Pot Luck Food Talks

Pot Luck Food Talks Chefs Phil & Eric have a lot of stories to tell and things to set straight!

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

EP178 🎧 Listen to the Episode⬆️ Link in Bio🎙️ EP178 — Eggs are the ingredient that exposes whether a cook understands te...
22/03/2026

EP178 🎧 Listen to the Episode
⬆️ Link in Bio

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

🎧 Listen to the Episode⬆️ Link in Bio🎙️ EP176 – Master baker Claudio Perrando joins Eric to talk fermentation, flour, op...
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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🎙️ 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.

🎧 Listen to the Episode ⬆️ Link in Bio 🎙️ EP169 – When ambition forgets humility, food stops being a conversation and tu...
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.

🎧 Listen to the Episode⬆️ Link in Bio🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using...
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

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