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
  • Restaurant Vibes: What Makes a Place? | Beyond the Menu
    Nov 2 2025

    🎙️ 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 Episode:

    🌿 Cafe Botanic – Dirty chai, quiet gardens, plant-based cheese that fooled us

    🍴 La Brillantina – Latin American fusion done right

    🥪 Ultramarinos & Ultra Paninos – Plancha, garum splash, house bread & charcuterie

    🐟 Rooftop Smokehouse – Smoked-butter anchovies worth the pilgrimage

    🍞 Origo & Lot (Barcelona) – Pastry labs, cocoa drinks, Mobb Deep on the speakers

    🥯 Lille Bakery (Copenhagen) – Rustic bread, pink-sugar donuts, community tables

    🪄 The Vibe – Authenticity > aesthetics; rooms built by people who care

    🔥 Saison (SF) – Wood embers, primal precision, ingredients doing the talking

    🌶️ Nikkei Tricks – Ceviche mayo on fried chicken, binchotan oil, bright tiraditos

    🍳 Brunch Done Right – Turkish eggs, pastrami melts, and why hipster brunch slaps

    🥗 Annelies Kohlrabi Salad – Mustard, hazelnut, Thai basil, perfect simplicity

    📩 Follow & Support Us:

    🍽️ Everything in one place: linkin.bio/potluckfoodtalks

    📸 Instagram: @potluckfoodtalks

    ▶️ YouTube: youtube.com/@potluckfoodtalks

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

    🔥 Enjoy!

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    28 Min.
  • Savory Desserts: When Sugar Gets Dirty
    Oct 26 2025

    🎙️ 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 Gras Ganache – White chocolate, corn nuts & San Sebastián flashbacks

    🍣 Sweet Sushi – Truffle, yuzu, and why dessert can be purely savory too

    🥖 Bread Course – When carbs take center stage

    🧈 Butter vs Olive Oil – The eternal kitchen divide

    🇪🇸 Iberico Ham – Spain’s magic animal and Anthony Bourdain memories

    🔥 Jamón Cheesecake & Ham Fat Flan – When pork sneaks into pastry

    🤬 Culinary Orthodoxy – It's okay to do things differently!

    📩 Follow & Support Us:

    🍽️ Everything in one place: linkin.bio/potluckfoodtalks

    📸 Instagram: @potluckfoodtalks

    ▶️ YouTube: youtube.com/@potluckfoodtalks

    📢 Want to advertise? potluckfoodtalks.com/advertise-on-the-podcast

    🔥 Enjoy!

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    31 Min.
  • When the Ticket Machine Won’t Stop | How Chefs Stay Calm in Chaos
    Oct 19 2025

    🎙️ EP156 – 700 covers. Tickets spilling to the floor. Grill in freefall. This episode is about the nights everything falls apart, and why that’s where real cooks are made.

    🎧 Topics Covered in This Episode:

    🔥 Friday-Night Meltdown — When the pass loses the plot and how to reset

    🧾 Ticket Tsunami — Reading, batching, and staying ahead of the board

    🥩 Grill Triage — “Fire everything” vs. perfect sear and rest

    🧠 Prioritize & Execute — Jocko’s playbook for the line

    🧘 Detach to Survive — Mind control under pressure

    🧮 Mental Mapping — Keeping six tables in your head without dying

    📣 Expo Done Right — FOH-led pass calls and flow

    🐻 The Bear IRL — What the show nails

    🍜 Din Tai Fung — Systems, speed, and consistency at scale

    🔥 Wok Logic — A la minute skill from Chinese & Japanese kitchens

    🇵🇪 Chifa Legends — Javier Wong, ceviche + wok, and doing two things perfectly

    📋 Small Menus, Big Impact — Why fewer dishes hit harder

    🏗️ Kitchen as System — Leadership, stress management, and getting your grip back

    📩 Follow & Support Us:

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

    📸 Instagram: @potluckfoodtalks

    ▶️ YouTube: youtube.com/@potluckfoodtalks

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

    🔥 Enjoy!

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    25 Min.
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