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Artwork for Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
Noma
Mugaritz
The Bear
Culinary Techniques
Michelin Star
Restaurant Culture
Cooking Techniques
Basque Country
Michelin Star Restaurants
Culinary Arts
Copenhagen
Fermentation
Spanish Cuisine
Sustainability
San Sebastián
El Bulli
San Sebastian
Gastronomy
Tokyo
Enzymes

Two decades on the line leave scars, stories, and a way of seeing the world that doesn’t wash off with the apron.

Pot Luck Food Talks is where the chef lifestyle gets laid bare—raw chef talk, the kind you don’t hear in PR interviews.

Phil & Eric aren’t here to romanticize. They’re here to trade food stories that smell of sweat, butter, and burned fingers. Stories about the beauty and brutality of ... more

PublishesWeeklyEpisodes199Founded4 years ago
Number of ListenersCategories
DocumentaryFoodSociety & CultureArts

Listen to this Podcast

Artwork for Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Latest Episodes

🎙️ EP197 — How restaurants set expectations and why cooks who get the setup wrong can make people dislike a taste they'd otherwise love.

🎧 In This Episode:

🍽️ Restaurants Are Serving Expectations Before the Food Arrives

🎭 Fine Dining is Theate... more

🎙️ EP196 — Some innovations only happen when cooks build them together.

🎧 In This Episode:

🌐 Building a Chef Network

🗳️ Chefs Worldwide Vote On Their Best Idea

🥤 Turning Toxic Wastewater Into Soft Drinks

🍌 The Winning Idea: Zero Waste D... more

🎙️ EP195 — Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours.

🎧 In This Episode:

🧫 Meet John Regefalk: BCC Innovation & The Fermentos Book

📜 The Ruleboo... more

YouTube

🎙️ EP194 — Fire that doesn't taste smoky, why fat shouldn't touch the flame and the precise color that signals an ember is ready to go!

🎧 In This Episode:

🔥 Fire Cooking vs. Backyard BBQ

🇪🇸 The Basque Grilling Philosophy

💨 Embers vs. Charc... more

Key Facts

Accepts Guests
Contact Information
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Number of Listeners
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Recent Guests

John Reggefalch
chef researcher and culinary coordinator at Basque Culinary Center and Goethek Center
Basque Culinary Center; Goethek Center
Episode: Chef Networks: Innovations Only Cooks Can Create Together
John Regefalk
Coordinator of the culinary area, Basque Culinary Center and Gastronomy Open Ecosystem; chef researcher; former Noma participant; co-author of Fermentos
Basque Culinary Center; Gastronomy Open Ecosystem; Basque/ Nordic fermentation communities
Episode: Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
Ernesto Rodriguez Vecilla
Head of Culinary Innovation at Nourish Ingredients
Nourish Ingredients
Episode: From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
Christian Weij
Fermentation specialist and educator based in the Netherlands
Episode: 9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
Mark Hill
Chef, The Social Distortion
The Social Distortion
Episode: This Restaurant Has Thai Flavors Without Thai Ingredients? Ft. The Social Distortion
Claudio Perrando
Master baker, former restaurant chef
Unspecified (guest on episode)
Episode: What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando
Kevin Jeung
A culinary expert with experience at Noma, focusing on enzyme applications in cooking
Noma
Episode: Cooking With Enzymes Ft. Kevin Jeung
Michael Lin
President of the Michelin Guide Fan Club
Episode: Hospitality: The Line Between Caring for Guests and Surviving Them
Julián Otero
Creative chef at Mugaritz
Mugaritz
Episode: Becoming a Chef: Julián Otero Inside the World’s Most Provocative Kitchen

Hosts

Eric Draven
Host of Pot Luck Food Talks: Kitchen Stories From Behind the Pass
Phil Dumphy
Co-host of Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Reviews

4.7 out of 5 stars from 60 ratings
  • Phil & Eric talk about food and restaurants like two directors talking about movies. Super fun!

    Podchaser
    5
    Xander Bartole
    a year ago
  • Great podcast

    Who ever left one star is a hater this is a great BOH podcast

    Apple Podcasts
    5
    TrattoriaLucio
    United States2 years ago
  • Real Talk

    These guys talk about food like some people passionately talk about movies. Super fun!

    Apple Podcasts
    5
    axlx333
    Germany3 years ago
  • Loving it!

    I have been so hocked listening Phil & Eric stories about the various aspects of food, from cultural traditions, interviews with food experts and untold stories behind the best restaurant’s kitchens. If you are a foodie and interested about exploring the world of food, you will find this podcast entertaining and educational!

    Apple Podcasts
    5
    Sweetmuack
    United States3 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

The hosts' chemistry and practical cooking insights stand out for industry insiders.
Listeners praise the gritty, unvarnished look at restaurant life and leadership.
Episodes mix hard-earned kitchen wisdom with candid takes on culture, burnout, and mentorship.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#51
Canada/Arts/Food
Apple Podcasts
#223
United Kingdom/Arts/Food
Apple Podcasts
#125
Italy/Arts/Food
Apple Podcasts
#196
Australia/Arts/Food
Apple Podcasts
#215
Germany/Arts/Food
Apple Podcasts
#45
India/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Douglas McMaster of SILO: Is a Zero-Waste Kitchen Actually Possible?
Q: What are the main pillars in establishing a zero waste restaurant?
Imagination and creativity are fundamental pillars in establishing a zero waste restaurant, along with understanding psychology and designing dishes that minimize waste.
Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong Can Taste Right
Q: How do you feel about AI in food, menus, recipes, even restaurant reviews?
AI can be a useful tool for recipes, especially for classic dishes, but one should not rely on it entirely and should continue to think for themselves in the kitchen.
Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong Can Taste Right
Q: What is the least intuitive recipe or cooking technique you've come across?
There are techniques that go against common sense but yield surprisingly good results, like cooking pasta in its sauce instead of boiling it in water.
Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong Can Taste Right
Q: How do you feel about serving non-crispy chicken skin?
It's all about context; the texture and presentation vary depending on the dish and its cultural relevance.
Becoming a Chef: Julián Otero Inside the World’s Most Provocative Kitchen
Q: How do you know that a dish is ready for service?
He explains that a dish is never truly ready but rather evolves through feedback from diners throughout the season.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
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Age Range
Household Income
Social Media Reach

Frequently Asked Questions About This Podcast

What is This Podcast about and what kind of topics does it cover?

Two veteran chef hosts share raw, unvarnished stories from Michelin-star kitchens and restaurant life, blending practical technique with culture, leadership, and the realities behind service. Episodes skew toward deep dives on cooking craft, menu development, kitchen dynamics, and contemporary industry issues, often with a candid take on mentorship, burnout, and the evolving ethics of restaurant culture. The conversation is practical, gritty, and opinionated, offering listeners not just recipes but a window into the pressures, rituals, and wisdom that shape professional kitchens. A notable strength is the durability of long-form, idea-driven chats that pair technical tips with personal narratives, making it appealing for chefs, restaurant o... more

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1. The Chef's Cut
2. The Go To Food Podcast
3. Armchair Expert with Dax Shepard
4. The Bill Simmons Podcast
5. Fly on the Wall with Dana Carvey and David Spade

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this podcast launched 4 years ago and published 199 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on this podcast?

Recent guests on this podcast include:

1. John Reggefalch
2. John Regefalk
3. Ernesto Rodriguez Vecilla
4. Christian Weij
5. Mark Hill
6. Claudio Perrando
7. Kevin Jeung
8. Michael Lin

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