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Pot Luck Food Talks: Kitchen Stories From Behind the Pass
by Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
Recently ranked · United States
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Ranking history · United States
No ranking history for this show in United States over the last 14 days.
Latest episodes
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Killed but Not Eaten: Australia’s Wild Game Problem Ft. Chef Jo Barrett
October 25, 2026 · 29 min📱 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…
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The Jobs Nobody Tells Cooks About: Life After the Line Ft. Furqan Meerza
October 18, 2026 · 31 min📱 Send us a voice note. [Click Here] 🎙️ 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…
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A Rat on the Pass: When Should You Walk Out of a Bad Kitchen?
October 11, 2026 · 30 min📱 Send us a voice note. [Click Here] 🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it. 🎧 In This Episode: 🚧 Where Adapting Stops Being Professional 🧳 Taking a Job Without Seeing…
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Front of House vs. Back of House: Why Do Floor and Kitchen Keep Fighting?
October 4, 2026 · 30 min📱 Send us a voice note. [Click Here] 🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together. 🎧 In This Episode: ⚔️ Why the Kitchen and the Floor Clash 🍽️ The Skills Behind a Great Floor…
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Better Restaurant, Less Money: Why So Many Cooks Are Broke?
September 27, 2026 · 33 min📱 Send us a voice note. [Click Here] 🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money? 🎧 In This Episode: 💸 Why Better Restaurants Often Pay…
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Is It Too Late to Become a Cook? Too Old for the Line at 30, 40, or 50?
September 20, 2026 · 32 min📱 Send us a voice note. [Click Here] 🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50? 🎧 In This Episode: ⏳ Is 30 Too Late…
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September 13, 2026 · 34 min📱 Send us a voice note. [Click Here] 🎙️ EP203 — What should every cook actually know? Culinary fundamentals, who decides what they are, and whether they have changed? 🎧 In This Episode: 🧪 Why Nobody Makes Stock Anymore 🧭 Who Decides…
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Push It Till It Punches You in the Face: Seasoning, MSG and Cooking Fish Over Fire
September 6, 2026 · 26 min📱 Send us a voice note. [Click Here] 🎙️ EP202 — Tasty is NOT enough: push the salt, push the acid, push past the point where you'd normally stop. 🎧 In This Episode: 🥋 What Chefs Spend Years Perfecting 🔥 Cooking Fish Over Fire by…
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The Cook's Expiration Date: Was Bourdain Right About 37?
August 30, 2026 · 25 min📱 Send us a voice note. [Click Here] 🎙️ EP201 — Bourdain said cooks are done after 37: does a cook expire, or does kitchen culture expire them? 🎧 In This Episode: ⏳ The Expiration Date of a Cook 🧑🍳 Stepping Back from the Line 🩹…
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Everyone Claps When the Chef Claps: How Accurate Is The Menu?
August 23, 2026 · 38 min📱 Send us a voice note. [Click Here] 🎙️ EP200 — We review The Menu and trace it back to the real kitchens behind it: Willows Inn, Lummi Island, Noma, Mugaritz, and more. 🎧 In This Episode: 🎬 Why The Menu Feels So Familiar 🏝️ The Real…
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Same White Jacket, Different Job: Is Becoming a Head Chef a Reward or a Punishment?
August 16, 2026 · 39 min📱 Send us a voice note. [Click Here] 🎙️ EP199 — The day you get promoted is often the day you stop doing the thing that got you there: More responsibility, more time, and a raise that can still leave you poorer per hour. 🎧 In This…
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The Knives Episode a.k.a. Don't Touch My F#cking Knife
August 9, 2026 · 33 min📱 Send us a voice note. [Click Here] 🎙️ EP198 — Cooks sharpen it, name it, refuse to let anyone else touch it. 🎧 In This Episode: 🔪 The Three Knives Every Cook Needs 🗡️ Gyuto, Bunka or Nakiri? 🚫 Never Touch Another Cook’s Knife 🩹…
About the show
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.