#1765 - Phillip Frankland Lee

Episode Timestamps

• 00:00:00

  Love for Food and Unique Tastes

  • Joe Rogan discusses his love for food and trying different tastes
  • Anecdotes about his daughters' varying preferences in spicy food and coffee
  • Conversation about caffeine consumption and experience with Red Bull and other caffeinated drinks
• 00:01:05

  Michelin Stars and Fine Dining Insights

  • Joe Rogan talks about his friend getting Michelin stars for his restaurants
  • Discussion about the history and significance of Michelin stars in the culinary world
  • Exploration of three-star restaurants and the extraordinary experiences they offer
• 00:11:18

  Cooking as a Craft and Art

  • Discussion about the artistry and craftsmanship involved in cooking
  • Comparison of crafting a delicious meal to other forms of art
  • Recognition of food preparation as a unique art where the end product is consumed by the audience
• 00:20:09

  The Distinction Between Being a Cook and a Chef

  • Explanation of the difference between being a cook and a chef
  • Illustration of how a chef coordinates a team to create a meal as opposed to a cook preparing a meal individually
  • Insight into the role of a private chef and the distinction between being a chef in the industry versus in a household setting
• 00:22:02

  Culinary School Dilemma and Lessons from Experience

  • Discussion about the structure and strictness of culinary schools
  • Personal experience of dropping out of culinary school despite prior cooking experience
  • Critique of the rigid systems and lack of real-life applicability in culinary education
• 00:25:24

  Early Passion for Cooking and Family Influence

  • Recounts childhood background and early interest in cooking
  • Involvement in cooking at home with family dynamics
  • Use of cooking as a cost-effective and impressive way to socialize
• 00:32:16

  Discovering Passions Early: From Playing Poker to Pursuing a Culinary Career

  • Joe Rogan reflects on the advantage of finding passions early in life and shares his early expertise in cooking, playing the drums, and poker.
  • Discussions on Joe Rogan's experience with poker, including playing professionally and his decision to stop pursuing it due to the skewed perspective it created on money.
  • Transition from a potential poker career to venturing into cooking and culinary arts, including initial challenges and lessons learned.
• 00:36:49

  Transition from Music to Culinary Arts: Work Ethic and Sacrifices in the Culinary Industry

  • Joe Rogan's shift from a music career to pursuing culinary arts, marked by his journey starting as a dishwasher and learning the value of hard work and respect for all roles.
  • Insights on the demanding nature of the culinary industry, emphasizing the need for sacrifice, long hours, and dedication for those aiming to excel in the field.
  • Comparison drawn between the camaraderie, work dynamics, and after-hours culture in both music tours and restaurant settings, highlighting the similarities and challenges faced.
• 00:43:33

  Life of a Chef: Long Hours and Restaurant Romances

  • Description of a typical workday as a sous chef from opening to closing of the restaurant
  • Discussion about the changes in labor laws and the impact on scheduling in the culinary industry
  • Anecdote of creating a special dining experience for a romantic date at the restaurant
• 00:47:16

  Balancing Relationships and Comedy Careers

  • Comparison of relationships in the culinary industry and stand-up comedy
  • Importance of communication and setting boundaries in maintaining a successful relationship
  • Exploration of food appreciation and standards in dining experiences
• 00:55:28

  Transition to Animal-Based Diet and Eliminating Processed Foods

  • Joe Rogan discusses his animal-based diet for January, focusing on meat and fruits
  • Conversation about the impact of diet changes on health, including stopping diarrhea and losing weight
  • Exploration of the benefits of eliminating processed foods and overconsumption in a diet
• 00:56:07

  Balancing Diet and Exercise for Health Improvements

  • Discussion on the relationship between increased exercise, dietary changes, and their combined impact on health
  • Joe Rogan's journey of losing weight, improving cholesterol levels, and changing his diet
  • Insights into the importance of taking vitamins/supplements with food for optimal absorption
• 01:06:27

  Discussion on personal health practices and the importance of proper nutrition

  • Importance of high dose vitamin C, D, zinc, and glutathione for addressing health issues
  • Explanation of the role of ionophores like Corsitin in aiding the absorption of zinc into cells
  • The significance of slowly building up exercise routines to avoid injury and the impact of footwear on running form
• 01:12:13

  Insights on foot health, biomechanics, and the benefits of yoga

  • Discussion on the negative effects of traditional running shoes encouraging heel striking
  • Importance of minimalistic and wide toe box shoes for better foot articulation and muscle engagement
  • Personal experiences with yoga highlighting the importance of foot strength and stabilizing muscles
• 01:16:36

  Fitness, Obesity, and Motivation

  • Discussion on the importance of finding a sustainable fitness routine
  • Critique on sedentary lifestyles and body positivity movements
  • Comparison between comedian and chef lifestyles in terms of dietary changes
• 01:18:56

  Origin of Terms and Cooking Techniques

  • Exploration of the origin of the term 'cold turkey' and its theories
  • Discussion on preparing a Thanksgiving turkey and cooking techniques for desired textures
  • Debate on different methods of cooking steaks and achieving proper internal temperatures
• 01:27:01

