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

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
Potato Rhapsody: The Dishes That Made History From Robuchon to Blumenthal	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	27:36
Becoming a Chef: From Potato Peeler to 2-Michelin-Star Executive Chef Ft. Giacomo Zani	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	33:06
Tuna Anatomy: From Belly to Bone Marrow	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	29:29
Asador Etxebarri: A Course by Course Restaurant Review	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	30:56
Foie Gras: Stories From The Slaughterhouse	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	28:02
Basque Cheesecake: Why It's Taking Over The World	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	23:30
Phil's Return to Dubai + Finding Your True Culinary Identity As Chef?	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	28:48
The Caviar Queen Ft. Jackie Villena	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	31:45
How much Umami is too much Umami?	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	26:33
Food Science: From Fine Dining to Harvard Ft. Alejandra Touceda	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	29:19
Fish Soup: MSG Everywhere All at Once	Pot Luck Food Talks: Kitchen Stories From Behind the Pass	30:01

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