Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ 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.

🎧 Topics Covered in This Episode:

🥂 When Is It Too Late to Say Happy New Year?

🥩 What's a Good Roast Beef?

📚 Falling Back in Love With Old Cookbooks

🗺️ Building a San Sebastián Food Guide

🥟 Knödel Explained

🇩🇪 Why Old German Cooking Is Underrated

🇯🇵 Japan Food Notes

🔥 Comment Section Madness

⭐ Michelin ≠ Better Chef

🏫 Coo...

🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.

🎧 Topics Covered:

🧬 What enzymes are (in cook language)

🍍 Pineapple & papaya tenderizing… then eating your meat

🧼 Cold-water detergent = enzyme tech you already trust

🧫 Koji, shoyu, miso, garum: umami on autopilot

🍣 Aged sushi & why “freshest fish” is often a lie

🧪 Pectinase fruit juice wizardry (mandarin cheat codes)

🧷 Meat glue shame & why it’s just...

🎙️ EP166 – Cooking With Trash. This episode is a love letter to the parts we ignore… and the flavor we’re too lazy to earn. If you’ve ever thrown something away and then paid for it again in a different form, this one’s for you.

🎧 Topics Covered in This Episode:

🗑️ Cooking with Trash – Why upcycling is a real chef flex

🥕 The Veg Stock Revelation – Balance, seasons, depth

🧈 Stock Veg Tapenade – Bread-course alchemy

🐟 The Cod Water Crime – Pouring flavor down the drain

💸 Waste Is Expensive – Laziness costs money

🐑 Underrated Cuts...

🎙️ EP165 — Christmas service is the cruelest shift of the year: everyone’s celebrating, you’re bleeding tickets, and the smell of cinnamon just mocks you. Eric and Phil talk why working Christmas Eve always sucks—and the fantasy menu you’d cook for your tribe if you weren’t trapped on the line.

🎧 Topics Covered in This Episode:

🎄 Why Christmas Service Breaks Chefs

🔥 Cinnamon Fantasy vs Kitchen Reality

💭 Should Restaurants Even Open on Christmas?

🍽️ The Christmas Menu Chefs Dream About

🥔 Chips, Caviar & Low-Effort Luxury

🍞 Are We Tired of Sour Dough?

🎙️ EP164 – 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.

🎧 Topics Covered in This Episode:

📚 What Modernist Cuisine Actually Is

💸 The 500€ book and who it was really for

🧠 Cooking by intuition vs. cooking by process

🧪 When technology helps—and when it gets in the way

🌍 How restaurant scenes evolve

🌶️ Tradition, adaptation & the gentrification debate

🔥 Go Fact Yourself – Why searing doesn’t lock i...

🎙️EP163 – Kitchens Run on Fear. One way or another, every cook learns that the heat isn’t just on the stove—it lives in your gut, your ego, your nightmares. This episode is about a cook’s fear and the tiny mistakes that steal your sleep and shake your sanity.

🎧 Topics Covered in This Episode:

🍳 Fear Runs the Kitchen

💸 Expensive Plates, Expensive Mistakes

🌙 Cook's Nightmares Are Real

🧠 Ego, Failure & First Drafts

✈️ Fear That Moves You

🪦 When Pressure Turns Deadly

🥢 Paranoia Makes You Better

⚠️ All...

🎙️ EP162 – El Bulli is gone. But if you cook today, you’re still cooking in its shadow. This episode is about how one weird beach restaurant rewired modern kitchens, pastry, foams, ferments – and the way chefs think about creativity itself.

🎧 Topics Covered in This Episode:

🏰 El Bulli: The Most Influential Restaurant?

🔧 The Prep Table Revolution – One Long Bench, One Brain

🔥 How Mugaritz, Noma & French Laundry Carried the DNA

🥚 Deconstruction: Tortilla in a Martini Glass & Other Crimes

🧪 Xantana, Agar, Lecithin – Powders That Became Kitchen Gospel

🍺 Beer Courses & Foams – When T...

🎙️ 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.

🎧 Topics Covered in This Episode:

📋 Night Prep Lists – Building a bulletproof station

🐂 Grab the Bull by the Horns – Taking real control of your section (and surviving clopening)

🗣️ Commies, Demi, CDP – Communication and chain of command that actually works

⏱️ Chefs as Project Managers – Living inside a storm of timers

💻 Apps & Excel – Why most kitchen software still sucks Duration: 00:30:53

🎙️ EP160 – We got told we “know nothing about hospitality.” So we cracked open the word, the history, the ego, the danger, and the beauty of inviting someone in.

