ใจใใฝใผใ
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๐๏ธ EP139 โ The Umami Conspiracy. From parmesan-in-mayo hacks to kombu-fueled flavor bombs, Phil and Eric dive mouth-first into the misunderstood world of umami. They trace the Japanese origin of the term, bust myths about MSG, and confess the bastardized secrets that supercharge their sauces. Also in this episode: dessert umami bombs, rule-breaking parmesan, and a tomato sauce that hits harder than it should. This oneโs full of science, swearing, and savory revelations.
๐ง Topics Covered in This Episode:
๐ฆ๐ช Back in the Fryer โ Phil lands in Dubai
๐ What Is Umami, Really? โ And why no one can describe it
๐ The Japanese Chemist Who Named Umami โ A kombu-flavored discovery
๐ง MSG, Sugar & Ajinomoto โ The factory-made flavor crystal
๐ซ Chinese Restaurant Syndrome โ The racist roots of anti-MSG panic
๐ Shio Kombu on Fries โ A flavor bomb you didnโt know you needed
๐ง Parmesan Power Moves โ How to hack beurre blanc and mayo
๐ The Tomato That Punches You โ A sauce built to kick your ass
๐ซ Dessert Umami โ From cheesecake to ganache with blue cheese
๐ฅ Umeboshi Turnips โ A subtle Japanese breakfast that hits deep
๐ Too Much Umami? โ When your pupils become tea saucers
๐ฎ๐น Rule-Breaking Parmesan โ Culinary Crimes Against Italy
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ฅ Enjoy!
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๐๏ธ EP138 โ ๐ฌFrom Fine Dining to Harvard Ft. Alejandra Touceda. From her early days dodging crazy chefs, staging at El Celler de Can Roca to now managing the food lab at Harvard University, Alexโs path is anything but linear. In this episode, she dishes on what happens when food meets science.
๐ง Topics Covered in This Episode
๐จโ๐ณ First Kitchen Trauma โ Crying cooks, forced coffee, and surviving a toxic brigade.
๐ฅ Traditional Roots โ Falling back in love with cooking at La Taverna del Clรญnic.
๐ Fine Dining Entry โ Product-forward learning at Casa Solla.
๐๏ธ El Celler Energy โ Why staging there felt like summer camp for the obsessed.
๐ Thesis at LCA โ Rediscovering forgotten plants through grandmaโs recipes.
๐งช Nerding Out at Harvard โ Teaching food science through pizza elasticity and Harold McGee lectures.
๐ถ Amazake Hits Different โ A ferment that smells like fruit and flowers.
๐งซ Indigenous Beverages โ How Alexโs PhD is mapping microbes in traditional fermentation.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: http://linktr.ee/potluckfoodtalks
โถ๏ธ YouTube: youtube.com/@potluckfoodtalks
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๐ Support us on Patreon: http://patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
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ใจใใฝใผใใ่ฆ้ใใพใใใ๏ผ
ใใฃใผใใๆดๆฐใใใซใฏใใใใฏใชใใฏใใฆใใ ใใใ
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๐๏ธ EP137 โ ๐ฅฃ Soup, Salsas & Sea Urchin: Why the Simple Stuff Blows Your Mind From Basque fish soups to sea urchin redemption arcs, Phil and Eric go deep on the dishes that stick with you for life. They swap stories about ramen joints that smell like dashi, jarred bouillabaisse, and introducing moms to the magic of sucking prawn heads. Plus: the quiet power of meat garum, a tuna gut sauce that tastes like sake, and how MSG is the cheat code in Mexican salsa. A warm, savory episode full of flavor bombs and comfort food revelations.
๐ง Topics Covered in This Episode:
๐ฒ๐ฝ MSG in Mexican Salsa โ The flavor hack thatโs more common than you think.
๐ฅ Soup Memories โ Why simple broths hit the deepest emotional notes.
๐ Bouillabaisse Bucket List โ Paying โฌ160 for the real thing in Marseille.
๐ฆ Quail Dashi โ The minimalist broth Phil swears by.
๐ฆ Prawn Head Juice โ A momโs first taste of carabineros.
๐ฅฉ Meat Garum Magic โ Fermented umami that levels up lean cuts.
