Pot Luck Food Talks: Kitchen Stories From Behind the Pass
- Episodios
- 213
- Se publica
- cada semana
- Último episodio
- 8 Nov 2026
Sobre el podcast
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 kitchens, the whispered restaurant secrets, the victories no one tastes but the cooks, and the mistakes that teach more than any school.
If you want sanitized food media, go elsewhere. If you want chef conversations about life, gastronomy, and why flavor is the only compass worth following—pull up a chair.
Licencia: Erich Eichstetter, Philipp Walther & Xander Bartole
Episodios 213
Suppliers Should Be Your Accomplices: How Kitchens Get the Best Produce
📱 Send us a voice note. [Click Here]🎙️ EP211 — A good supplier isn't out to screw you: tell them exactly what you want, check every box that arrives, and send back what isn't right.🎧 In This Episode:🤝 Taking …
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🎙️ EP211 — A good supplier isn't out to screw you: tell them exactly what you want, check every box that arrives, and send back what isn't right.
🎧 In This Episode:
🤝 Taking Over a Kitchen's Suppliers
🐟 Ordering the Best Fish
🚚 Big Wholesalers vs. Small Specialists
🧑🌾 Finding Small Farmers
🌱 Learning Quality Straight from the Garden
🍓 Varieties and Freshness Supermarkets Can't Match
💶 Deciding Where Your Food Budget Goes
⚖️ Negotiating Prices and Staying Loyal
🔍 Checking Deliveries and Sending Them Back
🍅 Half a Bad Case: Discount or Return?
🍐 When To Buy "Bad" Produce for Less
👑 Why Suppliers Get Treated Like Royalty
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Kitchens vs. Relationships: Who Waits for a Cook Who’s Never There?
📱 Send us a voice note. [Click Here]🎙️ EP210 — The obsession that makes you a great cook is the same one that keeps you from being there for anyone else. Can a cook balance the kitchen with partners, family and …
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🎙️ EP210 — The obsession that makes you a great cook is the same one that keeps you from being there for anyone else. Can a cook balance the kitchen with partners, family and friends?
🎧 In This Episode:
🌙 Working While Everyone Else Is Free
🔥 When Cooking Consumes Your Whole Life
🚪 Knowing When the Hustle Should End
🔁 Why the Kitchen Survives Your Vacation
💍 Missing a Wedding for a Restaurant Opening
🎄 Holiday Services Without Wrecking the Team
💘 Dating When You're Always Working
⏰ How Kitchen Schedules Are Changing
👨👦 Being a Head Chef and a Dad
🗣️ Asking Your Chef for Time Off
💰 Being Honest About Salary and Conditions
📆 Is the Four-Day Week Realistic?
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Killed but Not Eaten: Australia’s Wild Game Problem Ft. Chef Jo Barrett
📱 Send us a voice note. [Click Here]🎙️ EP209 — Australia has healthy wild meat in abundance but no habit of eating it: can a chef change what a country puts on the table? Chef Jo Barrett, The Age Good Food …
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🎙️ EP209 — Australia has healthy wild meat in abundance but no habit of eating it: can a chef change what a country puts on the table? Chef Jo Barrett, The Age Good Food Guide's 2024 Chef of the Year, turns wild deer, boar and goat into pies, dim sims and venison schnitzel people actually order,
🎧 In This Episode:
🦌 Why Australia Is Overrun with Wild Deer
🚁 Deer Shot from Helicopters, Then Left Behind
🐊 Alligator Meat on a 12-Hour Bus Ride
🐟 Why Wild Fish Gets Eaten and Deer Doesn't
🏠 How a Chef's Ingredient Becomes Home Cooking
🥧 From Pet Food to Wild Deer Pies
🔗 Every Deer Traced from Shot to Plate
❄️ Wild Meat Is Never the Same Twice
🌏 The Food Knowledge Australia Lost
🔮 Could Australia's Wild Meat Feed Other Countries?
🐇 The $40 Rabbit and the Forbidden Horse
👨🍳 What Cooks Miss from Inside the Kitchen
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The Jobs Nobody Tells Cooks About: Life After the Line Ft. Furqan Meerza
📱 Send us a voice note. [Click Here]🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.🎧 In This Episode:🧭 What Else Can a Cook Become?✈️ …
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🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎧 In This Episode:
🧭 What Else Can a Cook Become?
