Line Cook Thoughts
A podcast focusing on the everyday workers of the food service industry. I strive to promote cooks and other food service workers, and give an audio experience that help listeners relate to these stories. Send your stories to@linecookthoughts on Instagram.
Thu, January 09, 2025
Episode 217: Culinary Decision-Making And 2025 Predictions
In this episode, I break down how GLP-1 drugs are already affecting consumer spending and what restaurants need to do to be prepared. I then focus on decision-making and how it can better your career, using real-world examples from those within the Line Cook Nation. From there, we discuss a NY Times article sharing nine food predictions for restaurants that I believe to be a very accurate assessment of what may come. LA Times Link: https://www.latimes.com/food/list/los-angeles-restaurants-providing-food-shelter-evacuees-first-responders-fire Eater LA Restaurants Link: https://www.eater.com/ NY Times Link: https://www.nytimes.com/2024/12/31/dining/food-eating-predictions-2025.html Food Dive Link: https://www.fooddive.com/news/glp-1-drug-use-cuts-grocery-spending-by-6-study-finds/736313/ CSP Link: https://www.cspdailynews.com/foodservice/circana-talks-profound-impact-glp-1-drugs-have-spending-food-beverages-more
Sat, December 28, 2024
Episode 216: Kitchen Leadership with Arturo Rojas
In this episode, I chat with Arturo Rojas. Arturo is the CDC for Antico Nuovo, a restaurant based in Los Angeles, California. In this episode, we discuss kitchen leadership, the unique cooking setup his kitchen offers, and how he manages creativity and consistency within one of LA's hottest restaurants this year. Arturo's Instagram Handle: @hungry_with_passion Antico Nuovo website: https://www.anticonuovo-la.com/
Thu, December 12, 2024
Episode 215: Annoying Restaurant Trends, Part-Time Cooking Advice, and Coffee
In this episode, I start by discussing the viral response of a Threads I posted a few weeks ago, asking what annoying restaurant trends people want to see gone in 2025. I then go over a Reddit question on how to get better when you have limited cooking time in a kitchen. Finally, I share my thoughts on Taco Bell's new coffee concept and celebrate 6 years of the brand. Links: Viral Threads Post: https://www.threads.net/@linecookthoughts/post/DCzCboVuIzN Reddit Thread: https://www.reddit.com/r/linecooks/comments/1gtlc1t/how_to_improve_fast_with_only_1_shift_a_week/?rdt=53431 Taco Bell: https://fortune.com/2024/12/09/taco-bell-live-mas-cafe-pilot-bellristas-mcdonalds-cosmc-starbucks/ 7 Brew: https://7brew.com/about-us/
Wed, December 04, 2024
Episode 214: Restaurant Ghosting, Fire by Alinea, and 2025 Food Trends
In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines. The conversation also touches on the impact of consumer behavior on restaurants and the need for a return to community-focused dining experiences.
Thu, November 21, 2024
Episode 213: The Return Of The Podcast, Chili's, And New Cooks
In this episode of the Line Cook Thoughts Podcast, Ray reflects on his return after a year-long hiatus, sharing insights on the restaurant industry, advice for new cooks, and the recent resurgence of Chili's. He emphasizes the importance of support in the kitchen, the value of learning from mistakes, and the significance of mental and physical health in the culinary profession. The episode also explores the evolving landscape of the food industry and the podcast's future direction, focusing on current trends and valuable lessons for both cooks and restaurant operators. Links: Chili's CNBC: https://www.cnbc.com/2024/09/14/heres-why-americans-are-going-back-to-chilis-.html Chili's Read The Joe: https://readthejoe.com/business/chilis-serves-up-comeback-with-more-focused-menu-value-oriented-items/ Reddit: https://www.reddit.com/r/cooks/comments/1gdogry/new_job/
Mon, January 01, 2024
Episode 212: Brooklyn Pasta Lab with Michael Pini
In this episode, I chat with Michael Pini on his business, Brooklyn Pasta Lab. Brooklyn Pasta Lab was established in 2017 and is run by Michael Pini, who has been a chef in NYC for over a decade. Michael has worked in NYC’s top restaurants including, Eleven Madison Park, The NoMad Hotel, Betony, as well as the famous Bruno e Franco La Salumeria in Bologna, Italy. Brooklyn Pasta Lab produces premium fresh pasta for top restaurants in NYC, saving chefs time and money so they can focus on running their kitchens more efficiently. Visit www.brooklynpastalab.com Check out the newsletter at linecookthoughts.com
Mon, December 18, 2023
Episode 211: Interviews, Culinary Recruiting and More Job-Seeking Tips with Maura McMahon
In this episode, I chat with Maura McMahon. Maura McMahon is currently the Employment Manager at Mohonk Mountain House in New Paltz, NY. She recruits globally to build the best-in-class staff at one of the historic hotels of America. Mohonk's Food and Beverage team has earned accolades including the #2 Hotel Restaurant of the year 2023 by USA Today. She credits the professionalism of her culinary, pastry and dining services teams as a driver to attracting talent locally and worldwide. Maura has succeeded in the competitive space of college recruiting in the US and abroad. She manages J1 internship and trainee programs for Culinary, Pastry, Front Office and F&B as well as managing H2B recruiting for other departments of the resort. Before Mohonk, Maura managed the Career Advising office of The Culinary Institute of America where she worked for 18 years. Maura is a Certified Hospitality Educator from the American Hotel & Lodging Educational Institute and earned her Master's degree in Organizational Development and Leadership from St. Joseph's University in 2023. In the episode we talk about why Maura enjoys recruiting so much, the art of the job interview, resume building and much more. You can connect with Maura on LinkedIn here: https://www.linkedin.com/in/mauramcmahon845/ Subscribe to the Line Cook Thoughts newsletter here: linecookthoughts.com
Sat, December 09, 2023
Episode 210: 5 Years of LCT, CosMc's and Customer Sentenced to Fast Food
On this solo episode, I start off by reflecting on the 5 years I have spent working on Line Cook Thoughts. A huge thank you to all those who listen and have supported this brand the last 5 years. I am truly grateful. After this, I talk about CosMc's, the new beverage-focused brand launched by McDonald's, and what we should take away from this launch. Finally, I discuss the sentencing of a customer to two months of fast food work after they threw their food at a Chipotle employee. Link to the newsletter: linecookthoughts.com Link to QSR Magazine CosMc's coverage: https://www.qsrmagazine.com/story/mcdonalds-unveils-cosmcs-its-answer-to-the-growing-beverage-segment/ Link to National Post Fast Food Sentencing Story: https://nationalpost.com/news/woman-sentenced-to-fast-food-job-after-hurling-burrito-bowl-at-chipotle-employee
Sun, December 03, 2023
Episode 209: The Return of Hanalei Souza
In this episode, I chat with Hanalei Souza aka @ladylinecook. We discuss why the Sous Chef role is one of the hardest positions in the kitchen, how leadership and career progression is key for the next generation of chefs, how Hanalei is thinking about content creation now and much more. You can find her website, link to memoir and all other information here: https://www.ladylinecook.com/ Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com
Mon, October 23, 2023
Episode 208: Andrew Friedman On His New Book "The Dish"
In this episode, I talk to Andrew Friedman, author of "The Dish: The Lives and Labor One Plate of Food." We discuss his writing process, how the book came to be, the true dedication it takes to create food, and much more. You can find his book here: https://www.harpercollins.com/products/the-dish-andrew-friedman?variant=41006183645218 Find his podcast here: https://andrewtalkstochefs.com/about/ IG handle: toquelandandrew
Mon, October 16, 2023
Episode 207: Street Food Dominance in CPG, Staffing Levels And Medication Affecting The Food Industry
In this solo episode, I discuss the recent news that many major financial analysts are concerned over weight loss drugs leading to a loss in revenue for the food industry within the next few years. I then discuss the popularity of "Street Food" items on menus and CPG products. Finally, I end with the news on staffing in the restaurant industry and where we might go from here. (This is not medical or investment advice. For entertainment purposes only) Links: https://www.cnn.com/2023/10/05/investing/ozempic-food-companies/index.html https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://news.yahoo.com/ozempic-may-impact-food-industry-134803034.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAABggXgUCYg2z3bhUk87B5itBFqNTfPMqhno783zhd7LfYcvSvR_heqiEIeTKhCzBGEZZGlgPwEHBQr2fZtWL0uvIUmkgHoe8chrGO-TWnOUrFqQxad7xXbZnyeKIlgla_4WOek_fCchYqLZ0e-xnLkXsA4DKVkwH3I91n877Nh3S https://www.uschamber.com/co/good-company/launch-pad/companies-monetize-consumer-demand-for-street-food https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-surpassed-pre-pandemic-employment-peak-in-september/ Find the newsletter at linecookthoughts.com
Sun, October 08, 2023
Episode 206: Culinary School Enrollment, Web 3.0 Restaurant Impacts and More with Justin Khanna
In this episode, Justin Khanna returns to discuss many, many topics. We start out with the potential decline in culinary school enrollment and interest due to effects of the industry and the high cost of entry. We then discuss the Michelin Guide in Denver and its overall effect on food scenes. We then discuss an interesting topic on a recent David Chang podcast episode. We go into Web 3.0 opportunities for restaurants, discuss the Mr. Beast lawsuits and much more. Find Justin's work at https://www.justinkhanna.com/ and find him on socials @justinkhanna Washington Post Culinary School Article: https://www.washingtonpost.com/food/2022/08/30/culinary-school-enrollment-down/ Michelin Guide Costs Article: https://www.nytimes.com/2023/09/12/dining/michelin-star-restaurants-america.html How Michelin Affects Dining Scene Article: https://www.eater.com/23671647/michelin-effect-restaurants-vancouver-stars NY Times Blackbird funding announcement: https://www.nytimes.com/2023/10/04/dining/blackbird-resy-founder-ben-leventhal.html David Chang Podcast Clip: https://www.instagram.com/reel/Cxd62XnSk46/?igshid=MzRlODBiNWFlZA== Subscribe to the newsletter at linecookthoughts.com
Sun, October 01, 2023
Episode 205: Hot Topics In The Food Industry with Mary King
On this episode of the podcast, Mary King returns to talk all things food industry. Mary King is a restaurant veteran with over fourteen years of hospitality experience, most of them in management. With experience in everything from coffee shops to Michelin-star fine dining, she has seen multiple operations from the inside. She now shares her industry knowledge on the small-business-focused digital publication Fit Small Business as a staff writer and restaurant specialist. You can find her on LinkedIn or Fitsmallbusiness.com. We chat about ghost kitchens, food AI, restaurant stories, food writing and much more. Checkout https://fitsmallbusiness.com/ for many helpful resources for food business operators Subscribe to the newsletter at linecookthoughts.com
Tue, August 08, 2023
Episode 204: MrBeast Food Issues and AI Recipes
In this episode, I go over the lawsuits regarding MrBeast Burger and Virtual dining Concepts and the effects this can have on ghost kitchens and dining in the future. I also discuss AI recipe work being done in restaurant settings and what this could mean for the future of food. I also give a quick podcast update. Links: https://www.washingtonpost.com/food/2023/08/01/mrbeast-sues-partner/ https://www.washingtonpost.com/food/2023/08/08/mrbeast-burger-lawsuit-virtual-dining-concepts/ https://www.nbcdfw.com/entertainment/the-scene/velvet-taco-presents-chat-gptaco-created-using-ai/3293613/ Sign up for the newsletter at linecookthoughts.com
Thu, July 27, 2023
Episode 203: Managing Yourself Within The Food World with Chef Brother Luck
On this episode I chat with Chef Brother Luck. Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and the Today Show. But Brother's influence extends beyond the kitchen. As a passionate advocate for mental health awareness, he frequently shares his journey through his highly reviewed memoir, "No Lucks Given: Life is hard but there is hope." Brother's passion for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online. In this episode we talk about his career, managing in food business, mental health, thoughts on the industry and much more. Links: Website chefbrotherluck.com Facebook @chefbrotherluck TikTok @chefbrotherluck IG @chefbrotherluck LinkedIn @chefbrotherluck Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/ Line Cook Thoughts Newsletter: linecookthoughts.com
Fri, July 21, 2023
Episode 202: Talking Retro Recipes With Bobby Hicks
In this episode I chat with Bobby Hicks, the founder of Retro Recipes Kitchen. In the podcast we talk about some of his favorite (and least favorite) retro recipes. We also chat about his process, how he goes about finding his recipes, the process of content creation in this space and much more. Follow him on socials @retrorecipeskitchen or @thisfellow Check out his patreon here: https://www.patreon.com/RetroRecipesKitchen Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com
Wed, July 12, 2023
Episode 201: How To Use Instagram Threads As A Chef Creator, Food AI and More With André Natera
On this episode, I chat with André Natera of Chef's PSA. We talk about Instagram Threads and how to take advantage of using the new platform. We talk about AI food and content creation, thoughts on the current food media landscape and much more. Check out André's work @chefspsa or his website https://chefspsa.com/ Subscribe to the newsletter at linecookthoughts.com
Thu, July 06, 2023
Episode 200: 10 Lessons I've Learned From Talking To Cooks
Episode 200 is hear, and I wanted to share the principles and ideas I've learned from talking with you all over the course of this show. Expect to hear about ego, creativity, the value we all hold and much more. Thanks for 200 and excited for what the future of the show holds! Go to linecookthoughts.com to subscribe to the newsletter Follow the show on Threads! Leave a review on Apple or Spotify!