๐ฅ God-Tier Meatballs โ How onions, potatoes, and tradition make you question everything.
๐ Sea Urchin Redemption โ The Hokkaido Uni that changed Philโs mind.
๐ Tuna Gut Sauce โ A fermented fish condiment made for sake.
๐ Sushi with Mom โ Navigating crab brains and shirako like a pro.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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โถ๏ธ YouTube: youtube.com/@potluckfoodtalks
๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
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๐๏ธ EP136 โ ๐ง Fat is Flavor: From Robuchonโs legendary mashed potatoes to duck fat caramel and toasted yeast butter, Phil and Eric go full-fat in this unapologetic ode to cookingโs richest ingredient. They break down emulsions like mayo and alioli, get nostalgic about real cream, and share chef secrets like using pork fat in tortillas or chuleta fat for glazing veg. If youโve ever wondered why your dressing is flat or your potatoes are boringโthis oneโs for you.
๐ง Topics Covered in This Episode:
๐ง Olive Oil & Brain Power โ Why the good stuff boosts more than just salad flavor.
๐ฅง Lemon Pie Is Mostly Butter โ The sneaky ratios behind custards and โlemonโ desserts.
๐ฅ Robuchon Potatoes โ How to fold in butter until it nearly splits (and thatโs a good thing).
๐ฆ Duck Fat Caramel โ The Michelin trick that deepens sweet complexity.
๐ฎ Pork Fat Tortillas โ A Mexican grandma move that changes everything.
๐ฐ Nut Oils & Plum Seed Magic โ Alternative fats that bring surprising elegance.
๐ฅ Mayonnaise 101 โ Why emulsions are the real power move in flavor and texture.
๐ Toasted Yeast Butter โ Umami-rich, roasty, and criminally underused.
๐ฅ Real Cream vs. Supermarket Slop โ A passionate rant on why quality dairy still matters.
๐ง Brown Butter Forever โ The squeeze bottle hack youโll wish you knew earlier.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
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๐๏ธ EP135 โ ๐ Philโs Japan: Ramen, Tempura & the Soul of Japanese Cooking. Back from a 10-day pilgrimage across Tokyo, Kyoto, and Osaka, Phil shares stories of smoky yakitori counters, jazz-filled soba barns, dashi-soaked ramen, and mochi wrapped like origami. From sushi rice philosophy to frying as steaming, this is a deep-dive into Japanese food cultureโequal parts nostalgia and chef-geek heaven.
๐ง Topics Covered in This Episode:
๐ Ramen That Tastes Like Carbonara โ How a chicken tonkotsu hit all the right fatty, salty notes.
๐ Eggplant Epiphany โ A single tempura aubergine that rewired how Phil thinks about frying.
๐ฅ Yakitori & Momentum โ Why timing and juice matter more than garnish.
๐ฃ Sushi Rice & Chef Apologies โ What happened when Phil almost broke the nigiri.
๐ฅข Dashi is Umami โ Inside Kyotoโs broth temple and the scent that changed everything.
๐ฟ Angelica Tempura โ Foraging traditions and herbs that taste like lovage and celery.
๐ท Soba & Jazz in Osaka โ A noodle barn where duck broth meets Miles Davis.
๐ Real Japan vs. Tourist Japan โ Ryokans, temple lunches, and jogging through graveyards.
๐ธ Donโt Be a Trash Panda โ The case against living off 7-Eleven food in Japan.
๐ Going Once a Year โ Why Japan remains a culinary reference point for any serious cook.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
๐ธ Instagram: @potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
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๐๏ธ EP134 โ ๐ฑ Henry Obispo is growing a new Bronx. Also known as The Sustainable Papi, this eco-gastronomer is reimagining food systemsโone rooftop farm, hot sauce, and mushroom taco at a time. From food apartheid to Afrofuturism, Henry joins Eric in the South Bronx to talk urban agriculture, ancestral eating, and why plants carry the memory of people.
๐ง Topics Covered in This Episode:
๐๏ธ From Rooftop to Reborn Farms โ How a 250 sq ft plot sparked a borough-wide food movement.
๐ฒ Food Apartheid vs. Food Deserts โ Why one term tells the real story.
๐ธ Afrofuturism in the Garden โ Dreaming up new systems through imagination.
