Pot Luck Food Talks - 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.
Science vs. Craft: What Actually Makes a Good Dish?
Fear and Loathing in the Kitchen: Why Cooks Are Always Afraid
El Bulli & Ferran Adrià: ресторан, создавший современную гастрономию
Kitchen Management: Prep Lists, Pressure & the Art of Running a Kitchen
Hospitality: The Line Between Caring for Guests and Surviving Them
Rage Against The Michelin: We Had to Say It
Restaurant Vibes: What Makes a Place? | Beyond the Menu
Savory Desserts: When Sugar Gets Dirty
Cooking with Noma Ingredients: Charred Truffle Leek & Hazelnut Prawn Skewers
When the Ticket Machine Won’t Stop | How Chefs Stay Calm in Chaos
Difficult Guests & the Sacred Art of Saying “No Soup for You” (The Line Part 9)
Becoming A Chef: How Pop-Ups Shaped Iñaki Bolumburu’s Career
Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong Can Taste Right
POV: Chef Night at a Dubai Fine Dining Kitchen
Make the Burger Only You Can Make Ft. Food Entrepreneur Sachin Obaid
10 Minutes Inside a Dubai Fine Dining Kitchen 🍴 | Raw Ambience
Forget Fine Dining, Learn to Actually Cook: Your Questions, Our Brutal Answers!
Becoming a Chef: Julián Otero Inside the World’s Most Provocative Kitchen
A Cook's Guide to Eating in Barcelona
Major Turning Points That Define a Chef’s Career
Potato Rhapsody: The Dishes That Made History From Robuchon to Blumenthal
Becoming a Chef: From Potato Peeler to 2-Michelin-Star Executive Chef Ft. Giacomo Zani
Tuna Anatomy: From Belly to Bone Marrow
Asador Etxebarri: A Course by Course Restaurant Review
Foie Gras: Stories From The Slaughterhouse
"Don't Call Me Chef" – EP01: Basque Cheesecake Rant 🔥
The Best Cheesecake is Basque?
Phil's Return to Dubai + Finding Your True Culinary Identity As A Chef?
The Caviar Queen Ft. Jackie Villena
How much Umami is too much Umami?