🎧 Topics Covered in This Episode:

🤬 Instagram Says We “Know Nothing” About Hospitality

📖 Hostis: Guest, Enemy, Stranger

🤝 Host vs Guest — Power, Grace, Boundaries

🎁 The Art of Giving

⭐ Arzak's Bad Reviews -Trip Advisor Rage

🍬 Avant-Garde Gone Too Far

🔥 Elkano × Josh Niland: Two Fish Wizards

🐟 Fish Eyes, Bone “Mero” & Dirty Hands

🍨 Fish Collagen Ice Cream

🪄 Collaboration as Hospita...

🎙️ EP159 - We pray to the tire god—patron saint of burnout and greenwashing. The cult of squared perfection, fake sustainability, and the insanity of chasing stars. This one’s for every cook who’s ever asked—what are we really cooking for?

🎧 Topics Covered in This Episode:

🌿 Michelin’s Vanishing Clover – Green Star sudden disappearance

🛞 Love–Hate with the Tire God – Worship, whips, and whiplash stars

🌟 What Michelin Was (Maybe) – The old religion of “excellence”

✝️ Brand as Church – Crosses, Bibendum, and belief engineering

🎥 Puglisi’s Rant – Square fish, round lies, and waste (the v...

🎙️ EP158 - There’s 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, “Damn… I wish I’d open this.”

🎧 Topics Covered in This Episode:

🌿 Cafe Botanic – Dirty chai, quiet gardens, plant-based cheese that fooled us

🍴 La Brillantina – Latin American fusion done right

🥪 Ultramarinos & Ultra Paninos – Plancha, garum splash, house bread & charcuterie

🐟...

🎙️ EP157 - Foie gras with white chocolate. Anchovies in a cake. Jamón fat in flan. Sounds wrong—until it’s not. This episode is about breaking the rules and laughing at anyone who says, “that’s not how it’s done.”

🎧 Topics Covered in This Episode:

🍰 Savory Desserts – Blue cheese cheesecake, anchovy tart & foie gras ideas

🦆 Foie Gras Ganache – White chocolate, corn nuts & San Sebastián flashbacks

🍣 Sweet Sushi – Truffle, yuzu, and why dessert can be purely savory too

🥖 Bread Course – When carbs take center stage

🧈 Butter vs Olive Oil – The eternal k...

🎙️ EP156 – 700 covers. Tickets spilling to the floor. Grill in freefall. This episode is about the nights everything falls apart, and why that’s where real cooks are made.

🎧 Topics Covered in This Episode:

🔥 Friday-Night Meltdown — When the pass loses the plot and how to reset

🧾 Ticket Tsunami — Reading, batching, and staying ahead of the board

🥩 Grill Triage — “Fire everything” vs. perfect sear and rest

🧠 Prioritize & Execute — Jocko’s playbook for the line

🧘 Detach to Survive — Mind control under pressure

🧮 Mental Mapping — Keeping six tables in your head without dying

📣 Expo D...

🎙️ EP155 – 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.

🎧 Topics Covered in This Episode:

👨‍🍳 Back belly, underbelly, and serving up “The Line Pt. 9”

👀 Open Kitchen Reality – Early signs of trouble before the first ticket drops

🔄 Annoying Guests – The one that rearranged the whole dining room

🧾 Off-Menu Madness – When “Can I have this without that?” breaks the system

💸 Partial Refunds, Full Integrity – Whe...

🎙️ EP154 — Basque fire, Bangkok chaos: From Mugaritz to Noma and now the streets of Thailand, Chef Iñaki Bolumburu turns a 35-seat speakeasy into a traveling txoko where the market writes the menu, charcoal does the talking, and “waste” gets a second life.

🎧 Topics Covered in This Episode:

🏡 Basque Roots – Farmhouse life, family kitchens, and early sparks

🎓 Bilbao School Days – Bad student, good instincts

🔥 Mugaritz Breakthrough – “Everything is possible”

🌍 Learning English in the Kitchen – Cooking abroad without words

👨‍🍳 Noma & Azurmendi – Creativity and foraging on another level

🏛️ Nerua Lessons – Mentors...

🎙️ EP153 – 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.

🎧 Topics Covered in This Episode

🍗 Soggy Chicken Skin — Hainanese chicken, hot-water trick, poached bounce

🌿 Ugly Greens — Army-green spinach

🥧 Recipes That Shouldn’t Work — Boiled-butter citrus curd, silky and perfect

🍝 Overcooked Pasta? — 25-minute spaghetti, risotto-style al dente

🥬 Wok-Fried Salad — Tossing mixed greens hot and fast

🎭 Trends We’d Kill (and Keep) — Gimmicks out, bistro classics forever

😭 When Food Hits Emotion — Gra...

🎙️ EP152 – 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.