๐ฅ Bronx Hot Sauce โ The spicy success of local peppers and community growers.
๐ฝ๏ธ Culinary Diplomacy โ What Henri learned as the U.S. food ambassador to Fiji.
๐พ Plants Tell Stories โ How food, medicine, and migration shaped the diaspora.
๐ฎ Mushroom Tacos > Everything โ Why Mexicocina makes the best tacos in NYC (yes, really).
๐ A Tale of Two Bronxes โ Gentrification, luxury towers, and community resistance.
๐ Botanical Storytelling โ Three years of curating 200+ plants at the NY Botanical Garden.
๐ฟ Future of Herbs โ Researching what grows nextโand who should benefit.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
๐ธ Instagram: @potluckfoodtalks
โถ๏ธ YouTube: youtube.com/@potluckfoodtalks
๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅ Enjoy!
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๐๏ธ EP133 โ ๐ฝ๏ธ Johan Jรถrgensen thinks so. The Sweden Food Tech founder joins Eric to talk about how our food system got so brokenโand why chefs, not consumers, are the real agents of change. From blood desserts that recruit blood donors to chocolate made from beer waste, this episode is a crash course in whatโs possible when innovation meets the kitchen.
๐ง Topics Covered in This Episode:
๐ฅ From Tech to Food โ Why Johan left casinos and dating apps to fix the food system.
๐ Big Food, Small Blame โ Why blaming food corporations misses the point.
๐ฅฆ Fixing Food Fixes Everything โ From climate to chronic disease.
๐งช Industrial Calorie Machines โ How we built a system for shelf life, not health.
๐ฉโ๐ณ Chefs Will Shift the Planet โ Why you (yes, you) are the most important people in the world.
๐ฉธ Blood Dessert QR Codes โ A mind-blowing dish that turns diners into donors.
๐งโ๐ณ Community Leadership in Crisis โ The chef who fed NYC's first responders during COVID.
๐ซ Chocolate from Beer Waste โ Saving the planet, one fermented truffle at a time.
๐ฅณ Punk Fine Dining โ A Stockholm restaurant that locks up your phone and turns up the party.
๐ธ๐ช Swedish Food Culture โ From Protestant porridge to New Nordic liberation.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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โถ๏ธ YouTube: youtube.com/@potluckfoodtalks
๐ Support us on Patreon: patreon.com/potluckfoodtalks
๐ข Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast
๐ฅ Enjoy!
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๐๏ธ EP132 - ๐ง Phil & Eric dive headfirst into the funky, melty, glorious world of cheese. From trashy cravings in Japan to British blues that rival France ๐ฌ๐ง, this episode is an unfiltered ode to curds and whey from a cooks point of view.
๐ง Topics Covered in This Episode:
๐ง Cheese Plates & Rage โ Why asking for one off-menu might get you cursed out.
๐ฅ Crispy Cheese Cones โ What are Adios de Queso and how do you shape them while hot?
๐ Secret Sauce Hack โ Why parmesan is the MSG of the West.
๐ Cheese + Seafood? โ From Chilean scallops to a haddock gratin that made us weep.
๐ฏ๐ต Yoshinoya's Cheese Gyudon โ Japanโs most comforting filthy food.
๐ฅ Bread Cravings in Tokyo โ That one maรฎtre dโ who just knew we needed sourdough and butter.
๐ฐ Camembert Cheesecake? โ Innovative desserts that walk the cheese-sweet tightrope.
๐ด British Cheese Renaissance โ Why Stichelton and real cheddar deserve more hype.
๐ซ Fondue Fails & Asterix Rules โ Donโt drop your breadโฆ or risk getting whipped.
๐ Raclette Traditions โ Melty alpine joy, and why it's the kind of meal that demands a nap.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
๐ธ Instagram: @potluckfoodtalks
โถ๏ธ YouTube: youtube.com/@potluckfoodtalks
๐ Support us on Patreon: patreon.com/potluckfoodtalks
๐ข Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast
๐ฅ Enjoy!
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After almost 2 decades of working in some of the best restaurants in the world, Phil & Eric have a lot of stories to tell and things to set straight!