Sun, June 25, 2023
Episode 199: Not Staying Within The Lines, MasterChef and Creativity with Fred Chang
On this episode I chat with Fred Chang. Fred is a Chef, Food Blogger, 2x MasterChef Alum, Milkbar Alum and Content Creator. In this episode we talk about his upbringing and how it relates to food, not staying in the box people put you in and how he forged such an interesting career. We talk about his time on MasterChef, how he creates his food content, great and not-so-great recipe ideas and much more. You can follow Fred on instagram @fredfredchangchang You can check out his site at https://freddysharajuku.com/ Go subscribe to the Line Cook Thoughts Newsletter at linecookthoughts.com
Mon, June 05, 2023
Episode 198: How Judgement Of Yourself And From Others Can Hold You Back In Food
In this episode, I talk about how fear of failing and the judgement we and others may hold is the biggest false barrier we face in food. I share on why most of the stuff we worry about is simply not as big of a deal as we may think, and how in food especially we need to forge on into what we are passionate about. I also spend time on time allocation and my own practice regarding productivity. Subscribe to the newsletter at linecookthoughts.com
Sun, May 21, 2023
Episode 197: Your Mental Health Matters!
On this episode, I chat with Jasmin Vitolo Parks-Papadopoulos. Here is her bio in her own words: "I am Jasmin Vitolo Parks-Papadopoulos, former toxic Chef, currently Certified Life Coach. For years I struggled with High Functioning Anxiety, and it wasn’t until I delved deep into my behavioral patterns and life choices, that I could see how my most harmful traits and habits were nestled into the profession I had chosen. A product of the Great Resignation, I came to CHOW in 2020 for support in detaching myself from an industry that I had hidden my discomfort in for so long. I needed to find new ways forward and surround myself with people, like myself, who were struggling to establish their identity and support their mental health. Now as a part of the CHOW team, I am passionate about building an interactive community that extends everyone the accepting and warm welcome I received when joining CHOW. My goal is to increase visibility for our organization and spread the word about our message." In the podcast we talk about how the industry can lead to poor mental health management, why burnout should not be a marker for success, actionable steps to care for your mental health and much more. Go to chowco.org for all the resources available to you to manage your mental health. Be sure to subscribe to the Prep List Items newsletter at linecookthoughts.com
Thu, May 11, 2023
Episode 196: Becoming A Lawyer, Learning To Cook and The Similarities Of Both
On this episode, I chat with Graham MacLennan. Graham MacLennan is a lawyer based in Vancouver, British Columbia. About 15 years ago, he started volunteering in restaurant kitchens to develop his cooking skills. From 2015 to 2017, Graham stepped completely away from the office world to travel and cook professionally. In Vancouver, he worked with the teams at Burdock & Co. and Harvest Community Foods. He cooked aboard the schooner Passing Cloud in the Great Bear Rainforest and Haida Gwaii with the eco-tourism team at Outer Shores Expeditions. As well, Graham considers himself very lucky to have cooked with some amazing chefs in his favourite city to visit, Las Vegas. Graham returned to legal practice in 2017 and started his podcast Cheftimony to stay connected to the culinary world. Since he’s worked with many chefs and many lawyers over the years, those are the people Graham talks to most often on his show. While the chefs know the food best, the lawyers have lots to say on the topic! In the episode, we discuss Graham's journey into learning how to cook in a professional kitchen. We discuss the similarities and differences of law and food. Graham shares advice on those questioning their own career journey and we chat about what the food world could learn from a more structured career path in law. Subscribe to the newsletter at linecookghoughts.com
Mon, May 01, 2023
Episode 195: My Interview with Jensen Cummings On The Best Served Podcast
Hello and welcome back to the show. Today's episode is a guest interview by yours truly on the Best Served Podcast. Jensen Cummings, the host of the show, and I chat about cooks and career mobility. We talk about the longevity of cooking as your career, why we hold certain celebrity chefs on pedestals and much more. Huge thank you to the Best Served team for letting me share this interview with you all. Best Served does some amazing content. Go check out their website using this link: https://www.bestservedpodcast.com/ You can check out there Facebook page with loads of industry related content here: https://www.facebook.com/BestServedPodcast Be sure to sign up for the line cook thoughts newsletter at linecookthoughts.com
Sun, April 23, 2023
Episode 194: Why Cooking Is Just A Small Part Of Success In Food
In this episode I dive into the idea of why just focusing on cooking is not enough to lead a successful career. You need all of the knowledge surrounding the food you cook in order to create the guidelines of your creativity and innovation. Leading restaurants may have great food but often can fail due to a lack of actually attaining a sustainable business. And caring for and showing up for yourself is just as important in order to keep pushing in your own skillset. All of this and more is covered in this episode. Subscribe to the newsletter at linecookthoughts.com
Mon, April 10, 2023
Remembering The Interview with Professor Jerry Fischetti
On April 3rd the culinary world lost a teacher and a mentor to many. Jerry Fischetti was a professor I had in college who profoundly impacted the way I saw mental health care, self care and empathy within the food industry. This is a re-published episode from 2019, in which he was one of the first guests on the show when I started out. I hope listening gives you the insight into why so many respected Professor and the way he saw and cared for the students of the culinary world. I'll forever be grateful for the time spent knowing him and hope sharing his message honors him in some way. Below is the post sharing on how great of a person he was per The Culinary Institute of America Alumni Network: Celebrating Jerry Fischetti '78 The CIA received incredibly sad news that Professor Jerry Fischetti’78 passed away on Monday, April 3, 2023, after a brief illness. He retired from the college in 2021 but continued to teach online through the fall semester. Professor Fischetti was beloved by students, fellow faculty and staff. Professor Fischetti joined the CIA faculty in 1998 and was a member of the opening team for the Apple Pie Bakery Café. As a member of the School of Business and Management, he taught a variety of courses including Professionalism and Life Skills, Organizational Behavior, Human Resource Management, and Introduction to Hospitality. He was selected faculty member of the year in 2011. In addition to being an AOS graduate from the CIA, he completed a bachelor’s at Florida International University and a master’s at the Rochester Institute of Technology, Professor Fischetti spent many years in the hospitality industry before joining the college as a faculty member. He was director of catering at the Ritz-Carlton in Atlanta. His industry niche was private clubs, and he was food and beverage manager at Druid Hill Golf Club (Atlanta) and general manager of Kirkbrae Country Club (Providence). Professor Fischetti’ s true calling was in the classroom. He loved his students and teaching, and his students loved him. A student wrote in a reflection paper the following: “Professor Fischetti is more than just a hospitality expert, he is a dreamer, a romantic and a storyteller. He taught us that if you can dream it you can do it. Many people dream about retiring in Europe, but he actually did it. His retirement plans inspire me to not hold back on my dreams but put words into actions. “ We all wish Jerry would have had more time living his best life in Portugal with Tonka, his four-legged companion, and many new friends. But his mark on countless students (and faculty and staff) has been immeasurable, and his memory at the CIA will live on.
