Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ EP136 – 🧈 Fat is Flavor: From Robuchon’s legendary mashed potatoes to duck fat caramel and toasted yeast butter, Phil and Eric go full-fat in this unapologetic ode to cooking’s 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 you’ve ever wondered why your dressing is flat or your potatoes are boring—this one’s for you.🎧 Topics Covered in This Episode:🧠 Olive Oil & Brain Power – Why the good stuff boosts more than just salad flavor.🥧 Lemon Pie Is Mostly Butter – The sneaky ratios behind custards and “lemon” desserts.🥔 Robuchon Potatoes – How to fold in butter until it nearly splits (and that’s a good thing).🦆 Duck Fat Caramel – The Michelin trick that deepens sweet complexity.🌮 Pork Fat Tortillas – A Mexican grandma move that changes everything.🌰 Nut Oils & Plum Seed Magic – Alternative fats that bring surprising elegance.🥄 Mayonnaise 101 – Why emulsions are the real power move in flavor and texture.🍞 Toasted Yeast Butter – Umami-rich, roasty, and criminally underused.🥛 Real Cream vs. Supermarket Slop – A passionate rant on why quality dairy still matters.🧈 Brown Butter Forever – The squeeze bottle hack you’ll wish you knew earlier.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!

🎙️ EP135 – 🍜 Phil’s 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 culture—equal parts nostalgia and chef-geek heaven.🎧 Topics Covered in This Episode:🍜 Ramen That Tastes Like Carbonara – How a chicken tonkotsu hit all the right fatty, salty notes.🍆 Eggplant Epiphany – A single tempura aubergine that rewired how Phil thinks about frying.🔥 Yakitori & Momentum – Why timing and juice matter more than garnish.🍣 Sushi Rice & Chef Apologies – What happened when Phil almost broke the nigiri.🥢 Dashi is Umami – Inside Kyoto’s broth temple and the scent that changed everything.🌿 Angelica Tempura – Foraging traditions and herbs that taste like lovage and celery.🎷 Soba & Jazz in Osaka – A noodle barn where duck broth meets Miles Davis.🚄 Real Japan vs. Tourist Japan – Ryokans, temple lunches, and jogging through graveyards.💸 Don’t Be a Trash Panda – The case against living off 7-Eleven food in Japan.🌍 Going Once a Year – Why Japan remains a culinary reference point for any serious cook.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!

🎙️ EP134 – 🌱 Henry Obispo is growing a new Bronx. Also known as The Sustainable Papi, this eco-gastronomer is reimagining food systems—one 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.🎧 Topics Covered in This Episode:🏙️ From Rooftop to Reborn Farms – How a 250 sq ft plot sparked a borough-wide food movement.🍲 Food Apartheid vs. Food Deserts – Why one term tells the real story.🛸 Afrofuturism in the Garden – Dreaming up new systems through imagination.🔥 Bronx Hot Sauce – The spicy success of local peppers and community growers.🍽️ Culinary Diplomacy – What Henri learned as the U.S. food ambassador to Fiji.🌾 Plants Tell Stories – How food, medicine, and migration shaped the diaspora.🌮 Mushroom Tacos > Everything – Why Mexicocina makes the best tacos in NYC (yes, really).🌍 A Tale of Two Bronxes – Gentrification, luxury towers, and community resistance.📚 Botanical Storytelling – Three years of curating 200+ plants at the NY Botanical Garden.🌿 Future of Herbs – Researching what grows next—and who should benefit.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!

🎙️ EP133 – 🍽️ Johan Jörgensen thinks so. The Sweden Food Tech founder joins Eric to talk about how our food system got so broken—and 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 what’s possible when innovation meets the kitchen.🎧 Topics Covered in This Episode:💥 From Tech to Food – Why Johan left casinos and dating apps to fix the food system.🌍 Big Food, Small Blame – Why blaming food corporations misses the point.🥦 Fixing Food Fixes Everything – From climate to chronic disease.🧪 Industrial Calorie Machines – How we built a system for shelf life, not health.👩‍🍳 Chefs Will Shift the Planet – Why you (yes, you) are the most important people in the world.🩸 Blood Dessert QR Codes – A mind-blowing dish that turns diners into donors.🧑‍🍳 Community Leadership in Crisis – The chef who fed NYC's first responders during COVID.🍫 Chocolate from Beer Waste – Saving the planet, one fermented truffle at a time.🥳 Punk Fine Dining – A Stockholm restaurant that locks up your phone and turns up the party.🇸🇪 Swedish Food Culture – From Protestant porridge to New Nordic liberation.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!

