours on end. You know, the kind of conversations where you can't stop talking about how good something is and everyone else is nodding along in agreement?
Pot Lunch is a Podcast devoted to the conversation around foodโthe stuff we eat, how we make it and why we love it so much. We talk about everything from our travels through the world's best culinary destinations to our favorite local spots in our cities and towns. We want to get into the minds of those who create great food experiences and also share with you what we learned along the way.
We will keep you coming back for more; eaters who want to share their favorite recipes; travelers who have been there, done that; home cooks who are just trying something new todayโwe've got them all!
๐๏ธ EP198 โ Cooks sharpen it, name it, refuse to let anyone else touch it.
๐ง In This Episode:
๐ช The Three Knives Every Cook Needs
๐ก๏ธ Gyuto, Bunka or Nakiri?
๐ซ Never Touch Another Cookโs Knife
๐ฉน The Worn Blade as a Badge of Honor
๐ Stolen Knives and Lifelong Tools
๐ The Most Underrated Kitchen Knife
๐ Deba vs European Fillet Knives
โ Grip, Calluses and the Right Fit
๐ธ Sharp and Cheap Beats Expensive and Dull
๐ชจ Sharpen First, Buy Japanese Later
๐ฏ๐ต Knife Brands That Last a Lifetime
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๐ท Enjoy
๐๏ธ EP197 โ How restaurants set expectations and why cooks who get the setup wrong can make people dislike a taste they'd otherwise love.
๐ง In This Episode:
๐ฝ๏ธ Restaurants Are Serving Expectations Before the Food Arrives
๐ญ Fine Dining is Theater, Whether You Like It or Not
๐น The Patxaran Story: How the Wrong Description Kills a Taste
๐บ Raising the Price Doubled the Orders
๐ The Nike Example for Cooks
๐ฎ Pujol vs the Street Taco: When the Brand Costs More Than the Food
๐ธ When a Restaurant Is Built for Instagram and Falls Apart on the Plate
โ๏ธ The Line Between Staying Humble and Underselling Yourself
๐ช Look Behind the Veil: When the Story Outgrows the Food
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๐ท Enjoy
๐๏ธ EP196 โ Some innovations only happen when cooks build them together.
๐ง In This Episode:
๐ Building a Chef Network
๐ณ๏ธ Chefs Worldwide Vote On Their Best Idea
๐ฅค Turning Toxic Wastewater Into Soft Drinks
๐ The Winning Idea: Zero Waste Database
๐ค Chef-Verified, Not AI-Generated
๐ธ How a Chef Network Solves Problems Instantly
๐คซ Why Chefs Are Finally Sharing Their Secret Recipes
๐ Bullipedia: Why Ferran Adriร 's Culinary Wikipedia Failed
๐ง Why Human Experts Still Matter, Even With AI
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๐ท Enjoy
๐๏ธ EP195 โ Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours.
๐ง In This Episode:
๐งซ Meet John Regefalk: BCC Innovation & The Fermentos Book
๐ The Rulebook That Banned Fermentation For Decades
โ๏ธ Rotten or Fermented? Where's the Line?
๐ฌ Fermentation Isn't Luck. It's Science!
๐ Did Noma Actually Start the Fermentation Movement?
๐พ Koji Goes Local: Pearl Barley Instead of Rice
๐ Koji: Nearly Impossible to Get, Now One Click Away
๐ง Funky Milk: Aged Cheese in Two Hours
๐บ The Bouncer, the Pathogen & the Pink Pepper
๐ง A Styrofoam Incubator & the Birth of an Obsession
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๐ท Enjoy
๐๏ธ EP194 โ Fire that doesn't taste smoky, why fat shouldn't touch the flame and the precise color that signals an ember is ready to go!
๐ง In This Episode:
๐ฅ Fire Cooking vs. Backyard BBQ
๐ช๐ธ The Basque Grilling Philosophy
๐จ Embers vs. Charcoal
๐ Robata, Asador, Parrilla & Churrasco
๐ข Yakitori and the Art of Timing
โ ๏ธ Why Flame Shouldn't Touch Fat
๐ฆ Blue Smoke vs. White Smoke
๐ชต Choosing the Right Wood
๐ Reading Embers by Color
๐ฐ The Real Cost of Fire Cooking
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๐ท Enjoy
๐๏ธ EP193 โ Ernesto R. Vecilla, R&D chef at Nourish Ingredients, breaks down how fermentation is engineering plant fats to nail the taste, texture, and mouthfeel of real animal meat, plus what pushed him to trade the line for a lab coat and chase flavor through food tech instead.
๐ง In This Episode:
๐ฌ From Restaurant Line to R&D Lab
๐งช What Precision Fermentation Actually Is
๐ฅฉ Making Fungi-Derived Fat Taste Like Meat
๐ง Cracking the Code on Dairy Alternatives
๐ A Day in the Life of an R&D Chef
๐ Why Cows Can't Feed 10 Billion People
๐บ The Bioreactor Is Just a Beer Vat
๐ฆ The Cheesecake That Grew Its Own Mold
๐จโ๐ณ Growing Up in His Father's Michelin Kitchen
๐ฏ๐ต Narisawa, Discipline, and Kitchen Chaos in Tokyo
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ท Enjoy
๐ EP192 โ Some chefs leave the brigade behind. Others never join one at all. So who earns the title "chef," and who actually lives the better life?
๐ง In This Episode:
๐จโ๐ณ Who actually gets to call themselves a chef?
๐ช Private chef life: escape or career upgrade?
๐โโ๏ธ Leaving the brigade behind
๐ช Skipping the restaurant kitchen entirely
๐ Culinary school doesnโt make you a chef
๐ฅ Why the apprenticeship still matters
๐ The self-taught chef exception
๐ฑ Social media shortcuts and fake expertise
๐ธ Why private dining can make serious money
๐ฌ Talented chefs who canโt sell themselves
๐งข The problem with inflated chef rรฉsumรฉs
๐ฌ Gummy bears, art catering, and empty concepts
โ ๏ธ When private chef work becomes a scam
๐ Cooking inside someone elseโs home
๐ The billionaireโs sandwich before the helicopter
โ๏ธ Service vs. servitude
๐งฑ Why shortcuts damage the craft
๐ฝ๏ธ Private dining as the anti-restaurant model
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๐ท Enjoy
๐๏ธ EP191 โ Who decided pasta must be al dente? Who said risotto needs a bite? Do cooks really need to follow every rule they inherit? Breaking kitchen rules and questioning culinary dogma.
๐ง In This Episode:
๐ Pasta that crunches like glass
๐ Baked flour that tastes like fish
๐งซ Why fermentation feels lazy nowadays
๐ค The al dente lie
๐ฅ Spain's impossible paella timing
๐ Pulling rice off the heat early
๐จโ๐ณ A new cook in tears
๐ซ Chickpeas should never have a bite
๐ค The cocky sous chef and his rice book
๐ The rice method that never fails
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๐ท Enjoy
๐๏ธ EP190 โ When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?
๐ง In This Episode:
๐บ๏ธ Forget about cuisines
๐ฝ๏ธ Cooking through someone else's lens
๐จ๐ด Building a concept around your identity
๐ Fixed menu vs specials and why both matter
๐ท The saxophone analogy
๐ง Food puts you back in a place. No other art form does.
๐พ Hay ice cream and the guest who cried
๐ฅ When an unknown dish feels like authentic home cooking
๐ฅ A two-component dessert that broke a table at Etxebarri
๐ฏ Can you hack nostalgia on purpose?
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๐ท Enjoy
๐๏ธ EP189 โ Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.
๐ง In This Episode:
๐ฌ๏ธ Ramรณn Perisรฉ: when terroir becomes your mood
๐ฅฉ A poetic name made the same dish taste different
๐ฆ A grasshopper is basically a shrimp
โ ๏ธ Big Mac garums, 24-hour koji "aging": the gastro-cringe
๐ฝ๏ธ Bring back plain white plates
๐ฅ The charcoal cooking renaissance
๐ซ๏ธ Ash to wrap and cure meat
๐ซ Berry butter, berry cheese, berry fats
๐ธ Jules Verne vs. Josh Niland
๐ Aponiente grows its own fish in a 3-year salt marsh
๐ Marsh lamb tastes like the marsh (The Sportsman, Kent)
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๐ฅ Enjoy!
๐๏ธ EP188 โ Dutch fermentation specialist Christian Weij on why Koji works on any ingredient, why salt selects rather than kills, why rushing your miso is leaving 391 flavors undeveloped. Oh, and why the best Koji incubator he ever built was a sauna.
๐ง In This Episode:
๐ฅ Fermentation came before fire.
๐ง Salt selects bacteria, it doesn't kill them
๐ฌ 9 flavors vs 400: the miso data
โณ No shortcuts: wooden barrels, full fermentation
๐ Driving miso an hour to a Michelin kitchen mid-service
๐ฝ The exclusive corn miso
๐ Koji works on any substrate
๐ A sauna turned 150kg Koji incubator
๐ African fermentation: 900 cultures, zero coverage
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๐ฅ Enjoy!
๐๏ธ EP187 โ If done right, it's one of the best salads there is. Sweetheart cabbage. Sharp vinegar. Dressed ร la minute. Everything we've learned and haven't learned about coleslaw.
๐ง In This Episode:
๐ฅฌ One of the best salads there is
โฑ๏ธ Dress ร la minute (or it weeps)
โ Sweetheart cabbage, not Napa
๐งช Kimchi and food-as-medicine?
๐ฅ The dressing: mayo + yogurt + acid
๐ฅ Sharp distilled vinegar hack
๐ง Cut the onion the right way
๐ถ๏ธ Pitt Cue's green chili coleslaw
๐ Green apple, kohlrabi, carrots
๐ Phil's full coleslaw recipe
๐ Arturos and Venezuelan pineapple coleslaw
๐ Brussels hearts & kimchi-juice beurre blanc
๐ฅ Forgotten German cabbage cooking
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๐ฅ Enjoy!
๐๏ธ EP186 โ Smash your cloves. Wait 10. Then cook it. Everything we've learned and haven't learned about garlic.
๐ง In This Episode:
๐ง Can there be too much garlic?
๐จโ๐ณ Ben Morgan's nixtamalized garlic at Mugaritz
๐ฌ Dani Lasa taking the soul out of a clove
๐ฑ๐ง The original alioli had no egg
๐ Stop drowning your pan con tomate
๐ฅ The tiny-garlic-big-umami pickle rule
๐ซ The methodical Basque way
๐ Mayu: The black garlic oil
๐ค Why we're over black garlic
๐ What makes garlic turn blue
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๐ฅ Enjoy!
๐๏ธ EP185 โ Great dishes have no unnecessary BS. Just good craft stripped down to the essentials. This episode gets into restraint, confidence, quiet technique, and the kind of cooking that has nowhere to hide.
๐ง Topics Covered in This Episode:
๐ฝ๏ธ What Makes Food Good
๐งฑ Substance Over Style
๐ The Problem With Chicken
๐ Why Cooks Avoid Pasta
๐ฅ Restaurants That Get It Right
โญ When Michelin Is Worth It
๐จโ๐ณ The Chefโs Chef
๐ฌ๐ง British Produce Done Well
๐ช Classical Technique
โธ๏ธ Food That Stops Time
๐ง Confidence in Cooking
๐ Menu Writing Mistakes
๐คซ Quiet Food, Loud Skill
๐๏ธ St. John & Restraint
โ๏ธ Elegance Without Bullshit
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๐ฅ Enjoy!
๐๏ธ EP184 โ An IBM data scientist wrote harsh truths about performance. We went through the list one by one.
๐ง In This Episode:
๐ฅ Fear Signals Importance
๐ฝ๏ธ Cooking Other People's Food
๐ง The First Draft Is Always Shit
๐ช Discipline Is Self-Care
๐ฏ Take More Pressure, Less Inspiration
๐ Your Ego Blocks the Best Feedback
โก Inaction Costs More Than Failure
โ๏ธ Strength Is Restraint
๐ Struggles Don't End
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๐ฅ Enjoy!
๐๏ธ EP183 โ Very few chefs can open a restaurant and keep it alive. This episode is about knowing the difference between good food and good concept.
๐ง Topics Covered in This Episode:
๐ฝ๏ธ When Your CV Isn't Enough to Open a Restaurant
๐ง Detaching From Your Own Taste to Build a Real Concept
๐๏ธ Why the Best Restaurants Started as Taverns
๐ช The Truth About Kitchen CVs and Fake Skills
๐ฅ How to Build a Team From Scratch in the Middle of Nowhere
๐ The Four-Days-a-Week Trap That Kills Restaurants
๐ Why You Need a Mock Schedule Before You Hire Anyone
๐ค Scouting vs. Trusting People You Already Know
๐ฃ๏ธ What Your Cooks Aren't Telling You
โ ๏ธ When to Walk Away From a Client Who Won't Listen
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๐ฅ Enjoy!
๐๏ธ EP182 โ Pressure exposes everything: ego, clarity, restraint, empathy, and whether the person leading the pass is actually leading at all.
๐ง Topics Covered in This Episode:
๐ช The Korean War Leadership Paper
๐ Why Nobody Teaches It
๐ฅ Calm Under Fire
๐ฃ๏ธ Clear Communication
๐ค Respect and Fairness
๐ง Empathy in the Weeds
๐จโ๐ณ Leading by Example
โ๏ธ Discipline vs Being Too Easy
๐ซ Shouting and Bad Leadership
๐๏ธ Brigade Systems Revisited
๐ฏ Standards and Accountability
๐ How Teams Really See You
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๐ฅ Enjoy!
๐๏ธ EP181 โ Turning ideas into dishes is one thing. Turning them into a menu that makes sense is where cooking gets real.
๐ง Topics Covered in This Episode:
๐ฝ๏ธ Building a Menu From Scratch
๐ช Small Team Kitchen Structure
๐ฅ Starters, Grill & Dessert
๐ฟ Ingredient Driven Dish Creation
๐ Local Dishes With a Twist
๐ง Cooking for the Local Palate
๐ฅฌ Why Freshness Tastes Better
๐ฅ When to Transform an Ingredient
๐ How to Build Around Fish
๐ฅ Sauce Design & Flavor Logic
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๐ฅ Enjoy!
๐๏ธ EP180 โ Before thereโs a dish, thereโs a way of seeing. This one gets into how cooks find ideas, work inside constraints, and turn produce, technique, and instinct into something worth putting on a plate.
๐ง Topics Covered in This Episode:
๐ฑ Creativity Starts Before Cooking
๐งญ Constraints Shape Better Dishes
๐ Resources, Geography & Seasonality
๐ค Why Producers Matter
๐ฟ Gardens, Foraging & Access
๐ซ Preservation Builds a Pantry
๐ฅ Technique as Personal Language
๐ Taste, Texture & Seasoning
๐ถ Vinegar, Garums & Condiments โจ What Gives a Dish Value
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๐๏ธ EP179 โ What can cooks learn when they stop chasing ingredients and start understanding flavor, balance, and instinct? Mark Hill of The Social Distortion gets into Prik Laap, experimental Thai seasoning, and how local scraps become honest flavor.
๐ง Topics Covered in This Episode:
๐น๐ญ Thai Flavor Logic
๐ง Seasoning & Balance
๐ฟ Cooking With Substitutions
๐ฅ Prik Laap
โป๏ธ Scraps Into Flavor
๐ Curry & Relish
๐ง Honest Influence
๐ฝ๏ธ The Social Distortion
๐ธ Why Restaurants Fail
๐ Northern Thai Cooking
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๐๏ธ EP178 โ Eggs are the ingredient that exposes whether a cook understands texture, heat, structure, and restraint... or just follows recipes.
๐ง Topics Covered in This Episode:
๐ฅ Why Eggs Matter
โช Whites vs. Yolks
๐ฅ Egg Temperature Wars
๐ณ The Perfect Fried Egg
โ๏ธ Using Leftover Whites
๐ซ๐ท Why Soufflรฉ Still Matters
๐งช Adapting Recipes
๐ญ Cooking at Scale
๐ Lemon Curd Logic
๐ง Egg Yolk Sauce
๐ง Whole Eggs vs. Yolks
๐ฎ Custards, Flan & Set
๐ Go Fact Yourself: Egg Myths
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๐๏ธ EP177 โ What cooks learn in other peopleโs kitchens: pop-ups, borders, Mexican food abroad, and the small decisions that separate real adaptation from watered-down cooking.
๐ง Topics Covered in This Episode:
๐จ Dubai Under Missile Attacks
๐ท Madrid, Castizo Cooking & Old-School Restaurants
๐ฒ๐ฝ Mexican Food in Dubai
๐จโ๐ณ Pop-Ups, Collabs & Real Professionalism
๐ฅ Adapting Cuisine Under Restrictions
๐ฎ Tortillas as Culinary DNA
๐ฝ๏ธ Why ร La Carte Still Matters
๐ฅฉ Chuleta, Salsa & Playing With Tradition
๐ฅ Mezcal, Sotol & Raicilla
๐ง Tradition vs. Innovation in Cooking
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๐ฅ Enjoy!
๐๏ธ EP176 โMaster baker Claudio Perrando joins Eric to talk fermentation, flour, open crumb, Tartineโs influence, and why bread is still one of the clearest signatures of a serious restaurant.
๐ง Topics Covered in This Episode:
๐ Breadโs Modern Renaissance
๐๏ธ Baking Bread on a Caribbean Island
๐ฅ Baking vs Cooking
๐ฅ Deck Ovens vs Rational
๐ณ๏ธ The Open Crumb Revolution
๐ Tartine & Chad Robertson
๐งช The Science of Dough
๐พ Flour Quality & W-Value
๐ฅ Panettone Craft
๐ฝ๏ธ Restaurant Bread Service
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks/
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy!
๐๏ธ EP175 โ The lie we call motivation. We worship the grind and romanticize the 16-hour shift, calling it passion, discipline, excellence. But what if motivation is just a story we tell ourselves to survive, and sometimes a lie we cling to while it quietly grinds us down?
๐ง Topics Covered in This Episode:
๐ฅ What Is Motivation?
