Pot Luck Food Talks

Phil and Eric dive into the world of veganism. From the ethical debates and environmental impact to the creative challenges of plant-based cooking, they explore how veganism is reshaping the culinary landscape. Join them as they discuss their personal experiences, favorite vegan dishes, and the evolving role of plant-based cuisine in fine dining and beyond. Whether you're a dedicated vegan, curious foodie, or staunch carnivore, this conversation offers fresh perspectives and food for thought.If you want to support us:http://patreon.com

Eric sits down with chef and culinary innovator Jonathan Pommerenk, tracing his dynamic journey from New York City's fine dining scene including the wild parties at Eleven Madison Park to the vibrant kitchens of Buenos Aires and now to the cutting-edge world of BCC Innovation in the Basque Country. Jonathan shares stories of his early influences, lessons learned at Michelin-starred NYC icons, and his passion for merging cultural flavors—like Nikkei and Basque traditions—with modern techniques. Together, they explore the evolving landscape of food innovation, the art of balancing authenticity with creativity, and the future of sustainable cuisine. This episode is a deep dive into the mind of a chef who’s shaping the future of gastronomy.

In this episode of Pot Luck Food Talks, Phil and Eric dive deep into what it means to chase perfection in the world of gastronomy. They discuss the relentless pursuit of excellence, the sacrifices made along the way, and the lessons learned from iconic chefs and their own personal journeys. From sleepless nights in Michelin-starred kitchens to the constant evolution of their craft, they explore the highs and lows of striving for the extraordinary. Join them as they share stories, insights, and moments that reveal why true excellence is a lifelong endeavor, filled with triumphs, challenges, and the passion that drives them forward.

In this episode, Phil and Eric dive into the “Ten Commandments of Nouvelle Cuisine,” breaking down each rule that sparked a culinary revolution. From the emphasis on fresh ingredients and lighter sauces to a commitment to creativity and simplicity, they explore how these principles reshaped modern cooking and continue to influence chefs around the world. Join them as they discuss, debate, and maybe even challenge a few of these iconic commandments.

Phil and Eric let loose on their culinary pet peeves, sharing the things that drive them mad in the kitchen. From the outdated garnish of tomato roses to the misguided use of pesto on a classic caprese salad, no culinary crime is spared. It’s a brutally honest conversation about trends and techniques that have overstayed their welcome and what truly makes or breaks a dish. Join them for an episode filled with a mix of frustration, humor, and a dose of hard-earned culinary wisdom as they vent about the things they hate in cooking.

In this episode, Phil and Eric kick off with a debate on the nature of competition in the kitchen, exploring how it shapes chefs and pushes them to the edge. But the conversation takes a delicious turn as they dive into breakfast—one of the most beloved meals around the globe. From classic American pancakes to the hearty full English, or a simple croissant in Paris, they explore the endless variations of breakfast and what they reveal about culture. It’s a fun mix of rivalry, reflection, and rich morning flavors, where competition meets the comforts of the world’s first meal.

In the next episode, Phil and Eric delve into the high-stakes world of culinary competitions, where the heat of the kitchen meets the thrill of the contest. From the pressure-packed kitchens of Iron Chef to the prestige of the Bocuse d'Or, they explore how these culinary challenges shape chefs, push boundaries, and showcase skills on the world stage. Join us as we dissect the spirit of competition, share stories from renowned cooking contests, and discuss what it takes to claim victory in the kitchen. Whether it’s about Olympic-level intensity or the drama of reality TV cook-offs, this episode is a front-row seat to the world of competitive cooking.

Join our pop up dinner in San Sebastian: https://forms.gle/RKaf2fvB71XgVoFU9In the next episode, Phil and Eric take a deep dive into Anthony Bourdain’s iconic article, "Don’t Eat Before Reading This." They explore the gritty truth Bourdain revealed about restaurant kitchens and the industry’s raw underbelly, touching on its impact on chefs, diners, and the world of food journalism. Phil and Eric share their personal thoughts on the article, dissecting Bourdain's bold insights and how they still resonate today. Tune in as they revisit this monumental piece and reflect on its enduring influence on the culinary world.

In this episode, Phil and Eric dive deep into The Bear Season 3, peeling back the layers of what makes this series a stand-out in the culinary world and beyond. From its gritty realism to its raw portrayal of kitchen life, they break down the emotional rollercoaster of the latest season. With themes of pressure, ambition, and personal sacrifice, The Bear brings back Carmy and his team in a new phase, navigating the tension between chasing perfection and maintaining relationships. Phil and Eric share their thoughts on standout moments, the show's evolution, and what it means for the future of food on screen. Buckle up for an in-depth review that cuts to the bone.

In the next episode, Eric and Phil dive into the wild world of pop-up restaurant concepts. From how to get one started to sharing success stories, they explore the journey of taking small, temporary setups and turning them into full-fledged dining destinations. They’ll discuss the highs, lows, and hilarious anecdotes of friends who’ve launched pop-ups, as well as how these ventures became the testing ground for future culinary giants. Whether you’re an aspiring chef or just curious about the pop-up scene, this episode is packed with inspiration and insights on how to make your mark in the food world.