Sun, April 02, 2023
Episode 193: A Conversation On The Beverage Industry with Adam Shoemaker and Mason Aronson
On this episode of the show, I chat with Adam Shoemaker and Mason Aronson. These two are the hosts of the Assemblage Beverage Podcast, a podcast focused on various topics within the beverage industry. We talk about the impact of celebrity branded spirits, pros and cons of AI in the industry, co-hosting a podcasting, favorite cocktails and more. Check out their podcast and work at https://www.assemblagebevco.com/ Follow them on instagram @assemblagebevco Subscribe to the newsletter at linecookthoughts.com
Sun, March 26, 2023
Episode 192: What Is Good Food Marketing with Crista Aladjadjian
On this episode, I get to chat with Crista Aladjadjian. Crista Aladjadjian is a former chef and restaurant operator who is now an industry leader in digital marketing and media. After helping concepts like Umami Burger and SunLife Organics become the beloved restaurants they are today, Crista stepped into the world of food media as the Culinary Director of We Are Cocina. Through Cocina she became an expert in storytelling, content distribution, media monetization, and branding. Today she’s built an incredible roster of clients that include Chef Aarón Sánchez of MasterChef, Chef Daniel Shemtob of Food Network and Tastemade, the Emeril Legasse Foundation, multiple award-winning brand The Lime Truck, and more. She is also the CEO and Founder of Mezze Origin Spices, a newly launched spice company inspired by her deep love of travel and culture. In this episode we talk about what makes good food marketing and why it is so important to any food-based business. We also talk about her career, working with different brands and much more. Check out mezzespices.com for more on Crista's spice brand! Follow her work at wearecocina.com Follow her on instagram @cristamarieani Subscribe to the newsletter at linecookthoughts.com
Sat, March 18, 2023
Prep List Items Recap: 03/13/23
Welcome to a new content piece for the podcast! Every Saturday I will drop a brief recap of the Prep List Items newsletter so that you can listen to the information on the way to work, in between shifts or on a break. Links will also be shared in the description of each episode (down below). This is a recap of the newsletter sent out on 03/13/23. National Restaurant Association Staffing Report: https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-added-nearly-70,000-jobs-in-february/ How Money Works Link: https://www.youtube.com/watch?v=sONZNcqiofQ Washington Post Michelin/Mental Health Article: https://www.washingtonpost.com/health/2023/03/02/michelin-stars-chefs-mental-health/ Sign up for the newsletter at linecookthoughts.com Thank you to Use First for sponsoring the newsletter: https://usefirst.com/?location=Washington%2C+District+of+Columbia%2C+US&position=Any
Wed, March 15, 2023
Episode 191: Lessons from MrBeast Burger/Impact of Removing Michelin Stars
In this solo episode I discuss two different topics. The first half is a look at the success and impact of MrBeast Burger in 2023. I know, why bother caring about an influencer selling mass produced burgers? The reality is that 55% of adults say that food e-commerce is an essential and with the digital food economy growing having awareness of what works and why is integral. The second half of this podcast is focused on an article by the Washington Post this month that highlights the responsibility and impact Michelin has on Chefs when taking away a star. I discuss how our culture as both workers and diners puts an insane amount of pressure on chefs, the precariousness of those who need to keep their starred status and why it is important to highlight this in the industry. Link to the Washington Post article: https://www.washingtonpost.com/health/2023/03/02/michelin-stars-chefs-mental-health/ Link to Virtual Dining Concepts website: https://joinvdc.com/ Join the newsletter community at linecookthoughts.com
Sun, March 05, 2023
Episode 190: Success After Restaurants with Taffy Elrod
This episode is the return of Chef Taffy Elrod! Taffy Elrod is a professional chef, cooking instructor, recipe developer, food writer, and former restaurant owner with over 20 years' experience in the food industry. Chef Elrod’s background in food for health informs her cooking and teaching. Making food and cooking accessible to everyone and empowering others to cook the food that matters most to them inspires Chef Elrod’s work daily and brings her joy. She’s known for her homestyle soups and baked goods that utilize seasonal produce and pantry items in unique and delicious ways, and for pairing professional knowledge with fun and flavor wherever she cooks. Chef Elrod is currently an adjunct Culinary Instructor at the Capital District Educational Opportunity Center in Troy NY, a freelance recipe developer, and food writer. Recently, her work has been featured in Plate Magazine, The Washington Post, and on TheSpruceEats.com Taffy lives in New York’s Capital District with her husband the Pizza Man and their cat Kit Kat. Check out her work at https://www.cheftaffyelrod.com/ Follow along with Taffy's work on Instagram: https://www.instagram.com/cheftaffyelrod/ Subscribe to the Prep List Items newsletter at linecookthoughts.com Check out the Youtube Channel at https://www.youtube.com/@linecookthoughts7795
Sun, February 26, 2023
Episode 189: The Worst Career Advice For Cooks In 2023
In this episode I debut the podcast to both audio AND video audiences. This episode can be found on Youtube as well! I talk about the lack of diversity in what options cooks are told they have in the food and why this is a problem. I touch on the unlikeliness for most to become a Michelin starred chef and why having honest conversations of what success looks like in our industry matters. Subscribe to the newsletter at linecookthoughts.com Leave a review on Apple or Spotify!
Tue, February 21, 2023
Episode 188: Conversations Behind the Kitchen Door with Emmanuel Laroche
On this episode, I chat with author Emmanuel Laroche on his new book "Conversations Behind the Kitchen Door". Born and raised in France, EMMANUEL LAROCHE is VP of Marketing with Symrise North America a global manufacturer of flavors for the food and beverage industry. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began moderating panel discussions with successful culinary professionals. In 2018, he launched the popular podcast, 'flavors unknown', featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. Emmanuel lives in New Jersey and travels around the country conducting tastings and giving lectures and presentations on food and consumer trends. In this episode we talk about the "flavor memory database", where the industry is at in regards to appreciating cooks, writing a book about chefs and much more! Website: https://flavorsunknown.com/ Get the book at: https://flavorsunknown.com/conversations-behind-the-kitchen-door/ Follow Emmanuel on Instagram @flavorsunknown Subscribe to the Line Cook Thoughts newsletter at linecookthoughts.com
Mon, February 13, 2023
Episode 187: Food Robotics and Automation with Dr. Nathan Libbey
In this episode, I chat with Dr. Nathan Libbey. Dr. Libbey is the Director of Client Success at robochef, Inc, a food automation company in Libertyville, IL. Nathan has spent the past 20 years in a variety of leadership roles in the food space from last mile, to retail, from Global Fortune 100 firms to numerous food and adjacent tech startups. Dr. Libbey has a BA from the University of Wisconsin, as well as a Masters in Regulatory Affairs of Food Industries and Doctor of Law and Policy from Northeastern University, Boston. Nathan also serves on various non-profit boards, teaches Business at Aurora University, and has been featured in college textbooks, food industry journals, and has presented his research at numerous food safety and public health conferences. We talk about robotics, automation, the pros and cons to both and why workers and these systems working together could be a net positive. Subscribe to the newsletter at linecookthoughts.com
Wed, February 08, 2023
Episode 186: Are You Being Too Humble? When To Have Confidence In The Food Industry
Welcome back to another solo episode. This week I talk about why it is SO important that you show up for yourself when it comes to opportunities in your career. Why you owe the work and time put in the recognition it deserves. Many of you have reached out not sure if you are ready for certain jobs, opportunities or self ventures. This podcast discusses why you ARE ready. Subscribe to the newsletter at linecookthoughts.com Please leave a review if you are listening on Apple or Spotify!
Tue, January 31, 2023
Episode 185: How ChatGPT Will Change Recipe Writing and Being A Chef with André Natera
My guest today is Chef André Natera. With a 27-year culinary career, André Natera has cooked with Michelin-starred chefs and received numerous awards from Dallas and Austin media. Most recently, the Culinary Director and Executive Chef of Forbes Travel Guide’s largest four-star hotel in the world, Fairmont Austin, where he oversaw the culinary program including the only four-star restaurant in Austin, Texas rated by Forbes Travel Guide, Garrison. He now devotes himself to mentoring the next generation of culinary leaders through his work with Chef’s PSA. André makes his expertise accessible through the popular podcast Chef’s PSA and also the host of “Run the Pass” and the online class “Leading Like an Executive Chef”. His Chef’s PSA book series is designed to be comical yet helpful for new cooks and chefs in the kitchen who may not know the ins and outs just yet. Natera has worked with and been a member of prestigious organizations such as The James Beard Foundation Awards Committee, ment’or BKB, Texas Food and Wine Alliance, and the Epicurean World Master Chef Society. In this episode we chat about recipe writing using the AI system ChatGPT, how this will affect chefs and restaurant owners, predictions for AI integration into the food world and much more! Check out his work at chefspsa.com and follow him on Instagram @chefspsa Subscribe to the weekly newsletter for this podcast at linecookthoughts.com
Tue, January 24, 2023
Episode 184: ServSafe Vs. Cooks/Consistency Vs. Creativity
On this episode I chat about the reporting by the NY Times that the food safety certification, ServSafe, is using it's funds to lobby against better wages for restaurant workers. I also share some of the solutions and alternatives proposed. I then go over answers from you, the Line Cook Nation, on which is more important: Consistency or Creativity. Link to NY Times Article: https://www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html Link to Nation's Restaurant News Articles: https://www.nrn.com/news/one-fair-wage-launches-food-safety-training-program-compete-servsafe Link to Newsletter sign up: linecookthoughts.com
Thu, January 12, 2023
Episode 183: Noma Closing, "The Menu" and A.I. with Justin Khanna
In this episode, Justin Khanna and I discuss the bombshell news of Noma closing. We breakdown our thoughts on what happened, what this means for elite fine dining and share opinions on the danger of pursuing these unsustainable paths. We then break down "The Menu", a film we both enjoyed and then have a quick convo about A.I. in food and what we are seeing so far. Go to my instagram @linecookthoughts to see Justin's graphic he mentions during this episode! Check out Justin's work at https://www.justinkhanna.com/about Sign up for the newsletter at linecookthoughts.com
Tue, January 10, 2023
Episode 182: Process, Food Media And More with Chris Spear
In this episode, Chris Spear returns. Chris is the Chef/Owner of Perfect Little Bites. He is also the founder and lead content creator of Chefs Without Restaurants. He is well versed and talented in private dining, recipe creation, food writing, podcasting and much more. In our conversation we talk about process and how we both want to improve, various aspects to food media creation, favorite recent meals and many other topics. Check out Chris' work at chefswithoutrestaurants.com Follow Chris on Instagram @chefswithoutrestaurants Subscribe to the newsletter at linecookthoughts.com
Mon, January 02, 2023
Episode 181: Mistakes To Avoid And Advice For New Cooks In The Industry
In this episode, we start the year of 2023 off with mistakes to avoid and advice for new cooks in the industry. I posed the question to the Line Cook Nation community on what mistakes should new people in the food world should avoid and I share some of my favorite answers. Thank you all for sharing and I hope this episode brings you a ton of value and perspective. Subscribe to the newsletter: linecookthoughts.com
Sun, December 25, 2022
Episode 180: 4 Years of Line Cook Thoughts
In this episode I spend some time to thank you all for 4 years of Line Cook Thoughts! I give a quick recap of where we started and where I plan on going with the brand. Thank you all for your support and for always pushing this community forward! Check out the newsletter at linecookthoughts.com
Mon, December 12, 2022
Episode 179: Interview with Josh Sharkey, CEO of meez
On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés’ ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez’s technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more. Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com
Thu, December 01, 2022
Episode 178: 10 Books I Recommend (Not About Food But For Those In The Food Industry)
On this episode I start a new list framework I will be using over the next few weeks. I'll be sharing a bunch of thoughts and recommendations throughout the weeks and am starting with book recommendations. I have linked below to all of my recs and hope you check them out. Subscribe to the newsletter at linecookthoughts.com Book Links: The War of Art: https://stevenpressfield.com/books/the-war-of-art/ Can't Hurt Me: https://davidgoggins.com/book/ Meditations: https://www.amazon.com/Meditations-New-Translation-Marcus-Aurelius/dp/0812968255/ref=asc_df_0812968255/?tag=hyprod-20&linkCode=df0&hvadid=353874173411&hvpos=&hvnetw=g&hvrand=13918526257896524190&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008163&hvtargid=pla-436971915078&psc=1&tag=&ref=&adgrpid=71634025176&hvpone=&hvptwo=&hvadid=353874173411&hvpos=&hvnetw=g&hvrand=13918526257896524190&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008163&hvtargid=pla-436971915078 Tribe of Mentors: https://tribeofmentors.com/ Man's Search For Meaning: https://www.amazon.com/Mans-Search-Meaning-Viktor-Frankl/dp/080701429X DARE: https://www.dareresponse.com/ The Psychology of Money: https://www.morganhousel.com/ Atomic Habits: https://jamesclear.com/atomic-habits Ego is the Enemy: https://egoistheenemy.com/ Grit: https://angeladuckworth.com/grit-book/
Sun, November 27, 2022
Episode 177: Why The Expectation Of Suffering Is Still Hurting The Food Industry
Hello again and welcome back to another solo show. Today I wanted to take a deep dive into the expectations we place on workers in regards to a "hard work environment". The jobs in the food world are hard on their own and I have found that adding artificial stress and negativity into these jobs is a net negative on our industry. The days of treating people like crap to get the "best" out of them should be behind us, and I share why I think this is so vital. National Restaurant Association Research Link: https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurant-job-growth-was-uneven-in-recent-months/ Go subscribe to the newsletter at linecookthoughts.com Leave a review on Apple or Spotify!
