Listen to Pot Luck Food Talks: Kitchen Stories From Behind the Pass podcast

Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	30:09
The Garlic Episode: A Professional Cook's Approach to the Clove	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	29:33
Culinary Elegance: Why Simple Food Is So Hard for Cooks	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	34:50
Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	29:40
A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	32:19
Leadership: What the Korean Army Can Teach Chefs	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	50:02
A Cook’s Process, Pt. 2 – Building a Menu From Scratch	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	34:42
A Cook’s Process, Pt. 1 – Where the Hell Does a Dish Begin?	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	43:32
This Restaurant Has Thai Flavors Without Thai Ingredients? Ft. The Social Distortion	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	43:15
We’re Not Done With Eggs: Probably the Kitchen’s Most Versatile Ingredient	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	34:20
What Cooks Learn in Other People’s Kitchens	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	31:46
What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	41:27
Motivation: The Stories That Drive and Break Us	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	21:00
Noma Under Fire: When Kitchen Culture Crosses the Line	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	54:46
Impostor Syndrome in the Kitchen: Feeling Like a Fraud Behind the Pass	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	26:40
Fusion vs. Confusion: Cooking in a World of Too Much Influence	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	27:56
Kitchen Punishment Culture: When Chefs Cross the Line	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	32:58
Douglas McMaster of SILO: Is a Zero-Waste Kitchen Actually Possible?	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	58:10
The Richard Hart Debate: Cooking Abroad and the Cost of Judging a Food Culture	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	24:06
New Year’s Hangover Rant: Instagram Beef, Old Books & Why We Cook	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	36:44
Cooking With Enzymes Ft. Kevin Jeung	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	37:46
Trash Talk: Chefs Are Throwing Flavor Away	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	28:43
Ticket Nightmare Before Christmas Service	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	35:37
Modernist Cuisine: The Art and Science of Cooking?	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	34:35
Fear and Loathing in the Kitchen: Why Cooks Are Always Afraid	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	34:14
El Bulli & Ferran Adrià: The Restaurant That Created Modern Gastronomy	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	31:53
Kitchen Management: Prep Lists, Pressure & the Art of Running a Kitchen	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	30:53
Hospitality: The Line Between Caring for Guests and Surviving Them	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	25:46
Rage Against The Michelin: We Had to Say It	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	33:36
Restaurant Vibes: What Makes a Place? \| Beyond the Menu	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	28:23
Savory Desserts: When Sugar Gets Dirty	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	30:40
When the Ticket Machine Won’t Stop \| How Chefs Stay Calm in Chaos	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	25:09
The Line Part 9: Difficult Guests & the Sacred Art of Saying “No Soup for You”	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	31:42
Becoming A Chef: How Pop-Ups Shaped Iñaki Bolumburu’s Career	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	37:30
Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong Can Taste Right	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	25:39
Make the Burger Only You Can Make Ft. Food Entrepreneur Sachin Obaid	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	33:04
Forget Fine Dining, Learn to Actually Cook: Your Questions, Our Brutal Answers!	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	30:59
Becoming a Chef: Julián Otero Inside the World’s Most Provocative Kitchen	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	24:59
A Cook's Guide to Eating in Barcelona	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	27:48
Major Turning Points That Define a Chef’s Career	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	36:11

Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

30:09

The Garlic Episode: A Professional Cook's Approach to the Clove

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

29:33

Culinary Elegance: Why Simple Food Is So Hard for Cooks

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

34:50

Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

29:40