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PODCAST

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Chef Phil & Eric | Experienced Cooks & Restaurant Insiders

Two decades on the line leave scars, stories, and a way of seeing the world that doesn’t wash off with the apron.Pot Luck Food Talks is where the chef lifestyle gets laid bare—raw chef talk, the kind you don’t hear in PR interviews.Phil & Eric aren’t here to romanticize. They’re here to trade food stories that smell of sweat, butter, and burned fingers. Stories about the beauty and brutality of restaurant culture, the quiet rules, and the loud disasters.It’s the truth about Michelin Star

arts food

All Episodes

29:29

Tuna: Tataki, Tartlets & Toro Dreams

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/08/03

🎙️ 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

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30:56

Asador Etxebarri: A Course by Course Restaurant Review

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/07/27

🎙️ 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

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28:02

Foie Gras: Stories From The Slaughterhouse

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/07/20

🎙️ 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,

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23:30

Basque Cheesecake: Why It's Taking Over The World

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/07/13

🎙️ 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 –

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28:48

Phil's Return to Dubai + Finding Your True Culinary...

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/07/06

🎙️ 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

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31:45

The Caviar Queen Ft. Jackie Villena

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/06/29

🎙️ 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

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26:33

How much Umami is too much Umami?

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/06/22

🎙️ 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

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29:19

Food Science: From Fine Dining to Harvard Ft....

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/06/15

🎙️ 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.🌟

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30:01

Fish Soup: MSG Everywhere All at Once

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/06/08

🎙️ 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

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24:17

Fat Club: Oh Ghee, I Buttered My Schmaltz Again

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/06/01

🎙️ 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:🧠

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31:18

Japan for Cooks: A Deep Dive Into Flavor, Precision,...

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/05/25

🎙️ 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

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39:13

Eco-Gastronomy: Transforming Food in the Bronx Ft....

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/05/18

🎙️ 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

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30:06

Food Systems Ft. Johan Jörgensen: Can Chefs Save the...

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/05/11

🎙️ 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 –

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26:43

Cheese

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/05/04

🎙️ 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

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1:31

Trailer - Pot Luck Food Talks

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/04/27

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

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33:48

Restaurant Openings: Design Mistakes That Cost Time,...

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/04/27

🎙️ 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

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33:53

Becoming a Chef: Jade Gross Cried at Ducasse, Led...

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/04/20

🎙️ 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

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25:31

The Noodle Episode

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/04/13

🎙️ 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

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28:52

Game on: Pluck It, Shoot It, Eat It!

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/04/06

🎙️ 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

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23:10

Desserts: The Forgotten Course in Fine Dining...

Pot Luck Food Talks: Kitchen Stories From Behind the... ·

2025/03/30

🎙️ 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

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