๐ง Stories We Believe
๐ณ Flow State
๐ฅถ Burnout
๐ง Monk Mentality
๐ Excel vs. Dish Pit
๐ Ego & Image
๐ฝ๏ธ The Perfect Bite
๐ช The Abusive Chef
๐ช The Story We Tell Ourselves
๐ Who Are You Alone?
๐ค Leading with Energy
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks/
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy!
๐๏ธ EP174 โ We talk about the abuse allegations surrounding Noma, what weโve heard from chefs who worked there, why this story is more complicated than headlines suggest and why the industry needs real mechanisms, not just viral outrage.
๐ง Topics Covered in This Episode:
๐ฝ๏ธ Noma Allegations โ What Happened?
๐ฃ๏ธ First-Hand Staff Accounts
๐ Physical Aggression in Kitchens
โ๏ธ Legal Consequences
๐ง What Counts as Abuse?
๐ฑ Sustainability vs. Reality
๐ Power & Silence in Fine Dining
๐ฃ The Whistleblower Dilemma
๐งฉ Motives vs. Accountability
๐ Should Leadership Step Down?
๐งจ Fame, Fear & Reputation
๐ ๏ธ Fixing Kitchen Culture
๐ฉ Follow & Support Us:
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๐ฅ Enjoy!
๐ Before we start, we address the recent Noma abuse stories surfacing online
๐๏ธ EP173 โ Impostor syndrome in the kitchen: the quiet fear that youโre one service away from being exposed.
๐ง Topics Covered in This Episode:
๐ The Noma Allegations
โ๏ธ Abuse, Power & Social Media
๐ง Impostor Syndrome: Feeling Like You Donโt Belong
๐ณ Becoming Head Chef Too Early
๐ Doing the Job Without the Title
๐งโ๐ซ Why Chefs Suck at Managing
๐ฏ Overconfidence vs. Real Skill
๐ช Leaving Your Ego at the Door
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks/
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy!
๐๏ธ EP172 โ You cook fusion whether you like it or not. With ideas coming from everywhere, coherence is what makes it make sense.
๐ง Topics Covered in This Episode:
๐ณ Fusion Is Inevitable
๐ฅ Cooks hate that word
๐ฑ There's Too Much Influence
๐ When Fusion Has Roots
โ๏ธ Fusion vs. Confusion
๐ Storytelling vs. Bullshit
๐ No Cuisine Is Pure
๐ท๏ธ The Label Problem
๐ Menus That Donโt Add Up
โญ When Fusion Actually Works
๐ง Inspiration vs. Originality
๐๏ธ Cities Shape Flavor
๐ฎ Borders Move, Food Follows
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy!
๐๏ธ EP171 โ Abusive Systems. A closed kitchen breeds its own rules: silent wars, punishments, fear, and ego disguised as discipline. This is what happens when power goes unchecked behind the pass.
๐ง Topics Covered in This Episode:
๐ฅ Emotion vs suppression in kitchens
๐ Punishment as โrespectโ
โก Ego, fear & control
๐ง When leadership becomes abuse
๐ณ๏ธ Kitchens as a closed habitat
๐บ Addiction, stealing & blind spots
๐ช CDP vs CDP conflicts
๐ Burnout & long hours
๐ฝ๏ธ Doing less, cooking better
๐ง Go Fact Yourself โ Peeling ginger?
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy.
๐๏ธ EP170 โ Douglas McMaster is the chef behind SILO, the worldโs first zero-waste restaurant. He looked into the trash and saw a design failure. This is a chefโs conversation about waste, balance, and why โimpossibleโ is usually just a lack of imagination.
๐ง Topics Covered in This Episode:
๐๏ธ The bin as a design failure
โ๏ธ Sustainability as balance
๐ง Zero waste as a mindset
๐ฅฌ Fine dining waste realities
๐ฅ The WASTED pop-up
๐ St. John, Noma, Fat Duck lessons
๐ค Kitchens that shape who you become
๐ When the public finally paid attention
๐งฉ Reverse-engineering a menu
๐ง Psychology of selling waste
๐ฅ Human sustainability in kitchens
๐ฅฆ Confidence over ingredients
๐ฅ The Upcycling Mindset
๐งช Go Fact Yourself: Stock Myth
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks/
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy!
๐๏ธ EP169 โ When ambition forgets humility, food stops being a conversation and turns into a lecture. Phil and Eric unpack the Richard Hart / Green Rhino controversy in Mexico City to talk about respect, cultural depth, and why cooking in another food tradition starts with listening, not declaring yourself better.
๐ง Topics Covered in This Episode:
๐ฅ Bread, Power & Opinion
๐ Cooking Abroad Without Listening
๐ฅ Ambition vs. Arrogance
๐ฒ๐ฝ Why You Don't Mess with Mexicans
๐ Judging a Local Staple
๐ง When Confidence Becomes Ignorance
๐ต Technique vs. Tradition
๐ง Go Fact Yourself: Freezing Food?
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy.
๐๏ธ EP168 - Two cooks catching up on recent food travel, forgotten cookbooks, kitchen myths, and the uneasy feeling that somewhere along the way, we started cooking for the wrong reasons.
๐ง Topics Covered in This Episode:
๐ฅ When Is It Too Late to Say Happy New Year?
๐ฅฉ What's a Good Roast Beef?
๐ Falling Back in Love With Old Cookbooks
๐บ๏ธ Building a San Sebastiรกn Food Guide
๐ฅ Knรถdel Explained
๐ฉ๐ช Why Old German Cooking Is Underrated
๐ฏ๐ต Japan Food Notes
๐ฅ Comment Section Madness
โญ Michelin โ Better Chef
๐ซ Cooking for Kids vs Cooking for Critics
๐ง Teaching Food in Schools
โข๏ธ Go Fact Yourself: Are Microwaves Radioactive?
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy.
๐๏ธ EP167 โ If you cook meat, age fish, ferment, or make sauce, youโre already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.
๐ง Topics Covered:
๐งฌ What enzymes are (in cook language)
๐ Pineapple & papaya tenderizingโฆ then eating your meat
๐งผ Cold-water detergent = enzyme tech you already trust
๐งซ Koji, shoyu, miso, garum: umami on autopilot
๐ฃ Aged sushi & why โfreshest fishโ is often a lie
๐งช Pectinase fruit juice wizardry (mandarin cheat codes)
๐งท Meat glue shame & why itโs just a tool
๐ฏ Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)
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๐ฝ๏ธ https://linkin.bio/potluckfoodtalks/
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๐๏ธ https://www.potluckfoodtalks.com/start/
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๐ฅ Enjoy
๐๏ธ EP166 โ Cooking With Trash. This episode is a love letter to the parts we ignoreโฆ and the flavor weโre too lazy to earn. If youโve ever thrown something away and then paid for it again in a different form, this oneโs for you.
๐ง Topics Covered in This Episode:
๐๏ธ Cooking with Trash โ Why upcycling is a real chef flex
๐ฅ The Veg Stock Revelation โ Balance, seasons, depth
๐ง Stock Veg Tapenade โ Bread-course alchemy
๐ The Cod Water Crime โ Pouring flavor down the drain
๐ธ Waste Is Expensive โ Laziness costs money
๐ Underrated Cuts โ Lamb belly, heads, bone flavor
๐ Menu Mind Games โ How naming shapes taste
๐ฅฆ Broccoli Stems โ Cooking on cultural autopilot
๐งช Scrap Condiments โ Vinegars, powders, patience
๐งซ Garum Power โ Quiet umami domination
๐ฏ Go Fact Yourself โ The avocado pit myth
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๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
๐ธ Instagram: https://www.instagram.com/potluckfoodtalks
โถ๏ธ YouTube: https://www.youtube.com/@potluckfoodtalks
๐ Support us on Patreon: https://www.patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP165 โ Christmas service is the cruelest shift of the year: everyoneโs celebrating, youโre bleeding tickets, and the smell of cinnamon just mocks you. Eric and Phil talk why working Christmas Eve always sucksโand the fantasy menu youโd cook for your tribe if you werenโt trapped on the line.
๐ง Topics Covered in This Episode:
๐ Why Christmas Service Breaks Chefs
๐ฅ Cinnamon Fantasy vs Kitchen Reality
๐ญ Should Restaurants Even Open on Christmas?
๐ฝ๏ธ The Christmas Menu Chefs Dream About
๐ฅ Chips, Caviar & Low-Effort Luxury
๐ Are We Tired of Sour Dough?
๐ฆ When Game Becomes the Main Event
๐ฅฃ Chicken Blanquette as Peak Comfort
๐ฅฌ Bitter Greens That Save Heavy Meals
๐ฅ Potatoes Done the Serious Way
๐ง Cheese Without Rules or Apologies
๐ Quince & the Fruits We Forgot
๐ธ How Naming Changes Taste & Expectation
๐ฎ Rice Pudding, Memory & Why Nostalgia Wins
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๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks/
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๐๏ธ EP164 โ These books were impressive, innovative and expensive. But does Modernist Cuisine still hold up? We talk cooking with science, gizmos and gadgets vs. cooking with just a knife, a pan, and years of repetition.
๐ง Topics Covered in This Episode:
๐ What Modernist Cuisine Actually Is
๐ธ The 500โฌ book and who it was really for
๐ง Cooking by intuition vs. cooking by process
๐งช When technology helpsโand when it gets in the way
๐ How restaurant scenes evolve
๐ถ๏ธ Tradition, adaptation & the gentrification debate
๐ฅ Go Fact Yourself โ Why searing doesnโt lock in juices
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๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks/
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๐ฅ Enjoy!
๐๏ธEP163 โ Kitchens Run on Fear. One way or another, every cook learns that the heat isnโt just on the stoveโit lives in your gut, your ego, your nightmares. This episode is about a cookโs fear and the tiny mistakes that steal your sleep and shake your sanity.
๐ง Topics Covered in This Episode:
๐ณ Fear Runs the Kitchen
๐ธ Expensive Plates, Expensive Mistakes
๐ Cook's Nightmares Are Real
๐ง Ego, Failure & First Drafts
โ๏ธ Fear That Moves You
๐ชฆ When Pressure Turns Deadly
๐ฅข Paranoia Makes You Better
โ ๏ธ Allergies & Going to Jail
๐ก Becoming โThatโ Chef
๐ฅ Riding the Chaos of Service
๐จโ๐ฌ New Segment: Go Fact Yourself!
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๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks/
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๐๏ธ Newsletter: https://www.potluckfoodtalks.com/start/
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๐๏ธ EP162 โ El Bulli is gone. But if you cook today, youโre still cooking in its shadow. This episode is about how one weird beach restaurant rewired modern kitchens, pastry, foams, ferments โ and the way chefs think about creativity itself.
๐ง Topics Covered in This Episode:
๐ฐ El Bulli: The Most Influential Restaurant?
๐ง The Prep Table Revolution โ One Long Bench, One Brain
๐ฅ How Mugaritz, Noma & French Laundry Carried the DNA
๐ฅ Deconstruction: Tortilla in a Martini Glass & Other Crimes
๐งช Xantana, Agar, Lecithin โ Powders That Became Kitchen Gospel
๐บ Beer Courses & Foams โ When Texture Became an Idea
๐ฎ Sweet Cuisine โ Albert Adriร Breaks Pastry Open
๐ง Creativity Is Not Copying โ Ferranโs Real Legacy
๐ธ The Final Waltz โ A Whole Generation in One Photo
๐ฏ๏ธ Who Holds the Torch Now? Roca, Renรฉ, Andoniโฆ
๐งฉ Why Enigma Is Todayโs Last Bulli Temple
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๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks/
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๐๏ธ EP161 - Chefs live and die by the prep list. This episode is kitchen discipline: owning your section, juggling a thousand timers, costing without bullshit, and letting go of those ego dishes nobody orders.
๐ง Topics Covered in This Episode:
๐ Night Prep Lists โ Building a bulletproof station
๐ Grab the Bull by the Horns โ Taking real control of your section (and surviving clopening)
๐ฃ๏ธ Commies, Demi, CDP โ Communication and chain of command that actually works
โฑ๏ธ Chefs as Project Managers โ Living inside a storm of timers
๐ป Apps & Excel โ Why most kitchen software still sucks
๐ Costing 101 โ Steak, fries, rosemary salt & the hidden percentages
๐ธ Margin of Error โ Airport pricing and not lying to yourself
๐ Dynamic Pricing โ When burgers behave like plane tickets
๐ค Front of House Magic โ The golden goose and the perfect check
โญ Dogs, Plow Horses & Stars โ Menu engineering for real kitchens
๐ฅ Buying Better Product โ Quality vs. racing to the bottom
๐ง Ego Dishes โ Specials, sweetbreads & gently educating guests
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๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks/
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๐ Support us on Patreon: http://patreon.com/potluckfoodtalks
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๐๏ธ EP160 โ We got told we โknow nothing about hospitality.โ So we cracked open the word, the history, the ego, the danger, and the beauty of inviting someone in.
๐ง Topics Covered in This Episode:
๐คฌ Instagram Says We โKnow Nothingโ About Hospitality
๐ Hostis: Guest, Enemy, Stranger
๐ค Host vs Guest โ Power, Grace, Boundaries
๐ The Art of Giving
โญ Arzak's Bad Reviews -Trip Advisor Rage
๐ฌ Avant-Garde Gone Too Far
๐ฅ Elkano ร Josh Niland: Two Fish Wizards
๐ Fish Eyes, Bone โMeroโ & Dirty Hands
๐จ Fish Collagen Ice Cream
๐ช Collaboration as Hospitality
๐งท Vulnerability, Limits & Saying โNoโ
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๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks/
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๐ Support us on Patreon: http://patreon.com/potluckfoodtalks
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๐๏ธ EP159 - We pray to the tire godโpatron saint of burnout and greenwashing. The cult of squared perfection, fake sustainability, and the insanity of chasing stars. This oneโs for every cook whoโs ever askedโwhat are we really cooking for?
๐ง Topics Covered in This Episode:
๐ฟ Michelinโs Vanishing Clover โ Green Star sudden disappearance
๐ LoveโHate with the Tire God โ Worship, whips, and whiplash stars
๐ What Michelin Was (Maybe) โ The old religion of โexcellenceโ
โ๏ธ Brand as Church โ Crosses, Bibendum, and belief engineering
๐ฅ Puglisiโs Rant โ Square fish, round lies, and waste (the video)
๐ Storytelling vs. Truth โ Farm porn, misty fields, and menu fiction
๐ฆ Noma, Mugaritz & Myth โ When narrative flavors the dish
โฐ Human Cost โ Overworked brigades, perfect squares, and burnout
๐ Fooling the Inspectors โ Staged rooms, borrowed petit fours, instant stars
๐ฒ Cook for Stars or Self? โ Freedom vs. validation addiction
โณ Michelin is Obsolete โ What if tomorrow all stars disappeared ?
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: http://linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP158 - Thereโs a difference between a place that looks cool and a place that feels right. One has soul, the other comes with a mood board and hashtags. The ones we love need no gimmicks, just good taste, hot planchas, cold anchovies, and the kind of energy that makes you think, โDamnโฆ I wish Iโd open this.โ
๐ง Topics Covered in This Episode:
๐ฟ Cafe Botanic โ Dirty chai, quiet gardens, plant-based cheese that fooled us
๐ด La Brillantina โ Latin American fusion done right
๐ฅช Ultramarinos & Ultra Paninos โ Plancha, garum splash, house bread & charcuterie
๐ Rooftop Smokehouse โ Smoked-butter anchovies worth the pilgrimage
๐ Origo & Lot (Barcelona) โ Pastry labs, cocoa drinks, Mobb Deep on the speakers
๐ฅฏ Lille Bakery (Copenhagen) โ Rustic bread, pink-sugar donuts, community tables
๐ช The Vibe โ Authenticity > aesthetics; rooms built by people who care
๐ฅ Saison (SF) โ Wood embers, primal precision, ingredients doing the talking
๐ถ๏ธ Nikkei Tricks โ Ceviche mayo on fried chicken, binchotan oil, bright tiraditos
๐ณ Brunch Done Right โ Turkish eggs, pastrami melts, and why hipster brunch slaps
๐ฅ Annelies Kohlrabi Salad โ Mustard, hazelnut, Thai basil, perfect simplicity
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๐ฝ๏ธ Everything in one place: linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP157 - Foie gras with white chocolate. Anchovies in a cake. Jamรณn fat in flan. Sounds wrongโuntil itโs not. This episode is about breaking the rules and laughing at anyone who says, โthatโs not how itโs done.โ
๐ง Topics Covered in This Episode:
๐ฐ Savory Desserts โ Blue cheese cheesecake, anchovy tart & foie gras ideas
๐ฆ Foie Gras Ganache โ White chocolate, corn nuts & San Sebastiรกn flashbacks
๐ฃ Sweet Sushi โ Truffle, yuzu, and why dessert can be purely savory too
๐ฅ Bread Course โ When carbs take center stage
๐ง Butter vs Olive Oil โ The eternal kitchen divide
๐ช๐ธ Iberico Ham โ Spainโs magic animal and Anthony Bourdain memories
๐ฅ Jamรณn Cheesecake & Ham Fat Flan โ When pork sneaks into pastry
๐คฌ Culinary Orthodoxy โ It's okay to do things differently!
๐ฉ Follow & Support Us:
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๐๏ธ EP156 โ 700 covers. Tickets spilling to the floor. Grill in freefall. This episode is about the nights everything falls apart, and why thatโs where real cooks are made.
๐ง Topics Covered in This Episode:
๐ฅ Friday-Night Meltdown โ When the pass loses the plot and how to reset
๐งพ Ticket Tsunami โ Reading, batching, and staying ahead of the board
๐ฅฉ Grill Triage โ โFire everythingโ vs. perfect sear and rest
๐ง Prioritize & Execute โ Jockoโs playbook for the line
๐ง Detach to Survive โ Mind control under pressure
๐งฎ Mental Mapping โ Keeping six tables in your head without dying
๐ฃ Expo Done Right โ FOH-led pass calls and flow
๐ป The Bear IRL โ What the show nails
๐ Din Tai Fung โ Systems, speed, and consistency at scale
๐ฅ Wok Logic โ A la minute skill from Chinese & Japanese kitchens
๐ต๐ช Chifa Legends โ Javier Wong, ceviche + wok, and doing two things perfectly
๐ Small Menus, Big Impact โ Why fewer dishes hit harder
๐๏ธ Kitchen as System โ Leadership, stress management, and getting your grip back
๐ฉ Follow & Support Us:
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๐๏ธ EP155 โ Phil & Eric are back on The Line: the guests who test your patience, the ones who treat the menu like a suggestion, and the quiet power of saying NO when everyone expects you to bend.
