The Richard Hart Debate: Cooking Abroad and the Cost of Judging a Food Culture
🎙️ EP169 – When ambition forgets humility, food stops being a conversation and turns into a lecture. Phil and Eric unpack the Richard Hart / Green Rhino controversy in Mexico City to talk about respe...
18 Jan 24min
New Year’s Hangover Rant: Instagram Beef, Old Books & Why We Cook
🎙️ EP168 - Two cooks catching up on recent food travel, forgotten cookbooks, kitchen myths, and the uneasy feeling that somewhere along the way, we started cooking for the wrong reasons.🎧 Topics Cov...
11 Jan 36min
Cooking With Enzymes Ft. Kevin Jeung
🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in ...
4 Jan 37min
Trash Talk: Chefs Are Throwing Flavor Away
🎙️ EP166 – Cooking With Trash. This episode is a love letter to the parts we ignore… and the flavor we’re too lazy to earn. If you’ve ever thrown something away and then paid for it again in a differ...
28 Des 202528min
Ticket Nightmare Before Christmas Service
🎙️ EP165 — Christmas service is the cruelest shift of the year: everyone’s celebrating, you’re bleeding tickets, and the smell of cinnamon just mocks you. Eric and Phil talk why working Christmas Eve...
21 Des 202535min
Modernist Cuisine: The Art and Science of Cooking?
🎙️ EP164 – These books were impressive, innovative and expensive. But does Modernist Cuisine still hold up? We talk cooking with science, gizmos and gadgets vs. cooking with just a knife, a pan, and ...
14 Des 202534min
Fear and Loathing in the Kitchen: Why Cooks Are Always Afraid
🎙️EP163 – Kitchens Run on Fear. One way or another, every cook learns that the heat isn’t just on the stove—it lives in your gut, your ego, your nightmares. This episode is about a cook’s fear and th...
7 Des 202534min
El Bulli & Ferran Adrià: The Restaurant That Created Modern Gastronomy
🎙️ EP162 – El Bulli is gone. But if you cook today, you’re still cooking in its shadow. This episode is about how one weird beach restaurant rewired modern kitchens, pastry, foams, ferments – and the...
30 Nov 202531min
