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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

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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23:18

Breakfast in Basque Country: Nerding Out on Food by...

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

2025/03/23

🎙️ 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

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27:56

Basque Country: A Culinary Adventure Begins

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

2025/03/16

🎙️ 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

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45:09

Eric's Journey: Burnt, Bruised & Michelin-Scarred

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

2025/03/09

🎙️ 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

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35:01

A Parley on Parsley: Probably the Most Underrated Herb

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

2025/03/02

🎙️ 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

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27:21

Exploring Humor in Dining: From Playful Dishes to...

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

2025/02/23

🎙️ 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

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27:49

Bitterness: The Most Avoided Flavor in Cooking?

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

2025/02/16

🎙️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:

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32:27

Eggs: Sunny-Side Up, Over-Easy, Scrambled,...

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

2025/02/09

🎙️ 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

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20:32

Bistros, Baguettes, & Boudin Noir: Phil's Parisian...

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

2025/02/02

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

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25:34

Becoming a Chef: How a Venezuelan Chef Redefines...

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

2025/01/26

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: LinktreeIf you want to support us on Patreon

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28:49

25 Days in Japan: Eric’s Culinary Pilgrimage from...

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

2025/01/19

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,

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25:54

Kitchen Leadership 2.0: Creating a Team that Stays

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

2025/01/12

🎙️🍳 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

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32:47

From Lab to Table: Cristina Megías on Scaling Noma’s...

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

2025/01/05

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

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24:37

Becoming a Chef: Debora Fadul on Reviving Guatemalan...

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

2024/12/29

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

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66:40

Noma 2024 - Vegetable Season: A Course-by-Course...

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

2024/12/22

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

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31:59

David Egui on the Power of Culinary Narratives and...

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

2024/12/15

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

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31:01

Inside the Nordic Food Lab: Michael Bom Frøst on the...

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

2024/12/08

Eric sits down with Michael Bom Frøst, a founding force at the Nordic Food Lab, 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, showing how local ingredients and fearless creativity took center stage

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22:26

Becoming a Chef: Adriano Mejia's Journey from Fäviken...

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

2024/12/01

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

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