Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

di Chef Phil & Eric | Experienced Cooks & Restaurant Insiders

Cibo Documentari

Stagione 1

A Rat on the Pass: When Should You Walk Out of a Bad Kitchen?

🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it. 🎧 In This Episode: 🚧 Where Adapting Stops Being Professional 🧳 Taking a Job Without Seeing the Kitchen 🐀 Rats, Old Pipes and Building Management 🥚 When the Owner Ignores Food Safety 🗣️ Undermining Authority in Front of the Team 🔥 What Rough Kitchens Teach You 🧾 À La Carte vs. Tasting Menu Pressure 🔑 Before You Rent a Restaurant Space ☀️ Underground Kitchens and Natural Light ⚙️ Reliable Equipment vs. Fancy Tech 🚰 Cooking at Events with No Running Water 🏡 The Kitchen Space You'd Buy 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Front of House vs. Back of House: Why Do Floor and Kitchen Keep Fighting?

🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together. 🎧 In This Episode: ⚔️ Why the Kitchen and the Floor Clash 🍽️ The Skills Behind a Great Floor Team 👀 Why Cooks Should Work the Floor 📣 Overpromising and the Communication Gap 🎭 Tact, Timing and Choreography on the Floor 🧱 How Bad Bosses Push Good People Out 🤗 Warm Service Without Groveling 📚 The Best Books on Restaurant Service 🥜 Accommodating Allergies Without Losing Quality 🧩 Connecting the Dots in a Guest's Meal 🧭 Planning Events with Every Department Head 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Better Restaurant, Less Money: Why So Many Cooks Are Broke?

🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money? 🎧 In This Episode: 💸 Why Better Restaurants Often Pay Less 🏦 Michelin Restaurants Don't Make Money ⚖️ Stars, Short Hours, Good Pay: Pick Two 🙋 How to Ask for a Raise 📚 Why Nobody Teaches Cooks About Finances 🏭 Better-Paying Jobs Outside Restaurants 📝 Writing a Business Plan While Working 👔 Are Owners to Blame for Low Pay? 🔪 Are Cooks Paid Fairly for Their Skills? 🧠 Thinking Like a Business Owner 💶 Earning More vs. Saving More 💼 Side Income Without Quitting Your Job 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Is It Too Late to Become a Cook? Too Old for the Line at 30, 40, or 50?

🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50? 🎧 In This Episode: ⏳ Is 30 Too Late to Start Cooking? 🎨 Bringing Skills From a Past Career 🚪 The "Run a Section by 35" Rule 🧑‍🍳 What Outsiders Bring to the Kitchen 👅 Learning to Eat, Not Just Cook 🏖️ Don't Open a Restaurant to Retire 🧪 Food Careers Beyond the Line 📉 Why Restaurants Fade: Trends vs. Good Food ⭐ Should You Stage in Michelin at 35? 🏺 Craftsman or Hobbyist: Why Foundations Matter 🗺️ Make a Plan, Find Your Edge 🪂 Why It's Still Worth the Leap 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Culinary Fundamentals: Can Cooks Still Make a Stock?

🎙️ EP203 — What should every cook actually know? Culinary fundamentals, who decides what they are, and whether they have changed? 🎧 In This Episode: 🧪 Why Nobody Makes Stock Anymore 🧭 Who Decides What the Fundamentals Are 📋 Having a Plan and a Clean Section 🍳 What a Trial Shift Really Tests 🥬 Cleaning Vegetables and Picking Salad 🥗 Making a Dressing and Seasoning It 🍶 The Japanese Order of Seasoning 🌡️ How Heat Changes Texture 🐟 Cleaning Fish, Poultry and Whole Animals 🥩 Chasing the Maillard Reaction 🍲 The Five Stocks to Master 🍮 Pastry, Doughs and Writing Recipes 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Push It Till It Punches You in the Face: Seasoning, MSG and Cooking Fish Over Fire