🎙️ EP132 - 🧀 Phil & Eric dive headfirst into the funky, melty, glorious world of cheese. From trashy cravings in Japan to British blues that rival France 🇬🇧, this episode is an unfiltered ode to curds and whey from a cooks point of view.🎧 Topics Covered in This Episode:🧀 Cheese Plates & Rage – Why asking for one off-menu might get you cursed out.🔥 Crispy Cheese Cones – What are Adios de Queso and how do you shape them while hot?🍄 Secret Sauce Hack – Why parmesan is the MSG of the West.🐟 Cheese + Seafood? – From Chilean scallops to a haddock gratin that made us weep.🇯🇵 Yoshinoya's Cheese Gyudon – Japan’s most comforting filthy food.🥖 Bread Cravings in Tokyo – That one maître d’ who just knew we needed sourdough and butter.🍰 Camembert Cheesecake? – Innovative desserts that walk the cheese-sweet tightrope.🏴 British Cheese Renaissance – Why Stichelton and real cheddar deserve more hype.🫕 Fondue Fails & Asterix Rules – Don’t drop your bread… or risk getting whipped.🎄 Raclette Traditions – Melty alpine joy, and why it's the kind of meal that demands a nap.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!

After almost 2 decades of working in some of the best restaurants in the world, Phil & Eric have a lot of stories to tell and things to set straight!Put Luck Food Talks are unfiltered, unapologetic conversations about food, the crazy stories inside Michelin Star kitchens, and anything involving the search for the most delicious dishes.With these two experienced chefs, you'll discover some of the best places to eat, how to apply professional techniques at home and just some good old fashioned real talk amongst food-obsessed friends.

🎙️ EP131 – How to Build a Restaurant That Actually Works 🔥 From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from 🇪🇸 San Sebastián, after stuffing ourselves at eight restaurants in three days, we break down what makes or breaks a kitchen—from cardboard mockups on basketball courts 🏀 to why your fryer should be as easy to replace as a Lego block 🧱.🎧 Topics Covered in This Episode:🚗 Post-Trip Food Coma – How we survived eight restaurants in three days (barely).🏗️ Restaurant Openings – What really happens before the first guest walks in.🏀 Kitchen on a Basketball Court – Why the best kitchens get built on a gym floor first.🧽 Polishing Metal Walls – The insane design choices that cost you time, money, and sanity.♻️ Fake Sustainability – Why it's BS if your chefs still work 14-hour shifts.🔥 Smoky Kitchens Kill Morale – Why bad ventilation can tank your restaurant.🛠️ Kitchens Must Be Lego – If you can't replace it easily, you're screwed.📦 Tupperware & Trays – The boring but expensive details nobody warns you about.🥄 Utensils & Tableware – How a €4,000 mistake in plate buying can haunt you.📋 Staff Planning Reality – How your dream team shrinks when real budgets hit.🥕 Supplier Nightmares – Why "best produce" claims don't mean squat without tasting it yourself.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥Enjoy!

🎙️ EP129 – From Hong Kong to Rioja 🍷Jade Gross didn’t follow the rules—she broke them. Born in 🇭🇰 Hong Kong, trained in human rights law ⚖️, and thrown into the fire at Alain Ducasse’s Plaza Athénée 🔪, she became head chef at Mugaritz by 26 ⭐️. Now a winemaker, she’s shaking up La Rioja one bottle at a time—with the same fire she brought to Michelin kitchens 🔥🍇..🎧 Topics Covered in This Episode:🏛️ From Human Rights to Haute Cuisine – How law school led to culinary school in Paris.🥲 Crying at Alain Ducasse – The brutal reality of top kitchens and what kept her going.🔥 Mugaritz Years – Becoming head chef and leading R&D in one of the world’s best restaurants.🍇 First Spark of Winemaking – A road trip, a sommelier’s tip, and a friendship that changed everything.🚪 Breaking Into Rioja – How hard it is to be accepted when everyone knows everyone.⛰️ Nature Rules Here – No irrigation, no shortcuts, just raw experience and tough vintages.🥢 Chinese Palate, Spanish Wine – Why her wines pair better with Chinese food than you’d think.🧪 Trial & Error – Cooking teaches quick feedback; winemaking is slow, uncertain, and risky.🏷️ Rioja D.O.Ca. – The rules, the paperwork, and why she’s sticking with it (for now).🌍 Global Reach – From Hong Kong to Puerto Rico to Geranium—how her wine found a global table.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🍷 Salut!