๐ง Topics Covered in This Episode:
๐จโ๐ณ Back belly, underbelly, and serving up โThe Line Pt. 9โ
๐ Open Kitchen Reality โ Early signs of trouble before the first ticket drops
๐ Annoying Guests โ The one that rearranged the whole dining room
๐งพ Off-Menu Madness โ When โCan I have this without that?โ breaks the system
๐ธ Partial Refunds, Full Integrity โ When keeping your rep means eating the cost
๐ฌ Review Warfare โ Turning a 4โ into a 5โ without selling your soul
๐ง Boundaries as Brand โ โNo soup for youโ and other small victories
๐ฅฃ The Soup Suitcase โ VIPs and their crazy requests 19:16
๐งช Dietary Minefields โ Gluten-free, vegan, and the high price of โspecialโ
๐ซ Entitlement Kills Experience โ How one guest can ruin service for twenty
๐พ Japanโs No-Sub Culture โ Why respect tastes better than entitlement
๐จโ๐ณ When We Do Bend โ Freestyling dishes vs tanking quality
๐ Menu on the Fly โ The Dos Palillos discipline of rewriting in real time
๐ฃ๏ธ Hospitality Backbone โ Saying NO clearly, kindly, and once
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๐๏ธ EP154 โ Basque fire, Bangkok chaos: From Mugaritz to Noma and now the streets of Thailand, Chef Iรฑaki Bolumburu turns a 35-seat speakeasy into a traveling txoko where the market writes the menu, charcoal does the talking, and โwasteโ gets a second life.
๐ง Topics Covered in This Episode:
๐ก Basque Roots โ Farmhouse life, family kitchens, and early sparks
๐ Bilbao School Days โ Bad student, good instincts
๐ฅ Mugaritz Breakthrough โ โEverything is possibleโ
๐ Learning English in the Kitchen โ Cooking abroad without words
๐จโ๐ณ Noma & Azurmendi โ Creativity and foraging on another level
๐๏ธ Nerua Lessons โ Mentorship, travel, and purpose
โ๏ธ First Pop-Up โ Grief turned into motion
โ๏ธ Force Creativity โ From waste to byproduct to dish
๐ช๏ธ Pop-Up Snowball โ 40 countries, countless ideas
๐ต๐น Portugal Collab โ Cooking with Vasco Coelho Santos
๐น๐ญ Bangkok Chaos โ The accidental Amalur
๐ฅ Fire Language โ 80% of the menu on charcoal
๐ก Txoko Philosophy โ Basque hospitality abroad
๐ฅฉ Product Over Prestige โ Local fish, honest salt
๐ฅข Basque vs Thai โ Minimal meets maximal
๐งช Locavore Lessons โ Sustainability done right
๐ Nomad Tour โ Europe, foraging, and family
๐ Inside Amalur โ 35 seats, one chef, full heart
๐ท Natural Wine & Firewater โ No frills, just flavor
๐ง Simple Desserts โ Olive oil cakes and pickled fruit
๐งโโ๏ธ Health Reset โ Quitting tobacco, finding balance
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๐๏ธ EP153 โ More audience questions. More proof that breaking rules and ignoring common sense sometimes makes food more delicious. From soggy chicken skin to overcooked pasta, sometimes wrong tastes right.
๐ง Topics Covered in This Episode
๐ Soggy Chicken Skin โ Hainanese chicken, hot-water trick, poached bounce
๐ฟ Ugly Greens โ Army-green spinach
๐ฅง Recipes That Shouldnโt Work โ Boiled-butter citrus curd, silky and perfect
๐ Overcooked Pasta? โ 25-minute spaghetti, risotto-style al dente
๐ฅฌ Wok-Fried Salad โ Tossing mixed greens hot and fast
๐ญ Trends Weโd Kill (and Keep) โ Gimmicks out, bistro classics forever
๐ญ When Food Hits Emotion โ Gratitude bites in Japan, a sonโs first omelet
๐งช Cooking Myths Torched โ Searing โlocks juices,โ & more
๐ค AI Recipes โ They're mostly robot hallucinations.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐๏ธ EP152 โ From Wall Street to Berlin Burger Joint: Sachin Obaid eats more fine dining than anyone we know. But his true masterpiece? A burger that tells his life story.
๐ง Topics Covered in This Episode:
๐ From Finance to Fryers โ line-level pressure on Wall Street and on the pass
๐ฅ Gilda Memories โ a dirty martini that tasted like San Sebastiรกn
๐ Third-Culture Cooking โ India meets the U.S. inside a bun
๐งช Pandemic Pop-Up Playbook โ Shopify menus, zero-waste pantries, perfect sell-outs
๐ง Real Spices, Real Problems โ potency, ports, and why your cardamom is dead'
๐ฅ Kerala Fried Chicken โ Southern technique, South Indian soul
๐ Gully Burger โ masala patties, chutneys, and a sesame-seed grin
โญ Hype vs Taste โ why star systems donโt guarantee goosebumps
๐ฅฉ Etxebarri Truth โ the steak that resets your compass
๐ท Hidden Spain โ off-map temples (hello, Galicia)
๐ฉ Follow & Support Us:
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๐๏ธ EP151 โ ๐ณ Forget the tasting menu. If you want to be a real cook, start in the trenches. ๐ฅThis week we take on audience questions โ and crack open the uncomfortable truths young chefs need to hear. โก
๐ง Topics Covered in This Episode:
๐จโ๐ณ Best Advice for Aspiring Chefs โ Why foundations matter more than stars
๐ฅ โF### Tasting Menusโ โ The lost art of real cooking
๐ช Choosing Your Path โ Decision fatigue in a career with too many options
๐ The Rice Wars โ Thereโs no one right way (sorry, Valencians)
๐ The Underdog Meat โ Why chicken deserves respect
๐ฅ Berlin Dining Scene โ Hype vs. substance
๐ฅ Potato Purรฉe Salt Debate โ Timing, superstition, and science
๐ถ๏ธ Cooking with Identity โ Context, culture, and food credibility
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks/
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๐๏ธ EP150 - Juliรกn Otero isnโt here to make you comfortable. As creative chef of Mugaritz, he serves ideas disguised as foodโsometimes brilliant, sometimes brutal, never safe. At the most controversial restaurant in the world, the dish isnโt finished until you eat it.
๐ง Topics Covered in This Episode:
๐๏ธ Intro โ Meet Juliano Otero, creative chef of Mugaritz
๐คณ Gastro Cringe โ calling out bathtub tiramisus & clueless critics
๐ From librarian dreams to kitchen life
๐ก El Bulli ambitions & rejection from Basque Culinary Center
๐จโ๐ณ Inside El Bulli Foundation & working with Ferran Adriร
๐ค Learning from Oriol, Eduard & Mateu at Disfrutarโs roots
๐ Teaching at Basque Culinary Center at 24 years old
๐ฝ๏ธ Breaking into Mugaritz โ skipping the usual stagiaire ladder
๐ธ From fan to bandmate โ making books at Mugaritz
๐ What really fuels Mugaritz: thousands of young cooks
๐งช Beyond flavor โ cooking as ideas, not comfort
๐ Why Mugaritz keeps changing to stay alive
๐ฅ How dishes are created: teams, topics & young blood
๐จ When is a dish finished? Why the diner completes it
๐งซ Four years to grow a fungus โ the long road of R&D
๐ Closing thoughts & Julianoโs philosophy
๐ฅ Relevant People & Restaurants Mentioned in This Episode:
- Juliรกn Otero (Mugaritz): @gastrojulius
- Mugaritz: @mugaritz
- El Bulli Foundation / Ferran Adriร : @elbullifoundation_ferranadria
- Basque Culinary Center: @bculinary
- Oriol Castro (Disfrutar): @oriolcastroforns
- Eduard Xatruch (Disfrutar): @eduardxatruch
- Mateu Casaรฑas (Disfrutar): tagged in @disfrutarbcn
- Disfrutar: @disfrutarbcn
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๐ฅ Enjoy!
๐๏ธ EP149 โ Tourists chase paella. Chefs chase truth. This is Barcelona through a cookโs eyes: lobster-slick canelons, seawater stews, five-euro dinosaurs, and bars where the plancha still shouts. Some obvious, some hidden. All about how this city eatsโand why it matters.
๐ง Topics Covered in This Episode:
๐๐ Mar i Muntanya โ Cataloniaโs surf-and-turf DNA
๐ Canelons + Lobster Butter โ humble pasta, obscene sauce
๐๐ฅ Suquet, Monkfish & Seawater โ fishermen logic in a pot
๐ช๐ธ๐ Spainโs Case โ why Spanish cooking belongs in the pantheon
๐๐ฒ Galets at Christmas โ meat-stuffed pasta that makes its own broth
๐๐ Fismuler Barcelona โ Nino Redruelloโs โcuisine doctorโ vibe
๐ง๐ฅ Cheesecake Wars โ Zuberoaโs blue-cheese whisper, Ama vs. Fismuler, crust included
๐ฅฌ๐ฅ Kimchi Butter & Charred Cabbage โ fusion with restraint
๐ช๐จ๐ฒ Ecuador in BCN โ รaรฑoโs encebollado + plantainโpeanut fish stew
๐บ๐ค Counter Culture โ Cal Pep & the gospel of the plancha
๐งโ๐ณ๐ฅ Bar Pinotxo โ Sant Antoni โ market bars done right
๐ฅ๐ Ultramarinos Marรญn โ produce-driven seafood and โthat billโ
๐ฅ๐ฒ Bar Gรจlida โ the last cheap, working-class dinosaur
๐ฅ๐๏ธ Gentrification vs. Culture โ hip cafรฉs, fragile ecosystems
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐๏ธEP148 โ A casual catch-up โ turns into a deep exploration of a cookโs career ๐จโ๐ณโturning points, mentors, and the lessons that shape a chefโs path to excellence โญ.
๐ง Topics Covered in This Episode:
๐ฐ The Cheesecake Test โ Why eating from the back might mean youโre a psychopath
๐ฅ Improvising in Caracas โ No oil, no problem (fish confit saves the day)
๐จโ๐ณ Mentors Who Changed Everything โ Ruben Martinez, Michel Hopfel, and the craft vs. business debate
๐ Mugaritz & Beyond โ Life lessons from chaos, herbs, and endless mise en place
๐ฅ When Food Makes You Cry โ Hay ice cream, strawberry salads, and flavor as memory
๐ต Music or Silence โ How sound shapes cooking and dining
๐ฅฉ Fine Dining vs. Chuletas โ From Bourdainโs Mugaritz epiphany to Etxebarriโs steak supremacy
๐จ Doing Less, Doing It Right โ Why Picasso lines, rap lyrics, and cooking all share the same truth
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐๏ธ EP147 โ Eric and Phil go all-in on the potato hall of fameโRobuchonโs butter-bomb purรฉe, Hestonโs triple-cooked fries, French gratins, plus some real WTF recipes like potato sauces and espumas. The greatest spud dishes every chef should know.
๐ง Topics Covered in This Episode:
๐ฅ The Potato is King โ humble, ugly, glorious
๐จโ๐ณ Robuchonโs Legendary Purรฉe (60% butter rule)
๐ Hestonโs Triple-Cooked Fries โ the recipe that changed fries forever
๐ฅ Why Technique Matters โ turning classics into innovation
๐ช๐ธ Spanish Fries vs. French Fries โ soggy but soulful
๐ฅ Potato Gratin & Tartiflette โ French comfort classics
๐ฒ Pommes Boulanger โ baked potatoes with broth & onions
๐ฅ Creole Potatoes & Family Food Memories
๐ถ Potatoes, Smell & Memory โ food as time travel
๐งช WTF Potato Recipes โ juicing, gels & experimental sauces
๐จ Potato Espuma โ fish, olive oil vs. butter debates
๐คฌ The Cheesecake & Potato Purรฉe Wars โ dogma in the kitchen
๐ง Marco Pierre Whiteโs Butter-Roasted Potatoes
๐ท Potato Dressings โ truffle oil, stock & genius simplicity
๐ Final Thoughts & Outro
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๐๏ธ EP146 โ From Canteens to Michelin Stars โ Giacomo Zaniโs career didnโt start in gleaming fine-dining kitchens. It started with peeling potatoes for 400 in a pharmaceutical company cafeteria. Now heโs Executive Chef at Amelia in San Sebastiรกn, running a 2-Michelin-star kitchen and helping launch restaurants from Bangkok to Miami. This is about passion, discipline, and saying yes before youโre ready.
๐ง Topics Covered in This Episode:
๐ฎ๐น Florence Beginnings โ From canteen life to chasing flavor
๐ Italian Roots โ Grandmothers, Bolognese, and milk debates
๐จ Luxury Standards โ Four Seasons and the precision omelet
๐ Global Openings โ Bangkok, Barcelona, Miami & more
๐ฃ Product First โ From kinome leaves to Chawanmushi ๐ก Mentorship & Discipline โ Why only the best touch the protein
๐จโ๐ณ Career Advice โ For the 20-year-old who thinks itโs too late
๐ฅ Basque & Beyond โ Breaking the local culinary lineage
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๐๏ธ EP145 โ This is tuna, lip-to-tail. From cheeks to collars, marrow to bellyโwe break down every cut, every technique, and every dish that makes this fish a true culinary heavyweight.
๐ง Topics Covered in This Episode:
๐๏ธ What Is a Sociedad? โ Basque supper club rules & culture
๐ฝ๏ธ Cooking in the Sociedad โ Ericโs 100-dish Basque challenge
๐ฅฃ Marmitako Deep Dive โ Peppers, bonito, and potato theory
๐ฆ Next Up: Squid in Ink โ Ericโs cooking plans
๐ Bonito vs. Big Tuna โ Size, flavor, and grandmaโs preserves
๐ฅ Hay-Fired Tataki โ Japanese bonito torched over dry hay
๐ฃ Fishing Bonito in Venezuela โ Ericโs childhood story
๐ก Why Freshness Matters โ Catch it, cook it, eat it
๐ง Bonito Flakes & Umami โ Katsuo in Japanese cooking
๐ The Tuna King โ Tokyoโs auction legend & surprise meal
๐ Tuna Is the New Steak โ Ribs, necks, cheeks & more
๐ Pulled Smoked Tuna Head โ LA chef Junya Yamasakiโs method
๐ฅฉ Belly Cuts & Wagyu Comparisons โ Why tuna eats like beef
๐ณ Tuna au Poivre โ With ponzu, yuzu kosho, and matchstick fries
๐ Roasted Nori Fries โ The seasoning twist
๐ก๏ธ Warm-Blooded Tuna โ And why the texture hits different
๐ Reverse Vitello Tonato โ Tuna with veal jus espuma
๐ Bone Marrow & Tuna Cocochas โ Cuts chefs overlook
๐ฅซ Canned Tuna Memories โ School lunches & government aid
๐ซ Conservas Matter โ High-end bonito belly in oil
๐ Simple Salad, Elevated โ Tuna belly with tomato & onion
๐ฑ What Theyโre Serving Now โ Tartlets, truffle tuna & spicy rolls
๐ถ๏ธ Truffle Oil in Spicy Tuna โ Sounds wrong, tastes right
๐ง Akami & Otoro Tartlets โ The one-bite umami bomb
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐๏ธ EP144 โ A Basque Temple of Smoke and Simplicity. Itโs nearly impossible to get a tableโyet somehow, we found ourselves upstairs at Asador Etxebarri. Later, over wine-stained notes and full stomachs, we tried to make sense of every course kissed by smoke, salt, and fire.
๐ง Topics Covered in This Episode:
๐ฅฃ Pea Broth โ A liquid emerald that sets the tone with gentle smokiness
๐ฅฉ Our CHORIZO โ Melt-in-your-mouth pork butter and restraint in seasoning
๐ Home Salted ANCHOVIES โ Crusty bread, rich fish, and zero vinegar shock
๐ง Fresh Buffalo CHEESE โ Mozzarella meets bitter rocket, unadorned perfection
๐ฆ Palamรณs PRAWNS โ Sweetness, smokiness, and chewing every edible part
๐ SEA URCHIN โ Seaweed oil, unctuous cream, and ocean umami
๐ฆ CUTTLEFISH โ Peas, garlic flower, and a grilled Sunday memory
๐ Hake KOKOTXAS โ Rebosado style, wild garlic cracker, gelatinous bliss
๐ฅ CAVIAR โ Pork fat emulsion, smoked pearls, and goat milk butter
๐ Cardoon & Black TRUFFLE โ Marzuelos mushrooms in broth worth bathing in
๐ Sea BREAM โ Grilled with finesse, sour restraint, and yesโฆ the eye
๐ฅฉ CHORIZO Tartar โ A raw pork tartare sandwiched between Basque talos
๐ฅฉ Beef CHOP โ Txuleta from โMarilyn Monroe,โ rare, warm, and unforgettable
๐จ Reduced milk ICE CREAM & beetroot โ Smoky, earthy, ice-cold perfection
๐ซ Chocolate SOUFFLE โ Airy, rich, sweet, and intentionally โtoo rareโ
๐ง Cheese FLAN โ A warm, naked ode to Basque cheesecake without flour
๐๏ธ Upstairs at Etxebarri โ Private rooms, wooden tables, and feeling at home
๐ง First Times โ What stays with you when everything is done just right
๐ฉ Follow & Support Us:
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๐๏ธ EP143 โEric visited a foie gras facility. What he saw wasnโt what you'd expect. This episode is about what it means to kill, eat, and stay honest about both.
