🎙️ EP141 – Finding Your Culinary Identity? After a stretch of solo episodes, Eric and Phil are finally back together—and Phil’s got stories. In this episode, he unpacks his new role at the Arts Club in Dubai, from chef’s table tastings to 1,000-cover yacht clubs. The two dive into the sacred simplicity of chuleta, a ridiculously rich pastrami bao, and the croissant sandwich that broke their brains. Then, listener Chef Ryan sparks a big question: how do you find your culinary identity? The conve...
Jul 06, 2025•29 min•Season 1Ep. 141
🎙️ EP140 – Chef Jackie Villena, a.k.a. The Caviar Queen, knows more about caviar than most people know about salt. From harvesting secrets to wild pairings, she breaks down the luxury ingredient like only an insider can. She’s cooked in renowned kitchens across the Americas — from Gusto in Bolivia and Barra Lima with Francis Mallmann, to The Inn at Little Washington with Patrick O’Connell — and now serves as Executive Chef at RH’s Champagne & Caviar Cellar, earning her the crown as The Cavi...
Jun 29, 2025•32 min•Season 1Ep. 140
🎙️ EP139 – 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 one’s full of science, swearing, and savory revelations. 🎧 Topics Covered in Th...
Jun 22, 2025•27 min•Season 1Ep. 139
🎙️ EP138 – 🔬From 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, Alex’s path is anything but linear. In this episode, she dishes on what happens when food meets science. 🎧 Topics Covered in This Episode 👨🍳 First Kitchen Trauma – Crying cooks, forced coffee, and surviving a toxic brigade. 🥘 Traditional Roots – Falling back in love with cooking at La Taverna del Clínic...
Jun 15, 2025•29 min•Season 1Ep. 138
🎙️ EP137 – 🥣 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 f...
Jun 08, 2025•30 min•Season 1Ep. 137
🎙️ EP136 – 🧈 Fat is Flavor: From Robuchon’s legendary mashed potatoes to duck fat caramel and toasted yeast butter, Phil and Eric go full-fat in this unapologetic ode to cooking’s 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 you’ve ever wondered why your dressing is flat or your potatoes are boring—this one’s for you. 🎧 Topics Covered in This Episod...
Jun 01, 2025•30 min•Season 1Ep. 136
🎙️ EP135 – 🍜 Phil’s 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 culture—equal parts nostalgia and chef-geek heaven. 🎧 Topics Covered in This Episode: 🍜 Ramen That Tastes Like Carbonara – How a chicken tonkot...
May 25, 2025•31 min•Season 1Ep. 135
🎙️ EP134 – 🌱 Henry Obispo is growing a new Bronx. Also known as The Sustainable Papi, this eco-gastronomer is reimagining food systems—one 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. 🎧 Topics Covered in This Episode: 🏙️ From Rooftop to Reborn Farms – How a 250 sq ft plot sparked a borough-wide food movement. 🍲 Food Aparthe...
May 18, 2025•39 min•Season 1Ep. 134
🎙️ EP133 – 🍽️ Johan Jörgensen thinks so. The Sweden Food Tech founder joins Eric to talk about how our food system got so broken—and 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 what’s possible when innovation meets the kitchen. 🎧 Topics Covered in This Episode : 💥 From Tech to Food – Why Johan left casinos and dating apps to fix the food system. 🌍 Big Food, Small B...
May 11, 2025•30 min•Season 1Ep. 133
🎙️ EP132 - 🧀 Phil & Eric dive headfirst into the funky, melty, glorious world of cheese. From trashy cravings in Japan to British blues that rival France 🇬🇧, this episode is an unfiltered ode to curds and whey from a cooks point of view. 🎧 Topics Covered in This Episode: 🧀 Cheese Plates & Rage – Why asking for one off-menu might get you cursed out. 🔥 Crispy Cheese Cones – What are Adios de Queso and how do you shape them while hot? 🍄 Secret Sauce Hack – Why parmesan is the MSG of...
May 04, 2025•27 min•Season 1Ep. 132
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 fashion...
Apr 27, 2025•2 min
🎙️ EP131 – How to Build a Restaurant That Actually Works 🔥 From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from 🇪🇸 San Sebastián, after stuffing ourselves at eight restaurants in three days, we break down what makes or breaks a kitchen—from cardboard mockups on basketball courts 🏀 to why your fryer should be as easy to replace as a Lego block 🧱. 🎧 Topics Covered in This Episode: 🚗 Post-Trip Food Coma – How we survived eight restaurants in three d...