🎙️ EP129 – The Noodle Episode 🍜🧵On the backseat from Basque Country to La Rioja 🚗, Phil and Eric slurp their way through one of the world’s most iconic foods: noodles. From hand-pulled Biang Biang in Barcelona to Spätzle beat with insults in Germany, they swap stories, techniques, and personal noodle revelations. Get ready for a whirlwind around Asia, Italy, and beyond—with broth wisdom, chewy textures, and cultural deep dives along the way.🎧 Topics Covered in This Episode:🌏 Where Did Noodles Really Come From? – The China vs. Italy debate.🐖 Spätzle and Verbal Abuse – Beating dough while yelling Du Sau! (You pig)🔥 Biang Biang Noodles – XXXXL tagliatelle and Lao Gan Ma bliss.🍲 The Power of Broth – Why a good pho hits your soul.🇻🇳 Pho for the French? – Colonial history in a bowl of beef broth.🥢 Soba Secrets – Cold noodles, dipping sauces, and buckwheat tea.🦶 Udon and the Foot Knead – Traditional Japanese noodle-making you step into.🥚 Noodle Shapes & Functions – Why pasta isn’t just pasta.🥣 Tradition vs. Innovation – How today’s classics started as rebellious experiments.🌍 Food as Cultural Osmosis – Beyond borders, beyond appropriation.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcastEnjoy 🍷

🎙️ EP128 – Let’s Talk About Game 🦌🔥 On the road to La Rioja 🚗, Phil and Eric dive deep into the wild world of game cooking—from 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.🎧 Topics Covered in This Episode:🦌 What Makes Game “Gamey” – From horsehair aroma to blood and iron.🔫 The Ethics of Hunting – When hunting supports biodiversity and healthy ecosystems.🐗 Eric's wild boar encounter - He prevailed!🍞 Offal Toast & Whole-Animal Cooking – Why great game cooking respects the entire animal.🍷 Perfect Pairings – Why heavy red wine and venison are a timeless match.🥩 Raw Game? – Venison tataki, tartare, and how to prep it safely.🧪 Chocolate in Sauce? – Tricks and old-school techniques that make game shine.🇫🇷 Lèvre à la Royale – The most decadent French game dish you’ve never made.🐍 Is Snake Game? – Drawing the line between wild and weird.🥄 Game Jus 101 – How to turn bones into liquid gold.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcastEnjoy!

🎙️ EP127 – Do desserts in fine dining restaurants kinda suck?🍰😬Phil and Eric are cruising through the Basque Country🚗, having a fun argument about whether dessert is the most forgotten course in fine dining. From €500 vanilla to minimalist pastry takes, it’s a sweet and salty ride.🎧 Topics Covered in This Episode:🍮 Dessert Fatigue – Why the final course often feels like a letdown.🍦 18-Euro Vanilla Ice Cream – What made it worth it (and what it taught about generosity in cooking).🧀 Cheesecake with a Twist – The Fismuler version that became a signature.🍫 The Psychedelic Chocolate Plate – A Tokyo trip that changed everything.🌿 Vanilla Rage – Why real vanilla is misunderstood, misused, and underappreciated.'🧁 The Pastry Chef Culture Clash – When classic patisserie meets minimalist fine dining.🍓 Seasonality & Sentimentality – What makes a dessert truly memorable.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🎧 Enjoy🔥🍷