๐ง Topics Covered in This Episode:
๐ฆ What is Foie Gras? โ The duck breeds and strange logistics behind it
๐ฆ Born in Spain, Shipped to France โ Why marketing determines birthplace
๐พ Duck Life โ 90 days of freedom, feeding, and finality
๐ฝ๏ธ Force-Feeding Explained โ What Eric actually saw (and didnโt)
โก Conscious Slaughter โ Electricity, bleeding, and respect
๐ชท Ritual vs Cruelty โ Saying a prayer before each kill
๐ช Lobsters, Langoustines & Knives โ Why killing still haunts professional chefs
๐ Duck Poop Power โ How a slaughterhouse fuels itself with methane
๐ถ โI Donโt Want to Knowโ โ Philโs takedown of meat ignorance
๐ Cookbook Censorship โ The chicken photo that made readers sad
๐ฏ Know Your Food โ Why cooking starts with understanding your ingredients
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐๏ธ EP142 โ The Rise of the Basque Cheesecake. On the road to Etxebarri, Eric chats with Josรฉ Pelaresโchef, entrepreneur, and founder of LA VASCA, Colombiaโs cult-favorite Basque cheesecake brand. From nostalgic late-night cheesecake sessions in San Sebastiรกn to adapting the classic recipe for a new audience, the two dig into what makes this dessert so addictive.
๐ง Topics Covered in This Episode:
๐ฐ The Cheesecake Origin Story โ How a late-night craving turned into a brand
๐จ๐ด Exporting Flavor โ Bringing Basque cheesecake to Colombia
๐ง Salt > Sugar โ Why the best cheesecakes arenโt that sweet
๐ช Cookie Base Controversy โ Breaking tradition or improving it?
๐ Mamia & Sheepโs Milk โ Basque desserts in all their minimal glory
๐ Sweet Potato, Matcha & Dulce de Leche โ Remixing the recipe
๐ก Tips for Home Bakers โ How not to mess it up
๐ง Cheesecake Cheese? โ From secret cheeses to white mold crusts
๐ท Pairings We Love โ From Sauternes to Pacharรกn
๐ Going Viral โ Runny centers, arepa confusion, and social media gold
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๐๏ธ EP141 โ Finding Your Culinary Identity? After a stretch of solo episodes, Eric and Phil are finally back togetherโand Philโs got stories. In this episode, he unpacks his new role at the Arts Club in Dubai, from chefโs table tastings to 1,000-cover yacht clubs. The two dive into the sacred simplicity of chuleta, a ridiculously rich pastrami bao, and the croissant sandwich that broke their brains. Then, listener Chef Ryan sparks a big question: how do you find your culinary identity? The conversation veers into authenticity, remix culture, and why your story is your styleโeven if itโs German, Spanish, and Venezuelan all at once.
๐ง Topics Covered in This Episode:
๐ฆ๐ช Back in Dubai โ Phil rejoins the Arts Club with a creative R&D role
๐ฅฉ The Basque Way of Steak โ Chuleta, salt, and zero bullshit
๐ฅ Croissant x Pastrami โ A sandwich only a pervert could invent
๐ Tuna Tarts & Tonkotsu Ramen โ Why simplicity hits hardest
๐งช Pastrami Science โ Brining Wagyu short rib for bao buns
๐ง Remix or Ripoff? โ How identity is built through inspiration
๐ What Is โAuthenticityโ? โ Tortillas, Thomas Keller, and French-Peruvian food
๐ German Chef, Japanese Food โ Cooking outside your passport
๐ญ Chef Impostor Syndrome โ Finding your place when you feel like a fraud
๐งฌ Tell the Story Only You Can โ Why all art is autobiographical
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP140 โChef Jackie Villena, a.k.a. The Caviar Queen, knows more about caviar than most people know about salt. From harvesting secrets to wild pairings, she breaks down the luxury ingredient like only an insider can.
Sheโs cooked in renowned kitchens across the Americas โ from Gusto in Bolivia and Barra Lima with Francis Mallmann, to The Inn at Little Washington with Patrick OโConnell โ and now serves as Executive Chef at RHโs Champagne & Caviar Cellar, earning her the crown as The Caviar Queen.
๐ง Topics Covered in This Episode:
๐ Fishermanโs Butter โ Caviarโs humble beginnings
โณ Ten-Year Fish โ Why it takes a decade to harvest
๐ท Caviar Matures Like Wine โ Flavor gets better with age
๐ Caviar Around the World โ From Madagascar to China
๐ฉ French Toast & Donuts โ Sweet pairings that just work
๐ง Brioche, Butter & Bliss โ The perfect bite
๐ฅฉ Tartar Without Capers โ Why caviar replaces the classic
๐ฅ Never Use Metal โ Caviar etiquette and preservation tips
๐ Fried Chicken & Caviar โ The pairing no one expects
๐ฐ The Inn at Little Washington โ Jackieโs fairytale kitchen
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP139 โ The Umami Conspiracy. From parmesan-in-mayo hacks to kombu-fueled flavor bombs, Phil and Eric dive mouth-first into the misunderstood world of umami. They trace the Japanese origin of the term, bust myths about MSG, and confess the bastardized secrets that supercharge their sauces. Also in this episode: dessert umami bombs, rule-breaking parmesan, and a tomato sauce that hits harder than it should. This oneโs full of science, swearing, and savory revelations.
๐ง Topics Covered in This Episode:
๐ฆ๐ช Back in the Fryer โ Phil lands in Dubai
๐ What Is Umami, Really? โ And why no one can describe it
๐ The Japanese Chemist Who Named Umami โ A kombu-flavored discovery
๐ง MSG, Sugar & Ajinomoto โ The factory-made flavor crystal
๐ซ Chinese Restaurant Syndrome โ The racist roots of anti-MSG panic
๐ Shio Kombu on Fries โ A flavor bomb you didnโt know you needed
๐ง Parmesan Power Moves โ How to hack beurre blanc and mayo
๐ The Tomato That Punches You โ A sauce built to kick your ass
๐ซ Dessert Umami โ From cheesecake to ganache with blue cheese
๐ฅ Umeboshi Turnips โ A subtle Japanese breakfast that hits deep
๐ Too Much Umami? โ When your pupils become tea saucers
๐ฎ๐น Rule-Breaking Parmesan โ Culinary Crimes Against Italy
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP138 โ ๐ฌFrom Fine Dining to Harvard Ft. Alejandra Touceda. From her early days dodging crazy chefs, staging at El Celler de Can Roca to now managing the food lab at Harvard University, Alexโs path is anything but linear. In this episode, she dishes on what happens when food meets science.
๐ง Topics Covered in This Episode
๐จโ๐ณ First Kitchen Trauma โ Crying cooks, forced coffee, and surviving a toxic brigade.
๐ฅ Traditional Roots โ Falling back in love with cooking at La Taverna del Clรญnic.
๐ Fine Dining Entry โ Product-forward learning at Casa Solla.
๐๏ธ El Celler Energy โ Why staging there felt like summer camp for the obsessed.
๐ Thesis at LCA โ Rediscovering forgotten plants through grandmaโs recipes.
๐งช Nerding Out at Harvard โ Teaching food science through pizza elasticity and Harold McGee lectures.
๐ถ Amazake Hits Different โ A ferment that smells like fruit and flowers.
๐งซ Indigenous Beverages โ How Alexโs PhD is mapping microbes in traditional fermentation.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
โถ๏ธ YouTube: youtube.com/@potluckfoodtalks
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๐ Support us on Patreon: http://patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP137 โ ๐ฅฃ Soup, Salsas & Sea Urchin: Why the Simple Stuff Blows Your Mind From Basque fish soups to sea urchin redemption arcs, Phil and Eric go deep on the dishes that stick with you for life. They swap stories about ramen joints that smell like dashi, jarred bouillabaisse, and introducing moms to the magic of sucking prawn heads. Plus: the quiet power of meat garum, a tuna gut sauce that tastes like sake, and how MSG is the cheat code in Mexican salsa. A warm, savory episode full of flavor bombs and comfort food revelations.
๐ง Topics Covered in This Episode:
๐ฒ๐ฝ MSG in Mexican Salsa โ The flavor hack thatโs more common than you think.
๐ฅ Soup Memories โ Why simple broths hit the deepest emotional notes.
๐ Bouillabaisse Bucket List โ Paying โฌ160 for the real thing in Marseille.
๐ฆ Quail Dashi โ The minimalist broth Phil swears by.
๐ฆ Prawn Head Juice โ A momโs first taste of carabineros.
๐ฅฉ Meat Garum Magic โ Fermented umami that levels up lean cuts.
๐ฅ God-Tier Meatballs โ How onions, potatoes, and tradition make you question everything.
๐ Sea Urchin Redemption โ The Hokkaido Uni that changed Philโs mind.
๐ Tuna Gut Sauce โ A fermented fish condiment made for sake.
๐ Sushi with Mom โ Navigating crab brains and shirako like a pro.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP136 โ ๐ง Fat is Flavor: From Robuchonโs legendary mashed potatoes to duck fat caramel and toasted yeast butter, Phil and Eric go full-fat in this unapologetic ode to cookingโs richest ingredient. They break down emulsions like mayo and alioli, get nostalgic about real cream, and share chef secrets like using pork fat in tortillas or chuleta fat for glazing veg. If youโve ever wondered why your dressing is flat or your potatoes are boringโthis oneโs for you.
๐ง Topics Covered in This Episode:
๐ง Olive Oil & Brain Power โ Why the good stuff boosts more than just salad flavor.
๐ฅง Lemon Pie Is Mostly Butter โ The sneaky ratios behind custards and โlemonโ desserts.
๐ฅ Robuchon Potatoes โ How to fold in butter until it nearly splits (and thatโs a good thing).
๐ฆ Duck Fat Caramel โ The Michelin trick that deepens sweet complexity.
๐ฎ Pork Fat Tortillas โ A Mexican grandma move that changes everything.
๐ฐ Nut Oils & Plum Seed Magic โ Alternative fats that bring surprising elegance.
๐ฅ Mayonnaise 101 โ Why emulsions are the real power move in flavor and texture.
๐ Toasted Yeast Butter โ Umami-rich, roasty, and criminally underused.
๐ฅ Real Cream vs. Supermarket Slop โ A passionate rant on why quality dairy still matters.
๐ง Brown Butter Forever โ The squeeze bottle hack youโll wish you knew earlier.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP135 โ ๐ Philโs Japan: Ramen, Tempura & the Soul of Japanese Cooking. Back from a 10-day pilgrimage across Tokyo, Kyoto, and Osaka, Phil shares stories of smoky yakitori counters, jazz-filled soba barns, dashi-soaked ramen, and mochi wrapped like origami. From sushi rice philosophy to frying as steaming, this is a deep-dive into Japanese food cultureโequal parts nostalgia and chef-geek heaven.
๐ง Topics Covered in This Episode:
๐ Ramen That Tastes Like Carbonara โ How a chicken tonkotsu hit all the right fatty, salty notes.
๐ Eggplant Epiphany โ A single tempura aubergine that rewired how Phil thinks about frying.
๐ฅ Yakitori & Momentum โ Why timing and juice matter more than garnish.
๐ฃ Sushi Rice & Chef Apologies โ What happened when Phil almost broke the nigiri.
๐ฅข Dashi is Umami โ Inside Kyotoโs broth temple and the scent that changed everything.
๐ฟ Angelica Tempura โ Foraging traditions and herbs that taste like lovage and celery.
๐ท Soba & Jazz in Osaka โ A noodle barn where duck broth meets Miles Davis.
๐ Real Japan vs. Tourist Japan โ Ryokans, temple lunches, and jogging through graveyards.
๐ธ Donโt Be a Trash Panda โ The case against living off 7-Eleven food in Japan.
๐ Going Once a Year โ Why Japan remains a culinary reference point for any serious cook.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP134 โ ๐ฑ Henry Obispo is growing a new Bronx. Also known as The Sustainable Papi, this eco-gastronomer is reimagining food systemsโone rooftop farm, hot sauce, and mushroom taco at a time. From food apartheid to Afrofuturism, Henry joins Eric in the South Bronx to talk urban agriculture, ancestral eating, and why plants carry the memory of people.
๐ง Topics Covered in This Episode:
๐๏ธ From Rooftop to Reborn Farms โ How a 250 sq ft plot sparked a borough-wide food movement.
๐ฒ Food Apartheid vs. Food Deserts โ Why one term tells the real story.
๐ธ Afrofuturism in the Garden โ Dreaming up new systems through imagination.
๐ฅ Bronx Hot Sauce โ The spicy success of local peppers and community growers.
๐ฝ๏ธ Culinary Diplomacy โ What Henri learned as the U.S. food ambassador to Fiji.
๐พ Plants Tell Stories โ How food, medicine, and migration shaped the diaspora.
๐ฎ Mushroom Tacos > Everything โ Why Mexicocina makes the best tacos in NYC (yes, really).
๐ A Tale of Two Bronxes โ Gentrification, luxury towers, and community resistance.
๐ Botanical Storytelling โ Three years of curating 200+ plants at the NY Botanical Garden.
๐ฟ Future of Herbs โ Researching what grows nextโand who should benefit.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP133 โ ๐ฝ๏ธ Johan Jรถrgensen thinks so. The Sweden Food Tech founder joins Eric to talk about how our food system got so brokenโand why chefs, not consumers, are the real agents of change. From blood desserts that recruit blood donors to chocolate made from beer waste, this episode is a crash course in whatโs possible when innovation meets the kitchen.
๐ง Topics Covered in This Episode:
๐ฅ From Tech to Food โ Why Johan left casinos and dating apps to fix the food system.
๐ Big Food, Small Blame โ Why blaming food corporations misses the point.
๐ฅฆ Fixing Food Fixes Everything โ From climate to chronic disease.
๐งช Industrial Calorie Machines โ How we built a system for shelf life, not health.
๐ฉโ๐ณ Chefs Will Shift the Planet โ Why you (yes, you) are the most important people in the world.
๐ฉธ Blood Dessert QR Codes โ A mind-blowing dish that turns diners into donors.
๐งโ๐ณ Community Leadership in Crisis โ The chef who fed NYC's first responders during COVID.
๐ซ Chocolate from Beer Waste โ Saving the planet, one fermented truffle at a time.
๐ฅณ Punk Fine Dining โ A Stockholm restaurant that locks up your phone and turns up the party.
๐ธ๐ช Swedish Food Culture โ From Protestant porridge to New Nordic liberation.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ฅ Enjoy!
๐๏ธ EP132 - ๐ง Phil & Eric dive headfirst into the funky, melty, glorious world of cheese. From trashy cravings in Japan to British blues that rival France ๐ฌ๐ง, this episode is an unfiltered ode to curds and whey from a cooks point of view.
๐ง Topics Covered in This Episode:
๐ง Cheese Plates & Rage โ Why asking for one off-menu might get you cursed out.
๐ฅ Crispy Cheese Cones โ What are Adios de Queso and how do you shape them while hot?
๐ Secret Sauce Hack โ Why parmesan is the MSG of the West.
๐ Cheese + Seafood? โ From Chilean scallops to a haddock gratin that made us weep.
๐ฏ๐ต Yoshinoya's Cheese Gyudon โ Japanโs most comforting filthy food.
๐ฅ Bread Cravings in Tokyo โ That one maรฎtre dโ who just knew we needed sourdough and butter.
๐ฐ Camembert Cheesecake? โ Innovative desserts that walk the cheese-sweet tightrope.
๐ด British Cheese Renaissance โ Why Stichelton and real cheddar deserve more hype.
๐ซ Fondue Fails & Asterix Rules โ Donโt drop your breadโฆ or risk getting whipped.
๐ Raclette Traditions โ Melty alpine joy, and why it's the kind of meal that demands a nap.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐๏ธ EP131 โ How to Build a Restaurant That Actually Works ๐ฅ From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from ๐ช๐ธ San Sebastiรกn, after stuffing ourselves at eight restaurants in three days, we break down what makes or breaks a kitchenโfrom cardboard mockups on basketball courts ๐ to why your fryer should be as easy to replace as a Lego block ๐งฑ.
๐ง Topics Covered in This Episode:
๐ Post-Trip Food Coma โ How we survived eight restaurants in three days (barely).
๐๏ธ Restaurant Openings โ What really happens before the first guest walks in.
๐ Kitchen on a Basketball Court โ Why the best kitchens get built on a gym floor first.
๐งฝ Polishing Metal Walls โ The insane design choices that cost you time, money, and sanity.
โป๏ธ Fake Sustainability โ Why it's BS if your chefs still work 14-hour shifts.
๐ฅ Smoky Kitchens Kill Morale โ Why bad ventilation can tank your restaurant.
๐ ๏ธ Kitchens Must Be Lego โ If you can't replace it easily, you're screwed.
๐ฆ Tupperware & Trays โ The boring but expensive details nobody warns you about.
๐ฅ Utensils & Tableware โ How a โฌ4,000 mistake in plate buying can haunt you.
๐ Staff Planning Reality โ How your dream team shrinks when real budgets hit.
๐ฅ Supplier Nightmares โ Why "best produce" claims don't mean squat without tasting it yourself.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ฅEnjoy!
๐๏ธ EP129 โ From Hong Kong to Rioja ๐ทJade Gross didnโt follow the rulesโshe broke them. Born in ๐ญ๐ฐ Hong Kong, trained in human rights law โ๏ธ, and thrown into the fire at Alain Ducasseโs Plaza Athรฉnรฉe ๐ช, she became head chef at Mugaritz by 26 โญ๏ธ. Now a winemaker, sheโs shaking up La Rioja one bottle at a timeโwith the same fire she brought to Michelin kitchens ๐ฅ๐.
.
๐ง Topics Covered in This Episode:
๐๏ธ From Human Rights to Haute Cuisine โ How law school led to culinary school in Paris.
๐ฅฒ Crying at Alain Ducasse โ The brutal reality of top kitchens and what kept her going.
๐ฅ Mugaritz Years โ Becoming head chef and leading R&D in one of the worldโs best restaurants.
๐ First Spark of Winemaking โ A road trip, a sommelierโs tip, and a friendship that changed everything.
๐ช Breaking Into Rioja โ How hard it is to be accepted when everyone knows everyone.
โฐ๏ธ Nature Rules Here โ No irrigation, no shortcuts, just raw experience and tough vintages.
๐ฅข Chinese Palate, Spanish Wine โ Why her wines pair better with Chinese food than youโd think.