Sun, November 20, 2022
Episode 176: Winning MasterChef and Finding Success in Food Media with Dara Yu
On this week's podcast I chat with Chef Dara Yu. Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-up in season one. Following her run on MasterChef Junior, she started staging at restaurants to continue to perfect the craft of cooking. She's spent time in kitchens such as AOC, Bouchon Bakery, Annisa, and Tasting Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16. She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts. Most recently, she was named the youngest champion of season 12 of MasterChef "Back to Win". Dara is a culinary instructor at the Gourmandise School of Sweets & Savories and an active member of the Los Angeles food community. She finds inspiration from her early childhood food memories, cooking with her Chinese New Zealander grandma, international trips to places like Italy and Japan, and her love for California's diverse food culture. Instagram: @foodforyu Newsletter Sign Up: linecookthoughts.com Please leave a review on Spotify or Apple!
Mon, October 10, 2022
Episode 175: Food Tours, Issues With Awards and How To Expand Your Skillset with Eric Rivera
In this episode I sit down to chat with Eric Rivera. Eric is a chef, entrepreneur, content creator and much more. He has worked in fine dining establishments such as Alinea and has since broken off to cook food on his own terms and with his own creative control. We chat about his food tour across the US, the issues with award based kitchens, how to expand your skillset as a cook and much more. A wide ranging conversation that hits many notes on different aspects of food that anyone in the industry can focus in on. You can check out Eric's work at ericriveracooks.com. Go to linecookthoughts.com to subscribe to the newsletter, buy merch and read our most current blog!
Tue, October 04, 2022
Episode 174: If You Are In Culinary School Listen To This
In this episode I give direct advice to those in culinary school. Listen to this if you are in or about to go to college for the food industry! Check out linecookthoughts.com to sign up for the newsletter.
Sun, September 25, 2022
Episode 173: How To Start A Farm with Dylan Leary
On this episode Dylan Leary returns to share about his work with 10-acre regenerative and educational farm on Cape Cod, Pelham Farms. In the show we chat about why he chose to start it, the daily challenges of managing a farm, long term goals regarding food production and much more. Check out their work on Instagram @pelhamfarms Go watch videos from the farm here: https://www.youtube.com/watch?v=I5roYsCpOG8 Subscribe to the weekly newsletter at linecookthoughts.com
Sun, September 18, 2022
Episode 172: Why There Is Never A Perfect Time To Start
On this episode I dive into the enemy of progress: waiting for the perfect time to start. I go into why in food you learn as you build and take on challenges. I talk about negative feedback, examples of not knowing what I was doing and going for it anyway and much more. I hope if you are holding back on trying something new that this makes you commit and go for it! Subscribe to the newsletter, get merch and read the blog at linecookthoughts.com
Sun, September 11, 2022
Episode 171: How Stoicism Has Helped Me In The Food Industry
On this episode I talk about the philosophy of Stoicism and how I have applied it to not only my career in food but also my everyday life. I touch on the aspects that help relieve anxiety, frame goals and establish a mindset that keeps me productive and in check. I also share some of the bigger concepts of Stoicism and why I hold them so valuable. Subscribe to the newsletter at linecookthoughts.com
Sun, September 04, 2022
Episode 170: From Extern To Executive Chef with Katie Reicher
Today on the show I interview Katie Reicher. As Executive Chef of the legendary Greens Restaurant in San Francisco, Katie creates comforting, seasonal, and inspired cuisine served in a welcoming environment that makes every guest feel like family. This approach extends to her kitchen staff as well, where each member feels valued, both as an individual and as part of the team, in an environment that is inclusive and rewarding. Since childhood, Katie has been influenced by the culinary traditions from both sides of her large and extended family. Born and raised in New York’s Rockland County, Katie enjoyed Sunday dinners at the home of her Italian American paternal grandmother surrounded by family, friends and copious amounts of delicious, heart-warming food. Through her maternal family’s Ukrainian side, the philosophy of food-as- comfort was embraced by her mother Nadine who, in addition to being an accomplished cook in her own right, is an avid gardener, beekeeper, and raises hens for their eggs. Throughout her childhood, Katie and her mom explored the magic of seasonal foods, learning how to bring nature’s bounty into everyday meals and traditional holidays, as well as those special moments where food plays such an essential and celebratory role. As an accomplished athlete and academic student, Katie began her college career at Cornell University majoring in nutrition, but soon realized that she wanted to take a more hands-on approach with food. She enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY and, as part of that program, had the opportunity to apply for an externship at Greens Restaurant in San Francisco. Through this program, Katie was able to work directly with Executive Chef Annie Sommerville (whose tenure ran from 1981 to 2018). This experience gave her first-hand knowledge of the philosophy and approach that has made Greens Restaurant the legendary food destination that it remains today. Upon graduation from CIA in 2016, Katie returned to Greens, working her way through multiple positions before eventually being named Executive Chef in 2020, continuing the rich legacy of female culinary leaders. Katie continues to move the art of vegetarian cuisine forward, incorporating traditional methods while letting the seasons guide her, and by sourcing the best possible products from local artisans and farms such as Green Gulch. Inspired by the restaurant’s rich heritage along with her own vision for the limitless potential of vegetarian cuisine, Katie says it best: “My hope is that our guests leave Greens feeling nourished—physically, spiritually, and emotionally.” While not at Greens, Katie enjoys her life in the Bay area with partner Jesse and beloved cat Genji. And underneath her white chef’s jacket, you’ll find a beautiful tattoo of the snap peas and nasturtiums inspired by her mother’s garden, with Meyer lemons and a hummingbird symbolizing her love for the California seasons and the magical bounty it holds. Check out t
Sun, August 28, 2022
Episode 169: Sharing My Own Burnout In Food Media
On this episode I dive into the burnout I have felt as a food media content creator over the last few months. After four years of work I have finally hit a wall and I wanted to share why and how I have managed to work through it. I discuss unhealthy statistic expectations, defining the game we choose to play and why sharing the type of content you do not want to make is super liberating. Would love to hear your thoughts on this one! Check out the blog at linecookthoughts.com
Sun, July 17, 2022
Episode 168: The Bear Review
On this episode I review the Hulu series: The Bear. The Bear is about a chef who returns home after his brother has passed and has left a sandwich shop for him to run in the heart of Chicago. Many in the industry claim this is one of the most realistic showcases of running a restaurant and I do agree. I breakdown episode by episode details I loved, stories that resonated and why this is a must watch show for anyone in the food industry. Check out the blog and merch at linecookthoughts.com Let me know your thoughts of The Bear at linecookthoughts@outlook.com or on Instagram @linecookthoughts
Mon, July 11, 2022
Episode 167: Cocktail Competitions, Underrated Drinks and The Importance Of Detail with Patty Dennison
On this episode I chat with bartender Patty Dennison. She works at Hawksmoor in New York City and was recently crowned the 2022 Woodford Reserve ManEx Winner. We talk about the dedication it takes to become good at bartending and the never ending journey of learning. We then talk about her time competing in this Woodford Reserve ManEx competition in which she had to make a Manhattan in various forms. We also go into bartending topics and Patty shares some knowledge on favorite cocktails and underrated non-alc options. IG: pineapple_patt Check out our blog and merch at linecookthoughts.com Check out kettlecornkreations.com
Tue, July 05, 2022
Episode 166: Line Cook Nation Takes On Creative Ruts
In this episode I get to speak to members of the community about creativity. More specifically on how they manage getting out of periods when creativity is hard to find. There are many great bits of wisdom in this one and I hope you can relate. Featuring: Emma Heun, John Mohl, Josh Boyd, Devin Jarmon, Ede Ravich, Brittney Ray and Harleen Pawha. Check out Kettle Korn Creations at kettlekorncreations.com Check out the blog at linecookthoughts.com
Sun, June 12, 2022
Episode 165: The Shifting Hospitality Landscape with Zach Moquin
On this episode I chat with friend and colleague, Zach Moquin. We chat about getting a Masters in Hospitality, why that segment of the industry can be so rewarding and the shifting landscape within the hospitality sector. We also go over why inclusivity is so important in work, why culture does in fact matter and also why making reservations are so important. Feel free to reach out to Zach using the Instagram handle below or find him on LinkedIn. IG: @zac_moquin Line Cook Thoughts Merch and Blog: linecookthoughts.com Kettle Corn Kreations Website: kettlecornkreations.com
Mon, May 30, 2022
Episode 164: Moving Into Food Research and Development with Kimberly Schaub
On this episode I chat with Kimberly Schaub, host of the Peasonmoss podcast and Business Development Manager of Griffith Foods. Kimberly shares how she got into cooking after the Air Force, what drew her into food manufacturing and eventually how she got into R&D. She gives a roadmap on specific positions cooks can look for to make the leap and I find this will be very valuable for anyone interested in food manufacturing and development. Check out more of Kimberly's work at peasonmoss.com Check out the blog and merch at linecookthoughts.com
Sun, May 08, 2022
Episode 163: The Argument Against The Negative View Of Leaving The Kitchen
On this episode I talk about how viewing positions outside of the kitchen only stifles your own opportunities within your career. I discuss my own view of non-kitchen work when I started cooking and how it has evolved immensely as I have taken different roles within food. Check out the new restaurant blog at linecookthoughts.com If you are on Apple please leave a review!
Tue, April 26, 2022
Episode 162: Equinox with Chef Kristin Brangwynne
On this episode I chat with Chef Kristin Brangwynne, personal friend and pastry chef, about her first published cookbook "Equinox: Seasonally Inspired Petit Gateaux". In the episode we talk about her career, working in Nashville, creating the recipes for her cookbook, the publishing process and so much more. Get a copy of Equinox here: https://www.xlibris.com/en/bookstore/bookdetails/837845-equinox Check out the blog and merch at linecookthoughts.com
Sun, April 10, 2022
Episode 161: Are Expectations and Pressure Holding You Back In Food?