🎙️ EP126 - Phil and Eric are having breakfast on Zurriola beach—coffee in hand, cheesecake on their laps—and diving into philosophical food talks. ☕🧀 From their dinner at Muka to how a dish becomes “tradition” in just 20 years, they explore why the gesture matters more than the recipe, and what it really means to recognize magic in cooking.🎧 Topics Covered in This Episode:🧀 Blue Cheese Cheesecake?! – The secret ingredient at AMA and why you can’t taste it—but you’d miss it.🍪 Cookie Crust Debate – Eric’s favorite Basque-style cheesecake isn’t from Spain—and it has a cookie crust.🔥 Pil-Pil Sauce Explained – How Mugaritz hacked fish gelatin to make this iconic Basque sauce from anything.🌍 What is Tradition, Really? – Why Basque cheesecake feels ancient but isn’t even legal drinking age.🥄 Basque Cuisine in One Word – Subtleness vs. Pure—how they define the style that shaped their cooking.🥔 The Gesture vs. The Recipe – Tortilla, rice, and why attention to detail makes or breaks a dish.🎯 What is Intuition in Cooking? – Experience, passion, and the intellect behind “just knowing.”✨ Recognizing Magic – The chef’s true job: spotting extraordinary flavors others might overlook.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🎧 On Egin! 🔥🍷

🎙️ EP125 – 🇪🇸 Eric and Phil kick off their Basque journey in San Sebastián—the land of grills, pintxos, and legendary chefs. 🔥🐟 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 🙌🍷. The eating extravaganza begins!🎧 Topics Covered in This Episode:🧢 The Soup Hat Debacle – Eric buys a vintage cap in Japan, but the kanji translation takes a weird turn.🍽️ Is San Sebastián Overhyped? – Locals question the Basque food boom—is it politics or legit greatness?👨‍🍳 The Legend of Arzak – Why a photo of Juan Mari Arzak got a two-minute standing ovation in Germany.🌊 Gros Beach Was Fake?! – How San Sebastián’s iconic beach and culinary center faced heavy opposition.🔥 Basque Cuisine 101 – The holy trinity: produce, fire, and minimalism. Why this style captivates chefs worldwide.🍄 Mushroom Soup at the Drugstore – Food culture in the '60s and how it laid the groundwork for Basque fine dining.📜 The 14 Apostles – How Basque chefs rebelled against French cuisine and launched a culinary revolution.🥩 Grilling Wars – Two schools of fish grilling: Orio vs. Getaria. Who threw it on the fire first?🧀 Basque Cuisine Goes Global – From grill cages to cheesecakes, how local traditions became international icons.🏰 Lobsters in Medieval Cages – Casa Camara’s wild centerpiece and the 140-year-old restaurant legacy.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🎧 On Egin! 🔥🍷

🎙️ EP125 🎤 🔥Eric finally takes the hot seat! 📺 The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin 🌟 star that cemented his path in fine dining. From improvising in Venezuela’s 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 wasn’t for him, how he found his way into food research & innovation🔬 and why he no longer calls himself a chef. 👨‍🍳🎧 Topics Covered in This Episode:🍽️ The Iron Chef Moment – How a single TV episode sparked Eric’s obsession with cooking.🏡 Does a Foodie Family Matter? – Why growing up in a food-loving household isn’t necessary to become a great chef.🎬 Cooking vs. Filmmaking – Eric’s original plan was to cook while studying film—but reality hit hard.💡 The Most Valuable Lesson – Working in Venezuela meant constant improvisation—no oil? No problem.⭐ Getting Mugaritz’s Second Michelin Star – What it was like when the restaurant earned its second star.🍽️ Why Eric Never Wanted a Michelin Star – His views on fine dining, overwork, and kitchen "cults."🍕 The Almost-Pizzeria in Berlin – Why his dream restaurant never happened and how Berlin sucked him into a creative limbo.🔬 Basque Culinary Center – How Eric’s journey led him to R&D, food tech, and beyond—combining his love of food, design, and innovation.👨‍🍳 Why Eric Doesn’t Call Himself a Chef Anymore?📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks🎥 YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🎧 Bon Appétit! 🍴✨

