#1765 - Phillip Frankland Lee cover

#1765 - Phillip Frankland Lee

NaN minutesEpisode #1765
Phillip Frankland Lee

Phillip Frankland Lee is a restaurateur and chef. He is also the co-owner, along with his wife Margarita Kallas-Lee, of Scratch Restaurants Group: the entity behind several popular Los Angeles and Austin restaurants.

Episode Timestamps

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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.
  • 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.
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
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