🎙️ EP142 – The Rise of the Basque Cheesecake. On the road to Etxebarri, Eric chats with José Pelares—chef, entrepreneur, and founder of LA VASCA, Colombia’s cult-favorite Basque cheesecake brand. From nostalgic late-night cheesecake sessions in San Sebastián to adapting the classic recipe for a new audience, the two dig into what makes this dessert so addictive.

🎧 Topics Covered in This Episode:

🍰 The Cheesecake Origin Story – How a late-night craving turned into a brand

🇨🇴 Exporting Flavor – Bringing Basque cheesecake to Colombia

🧂 Salt > Sugar – Why the best cheesecakes aren’t that sweet

🍪 Cookie Base Controversy – Breaking tradition or improving it?

🐐 Mamia & Sheep’s Milk – Basque desserts in all their minimal glory

🍠 Sweet Potato, Matcha & Dulce de Leche – Remixing the recipe

💡 Tips for Home Bakers – How not to mess it up

🧀 Cheesecake Cheese? – From secret cheeses to white mold crusts

🍷 Pairings We Love – From Sauternes to Pacharán

📈 Going Viral – Runny centers, arepa confusion, and social media gold

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🎙️ EP141 – Finding Your Culinary Identity? After a stretch of solo episodes, Eric and Phil are finally back together—and Phil’s got stories. In this episode, he unpacks his new role at the Arts Club in Dubai, from chef’s table tastings to 1,000-cover yacht clubs. The two dive into the sacred simplicity of chuleta, a ridiculously rich pastrami bao, and the croissant sandwich that broke their brains. Then, listener Chef Ryan sparks a big question: how do you find your culinary identity? The conversation veers into authenticity, remix culture, and why your story is your style—even if it’s German, Spanish, and Venezuelan all at once.

🎧 Topics Covered in This Episode:

🇦🇪 Back in Dubai – Phil rejoins the Arts Club with a creative R&D role

🥩 The Basque Way of Steak – Chuleta, salt, and zero bullshit

🥐 Croissant x Pastrami – A sandwich only a pervert could invent

🍜 Tuna Tarts & Tonkotsu Ramen – Why simplicity hits hardest

🧪 Pastrami Science – Brining Wagyu short rib for bao buns

🧠 Remix or Ripoff? – How identity is built through inspiration

📍 What Is ‘Authenticity’? – Tortillas, Thomas Keller, and French-Peruvian food

🌍 German Chef, Japanese Food – Cooking outside your passport

🎭 Chef Impostor Syndrome – Finding your place when you feel like a fraud

🧬 Tell the Story Only You Can – Why all art is autobiographical

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🎙️ EP140 – Chef Jackie Villena, a.k.a. The Caviar Queen, knows more about caviar than most people know about salt. From harvesting secrets to wild pairings, she breaks down the luxury ingredient like only an insider can.

She’s cooked in renowned kitchens across the Americas — from Gusto in Bolivia and Barra Lima with Francis Mallmann, to The Inn at Little Washington with Patrick O’Connell — and now serves as Executive Chef at RH’s Champagne & Caviar Cellar, earning her the crown as The Caviar Queen.

🎧 Topics Covered in This Episode:

🐟 Fisherman’s Butter – Caviar’s humble beginnings

⏳ Ten-Year Fish – Why it takes a decade to harvest

🍷 Caviar Matures Like Wine – Flavor gets better with age

🌍 Caviar Around the World – From Madagascar to China

🍩 French Toast & Donuts – Sweet pairings that just work

🧈 Brioche, Butter & Bliss – The perfect bite

🥩 Tartar Without Capers – Why caviar replaces the classic

🥄 Never Use Metal – Caviar etiquette and preservation tips

🍗 Fried Chicken & Caviar – The pairing no one expects

🏰 The Inn at Little Washington – Jackie’s fairytale kitchen

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