Pot Luck Food Talks

Major Turning Points That Define a Chef’s Career

Potato Rhapsody: The Dishes That Made History From Robuchon to Blumenthal

Becoming a Chef: From Potato Peeler to 2-Michelin-Star Executive Chef Ft. Giacomo Zani

Tuna Anatomy: From Belly to Bone Marrow

Asador Etxebarri: A Course by Course Restaurant Review

Foie Gras: Stories From The Slaughterhouse

Basque Cheesecake: Why It's Taking Over The World

Phil's Return to Dubai + Finding Your True Culinary Identity As Chef?

The Caviar Queen Ft. Jackie Villena

How much Umami is too much Umami?

Food Science: From Fine Dining to Harvard Ft. Alejandra Touceda

Fish Soup: MSG Everywhere All at Once

Fat Club: Oh Ghee, I Buttered My Schmaltz Again

Japan for Cooks: A Deep Dive Into Flavor, Precision, and Philosophy

Eco-Gastronomy: Transforming Food in the Bronx Ft. Henry Obispo

Food Systems Ft. Johan Jörgensen: Can Chefs Save the Planet?

Cheese: Way More Versatile Than You Know

Restaurant Openings: Design Mistakes That Cost Time, Money, and Sanity

Becoming a Chef: Jade Gross Cried at Ducasse, Led Mugaritz at 26, and Is Now Conquering the Wine World

The Noodle Episode

Game on: Pluck It, Shoot It, Eat It!

Desserts: The Forgotten Course in Fine Dining Restaurants?

Breakfast in Basque Country: Nerding Out on Food by the Sea

Basque Country: A Culinary Adventure Begins

Eric's Journey: Burnt, Bruised & Michelin-Scarred

A Parley on Parsley: Probably the Most Underrated Herb

Exploring Humor in Dining: From Playful Dishes to Service with a Smile

Bitterness: The Most Avoided Flavor in Cooking?

Eggs: Sunny-Side Up, Over-Easy, Scrambled, Hard-Boiled, Poached, Silky, Fluffy, Creamy...

Bistros, Baguettes, & Boudin Noir: Phil's Parisian Adventure

Becoming a Chef: How a Venezuelan Chef Redefines Peruvian Cuisine in Tokyo Ft. Santiago Fernandez

25 Days in Japan: Eric’s Culinary Pilgrimage from Yakitori to Shirako

Kitchen Leadership 2.0: Creating a Team that Stays

From Lab to Table: Cristina Megías on Scaling Noma’s Culinary Creations for the Home Kitchen

Becoming a Chef: Debora Fadul on Reviving Guatemalan Cuisine with Mesoamerican Techniques

Noma 2024 - Vegetable Season: A Course-by-Course Breakdown

David Egui on the Power of Culinary Narratives and Building Culinary Brands

Inside the Nordic Food Lab: Michael Bom Frøst on the New Nordic Manifesto, Early Noma Days & Edible Insects

Becoming a Chef: Adriano Mejia's Journey from Fäviken to the Basque Cheesecake

A Food Traveler’s Guide: Beyond the Tourist Trap

Phil & Eric Go Vegan (For a Chat)

Becoming a Chef: Jonathan Pommerenk’s Wild Ride from Eleven Madison Park to BCC

The Pursuit of Excellence: A Chef's Journey

The Roots of Nouvelle Cuisine: Breaking the Mold

Hate on a Plate: Phil and Eric’s Culinary Pet Peeves

Breakfast of Champions: A Culinary Competition and Morning Meal Exploration

Turning Up the Heat: The Fierce World of Culinary Competition

Don’t Eat Before Listening: Revisiting Bourdain’s Kitchen Exposé

The Bear Season 3: A Deep Dish of Drama 🍽️

Launching a Pop-Up: The Wild Journey from Concept to Creation