Apr 27, 2025•34 min•Season 1Ep. 131
🎙️ EP129 – From Hong Kong to Rioja 🍷Jade Gross didn’t follow the rules—she broke them. Born in 🇭🇰 Hong Kong, trained in human rights law ⚖️, and thrown into the fire at Alain Ducasse’s Plaza Athénée 🔪, she became head chef at Mugaritz by 26 ⭐️. Now a winemaker, she’s shaking up La Rioja one bottle at a time—with the same fire she brought to Michelin kitchens 🔥🍇. . 🎧 Topics Covered in This Episode: 🏛️ From Human Rights to Haute Cuisine – How law school led to culinary school in Paris. 🥲...
Apr 20, 2025•34 min•Season 1Ep. 130
🎙️ EP129 – The Noodle Episode 🍜🧵 On the backseat from Basque Country to La Rioja 🚗, Phil and Eric slurp their way through one of the world’s most iconic foods: noodles. From hand-pulled Biang Biang in Barcelona to Spätzle beat with insults in Germany, they swap stories, techniques, and personal noodle revelations. Get ready for a whirlwind around Asia, Italy, and beyond—with broth wisdom, chewy textures, and cultural deep dives along the way. 🎧 Topics Covered in This Episode: 🌏 Where Did N...
Apr 13, 2025•26 min•Season 1Ep. 129
🎙️ EP128 – Let’s Talk About Game 🦌🔥 On the road to La Rioja 🚗, Phil and Eric dive deep into the wild world of game cooking—from 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. 🎧 Topics Covered in This Episode: 🦌 What Makes Game “Gamey” – From horsehair aroma to blood and iron. 🔫 The Ethics o...
Apr 06, 2025•29 min•Season 1Ep. 128
🎙️ EP127 – Do desserts in fine dining restaurants kinda suck? 🍰😬Phil and Eric are cruising through the Basque Country🚗, having a fun argument about whether dessert is the most forgotten course in fine dining. From €500 vanilla to minimalist pastry takes, it’s a sweet and salty ride. 🎧 Topics Covered in This Episode: 🍮 Dessert Fatigue – Why the final course often feels like a letdown. 🍦 18-Euro Vanilla Ice Cream – What made it worth it (and what it taught about generosity in cooking). 🧀 C...
Mar 30, 2025•23 min•Season 1Ep. 127
🎙️ EP126 - Phil and Eric are having breakfast on Zurriola beach—coffee in hand, cheesecake on their laps—and diving into philosophical food talks . ☕🧀 From their dinner at Muka to how a dish becomes “tradition” in just 20 years, they explore why the gesture matters more than the recipe , and what it really means to recognize magic in cooking . 🎧 Topics Covered in This Episode: 🧀 Blue Cheese Cheesecake?! – The secret ingredient at AMA and why you can’t taste it—but you’d miss it. 🍪 Cookie Cr...
Mar 23, 2025•23 min•Season 1Ep. 126
🎙️ EP125 – 🇪🇸 Eric and Phil kick off their Basque journey in San Sebastián—the land of grills, pintxos, and legendary chefs. 🔥🐟 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 🙌🍷. The eating extravaganza begins! 🎧 Topics Covered in This Episode: 🧢 The Soup Hat Debacle – Er...
Mar 16, 2025•28 min•Season 1Ep. 125
🎙️ EP125 🎤 🔥Eric finally takes the hot seat! 📺 The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin 🌟 star that cemented his path in fine dining. From improvising in Venezuela’s 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 wasn’t for him, how he found his way into food research & innovation🔬 and why he ...
Mar 09, 2025•45 min•Season 1Ep. 124
🎙️ EP123 – 🍽️ Eric and Phil take on parsley —the most unsexy, overlooked, yet somehow everywhere herb. Is it a true kitchen workhorse or just a sad, obligatory garnish? 🤔🌿 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 🍨🌱, they explore how chefs actually use it—and whether it deserves more respect in the kitchen. 🔪🔥 🎧 Topics Covered in This Episode: 🌿 Parsley: The Herb That’...
Mar 02, 2025•35 min•Season 1Ep. 123
🎙️ EP122 – Can Food Be Funny? The Playful World of Culinary Humor 🍽️ Eric and Phil dive deep into the world of humor in food—from 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 sometimes… a total disaster. If you thought fine dining was all about stiff upper lips and seriousness, think again! 😂🍴 🎧 Topics Covered in This Episode: 🍴 What Is Humor in Food? – Defining playfu...
