Advertise on podcast: Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ 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

🎙️ 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 the Kitchen 🐀 Rats, Old Pipes and Building Management 🥚 When the Owner Ignores Food Safety 🗣️ Undermining Authority in Front of the Team 🔥 What Rough Kitchens Teach You 🧾 À La Carte vs. Tasting Menu Pressure 🔑 Before You Rent a Restaurant Space ☀️ Underground Kitchens and Natural Light ⚙️ Reliable Equipment vs. Fancy Tech 🚰 Cooking at Events with No Running Water 🏡 The Kitchen Space You'd Buy 📩 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

🎙️ 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 Team 👀 Why Cooks Should Work the Floor 📣 Overpromising and the Communication Gap 🎭 Tact, Timing and Choreography on the Floor 🧱 How Bad Bosses Push Good People Out 🤗 Warm Service Without Groveling 📚 The Best Books on Restaurant Service 🥜 Accommodating Allergies Without Losing Quality 🧩 Connecting the Dots in a Guest's Meal 🧭 Planning Events with Every Department Head 📩 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

🎙️ 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 Less 🏦 Michelin Restaurants Don't Make Money ⚖️ Stars, Short Hours, Good Pay: Pick Two 🙋 How to Ask for a Raise 📚 Why Nobody Teaches Cooks About Finances 🏭 Better-Paying Jobs Outside Restaurants 📝 Writing a Business Plan While Working 👔 Are Owners to Blame for Low Pay? 🔪 Are Cooks Paid Fairly for Their Skills? 🧠 Thinking Like a Business Owner 💶 Earning More vs. Saving More 💼 Side Income Without Quitting Your Job 📩 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

🎙️ 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 to Start Cooking? 🎨 Bringing Skills From a Past Career 🚪 The "Run a Section by 35" Rule 🧑‍🍳 What Outsiders Bring to the Kitchen 👅 Learning to Eat, Not Just Cook 🏖️ Don't Open a Restaurant to Retire 🧪 Food Careers Beyond the Line 📉 Why Restaurants Fade: Trends vs. Good Food ⭐ Should You Stage in Michelin at 35? 🏺 Craftsman or Hobbyist: Why Foundations Matter 🗺️ Make a Plan, Find Your Edge 🪂 Why It's Still Worth the Leap 📩 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

🎙️ 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 What the Fundamentals Are 📋 Having a Plan and a Clean Section 🍳 What a Trial Shift Really Tests 🥬 Cleaning Vegetables and Picking Salad 🥗 Making a Dressing and Seasoning It 🍶 The Japanese Order of Seasoning 🌡️ How Heat Changes Texture 🐟 Cleaning Fish, Poultry and Whole Animals 🥩 Chasing the Maillard Reaction 🍲 The Five Stocks to Master 🍮 Pastry, Doughs and Writing Recipes 📩 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

🎙️ 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 Feel 🔍 Spotting What a Dish Is Missing 🍋 Balancing: Acidity, Salt & Sweetness 🧂 How Far to Push the Seasoning 🥄 Tasting and Adjusting as a Sauce Reduces ✨ Is MSG Cheating? 🌿 Fish, Vegetables and Underused Herbs 🐟 Grilling a Whole Fish Over Charcoal 🎶 What Plays in the Kitchen Before Service 🍲 Chef Flex: Keeping the Sides of Your Pots Clean 📺 Food Content Worth Watching 💿 Phil's "Work Hop" Playlist: https://open.spotify.com/playlist/2lrYhrNDzYzAgISjqMBRg5?si=CBeS4LaeSqmz62qPRnFT9A&utm_source=whatsapp&pi=UAI8g7J2TcK60 📩 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

🎙️ 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 🩹 Injuries as a Badge of Honor 🧊 What to Do When Someone Cuts Themselves 😐 Gallows Humor in a Kitchen 🔥 Knife Scars and Hot Oil Burns 🗣️ Saying Behind and Meaning It 🧱 Floors, Footwear, and Heavy Lifting 🤒 Being Afraid to Call in Sick 💪 Bragging About 16 Hour Shifts 💶 Who Pays for Kitchen Injuries 🥋 Cooking into Your 50s and 60s 📩 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

🎙️ 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 Restaurant Behind the Movie ⭐ The Restaurants the Director Cites 🔪 Who Designed the Food on Screen 🛏️ Bunk Beds and Staff Housing 🕯️ When a Kitchen Becomes a Sect 🏅 Chasing Recognition, Not Perfection 🍞 The Bread Course With No Bread 📱 Instagram Food Is the New B******t 👨‍🍳 The Foodie Who Couldn't Cook 🍔 Never Forget Why You Started 🎞️ Should Cooks Watch The Menu? 📩 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

🎙️ 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 Episode: 👨‍🍳 A Promotion Means Getting A New Job 🚀 Getting Promoted Before You're Ready 🧠 Learning to Read Your Team ⏰ When Turning It Down Makes Sense 🙅 The Cost of "That's Not My Job" 💰 How to Actually Earn a Raise ✈️ Taking a Pay Cut to Learn More 🔪 Why Fundamentals Beat Titles 🙋 Admitting What You Don't Know 💷 Learning the Business Side 📍 Which Kitchens, and How Long to Stay 📩 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

🎙️ 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 🩹 The Worn Blade as a Badge of Honor 💔 Stolen Knives and Lifelong Tools 🍞 The Most Underrated Kitchen Knife 🐟 Deba vs European Fillet Knives ✋ Grip, Calluses and the Right Fit 💸 Sharp and Cheap Beats Expensive and Dull 🪨 Sharpen First, Buy Japanese Later 🇯🇵 Knife Brands That Last a Lifetime 📩 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

🎙️ 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 Theater, Whether You Like It or Not 🍹 The Patxaran Story: How the Wrong Description Kills a Taste 🏺 Raising the Price Doubled the Orders 👟 The Nike Example for Cooks 🌮 Pujol vs the Street Taco: When the Brand Costs More Than the Food 📸 When a Restaurant Is Built for Instagram and Falls Apart on the Plate ⚖️ The Line Between Staying Humble and Underselling Yourself 🪞 Look Behind the Veil: When the Story Outgrows the Food 📩 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

🎙️ 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 Database 🤖 Chef-Verified, Not AI-Generated 📸 How a Chef Network Solves Problems Instantly 🤫 Why Chefs Are Finally Sharing Their Secret Recipes 📚 Bullipedia: Why Ferran Adrià's Culinary Wikipedia Failed 🧠 Why Human Experts Still Matter, Even With AI 📩 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

🎙️ 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 Rulebook That Banned Fermentation For Decades ⚖️ Rotten or Fermented? Where's the Line? 🔬 Fermentation Isn't Luck. It's Science! 🌍 Did Noma Actually Start the Fermentation Movement? 🌾 Koji Goes Local: Pearl Barley Instead of Rice 🍚 Koji: Nearly Impossible to Get, Now One Click Away 🧀 Funky Milk: Aged Cheese in Two Hours 🕺 The Bouncer, the Pathogen & the Pink Pepper 🧊 A Styrofoam Incubator & the Birth of an Obsession 📩 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

🎙️ 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. Charcoal 🌍 Robata, Asador, Parrilla & Churrasco 🍢 Yakitori and the Art of Timing ⚠️ Why Flame Shouldn't Touch Fat 🟦 Blue Smoke vs. White Smoke 🪵 Choosing the Right Wood 🟠 Reading Embers by Color 💰 The Real Cost of Fire Cooking 📩 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