๐งช Trial & Error โ Cooking teaches quick feedback; winemaking is slow, uncertain, and risky.
๐ท๏ธ Rioja D.O.Ca. โ The rules, the paperwork, and why sheโs sticking with it (for now).
๐ Global Reach โ From Hong Kong to Puerto Rico to Geraniumโhow her wine found a global table.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ท Salut!
๐๏ธ EP129 โ The Noodle Episode ๐๐งต
On the backseat from Basque Country to La Rioja ๐, Phil and Eric slurp their way through one of the worldโs most iconic foods: noodles. From hand-pulled Biang Biang in Barcelona to Spรคtzle beat with insults in Germany, they swap stories, techniques, and personal noodle revelations. Get ready for a whirlwind around Asia, Italy, and beyondโwith broth wisdom, chewy textures, and cultural deep dives along the way.
๐ง Topics Covered in This Episode:
๐ Where Did Noodles Really Come From? โ The China vs. Italy debate.
๐ Spรคtzle and Verbal Abuse โ Beating dough while yelling Du Sau! (You pig)
๐ฅ Biang Biang Noodles โ XXXXL tagliatelle and Lao Gan Ma bliss.
๐ฒ The Power of Broth โ Why a good pho hits your soul.
๐ป๐ณ Pho for the French? โ Colonial history in a bowl of beef broth.
๐ฅข Soba Secrets โ Cold noodles, dipping sauces, and buckwheat tea.
๐ฆถ Udon and the Foot Knead โ Traditional Japanese noodle-making you step into.
๐ฅ Noodle Shapes & Functions โ Why pasta isnโt just pasta.
๐ฅฃ Tradition vs. Innovation โ How todayโs classics started as rebellious experiments.
๐ Food as Cultural Osmosis โ Beyond borders, beyond appropriation.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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Enjoy ๐ท
๐๏ธ EP128 โ Letโs Talk About Game ๐ฆ๐ฅ On the road to La Rioja ๐, Phil and Eric dive deep into the wild world of game cookingโfrom deer to squab, boar to snipe. Phil shares his German hunting roots, Eric recalls plucking birds at Mugaritz, and together they explore flavors, ethics, and techniques behind one of the most misunderstood and underused corners of the culinary world.
๐ง Topics Covered in This Episode:
๐ฆ What Makes Game โGameyโ โ From horsehair aroma to blood and iron.
๐ซ The Ethics of Hunting โ When hunting supports biodiversity and healthy ecosystems.
๐ Eric's wild boar encounter - He prevailed!
๐ Offal Toast & Whole-Animal Cooking โ Why great game cooking respects the entire animal.
๐ท Perfect Pairings โ Why heavy red wine and venison are a timeless match.
๐ฅฉ Raw Game? โ Venison tataki, tartare, and how to prep it safely.
๐งช Chocolate in Sauce? โ Tricks and old-school techniques that make game shine.
๐ซ๐ท Lรจvre ร la Royale โ The most decadent French game dish youโve never made.
๐ Is Snake Game? โ Drawing the line between wild and weird.
๐ฅ Game Jus 101 โ How to turn bones into liquid gold.
๐ฉ Follow & Support Us:
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Enjoy!
๐๏ธ EP127 โ Do desserts in fine dining restaurants kinda suck?
๐ฐ๐ฌPhil and Eric are cruising through the Basque Country๐, having a fun argument about whether dessert is the most forgotten course in fine dining. From โฌ500 vanilla to minimalist pastry takes, itโs a sweet and salty ride.
๐ง Topics Covered in This Episode:
๐ฎ Dessert Fatigue โ Why the final course often feels like a letdown.
๐ฆ 18-Euro Vanilla Ice Cream โ What made it worth it (and what it taught about generosity in cooking).
๐ง Cheesecake with a Twist โ The Fismuler version that became a signature.
๐ซ The Psychedelic Chocolate Plate โ A Tokyo trip that changed everything.
๐ฟ Vanilla Rage โ Why real vanilla is misunderstood, misused, and underappreciated.'
๐ง The Pastry Chef Culture Clash โ When classic patisserie meets minimalist fine dining.
๐ Seasonality & Sentimentality โ What makes a dessert truly memorable.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ง Enjoy๐ฅ๐ท
๐๏ธ EP126 - Phil and Eric are having breakfast on Zurriola beachโcoffee in hand, cheesecake on their lapsโand diving into philosophical food talks. โ๐ง From their dinner at Muka to how a dish becomes โtraditionโ in just 20 years, they explore why the gesture matters more than the recipe, and what it really means to recognize magic in cooking.
๐ง Topics Covered in This Episode:
๐ง Blue Cheese Cheesecake?! โ The secret ingredient at AMA and why you canโt taste itโbut youโd miss it.
๐ช Cookie Crust Debate โ Ericโs favorite Basque-style cheesecake isnโt from Spainโand it has a cookie crust.
๐ฅ Pil-Pil Sauce Explained โ How Mugaritz hacked fish gelatin to make this iconic Basque sauce from anything.
๐ What is Tradition, Really? โ Why Basque cheesecake feels ancient but isnโt even legal drinking age.
๐ฅ Basque Cuisine in One Word โ Subtleness vs. Pureโhow they define the style that shaped their cooking.
๐ฅ The Gesture vs. The Recipe โ Tortilla, rice, and why attention to detail makes or breaks a dish.
๐ฏ What is Intuition in Cooking? โ Experience, passion, and the intellect behind โjust knowing.โ
โจ Recognizing Magic โ The chefโs true job: spotting extraordinary flavors others might overlook.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: https://linkin.bio/potluckfoodtalks
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๐ง On Egin! ๐ฅ๐ท
๐๏ธ EP125 โ ๐ช๐ธ Eric and Phil kick off their Basque journey in San Sebastiรกnโthe land of grills, pintxos, and legendary chefs. ๐ฅ๐ They dive into what makes Basque cuisine so unique, from minimal intervention cooking to charcoal-grilled perfection. Why do some locals think the Basque food hype is political. Plus, tales of cider houses, food Disneyland, and standing ovations for Juan Mari Arzak ๐๐ท. The eating extravaganza begins!
๐ง Topics Covered in This Episode:
๐งข The Soup Hat Debacle โ Eric buys a vintage cap in Japan, but the kanji translation takes a weird turn.
๐ฝ๏ธ Is San Sebastiรกn Overhyped? โ Locals question the Basque food boomโis it politics or legit greatness?
๐จโ๐ณ The Legend of Arzak โ Why a photo of Juan Mari Arzak got a two-minute standing ovation in Germany.
๐ Gros Beach Was Fake?! โ How San Sebastiรกnโs iconic beach and culinary center faced heavy opposition.
๐ฅ Basque Cuisine 101 โ The holy trinity: produce, fire, and minimalism. Why this style captivates chefs worldwide.
๐ Mushroom Soup at the Drugstore โ Food culture in the '60s and how it laid the groundwork for Basque fine dining.
๐ The 14 Apostles โ How Basque chefs rebelled against French cuisine and launched a culinary revolution.
๐ฅฉ Grilling Wars โ Two schools of fish grilling: Orio vs. Getaria. Who threw it on the fire first?
๐ง Basque Cuisine Goes Global โ From grill cages to cheesecakes, how local traditions became international icons.
๐ฐ Lobsters in Medieval Cages โ Casa Camaraโs wild centerpiece and the 140-year-old restaurant legacy.
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๐ง On Egin! ๐ฅ๐ท
๐๏ธ EP125 ๐ค ๐ฅEric finally takes the hot seat! ๐บ The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin ๐ star that cemented his path in fine dining. From improvising in Venezuelaโs kitchens to grinding through brutal 16-hour shifts in Spain and Germany, he learned food at its extremes. He opens up about the moment he realized the Michelin dream wasnโt for him, how he found his way into food research & innovation๐ฌ and why he no longer calls himself a chef. ๐จโ๐ณ
๐ง Topics Covered in This Episode:
๐ฝ๏ธ The Iron Chef Moment โ How a single TV episode sparked Ericโs obsession with cooking.
๐ก Does a Foodie Family Matter? โ Why growing up in a food-loving household isnโt necessary to become a great chef.
๐ฌ Cooking vs. Filmmaking โ Ericโs original plan was to cook while studying filmโbut reality hit hard.
๐ก The Most Valuable Lesson โ Working in Venezuela meant constant improvisationโno oil? No problem.
โญ Getting Mugaritzโs Second Michelin Star โ What it was like when the restaurant earned its second star.
๐ฝ๏ธ Why Eric Never Wanted a Michelin Star โ His views on fine dining, overwork, and kitchen "cults."
๐ The Almost-Pizzeria in Berlin โ Why his dream restaurant never happened and how Berlin sucked him into a creative limbo.
๐ฌ Basque Culinary Center โ How Ericโs journey led him to R&D, food tech, and beyondโcombining his love of food, design, and innovation.
๐จโ๐ณ Why Eric Doesnโt Call Himself a Chef Anymore?
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๐ง Bon Appรฉtit! ๐ดโจ
๐๏ธ EP123 โ ๐ฝ๏ธ Eric and Phil take on parsleyโthe most unsexy, overlooked, yet somehow everywhere herb. Is it a true kitchen workhorse or just a sad, obligatory garnish? ๐ค๐ฟ They dig into its history, the curly parsley conspiracy, and why fishmongers in Spain hand it out for free. From deep green parsley oil to unexpected desserts ๐จ๐ฑ, they explore how chefs actually use itโand whether it deserves more respect in the kitchen. ๐ช๐ฅ
๐ง Topics Covered in This Episode:
๐ฟ Parsley: The Herb Thatโs Everywhere โ Why itโs underrated despite being in every kitchen.
๐ ๏ธ The Perfect Parsley Oil โ A chefโs technique for making vibrant green parsley oil.
๐ Summer Truffles โ Why you should never shave summer truffles and the right way to use them.
๐จ Parsley in Dessert?! โ How parsley oil can create an intense, herbaceous parfait.
๐ฐ The Truffle Experience: Donโt Be Cheap โ Why one microgram of truffle isnโt enoughโcommit or go home.
๐ฝ๏ธ Chef Generosity Matters โ Lessons from Thomas Keller on why the best meals should feel abundant.
๐ต๏ธโโ๏ธ The Curly Parsley Conspiracy โ Where did the classic garnish come from? Aesthetic choice or something deeper?
๐ Truffle Tales From Dubai โ Throwing truffle shavings like dollar bills in the club
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๐ง Bon Appรฉtit ๐ฟ๐ด
๐๏ธ EP122 โ Can Food Be Funny? The Playful World of Culinary Humor
๐ฝ๏ธ Eric and Phil dive deep into the world of humor in foodโfrom floating eucalyptus clouds to steak knives that feel like weapons of choice. They break down how playfulness and whimsy can turn a meal into a memorable experience, or sometimesโฆ a total disaster. If you thought fine dining was all about stiff upper lips and seriousness, think again! ๐๐ด
๐ง Topics Covered in This Episode:
๐ด What Is Humor in Food? โ Defining playful dining and how it impacts the overall experience.
๐ช Choosing Your Weapon of Choice โ Steak knives like medieval swords? How a simple choice adds fun and personality to a meal.
๐ฒ The Bad Luck Steak โ The legendary story of a steak that no one got to eat. Why? Bad luck... and a hilarious prank by the chefs.
๐ญ The Mugaritz Experience โ When playful food goes wrong. Is provoking strong reactions worth the risk of guests hating their meal?
๐ง๏ธ The Floating Cloud Dessert โ A viral dish made of foam that floats through the air before landing on your plate. Is it genius or just gimmicky?
๐คต Humor in Service โ How a witty maรฎtre dโ or a clever waiterโs comment can completely transform a dining experience.
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๐ง Find out if humor really belongs in fine dining or if itโs all just a joke! ๐ ๐ด
๐๏ธEP121: Bitternessโthe one flavor no chef deliberately adds to a dishโฆ or do they? In this episode, Eric and Phil dive deep into the misunderstood role of bitterness in food and drinks. From radicchio salads to Negronis, citrus peels, and even chocolate in duck sauce, we explore when bitterness is a mistake and when itโs actually a chefโs secret weapon.
๐ง Topics Covered in This Episode:
๐ฝ๏ธ Why chefs rarely add bitterness on purpose
๐ฅฌ The best (and worst) bitter ingredients in food
๐ธ Negronis: bitter cocktail or sweet drink?
๐ The hidden science behind citrus peels & marmalades
๐ฆ Duck + chocolateโit's fool proof!
โThe crazy 9-step way to reuse coffee beans in cooking
๐ฅฉ Claude Bosiโs insane technique: roasting beef in coffee
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๐ง Listen now and embrace the bitterness! ๐ฅ๐ฅ
๐๏ธ EP120 โ Ready to crack open eggs like never before? ๐ณ Eric and Phil strip down the world of eggsโfrom delicate poached and silky onsen to chawanmushi and perfectly imperfect fried eggs. They serve up raw, no-BS tales of culinary triumph and chaos, revealing the art and madness of egg mastery. If you think eggs are simple, think again! ๐ฅ๐จโ๐ณ
๐ง Topics Covered in This Episode:
๐ฅ Gordon Ramsayโs scrambled eggs โ what is that?
๐ณ Frying an egg like a pro โ why most chefs struggle with it
๐ช๐ธ The Spanish obsession with undercooked food โ tortillas, cheesecakes, and rare steak
๐ฅ Why soufflรฉs are the kind of cooking the world needs more of
๐ Japanese rice culture โ why they treat steamed rice like a work of art
๐ฅข Chawanmushi & the Rome of Asia โ how China influenced steamed egg dishes across the continent
๐ฅ Egg-based sauces & umami bombs โ from soy-cured yolks to Noma-style egg sauces
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๐ง Listen now and get cracking! ๐ณ๐ฅ
Fresh off a trip to Paris, Phil shares his culinary highlights from the city that defines food culture. From classic bistros serving steak tartare and escargots to discovering boudin noir wontons at Le Servan, we dive deep into what makes Paris such a special place to eat. We also talk about the cutthroat restaurant scene, why even the smallest spots serve top-tier food, and the unbeatable accessibility of perfect baguettes, croissants, and cheeses. Plus, we tackle Parisian hospitality (surprisingly friendly!), the myth of Paris Syndrome, and why food should never be elitist.
๐๏ธ Topics covered in this episode:
๐ฝ๏ธ The reality of running a restaurant in Paris โ you're either good, or you're gone
๐ฅฎ Galette des Rois โ a once-a-year French pastry tradition
๐ง The magic of a simple French grocery run (cheese, butter, baguette = perfection)
๐ฅ Rotisserie chicken & potato gratin from a butcher shop? Yes, please.
๐ฅ The secret to boudin noir wontons & crispy veal head terrine
๐ฐ How affordable pastry prices prove good food shouldn't be a luxury
๐ซ๐ท Paris vs. other food cities โ is it still the worldโs culinary capital?
๐ฝ๏ธ Restaurants & Places Mentioned:
- Le Servan โ leservan.fr
- Carboniโs โ carbonisparis.com
- Cyril Lignacโs Boulangerie โ cyrillignac.com
- Cafรฉ Kitsunรฉ โ @cafekitsune
- YamโTcha โ yamtcha.com
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๐ง Listen now and get hungry.
Whatโs it like for a Venezuelan chef to cook for Ferran Adriร in Tokyo while redefining Peruvian cuisine on Japanese soil? Chef Santiago Fernandez reveals how he blends cultures, respects traditions, and carves a unique culinary path in one of the worldโs most competitive food scenesโall while staying true to his roots.
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Eric and Phil reunite to dive into Ericโs extraordinary 25-day journey through Japan. From unforgettable sushi omakase experiences to exploring the depths of Japanโs fermentation traditions, Eric shares vivid stories of his culinary pilgrimage. The duo discusses highlights like yakitori perfection, Kyotoโs serene temples, and the artistry behind Mount Fuji-inspired cuisine. With tales of fugu feasts, innovative bar encounters, and discovering Japanโs delicate balance of tradition and innovation, this episode captures the magic of a food loverโs dream trip.
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๐๏ธ๐ณ Phil & Eric tackle the messy world of kitchen leadership! From throwing sauce pots (back in the day) to creating an environment where chefs actually want to stay, they dish on what it takes to earn respect behind the line. Expect stories of zen-like head chefs, the perils of yelling โbecause I said so,โ and why empathy might be the secret sauce for a happy brigade. If youโve ever wondered how to lead without losing your cool, this episodeโs for you! ๐ฅ๐ฉโ๐ณ
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In this episode, Eric sits down with Cristina Megรญas, Head of Production and Development at Noma Projects, at Noma's pop-up restaurant in Kyoto. Cristina shares her fascinating journey from gastronomy science to working at Noma's fermentation lab and scaling innovative food products. They discuss the origins of Noma Projects, the creative process behind key ingredients like mushroom garum and wild rose vinegar, and the complexities of bringing Nordic-inspired condiments to the global stage. With Kyoto as the backdrop, Cristina reflects on Japanese craftsmanship, sustainability, and the cultural sensitivities that continue to inspire her work.
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In this episode, Erich sits down with visionary Guatemalan chef Debora Fadul to explore her groundbreaking journey in redefining Guatemalan cuisine. From her early inspirations to her innovative restaurant Diacรก and its "sensory ecosystem" philosophy, Debora shares how she connects diners to the land, its farmers, and the rich cultural heritage of Guatemala. Together, they discuss the future of food as a bridge between urban and rural communities, culinary innovation, and the profound impact of thoughtful gastronomy.
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Recovering from a legendary night at Nomaโs Vegetable Season 2024, Phil and Eric sit down over flat whites and Danish pastries to break down the dinner course by course. From exquisite plating to unforgettable flavors and the hot dog stand that capped the night, this episode dives deep into what makes Noma an icon of modern gastronomy.
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Eric sits down with David Egui, Culinary Chargรฉ dโAffaires, to discuss the art of crafting narratives for restaurants, the importance of PR and strategic communication in gastronomy, and the creation of unforgettable dining experiences. From building culinary personas to the behind-the-scenes of "Dining Impossible," this conversation is a deep dive into the world of culinary storytelling and innovation.
