Pot Luck Food Talks: Kitchen Stories From Behind the Pass Titelbild

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Von: Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
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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.

Erich Eichstetter, Philipp Walther & Xander Bartole Erfolg im Beruf Kochen Kunst Lebensmittel & Wein Ökonomie
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    New Year’s Hangover Rant: Instagram Beef, Old Books & Why We Cook
    Jan 11 2026

    🎙️ EP168 - Two cooks catching up on recent food travel, forgotten cookbooks, kitchen myths, and the uneasy feeling that somewhere along the way, we started cooking for the wrong reasons.

    🎧 Topics Covered in This Episode:

    🥂 When Is It Too Late to Say Happy New Year?

    🥩 What's a Good Roast Beef?

    📚 Falling Back in Love With Old Cookbooks

    🗺️ Building a San Sebastián Food Guide

    🥟 Knödel Explained

    🇩🇪 Why Old German Cooking Is Underrated

    🇯🇵 Japan Food Notes

    🔥 Comment Section Madness

    ⭐ Michelin ≠ Better Chef

    🏫 Cooking for Kids vs Cooking for Critics

    🧠 Teaching Food in Schools

    ☢️ Go Fact Yourself: Are Microwaves Radioactive?

    📩 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? https://potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy.
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    37 Min.
  • Cooking With Enzymes Ft. Kevin Jeung

    Cooking With Enzymes Ft. Kevin Jeung
    Jan 4 2026

    🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.

    🎧 Topics Covered:

    🧬 What enzymes are (in cook language)

    🍍 Pineapple & papaya tenderizing… then eating your meat

    🧼 Cold-water detergent = enzyme tech you already trust

    🧫 Koji, shoyu, miso, garum: umami on autopilot

    🍣 Aged sushi & why “freshest fish” is often a lie

    🧪 Pectinase fruit juice wizardry (mandarin cheat codes)

    🧷 Meat glue shame & why it’s just a tool

    🎯 Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)

    📩 Follow & Support Us:

    🍽️ https://linkin.bio/potluckfoodtalks/

    📸 http://instagram.com/potluckfoodtalks

    ▶️ http://youtube.com/@potluckfoodtalks

    🗞️ https://www.potluckfoodtalks.com/start/

    📢 http://potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy
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    38 Min.
  • Trash Talk: Chefs Are Throwing Flavor Away

    Trash Talk: Chefs Are Throwing Flavor Away
    Dec 28 2025

    🎙️ EP166 – Cooking With Trash. This episode is a love letter to the parts we ignore… and the flavor we’re too lazy to earn. If you’ve ever thrown something away and then paid for it again in a different form, this one’s for you.

    🎧 Topics Covered in This Episode:

    🗑️ Cooking with Trash – Why upcycling is a real chef flex

    🥕 The Veg Stock Revelation – Balance, seasons, depth

    🧈 Stock Veg Tapenade – Bread-course alchemy

    🐟 The Cod Water Crime – Pouring flavor down the drain

    💸 Waste Is Expensive – Laziness costs money

    🐑 Underrated Cuts – Lamb belly, heads, bone flavor

    📛 Menu Mind Games – How naming shapes taste

    🥦 Broccoli Stems – Cooking on cultural autopilot

    🧪 Scrap Condiments – Vinegars, powders, patience

    🧫 Garum Power – Quiet umami domination

    🎯 Go Fact Yourself – The avocado pit myth

    📩 Follow & Support Us:

    🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks

    📸 Instagram: https://www.instagram.com/potluckfoodtalks

    ▶️ YouTube: https://www.youtube.com/@potluckfoodtalks

    💙 Support us on Patreon: https://www.patreon.com/potluckfoodtalks

    📢 Want to advertise with us? https://www.potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy!
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    29 Min.
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