JRE #1765 – Phillip Frankland Lee

Joe Rogan Podcast: #1765 – Phillip Frankland Lee

This episode delves into the world of Phillip Frankland Lee, a renowned chef and restaurateur, offering a glimpse into his culinary journey, passion, and the dedication behind his Michelin-starred restaurants. The conversation explores themes of culinary artistry, the demanding nature of the restaurant industry, and the importance of pushing boundaries in both cooking and personal growth.

1. Sushi Bar Attx and the Passion for Sushi

• Phillip Frankland Lee’s Sushi Bar Attx is hailed as one of the best sushi restaurants on the planet, a testament to his dedication and expertise.
• The episode highlights the unique experience of Sushi Bar Attx, emphasizing the use of high-quality ingredients and meticulous preparation.
• Joe Rogan expresses his admiration for Sushi Bar Attx, showcasing his own appreciation for the art of sushi making.
• This section serves as an introduction to Phillip Frankland Lee’s culinary prowess, setting the stage for further discussion of his culinary journey and achievements.

2. The Importance of Taste and Sensory Perception

• The podcast explores the diversity of taste preferences, highlighting the individual nature of sensory perception.
• Phillip Frankland Lee emphasizes the influence of genetics and upbringing on individual tastes, explaining why some people prefer spicy foods while others are more sensitive.
• This discussion delves into the complexity of the human palate, underscoring the subjective nature of food appreciation.
• The topic serves as a bridge to further discussions about culinary artistry and the importance of finding personal fulfillment in one’s craft.

3. The Pursuit of Michelin Stars and the Culinary World

• The episode highlights the prestigious nature of Michelin stars, a coveted symbol of culinary excellence in the restaurant industry.
• Phillip Frankland Lee recounts the emotional experience of receiving two Michelin stars for his restaurants, showcasing the culmination of years of hard work and dedication.
• The podcast delves into the history of Michelin stars, explaining their origin as a guide for travelers and their evolution into a global standard for fine dining.
• This section underscores the competitive and demanding nature of the culinary world, while celebrating the achievement of achieving such recognition.

4. The Difference Between a Cook and a Chef

• The podcast explores the distinction between a cook and a chef, highlighting the leadership and organizational skills required to run a successful restaurant.
• Phillip Frankland Lee emphasizes the chef’s role as a conductor of a culinary orchestra, orchestrating the efforts of a team to create a cohesive dining experience.
• The conversation touches upon the various roles within a restaurant kitchen, from line cooks to sous chefs, illustrating the collaborative nature of the culinary profession.
• This topic provides valuable insight into the inner workings of a professional kitchen, emphasizing the importance of teamwork and leadership.

5. Culinary School and the Apprenticeship Model

• The episode explores the effectiveness of culinary school, contrasting the academic approach with the traditional apprenticeship model of learning the craft.
• Phillip Frankland Lee shares his experience dropping out of culinary school, arguing that practical experience is essential for developing culinary skills.
• The conversation draws parallels with other crafts, like tattooing, where apprenticeship and hands-on training are crucial for mastery.
• This section challenges conventional views on culinary education, advocating for a more hands-on, experiential approach to learning.

6. The Art of Cooking and the Power of Visual Storytelling

• The podcast explores the artistic aspect of cooking, emphasizing the visual storytelling inherent in the process of food preparation.
• Phillip Frankland Lee discusses the psychological appeal of watching food being prepared, highlighting the satisfaction derived from witnessing the creation of nourishment.
• The conversation highlights the accessibility of culinary storytelling through platforms like Instagram, where chefs can share their craft with a wider audience.
• This section celebrates the fusion of art and culinary skill, showcasing the power of visual media to connect with a wider audience.

7. Anthony Bourdain’s Influence on the Culinary World

• The podcast pays tribute to Anthony Bourdain, acknowledging his significant impact on popularizing culinary culture and showcasing its artistic side.
• Phillip Frankland Lee discusses Bourdain’s unique ability to narrate the culinary experience, bringing a level of artistry and passion to food storytelling.
• The conversation highlights Bourdain’s influence on Phillip Frankland Lee’s own perception of cooking as an art form.
• This section offers a glimpse into the lasting legacy of Anthony Bourdain, underscoring his contributions to changing public perception of food and culinary culture.

8. The Importance of Work Ethic and the Demanding Nature of the Culinary Industry

• The episode delves into the demanding nature of the restaurant industry, highlighting the long hours, demanding work ethic, and sacrifices often required.
• Phillip Frankland Lee recounts his own experience working long hours, often exceeding 16 hours a day, showcasing the dedication required to succeed in the culinary world.
• The conversation emphasizes the importance of loving the craft to thrive in such a demanding environment.
• This section provides a realistic portrayal of the challenges and rewards of pursuing a career in the culinary arts.

