The Heritage Radio Network presents What happens
when two cooks who've worked in some of the best
fine dining kitchens in the world sit down and
let it all out? At the end of the day, we come
from backgrounds where we did the whole stagia
thing in a very extreme way. Potluck Food Talks.
It's your backstage pass to the world of elite
kitchens. While I was in Mugaris, they got their
second star. And for me, it was like, okay, one
star, check. Two star, check. I should go to
three star now. Hosts Phil and Eric did it the
hard way. Things that you see in movies, unpaid
work for one year, sleeping in bunk beds in rooms
with like six people in it. Just to be part of
the world's most high pressure institutions.
That's why chefs go so crazy. This isn't just
wild stories from the line. So if you're not
sure about how much salt to add to something,
2%. It's a crash course in flavor and technique.
And the madness behind the magic. There's yakitori
shops in Japan that have had dead tane sauce
for dozens, if not hundreds of years. This is
food unfiltered. Like a putameska with kimchi
juice? Man, that's brilliant. The Italians are
crying right now. Potluck Food Talks, a raw and
fun podcast from two cooks who've seen it all
and still love it. That's what the high, high
-level French chefs call la jesse. New episodes
every Monday. Find us on Spotify, Apple Podcasts
or wherever you get your podcasts.