Everyone Claps When the Chef Claps: How Accurate Is The Menu?
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP200 — We review The Menu and trace it back to the real kitchens behind it: Willows Inn, Lummi Island, Noma, Mugaritz, and more.
🎧 In This Episode: 🎬 Why The Menu Feels So Familiar 🏝️ The Real Restaurant Behind the Movie ⭐ The Restaurants the Director Cites 🔪 Who Designed the Food on Screen 🛏️ Bunk Beds and Staff Housing 🕯️ When a Kitchen Becomes a Sect 🏅 Chasing Recognition, Not Perfection 🍞 The Bread Course With No Bread 📱 Instagram Food Is the New Bullshit 👨🍳 The Foodie Who Couldn't Cook 🍔 Never Forget Why You Started 🎞️ Should Cooks Watch The Menu?
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🍷 Enjoy
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?