On this episode I take the mic on a solo venture into the idea of our own expectations and the pressure we put on ourselves. I share how that in my own career, it was often the negative reaction to my own want for a change that caused unhappiness and unneeded pressure on myself. I also talk through the idea of how not giving ourselves the permission to rethink goals or ideas can lead to stress or anxiety. I speak to my own experiences on this and can only talk from my own point of view, as I am not a medical expert. But I do believe that the immense weight we take on when we do not live up to our own expectations, stray away from certain goals and the pressure from others causes tremendous unhappiness. Hope this helps in some way! Check out the new Restaurant Blogs I am doing! I am actively going into restaurants and interviewing the people behind them. Check it out at linecookthoughts.com If you are on Apple please leave a review!
Thu, March 31, 2022
Episode 160: Food Writing, Advice and More with Dianne Jacob
On this podcast I get to talk with Dianne Jacob. Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. In this episode I get to talk with Dianne on how you can start out in food writing. We then discuss ways to leverage writing skills, why she chose to write her book, guidance for grabbing attention when writing and work Dianne enjoys today from other food writers. We also discuss some of her inspiration, why she got into writing and the current opportunity in the food media landscape. See more at https://diannej.com/. Check out the Line Cook Thoughts blog at linecookthoughts.com
Sun, March 06, 2022
Episode 159: Food Styling, Working in Cinema and Constant Learning with Chef Sandhya Kumar
On this episode I chat with Chef Sandhya Kumar. There is nothing better than your passion being your profession. And that is exactly what Chef Sandhya Kumar has always believed in. Passion for cooking hit Sandhya at an incredibly young age owing to her grandmother’s influence. Her Mom let her loose in the kitchen where she made lots of cake and a lot of mess Pursuing her passion, she acquired her bachelor’s degree in Hotel Management and Hospitality Administration from The Institute of Hotel Management, Kovalam. Sandhya was trained by the head chefs at The Oberoi, Bangalore and Marriott Chennai, before starting her career at Four Seasons. She worked in the culinary department at Four Seasons Hotel, Mumbai where she gained valuable experience working under reputable international chefs across various cuisines ranging from Japanese, Chinese and Thai to Italian and French. Chef Sandhya recently did a major feature film project with Bollywood actor Saif Ali Khan in the remake of Jon Frauveau’s Hollywood movie ‘CHEF’, which released in October 2017 in India. She was the Stylist and Consultant for the movie. “Cooking in my family was a skill, handed down over generations, from my grandmother to my mom and now to me, something I’d like to call my legacy. I would like to make a mark and give back to this global community, what I have learnt over time from some extremely gifted people and what I carry within me, my heritage” – Chef Sandhya. She was on the lookout for a change when home and her brainchild ‘Indulge In’ came calling. As an enterprise, our primary focus is to help upcoming restauranteurs in setting up their dream projects the way they want it, however big or small. Indulge In provides technical assistance in developing a restaurant concept, understanding the market, design and implementation, operational strategies and business management, human resource handling and marketing approaches that are tailored to your specific needs. She also organises regular Culinary Workshops, in either a corporate format or for individuals, to help them learn the basics of cooking and preparing easy, healthy meals at home. Food styling is what gives the first impression of your product to your target audience. Indulge In works with top photographers, cinematographers and branding companies in the field to better the portfolio of your brand, which can make your customers crave your product. Indulge In started off as a small home-catering business when I had left Four Seasons and was back in my hometown. Mostly catering to friends and family for their small, exquisite events where they had the liberty to indulge in food that they loved to eat but couldn’t find in the city. Then it slowly grew into a restaurant consultancy where people want me to help their dreams of owning a restaurant become a reality. I kept the same name as Indulge In, as I wanted them to know they could be free to indulge in their dreams and the worrying, and getting things done part
Sun, February 27, 2022
Episode 158: Work Life Balance Is A Necessity To Keep Restaurant Workers
On this episode I chat with Bruce McAdams, an Associate Professor at The University of Guelph based out of Canada. In the episode we talk about a study he conducted surrounding the wants of prospective kitchen employees and the need for work/life balance to bring a new generation of restaurant workers into the industry. We talk about scheduling models, the importance of a life outside of work and what is leading to the massive food labor shortage. Bruce's Contact information: Email- bmcadams@uoguelph.ca Instagram- brucemcadams Website- www.ugsrp.com Twitter- @SustainableRest If you are listening on Apple please leave a review! Check out our blog and Line Cook Nation Merchandise at linecookthoughts.com
Sat, February 19, 2022
Episode 157: How Do We Manage Mental Health In Restaurants?
On this episode I chat with Bruce McAdams, an Associate Professor at The University of Guelph based out of Canada. In the episode we talk about a study he conducted surrounding the preparedness restaurants had in managing mental health issues amongst staff. We talk about stressors attributed to working in kitchens, the decline in enthusiasm of working in restaurants during Covid, the stigmas in the industry that hold us back and ways we can improve moving forward. Bruce's Contact information: Email- bmcadams@uoguelph.ca Instagram- brucemcadams Website- www.ugsrp.com Twitter- @SustainableRest If you are listening on Apple please leave a review! Check out our blog and Line Cook Nation Merchandise at linecookthoughts.com
Sun, February 13, 2022
Episode 156: Line Cook Nation Takes On Rejection
In this episode I speak to members of the Line Cook Thoughts Community on career rejection and how they overcame it. We all experience it not going our way from time to time and getting to hear stories and how these obstacles were overcome is a great resource for anyone going through rejection right now. A big thanks to those interviewed: Shani Patterson (IG: @foodnthoughts), Fawn Jones (IG: @fawnyberry), John Moncada (IG: @johnmoncada54), Annie Baker (IG: @thetablepdx), Charles Dodd (IG: @just.charlie), Zac Acton (IG: @actonelifestyle), and Josh Steiner (IG: @chefreysaucier). Get official Line Cook Thoughts Merchandise at linecookthoughts.com If you are listening on Apple please leave a review!
Sun, January 30, 2022
Episode 155: Line Cook Nation Takes On Imposter Syndrome (Part 2)
On this episode we continue with the Line Cook Nation Takes On Imposter Syndrome Series! A huge thank you to Samantha Pelayo (IG: @samanthapelayofoodblog), John Grabowski II, Michael Dimmer (Twitter Handle: @marbleandrye), Fritte (Twitter Handle: @Frittte1), Ian Phillip (IG: @chef_ian_israelsen) and Marissa Otto (IG: @rissotto22). Please leave a review if you are listening on Apple! To check out official Line Cook Nation Merchandise go to linecookthoughts.com
Sun, January 16, 2022
Episode 154: Line Cook Nation Takes On Imposter Syndrome (Part 1)
On this episode I introduce the new series for 2022: Line Cook Nation Takes On ___. This episode is all about Imposter Syndrome, and the five food industry professionals I interview share examples of imposter syndrome they faced, thoughts on why it is so prevalent in the industry, stories on when anxiety did not match reality and advice on how to overcome it. Thank you to those featured today (Instagram Handle Included): Nick DeSimone (@bobafettuccine_phl), Marc-Adam Rodriguez (@chefmarcordoriguez), Brandi Stokes (@chef_brandi), Devin Jarmon (@_yes.chef_) and Hanalei Souza (@ladylinecook). Check out the official blog and merchandise at linecookthoughts.com Leave a review and subscribe if you are on Apple!
Fri, January 07, 2022
Episode 153: Goals and Ideas for 2022
This short solo episode is an overview of what I hope to accomplish with the podcast and brand in 2022. Really looking forward to some projects I have lined up involving the community. I also share the idea of goal setting and accomplishing actionable tasks. Excited for the year and hope it is a good one for you all! Get your official Line Cook Nation Merchandise at linecookthoughts.com
Sun, December 19, 2021
Episode 152: Open Flame Cooking, Michelin Stars and Becoming a Restauranteur with Chef Gerald Addison
On this episode I chat with Chef Gerald Addison. A DC-native, Bammy’s co-owner and co-executive chef, Gerald Addison, is passionate about creating a more diverse dining culture in DC and is proud to be a part of the city’s culinary growth. Prior to Bammy’s, Gerald served as co-owner and co-executive chef of DC’s award-winning sister restaurants Compass Rose and Maydan, where he worked alongside Chris Morgan. Collaborating as co-executive chefs for the first time, Gerald and Chris opened Maydan in November, 2017. Over the course of the next three years with them at the helm, Maydan was awarded a Michelin Star, named a James Beard Semifinalist, and received critical acclaim from local, regional, and national press including being named “No. 2 Best New Restaurant in America” by Bon Appetit, a “Top 10 Best New Restaurant” by Food & Wine, a “Best New Restaurant in America” by G.Q., one of Eater’s “18 Best New Restaurants in America”, etc. Gerald loves to travel and explore new cultures and foodways. His main goal is to use hospitality to teach people about a region they might not be familiar with and to tell the story of its people through the food and experiences they create in the restaurant. In the episode we chat about his career, the challenges of open flame cooking, getting awarded in the Michelin Guide, mental health, opening a restaurant during the pandemic and much more. Check out Bammy's in DC: https://www.bammysdc.com/about Follow Chef Gerald on Instagram: @gmladdison Get your merchandise for the show here: linecookthoughts.com
Sun, December 12, 2021
Episode 151: So What Happens If Your Goals Change In Food?
