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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

26:40

Impostor Syndrome in the Kitchen: Feeling Like a...

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

2026/02/15

📌 Before we start, we address the recent Noma abuse stories surfacing online 🎙️ EP173 — Impostor syndrome in the kitchen: the quiet fear that you’re one service away from being exposed.🎧 Topics Covered in This Episode:📌 The Noma Allegations ⚖️ Abuse, Power & Social Media 🧠 Impostor Syndrome: Feeling Like You Don’t Belong 🍳 Becoming Head Chef Too Early 📋 Doing the Job Without the Title 🧑‍🏫 Why Chefs Suck at Managing 🎯 Overconfidence vs. Real Skill 🪞 Leaving Your Ego at the Door📩

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27:56

Fusion vs. Confusion: Cooking in a World of Too Much...

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

2026/02/08

🎙️ EP172 — You cook fusion whether you like it or not. With ideas coming from everywhere, coherence is what makes it make sense.🎧 Topics Covered in This Episode:🍳 Fusion Is Inevitable🔥 Cooks hate that word📱 There's Too Much Influence🌍 When Fusion Has Roots⚖️ Fusion vs. Confusion📖 Storytelling vs. Bullshit🍝 No Cuisine Is Pure🏷️ The Label Problem📋 Menus That Don’t Add Up⭐ When Fusion Actually Works🧠 Inspiration vs. Originality🏙️ Cities Shape Flavor🌮 Borders Move, Food Follows📩 Follow

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32:58

Kitchen Punishment Culture: When Chefs Cross the Line

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

2026/02/01

🎙️ EP171 — Abusive Systems. A closed kitchen breeds its own rules: silent wars, punishments, fear, and ego disguised as discipline. This is what happens when power goes unchecked behind the pass.🎧 Topics Covered in This Episode:🔥 Emotion vs suppression in kitchens🍊 Punishment as “respect”⚡ Ego, fear & control🧠 When leadership becomes abuse🕳️ Kitchens as a closed habitat🍺 Addiction, stealing & blind spots🪓 CDP vs CDP conflicts📉 Burnout & long hours🍽️ Doing less, cooking better🧄

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58:10

Douglas McMaster of SILO: Is a Zero-Waste Kitchen...

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

2026/01/25

🎙️ EP170 – Douglas McMaster is the chef behind SILO, the world’s first zero-waste restaurant. He looked into the trash and saw a design failure. This is a chef’s conversation about waste, balance, and why “impossible” is usually just a lack of imagination.🎧 Topics Covered in This Episode:🗑️ The bin as a design failure⚖️ Sustainability as balance🧠 Zero waste as a mindset🥬 Fine dining waste realities🔥 The WASTED pop-up🌍 St. John, Noma, Fat Duck lessons😤 Kitchens that shape who you become🌊

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24:06

The Richard Hart Debate: Cooking Abroad and the Cost...

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

2026/01/18

🎙️ EP169 – When ambition forgets humility, food stops being a conversation and turns into a lecture. Phil and Eric unpack the Richard Hart / Green Rhino controversy in Mexico City to talk about respect, cultural depth, and why cooking in another food tradition starts with listening, not declaring yourself better.🎧 Topics Covered in This Episode:🥖 Bread, Power & Opinion🌍 Cooking Abroad Without Listening🔥 Ambition vs. Arrogance🇲🇽 Why You Don't Mess with Mexicans🍞 Judging a Local Staple🧠

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36:44

New Year’s Hangover Rant: Instagram Beef, Old Books &...

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

2026/01/11

🎙️ 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 ≠

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37:46

Cooking With Enzymes Ft. Kevin Jeung

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

2026/01/04

🎙️ 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🧪

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28:43

Trash Talk: Chefs Are Throwing Flavor Away

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

2025/12/28

🎙️ 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

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35:37

Ticket Nightmare Before Christmas Service

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

2025/12/21

🎙️ 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,

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34:35

Modernist Cuisine: The Art and Science of Cooking?

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

2025/12/14

🎙️ 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

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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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