Pot Luck Food Talks

17/05/2026

12/04/2026

If a restaurant is full every night, your opinion of the food is irrelevant. The market already voted.

🎧 EP181 — link in bio

22/03/2026

EP178 🎧 Listen to the Episode
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🎙️ EP178 — Eggs are the ingredient that exposes whether a cook understands texture, heat, structure, and restraint... or just follows recipes.

08/03/2026

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🎙️ EP176 – Master baker Claudio Perrando joins Eric to talk fermentation, flour, open crumb, Tartine’s influence, and why bread is still one of the clearest signatures of a serious restaurant.perrando

26/02/2026

🎙️ EP174 — We talk about the abuse allegations surrounding Noma, what we’ve heard from chefs who worked there, why this story is more complicated than headlines suggest and why the industry needs real mechanisms, not just viral outrage.



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23/02/2026

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⬆️ Link in Bio

🎙️ EP174 — We talk about the abuse allegations surrounding Noma, what we’ve heard from chefs who worked there, why this story is more complicated than headlines suggest and why the industry needs real mechanisms, not just viral outrage.

18/01/2026

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🎙️ EP169 – When ambition forgets humility, food stops being a conversation and turns into a lecture. Phil and Eric unpack the Richard Hart / Green Rhino controversy in Mexico City to talk about respect, cultural depth, and why cooking in another food tradition starts with listening, not declaring yourself better.

04/01/2026

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🎙️ 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.

30/11/2025

🔪 Stories From The Line

30/11/2025

👨‍🍳cooks talk