Put Luck Food Talks are unfiltered, unapologetic conversations about food, the crazy stories inside Michelin Star kitchens, and anything involving the search for the most delicious dishes.
With these two experienced chefs, you'll discover some of the best places to eat, how to apply professional techniques at home and just some good old fashioned real talk amongst food-obsessed friends.
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๐๏ธ EP131 โ How to Build a Restaurant That Actually Works ๐ฅ From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from ๐ช๐ธ San Sebastiรกn, after stuffing ourselves at eight restaurants in three days, we break down what makes or breaks a kitchenโfrom cardboard mockups on basketball courts ๐ to why your fryer should be as easy to replace as a Lego block ๐งฑ.
๐ง Topics Covered in This Episode:
๐ Post-Trip Food Coma โ How we survived eight restaurants in three days (barely).
๐๏ธ Restaurant Openings โ What really happens before the first guest walks in.
๐ Kitchen on a Basketball Court โ Why the best kitchens get built on a gym floor first.
๐งฝ Polishing Metal Walls โ The insane design choices that cost you time, money, and sanity.
โป๏ธ Fake Sustainability โ Why it's BS if your chefs still work 14-hour shifts.
๐ฅ Smoky Kitchens Kill Morale โ Why bad ventilation can tank your restaurant.
๐ ๏ธ Kitchens Must Be Lego โ If you can't replace it easily, you're screwed.
๐ฆ Tupperware & Trays โ The boring but expensive details nobody warns you about.
๐ฅ Utensils & Tableware โ How a โฌ4,000 mistake in plate buying can haunt you.
๐ Staff Planning Reality โ How your dream team shrinks when real budgets hit.
๐ฅ Supplier Nightmares โ Why "best produce" claims don't mean squat without tasting it yourself.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ฅEnjoy!
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๐๏ธ EP129 โ From Hong Kong to Rioja ๐ทJade Gross didnโt follow the rulesโshe broke them. Born in ๐ญ๐ฐ Hong Kong, trained in human rights law โ๏ธ, and thrown into the fire at Alain Ducasseโs Plaza Athรฉnรฉe ๐ช, she became head chef at Mugaritz by 26 โญ๏ธ. Now a winemaker, sheโs shaking up La Rioja one bottle at a timeโwith the same fire she brought to Michelin kitchens ๐ฅ๐.
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๐ง Topics Covered in This Episode:
๐๏ธ From Human Rights to Haute Cuisine โ How law school led to culinary school in Paris.
๐ฅฒ Crying at Alain Ducasse โ The brutal reality of top kitchens and what kept her going.
๐ฅ Mugaritz Years โ Becoming head chef and leading R&D in one of the worldโs best restaurants.
๐ First Spark of Winemaking โ A road trip, a sommelierโs tip, and a friendship that changed everything.
๐ช Breaking Into Rioja โ How hard it is to be accepted when everyone knows everyone.
โฐ๏ธ Nature Rules Here โ No irrigation, no shortcuts, just raw experience and tough vintages.
๐ฅข Chinese Palate, Spanish Wine โ Why her wines pair better with Chinese food than youโd think.
๐งช Trial & Error โ Cooking teaches quick feedback; winemaking is slow, uncertain, and risky.
๐ท๏ธ Rioja D.O.Ca. โ The rules, the paperwork, and why sheโs sticking with it (for now).
๐ Global Reach โ From Hong Kong to Puerto Rico to Geraniumโhow her wine found a global table.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ท Salut!
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๐๏ธ EP129 โ The Noodle Episode ๐๐งต
On the backseat from Basque Country to La Rioja ๐, Phil and Eric slurp their way through one of the worldโs most iconic foods: noodles. From hand-pulled Biang Biang in Barcelona to Spรคtzle beat with insults in Germany, they swap stories, techniques, and personal noodle revelations. Get ready for a whirlwind around Asia, Italy, and beyondโwith broth wisdom, chewy textures, and cultural deep dives along the way.
๐ง Topics Covered in This Episode:
๐ Where Did Noodles Really Come From? โ The China vs. Italy debate.
๐ Spรคtzle and Verbal Abuse โ Beating dough while yelling Du Sau! (You pig)
๐ฅ Biang Biang Noodles โ XXXXL tagliatelle and Lao Gan Ma bliss.
