After almost 2 decades of working in some of the best restaurants in the world, Phil and Eric have a lot of stories to tell and things to set straight!
Pot 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.
As we boldly step into the shoes left vacant by the incomparable Anthony Bourdain, we invite you to embark on a culinary odyssey unlike any other Podcast out there.
In short 30-minute episodes, Phil and Eric reveal the hidden secrets, untold stories, and tantalizing flavors of the finest dining establishments. From the glamorous kitchens of renowned restaurants to the gritty behind-the-scenes chaos, their unrivaled insights will leave you spellbound. Join this dynamic duo as they redefine the culinary narrative, uncovering the mysteries of Michelin-starred cuisine, exploring culinary gems from around the globe, and engaging in thought-provoking discussions that will leave you craving more.
Modernist Cuisine: The Art and Science of Cooking?
December 15, 2025
164
🎙️ EP164 – These books were impressive, innovative and expensive. But does Modernist Cuisine still hold up? We talk cooking with science, gizmos and gadgets vs. cooking with just a knife, a pan, and years of repetition.
🎧 Topics Covered in This Episode:
📚 What Modernist Cuisine Actually Is
💸 The 500€ book and who it was really ...
Fear and Loathing in the Kitchen: Why Cooks Are Always Afraid
December 7, 2025
163
🎙️EP163 – Kitchens Run on Fear. One way or another, every cook learns that the heat isn’t just on the stove—it lives in your gut, your ego, your nightmares. This episode is about a cook’s fear and the tiny mistakes that steal your sleep and shake your sanity.
🎧 Topics Covered in This Episode:
🍳 Fear Runs the ...
El Bulli & Ferran Adrià: The Restaurant That Created Modern Gastronomy
December 1, 2025
162
🎙️ EP162 – El Bulli is gone. But if you cook today, you’re still cooking in its shadow. This episode is about how one weird beach restaurant rewired modern kitchens, pastry, foams, ferments – and the way chefs think about creativity itself.
🎧 Topics Covered in This Episode:
🏰 El Bulli: The Most Influential Restaurant?
🔧 The ...
Kitchen Management: Prep Lists, Pressure & the Art of Running a Kitchen
November 23, 2025
1
161
🎙️ EP161 - Chefs live and die by the prep list. This episode is kitchen discipline: owning your section, juggling a thousand timers, costing without bullshit, and letting go of those ego dishes nobody orders.
🎧 Topics Covered in This Episode:
📋 Night Prep Lists – Building a bulletproof station
🐂 Grab the Bull by the Horns – ...
Hospitality: The Line Between Caring for Guests and Surviving Them
November 17, 2025
160
Episode notes 🎙️ E160 – We got told we “know nothing about hospitality.” So we cracked open the word, the history, the ego, the danger, and the beauty of inviting someone in.
🎧 Topics Covered in This Episode:
🤬 Instagram Says We “Know Nothing” About Hospitality
📖 Hostis: Guest, Enemy, Stranger
🤝 Host vs Guest — ...
🎙️ EP159 - We pray to the tire god—patron saint of burnout and greenwashing. The cult of squared perfection, fake sustainability, and the insanity of chasing stars. This one’s for every cook who’s ever asked—what are we really cooking for?
🎧 Topics Covered in This Episode:
🌿 Michelin’s Vanishing Clover – Green Star sudden ...
Restaurant Vibes: What Makes a Place? | Beyond the Menu
November 2, 2025
158
🎙️ EP158 - There’s a difference between a place that looks cool and a place that feels right. One has soul, the other comes with a mood board and hashtags. The ones we love need no gimmicks, just good taste, hot planchas, cold anchovies, and the kind of energy that makes you think, “Damn… I wish I’d open this.”
🎧 Topics Covered in This ...
🎙️ EP157 - Foie gras with white chocolate. Anchovies in a cake. Jamón fat in flan. Sounds wrong—until it’s not. This episode is about breaking the rules and laughing at anyone who says, “that’s not how it’s done.”
🎧 Topics Covered in This Episode:
🍰 Savory Desserts – Blue cheese cheesecake, anchovy tart & foie gras ideas
🦆 Foie ...
