Eric sits down with David Egui, Culinary Chargé d’Affaires, to discuss the art of crafting narratives for restaurants, the importance of PR and strategic communication in gastronomy, and the creation of unforgettable dining experiences. From building culinary personas to the behind-the-scenes of "Dining Impossible," this conversation is a deep dive into the world of culinary storytelling and innovation.

Check out more about us at:

http://linktr.ee/potluckfoodtalks

If you want to support us:

http://patreon.com/potluckfoodtalks

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/potluckfoodtalks

If you want to support us:

http://patreon.com/potluckfoodtalks

In this episode, Eric reconnects with his longtime friend Adriano Mejía, 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/potluckfoodtalks

If you want to support us:

http://patreon.com/potluckfoodtalks

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/potluckfoodtalks

If you want to support us:

http://patreon.com/potluckfoodtalks

Phil and Eric dive into the world of veganism. From the ethical debates and environmental impact to the creative challenges of plant-based cooking, they explore how veganism is reshaping the culinary landscape. Join them as they discuss their personal experiences, favorite vegan dishes, and the evolving role of plant-based cuisine in fine dining and beyond. Whether you're a dedicated vegan, curious foodie, or staunch carnivore, this conversation offers fresh perspectives and food for thought.

If you want to support us:

http://patreon.com

Eric sits down with chef and culinary innovator Jonathan Pommerenk, tracing his dynamic journey from New York City's fine dining scene including the wild parties at Eleven Madison Park to the vibrant kitchens of Buenos Aires and now to the cutting-edge world of BCC Innovation in the Basque Country.

Jonathan shares stories of his early influences, lessons learned at Michelin-starred NYC icons, and his passion for merging cultural flavors—like Nikkei and Basque traditions—with modern techniques. Together, they explore the evolving landscape of food innovation, the art of balancing authenticity with creativity, and the future of sustainable cuisine. This episode is a deep dive into the mind of a chef who’s shaping the future of gastronomy.

In this episode of Pot Luck Food Talks, Phil and Eric dive deep into what it means to chase perfection in the world of gastronomy. They discuss the relentless pursuit of excellence, the sacrifices made along the way, and the lessons learned from iconic chefs and their own personal journeys. From sleepless nights in Michelin-starred kitchens to the constant evolution of their craft, they explore the highs and lows of striving for the extraordinary. Join them as they share stories, insights, and moments that reveal why true excellence is a lifelong endeavor, filled with triumphs, challenges, and the passion that drives them forward.

In this episode, Phil and Eric dive into the “Ten Commandments of Nouvelle Cuisine,” breaking down each rule that sparked a culinary revolution. From the emphasis on fresh ingredients and lighter sauces to a commitment to creativity and simplicity, they explore how these principles reshaped modern cooking and continue to influence chefs around the world. Join them as they discuss, debate, and maybe even challenge a few of these iconic commandments.

Phil and Eric let loose on their culinary pet peeves, sharing the things that drive them mad in the kitchen. From the outdated garnish of tomato roses to the misguided use of pesto on a classic caprese salad, no culinary crime is spared. It’s a brutally honest conversation about trends and techniques that have overstayed their welcome and what truly makes or breaks a dish. Join them for an episode filled with a mix of frustration, humor, and a dose of hard-earned culinary wisdom as they vent about the things they hate in cooking.

In this episode, Phil and Eric kick off with a debate on the nature of competition in the kitchen, exploring how it shapes chefs and pushes them to the edge. But the conversation takes a delicious turn as they dive into breakfast—one of the most beloved meals around the globe. From classic American pancakes to the hearty full English, or a simple croissant in Paris, they explore the endless variations of breakfast and what they reveal about culture. It’s a fun mix of rivalry, reflection, and rich morning flavors, where competition meets the comforts of the world’s first meal.