Phillip Frankland Lee Brines Turkeys in a Trash Bag

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Chef Phillip Frankland Lee (Scratch Restaurant Group) joins David on the show this week! Phillip talks with David about why 10 seats is the perfect amount for a sushi bar, why pastry chefs need more credit, holding a Michelin star at the same time as his brother Lennon, Phillip’s secret for preparing Thanksgiving turkey, his experience behind the scenes competing on Top Chef, and so much more.

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On Set With: Brandon Jew at Mister Jiu’s

On Set With: Hannah Ziskin and Aaron Lindell at Quarter Sheets

On Set With: Nick Curtola at i Cavallini

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The Thousand-Year History of Famous Taiwanese Dishes Ft. Vivian Ku

World-Famous Chefs Reveal their Kitchen Weapon of Choice

How to Make the Perfect Turkey Sandwich, from a Michelin-Star Chef Ft. Rich Torrisi

Michelin-Star Restaurateur Had to Raise $100k Per Week to Open Steakhouse Ft. Simon Kim

Getting Rejected from LA’s Most Exclusive Sushi Restaurant Ft. Max Winkler

LA’s King of Coffee Explains the Perfect Pourover Ft. Christopher “nicely” Abel Alameda