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Eric sits down with Michael Bom Frรธst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. Itโs not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plateโright down to adding edible insects. Michaelโs behind-the-scenes tales bring the labโs daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.
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In this episode, Eric reconnects with his longtime friend Adriano Mejรญa, a talented chef with an inspiring journey. From his early food memories in Ecuador to working in legendary kitchens like Fรคviken and some of the Basque Countryโs finest establishments, Adriano shares the steps that shaped his career. The conversation culminates with his latest endeavor: creating a Basque cheesecake shop thatโs already making waves. Tune in for a story of passion, perseverance, and the pursuit of culinary excellence.
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Chefs Phil and Eric dive into the art and philosophy of food travel. Drawing from their personal journeys and culinary escapades, they discuss the doโs and donโts of exploring global cuisines, share their favorite tips for finding authentic experiences, and reflect on how to truly connect with a place through its food. From avoiding tourist traps to embracing the unknown, this episode is packed with insights and stories to inspire you to be a traveler, not just a tourist. Whether youโre planning your next trip or dreaming of far-off flavors, you wonโt want to miss this one!
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Phil and Eric dive into the world of veganism. From the ethical debates and environmental impact to the creative challenges of plant-based cooking, they explore how veganism is reshaping the culinary landscape. Join them as they discuss their personal experiences, favorite vegan dishes, and the evolving role of plant-based cuisine in fine dining and beyond. Whether you're a dedicated vegan, curious foodie, or staunch carnivore, this conversation offers fresh perspectives and food for thought.
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Eric sits down with chef and culinary innovator Jonathan Pommerenk, tracing his dynamic journey from New York City's fine dining scene including the wild parties at Eleven Madison Park to the vibrant kitchens of Buenos Aires and now to the cutting-edge world of BCC Innovation in the Basque Country.
Jonathan shares stories of his early influences, lessons learned at Michelin-starred NYC icons, and his passion for merging cultural flavorsโlike Nikkei and Basque traditionsโwith modern techniques. Together, they explore the evolving landscape of food innovation, the art of balancing authenticity with creativity, and the future of sustainable cuisine. This episode is a deep dive into the mind of a chef whoโs shaping the future of gastronomy.
In this episode of Pot Luck Food Talks, Phil and Eric dive deep into what it means to chase perfection in the world of gastronomy. They discuss the relentless pursuit of excellence, the sacrifices made along the way, and the lessons learned from iconic chefs and their own personal journeys. From sleepless nights in Michelin-starred kitchens to the constant evolution of their craft, they explore the highs and lows of striving for the extraordinary. Join them as they share stories, insights, and moments that reveal why true excellence is a lifelong endeavor, filled with triumphs, challenges, and the passion that drives them forward.
In this episode, Phil and Eric dive into the โTen Commandments of Nouvelle Cuisine,โ breaking down each rule that sparked a culinary revolution. From the emphasis on fresh ingredients and lighter sauces to a commitment to creativity and simplicity, they explore how these principles reshaped modern cooking and continue to influence chefs around the world. Join them as they discuss, debate, and maybe even challenge a few of these iconic commandments.
Phil and Eric let loose on their culinary pet peeves, sharing the things that drive them mad in the kitchen. From the outdated garnish of tomato roses to the misguided use of pesto on a classic caprese salad, no culinary crime is spared. Itโs a brutally honest conversation about trends and techniques that have overstayed their welcome and what truly makes or breaks a dish. Join them for an episode filled with a mix of frustration, humor, and a dose of hard-earned culinary wisdom as they vent about the things they hate in cooking.
In this episode, Phil and Eric kick off with a debate on the nature of competition in the kitchen, exploring how it shapes chefs and pushes them to the edge. But the conversation takes a delicious turn as they dive into breakfastโone of the most beloved meals around the globe. From classic American pancakes to the hearty full English, or a simple croissant in Paris, they explore the endless variations of breakfast and what they reveal about culture. Itโs a fun mix of rivalry, reflection, and rich morning flavors, where competition meets the comforts of the worldโs first meal.
In the next episode, Phil and Eric delve into the high-stakes world of culinary competitions, where the heat of the kitchen meets the thrill of the contest. From the pressure-packed kitchens of Iron Chef to the prestige of the Bocuse d'Or, they explore how these culinary challenges shape chefs, push boundaries, and showcase skills on the world stage. Join us as we dissect the spirit of competition, share stories from renowned cooking contests, and discuss what it takes to claim victory in the kitchen. Whether itโs about Olympic-level intensity or the drama of reality TV cook-offs, this episode is a front-row seat to the world of competitive cooking.
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In the next episode, Phil and Eric take a deep dive into Anthony Bourdainโs iconic article, "Donโt Eat Before Reading This." They explore the gritty truth Bourdain revealed about restaurant kitchens and the industryโs raw underbelly, touching on its impact on chefs, diners, and the world of food journalism. Phil and Eric share their personal thoughts on the article, dissecting Bourdain's bold insights and how they still resonate today. Tune in as they revisit this monumental piece and reflect on its enduring influence on the culinary world.
In this episode, Phil and Eric dive deep into The Bear Season 3, peeling back the layers of what makes this series a stand-out in the culinary world and beyond. From its gritty realism to its raw portrayal of kitchen life, they break down the emotional rollercoaster of the latest season. With themes of pressure, ambition, and personal sacrifice, The Bear brings back Carmy and his team in a new phase, navigating the tension between chasing perfection and maintaining relationships. Phil and Eric share their thoughts on standout moments, the show's evolution, and what it means for the future of food on screen. Buckle up for an in-depth review that cuts to the bone.
In the next episode, Eric and Phil dive into the wild world of pop-up restaurant concepts. From how to get one started to sharing success stories, they explore the journey of taking small, temporary setups and turning them into full-fledged dining destinations. Theyโll discuss the highs, lows, and hilarious anecdotes of friends whoโve launched pop-ups, as well as how these ventures became the testing ground for future culinary giants. Whether youโre an aspiring chef or just curious about the pop-up scene, this episode is packed with inspiration and insights on how to make your mark in the food world.
In the next episode, still recovering from their unforgettable dinner at Noma, Eric and Phil settle in for breakfast in Copenhagen with Danish cinnamon rolls and flat whites to discuss The Bear Season 2. They dive deep into the evolution of the series, from the chaotic energy of running a family sandwich shop to the high-stakes world of fine dining. As they analyze the showโs portrayal of ambition, teamwork, and personal sacrifice, they reflect on standout episodes and the rich character development that makes The Bear a masterpiece. It's a must-listen for fans of food, kitchens, and great storytelling.
In the next episode, Xander joins Phil and Eric for a special conversation celebrating two years of the showโs success and discussing what lies ahead. The trio reflects on the journey so far and share exciting news about their future plans: a food and travel show. Theyโre kicking off this new venture with a pilot episode in Copenhagen, where theyโll dine at Noma, explore the cityโs street food scene, and see what surprises unfold along the way. This episode marks the start of an exciting new chapter that you wonโt want to miss.
In this nostalgic and humorous episode of "Pot Luck Food Talks," Phil and Eric dive into their experiences with cooking shows, including Phil's unforgettable appearance on Master Chef Spain. They reminisce about iconic culinary moments, from the bizarre to the brilliant, and share hilarious anecdotes from the world of televised cooking competitions. From a lion-shaped potato disaster to the high-stakes drama of Iron Chef, this episode is packed with laughs and insider insights into the reality of cooking on camera. Tune in for a hearty serving of culinary gossip, sprinkled with a dash of nostalgia and a side of spicy commentary.
In this laid-back episode of "What's Cooking," Phil and Eric catch up on their latest culinary adventures. From the bustling cities they've visited to the hidden gems where theyโve dined, they share the experiences that have filled their past few weeks. They also dive into the dishes they've cooked, the flavors they've discovered, and the places that have left a mark on their palates. Join them for an episode full of travel tales, foodie finds, and kitchen experiments as they bring you up to speed on what's been sizzling in their world.
Eric sits down with Ivan Brehm to explore his incredible culinary journey. From honing his skills under the legendary Thomas Keller to working at the cutting-edge kitchens of Mugaritz and The Fat Duck, Ivan's path has been anything but ordinary. Now at the helm of the Michelin-starred Nouri in Singapore, Ivan reflects on the experiences that shaped his innovative approach to cooking. Join us as we trace Ivan's steps through some of the worldโs most iconic kitchens, and discover the philosophy behind his acclaimed restaurant.
In this episode, Eric sits down with Yingxin Huang, a talented chef and pastry chef from China now living in Paris. Yingxin shares her unique perspective on blending the rich traditions of Chinese cooking with the delicate art of Parisian pastry. Yingxinโs journey is a testament to the beauty of cross-cultural culinary fusion.
In the next episode, Eric and Phil are joined by Kevin Jeung, to delve into the fascinating world of Noma's fermentation lab and the groundbreaking Noma Projects. As the Chef of Research and Production at Noma, Kevin offers a unique insider's perspective on the innovative concepts and techniques that define Noma's approach to fermentation. Together, they discuss the intricacies of fermenting ingredients, the creative process behind new projects, and the impact of these innovations on the culinary world. Join us for an eye-opening exploration of the science and artistry that make Noma a leader in gastronomic innovation.
In the next episode, Eric and Phil sit down with Kevin Jeung, to reminisce about their shared experiences at the renowned Mugaritz. Together, they explore the challenges and triumphs they faced in one of the worldโs most innovative kitchens. From unforgettable culinary experiments to the rigorous demands of high-end gastronomy, this episode dives deep into the bonds formed and lessons learned during their time at Mugaritz. Join us for an engaging conversation filled with behind-the-scenes stories, personal reflections, and the unique camaraderie that comes from working in such an extraordinary culinary environment.
In the next episode, Eric and Phil sit down with Kevin Jeung, aka 'the Koji Whisperer', a veteran of some of the worldโs most renowned kitchens and currently the Chef of Research and Production at Noma. Having first met 10 years ago while staging together at Mugaritz, the trio reunites after some time apart to share Kevinโs latest culinary adventures. They delve into Kevinโs recent trip to San Sebastian, recounting an epic pintxo tour with Eric and a visit to a 'sociedad gastronomica' where they cooked and shared stories with friends. Join us for an episode filled with culinary nostalgia, exploration, and camaraderie.
In this lively episode, Phil and Eric dive into the latest gossip from the restaurant world, sharing insider stories and juicy tidbits that you won't hear anywhere else. They explore the fascinating realm of strange ingredients, uncovering the weird and wonderful items making their way onto menus. From bizarre delicacies to groundbreaking new restaurant concepts and openings, Phil and Eric cover it all. Join us for an entertaining and informative chat that will keep you on the edge of your seat and maybe even inspire your next dining adventure.
In the next episode, Eric and Phil team up to offer invaluable advice to young chef aspirants, outlining the crucial dos and donโts for a successful culinary career. Drawing from their extensive experience, they provide insights on mastering essential skills, handling kitchen pressures, and maintaining passion in the industry. Additionally, they share their all-time favorite chefs who have influenced and inspired their journeys. Whether youโre just starting out or looking to refine your craft, tune in for a wealth of knowledge and inspiration to help you thrive in the culinary world.
In this episode, Eric delves into the fascinating world of liquid gastronomy with the esteemed Esther Merino, a veteran from renowned establishments like Disfrutar and Alchemist. Esther, a pioneering Beverage Developer, shares her insights on the convergence of traditional and cutting-edge techniques in creating innovative drinks. From kombuchas and kefir to low-temperature distillation and centrifugation, Estherโs experimental approach is driven by an unwavering commitment to sustainability and a creative quest for new flavors. Known for her passion for foraging wild ingredients and using a diverse array of plants, seeds, roots, and even insects, Esther takes us on a journey through the future of beverages. Join us as we explore the art and science behind these high-value gastronomic creations.
In the next episode, Eric and Phil dive into the gripping world of "The Bear," the critically acclaimed series about a young chef who returns to Chicago to run his family's sandwich shop after a heartbreaking loss. They'll explore the show's depiction of the culinary industry's highs and lows, from the soul-crushing challenges of small business ownership to the heartwarming moments of camaraderie and resilience in the kitchen. Join us as we dissect the characters, storylines, and the authentic portrayal of the restaurant world that makes "The Bear" a must-watch. Whether you're a foodie, a fan of culinary dramas, or just looking for a great new series to binge, this episode is for you. Don't miss it!
In this special episode, Eric and Phil dive into the digital world as they read and react to comments from their various online platforms. From insightful questions to hilarious anecdotes, they explore the diverse perspectives and engage with their audience like never before. Join us for a behind-the-scenes peek into the world of Eric and Phil as they interact with their fans and followers, sharing laughs, insights, and maybe even a few surprises along the way.
Eric and Phil delve deeper into the culinary wonderland of one of the world's most acclaimed restaurants. With new stories and behind-the-scenes anecdotes, they uncover the hidden gems and untold tales that make Mugaritz a gastronomic legend. From kitchen mishaps to unforgettable encounters, join us for an immersive journey into the heart of Mugaritz, where innovation meets tradition and every dish tells a story.
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In the upcoming episode, Eric delves into the vibrant world of Taiwanese food culture with Leslie Wang, a Taiwanese graphic artist and food illustrator. With a background in environmental graphic design and a passion for gastronomy, Leslie brings a unique perspective to the table as she discusses her experiences and her new book on Taiwanese Food Landscape. Join us as we explore the intersection of food and art, celebrate the rich tapestry of Taiwanese cuisine, and discover how Leslie's illustrations bring the sense of taste to life in captivating ways.
Phil and Eric delve into the complex world of heroes and villains in the culinary industry, exploring a wide range of topics from cultural appropriation to acts of culinary heroism. They navigate the nuanced terrain of paella terrorism and top culinary artistry, discussing the controversies and acclaim surrounding prominent figures in the global culinary landscape. With a blend of humor and insight, they roast and praise the who's who of the culinary world, shedding light on the individuals who have left a lasting impact, for better or for worse.
Join Phil and Eric as they reminisce about their time as stagiers at Mugaritz, one of the world's top restaurants. From the moment they first heard about the restaurant's innovative cuisine to their arrival in the Basque Country, anticipation filled the air. Stepping into the kitchen, they were met with a whirlwind of activity and the intoxicating aroma of culinary creativity. As they navigated the fast-paced environment, they forged lifelong friendships and honed their skills under the watchful eye of the kitchen brigade. Their time at Mugaritz was a transformative experience, shaping their culinary journeys and leaving them with memories that will last a lifetime.
In this episode of 'The Line,' Phil and Eric confront the dark side of the culinary world as they delve into the topic of kitchen abuses in top restaurants. From toxic work environments to harassment and exploitation, they share their experiences and discuss strategies for addressing and preventing abuse in professional kitchens. Join them as they shine a light on this important issue and advocate for a safer, more respectful culinary industry.
๐ฅ๐ด On episode 7 of "The Line" series, Phil and Eric are back with more kitchen chaos tales from the world of fine dining! This time, they dive into wild stories about kitchens running out of gas, blackouts during service, and the legendary fire at Mugaritz. Find out how top chefs and their teams pulled off miraculous meals against all odds. Plus, meet the unforgettable characters who keep these high-stakes kitchens running. It's a rollercoaster of culinary crises and creativityโdon't miss it!
Eric and Phil take a deep dive into the world of restaurant chains. From sharing their favorite dining spots to discussing collaborations with chefs and restaurant chains, they explore the dynamic landscape of the food industry. Tune in as they share their candid opinions on popular chains like McDonald's, Burger King, and more. Whether you're a food enthusiast or simply curious about the inner workings of restaurant collaborations, this episode offers valuable insights and engaging discussions. Join Eric and Phil as they navigate the diverse culinary landscape of restaurant chains and share their experiences and perspectives along the way.
Join Phil and Eric as they embark on a culinary adventure exploring the art of nose-to-tail cooking. From succulent cuts like head and neck to more adventurous options like tongue and chin, they'll dive deep into the world of utilizing every part of the animal. Get ready to discover innovative techniques, flavor-packed recipes, and sustainable cooking practices that celebrate the whole animal. Whether you're a seasoned chef or an adventurous home cook, this episode promises to tantalize your taste buds and inspire you to embrace the nose-to-tail philosophy in your kitchen.
In the upcoming episode, Eric sits down with Nabila Rodriguez, a gastronomic scientist, to explore the rich food culture of the Canary Islands. From the iconic mojos and papas arrugadas to delightful sweets and beyond, Nabila offers insights into the culinary delights of the region. Additionally, she sheds light on the fascinating world of food science and shares her unique experiences as a gastronomic scientist. Join us for a captivating conversation with Nabila, the third person in history to earn a PhD in Gastronomic Sciences, as we delve into the intersection of culture, cuisine, and scientific inquiry.
What is bad service? Eric recounts his encounters with two establishments where service fell short of expectations. Join Eric and Phil as they delve into the delicate balance between effective salesmanship and genuine hospitality. They also explore how cities and gastronomic scenes can stagnate when success leads to complacency. Tune in for a candid discussion on the nuances of dining experiences and the importance of continuous improvement in the hospitality industry.
Eric delves into the dynamic world of Vietnamese cuisine with special guest Jovel Chan. From the aromatic bowls of pho to the crispy banh mi sandwiches, they'll navigate the bustling streets of Vietnam's culinary scene. Join us as we explore the rich flavors and textures of iconic dishes like bun cha, banh xeo, and ca kho to. With vivid imagery of red neon lights and steamy bowls of goodness, this episode promises to be a gritty, immersive journey into the heart of Vietnamese gastronomy. So grab your chopsticks and get ready to savor the sights and sounds of Vietnam's food culture.
Eric and Phil take a nostalgic journey through the life and work of the culinary icon, Anthony Bourdain. From his exhilarating adventures to his thought-provoking insights, they'll dive deep into Bourdain's remarkable legacy. Join us as we revisit his most memorable moments, reflect on his impactful series and books, and examine the lasting imprint he left on the world of food and travel. Whether you're a longtime fan or new to Bourdain's world, this episode promises to be a heartfelt tribute to the one-of-a-kind storyteller who changed the way we see food and culture. Tune in as we celebrate the life and legacy of Anthony Bourdain."