Feb 23, 2025•27 min•Season 1Ep. 122
🎙️EP121: Bitterness —the one flavor no chef deliberately adds to a dish… 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 it’s actually a chef’s secret weapon. 🎧 Topics Covered in This Episode: 🍽️ Why chefs rarely add bitterness on purpose 🥬 The best (and worst) bitter ingredients in food 🍸 Negro...
Feb 16, 2025•28 min•Season 1Ep. 121
🎙️ EP120 – Ready to crack open eggs like never before? 🍳 Eric and Phil strip down the world of eggs—from delicate poached and silky onsen to chawanmushi and perfectly imperfect fried eggs. They serve up raw, no-BS tales of culinary triumph and chaos, revealing the art and madness of egg mastery. If you think eggs are simple, think again! 🔥👨🍳 🎧 Topics Covered in This Episode: 🥚 Gordon Ramsay’s scrambled eggs – what is that? 🍳 Frying an egg like a pro – why most chefs struggle with it 🇪�...
Feb 09, 2025•32 min•Season 1Ep. 120
Fresh off a trip to Paris , Phil shares his culinary highlights from the city that defines food culture. From classic bistros serving steak tartare and escargots to discovering boudin noir wontons at Le Servan, we dive deep into what makes Paris such a special place to eat. We also talk about the cutthroat restaurant scene, why even the smallest spots serve top-tier food, and the unbeatable accessibility of perfect baguettes, croissants, and cheeses. Plus, we tackle Parisian hospitality (surpris...
Feb 02, 2025•21 min•Season 1Ep. 119
What’s it like for a Venezuelan chef to cook for Ferran Adrià in Tokyo while redefining Peruvian cuisine on Japanese soil? Chef Santiago Fernandez reveals how he blends cultures, respects traditions, and carves a unique culinary path in one of the world’s most competitive food scenes—all while staying true to his roots. Check out more about us at: http://linktr.ee/potluckfoodtalks If you want to support us: http://patreon.com/potluckfoodtalks...
Jan 26, 2025•26 min•Season 1Ep. 118
Eric and Phil reunite to dive into Eric’s extraordinary 25-day journey through Japan. From unforgettable sushi omakase experiences to exploring the depths of Japan’s fermentation traditions, Eric shares vivid stories of his culinary pilgrimage. The duo discusses highlights like yakitori perfection, Kyoto’s serene temples, and the artistry behind Mount Fuji-inspired cuisine. With tales of fugu feasts, innovative bar encounters, and discovering Japan’s delicate balance of tradition and innovation,...
Jan 19, 2025•29 min•Season 1Ep. 117
🎙️🍳 Phil & Eric tackle the messy world of kitchen leadership! From throwing sauce pots (back in the day) to creating an environment where chefs actually want to stay, they dish on what it takes to earn respect behind the line. Expect stories of zen-like head chefs, the perils of yelling “because I said so,” and why empathy might be the secret sauce for a happy brigade. If you’ve ever wondered how to lead without losing your cool, this episode’s for you! 🔥👩🍳 Check out more about us at: ...
Jan 12, 2025•26 min•Season 1Ep. 116
In this episode, Eric sits down with Cristina Megías, Head of Production and Development at Noma Projects, at Noma's pop-up restaurant in Kyoto. Cristina shares her fascinating journey from gastronomy science to working at Noma's fermentation lab and scaling innovative food products. They discuss the origins of Noma Projects, the creative process behind key ingredients like mushroom garum and wild rose vinegar, and the complexities of bringing Nordic-inspired condiments to the global stage. With...
Jan 05, 2025•33 min•Season 1Ep. 115
In this episode, Erich sits down with visionary Guatemalan chef Debora Fadul to explore her groundbreaking journey in redefining Guatemalan cuisine. From her early inspirations to her innovative restaurant Diacá and its "sensory ecosystem" philosophy, Debora shares how she connects diners to the land, its farmers, and the rich cultural heritage of Guatemala. Together, they discuss the future of food as a bridge between urban and rural communities, culinary innovation, and the profound impact of ...
Dec 29, 2024•25 min•Season 1Ep. 114
Recovering from a legendary night at Noma’s Vegetable Season 2024, Phil and Eric sit down over flat whites and Danish pastries to break down the dinner course by course. From exquisite plating to unforgettable flavors and the hot dog stand that capped the night, this episode dives deep into what makes Noma an icon of modern gastronomy. Check out more about us at: http://linktr.ee/potluckfoodtalks If you want to support us: http://patreon.com/potluckfoodtalks...
Dec 22, 2024•1 hr 7 min•Season 1Ep. 113
