After almost 2 decades of working in some of the best restaurants in the world, Chefs Phil & Eric have a lot of stories to tell and things to set straight!Put L...
Kitchen Leadership 2.0: Creating a Team that Stays
🎙️🍳 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:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
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25:54
From Lab to Table: Cristina Megías on Scaling Noma’s Culinary Creations for the Home Kitchen
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 Kyoto as the backdrop, Cristina reflects on Japanese craftsmanship, sustainability, and the cultural sensitivities that continue to inspire her work.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
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32:47
Becoming a Chef: Debora Fadul on Reviving Guatemalan Cuisine with Mesoamerican Techniques
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 thoughtful gastronomy.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
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24:37
Noma 2024 - Vegetable Season: A Course-by-Course Breakdown
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/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
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1:06:40
David Egui on the Power of Culinary Narratives and Building Culinary Brands
Eric sits down with David Egui, Culinary Chargé d’Affaires, to discuss the art of crafting narratives for restaurants, the importance of PR and strategic communication in gastronomy, and the creation of unforgettable dining experiences. From building culinary personas to the behind-the-scenes of "Dining Impossible," this conversation is a deep dive into the world of culinary storytelling and innovation.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
After almost 2 decades of working in some of the best restaurants in the world, Chefs 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 fashioned real talk amongst food-obsessed friends.
Portugal