Phillip Frankland Lee

Date: 2022-01-18 | Duration: 2h 45m

Episode Overview

Phillip Frankland Lee dives into the art and craft of cooking, sharing his journey from culinary school dropout to acclaimed chef specializing in fire-based cuisine. He reflects on the intense, hands-on nature of the culinary world, emphasizing that cooking is best learned on the job rather than through formal education. Phillip recounts memorable experiences dining at iconic restaurants like The French Laundry and discusses the importance of respecting every role in a kitchen, from dishwashers to sous chefs. His passion for cooking over open flames shapes much of his approach, highlighting the unique flavors and textures that fire imparts to food. The conversation also explores Phillip’s evolving relationship with health and diet, including his decision to cut out dairy and red meat after confronting high cholesterol. He shares insights into his morning wellness routine, which includes apple cider vinegar and elderberry syrup, and discusses the challenges of balancing a demanding culinary career with personal well-being. Additionally, Phillip offers a behind-the-scenes look at the collaborative nature of running a restaurant, from menu creation to sourcing ingredients, and touches on his upcoming projects in Austin, blending culinary innovation with community engagement.

About Phillip Frankland Lee

Phillip Frankland Lee is a celebrated restaurateur and chef, renowned for his innovative culinary approach and vibrant dining experiences. As the co-owner of Scratch Restaurants Group, alongside his wife Margarita Kallas-Lee, he has successfully launched several acclaimed establishments in Los Angeles and Austin, captivating food enthusiasts with his creative menus and commitment to quality. Lee's passion for gastronomy and his dedication to sustainable practices have garnered him recognition in the culinary world, making him a sought-after voice in food culture. With a knack for blending flavors and a flair for presentation, Phillip Frankland Lee continues to push the boundaries of modern dining, inspiring both aspiring chefs and food lovers alike.

Key Moments

– Culinary Arts
– Sous Vide Cooking
– Fire Cooking Techniques
– Michelin Star Restaurants
– Food Craftsmanship
– Restaurant Industry
– Nutrition and Diet
– Physical Fitness
– Food Culture
– Food Sustainability
– Cooking Equipment
– Food Science
– Gastronomy
– Food Business
– Food History
– Food Preparation Techniques
0:00:00 – Introduction and casual food talk
0:06:29 – Impact of COVID-19 on travel and dining
0:07:14 – Discussion on Michelin star ratings
0:11:28 – Description of sea urchin dish
0:12:18 – Making cheese sauce for macaroni and cheese
0:14:29 – Food as a craft and art form
0:24:21 – Culinary school experience and dropout reasons
0:29:07 – Path to becoming a chef de cuisine
0:30:23 – Early cooking experiences as a child
0:33:18 – Poker and mental focus lessons
0:40:00 – Respect and love needed for restaurant work
0:42:22 – Teamwork in kitchen compared to a band
0:47:22 – Challenges of working in the culinary industry
0:50:08 – Appreciation for different types of food
0:57:07 – Physical fitness routines and WOD discussion
1:00:40 – Diet changes to improve cholesterol levels
1:04:33 – Morning health regimen with supplements
1:08:29 – Listening to podcasts while running
1:12:39 – Transition to minimalist running shoes
1:23:51 – Explanation of sous vide cooking benefits
1:26:35 – Cooking with fire and blowtorches
1:33:08 – Searing techniques over open flame
1:35:18 – Jesse's cooking school and hunting lessons
1:37:36 – Wood fire cooking only approach
1:41:58 – Grilling versus barbecue distinctions
1:50:06 – Seasoning meat with salt and pepper
1:51:28 – Business partnership and product development
1:53:11 – Preference for building fire over modern grills
1:55:46 – Terry Black's barbecue experience
1:59:14 – Community and longevity in food businesses
2:02:41 – Relocation trends in entertainment industry
2:07:44 – Serving food commercially from home
2:12:03 – Opening new restaurant space in Austin
2:13:39 – High demand and waitlist for new restaurant
2:16:16 – Concept for high-end sushi bar
2:20:00 – Discussion of expensive bluefin tuna
2:23:17 – Menu planning and seating capacity
2:27:12 – Popularity of double zero flour in cooking
2:31:42 – Monthly menu changes and team collaboration
2:34:13 – Decision not to make bagels in-house
2:36:30 – Differences in bread flavors by region
2:40:38 – Announcement of new restaurant opening
2:41:32 – Closing thanks and farewell

Transcript Excerpt

Starting point is 00:00:00 Joe Rogan Podcast, check it out! Starting point is 00:00:31 What's wrong with that? Starting point is 00:00:59 filet of fish is like the best thing mc ever figured out No Listen I know it's terrible for you Starting point is 00:01:23 I just Starting point is 00:01:47 They sent me a bunch of it. Starting point is 00:02:00 I go, you serious? Starting point is 00:02:26 And I, it's, you know, I've definitely had that conversation with people before and they're like, well, you haven't tried the right coffee. Starting point is 00:02:43 What happens when you have caffeine? Starting point is 00:03:03 It's like a cold Starting point is 00:03:20 I'm going to guess, Starting point is 00:03:33 Okay, that ain't shit. Starting point is 00:03:43 Hitler was into that stuff, apparently. Starting point is 00:04:00 Yeah, I don't know. Starting point is 00:04:31 but it became one of the most sought-after bottles of whiskey in modern times. Starting point is 00:05:06 Just a touch. Starting point is 00:05:18 Oh, wow. Starting point is 00:05:37 It's almost like tingling all around your palate. Starting point is 00:05:56 Yeah. Starting point is 00:06:29 during COVID. And I said, Well, I'm in Austin, but I can fly back like, No, no big deal. Don't fly Starting point is 00:07:14 restaurants are getting michelin stars oh they snuck it in on you they snuck it in and i'm on Starting point is 00:08:01 And then people got really obsessed with the where to get something to eat part. Starting point is 00:08:26 to buy tires and that reason is to drive. And so here's some things to drive to. And so that's what the one star, two star, three star, you know, delineations have to have to do with is this one Starting point is 00:08:55 Here in Starting point is 00:09:09 has three stars. Oh, okay. That's that place Starting point is 00:09:26 Yeah, I've only got to eat there once, but it's an institution. Starting point is 00:09:40 Like, you got to travel? Starting point is 00:10:1...

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Who was the guest on Joe Rogan Experience #1765?

Phillip Frankland Lee was the guest on JRE #1765. This page includes the episode overview, topics discussed, and related resources.

What topics were discussed on JRE #1765?

On Joe Rogan Experience #1765 with Phillip Frankland Lee, topics include Culinary Arts, Sous Vide Cooking, Fire Cooking Techniques, and Michelin Star Restaurants.

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