Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

by Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
FoodDocumentary
Season 1
Kitchen Trends Cooks Are Loving
🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now. 🎧 In This Episode: 🌬️ Ramón Perisé: when terroir becomes your mood 🥩 A poetic name made the same dish taste different 🦗 A grasshopper is basically a shrimp ⚠️ Big Mac garums, 24-hour koji "aging": the gastro-cringe 🍽️ Bring back plain white plates 🔥 The charcoal cooking renaissance 🌫️ Ash to wrap and cure meat 🫐 Berry butter, berry cheese, berry fats 🛸 Jules Verne vs. Josh Niland 🐟 Aponiente grows its own fish in a 3-year salt marsh 🐑 Marsh lamb tastes like the marsh (The Sportsman, Kent) 📩 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!
S1 · E189
Jun 7, 2026
30:44
9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
🎙️ EP188 — Dutch fermentation specialist Christian Weij on why Koji works on any ingredient, why salt selects rather than kills, why rushing your miso is leaving 391 flavors undeveloped. Oh, and why the best Koji incubator he ever built was a sauna. 🎧 In This Episode: 🔥 Fermentation came before fire. 🧂 Salt selects bacteria, it doesn't kill them 🔬 9 flavors vs 400: the miso data ⏳ No shortcuts: wooden barrels, full fermentation 🚗 Driving miso an hour to a Michelin kitchen mid-service 🌽 The exclusive corn miso 🍄 Koji works on any substrate 🛁 A sauna turned 150kg Koji incubator 🌍 African fermentation: 900 cultures, zero coverage 📩 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!
S1 · E188
May 31, 2026
38:31
Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
🎙️ EP187 — If done right, it's one of the best salads there is. Sweetheart cabbage. Sharp vinegar. Dressed à la minute. Everything we've learned and haven't learned about coleslaw. 🎧 In This Episode: 🥬 One of the best salads there is ⏱️ Dress à la minute (or it weeps) ✅ Sweetheart cabbage, not Napa 🧪 Kimchi and food-as-medicine? 🥄 The dressing: mayo + yogurt + acid 💥 Sharp distilled vinegar hack 🧅 Cut the onion the right way 🌶️ Pitt Cue's green chili coleslaw 🍏 Green apple, kohlrabi, carrots 📋 Phil's full coleslaw recipe 🍍 Arturos and Venezuelan pineapple coleslaw 🐟 Brussels hearts & kimchi-juice beurre blanc 🥟 Forgotten German cabbage cooking 📩 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!
S1 · E187
May 24, 2026
30:09
The Garlic Episode: A Professional Cook's Approach to the Clove
🎙️ EP186 — Smash your cloves. Wait 10. Then cook it. Everything we've learned and haven't learned about garlic. 🎧 In This Episode: 🧄 Can there be too much garlic? 👨‍🍳 Ben Morgan's nixtamalized garlic at Mugaritz 🔬 Dani Lasa taking the soul out of a clove 🇱🇧 The original alioli had no egg 🍅 Stop drowning your pan con tomate 🥒 The tiny-garlic-big-umami pickle rule 🫒 The methodical Basque way 🍜 Mayu: The black garlic oil 🖤 Why we're over black garlic 💙 What makes garlic turn blue 📩 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!
S1 · E186
May 17, 2026
29:33
Culinary Elegance: Why Simple Food Is So Hard for Cooks
🎙️ EP185 — Great dishes have no unnecessary BS. Just good craft stripped down to the essentials. This episode gets into restraint, confidence, quiet technique, and the kind of cooking that has nowhere to hide. 🎧 Topics Covered in This Episode: 🍽️ What Makes Food Good 🧱 Substance Over Style 🐓 The Problem With Chicken 🍝 Why Cooks Avoid Pasta 🔥 Restaurants That Get It Right ⭐ When Michelin Is Worth It 👨‍🍳 The Chef’s Chef 🇬🇧 British Produce Done Well 🔪 Classical Technique ⏸️ Food That Stops Time 🧠 Confidence in Cooking 📝 Menu Writing Mistakes 🤫 Quiet Food, Loud Skill 🏛️ St. John & Restraint ⚖️ Elegance Without Bullshit 📩 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!
