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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

34:14

Fear and Loathing in the Kitchen: Why Cooks Are...

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

2025/12/07

🎙️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⚠️

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31:53

El Bulli & Ferran Adrià: The Restaurant That Created...

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

2025/11/30

🎙️ 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🧪

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30:53

Kitchen Management: Prep Lists, Pressure & the Art of...

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

2025/11/23

🎙️ 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

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25:46

Hospitality: The Line Between Caring for Guests and...

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

2025/11/16

🎙️ E160 – 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 🍨

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33:36

Rage Against The Michelin: We Had to Say It

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

2025/11/09

🎙️ 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,

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28:23

Restaurant Vibes: What Makes a Place? | Beyond the Menu

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

2025/11/02

🎙️ 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

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30:40

Savory Desserts: When Sugar Gets Dirty

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

2025/10/26

🎙️ 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

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25:09

When the Ticket Machine Won’t Stop | How Chefs Stay...

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

2025/10/19

🎙️ 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

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31:42

The Line Part 9: Difficult Guests & the Sacred Art of...

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

2025/10/12

🎙️ 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

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37:30

Becoming A Chef: How Pop-Ups Shaped Iñaki Bolumburu’s...

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

2025/10/05

🎙️ 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

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25:39

Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong...

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

2025/09/28

🎙️ 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

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33:04

Make the Burger Only You Can Make Ft. Food...

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

2025/09/21

🎙️ 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

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30:59

Forget Fine Dining, Learn to Actually Cook: Your...

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

2025/09/14

🎙️ 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,

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24:59

Becoming a Chef: Julián Otero Inside the World’s Most...

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

2025/09/07

🎙️ 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 &

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27:48

A Cook's Guide to Eating in Barcelona

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

2025/08/31

🎙️ 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

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36:11

Major Turning Points That Define a Chef’s Career

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

2025/08/24

🎙️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

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27:36

Potato Rhapsody: The Dishes That Made History From...

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

2025/08/17

🎙️ 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

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33:06

Becoming a Chef: From Potato Peeler to...

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

2025/08/10

🎙️ 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🍝

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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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