Amazonian Gastronomy

10 mins read

Amazonian Food Culture: Indigenous Ingredients and the Origins of Latin American Flavors

November 19, 2023October 6, 2025 Erich Eichstetter0Tagged adventurous dining, amazon cuisine, chef creativity, culinary storytelling, cultural gastronomy, global inspiration, indigenous flavors, jungle gastronomy

If we had to pick just two ingredients to represent the entire Mediterranean culinary landscape, probably “bread and olive oil” would top the list. Its a straightforward storyline there: different […]

15 mins read

Amazon Survival: A Private Chef’s Chronicle of Life and Death

October 8, 2023October 6, 2025 Erich Eichstetter0Tagged adventurous dining, amazon cuisine, chef inspiration, chef storytelling, cultural gastronomy, food travel, global flavors, indigenous food, jungle gastronomy

Read Pt.1 here Growing up in Caracas makes you tough, street-smart, and quick. Even more so now than when I was coming up. They say that the need for resources […]

Pot Luck Food Talks: Kitchen Stories From Behind the Pass

Two decades on the line leave scars, stories, and a way of seeing the world that doesn’t wash off with the apron.

Pot Luck Food Talks is where the chef lifestyle gets laid bare—raw chef talk, the kind you don’t hear in PR interviews.

Phil & Eric aren’t here to romanticize. They’re here to trade food stories that smell of sweat, butter, and burned fingers. Stories about the beauty and brutality of restaurant culture, the quiet rules, and the loud disasters.

It’s the truth about Michelin Star kitchens, the whispered restaurant secrets, the victories no one tastes but the cooks, and the mistakes that teach more than any school.

If you want sanitized food media, go elsewhere. If you want chef conversations about life, gastronomy, and why flavor is the only compass worth following—pull up a chair.

🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.

🎧 Topics Covered:

🧬 What enzymes are (in cook language)

🍍 Pineapple & papaya tenderizing… then eating your meat

🧼 Cold-water detergent = enzyme tech you already trust

🧫 Koji, shoyu, miso, garum: umami on autopilot

🍣 Aged sushi & why “freshest fish” is often a lie

🧪 Pectinase fruit juice wizardry (mandarin cheat codes)

🧷 Meat glue shame & why it’s just a tool

🎯 Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)

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