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...
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
Inside the Nordic Food Lab: Michael Bom Frøst on the New Nordic Manifesto, Early Noma Days & Edible Insects
Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It’s not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plate—right down to adding edible insects. Michael’s behind-the-scenes tales bring the lab’s daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
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Becoming a Chef: Adriano Mejia's Journey from Fäviken to the Basque Cheesecake
In this episode, Eric reconnects with his longtime friend Adriano MejÃa, a talented chef with an inspiring journey. From his early food memories in Ecuador to working in legendary kitchens like Fäviken and some of the Basque Country’s finest establishments, Adriano shares the steps that shaped his career. The conversation culminates with his latest endeavor: creating a Basque cheesecake shop that’s already making waves. Tune in for a story of passion, perseverance, and the pursuit of culinary excellence.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks
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A Food Traveler’s Guide: Beyond the Tourist Trap
Chefs Phil and Eric dive into the art and philosophy of food travel. Drawing from their personal journeys and culinary escapades, they discuss the do’s and don’ts of exploring global cuisines, share their favorite tips for finding authentic experiences, and reflect on how to truly connect with a place through its food. From avoiding tourist traps to embracing the unknown, this episode is packed with insights and stories to inspire you to be a traveler, not just a tourist. Whether you’re planning your next trip or dreaming of far-off flavors, you won’t want to miss this one!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.
South Africa