✈️ Working in Europe as a Foreign Cook
🛋️ Getting Too Comfortable in Fine Dining
🛂 Losing a Dream Job Over a Visa
🧪 Making the Jump to R&D
🎲 Why Careers Beyond Restaurants Happen by Chance
🧩 Why Copying Someone's Career Doesn't Work
🃏 Your Kitchen Years is an Unfair Advantage
🪜 Skipping Steps on the Way Out
🍅 Furqan's Work for Heinz Ketchup
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A Rat on the Pass: When Should You Walk Out of a Bad Kitchen?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Front of House vs. Back of House: Why Do Floor and Kitchen Keep Fighting?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Better Restaurant, Less Money: Why So Many Cooks Are Broke?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Is It Too Late to Become a Cook? Too Old for the Line at 30, 40, or 50?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Culinary Fundamentals: Can Cooks Still Make a Stock?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Push It Till It Punches You in the Face: Seasoning, MSG and Cooking Fish Over Fire
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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:
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The Cook's Expiration Date: Was Bourdain Right About 37?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Everyone Claps When the Chef Claps: How Accurate Is The Menu?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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?
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Same White Jacket, Different Job: Is Becoming a Head Chef a Reward or a Punishment?
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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The Knives Episode a.k.a. Don't Touch My F#cking Knife
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Serving Expectations: A Nike Logo Lesson for Cooks
📱 Send us a voice note. [Click Here]🎙️ EP197 — How restaurants set expectations and why cooks who get the setup wrong can make people dislike a taste they'd otherwise love.🎧 In This Episode:🍽️ Restaurants Are …
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🎙️ EP197 — How restaurants set expectations and why cooks who get the setup wrong can make people dislike a taste they'd otherwise love.
🎧 In This Episode:
🍽️ Restaurants Are Serving Expectations Before the Food Arrives
🎭 Fine Dining is Theater, Whether You Like It or Not
🍹 The Patxaran Story: How the Wrong Description Kills a Taste
🏺 Raising the Price Doubled the Orders
👟 The Nike Example for Cooks
🌮 Pujol vs the Street Taco: When the Brand Costs More Than the Food
📸 When a Restaurant Is Built for Instagram and Falls Apart on the Plate
⚖️ The Line Between Staying Humble and Underselling Yourself
🪞 Look Behind the Veil: When the Story Outgrows the Food
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Chef Networks: Innovations Only Cooks Can Create Together
📱 Send us a voice note. [Click Here]🎙️ EP196 — Some innovations only happen when cooks build them together.🎧 In This Episode:🌐 Building a Chef Network 🗳️ Chefs Worldwide Vote On Their Best Idea 🥤 Turning Toxic …
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🎙️ EP196 — Some innovations only happen when cooks build them together.
🎧 In This Episode:
🌐 Building a Chef Network
🗳️ Chefs Worldwide Vote On Their Best Idea
🥤 Turning Toxic Wastewater Into Soft Drinks
🍌 The Winning Idea: Zero Waste Database
🤖 Chef-Verified, Not AI-Generated
📸 How a Chef Network Solves Problems Instantly
🤫 Why Chefs Are Finally Sharing Their Secret Recipes
📚 Bullipedia: Why Ferran Adrià's Culinary Wikipedia Failed
🧠 Why Human Experts Still Matter, Even With AI
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Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
📱 Send us a voice note. [Click Here]🎙️ EP195 — Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours.🎧 In This Episode:🧫 …
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🎙️ EP195 — Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours.
🎧 In This Episode:
🧫 Meet John Regefalk: BCC Innovation & The Fermentos Book
📜 The Rulebook That Banned Fermentation For Decades
⚖️ Rotten or Fermented? Where's the Line?
🔬 Fermentation Isn't Luck. It's Science!
🌍 Did Noma Actually Start the Fermentation Movement?
🌾 Koji Goes Local: Pearl Barley Instead of Rice
🍚 Koji: Nearly Impossible to Get, Now One Click Away
🧀 Funky Milk: Aged Cheese in Two Hours
🕺 The Bouncer, the Pathogen & the Pink Pepper
🧊 A Styrofoam Incubator & the Birth of an Obsession
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Reading Embers: The Skill Behind Cooking with Open Fire
📱 Send us a voice note. [Click Here]🎙️ EP194 — Fire that doesn't taste smoky, why fat shouldn't touch the flame and the precise color that signals an ember is ready to go! 🎧 In This Episode:🔥 Fire Cooking vs …
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🎙️ EP194 — Fire that doesn't taste smoky, why fat shouldn't touch the flame and the precise color that signals an ember is ready to go!
🎧 In This Episode:
🔥 Fire Cooking vs. Backyard BBQ
🇪🇸 The Basque Grilling Philosophy
💨 Embers vs. Charcoal
🌍 Robata, Asador, Parrilla & Churrasco
🍢 Yakitori and the Art of Timing
⚠️ Why Flame Shouldn't Touch Fat
🟦 Blue Smoke vs. White Smoke
🪵 Choosing the Right Wood
🟠 Reading Embers by Color
💰 The Real Cost of Fire Cooking
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From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
📱 Send us a voice note. [Click Here]🎙️ EP193 — Ernesto R. Vecilla, R&D chef at Nourish Ingredients, breaks down how fermentation is engineering plant fats to nail the taste, texture, and mouthfeel of real …
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🎙️ EP193 — Ernesto R. Vecilla, R&D chef at Nourish Ingredients, breaks down how fermentation is engineering plant fats to nail the taste, texture, and mouthfeel of real animal meat, plus what pushed him to trade the line for a lab coat and chase flavor through food tech instead.