On this episode I chat about how throughout my career my goals for myself have changed drastically and why that is not a bad thing. Being tied to one goal is fine but not being open minded is limited and can lead to us missing opportunity and new paths that may turn out better for us. I also touch on Imposter Syndrome and the reality that in change we may face self doubt, but we cannot let ourselves be our biggest roadblocks. Check out the merchandise at linecookthoughts.com
Sun, November 28, 2021
Episode 150: Why Patience And Letting Go Are Essential Skills In Food
Thank you all so much for 150 episodes! On today's show I talk about why patience and letting go are essential in food. We had to face a two year period unlike any seen in the world of food and I wanted to explore why giving up is not a bad thing, but rather a part of the process. I also wanted to address the idea of being ok with where we are in our process and why giving ourselves the permission to be proud of navigating the pandemic so far is essential. Check out the blog and get official merchandise at: linecookthoughts.com
Fri, November 12, 2021
Episode 149: The End of Restaurants as We Knew Them with Corey Mintz
Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor, education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife and daughter. In the episode we discuss his new book: The Next Supper. We talk about the responsibility chefs have on ensuring cooks are able to leave when needed for better career opportunities. We then discuss how unrealistically expensive it is for most people to stage, immigrant restaurants, gig economy jobs and much more. Link to Corey's Book/Website: https://coreymintz.ca/ Twitter: @coreymintz Instagram: @coreymintz Line Cook Thoughts Blog/Merchandise: linecookthoughts.com
Sun, October 31, 2021
Episode 148: Meals On The Appalachian Trail With Aurora Blanchard
On this episode I chat with Aurora Blanchard. Aurora hiked 868 miles of the Appalachian Trail from April to July of this year. Prior to this, she studied Culinary Arts at The Culinary Institute of America and graduated in 2017. In 2020, she earned a Bachelor's in English from The University of Missouri-St. Louis. She has worked in restaurants in NYC, Perú and Hawaii. In this episode Aurora shares the challenges of eating on the trail. She goes over meal prep, ways she would have planned differently, favorite meals shared and more. We also talk about the overall challenge of the hike and how she is doing post-trail. Follow Aurora's Journey on Tik Tok: @feed_aurora Get your Line Cook Nation Merchandise: linecookthoughts.com
Fri, October 22, 2021
Episode 147: Making Pasta Accessible With Laurie Boucher
On this episode I chat with Laurie Boucher. Laurie is an attorney turned Pasta Instructor. Laurie’s passion is PASTA and she teaches all forms of pasta making privately and in local businesses in and around Baltimore, Ocean City and other local seaside venues. Laurie teaches some of her unique pasta classes as an adjunct professor at AACC and is also a staff pasta instructor at the Baltimore Chef Shop, The Kitchen Studio Cooking School, and the Pandola Learning Center in Little Italy. Laurie has an Etsy shop, PastaArt where you can find pasta themed products she has designed and created including uniquely textured pasta boards, keychains, ornaments, and jewelry. Laurie also has available 7 styles of Sardinian brass pasta/pastry cutters. In the episode we talk about how pasta can be accessible. We go over her favorite hand shapes, how to make a solid pasta dough, sourcing items from Italy and much more! IG:@baltimorehomecook @Pastagal_ocmd FB: Laurie Boucher https://linktr.ee/LaurieBoucher WCK Fundraiser: https://donate.wck.org/fundraiser/3395142 Line Cook Thoughts Merch/Blog: linecookthoughts.com
Thu, October 14, 2021
Episode 146: A Conversation With Laurie Woolever About Anthony Bourdain
On this episode I chat with Laurie Woolever. Laurie Woolever is a writer and editor, and New York Times bestselling author who spent nearly a decade assisting Anthony Bourdain, with whom she coauthored Appetites: A Cookbook and New York Times #1 bestseller World Travel: An Irreverent Guide. She has written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator. Her most recent book New York Times bestseller Bourdain: The Definitive Oral Biography, was published by Ecco in September 2021. In the episode we talk about how she first met Anthony Bourdain and what it was like to write with him. We also talk about imposter syndrome, traveling the world, the work behind her books with Bourdain, the biography and much more. Link to Bourdain: The Definitive Oral Biography: https://www.amazon.com/Bourdain-Definitive-Biography-Laurie-Woolever/dp/006290910X/ref=sr_1_1_sspa?crid=2N8I5FBXDPK2S&dchild=1&keywords=bourdain+the+definitive+oral+biography+by+laurie+woolever&qid=1633987987&s=books&sprefix=bourdain%2Caps%2C172&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExS000VTVUOEpTWk5DJmVuY3J5cHRlZElkPUEwMTU2ODgzMTNKUE5RS0IxWUJYJmVuY3J5cHRlZEFkSWQ9QTAyMjA3OTgxQ1g3OU5BQjBITEVEJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ== Check out the Blog at linecookthoughts.com Link to Donate to the WCK Fundraiser: https://donate.wck.org/fundraiser/3395142 Photo Credit to David Scott Holloway
Fri, October 08, 2021
Episode 145: Jerk At Nite
In this episode I chat with the General Manager of Jerk at Nite, Natasha Powell. Jerk at Nite is a Caribbean Restaurant with multiple locations in the DMV. The founder, Denville Myrie Jr., started selling his jerk chicken out of his dorm room in 2013. Since then they have expanded into operating food trucks and brick and mortar locations in Washington D.C. and Baltimore. They also have plans to expand further. Natasha shares the origin story of the business, the struggles of transitioning from food truck to brick and mortar, the perseverance her and her brother have had to build the business and much more. Check out Jerk At Nite: http://www.jerkatnite.com/ Get merchandise and more content at: linecookthoughts.com Donate to the World Central Kitchen Fundraiser Here: https://donate.wck.org/fundraiser/3395142
Thu, September 30, 2021
Episode 144: Culture, Perseverance and Mexican Food with Jasmine Chacon of La Chingona Taqueria
On this episode I chat with the Co-owner of La Chingona Taqueira, Jasmine Chacon. The taqueria is located in St. Maarten. We talk about her push to cook on the hot line despite facing opposition due to being a female in the kitchen. We then chat about her Mexican American heritage and the journey to cook and honor the cooking of her father. She shares about opening the taqueira, sourcing food to the island, roadblocks as a restaurant owner and so much more! You can find her on instagram at either @reina.de.tacos.sxm or @lachingonasxm Check out the blog and merchandise at: linecookthoughts.com Donate to the World Central Kitchen Fundraiser at: https://donate.wck.org/fundraiser/3395142
Thu, September 23, 2021
Episode 143: Mistakes, “Selling Out” and Making Decisions In Your Career
In this solo episode I dive into two separate topics. I share about my thoughts on the relationship we have with mistakes and how maybe we are not set up properly to work with them efficiently. I then talk about the idea of selling out in food, why more people need to go where they "fit" best as decided by the life they want to live and how the opinions of others should not be a deciding factor in your decisions. If you want to run for WCK in October DM me on Instagram @linecookthoughts or email at linecookthoughts@outlook.com Donation Link: https://donate.wck.org/fundraiser/3395142 Check out our merch and blog at: linecookthoughts.com
Wed, September 15, 2021
Episode 142: Restaurant Criticism and Food Journalism: Interview with Hanna Raskin
On this episode I chat with food critic Hanna Raskin. Hanna Raskin is the editor and publisher of The Food Section, a newsletter covering food and drink in the American South. She previously served as food editor and chief critic for The Post and Courier in Charleston, S.C. Her work has been recognized multiple times by The James Beard Foundation, which in 2017 awarded her its first Local Impact Journalism prize. In the episode we talk about the process of reviewing restaurants, rating restaurants during the pandemic and the need for more food journalism. She also shares how it’s important to review a restaurant not to give bad reviews, but rather honest reviews. The Food Section Link: https://thefoodsection.substack.com/p/coming-soon Link to the WCK Fundraiser: https://donate.wck.org/fundraiser/3395142 If you are on Apple leave a review! Check out the blog: linecookthoughts.com
Thu, September 09, 2021
Episode 141: Lady Line Cook with Hanalei Souza
On this episode I chat with Hanalei Souza (aka @ladylinecook). She is the face behind the memes and silly videos that give a glimpse into kitchen life. She is also the author of the memoir, "Nice Work, Boys!" which is about her time working and leading in male dominated workplaces. In the show we chat about her introduction into cooking, building the Lady Line Cook Brand, self publishing her book and much more. Link to purchase "Nice Work, Boys!": https://www.ladylinecook.com/get-the-book.html Link to the World Central Kitchen Fundraiser: https://donate.wck.org/fundraiser/3395142 Check out the blog: Linecookthoughts.com
Thu, September 02, 2021
Episode 140: Talking The Process with Ashten M. Garrett
On this episode I chat with Ashten Garrett. Ashten is a Senior Culinary Arts Manager at Marriott International. He is the ACF Young Chefs Club National President and a WACS Young Chefs Ambassador. He has also been seen on Guy's Grocery Games and is a Food Sustainability advocate. In the episode I chat with Ashten about his career and where it has taken him so far. We talk about his travel abroad and his decision to go into management instead of a line cook position post-college. We also talk about the next few years in food, why tasting different positions in our career is important to us and much more. You can find Ashten's Youtube Page here: https://www.youtube.com/channel/UCqAP... Link to Ashten's Interview: https://www.youtube.com/watch?v=XJoNFdUfiqc&t=219s ANNOUNCEMENT: For the month of October I will be running with members of my community 40 miles to raise funds and honor the 40 million meals served in COVID relief by World Central Kitchen. If you would like to join the running team email me at linecookthoughts@outlook.com. For the website link to learn more about the fundraiser click here: https://donate.wck.org/fundraiser/339... Don't forget to follow us on Instagram @linecookthoughts. This interview is also in podcast form and is available on all podcasting platforms.
Thu, August 26, 2021
Episode 139: Advice For Anyone Starting In The Food Industry
On this episode I respond to the question I have gotten most often over the past few months: Any advice? As we manage this new world I have gone on my own journey of learning and navigate through the industry. Although I am still within the first 15 years of my career I think it is important to offer insight during those starting in food right now. So much is against those starting out during COVID and any way I can help the next generation of foodservice workers be set up for success is important to me. Check out our new Youtube Channel: Line Cook Thoughts Check out the blog: linecookthoughts.com
Thu, August 19, 2021
Episode 138: Pastry Chef Iain Jones of The Inn at Little Washington
On this episode I chat with Chef Iain Jones, Pastry Chef of the 3 Michelin Star Restaurant The Inn at Little Washington. We talk about his career, maintaining a high level performance at the restaurant, managing teams in a way that offers a life outside of food, how he creates desserts, following your passion and much more. A lot of great insight from Chef and just someone in the industry performing at a level that many aspire to. Check out the blog: linecookthoughts.com If you are on Apple please leave a review!
Thu, August 12, 2021
Episode 137: Why Mistakes Shouldn't Hold You Back
On this episode I talk about the idea of making mistakes in the food industry. In an industry so fast paced the opportunity to make mistakes is extremely high. We are also taught that any mistake made is a dire event. I shared a post recently stating how we need to see food as just food in order to keep moving forward in our lives and the response was huge. We need to have standards but also recognize that if we get caught up on our actions we cannot really grow or be effective. I share some of my biggest mistakes in food, including a bottle of foie demi that exploded all over me at The James Beard House, in order to share how even in those extreme cases it is necessary to keep moving forward. Mistakes happen and we need to work and create a culture where we recognize this. Mistakes are real and moving past them is fundamental. Leave us a review if you listen on Apple Podcasts! Check out the blog: linecookthoughts.com
Wed, August 04, 2021
Episode 136: Irrational Food Opinions with Kole Bailey
On this episode I take the time to just sit back with my friend Kole and discuss long held food opinions. A podcast literally about the most random food topics such as Hot Pockets, Ranch Dressing, Taylor Ham/Pork Roll and more. After the last few months sitting down to talk about nonsense in food was much needed. Let me know what are some irrational food opinions you hold. Follow Kole on Instagram: @kolebailey_, @whatdoidowithshow Listen to his podcast here: Check out linecookthoughts.com for the official blog!