๐ฒ The Power of Broth โ Why a good pho hits your soul.
๐ป๐ณ Pho for the French? โ Colonial history in a bowl of beef broth.
๐ฅข Soba Secrets โ Cold noodles, dipping sauces, and buckwheat tea.
๐ฆถ Udon and the Foot Knead โ Traditional Japanese noodle-making you step into.
๐ฅ Noodle Shapes & Functions โ Why pasta isnโt just pasta.
๐ฅฃ Tradition vs. Innovation โ How todayโs classics started as rebellious experiments.
๐ Food as Cultural Osmosis โ Beyond borders, beyond appropriation.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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Enjoy ๐ท
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๐๏ธ EP128 โ Letโs Talk About Game ๐ฆ๐ฅ On the road to La Rioja ๐, Phil and Eric dive deep into the wild world of game cookingโfrom deer to squab, boar to snipe. Phil shares his German hunting roots, Eric recalls plucking birds at Mugaritz, and together they explore flavors, ethics, and techniques behind one of the most misunderstood and underused corners of the culinary world.
๐ง Topics Covered in This Episode:
๐ฆ What Makes Game โGameyโ โ From horsehair aroma to blood and iron.
๐ซ The Ethics of Hunting โ When hunting supports biodiversity and healthy ecosystems.
๐ Eric's wild boar encounter - He prevailed!
๐ Offal Toast & Whole-Animal Cooking โ Why great game cooking respects the entire animal.
๐ท Perfect Pairings โ Why heavy red wine and venison are a timeless match.
๐ฅฉ Raw Game? โ Venison tataki, tartare, and how to prep it safely.
๐งช Chocolate in Sauce? โ Tricks and old-school techniques that make game shine.
๐ซ๐ท Lรจvre ร la Royale โ The most decadent French game dish youโve never made.
๐ Is Snake Game? โ Drawing the line between wild and weird.
๐ฅ Game Jus 101 โ How to turn bones into liquid gold.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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Enjoy!
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๐๏ธ EP127 โ Do desserts in fine dining restaurants kinda suck?
๐ฐ๐ฌPhil and Eric are cruising through the Basque Country๐, having a fun argument about whether dessert is the most forgotten course in fine dining. From โฌ500 vanilla to minimalist pastry takes, itโs a sweet and salty ride.
๐ง Topics Covered in This Episode:
๐ฎ Dessert Fatigue โ Why the final course often feels like a letdown.
๐ฆ 18-Euro Vanilla Ice Cream โ What made it worth it (and what it taught about generosity in cooking).
๐ง Cheesecake with a Twist โ The Fismuler version that became a signature.
๐ซ The Psychedelic Chocolate Plate โ A Tokyo trip that changed everything.
๐ฟ Vanilla Rage โ Why real vanilla is misunderstood, misused, and underappreciated.'
๐ง The Pastry Chef Culture Clash โ When classic patisserie meets minimalist fine dining.
๐ Seasonality & Sentimentality โ What makes a dessert truly memorable.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ง Enjoy๐ฅ๐ท
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๐๏ธ EP126 - Phil and Eric are having breakfast on Zurriola beachโcoffee in hand, cheesecake on their lapsโand diving into philosophical food talks. โ๐ง From their dinner at Muka to how a dish becomes โtraditionโ in just 20 years, they explore why the gesture matters more than the recipe, and what it really means to recognize magic in cooking.
๐ง Topics Covered in This Episode:
๐ง Blue Cheese Cheesecake?! โ The secret ingredient at AMA and why you canโt taste itโbut youโd miss it.
๐ช Cookie Crust Debate โ Ericโs favorite Basque-style cheesecake isnโt from Spainโand it has a cookie crust.
๐ฅ Pil-Pil Sauce Explained โ How Mugaritz hacked fish gelatin to make this iconic Basque sauce from anything.
๐ What is Tradition, Really? โ Why Basque cheesecake feels ancient but isnโt even legal drinking age.
๐ฅ Basque Cuisine in One Word โ Subtleness vs. Pureโhow they define the style that shaped their cooking.
๐ฅ The Gesture vs. The Recipe โ Tortilla, rice, and why attention to detail makes or breaks a dish.