🎧 Topics Covered in This Episode:

📈 From Finance to Fryers – line-level pressure on Wall Street and on the pass

🥒 Gilda Memories – a dirty martini that tasted like San Sebastián

🌍 Third-Culture Cooking – India meets the U.S. inside a bun

🧪 Pandemic Pop-Up Playbook – Shopify menus, zero-waste pantries, perfect sell-outs

🧂 Real Spices, Real Problems – potency, ports, and why your cardamom is dead'

🎙️ EP151 – 🍳 Forget the tasting menu. If you want to be a real cook, start in the trenches. 🔥This week we take on audience questions — and crack open the uncomfortable truths young chefs need to hear. ⚡

🎧 Topics Covered in This Episode:

👨‍🍳 Best Advice for Aspiring Chefs – Why foundations matter more than stars

🔥 “F### Tasting Menus” – The lost art of real cooking

🔪 Choosing Your Path – Decision fatigue in a career with too many options

🍚 The Rice Wars – There’s no one right way (sorry, Valencians)

🍗 The Underdog Meat – Why chicken deserves respect

🥂 Berlin Din...

🎙️ EP150 - Julián Otero isn’t here to make you comfortable. As creative chef of Mugaritz, he serves ideas disguised as food—sometimes brilliant, sometimes brutal, never safe. At the most controversial restaurant in the world, the dish isn’t finished until you eat it.

🎧 Topics Covered in This Episode:

🎙️ Intro – Meet Juliano Otero, creative chef of Mugaritz

🤳 Gastro Cringe – calling out bathtub tiramisus & clueless critics

📚 From librarian dreams to kitchen life

💡 El Bulli ambitions & rejection from Basque Culinary Center

👨‍🍳 Inside El Bulli Foundation & working with Ferran Adrià

🤝 Learnin...

🎙️ EP149 – Tourists chase paella. Chefs chase truth. This is Barcelona through a cook’s 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 eats—and why it matters.

🎧 Topics Covered in This Episode:

🌊🐖 Mar i Muntanya – Catalonia’s surf-and-turf DNA

🍝 Canelons + Lobster Butter – humble pasta, obscene sauce

🐟🔥 Suquet, Monkfish & Seawater – fishermen logic in a pot

🇪🇸🏆 Spain’s Case – why Spanish cooking belongs in the pantheon

🎄🍲 Galets at Christmas – meat-stuffed pasta that makes its own broth

🍋🐟 Fismuler Barcelona – Nino Red...

🎙️EP148 – A casual catch-up ☕ turns into a deep exploration of a cook’s career 👨‍🍳—turning points, mentors, and the lessons that shape a chef’s path to excellence ⭐.

🎧 Topics Covered in This Episode:

🍰 The Cheesecake Test – Why eating from the back might mean you’re a psychopath

🔥 Improvising in Caracas – No oil, no problem (fish confit saves the day)

👨‍🍳 Mentors Who Changed Everything – Ruben Martinez, Michel Hopfel, and the craft vs. business debate

🍃 Mugaritz & Beyond – Life lessons from chaos, herbs, and endless mise en place

🥕 When Food Makes You Cry – Hay ice cream, strawberry salads...

🎙️ EP147 – Eric and Phil go all-in on the potato hall of fame—Robuchon’s butter-bomb purée, Heston’s triple-cooked fries, French gratins, plus some real WTF recipes like potato sauces and espumas. The greatest spud dishes every chef should know.

🎧 Topics Covered in This Episode:

🥔 The Potato is King – humble, ugly, glorious

👨‍🍳 Robuchon’s Legendary Purée (60% butter rule)

🍟 Heston’s Triple-Cooked Fries – the recipe that changed fries forever

🔥 Why Technique Matters – turning classics into innovation

🇪🇸 Spanish Fries vs. French Fries – soggy but soulful

🥛 Potato Gratin & Tartiflette – French comfort c...

🎙️ EP146 – From Canteens to Michelin Stars – Giacomo Zani’s career didn’t start in gleaming fine-dining kitchens. It started with peeling potatoes for 400 in a pharmaceutical company cafeteria. Now he’s Executive Chef at Amelia in San Sebastián, running a 2-Michelin-star kitchen and helping launch restaurants from Bangkok to Miami. This is about passion, discipline, and saying yes before you’re ready.

🎧 Topics Covered in This Episode:

🇮🇹 Florence Beginnings – From canteen life to chasing flavor

🍝 Italian Roots – Grandmothers, Bolognese, and milk debates

🏨 Luxury Standards – Four Seasons and the precision omelet

🌍 Global Opening...

🎙️ EP145 – This is tuna, lip-to-tail. From cheeks to collars, marrow to belly—we break down every cut, every technique, and every dish that makes this fish a true culinary heavyweight.

