🎙️ EP164 – These books were impressive, innovative and expensive. But does Modernist Cuisine still hold up? We talk cooking with science, gizmos and gadgets vs. cooking with just a knife, a pan, and years of repetition.

🎧 Topics Covered in This Episode:

📚 What Modernist Cuisine Actually Is

💸 The 500€ book and who it was really for

🧠 Cooking by intuition vs. cooking by process

🧪 When technology helps—and when it gets in the way

🌍 How restaurant scenes evolve

🌶️ Tradition, adaptation & the gentrification debate

🔥 Go Fact Yourself – Why searing doesn’t lock in juices

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🔥 Enjoy!

🎙️EP163 – Kitchens Run on Fear. One way or another, every cook learns that the heat isn’t just on the stove—it lives in your gut, your ego, your nightmares. This episode is about a cook’s fear and the tiny mistakes that steal your sleep and shake your sanity.

🎧 Topics Covered in This Episode:

🍳 Fear Runs the Kitchen

💸 Expensive Plates, Expensive Mistakes

🌙 Cook's Nightmares Are Real

🧠 Ego, Failure & First Drafts

✈️ Fear That Moves You

🪦 When Pressure Turns Deadly

🥢 Paranoia Makes You Better

⚠️ Allergies & Going to Jail

😡 Becoming “That” Chef

🔥 Riding the Chaos of Service

👨‍🔬 New Segment: Go Fact Yourself!

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🔥 Enjoy!

🎙️ EP162 – El Bulli is gone. But if you cook today, you’re still cooking in its shadow. This episode is about how one weird beach restaurant rewired modern kitchens, pastry, foams, ferments – and the way chefs think about creativity itself.

🎧 Topics Covered in This Episode:

🏰 El Bulli: The Most Influential Restaurant?

🔧 The Prep Table Revolution – One Long Bench, One Brain

🔥 How Mugaritz, Noma & French Laundry Carried the DNA

🥚 Deconstruction: Tortilla in a Martini Glass & Other Crimes

🧪 Xantana, Agar, Lecithin – Powders That Became Kitchen Gospel

🍺 Beer Courses & Foams – When Texture Became an Idea

🍮 Sweet Cuisine – Albert Adrià Breaks Pastry Open

🧠 Creativity Is Not Copying – Ferran’s Real Legacy

📸 The Final Waltz – A Whole Generation in One Photo

🕯️ Who Holds the Torch Now? Roca, René, Andoni…

🧩 Why Enigma Is Today’s Last Bulli Temple

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🎙️ EP161 - Chefs live and die by the prep list. This episode is kitchen discipline: owning your section, juggling a thousand timers, costing without bullshit, and letting go of those ego dishes nobody orders.

🎧 Topics Covered in This Episode:

📋 Night Prep Lists – Building a bulletproof station

🐂 Grab the Bull by the Horns – Taking real control of your section (and surviving clopening)

🗣️ Commies, Demi, CDP – Communication and chain of command that actually works

⏱️ Chefs as Project Managers – Living inside a storm of timers

💻 Apps & Excel – Why most kitchen software still sucks

📊 Costing 101 – Steak, fries, rosemary salt & the hidden percentages

💸 Margin of Error – Airport pricing and not lying to yourself

📈 Dynamic Pricing – When burgers behave like plane tickets

🤝 Front of House Magic – The golden goose and the perfect check

⭐ Dogs, Plow Horses & Stars – Menu engineering for real kitchens

🥔 Buying Better Product – Quality vs. racing to the bottom

🧠 Ego Dishes – Specials, sweetbreads & gently educating guests

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🔥 Enjoy!

🎙️ EP160 – We got told we “know nothing about hospitality.” So we cracked open the word, the history, the ego, the danger, and the beauty of inviting someone in.