๐ฏ What is Intuition in Cooking? โ Experience, passion, and the intellect behind โjust knowing.โ
โจ Recognizing Magic โ The chefโs true job: spotting extraordinary flavors others might overlook.
๐ฉ Follow & Support Us:
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๐ Support us on Patreon: patreon.com/potluckfoodtalks
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๐ง On Egin! ๐ฅ๐ท
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๐๏ธ EP125 โ ๐ช๐ธ Eric and Phil kick off their Basque journey in San Sebastiรกnโthe land of grills, pintxos, and legendary chefs. ๐ฅ๐ They dive into what makes Basque cuisine so unique, from minimal intervention cooking to charcoal-grilled perfection. Why do some locals think the Basque food hype is political. Plus, tales of cider houses, food Disneyland, and standing ovations for Juan Mari Arzak ๐๐ท. The eating extravaganza begins!
๐ง Topics Covered in This Episode:
๐งข The Soup Hat Debacle โ Eric buys a vintage cap in Japan, but the kanji translation takes a weird turn.
๐ฝ๏ธ Is San Sebastiรกn Overhyped? โ Locals question the Basque food boomโis it politics or legit greatness?
๐จโ๐ณ The Legend of Arzak โ Why a photo of Juan Mari Arzak got a two-minute standing ovation in Germany.
๐ Gros Beach Was Fake?! โ How San Sebastiรกnโs iconic beach and culinary center faced heavy opposition.
๐ฅ Basque Cuisine 101 โ The holy trinity: produce, fire, and minimalism. Why this style captivates chefs worldwide.
๐ Mushroom Soup at the Drugstore โ Food culture in the '60s and how it laid the groundwork for Basque fine dining.
๐ The 14 Apostles โ How Basque chefs rebelled against French cuisine and launched a culinary revolution.
๐ฅฉ Grilling Wars โ Two schools of fish grilling: Orio vs. Getaria. Who threw it on the fire first?
๐ง Basque Cuisine Goes Global โ From grill cages to cheesecakes, how local traditions became international icons.
๐ฐ Lobsters in Medieval Cages โ Casa Camaraโs wild centerpiece and the 140-year-old restaurant legacy.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ง On Egin! ๐ฅ๐ท
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๐๏ธ EP125 ๐ค ๐ฅEric finally takes the hot seat! ๐บ The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin ๐ star that cemented his path in fine dining. From improvising in Venezuelaโs kitchens to grinding through brutal 16-hour shifts in Spain and Germany, he learned food at its extremes. He opens up about the moment he realized the Michelin dream wasnโt for him, how he found his way into food research & innovation๐ฌ and why he no longer calls himself a chef. ๐จโ๐ณ
๐ง Topics Covered in This Episode:
๐ฝ๏ธ The Iron Chef Moment โ How a single TV episode sparked Ericโs obsession with cooking.
๐ก Does a Foodie Family Matter? โ Why growing up in a food-loving household isnโt necessary to become a great chef.
๐ฌ Cooking vs. Filmmaking โ Ericโs original plan was to cook while studying filmโbut reality hit hard.
๐ก The Most Valuable Lesson โ Working in Venezuela meant constant improvisationโno oil? No problem.
โญ Getting Mugaritzโs Second Michelin Star โ What it was like when the restaurant earned its second star.
๐ฝ๏ธ Why Eric Never Wanted a Michelin Star โ His views on fine dining, overwork, and kitchen "cults."
๐ The Almost-Pizzeria in Berlin โ Why his dream restaurant never happened and how Berlin sucked him into a creative limbo.
๐ฌ Basque Culinary Center โ How Ericโs journey led him to R&D, food tech, and beyondโcombining his love of food, design, and innovation.
๐จโ๐ณ Why Eric Doesnโt Call Himself a Chef Anymore?
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ง Bon Appรฉtit! ๐ดโจ
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๐๏ธ EP123 โ ๐ฝ๏ธ Eric and Phil take on parsleyโthe most unsexy, overlooked, yet somehow everywhere herb. Is it a true kitchen workhorse or just a sad, obligatory garnish? ๐ค๐ฟ They dig into its history, the curly parsley conspiracy, and why fishmongers in Spain hand it out for free. From deep green parsley oil to unexpected desserts ๐จ๐ฑ, they explore how chefs actually use itโand whether it deserves more respect in the kitchen. ๐ช๐ฅ
๐ง Topics Covered in This Episode:
๐ฟ Parsley: The Herb Thatโs Everywhere โ Why itโs underrated despite being in every kitchen.