🎙️ EP202 — Tasty is NOT enough: push the salt, push the acid, push past the point where you'd normally stop. 🎧 In This Episode: 🥋 What Chefs Spend Years Perfecting 🔥 Cooking Fish Over Fire by Feel 🔍 Spotting What a Dish Is Missing 🍋 Balancing: Acidity, Salt & Sweetness 🧂 How Far to Push the Seasoning 🥄 Tasting and Adjusting as a Sauce Reduces ✨ Is MSG Cheating? 🌿 Fish, Vegetables and Underused Herbs 🐟 Grilling a Whole Fish Over Charcoal 🎶 What Plays in the Kitchen Before Service 🍲 Chef Flex: Keeping the Sides of Your Pots Clean 📺 Food Content Worth Watching 💿 Phil's "Work Hop" Playlist: https://open.spotify.com/playlist/2lrYhrNDzYzAgISjqMBRg5?si=CBeS4LaeSqmz62qPRnFT9A&utm_source=whatsapp&pi=UAI8g7J2TcK60 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

The Cook's Expiration Date: Was Bourdain Right About 37?

🎙️ EP201 — Bourdain said cooks are done after 37: does a cook expire, or does kitchen culture expire them? 🎧 In This Episode: ⏳ The Expiration Date of a Cook 🧑‍🍳 Stepping Back from the Line 🩹 Injuries as a Badge of Honor 🧊 What to Do When Someone Cuts Themselves 😐 Gallows Humor in a Kitchen 🔥 Knife Scars and Hot Oil Burns 🗣️ Saying Behind and Meaning It 🧱 Floors, Footwear, and Heavy Lifting 🤒 Being Afraid to Call in Sick 💪 Bragging About 16 Hour Shifts 💶 Who Pays for Kitchen Injuries 🥋 Cooking into Your 50s and 60s 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Everyone Claps When the Chef Claps: How Accurate Is The Menu?

🎙️ EP200 — We review The Menu and trace it back to the real kitchens behind it: Willows Inn, Lummi Island, Noma, Mugaritz, and more. 🎧 In This Episode: 🎬 Why The Menu Feels So Familiar 🏝️ The Real Restaurant Behind the Movie ⭐ The Restaurants the Director Cites 🔪 Who Designed the Food on Screen 🛏️ Bunk Beds and Staff Housing 🕯️ When a Kitchen Becomes a Sect 🏅 Chasing Recognition, Not Perfection 🍞 The Bread Course With No Bread 📱 Instagram Food Is the New Bullshit 👨‍🍳 The Foodie Who Couldn't Cook 🍔 Never Forget Why You Started 🎞️ Should Cooks Watch The Menu? 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

Same White Jacket, Different Job: Is Becoming a Head Chef a Reward or a Punishment?

🎙️ EP199 — The day you get promoted is often the day you stop doing the thing that got you there: More responsibility, more time, and a raise that can still leave you poorer per hour. 🎧 In This Episode: 👨‍🍳 A Promotion Means Getting A New Job 🚀 Getting Promoted Before You're Ready 🧠 Learning to Read Your Team ⏰ When Turning It Down Makes Sense 🙅 The Cost of "That's Not My Job" 💰 How to Actually Earn a Raise ✈️ Taking a Pay Cut to Learn More 🔪 Why Fundamentals Beat Titles 🙋 Admitting What You Don't Know 💷 Learning the Business Side 📍 Which Kitchens, and How Long to Stay 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

The Knives Episode a.k.a. Don't Touch My F#cking Knife

🎙️ EP198 — Cooks sharpen it, name it, refuse to let anyone else touch it. 🎧 In This Episode: 🔪 The Three Knives Every Cook Needs 🗡️ Gyuto, Bunka or Nakiri? 🚫 Never Touch Another Cook’s Knife 🩹 The Worn Blade as a Badge of Honor 💔 Stolen Knives and Lifelong Tools 🍞 The Most Underrated Kitchen Knife 🐟 Deba vs European Fillet Knives ✋ Grip, Calluses and the Right Fit 💸 Sharp and Cheap Beats Expensive and Dull 🪨 Sharpen First, Buy Japanese Later 🇯🇵 Knife Brands That Last a Lifetime 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy

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