Pot Luck Food Talks: Kitchen Stories From Behind the Pass kapak görseli

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Yazan: Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
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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 restaurant culture, the quiet rules, and the loud disasters.

It’s the truth about Michelin Star kitchens, the whispered restaurant secrets, the victories no one tastes but the cooks, and the mistakes that teach more than any school.

If you want sanitized food media, go elsewhere. If you want chef conversations about life, gastronomy, and why flavor is the only compass worth following—pull up a chair.

Erich Eichstetter, Philipp Walther & Xander Bartole Art Cooking Food & Wine Social Sciences
Bölümler
  • Kitchens vs. Relationships: Who Waits for a Cook Who’s Never There?

    Kitchens vs. Relationships: Who Waits for a Cook Who’s Never There?
    1 Nov 2026

    📱 Send us a voice note. [Click Here]

    🎙️ EP210 — The obsession that makes you a great cook is the same one that keeps you from being there for anyone else. Can a cook balance the kitchen with partners, family and friends?

    🎧 In This Episode:

    🌙 Working While Everyone Else Is Free

    🔥 When Cooking Consumes Your Whole Life

    🚪 Knowing When the Hustle Should End

    🔁 Why the Kitchen Survives Your Vacation

    💍 Missing a Wedding for a Restaurant Opening

    🎄 Holiday Services Without Wrecking the Team

    💘 Dating When You're Always Working

    ⏰ How Kitchen Schedules Are Changing

    👨‍👦 Being a Head Chef and a Dad

    🗣️ Asking Your Chef for Time Off

    💰 Being Honest About Salary and Conditions

    📆 Is the Four-Day Week Realistic?

    📩 Follow & Support Us:

    🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/

    📸 Instagram: https://instagram.com/potluckfoodtalks

    ▶️ YouTube: https://youtube.com/@potluckfoodtalks

    🗞️ Newsletter: https://www.potluckfoodtalks.com/start/

    📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

    🍷 Enjoy
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    36 dk.
  • Killed but Not Eaten: Australia’s Wild Game Problem Ft. Chef Jo Barrett

    Killed but Not Eaten: Australia’s Wild Game Problem Ft. Chef Jo Barrett
    25 Oct 2026

    📱 Send us a voice note. [Click Here]

    🎙️ EP209 — Australia has healthy wild meat in abundance but no habit of eating it: can a chef change what a country puts on the table? Chef Jo Barrett, The Age Good Food Guide's 2024 Chef of the Year, turns wild deer, boar and goat into pies, dim sims and venison schnitzel people actually order,

    🎧 In This Episode:

    🦌 Why Australia Is Overrun with Wild Deer

    🚁 Deer Shot from Helicopters, Then Left Behind

    🐊 Alligator Meat on a 12-Hour Bus Ride

    🐟 Why Wild Fish Gets Eaten and Deer Doesn't

    🏠 How a Chef's Ingredient Becomes Home Cooking

    🥧 From Pet Food to Wild Deer Pies

    🔗 Every Deer Traced from Shot to Plate

    ❄️ Wild Meat Is Never the Same Twice

    🌏 The Food Knowledge Australia Lost

    🔮 Could Australia's Wild Meat Feed Other Countries?

    🐇 The $40 Rabbit and the Forbidden Horse

    👨‍🍳 What Cooks Miss from Inside the Kitchen

    📩 Follow & Support Us:

    🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/

    📸 Instagram: https://instagram.com/potluckfoodtalks

    ▶️ YouTube: https://youtube.com/@potluckfoodtalks

    🗞️ Newsletter: https://www.potluckfoodtalks.com/start/

    📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

    🍷 Enjoy
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    29 dk.
  • The Jobs Nobody Tells Cooks About: Life After the Line Ft. Furqan Meerza

    The Jobs Nobody Tells Cooks About: Life After the Line Ft. Furqan Meerza
    18 Oct 2026

    🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.

    🎧 In This Episode:

    🧭 What Else Can a Cook Become?

    ✈️ Working in Europe as a Foreign Cook

    🛋️ Getting Too Comfortable in Fine Dining

    🛂 Losing a Dream Job Over a Visa

    🧪 Making the Jump to R&D

    🎲 Why Careers Beyond Restaurants Happen by Chance

    🧩 Why Copying Someone's Career Doesn't Work

    🃏 Your Kitchen Years is an Unfair Advantage

    🪜 Skipping Steps on the Way Out

    🍅 Furqan's Work for Heinz Ketchup

    📩 Follow & Support Us:

    🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/

    📸 Instagram: https://instagram.com/potluckfoodtalks

    ▶️ YouTube: https://youtube.com/@potluckfoodtalks

    🗞️ Newsletter: https://www.potluckfoodtalks.com/start/

    📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

    🍷 Enjoy
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    31 dk.
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