🎧 Topics Covered in This Episode:

🤬 Instagram Says We “Know Nothing” About Hospitality

📖 Hostis: Guest, Enemy, Stranger

🤝 Host vs Guest — Power, Grace, Boundaries

🎁 The Art of Giving

⭐ Arzak's Bad Reviews -Trip Advisor Rage

🍬 Avant-Garde Gone Too Far

🔥 Elkano × Josh Niland: Two Fish Wizards

🐟 Fish Eyes, Bone “Mero” & Dirty Hands

🍨 Fish Collagen Ice Cream

🪄 Collaboration as Hospitality

🧷 Vulnerability, Limits & Saying “No”

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🔥 Enjoy!

🎙️ EP159 - We pray to the tire god—patron saint of burnout and greenwashing. The cult of squared perfection, fake sustainability, and the insanity of chasing stars. This one’s for every cook who’s ever asked—what are we really cooking for?

🎧 Topics Covered in This Episode:

🌿 Michelin’s Vanishing Clover – Green Star sudden disappearance

🛞 Love–Hate with the Tire God – Worship, whips, and whiplash stars

🌟 What Michelin Was (Maybe) – The old religion of “excellence”

✝️ Brand as Church – Crosses, Bibendum, and belief engineering

🎥 Puglisi’s Rant – Square fish, round lies, and waste (the video)

📖 Storytelling vs. Truth – Farm porn, misty fields, and menu fiction

🦋 Noma, Mugaritz & Myth – When narrative flavors the dish

⏰ Human Cost – Overworked brigades, perfect squares, and burnout

🃏 Fooling the Inspectors – Staged rooms, borrowed petit fours, instant stars

🍲 Cook for Stars or Self? – Freedom vs. validation addiction

⏳ Michelin is Obsolete – What if tomorrow all stars disappeared ?

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🎙️ EP158 - There’s a difference between a place that looks cool and a place that feels right. One has soul, the other comes with a mood board and hashtags. The ones we love need no gimmicks, just good taste, hot planchas, cold anchovies, and the kind of energy that makes you think, “Damn… I wish I’d open this.”

🎧 Topics Covered in This Episode:

🌿 Cafe Botanic – Dirty chai, quiet gardens, plant-based cheese that fooled us

🍴 La Brillantina – Latin American fusion done right

🥪 Ultramarinos & Ultra Paninos – Plancha, garum splash, house bread & charcuterie

🐟 Rooftop Smokehouse – Smoked-butter anchovies worth the pilgrimage

🍞 Origo & Lot (Barcelona) – Pastry labs, cocoa drinks, Mobb Deep on the speakers

🥯 Lille Bakery (Copenhagen) – Rustic bread, pink-sugar donuts, community tables

🪄 The Vibe – Authenticity > aesthetics; rooms built by people who care

🔥 Saison (SF) – Wood embers, primal precision, ingredients doing the talking

🌶️ Nikkei Tricks – Ceviche mayo on fried chicken, binchotan oil, bright tiraditos

🍳 Brunch Done Right – Turkish eggs, pastrami melts, and why hipster brunch slaps

🥗 Annelies Kohlrabi Salad – Mustard, hazelnut, Thai basil, perfect simplicity

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🔥 Enjoy!

🎙️ EP157 - Foie gras with white chocolate. Anchovies in a cake. Jamón fat in flan. Sounds wrong—until it’s not. This episode is about breaking the rules and laughing at anyone who says, “that’s not how it’s done.”

🎧 Topics Covered in This Episode:

🍰 Savory Desserts – Blue cheese cheesecake, anchovy tart & foie gras ideas

🦆 Foie Gras Ganache – White chocolate, corn nuts & San Sebastián flashbacks

🍣 Sweet Sushi – Truffle, yuzu, and why dessert can be purely savory too

🥖 Bread Course – When carbs take center stage

🧈 Butter vs Olive Oil – The eternal kitchen divide

🇪🇸 Iberico Ham – Spain’s magic animal and Anthony Bourdain memories

🔥 Jamón Cheesecake & Ham Fat Flan – When pork sneaks into pastry

🤬 Culinary Orthodoxy – It's okay to do things differently!

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