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The Heritage Radio Network presents What happens

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when two cooks who've worked in some of the best

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fine dining kitchens in the world sit down and

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let it all out? At the end of the day, we come

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from backgrounds where we did the whole stagia

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thing in a very extreme way. Potluck Food Talks.

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It's your backstage pass to the world of elite

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kitchens. While I was in Mugaris, they got their

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second star. And for me, it was like, okay, one

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star, check. Two star, check. I should go to

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three star now. Hosts Phil and Eric did it the

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hard way. Things that you see in movies, unpaid

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work for one year, sleeping in bunk beds in rooms

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with like six people in it. Just to be part of

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the world's most high pressure institutions.

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That's why chefs go so crazy. This isn't just

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wild stories from the line. So if you're not

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sure about how much salt to add to something,

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2%. It's a crash course in flavor and technique.

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And the madness behind the magic. There's yakitori

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shops in Japan that have had dead tane sauce

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for dozens, if not hundreds of years. This is

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food unfiltered. Like a putameska with kimchi

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juice? Man, that's brilliant. The Italians are

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crying right now. Potluck Food Talks, a raw and

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fun podcast from two cooks who've seen it all

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and still love it. That's what the high, high

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-level French chefs call la jesse. New episodes

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every Monday. Find us on Spotify, Apple Podcasts

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or wherever you get your podcasts.