🎧 Topics Covered in This Episode:

🏛️ What Is a Sociedad? – Basque supper club rules & culture

🍽️ Cooking in the Sociedad – Eric’s 100-dish Basque challenge

🥣 Marmitako Deep Dive – Peppers, bonito, and potato theory

🦑 Next Up: Squid in Ink – Eric’s cooking plans

🐟 Bonito vs. Big Tuna – Size, flavor, and grandma’s preserves

🔥 Hay-Fired Tataki – Japanese bonito torched over dry hay

🎙️ EP144 – A Basque Temple of Smoke and Simplicity. It’s nearly impossible to get a table—yet 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.

🎧 Topics Covered in This Episode:

🥣 Pea Broth – A liquid emerald that sets the tone with gentle smokiness

🥩 Our CHORIZO – Melt-in-your-mouth pork butter and restraint in seasoning

🐟 Home Salted ANCHOVIES – Crusty bread, rich fish, and zero vinegar shock

🧀 Fresh Buffalo CHEESE – Mozzarella meets bitter rocket, unadorned per...

🎙️ EP143 – Eric visited a foie gras facility. What he saw wasn’t what you'd expect. This episode is about what it means to kill, eat, and stay honest about both.

🎧 Topics Covered in This Episode:

🦆 What is Foie Gras? – The duck breeds and strange logistics behind it

📦 Born in Spain, Shipped to France – Why marketing determines birthplace

🌾 Duck Life – 90 days of freedom, feeding, and finality

🍽️ Force-Feeding Explained – What Eric actually saw (and didn’t)

⚡ Conscious Slaughter – Electricity, bleeding, and respect

🪷 Ritual vs Cruelty – Saying a prayer before each ki...

🎙️ EP142 – The Rise of the Basque Cheesecake. On the road to Etxebarri, Eric chats with José Pelares—chef, entrepreneur, and founder of LA VASCA, Colombia’s cult-favorite Basque cheesecake brand. From nostalgic late-night cheesecake sessions in San Sebastián to adapting the classic recipe for a new audience, the two dig into what makes this dessert so addictive.

🎧 Topics Covered in This Episode:

🍰 The Cheesecake Origin Story – How a late-night craving turned into a brand

🇨🇴 Exporting Flavor – Bringing Basque cheesecake to Colombia

🧂 Salt > Sugar – Why the best cheesecakes aren’t that sweet

🍪 Cookie Base Con...

🎙️ EP141 – Finding Your Culinary Identity? After a stretch of solo episodes, Eric and Phil are finally back together—and Phil’s got stories. In this episode, he unpacks his new role at the Arts Club in Dubai, from chef’s 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 style—even if it’s German, Sp...

🎙️ EP140 – Chef 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.

She’s cooked in renowned kitchens across the Americas — from Gusto in Bolivia and Barra Lima with Francis Mallmann, to The Inn at Little Washington with Patrick O’Connell — and now serves as Executive Chef at RH’s Champagne & Caviar Cellar, earning her the crown as The Caviar Queen.

🎧 Topics Covered in This Episode:

🐟 Fisherman’s Butter – Ca...

🎙️ EP139 – 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 one’s full of science, swearing, and savory revelations.

🎧 Topics Covered in This Episode:

🇦🇪 Back in the Fryer – Phil lands in Dubai

🍄 What Is Umami, Really? – And why no one can describe it Duration: 00:26:33

🎙️ EP138 – 🔬From 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, Alex’s path is anything but linear. In this episode, she dishes on what happens when food meets science.

🎧 Topics Covered in This Episode

👨‍🍳 First Kitchen Trauma – Crying cooks, forced coffee, and surviving a toxic brigade.

🥘 Traditional Roots – Falling back in love with cooking at La Taverna del Clínic.

🌟 Fine Dining Entry – Product-forward learning at Casa Solla.

🏛️ El Celler Energy – W...

🎙️ EP137 – 🥣 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.

🎧 Topics Covered in Th...

🎙️ 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...

🎙️ 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.

...

🎙️ 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 – D...

🎙️ 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.

🥦 Fixi...

🎙️ 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...

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 – W...

🎙️ 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...

🎙️ 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 – Beati...

🎙️ 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 - H...

🎙️ 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 Psyche...

🎙️ 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 Spai...

🎙️ 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 questio...

🎙️ 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 Mom...

🎙️ 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...

🎙️ 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...

🎙️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 citr...

🎙️ 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

🔥...

🎙️ 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, a...

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...

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.

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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.

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🎙️🍳 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! 🔥👩‍🍳

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If you want to sup...

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 m...

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.

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If you want to s...

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.

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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.

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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 ze...

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.

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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 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...

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 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 sust...

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...

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 firs...

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...

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In 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 en...

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...

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 fo...

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...

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 c...

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.

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, Esther’s 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 jo...

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...

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.

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...

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.

🔥🍴 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 creativity—don'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...

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...

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...

Eric and Rebeca Pérez Gerónimo, 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 li...