In this captivating episode, Eric delves into the rich tapestry of culinary history with his friend and esteemed chef, Alejandro Cancino. With a career spanning across the globe and stints at acclaimed restaurants like Mugaritz, Manoir at Quatre Saisons, Noma, Urbane, and Bulgari, Alejandro brings a wealth of experience and insight to the table.
Join us as Eric and Alejandro reminisce about their shared adventures, exploring the vibrant world of gastronomy and reminiscing about unforgettable moments from their culinary journeys. From Michelin-starred kitchens to exotic locales, they'll share anecdotes, insights, and behind-the-scenes stories that offer a glimpse into the dynamic and ever-evolving landscape of the culinary world.
So sit back, relax, and prepare to be transported on a culinary voyage filled with tantalizing tales, mouthwatering memories, and a celebration of the passion and creativity that define the world of food and cooking.
Eric and Rebeca Pรฉrez Gerรณnimo, founder and editor-in-chief of Concordia Press, have a conversation about the intersection of writing, food, and literature. From her roots in Caracas to her current ventures in Berlin, Rebeca shares insights from her writing workshops, and founding Concordia Press, where she explores the connections between herbs, fermentation, the femenine condition and literature. Get ready for an enriching discussion on ecology, and creativity, as Rebeca shares her book recommendations and insights into the collaborative nature of her editorial practice.
Tune in to this episode of 'Pot Luck Food Talks' for a literary adventure that will leave you inspired to explore the world of food writing and creativity.
In the upcoming episode, Eric and Phil dive into the captivating world of TV chefs. From the charismatic Jamie Oliver to the talented Karlos Arguiรฑano, they'll explore the unique styles and personalities that have made these culinary icons household names. Join us as we unravel the stories behind their rise to fame, dissect their cooking philosophies, and discuss the impact they've had on the culinary landscape. Whether you're a fan of their mouthwatering recipes or simply enjoy watching them work their magic on screen, this episode promises to be a deliciously entertaining journey into the realm of TV chefs. So grab your remote and prepare to be inspired by the culinary creativity of these kitchen legends.
Eric and Phil embark on a culinary journey through the world of restaurant guides. From Michelin stars to TripAdvisor ratings and everything in between, they'll dissect the intricacies of these influential guides. Join us as we uncover the pros and cons, separate fact from fiction, and explore the true impact of restaurant rankings on the dining industry. Whether you're a seasoned foodie or just curious about how restaurants are rated, this episode promises to be an enlightening exploration of the fascinating world of gastronomic guides. So tune in as we navigate the ever-changing landscape of restaurant recommendations and discover what it takes to earn those coveted stars and accolades.
In the upcoming episode, Eric and Phil are embarking on a captivating exploration of tea. From the serene ritual of brewing to the rich tapestry of cultural traditions, they'll guide you through the enchanting world of this ancient beverage.
Join us as we steep ourselves in discussions about tea varieties, brewing techniques, tea ceremonies, and the global significance of tea culture. Whether you're a seasoned tea enthusiast or just beginning to discover the wonders of tea, this episode promises to be a delightful journey of discovery.
So pour yourself a warm cup, settle into your favorite spot, and join us for a soothing conversation that's bound to leave you feeling enlightened and inspired by the magic of tea. ๐ต
In the next episode, Eric and Phil are diving deep into the world of coffee. From your morning cup of joe to specialty brews and everything in between, they'll explore the fascinating culture, history, and artistry of this beloved beverage.
Join us as we sip our way through topics like coffee origins, brewing methods, latte art, and the global impact of the coffee industry. Whether you're a seasoned barista or simply enjoy a good cup of coffee, this episode promises to be an eye-opening journey into the world of caffeine.
So grab your favorite mug, brew a fresh pot, and join us for a caffeinated conversation that's sure to leave you buzzing with knowledge and appreciation for the magic of coffee.
Join Eric and Phil as they embark on an extraordinary culinary journey with their friend and Michelin-starred sushi chef, Walter Sidoravicius. From hidden omakase gems in Ibiza to the glitz and glamour of Michelin recognition, Walter's multicultural background and global culinary experiences have shaped his incredible story.
Discover how Walter's early years in Venezuela led to a passion for Japanese cuisine, and how his travels through Australia, Japan, and the U.S. have influenced his sushi artistry. Walter shares insights into his Omakase philosophy, blending diverse culinary techniques with traditional Japanese craftsmanship.
Join Eric and Phil in this laughter-filled episode as they kick things off with a hilarious culinary tale. Then, buckle up as they dive deep into the multi-faceted world of staff food. From budgeting to leadership, working culture to skill recognition, and even the pitfalls of false ambition, they leave no stone unturned in their exploration of this vital aspect of the culinary industry. Get ready for a rollercoaster of insights, anecdotes, and valuable lessons as 'The Line' continues to serve up thought-provoking conversations with a side of humor.
In this compelling episode of 'The Line,' your hosts Eric and Phil delve deep into the harrowing tales of survival in the unforgiving world of Hell's Kitchen. Join them as they review new stories, share their own experiences, and shed light on the dark corners of the culinary industry.
But it's not all about the horrors; it's a call to action. Together, Eric and Phil explore the values and strategies to finally end the toxic mindset that has plagued the food industry for far too long. Get ready for an episode that's raw, real, and committed to driving positive change in the culinary world.
Buckle up, my friends, for a heartwarming episode of 'Pot Luck Food Talks' featuring your culinary comrades, Phil and Eric. Today, we're diving headfirst into the world of soups, broths, purees, stocks, and culinary mysteries that will challenge your kitchen wisdom.
Ever wondered where that elusive line between a soul-soothing soup and a velvety puree is drawn?
Together, they'll decode the enigma of mushroom cappuccinos. Is it an obsolete culinary trend, an inventive twist, or just an exquisite curiosity? Get ready to sip, savor, and learn.
In the realm of soups, is there a sacred rulebook that chefs follow, or is it a wild west of creativity? Our hosts will unravel the unspoken laws, introduce you to the rebels of the culinary world, and explore the delightful chaos that ensues when chefs play by their own rules.
So, whether you're a seasoned chef, a soup aficionado, or simply curious about the magic that happens in a simmering pot, this episode promises to serve up a hearty helping of insights, a pinch of inspiration, and the unmistakable flair of 'Pot Luck Food Talks.'
Mugaritz, Fรคviken, RyuGin โ these are only some of the legendary restaurants our co-host Phillip Walther started to hone his craft at, before leading fine dining kitchens all over the world including Mexico City, Dubai and Hong Kong.
In this episode we explored Phil's philosophy, his journey towards culinary excellence, and the importance being a new kind of leader in the kitchen.
In this episode of 'Pot Luck Food Talks,' Eric unveils his unbelievable culinary finds from his many trips to the Amazon, the world's largest rainforest! ๐ณ๐ฆ
Get ready for the unbelievable origin story of this man-made ecosystem, its trippy flora, exotic mushroom madness, and the ancient culinary revelations such as hot sauce made from ants! ๐๐ถ๏ธ
Join Phil and Eric as they embark on a crisp and refreshing journey into the world of salads. From leafy greens to vibrant vegetables, they're dishing out tips, tricks, and tantalizing tales about crafting the perfect salad.
Explore the art of salad dressings and discover how a drizzle of homemade vinaigrette can elevate your greens to new heights. Vinegar aficionados, this one's for you as Phil and Eric delve into the diverse world of vinegars and how they can add a zesty twist to your salads.
Whether you're a salad novice or a seasoned pro, this episode will leave your taste buds craving for more. Get ready to toss, mix, and savor the flavors of fresh, healthy, and delicious salads. 'Pot Luck Food Talks' is serving up a plateful of inspiration to make your salads sing!
๐ณ Get ready for a culinary showdown as master chefs Phil and Eric dish out their top home kitchen appliance picks! From the reliable rice cooker to the panini grill, these culinary maestros ignite a spirited debate on microwaves and pressure cookers. The heat intensifies as they explore the sophisticated world of KitchenAid and the cutting-edge Thermomix. Tune in for a taste of masterful insights and kitchen expertise! ๐๏ธ
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Phil & Eric share their top quick and easy desserts straight from the realm of fine dining kitchens. From rapid fixes to legendary last-minute miracles, discover the art of transforming ordinary ingredients into extraordinary finales without breaking a sweat, even at home.
Christmas is around the corner so it's time to start thinking about the big dinner! From cherished family recipes passed down through generations to surprising holiday traditions from around the world, Get ready for a bountiful feast of knowledge and flavor that will add a dash of magic to your holiday celebrations.
Join Phil and Eric as they shine a spotlight on the saucier, a revered position in the culinary realm. In this episode, you'll discover the artistry and skill required to master the craft of sauces. From classic bรฉchamel to complex reductions, explore how these culinary wizards elevate dishes to new heights and bring flavor harmony to the plate.
Delve into the controversial world of taboo foods with Phil and Eric. In this episode, we explore the fascinating reasons behind consuming seemingly unusual items like insects, pets, blood, and whale meat. Uncover the cultural and religious significance that makes these foods a delicacy in some regions while considered repulsive in others. It's a culinary journey that challenges your perceptions and expands your palate.
In this delectable episode of 'Pot Luck Food Talks,' Eric dives deep into the art of restaurant UX with the brilliant Rosana Toro. As a Brand Consultant & Creative Director, Rosana's canvas is the world of disruptive brand strategy, creating experiences that transcend the ordinary. From the colorful streets of Caracas to the vibrant landscapes of Yucatรกn, Rosana's journey has been a masterclass in crafting brand ethos. She's the architect of multisensory strategies that immerse clients in a brand's essence, making it an unforgettable part of their lives. Join Eric as he uncovers Rosana's secrets to designing unforgettable restaurant experiences. It's a feast for the senses and a journey into the heart of branding. Get ready for a taste of the future!
Watch the Video Podcast: https://youtu.be/5LHMp9uvH0A
We're cruising down the streets of Berlin in a taxi on the way to the airport for another episode of 'Pot Luck Food Talks' with Phil and Eric.
Today's destination? The tantalizing world of airport and airplane food. You know that feeling when you step into an airport terminal, and your senses are bombarded by the aroma of fast food joints, coffee shops, and duty-free temptations? We're diving headfirst into that world. From overpriced sandwiches to surprisingly decent airport sushi, we've got the scoop on what to eat and what to avoid.But our adventure doesn't stop there. Ever wondered how the logistics of feeding hundreds of passengers on a metal bird soaring through the sky work? We're lifting the curtain on airline catering kitchen operations, and it's a world of precision and planning that'll leave you amazed. So, whether you're a frequent flyer or an occasional traveler, join us for a whirlwind tour of the highs and lows of airport and airplane cuisine.
Berlin, get ready for this sandwich celebration on 'Pot Luck Food Talks' at the PodFest Festival! A mouthwatering journey into the world of sandwiches on our next episode! We're taking you on a culinary adventure at the PodFest Festival in Berlin.Sandwiches are no ordinary food; they're culinary delights that transcend borders and cultures. From the savory Beloni stacked high with pastrami to the rich and flavorful Chola sandwich, croissant sandwiches to the classic Doner, and gourmet burgers to gooey grilled cheese creations, sandwiches showcase the artistry of cuisine. Join us as we explore the layers, bread, and sauces that make sandwiches diverse. Whether you enjoy the classic Croissant Sandwich or crave something unexpected, this episode will redefine your sandwich experience.
Explore the delectable world of 'New Nordic Cuisine' on the next episode of 'Pot Luck Food Talks' with our special guest, John Regefalk, and your host, Eric! New Nordic Cuisine, has been a gastronomic sensation that's taken the culinary world by storm since the mid-2000s. Originating in Denmark, this movement was ignited by a visionary manifesto written by food activist Claus Meyer and a group of pioneering chefs. Join us as we delve into the core principles of New Nordic Cuisine, which champion local, natural, and seasonal ingredients as the foundation for innovative dishes both in restaurants and at home. We'll uncover the art of seamlessly blending traditional Nordic fare with new techniques and unique ingredients, some of which might surprise your taste buds.Our special guest, John Regefalk, will share his insights into this culinary revolution and how it has reshaped Nordic gastronomy. From foraging for wild ingredients to reimagining classic dishes, we'll explore the fascinating evolution of New Nordic Cuisine.
Get ready to cool down and indulge your sweet tooth as we dive into the delightful world of ice cream on the next episode of 'Pot Luck Food Talks'! Join us as we scoop up the scoop on everyone's favorite frozen treat.From classic vanilla to exotic flavor combinations, we'll explore the infinite variety of ice cream flavors that tickle us. Discover the science and artistry behind ice cream formulation, where the perfect balance of creaminess and flavor is achieved.We'll also chat about some of our favorite ice cream-related books that delve into the history, culture, and creativity of this beloved dessert. Whether you're a fan of gelato, sorbet, or good old-fashioned soft serve, this episode will have you craving a cone. Don't miss this deliciously sweet episode of 'Pot Luck Food Talks'!"
Get ready for a flavorful journey through San Sebastian's hidden culinary gems with our special guest, Jon Mujika! Join us as Jon spills the beans on where to find the tastiest and most budget-friendly eats in this gastronomic paradise. But that's not all! Jon will also take us behind the scenes of his Californian-Basque burger joint, Euskali, where nose-to-tail cooking is the name of the game. Discover the art of using every part of the ingredient to create mouthwatering burgers that pay homage to Californian cuisine with a Basque twist. Don't miss this savory episode of 'Pot Luck Food Talks'!
Mushrooms are more than just a pizza topping; they're a diverse and intriguing realm of culinary possibilities. We'll explore the rich flavors, unique textures, and nutritional benefits of various mushroom varieties. From the earthy aroma of porcini to the delicate elegance of truffle, we'll delve into the mycological wonders that grace our dishes.
Join us for a fungi-filled discussion that will inspire your culinary adventures and elevate your mushroom appreciation to a whole new level.
Join us for a harmonious exploration on the next episode of 'Pot Luck Food Talks' as we unravel the concept of 'Harmony' in the culinary world. Just as in music and life, harmony in food composition refers to the perfect balance of flavors, textures, and ingredients, resulting in a dish that sings with equilibrium.We'll delve into the art of harmonizing tastes, textures, and visual appeal, where no element overpowers the others but rather blends seamlessly to create a symphony of flavor. From the sweet to the salty, the creamy to the crispy, we'll uncover the secrets of achieving gastronomic harmony. Tune in for a mouthwatering discussion that will leave your palate singing with delight. Don't miss this captivating episode of 'Pot Luck Food Talks'!
Join us as we unravel the mysterious elements that shape a region's food identity, from the lush landscapes of Latin America to the avant-garde New Nordic movement. In this episode, we explore the concept of terroir, where time and place intersect to create flavors that tell a story of the land. Dive into the soils that nurture ingredients, the microclimates that bestow unique character, and the culinary visionaries like Michel Bras or Magnus Nilson who bring terroir-driven cuisine to life. Discover how terroir is more than just a buzzword โ it's a deep connection between nature, culture, and cuisine. Join us for a thought-provoking conversation that delves into the soul of food and the regions that define it. Tune in to this enlightening episode of 'Pot Luck Food Talks'!
Buckle up for a culinary rollercoaster as Phil and Eric peel back the layers of culinary apprenticeships, or as they're known in the kitchen, stagiaires, on the upcoming episode of 'Pot Luck Food Talks'! Join our hosts as they share the raw and unfiltered tales of relentless learning, unpaid hours, and the relentless pursuit of culinary excellence. From the sweat-soaked hours to the triumphant aha moments, they reveal the highs and lows of working for free in the kitchen trenches. With candid anecdotes and unbridled passion, Phil and Eric lay bare the transformative experiences that shape budding chefs. Tune in for a no-holds-barred conversation about the trials, triumphs, and indelible lessons of apprenticeships on this riveting episode of 'Pot Luck Food Talks'!
Get ready for a grainy adventure as Phil and Eric dive into the world of rice on the next episode of 'Pot Luck Food Talks'! Join our hosts as they explore the versatility, cultural significance, and deliciousness of this humble yet essential staple. From fluffy basmati to sticky sushi rice, they'll uncover the different varieties and cooking techniques that transform rice into a canvas for culinary creativity. Whether you're a fan of paella, risotto, or fried rice, they'll dish out insights, tips, and mouthwatering recipes to elevate your rice game. Tune in for a hearty helping of rice knowledge and inspiration on this episode of 'Pot Luck Food Talks'!"
Step into the wild, untamed world of fermentation with us, as we peel back the layers of kimchi and unlock the mysteries of Japanese cuisine's secret weapon, Koji.
Don't miss this unforgettable ride through taste and tradition, as we decode the art and science behind some of our most beloved flavors.
Ease your post-party woes with a dose of hangover relief on the next episode of 'Pot Luck Food Talks' with Phil and Eric! Join our hosts as they dive into the world of hangover meals and drinks that promise to soothe your soul and alleviate that morning-after pain. From hearty comfort foods to revitalizing concoctions, they'll share their go-to remedies and explore the science behind why certain foods and beverages can make you feel better. Whether you're in need of a greasy breakfast, a hydrating elixir, or a combination of both, this episode will have you armed with the ultimate arsenal to conquer even the fiercest hangovers. Tune in for a dose of culinary TLC and tips to make the pain go away.
Get your popcorn and appetite ready as Xander and Eric serve up a delectable cinematic feast on the next episode of 'Pot Luck Food Talks'! Join our hosts as they savor the magic of food movies, exploring masterpieces like Ratatouille, Babette's Feast, Tampopo, and other delightful films that blend the art of food and cinema. From heartwarming stories that celebrate the joy of cooking to epicurean adventures that tickle your taste buds, they'll take you on a gastronomic journey through the silver screen. Be prepared for a delightful blend of storytelling and culinary inspiration that will leave you hungry for more.
Asian supermarkets. From bustling aisles filled with exotic ingredients to shelves stacked with authentic spices and condiments, Erich and Phil will guide you through the treasure troves of these culinary wonderlands. Join our curious hosts as they explore the diverse array of Asian produce, noodles, sauces, and snacks that are waiting to be discovered. From Thai curry pastes to Japanese matcha, and everything in between, this episode will transport you to the heart of Asian gastronomy. Tune in and embark on an epicurean adventure through the aisles of Asian supermarkets on 'Pot Luck Food Talks'!