Thu, July 29, 2021
Episode 135: Thoughts on Self Doubt and Anxiety in Food
On this episode of the podcast I take a step back from food interviews and topics and spend some time sharing about the idea of self doubt and how many in my community have shared about it in the past few months. The pandemic shook up a lot of our perceptions of our career paths and who we should be in food. I share in this how self doubt and anxiety has affected me, especially in the past month. I then talk about the idea of how in food putting your head down to work can hinder us if we do not take the time to look up and reflect. I finally share ways I am viewing and owning my own self doubt and the steps taken to move forward with negative self talk. Visit linecookthoughts.com for the official Line Cook Thoughts blog! If you are listening on Apple please leave a review! The books discussed in this episode are The War of Art: Winning The Inner Creative Battle by Steven Pressfield and Tribe of Mentors by Tim Ferriss
Wed, July 07, 2021
Episode 134: Talking Gluten Free Baking With Chef Selina Progar
In this episode I chat with Chef Selina Progar of Gluten Free Goat Bakery out of Pittsburgh, Pennsylvania. We talk about the creative process of being a pastry chef. We then get into the challenges of gluten free baking, common misconceptions and how she makes products for not only those that eat gluten free but for customers who are looking for great pastries in general. She also shares how much learning she has gone through discovering gluten free baking and the opportunities that lie within it. Gluten Free Goat Website: https://glutenfreegoat.com/pages/our-chef Chef Selina's Instagram: pastrychefselina Line Cook Thoughts Blog: linecookthoughts.com
Wed, June 23, 2021
Episode 133: Status Games in the Food Industry
In this episode, friend of the show Katy Osuna is back! We start out by talking about our time in restaurants and the overwhelming grip status had on us early on. We then discuss why we get into this trap of status and Katy also shares how systems in food can be used to only give success to a select few. We talk about new projects Katy is working on with her award winning podcast, Copper & Heat, and we chat about why being able to have goals outside of being awarded and recognized is important. Check out Katy's work at: copperandheat.com Follow Katy on Instagram: @krosuna Check out the official Line Cook Thoughts Blog at: linecookthoughts.com
Wed, June 09, 2021
Episode 132: World Central Kitchen and the Work Done By Chef Elyssa Kaplan
On this episode I chat with Chef Elyssa Kaplan. She works for World Central Kitchen on the Chef Relief Lead Operations Team. In the show she shares stories from her own career and a very powerful story of well being and self care. We then get into her work of feeding people with WCK in areas that have been hit by disasters. She shares about her travels, work with local communities, menu planning and much more. A very important story and one I hope you all enjoy. Check out World Central Kitchen at wck.org Instagram/Twitter: @WCKitchen Chef's Instagram: Elyssa_Rose Check out the new Line Cook Thoughts blog: linecookthoughts.com
Wed, June 02, 2021
Episode 131: Talking Fair Kitchens with Einav Gefen
On this episode I chat with Corporate Executive Chef of Unilever North America, Einav Gefen. We discuss the organization she has helped build through her work, Fair Kitchens. Fair Kitchens focuses on standing together as an industry and progressing our work forward for a more sustainable industry for all. We discuss the issues many face in the industry, why progress or positive growth can be met with pushback and solutions that Fair Kitchens focuses on to improve the food world as we know it. Check out their work at: www.fairkitchens.com Check out the instagram and facebook @wearefairkitchens and use #wearefairkitchens to share how you are bettering the industry Don't forget to check out the official Line Cook Thoughts blog: linecookthoughts.com
Wed, May 26, 2021
Episode 130: Welcome to Pasta Tik Tok with Ryan Peters
On this episode I chat with Ryan Peters. Ryan was on the show back on Episode 13! Since then he has grown to be one of the largest pasta food media influencers on Tik Tok. He has grown so much that it is now his main job and priority, as he consistently puts out high performing content. In the episode we talk about his amazing growth over the past two years. We also chat about alternative career paths besides cooking, his hate for Angel Hair pasta and plans for the future with his brand! Check out his website!: https://www.peterspastapgh.com/ Tik Tok- @peterspasta Instagram- @ryanpeterspgh
Wed, May 19, 2021
Episode 129: Creative Block
On this episode I share about the creative rut I have been in the past few weeks. I was in a space of feeling dread to work on anything the last two weeks and I take time to share why in hopes that if others feel this way they can relate. I also share what I did to get out of it. Being transparent when creating is a goal of mine, so hope this short episode resonates. Please reach out if you ever need to chat and know that the work you do matters. Chef Kaywork Memorial Podcast: https://open.spotify.com/episode/2ST93TR1ilndvudAhLttbr?si=eYOHzrCRSQ-oEBQAsUCRcQ
Tue, May 04, 2021
Remembering The Interview With Chef Brian Kaywork
This episode is a re-upload of an earlier episode recorded and published in 2019. It is an interview with Chef Brian Kaywork, a Chef Instructor at The Culinary Institute of America. Chef Kaywork passed away this past week and myself and many more were truly devastated by this loss to the food industry. This was one of the first episodes of the show and Chef Kaywork details his career, thoughts on food, and his thoughts on teaching in the episode. I am reposting this in the hopes of sharing his legacy and impact on the people he met. He truly was a selfless leader who believed in the next generation of Chefs. Rest in Peace Chef Brian Kaywork. Natalie Rudd and Allison Gannon are working on a project to commemorate Chef and share his impact and legacy on those he taught. If you would like to be a part of this project to commemorate Chef Kaywork please email them. We are recording and also reading written thoughts. The emails to reach out to are below: natalierudd@yahoo.com alisongannon11@gmail.com linecookthoughts@outlook.com One final note. This hit us all hard in different ways. Please do not hesitate to reach out and talk about whatever you need to help process this. We are a community and you should not feel the need to deal with it all on your own. Please reach out if needed.
Wed, April 28, 2021
Episode 128: The Issues Behind The Cook Shortage In Restaurants
On this episode I go in depth into some of the major issues causing the shortage of cooks. In this episode I get personal and go in depth on why I left restaurants due this issue. I then spend time sharing some data and anecdotal stories of the issues cook's are facing including: mental health, financial insecurity, and burnout. I then share some thoughts on how we can support those who sharing their issues during this time. We need to listen to those in the industry if we want to fix the issues at hand. Check out the article for Plate Magazine: https://www.plateonline.com/blogs/raymond-delucci/restaurants-must-offer-worklife-balance-if-they-want-keep-employees?allowguest=true The Line Cook Thoughts Blog: linecookthoughts.com Eater Article: "Restaurants Are Finally Prioritizing Workers’ Mental Health" - by Carolyn Alburger Link- https://www.eater.com/2020/2/28/21153232/mental-health-in-restaurant-industry-staff-well-being-patrick-mulvaney
Wed, April 21, 2021
Episode 127: The Cook Shortage, Tock, and More with Andrew Genung
On this episode I chat with the creator of Family Meal newsletter, Andrew Genung. Andrew is the creator of Family Meal newsletter, a twice-weekly news roundup for and about the restaurant industry. His work has been cited in the Washington Post, San Francisco Chronicle, NPR, Eater, Taste, and more. In the episode we talk about the cook shortage, current food media, Tock, and much more. Subscribe to Family Meal: https://familymeal.substack.com/subscribe?utm_source=substack&utm_medium=email&utm_content=postcta Line Cook Thoughts Blog: linecookthoughts.com Thank You To John Boos & Co: https://www.johnboos.com/
Wed, April 14, 2021
Episode 126: Talking The Chef's Garden with Farmer Lee Jones
On this episode I chat with Farmer Lee Jones of The Chef's Garden. We talk about his family farm and the work to grow for those within the food industry. We also talk about underrated vegetables, his current work on growing for Chef's, and even the exciting announcement of his new book. A great podcast for anyone interested in regenerative agriculture, farming, restaurants, or cooking in general. Pre-Order the book The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes here: https://www.farmerjonesfarm.com/pages/book Visit the website for more information into their work and to support the farm: https://www.chefs-garden.com/ Check out the Line Cook Thoughts blog here: linecookthoughts.com
Wed, April 07, 2021
Episode 125: Extraterrestrial Baking with the Black Box Bakery Crew
On this episode I chat with the crew from Black Box Bakery. Black Box Bakery is a wholesale and online retail bakery, dedicated to bringing unique laminated pastries to the city of Denver. Accompanied by a whimsical space theme, Black Box Bakery is looking to give Denverits an out of this world experience. Megan, Arielle, and Ty all share the story of starting this business in 2019, and the journey it has taken them on since. A great podcast for anyone interested in business, baking, teamwork, and space. Thank you to all three for coming on. Order some food at blackboxbakery.com Check out the blog at linecookthoughts.com
Wed, March 31, 2021
Episode 124: What Issues Cooks and Chefs Face Right Now
On this episode I chat about certain issues that people in restaurants are facing right now. I begin by sharing the issue that restaurant operators are facing with a lack of a labor pool to hire from. This doubled with restrictions on dining this past year has left some owners in very troubling situations. I then talk about the cook's dilemma and how for some working in restaurants is simply not feasible. I also talk about roadblocks such as the idea of paying dues, a lack of understanding of what is to be expected as a cook, and how unsteady the industry feels right now for many. This episode is based off of restaurant folk reaching out and sharing their stories, conversations on social media platforms, and notes and observations on what I have noticed so far. For the official blog head to linecookthoughts.com Please leave a review if you are listening on Apple!
Wed, March 24, 2021
Episode 123: Important Lessons That Changed My View On The Industry
In this episode I share some lessons I learned in regards to being passionate about your work. I also share the idea of work/life balance, and reflect on how absurd it can be to think someone is not as good of a cook for wanting balance outside of work. Hope this brings value, and let me know your thoughts. Please leave a review if you are on Apple! Follow the blog at linecookthoughts.com
Sat, March 20, 2021
Episode 122: The Career of Chef Sebastien Salomon and His Push For Michelin Starred Haitian Cuisine
On this episode I chat with Chef Sebastien Salomon. We talk about the impact his mother and grandmother had on him as a Chef. We also talk about his goal to be the first Haitian 3 Michelin Starred Chef, his time working at the White House, and his goals for the years to come. Check out his instagram @kuisineking for some great food content. Listen to his rooms on Clubhouse by following "Chef Sebastien" Check out his website at https://www.kuisinekaters.com/ Go to linecookthoughts.com for the official Line Cook Nation Blog
Wed, March 10, 2021
Epsiode 121: Serving Up Personal Finance with Edna Peredia Eller
On this episode I chat with Edna. Edna is a financial planner, formerly a cook, and runs an agency helping people with their personal finances. She shares why she joined the food industry and how the pandemic gave her a passion to transition into personal finance. She then gives basic financial information, and explains why budgeting and saving is so important. Follow Edna @ednaeller_ on IG Check out linecookthoughts.com for the official blog, including one written by Edna!
Wed, March 03, 2021
Episode 120: Why Creativity Outside Of The Plate Matters
On this episode I talk about the idea of creativity, and how applying your passion for plating with the same intensity in areas such as food business can be career changing. I then share why you need to be on Clubhouse if you are a food industry worker. Finally. I touch on Imposter Syndrome and why it can not hold you back. Leave a review on Apple Podcasts! Go to www.duanekbrown.com and use promo code "linecookthoughts" for 50% off of coaching services. Offer good until March 6th, 2021 Check out linecookthoughts.com for the official Line Cook Thoughts Blog.
