The Heritage Radio Network presents What happens when two cooks who've worked in some of the best fine dining kitchens in the world sit down and let it all out? At the end of the day, we come from backgrounds where we did the whole stagia thing in a very extreme way. Potluck Food Talks. It's your backstage pass to the world of elite kitchens. While I was in Mugaris, they got their second star. And for me, it was like, okay, one star, check. Two star, check. I should go to
three star now. Hosts Phil and Eric did it the hard way. Things that you see in movies, unpaid work for one year, sleeping in bunk beds in rooms with like six people in it. Just to be part of the world's most high pressure institutions. That's why chefs go so crazy. This isn't just wild stories from the line. So if you're not sure about how much salt to add to something, 2%. It's a crash course in flavor and technique.
And the madness behind the magic. There's yakitori shops in Japan that have had dead tane sauce for dozens, if not hundreds of years. This is food unfiltered. Like a putameska with kimchi juice? Man, that's brilliant. The Italians are crying right now. Potluck Food Talks, a raw and fun podcast from two cooks who've seen it all and still love it. That's what the high, high -level French chefs call la jesse. New episodes
every Monday. Find us on Spotify, Apple Podcasts or wherever you get your podcasts.