🎙️ EP123 – 🍽️ Eric and Phil take on parsley—the most unsexy, overlooked, yet somehow everywhere herb. Is it a true kitchen workhorse or just a sad, obligatory garnish? 🤔🌿 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 🍨🌱, they explore how chefs actually use it—and whether it deserves more respect in the kitchen. 🔪🔥🎧 Topics Covered in This Episode:🌿 Parsley: The Herb That’s Everywhere – Why it’s underrated despite being in every kitchen.🛠️ The Perfect Parsley Oil – A chef’s technique for making vibrant green parsley oil.🍄 Summer Truffles – Why you should never shave summer truffles and the right way to use them.🍨 Parsley in Dessert?! – How parsley oil can create an intense, herbaceous parfait.💰 The Truffle Experience: Don’t Be Cheap – Why one microgram of truffle isn’t enough—commit or go home.🍽️ Chef Generosity Matters – Lessons from Thomas Keller on why the best meals should feel abundant.🕵️‍♂️ The Curly Parsley Conspiracy – Where did the classic garnish come from? Aesthetic choice or something deeper?🌆 Truffle Tales From Dubai – Throwing truffle shavings like dollar bills in the club📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks🎥 YouTube: Pot Luck Food Talks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🎧 Bon Appétit 🌿🍴

🎙️ EP122 – Can Food Be Funny? The Playful World of Culinary Humor🍽️ Eric and Phil dive deep into the world of humor in food—from 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 sometimes… a total disaster. If you thought fine dining was all about stiff upper lips and seriousness, think again! 😂🍴🎧 Topics Covered in This Episode:🍴 What Is Humor in Food? – Defining playful dining and how it impacts the overall experience.🔪 Choosing Your Weapon of Choice – Steak knives like medieval swords? How a simple choice adds fun and personality to a meal.🎲 The Bad Luck Steak – The legendary story of a steak that no one got to eat. Why? Bad luck... and a hilarious prank by the chefs.🎭 The Mugaritz Experience – When playful food goes wrong. Is provoking strong reactions worth the risk of guests hating their meal?🌧️ The Floating Cloud Dessert – A viral dish made of foam that floats through the air before landing on your plate. Is it genius or just gimmicky?🤵 Humor in Service – How a witty maître d’ or a clever waiter’s comment can completely transform a dining experience.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks🎥 YouTube: Pot Luck Food Talks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? Click here🎧 Find out if humor really belongs in fine dining or if it’s all just a joke! 😅🍴

🎙️EP121: Bitterness—the one flavor no chef deliberately adds to a dish… 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 it’s actually a chef’s secret weapon.🎧 Topics Covered in This Episode:🍽️ Why chefs rarely add bitterness on purpose🥬 The best (and worst) bitter ingredients in food🍸 Negronis: bitter cocktail or sweet drink?🍊 The hidden science behind citrus peels & marmalades🦆 Duck + chocolate—it's fool proof!☕The crazy 9-step way to reuse coffee beans in cooking🥩 Claude Bosi’s insane technique: roasting beef in coffee📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: instagram.com/potluckfoodtalks📺 YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? https://www.potluckfoodtalks.com/advertise-on-the-podcast/🎧 Listen now and embrace the bitterness! 🥗🔥

🎙️ EP120 – Ready to crack open eggs like never before? 🍳 Eric and Phil strip down the world of eggs—from 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! 🔥👨‍🍳🎧 Topics Covered in This Episode:🥚 Gordon Ramsay’s scrambled eggs – what is that?🍳 Frying an egg like a pro – why most chefs struggle with it🇪🇸 The Spanish obsession with undercooked food – tortillas, cheesecakes, and rare steak🔥 Why soufflés are the kind of cooking the world needs more of🍚 Japanese rice culture – why they treat steamed rice like a work of art🥢 Chawanmushi & the Rome of Asia – how China influenced steamed egg dishes across the continent🥄 Egg-based sauces & umami bombs – from soy-cured yolks to Noma-style egg sauces📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: instagram.com/potluckfoodtalks🎥 YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? Click here🎧 Listen now and get cracking! 🍳🔥