In the next episode, still recovering from their unforgettable dinner at Noma, Eric and Phil settle in for breakfast in Copenhagen with Danish cinnamon rolls and flat whites to discuss The Bear Season 2. They dive deep into the evolution of the series, from the chaotic energy of running a family sandwich shop to the high-stakes world of fine dining. As they analyze the show’s portrayal of ambition, teamwork, and personal sacrifice, they reflect on standout episodes and the rich character development that makes The Bear a masterpiece. It's a must-listen for fans of food, kitchens, and great storytelling.

In the next episode, Xander joins Phil and Eric for a special conversation celebrating two years of the show’s success and discussing what lies ahead. The trio reflects on the journey so far and share exciting news about their future plans: a food and travel show. They’re kicking off this new venture with a pilot episode in Copenhagen, where they’ll dine at Noma, explore the city’s street food scene, and see what surprises unfold along the way. This episode marks the start of an exciting new chapter that you won’t want to miss.

In this nostalgic and humorous episode of "Pot Luck Food Talks," Phil and Eric dive into their experiences with cooking shows, including Phil's unforgettable appearance on Master Chef Spain. They reminisce about iconic culinary moments, from the bizarre to the brilliant, and share hilarious anecdotes from the world of televised cooking competitions. From a lion-shaped potato disaster to the high-stakes drama of Iron Chef, this episode is packed with laughs and insider insights into the reality of cooking on camera. Tune in for a hearty serving of culinary gossip, sprinkled with a dash of nostalgia and a side of spicy commentary.

In this laid-back episode of "What's Cooking," Phil and Eric catch up on their latest culinary adventures. From the bustling cities they've visited to the hidden gems where they’ve dined, they share the experiences that have filled their past few weeks. They also dive into the dishes they've cooked, the flavors they've discovered, and the places that have left a mark on their palates. Join them for an episode full of travel tales, foodie finds, and kitchen experiments as they bring you up to speed on what's been sizzling in their world.

Eric sits down with Ivan Brehm to explore his incredible culinary journey. From honing his skills under the legendary Thomas Keller to working at the cutting-edge kitchens of Mugaritz and The Fat Duck, Ivan's path has been anything but ordinary. Now at the helm of the Michelin-starred Nouri in Singapore, Ivan reflects on the experiences that shaped his innovative approach to cooking. Join us as we trace Ivan's steps through some of the world’s most iconic kitchens, and discover the philosophy behind his acclaimed restaurant.

In this episode, Eric sits down with Yingxin Huang, a talented chef and pastry chef from China now living in Paris. Yingxin shares her unique perspective on blending the rich traditions of Chinese cooking with the delicate art of Parisian pastry. Yingxin’s journey is a testament to the beauty of cross-cultural culinary fusion.

In the next episode, Eric and Phil are joined by Kevin Jeung, to delve into the fascinating world of Noma's fermentation lab and the groundbreaking Noma Projects. As the Chef of Research and Production at Noma, Kevin offers a unique insider's perspective on the innovative concepts and techniques that define Noma's approach to fermentation. Together, they discuss the intricacies of fermenting ingredients, the creative process behind new projects, and the impact of these innovations on the culinary world. Join us for an eye-opening exploration of the science and artistry that make Noma a leader in gastronomic innovation.

In the next episode, Eric and Phil sit down with Kevin Jeung, to reminisce about their shared experiences at the renowned Mugaritz. Together, they explore the challenges and triumphs they faced in one of the world’s most innovative kitchens. From unforgettable culinary experiments to the rigorous demands of high-end gastronomy, this episode dives deep into the bonds formed and lessons learned during their time at Mugaritz. Join us for an engaging conversation filled with behind-the-scenes stories, personal reflections, and the unique camaraderie that comes from working in such an extraordinary culinary environment.

In the next episode, Eric and Phil sit down with Kevin Jeung, aka 'the Koji Whisperer', a veteran of some of the world’s most renowned kitchens and currently the Chef of Research and Production at Noma. Having first met 10 years ago while staging together at Mugaritz, the trio reunites after some time apart to share Kevin’s latest culinary adventures. They delve into Kevin’s recent trip to San Sebastian, recounting an epic pintxo tour with Eric and a visit to a 'sociedad gastronomica' where they cooked and shared stories with friends. Join us for an episode filled with culinary nostalgia, exploration, and camaraderie.

In this lively episode, Phil and Eric dive into the latest gossip from the restaurant world, sharing insider stories and juicy tidbits that you won't hear anywhere else. They explore the fascinating realm of strange ingredients, uncovering the weird and wonderful items making their way onto menus. From bizarre delicacies to groundbreaking new restaurant concepts and openings, Phil and Eric cover it all. Join us for an entertaining and informative chat that will keep you on the edge of your seat and maybe even inspire your next dining adventure.