Pot Luck Food Talks: Kitchen Stories From Behind the Pass

🎙️ EP172 — You cook fusion whether you like it or not. With ideas coming from everywhere, coherence is what makes it make sense.

🍳 Fusion Is Inevitable
🔥 Cooks hate that F word
📱 There's Too Much Influence
🌍 When Fusion Has Roots
⚖️ Fusion vs. Confusion
📖 Storytelling vs. Bullshit
🍝 No Cuisine Is Pure
🏷️ The Label Problem
📋 Menus That Don’t Add Up
⭐ When Fusion Actually Works
🧠 Inspiration vs. Originality
🏙️ Cities Shape Flavor
🌮 Borders Move, Food Follows

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🎙️ 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.

🎧 Topics Covered in This Episode:
🔥 Emotion vs suppression in kitchens
🍊 Punishment as “respect”
⚡ Ego, fear & control
🧠 When leadership becomes abuse
🕳️ Kitchens as a closed habitat
🍺 Addiction, stealing & blind spots
🪓 CDP vs CDP conflicts
📉 Burnout & long hours
🍽️ Doing less, cooking better
🧄 Go Fact Yourself — Peeling ginger?

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🎙️ 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, and why “impossible” is usually just a lack of imagination.

🎧 Topics Covered in This Episode:
🗑️ The bin as a design failure
⚖️ Sustainability as balance
🧠 Zero waste as a mindset
🥬 Fine dining waste realities
🔥 The WASTED pop-up
🌍 St. John, Noma, Fat Duck lessons
😤 Kitchens that shape who you become
🌊 When the public finally paid attention
🧩 Reverse-engineering a menu
🧠 Psychology of selling waste
👥 Human sustainability in kitchens
🥦 Confidence over ingredients
🥕 The Upcycling Mindset
🧪 Go Fact Yourself: Stock Myth

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🎙️ 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 respect, cultural depth, and why cooking in another food tradition starts with listening, not declaring yourself better.

🎧 Topics Covered in This Episode:
🥖 Bread, Power & Opinion
🌍 Cooking Abroad Without Listening
🔥 Ambition vs. Arrogance
🇲🇽 Why You Don't Mess with Mexicans
🍞 Judging a Local Staple
🧠 When Confidence Becomes Ignorance
👵 Technique vs. Tradition
🧊 Go Fact Yourself: Freezing Food?

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🎙️ 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 Covered in This Episode:
🥂 When Is It Too Late to Say Happy New Year?
🥩 What's a Good Roast Beef?
📚 Falling Back in Love With Old Cookbooks
🗺️ Building a San Sebastián Food Guide
🥟 Knödel Explained
🇩🇪 Why Old German Cooking Is Underrated
🇯🇵 Japan Food Notes
🔥 Comment Section Madness
⭐ Michelin ≠ Better Chef
🏫 Cooking for Kids vs Cooking for Critics
🧠 Teaching Food in Schools
☢️ Go Fact Yourself: Are Microwaves Radioactive?

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