9. Culinary Creativity and the Fusion of Cultures

• The podcast explores the evolution of culinary techniques, highlighting the influence of molecular gastronomy and the push for innovation.
• Phillip Frankland Lee discusses the use of techniques like Sous Vide and the incorporation of unconventional ingredients, showcasing the evolving landscape of fine dining.
• The conversation touches upon the fusion of different culinary traditions, exemplified by the popularity of Asian-inspired dishes in Western cuisine.
• This section celebrates the dynamic nature of the culinary world, emphasizing the constant search for new flavors, textures, and presentations.

10. The Relationship Between Food and Personal Identity

• The podcast explores the relationship between food and personal identity, highlighting how culinary choices can reflect personal values and cultural influences.
• Phillip Frankland Lee discusses his own personal preferences, emphasizing his love for steak and his commitment to a meat-based diet.
• The conversation touches upon the cultural significance of food, particularly the role of traditional dishes in family gatherings and celebrations.
• This section underscores the emotional and cultural significance of food, highlighting its role in shaping personal identity and creating shared experiences.

11. The Rise of Smash Burgers and the Appeal of Comfort Food

• The podcast explores the recent surge in popularity of smash burgers, analyzing the reasons behind their widespread appeal.
• Phillip Frankland Lee discusses the link between smash burgers and the nostalgic comfort food of California backyard barbeques.
• The conversation touches upon the simplicity and accessibility of smash burgers, explaining their appeal to a wide range of diners.
• This section provides insights into the evolving food trends, highlighting the enduring appeal of comfort food and its connection to personal memories and experiences.

12. The Art of Barbecue and the Importance of Fire

• The podcast delves into the world of barbecue, exploring the different techniques and regional variations.
• Phillip Frankland Lee shares his preference for cooking over open fire, highlighting the unique flavors and textures it imparts.
• The conversation discusses the importance of understanding fire control and its impact on culinary outcomes.
• This section celebrates the traditional art of barbecue, emphasizing the connection between fire, food, and the creation of unforgettable culinary experiences.

13. The Culinary Journey and the Importance of Personal Growth

• The podcast explores the transformative power of adopting a healthier lifestyle, showcasing Phillip Frankland Lee’s own journey toward improved health.
• Phillip Frankland Lee shares his experiences with adopting a meat-based diet and incorporating regular exercise into his routine, emphasizing the positive impact on his physical and mental well-being.
• The conversation touches upon the importance of making gradual changes and finding sustainable practices that work for individual needs and preferences.
• This section highlights the importance of continuous self-improvement, encouraging listeners to prioritize their health and well-being.

14. The Importance of Community and Collaboration in the Culinary World

• The podcast underscores the importance of community and collaboration in the culinary world, showcasing Phillip Frankland Lee’s approach to building and supporting local businesses.
• Phillip Frankland Lee discusses his decision to move to Austin, highlighting the city’s supportive community of chefs and the ease of starting new ventures.
• The conversation touches upon the contrast between the competitive nature of Los Angeles and the collaborative spirit of Austin’s culinary scene.
• This section emphasizes the importance of fostering relationships and supporting local businesses, highlighting the power of community in driving innovation and growth.

15. The Future of Phillip Frankland Lee’s Culinary Empire

• The podcast provides insights into Phillip Frankland Lee’s ambitious plans for the future, showcasing his ongoing commitment to pushing culinary boundaries and expanding his restaurant empire.
• Phillip Frankland Lee shares his plans to open new sushi concepts in Austin, including a higher-end sushi restaurant on a ranch and a more accessible sushi bar in the city.
• The conversation touches upon the importance of catering to different taste preferences and creating dining experiences that appeal to a wider audience.
• This section showcases the entrepreneurial spirit of Phillip Frankland Lee, highlighting his unwavering passion for creating exceptional culinary experiences and leaving a lasting mark on the restaurant world.

Memorable Quotes:

• “I say to young Jamie, Young Jamie, have you had sushi at Sushi Bar Attx yet? and he goes, I don’t like fish. Yeah. What’s that microphone? Your foot’s wrong with that. What is what what could you not like above fish?” – Joe Rogan’s playful introduction to the topic of sushi preferences, highlighting the diversity of tastes.
• “And I just started crying. Wow.” – Phillip Frankland Lee expresses his emotional response to receiving the Michelin stars, showcasing the culmination of years of hard work and dedication.
• “It’s one of those things where if you really wanna take food seriously and cooking seriously, you’re gonna have to, you know, make a lot of sacrifices. Yeah.” – Phillip Frankland Lee speaks to the sacrifices often required in pursuing a culinary career, emphasizing the importance of passion and dedication.
• “It’s just mean, it’s the way I wanna cook at home. It’s the way I wanna cook at the restaurant.” – Phillip Frankland Lee emphasizes his preference for cooking over fire, showcasing his commitment to traditional techniques and the connection between food and personal fulfillment.
• “You know, it’s kind of when Marty and I moved here. It was like no one knew us. and they were only introduced to us with the success of Sushi Bar, which was so interesting because like in LA, we’ve been hustlers.” – Phillip Frankland Lee reflects on the different reception he received in Austin compared to Los Angeles, highlighting the impact of community and reputation.