๐ ๏ธ The Perfect Parsley Oil โ A chefโs technique for making vibrant green parsley oil.
๐ Summer Truffles โ Why you should never shave summer truffles and the right way to use them.
๐จ Parsley in Dessert?! โ How parsley oil can create an intense, herbaceous parfait.
๐ฐ The Truffle Experience: Donโt Be Cheap โ Why one microgram of truffle isnโt enoughโcommit or go home.
๐ฝ๏ธ Chef Generosity Matters โ Lessons from Thomas Keller on why the best meals should feel abundant.
๐ต๏ธโโ๏ธ The Curly Parsley Conspiracy โ Where did the classic garnish come from? Aesthetic choice or something deeper?
๐ Truffle Tales From Dubai โ Throwing truffle shavings like dollar bills in the club
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
๐ธ Instagram: @potluckfoodtalks
๐ฅ YouTube: Pot Luck Food Talks
๐ Support us on Patreon: patreon.com/potluckfoodtalks
๐ข Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast
๐ง Bon Appรฉtit ๐ฟ๐ด
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๐๏ธ EP122 โ Can Food Be Funny? The Playful World of Culinary Humor
๐ฝ๏ธ Eric and Phil dive deep into the world of humor in foodโfrom floating eucalyptus clouds to steak knives that feel like weapons of choice. They break down how playfulness and whimsy can turn a meal into a memorable experience, or sometimesโฆ a total disaster. If you thought fine dining was all about stiff upper lips and seriousness, think again! ๐๐ด
๐ง Topics Covered in This Episode:
๐ด What Is Humor in Food? โ Defining playful dining and how it impacts the overall experience.
๐ช Choosing Your Weapon of Choice โ Steak knives like medieval swords? How a simple choice adds fun and personality to a meal.
๐ฒ The Bad Luck Steak โ The legendary story of a steak that no one got to eat. Why? Bad luck... and a hilarious prank by the chefs.
๐ญ The Mugaritz Experience โ When playful food goes wrong. Is provoking strong reactions worth the risk of guests hating their meal?
๐ง๏ธ The Floating Cloud Dessert โ A viral dish made of foam that floats through the air before landing on your plate. Is it genius or just gimmicky?
๐คต Humor in Service โ How a witty maรฎtre dโ or a clever waiterโs comment can completely transform a dining experience.
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
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๐ฅ YouTube: Pot Luck Food Talks
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๐ง Find out if humor really belongs in fine dining or if itโs all just a joke! ๐ ๐ด
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๐๏ธEP121: Bitternessโthe one flavor no chef deliberately adds to a dishโฆ or do they? In this episode, Eric and Phil dive deep into the misunderstood role of bitterness in food and drinks. From radicchio salads to Negronis, citrus peels, and even chocolate in duck sauce, we explore when bitterness is a mistake and when itโs actually a chefโs secret weapon.
๐ง Topics Covered in This Episode:
๐ฝ๏ธ Why chefs rarely add bitterness on purpose
๐ฅฌ The best (and worst) bitter ingredients in food
๐ธ Negronis: bitter cocktail or sweet drink?
๐ The hidden science behind citrus peels & marmalades
๐ฆ Duck + chocolateโit's fool proof!
โThe crazy 9-step way to reuse coffee beans in cooking
๐ฅฉ Claude Bosiโs insane technique: roasting beef in coffee
๐ฉ Follow & Support Us:
๐ฝ๏ธ Everything in one place: linktr.ee/potluckfoodtalks
๐ธ Instagram: instagram.com/potluckfoodtalks
๐บ YouTube: youtube.com/@potluckfoodtalks
๐ Support us on Patreon: patreon.com/potluckfoodtalks
๐ข Want to advertise with us? https://www.potluckfoodtalks.com/advertise-on-the-podcast/
๐ง Listen now and embrace the bitterness! ๐ฅ๐ฅ
- ใใฃใจ่กจ็คบใใ