Prepare to be whisked away on a culinary journey to the Land of the Rising Sun as Phil and Eric unravel the art of sushi on the next episode of 'Pot Luck Food Talks'! From classic nigiri to delightful maki rolls and exquisite sashimi, they'll dive into the many varieties of this iconic Japanese delicacy. Join our adventurous hosts as they explore the intricacies of sushi-making, the freshest ingredients, and the creative innovations that have taken sushi to new heights. Whether you're a seasoned sushi enthusiast or a curious beginner, this episode will leave you craving for more of the mesmerizing world of sushi. Tune in and embark on a sushi-filled adventure on 'Pot Luck Food Talks'!
Prepare to be whisked away on a culinary journey to the Land of the Rising Sun as Phil and Eric unravel the art of sushi on the next episode of 'Pot Luck Food Talks'! From classic nigiri to delightful maki rolls and exquisite sashimi, they'll dive into the many varieties of this iconic Japanese delicacy. Join our adventurous hosts as they explore the intricacies of sushi-making, the freshest ingredients, and the creative innovations that have taken sushi to new heights. Whether you're a seasoned sushi enthusiast or a curious beginner, this episode will leave you craving for more of the mesmerizing world of sushi. Tune in and embark on a sushi-filled adventure on 'Pot Luck Food Talks'!
Get ready for a flavor fiesta as Phil and Eric take a deep dive into the mouthwatering world of tacos on the next episode of 'Pot Luck Food Talks'! From crispy to soft shells, traditional to creative fillings, they'll explore the incredible variety of this beloved street food. Join our dynamic duo as they embark on a tantalizing taco adventure, sharing their favorite styles, regional specialties, and innovative twists. Whether you're a taco connoisseur or a novice, this episode will make your food dreams dance with delight.
Shake, stir, and sip your way through the enchanting world of mixology with Phil and Eric on a thrilling new episode of 'Pot Luck Food Talks'! Join our dynamic duo as they explore the art of liquid cooking, where cocktails become culinary creations. From the best bars around the globe to unforgettable cocktail experiences, they'll share their favorite libations and delve into what it takes to craft a truly exceptional drink. Get ready to unlock the secrets behind balancing flavors, mastering techniques, and elevating your cocktail game. Cheers to an unforgettable episode of 'Pot Luck Food Talks'!
Dive into the depths of the culinary sea as Phil and Eric cast their nets on a tantalizing new episode of 'Pot Luck Food Talks' all about fish! Join them as they discuss the secrets of freshness, explore various cooking techniques, and uncover different styles of preparing fish dishes. From the delicate art of sashimi to the ancient Japanese method of ike jime, they'll take you on a journey through the world of piscine delights. Get ready to reel in knowledge, indulge in mouthwatering discussions, and discover the true catch of the day. Tune in to this fin-tastic episode of 'Pot Luck Food Talks'!
Get ready for a flavor-packed episode as we welcome special guest Josรฉ Pelaez to Pot Luck Food Talks! Join Eric and Josรฉ as they dive into the delicious world of arepas. From their humble origins in Venezuela and Colombia to the diverse fillings and toppings that make each arepa a unique culinary experience, we'll explore the mouthwatering variations of this beloved dish. Josรฉ will share his expertise and passion for arepas, leaving you hungry for more. Don't miss this tantalizing episode of 'Pot Luck Food Talks'!
Get ready for a wild ride as Phil and Eric unveil the highly anticipated fourth issue of 'The Line' series! In this episode, they fearlessly tackle the topic of kitchen abuse and unleash the craziest stories from behind the scenes of restaurant kitchens. From high-pressure moments to outrageous shenanigans, they'll share jaw-dropping tales that will leave you both shocked and entertained. Buckle up for a rollercoaster of laughter, gasps, and a deeper understanding of the intense world of culinary chaos.
A rollercoaster of mishaps and triumphant rescues as Phil and Eric recount their wildest โF!!ck Ups' on this special episode. From kitchen catastrophes to epic fails in life's adventures, join us as we share hilarious and heart-pounding tales of when everything went wrong. But fear not, because where there's a will, there's a way! Discover how our hosts channeled their inner MacGyver to turn disasters into victories, finding ingenious solutions that saved the day on this episode of 'Pot Luck Food Talks'!
Discover a veggie-inspired culinary adventure as we delve deep into the vibrant world of plant-based cuisine. Explore the incredible flavors and endless possibilities that emerge from the bounties of the earth. Join us for a captivating episode of 'Pot Luck Food Talks' where we share our tastes, preferences, and intriguing anecdotes. From ingenious vegetable culinary applications to the visionary chefs revolutionizing plant-based dining, get ready to experience greens in a whole new light. Tune in and be inspired!
Ladies and gentlemen, strap yourselves in for a wild ride of flavors and stories as Phil and Eric delve into the uncharted territory of condiments From mushroom ketchup to the origins of mayo, they leave no jar unopened, no bottle uncorked. Join them as they unravel the tantalizing tales behind these saucy companions, exploring the intricate dance between nature and culinary creativity. Get ready to have your your condiment game forever elevated.
Join Eric and Venezuelan sociologist Alexander Chaparro on an enlightening culinary journey through the vibrant world of street food. In this episode, they explore the rich tapestry of flavors and cultures found in New York City, where traditions intertwine and culinary boundaries are pushed. From Venezuelan street food culture to the cultural adaptation of Chinese cuisine, they uncover the secrets behind these delectable offerings.
Letโs embark on a fiery journey that will transport you to the heart of the barbecue culture. We will venture into the realm of smoldering grills, where secrets are whispered through the wafting plumes of smoke. From age-old techniques passed down through generations to innovative twists that push the boundaries of flavor, we'll reveal the sacred rituals and unveil the limitless possibilities that lie within this primal art form. From the succulent Brazilian Picanha to the tantalizing Yakitori and Char Siu, we delve into the art of marinating and grilling, uncovering the techniques that give these dishes their tender and flavorful essence. We'll take you on a culinary adventure, exploring the communal aspect of barbecue and how it brings people together to savor the joy of food. So grab a cold drink, stoke the fire, and let's savor the mouthwatering allure of barbecue together, igniting our palates and igniting our souls.
Join us on an exciting journey into the culinary world of pasta, where we'll explore the rich history and cultural significance of this beloved dish. From silky carbonara to hearty bolognese, we'll delve into the unique flavors and textures found in various Italian cuisines. Along the way, we'll share our personal experiences with pasta. Get ready to twirl your fork and savor the deliciousness of Italian pasta!
Can you handle the heat? Embark on a fascinating journey into the world of chili and hot sauce, exploring their cultural significance, unique flavors, and the amazing variety found in different cuisines. We share our personal experiences with chili, including introducing spiciness to children and experimenting with traditional Venezuelan sauces featuring unique ingredients.
Join us on this episode of Pot Luck Food Talks as we take a deep dive into the vibrant and colorful world of Latin American seafood, specifically Mexican cuisine, with my good friend Luis Guayaba. Luis is the owner and head chef of Ensenada, a Brooklyn-based restaurant that has been taking the food scene by storm. We'll be exploring the importance of Aguachiles in the menu and examining the sources and inspiration behind the mouth-watering dishes that Luis prepares.Together, we'll delve into the diverse and fascinating culinary landscape of Latin America, exploring the influence of Mexican, Spanish, and other cultures on this cuisine. We'll also discuss the vital importance of preserving pre-Hispanic culture in Mexican cooking and how Luis is committed to sourcing authentic ingredients to make his dishes truly authentic.So come along with us on this culinary journey as we explore the rich tapestry of Latin American culture through food. Don't forget to subscribe to Pot Luck Food Talks for more exciting culinary discussions!Stuff we mentioned in this episode:Restaurant Ensenada https://www.ensenadanyc.com/Luis's Links https://www.instagram.com/luisguayaba, https://linktr.ee/luisguayabaContact us:potluckfoodtalks@gmail.comhttp://instagram.com/potluckfoodtalks/
Get ready to uncover the delicious secrets of Basque dairy products with our special guest, Molly Gore! In this episode, the former food journalist and cookbook author shares her expertise on the rich dairy traditions of Basque Country, from farmer vending machines to products like mamia.Join us as we explore the culture of Basque dairy, and learn about the sustainable and ethical practices that make these products truly special. Whether you're a cheese lover or simply curious about the culinary traditions of the region, just tune in to Pot Luck Food Talks to discover the delicious world of Basque dairy products!
Ready for round two? We're diving back into the delicious world of Basque gastronomy! Join us as we continue our culinary journey through this rich and flavorful region, uncovering new dishes, chefs, and traditions. From our favorite pintxos to the best Cider houses of Astigarraga, we'll share our latest discoveries and delve deeper into the history and culture of Basque cuisine. So grab a fork and join us for Part 2 of our exploration of Basque gastronomy on this episode of 'Pot Luck Food Talks'!
www.gastrogems.com Join us as we delve into the rich and flavorful world of Basque gastronomy. From the hearty stews of the countryside to the cutting-edge creations of San Sebastiรกn's renowned restaurants, we'll explore the food culture and heritage of this unique region. And of course, we'll share our tastes, preferences, and some unforgettable anecdotes along the way. So come along for a culinary adventure through the heart of Basque cuisine on this episode of 'Pot Luck Food Talks'!
Fire up the grill and join us for a sizzling culinary adventure with Chef Mauricio Lopez, master griller and proprietor of the acclaimed restaurant 'Ancestral' in Bolivia. From smoky meats to perfectly charred vegetables, Chef Lopez brings the bold flavors of the grill to every dish. Join us as we learn from the expert and taste our way through his menu, sharing stories and experiences along the way. Get ready for a feast of flavor on this episode of 'Pot Luck Food Talks'!
Come along for a taste of Germany as we dive into the heart of its cuisine and explore the staple foods and flavors that make this country's culinary scene so unique. From the hearty dishes of Bavaria to the seafood-focused plates of the North, we'll savor every bite and share our favorite regions, dishes, and chefs.
Oh Kรธbenhavn! From classic, traditional dishes to cutting-edge New Nordic cuisine, we'll explore the best of what this city has to offer. And we're not just talking haute cuisine; we'll also delve into the street food scene, sampling everything from hot dogs to innovative new offerings. And of course, we'll share our favorite spots, experiences, and some unforgettable tales. So come along for a delicious journey through Copenhagen's food scene on this episode of 'Pot Luck Food Talks.
Welcome to a brand new episode of Pot Luck Food Talks! Today, we're taking you on a culinary journey to the city of love - Paris! Join us as we explore the diverse food scene of the city, from its haute cuisine to the bistro culture. We'll be discussing the best places to indulge in Michelin-starred meals and where to find the hidden gems of Parisian bistronomy.
Curry is more than just a dish, it's a cultural phenomenon. In a country as diverse as India, it's no wonder that the ingredients and techniques used to make curry vary from region to region, from family to family, and from chef to chef. For this episode of Pot Luck Food Talks we brought Indian chef Furqan Meerza. With his infectious smile, Chef Furqan is the embodiment of India's modern culinary mindset. Chef Furqan breaks down the ingredients that make up a truly great curry, layering flavors and aromas with the skill of a painter. But it's not just about the food - Chef Furqan also takes us on a journey through the rich history and cultural significance of curry, from its roots in the Mughal Empire to its modern-day variations across the globe.
Let's dish up a feast of flavor as we explore the iconic dishes of some influentical chefs. Join us as we delve into the masterpieces that have made these culinary legends household names. From the bold, inventive creations of Ferran Adriร to the classic, thoughtful plates of Fergus Henderson, we'll savor each bite and share our thoughts and experiences. So come hungry and join us on this episode of 'Pot Luck Food Talks.'
Raise a glass and come along for a culinary journey through the tantalizing world of Spanish tapas. Join us as we explore the diverse and delicious small plates of Spain. From tangy, marinated olives to savory, grilled meats, we'll share our tastes, preferences, and some unforgettable stories. So grab a toothpick and let's dive into the world of Spanish tapas on this episode of 'Pot Luck Food Talks'!
Slurping our way through the steamy, savory world of ramen. Join us as we delve into the diverse and delectable styles of this beloved noodle dish. From rich, creamy broths to toothsome, chewy noodles, we'll share our tastes, preferences, and some unforgettable anecdotes. Buckle up, it's going to be a noodle-y good time on this episode of 'Pot Luck Food Talks'!
Get ready to indulge in a culinary adventure as we delve into the creamy, caramelized heaven that is the Basque Cheesecake with its rich, custard-like filling and dark exterior. We're joined by Gastronomic Scientist Patricia Jurado who takes us on a journey through the science behind this gastronomic wonder. This episode of Pot Luck Food Talks is sure to leave you craving for more, so grab a fork and join us for a slice of Basque Cheesecake bliss.
Join us on Pot Luck Food Talks as we delve into the rich history and cultural significance of paella. We'll explore the debates surrounding the only "right" way to make this beloved dish and meet some of the extremist purists and heretics shaping the culture around paella. Tune in to learn more about the do's and don'ts, the traditions and the naming controversies that surround this delicious dish.
On this episode of Pot Luck Food Talks, we delve into the world of cocoa farming and entrepreneurship in Venezuela. Our guest is Carlos Hurtado, a Venezuelan gastronomer who wrote his final career project on the topic. Carlos will also discuss the Cacao de Origen project by Maria Fernanda di Giaccobe and how it is impacting the development of cocoa farmers in Venezuela. Tune in for an enlightening conversation about the intersection of food, entrepreneurship, and social impact.
Join us on the next episode of Pot Luck Food Talks as we speak with Corina Gimenez, owner of Xoco, a bean to bar chocolate production company in Norway. Corina will share her unique approach to chocolate-making, using a combination of the best varieties of Venezuelan cocoa and local Nordic products to produce award-winning and high-quality chocolate. Don't miss this sweet episode!
Today, we have a special guest, the one and only Cristina Castellanos Stephens. Cristina is a part of the bean-to-bar movement, which means she takes cocoa beans from her native Mexico, grinds them up, and turns them into heavenly chocolate right before your eyes. And get this - she's bringing the rich flavors of Mexico to the Basque Country in a way that will blow your mind.
And let me tell you, there's nothing quite like indulging in the rich, velvety texture of chocolate made with the highest quality cocoa beans. Trust me, once you try it, you'll never go back to those mass-produced chocolate bars again.
So join us as we dive into the magical world of chocolate with Cristina Castellanos Stephens on this unforgettable episode of Pot Luck Food Talks.
In the realm of the culinary arts, there is a shadowy realm known as The Line. In this episode of Potluck Food Talks, we continue our exploration of the dark side of professional cooking, where tales of abuse and tyranny are all too common. From Japan to Europe and beyond, we have witnessed the brutal treatment of chefs and the endless waiting for a chance to prove oneself in the kitchen. Join us as we delve into the depths of the culinary world, and attempt to find a way to survive and flourish in an industry that is often harsh and unforgiving.
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Welcome to The Line Part 2, where the drama in the kitchen reaches a boiling point. In this episode of Potluck Food Talks, we're continuing our exploration of the dark side of professional cooking, with tales of tyrannical chefs, overworked staff, and a whole lot of stress. From 16-hour days to screaming fits and abuse, we've seen it all in the line. Tune in to hear more of our wild and sometimes shocking experiences in the culinary world, and join us as we try to find a way to keep our sanity intact.
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Welcome to The Line, where the heat is on and the knives are out. In this episode of Potluck Food Talks, we're taking a trip to the shadowy corners of the professional kitchen, where the pressure to perform can bring out the worst in people. We'll be talking about the high-stress environments of the culinary world, where tales of bullying and abuse are all too common, and where the line between right and wrong can get blurry. Buckle up, because this is the dark side of cooking. Join us as we explore the challenges and dangers of working in the world of food, and try to find a way to keep our humanity intact.
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Get ready for the ultimate in street food bliss: the dรถner kebab! Juicy, flavorful meat, crisp veggies, and tangy sauces all wrapped up in a warm and unique sesame bread - what could be better? And let's not forget the rich cultural heritage of Turkish immigrants in Berlin, who have made the dรถner a beloved staple in the city. Join us on this episode of Pot Luck Food Talks as we explore the complexities and nuances of the dรถner kebab, from its humble beginnings to its endless variations around the globe.
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Welcome to the fifth episode of our podccast, Pot Luck Food Talks! Weโre giving you a look inside our kitchen and curating our favorite cookbooks. Come get a taste of some great pages with us! If you want more food inspiration make sure to check out the rest of our episodes; they are full of Chefโs knowledge, tips, and everything else that comes along with creating your own culinary masterpieces. What are your favorite cookbooks? What makes them special? Where do you buy them? We want to know everything about your favorite cookbooks, so let us know in the comments!
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We're back with more episode 4 of our podcast. This week are talking about pizza and its secrets. We'll run the gamut from even the simplest crust to some interesting tips on making pizza that everyone can enjoy. We'll break down each ingredient and do a little tasting of our own secret sauce recipe in the end of it all. Is there such a thing as the right sauce? And how do you get the perfect, fluffy crust? Join us to learn more!
A podcast about food and culture. Join us as we dissect the complexities of cultural appropriation, rights and wrongs, where is the line?, can you do whatever you want? & more! Weโll talk about how it applies to food, as well as colonialism in the context of cooking. What are some examples? How can you modify foods without being offensive?
We will dip into the deep, dark and beautiful world of fried chicken in our latest podcast episode. We love fried chicken. Don't be surprised if you do, too. In our second episode of POT LUCK FOOD TALKS, we're talking about the different ways to prepare and cook your favorite fried chicken dish. From crunchy chops to juicy breast meat, we've got everything you need know about cooking up a good ol' chicken dinner
Itโs not a breakfast! The Spanish omelette is one of the most delicious egg dishes you can cook.
You can eat at any time of day. And we're going to tell you how to make it so good that your friends will beg you for the recipe.
In this podcast, we'll talk about the history of tortilla espaรฑola, and then we'll get down to business and tell you how to make it yourself! We'll talk about our favorite places to get these dishes in San Sebastian. We'll also give tips on how to make them even better than they already areโand there are a lot of ways to do that!