  Cooking Techniques and Preferences

  • Introduction to Scratch bar and kitchen, the first restaurant opened by Joe Rogan and Marguerite in 2013
  • Discussion on the best way to cook a steak - preference for cooking with fire over sous vide method
  • Exploration of different cooking methods for various meats like short rib and venison
• 01:28:37

  Wild Game Hunting and Traditional Cookery

  • Conversation about hunting wild hogs in Texas and the importance of controlling their population
  • Description of Jesse Griffiths' school teaching hunting, butchering, and cooking, emphasizing responsible use of wild resources
  • Showcasing Jesse Griffiths' traditional cookery style and focus on meat preparation over fire
• 01:36:51

  Cooking Philosophy: Wood Fire Cooking at Scratch Bar

  • Chef discusses his preference for using post oak and the allure of cooking over fire
  • Emphasis on young cooks learning to control their environment and cook only with wood fire at Scratch Bar
  • Diverse cooking techniques and foods prepared over wood fire, including fish, vegetables, and various meats
• 01:40:42

  Cooking Techniques and Flavor Profiles: Direct vs. Indirect Fire Cooking

  • Exploration of different cooking methods like using frying pans, planchas, and direct coal cooking
  • Discussion on achieving specific flavors by cooking directly on coals or using grates above the coals
  • Anecdote about enhancing the flavor of a tri tip by burying it in coals after cooking and dipping in barbecue sauce
• 01:48:06

  Cooking Techniques: Flame vs. Coals

  • Discussion on the preference of cooking in the flame rather than over burning coals
  • Exploration of the differences in flavor and heat levels between using flames and coals
  • Anecdote about using different types of wood and the impact on the smoke flavor
• 01:50:13

  Barbecue Enthusiasm and Collaborations

  • Introduction to a friend's spice rub company and the camaraderie shared over cooking
  • Initiating collaborations like creating a burger together and organizing barbecue events
  • Engagement in exploring traditional barbecue methods and appreciation for different barbecue styles in Texas
• 01:58:39

  Exploring the Unique Vibe of Independent Restaurants and Austin Community

  • Discussion on the distinct atmosphere of independent restaurants compared to chain establishments
  • Reflecting on the sense of community and innovation among chefs in Austin
  • Contrasting the community feel in different cities like Austin, Los Angeles, and New York, and the impact on individual personas
• 02:02:51

  Reinventing Persona through Relocation and Social Dynamics

  • Insights on reinventing oneself by moving to new places and shedding preconceived notions
  • Observations on the societal norms and perspective shifts when moving to a different environment
  • Anecdotes about starting fresh in a new city like Austin, building success, and encountering unique social interactions
• 02:09:18

  Opening and Expansion of Sushi Restaurants

  • Discussion about starting and expanding a sushi restaurant business on restaurant row
  • Decision to move the restaurant to Austin due to COVID-19 restrictions in LA
  • Successful transition to Austin, overcoming challenges, and plans for new concepts
• 02:10:52

  Introduction of New Sushi Concept and Fish Varieties

  • Description of the upcoming unique Japanese whiskey bar concept on a ranch
  • Plans for a new sushi concept involving higher-end fish varieties
  • Discussion about exotic fish like Akamutsu and its characteristics
• 02:19:19

  High-Stakes Tuna Bidding and Sushi Economics

  • Discussion on the high prices of bluefin tuna in auctions and their symbolic value in establishing reputation
  • Insight into the economics of sushi pricing and the profitability of high-priced tuna pieces
  • Exploration of the complexities of managing inventory and planning in a sushi restaurant
• 02:24:02

  Pasta Bar Concept and Flour Varieties

  • Introduction of the tasting menu concept at a pasta bar with a focus on storytelling through different courses
  • Explanation of the use of double zero flour in pasta and its potential digestive benefits
  • Anecdote about Maynard Keenan's restaurants and the impact of wheat manipulation on gluten complexity
• 02:29:25

  Exploration of Pasta Making and Recipe Collaboration

  • Discussion on the varying grind levels for wheat and its impact on pasta texture
  • Importance of specific flour combinations for different types of pasta
  • Collaborative recipe development process at the restaurant involving the entire team
• 02:31:44

  Innovative Menu Development and Creative Dish Creation

  • Implementation of a monthly changing menu to keep the team engaged
  • Example of transforming a seemingly simple idea into a high-level dish
  • Focus on creating unique and world-class dishes while maintaining team collaboration
• 02:38:32

  Opening of a New Sushi Restaurant in Austin

  • Philip Franklin Lee discusses the communal experience of a sushi bar where everyone enjoys the same meal together
  • Details about the upcoming opening of a new sushi spot in Austin in March, which will follow the Omicosa concept
  • Conversation about the sushi restaurant in Utah, 10 minutes past the airport, and plans for expansion
• 02:39:40

  Social Events and Catering Experience

  • Discussion about catering Andrew Schultz's wedding by Philip's brother at the Montecito sushi bars
  • Remarks on meeting Andrew's wife at the wedding and the quality of sushi served
  • Information about the launch of sushibyscratchrestaurants.com and the upcoming reservation releases