S1 · E185
May 10, 2026
34:50
Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook
🎙️ EP184 — An IBM data scientist wrote harsh truths about performance. We went through the list one by one. 🎧 In This Episode: 🔥 Fear Signals Importance 🍽️ Cooking Other People's Food 🧠 The First Draft Is Always Shit 💪 Discipline Is Self-Care 🎯 Take More Pressure, Less Inspiration 👂 Your Ego Blocks the Best Feedback ⚡ Inaction Costs More Than Failure ✂️ Strength Is Restraint 🌊 Struggles Don't End 📩 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!
S1 · E184
May 3, 2026
29:40
A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
🎙️ EP183 — Very few chefs can open a restaurant and keep it alive. This episode is about knowing the difference between good food and good concept. 🎧 Topics Covered in This Episode: 🍽️ When Your CV Isn't Enough to Open a Restaurant 🧠 Detaching From Your Own Taste to Build a Real Concept 🏚️ Why the Best Restaurants Started as Taverns 🔪 The Truth About Kitchen CVs and Fake Skills 👥 How to Build a Team From Scratch in the Middle of Nowhere 💀 The Four-Days-a-Week Trap That Kills Restaurants 📋 Why You Need a Mock Schedule Before You Hire Anyone 🤝 Scouting vs. Trusting People You Already Know 🗣️ What Your Cooks Aren't Telling You ⚠️ When to Walk Away From a Client Who Won't Listen 📩 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!
S1 · E183
Apr 26, 2026
32:19
Leadership: What the Korean Army Can Teach Chefs
🎙️ EP182 — Pressure exposes everything: ego, clarity, restraint, empathy, and whether the person leading the pass is actually leading at all. 🎧 Topics Covered in This Episode: 🪖 The Korean War Leadership Paper 📚 Why Nobody Teaches It 🔥 Calm Under Fire 🗣️ Clear Communication 🤝 Respect and Fairness 🧠 Empathy in the Weeds 👨‍🍳 Leading by Example ⚖️ Discipline vs Being Too Easy 🚫 Shouting and Bad Leadership 🏗️ Brigade Systems Revisited 🎯 Standards and Accountability 👀 How Teams Really See You 📩 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!
S1 · E182
Apr 19, 2026
50:02
A Cook’s Process, Pt. 2 – Building a Menu From Scratch
🎙️ EP181 — Turning ideas into dishes is one thing. Turning them into a menu that makes sense is where cooking gets real. 🎧 Topics Covered in This Episode: 🍽️ Building a Menu From Scratch 🔪 Small Team Kitchen Structure 🥗 Starters, Grill & Dessert 🌿 Ingredient Driven Dish Creation 🌎 Local Dishes With a Twist 🧠 Cooking for the Local Palate 🥬 Why Freshness Tastes Better 🔥 When to Transform an Ingredient 🐟 How to Build Around Fish 🥄 Sauce Design & Flavor Logic 📩 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!
S1 · E181
Apr 12, 2026
34:42
A Cook’s Process, Pt. 1 – Where the Hell Does a Dish Begin?
🎙️ EP180 — Before there’s a dish, there’s a way of seeing. This one gets into how cooks find ideas, work inside constraints, and turn produce, technique, and instinct into something worth putting on a plate. 🎧 Topics Covered in This Episode: 🌱 Creativity Starts Before Cooking 🧭 Constraints Shape Better Dishes 📍 Resources, Geography & Seasonality 🤝 Why Producers Matter 🌿 Gardens, Foraging & Access 🫙 Preservation Builds a Pantry 🔥 Technique as Personal Language 👅 Taste, Texture & Seasoning 🍶 Vinegar, Garums & Condiments ✨ What Gives a Dish Value 📩 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!
S1 · E180
Apr 5, 2026
43:32
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