Impostor Syndrome in the Kitchen: Feeling Like a Fraud Behind the Pass
📌 Before we start, we address the recent Noma abuse stories surfacing online 🎙️ EP173 — Impostor syndrome in the kitchen: the quiet fear that you’re one service away from being exposed.🎧 Topics Cov...
15 Feb 26min
Fusion vs. Confusion: Cooking in a World of Too Much Influence
🎙️ EP172 — You cook fusion whether you like it or not. With ideas coming from everywhere, coherence is what makes it make sense.🎧 Topics Covered in This Episode:🍳 Fusion Is Inevitable🔥 Cooks hate ...
8 Feb 27min
Kitchen Punishment Culture: When Chefs Cross the Line
🎙️ EP171 — Abusive Systems. A closed kitchen breeds its own rules: silent wars, punishments, fear, and ego disguised as discipline. This is what happens when power goes unchecked behind the pass.🎧 T...
1 Feb 32min
Douglas McMaster of SILO: Is a Zero-Waste Kitchen Actually Possible?
🎙️ EP170 – Douglas McMaster is the chef behind SILO, the world’s first zero-waste restaurant. He looked into the trash and saw a design failure. This is a chef’s conversation about waste, balance, an...
25 Jan 58min
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 Dec 202528min