🎧 In This Episode:
🔬 From Restaurant Line to R&D Lab
🧪 What Precision Fermentation Actually Is
🥩 Making Fungi-Derived Fat Taste Like Meat
🧀 Cracking the Code on Dairy Alternatives
📅 A Day in the Life of an R&D Chef
🌍 Why Cows Can't Feed 10 Billion People
🍺 The Bioreactor Is Just a Beer Vat
🦠 The Cheesecake That Grew Its Own Mold
👨🍳 Growing Up in His Father's Michelin Kitchen
🇯🇵 Narisawa, Discipline, and Kitchen Chaos in Tokyo
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The Private Chef: Escape from the Kitchen or Career Upgrade?
📱 Send us a voice note. [Click Here]🎙 EP192 — Some chefs leave the brigade behind. Others never join one at all. So who earns the title "chef," and who actually lives the better life?🎧 In This Episode:👨🍳 Who …
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🎙 EP192 — Some chefs leave the brigade behind. Others never join one at all. So who earns the title "chef," and who actually lives the better life?
🎧 In This Episode:
👨🍳 Who actually gets to call themselves a chef?
🔪 Private chef life: escape or career upgrade?
🏃♂️ Leaving the brigade behind
🚪 Skipping the restaurant kitchen entirely
🎓 Culinary school doesn’t make you a chef
🔥 Why the apprenticeship still matters
🌟 The self-taught chef exception
📱 Social media shortcuts and fake expertise
💸 Why private dining can make serious money
😬 Talented chefs who can’t sell themselves
🧢 The problem with inflated chef résumés
🍬 Gummy bears, art catering, and empty concepts
⚠️ When private chef work becomes a scam
🏠 Cooking inside someone else’s home
🚁 The billionaire’s sandwich before the helicopter
⛓️ Service vs. servitude
🧱 Why shortcuts damage the craft
🍽️ Private dining as the anti-restaurant model
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Good Cooks Break Rules: Who Says Pasta Must Be Al Dente?
📱 Send us a voice note. [Click Here]🎙️ EP191 — Who decided pasta must be al dente? Who said risotto needs a bite? Do cooks really need to follow every rule they inherit? Breaking kitchen rules and questioning …
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🎙️ EP191 — Who decided pasta must be al dente? Who said risotto needs a bite? Do cooks really need to follow every rule they inherit? Breaking kitchen rules and questioning culinary dogma.
🎧 In This Episode:
🍝 Pasta that crunches like glass
🐟 Baked flour that tastes like fish
🧫 Why fermentation feels lazy nowadays
🤌 The al dente lie
🥘 Spain's impossible paella timing
🍚 Pulling rice off the heat early
👨🍳 A new cook in tears
🫘 Chickpeas should never have a bite
😤 The cocky sous chef and his rice book
🍚 The rice method that never fails
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Can Cooks Actually Hack Nostalgia in the Kitchen?
📱 Send us a voice note. [Click Here]🎙️ EP190 — When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?🎧 In This …
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🎙️ EP190 — When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?
🎧 In This Episode:
🗺️ Forget about cuisines
🍽️ Cooking through someone else's lens
🇨🇴 Building a concept around your identity
📋 Fixed menu vs specials and why both matter
🎷 The saxophone analogy
🧠 Food puts you back in a place. No other art form does.
🌾 Hay ice cream and the guest who cried
🥘 When an unknown dish feels like authentic home cooking
🔥 A two-component dessert that broke a table at Etxebarri
🎯 Can you hack nostalgia on purpose?
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Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
📱 Send us a voice note. [Click Here]🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.🎧 In …
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🎙️ 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)
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9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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The Garlic Episode: A Professional Cook's Approach to the Clove
📱 Send us a voice note. [Click Here]🎙️ 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 …
Notas del episodio
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🎙️ 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
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Capítulos (14)
Culinary Elegance: Why Simple Food Is So Hard for Cooks
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
📱 Send us a voice note. [Click Here]🎙️ 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 …
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🎙️ 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
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Leadership: What the Korean Army Can Teach Chefs
📱 Send us a voice note. [Click Here]🎙️ EP182 — Pressure exposes everything: ego, clarity, restraint, empathy, and whether the person leading the pass is actually leading at all.🎧 Topics Covered in This …
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🎙️ 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
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Aquí están los 40 episodios más recientes de 213. Los anteriores están en el feed del podcast.
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