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.🎙️ Topics covered in this episode:🍽️ The reality of running a restaurant in Paris – you're either good, or you're gone🥮 Galette des Rois – a once-a-year French pastry tradition🧀 The magic of a simple French grocery run (cheese, butter, baguette = perfection)🔥 Rotisserie chicken & potato gratin from a butcher shop? Yes, please.🥟 The secret to boudin noir wontons & crispy veal head terrine💰 How affordable pastry prices prove good food shouldn't be a luxury🇫🇷 Paris vs. other food cities – is it still the world’s culinary capital?🍽️ Restaurants & Places Mentioned:Le Servan – leservan.frCarboni’s – carbonisparis.comCyril Lignac’s Boulangerie – cyrillignac.comCafé Kitsuné – @cafekitsuneYam’Tcha – yamtcha.com📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks🔗 Instagram: @potluckfoodtalks🔗 YouTube: Pot Luck Food Talks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? Click here🎧 Listen now and get hungry.

What’s it like for a Venezuelan chef to cook for Ferran Adrià 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 world’s most competitive food scenes—all while staying true to his roots.Check out more about us at:https://linkin.bio/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Eric and Phil reunite to dive into Eric’s extraordinary 25-day journey through Japan. From unforgettable sushi omakase experiences to exploring the depths of Japan’s fermentation traditions, Eric shares vivid stories of his culinary pilgrimage. The duo discusses highlights like yakitori perfection, Kyoto’s serene temples, and the artistry behind Mount Fuji-inspired cuisine. With tales of fugu feasts, innovative bar encounters, and discovering Japan’s delicate balance of tradition and innovation, this episode captures the magic of a food lover’s dream trip.Check out more about us at:https://linkin.bio/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

🎙️🍳 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 “because I said so,” and why empathy might be the secret sauce for a happy brigade. If you’ve ever wondered how to lead without losing your cool, this episode’s for you! 🔥👩‍🍳Check out more about us at:https://linkin.bio/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

In this episode, Eric sits down with Cristina Megías, 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.Check out more about us at:https://linkin.bio/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

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 Diacá 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.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Recovering from a legendary night at Noma’s 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.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Eric sits down with David Egui, Culinary Chargé d’Affaires, 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.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It’s 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 plate—right down to adding edible insects. Michael’s behind-the-scenes tales bring the lab’s 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.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

In this episode, Eric reconnects with his longtime friend Adriano Mejía, a talented chef with an inspiring journey. From his early food memories in Ecuador to working in legendary kitchens like Fäviken and some of the Basque Country’s finest establishments, Adriano shares the steps that shaped his career. The conversation culminates with his latest endeavor: creating a Basque cheesecake shop that’s already making waves. Tune in for a story of passion, perseverance, and the pursuit of culinary excellence.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Chefs Phil and Eric dive into the art and philosophy of food travel. Drawing from their personal journeys and culinary escapades, they discuss the do’s and don’ts 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 you’re planning your next trip or dreaming of far-off flavors, you won’t want to miss this one!Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

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.If you want to support us:http://patreon.com

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 flavors—like Nikkei and Basque traditions—with 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 who’s 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 “Ten Commandments of Nouvelle Cuisine,” 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. It’s 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 breakfast—one 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. It’s a fun mix of rivalry, reflection, and rich morning flavors, where competition meets the comforts of the world’s 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 it’s 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.

Join our pop up dinner in San Sebastian: https://forms.gle/RKaf2fvB71XgVoFU9In the next episode, Phil and Eric take a deep dive into Anthony Bourdain’s iconic article, "Don’t Eat Before Reading This." They explore the gritty truth Bourdain revealed about restaurant kitchens and the industry’s 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. They’ll discuss the highs, lows, and hilarious anecdotes of friends who’ve launched pop-ups, as well as how these ventures became the testing ground for future culinary giants. Whether you’re 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 show’s 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 show’s 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. They’re kicking off this new venture with a pilot episode in Copenhagen, where they’ll dine at Noma, explore the city’s street food scene, and see what surprises unfold along the way. This episode marks the start of an exciting new chapter that you won’t 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 they’ve 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 world’s 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. Yingxin’s 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 world’s 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 world’s 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 Kevin’s latest culinary adventures. They delve into Kevin’s 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 don’ts 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 you’re 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.