#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