Wed, February 24, 2021
Episode 119: From Tech to Food Media and Entrepreneurship With Lamees Attar-Bashi
On this episode I chat with Lamees Attar-Bashi. Lamees AttarBashi is an MBA Engineer turned Tv chef & personality, An international culinary enthusiast with a focus on representing Middle Eastern cuisine in a very fun and approachable way, debunking a lot of misconceptions on how hard or long it can be by showcasing short cuts & easy steps on how to cook her food! Middle Eastern food is rich with flavor, taste and unique delicious dishes and its not just shawarma, hummus & falafel so she hopes she can be a gateway into that untapped cuisine! She is also a recipe developer, a constant Nomad who spent most of her years traveling the world and learning about different cuisines & food which she in turn infused that into her cooking and dishes. Lamees is currently working on her startup company in California( Bashi Superfoods) focusing on healthy superfood snacks that she hopes her audience and customers will enjoy! A snack that is enhanced by nature’s own ingredients. Check out linecookthoughts.com for our official blog we just launched! As a line cook thoughts follower visit www.duanekbrown.com and use promo code "linecookthoughts" for 50% off a professional coaching session. Offer good until March 6, 2021
Thu, February 11, 2021
Episode 118: What Would You Tell Yourself If You Could Start Again?
On this episode I spent the last few weeks asking those in the industry this question: "If you could go back in time and tell yourself any piece of advice in regards to starting out in food, what would it be?" I share some amazing pieces of advice from all of the people that shared, and also contemplate what I would have told myself. Some great content in here for anyone, whether you are just starting out or have been experienced for years in the business of food. Please visit www.duanekbrown.com and use the promo code "linecookthoughts" for 50% off of a professional culinary coaching session. If you are on Apple, please leave us a review!
Wed, February 03, 2021
Episode 117: Starting A Food Media Career With Kendall Beach
On this episode I chat with Kendall Beach. A graduate from The Culinary Institute of America, Kendall is the Kitchen Producer for The Babish Culinary Universe. In the episode we talk about her entering the industry, graduating during a Pandemic, and landing a role with one the most prominent food media creators of our time. We also discuss my hate for American Cheese, and NYC Bagels.
Wed, January 27, 2021
Episode 116: What Society Doesn't Understand About People In The Food Industry
On this episode I discuss a topic that many of you have shared with me. I asked cooks directly what people do not understand about those in the food industry, and they share. Whether it be the long hours, the education needed to do the work, or how little they feel valued I discuss a lot of the issues cooks face in this episode.
Sun, January 17, 2021
Episode 115: Good, Rich Life: A Conversation With Val Goodrich
On this episode I chat with Val Goodrich about her self published food magazine: Good, Rich Life. We talk about the independent work she did to bring the magazine to life, how she curated her content, and future plans for food media. Get the magazine at https://www.goodrichlifemag.com/
Mon, January 11, 2021
Episode 114: Photography and Kintsugi with Joseph Weaver
On this episode, I chat with photographer and artist Joseph Weaver. We chat about his photography career, and how he gets great shots of food and the people who create it. We then talk about modern Kintsugi, an art style focused on restoring broken ceramics. A great conversation with someone who has taken different paths in our diverse industry.
Wed, January 06, 2021
Episode 113: Hard Work and Achieving Goals with Sophie Lynn
On this episode I chat with Chef Sophie Lynn. We chat about her career so far, managing it during the pandemic, and taking the role of Executive Chef. She shares how she has achieved her goals, the work it took, and what she is aiming for in the future. Finally, she stresses the importance of your team, and why they are integral to your success.
Thu, December 31, 2020
Episode 112: 2020 Podcast Year In Review
On this episode, I reflect on the change 2020 has brought me. I then share the top 10 most listened to episodes of this podcast in the past year, and contemplate what the future may hold. Thank you all so much for this year, and I will see you in 2021!
Mon, December 21, 2020
Episode 111: Square One Chocolates
On this episode I chat with Lila Johnson about Square One Chocolates. Square One Chocolates is a small, pop-up business on Instagram run by two recent graduates from The Culinary Institute of America, Lila Johnson and Tony Wuesthofen. The two basement entrepreneurs started Square One in acknowledgment of the change that is now required of them, as well as other culinarians, in response to COVID-19. Get official Line Cook Thoughts Merchandise @ linecookthoughts.com
Sat, December 12, 2020
Episode 110: A Guide to Starting Out In Food Media
In this episode, I address a topic that many have been reaching out to me for. As we as an industry look to diversify our skillset, many are looking to media and building brand as a way to do so. In this episode I share how I got started in all of my various media outlets. From Instagram, to writing, to podcasting I go over it all and give my experience. I do not expect everyone to follow this exactly, but I did want to share in the hopes of creating clarity and a path for those who want to create content. Good Luck!
Mon, November 16, 2020
Episod 109: Talking Tik Tok with Chef Kelsey Shade
In this episode, I get to chat with Kelsey Shade. Kelsey is a 22 year old social media influencer and freelance cook. With over 335k+ followers on Tik Tok, she has been able to transform her online success into a thriving career path. She shares how she went viral, how she's sustained it, what she is working on now, and gives advice for anyone trying to break through in food media.
Sun, November 08, 2020
Episode 108: What Matters To The End Consumer with Chef Taffy Elrod
In this episode, I chat with Chef Taffy Elrod about her career and time during the pandemic. We then talk about what the consumers are looking for in the age of COVID, and what food seems most important to those dining out.
Tue, November 03, 2020
Episode 107: Don't Let Others Dictate Your Career
The podcast is back! Thank you all so much for the support while I have taken this break. In this episode, I give an update on the brand. Then I dive deep into my decision to chose a different career path in the food industry. I also discuss why you need to dictate your career path, and why any decision now on where you are going is ultimately yours and no one else's. Check out linecookthoughts.com for official podcast merchandise.
Sun, September 06, 2020
Episode 106: Food Writing and James Beard: A Conversation With John Birdsall
On this episode, I chat with John Birdsall. We chat about his career, how his writing reflects upon the issues gay cooks face in our industry, and also the impact people such as Jeremiah Tower and James Beard have had on our industry. His new book The Man Who Ate Too Much: A Life of James Beard is out October 6th. Be sure to get a copy! https://omnivorebooks.myshopify.com/products/john-birdsall-the-man-who-ate-too-much-the-life-of-james-beard?_pos=1&_sid=a2087333a&_ss=r. http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team
Sun, August 30, 2020
Episode 105: The No Kid Hungry Fundraiser
Hello! This short episode is explaining the running fundraiser next month. The goal is to raise $10,000 between September 1st and September 30th. We will run 47 miles to represent 47% of households facing hunger. Hit the link in the bio to sign up, and hope to see you out there! http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team
Sun, August 23, 2020
Episode 104: 3D Food Printing with Elzelinde van Doleweerd
In this episode I chat with Elzelinde about her start up based in the Netherlands, Upprinting Food. Her company focuses on sustainable food printing, and we discuss how it works, how food waste can be saved, and what is being done to expand the technology to more Chefs. Website: https://www.upprintingfood.com/. Running Link: http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team
Sun, August 16, 2020
Episode 103: The Meaning of Rating Systems Now with Marisel Salazar
On this episode I chat with Marisel Salazar about the importance of rating systems right now. She is a NYC-based food writer, and also focuses on celebrating POC and Minorities in the kitchen through her writing. She is someone who’s career is diverse, and is a great example for anyone trying to chase multiple passions in the industry. Links : https://www.duewestcreative.com/ https://guide.michelin.com/us/en/new-york-state/tags/Eating%20Off%20Duty
Mon, August 10, 2020
Episode 102: Eat Well. Train Well. Live Well. A Conversation With Lynnardo Holland
On this episode I chat with Lynnardo Holland, owner of TheSkinnyFatCook. It is a business focused on operating a platform for people to get exposed to a healthier way of life, with the healthier way of life being focused on eating more real food, being active, and taking care of mental/spiritual health. A lot of great info for anyone trying to better themselves in this episode!
Sun, August 02, 2020
Episode 101: What Should Chefs Eat? A Conversation with Melanie Wong
In this episode, I chat with Melanie Wong. Melanie Wong is a Registered Dietitian and cook leveraging food and nutrition knowledge with culinary skills to help people foster healthy relationships with food and their health. She is a firm believer in enjoying food and understanding how it got on your plate. When she is not eating, thinking, or writing about food you can find her dancing or tending to her garden.
Sun, July 26, 2020
Episode 100: Why It Is Important To Talk To Cooks
We have reached episode 100! Thank you all so much for the opportunity to create this podcast and community. In this episode, I chat about the journey to 100, give some thanks, and then let cooks share why they feel it’s so important to talk to one another.
Mon, July 06, 2020
Episode 99: Talking Plate Magazine with Chandra Ram
On this episode I talk with Editor of Plate Magazine and cookbook author, Chandra Ram. We talk about the future of the magazine, her career, and how putting the magazine together works.
Mon, June 29, 2020
Episode 98: Buffalo Eats with Donnie Burtless
On this episode, I chat with Founder of Buffalo Eats, Donnie Burtless. We talk about his creation of the food blog and podcast, why Buffalo is a great dining city, and his journey on promoting the food industry here for the past eleven years.
Sun, June 21, 2020
Episode 97: Reshaping The Industry With Amethyst Ganaway
On this episode, I chat with Amethyst about what it means to be a well rounded Chef. We then get into the social justice issues we are facing, and how we can improve moving forward.
Fri, May 29, 2020
Episode 96: Where Do Cooks Fit In?
On this episode I discuss how cooks feel unheard in the industry, and why it is integral to talk to them more. I then talk about why now is the time for you to start the process of change you want to see in the industry.
Thu, May 21, 2020
Episode 95: Building Brand/Perfecting Tacos with Zuriel Barradas
On this episode, I chat with Zuriel Barradas. He is the owner of the Nomad, a pop up taqueria. We chat about his journey to building brand awareness through his food, and also his passion for being a Chef.
Fri, May 15, 2020
Episode 94: Wine, Beer, and Spirits with the Bevin4mers
On this episode I chat with the Bevin4mers. 4 friends in the service industry who have come together to share their knowledge of beverages, they speak about their respective niches in the beverage industry and share a lot of great knowledge. We talk about their preferences, stigmas related to certain alcoholic beverages, and much more!
Sun, May 10, 2020
Episode 93: The One About Gabriel Concordia
On this episode I chat with Gabriel Concordia. Gabriel’s love for travel and food has brought him to food-centric places around the world. Armed with degrees in Culinary Arts and Applied Food Studies from CIA, Gabriel has worked in several restaurants. He has cooked in the kitchens of Minibar by Jose Andres and Hartwood, and worked in the dining rooms of Blue Hill at Stone Barns and Pineapple and Pearls. In addition, he is a freelance food writer and occasionally teaches cooking classes. From his experience, Gabriel sees the issues of how we eat. In response, he has built relationships with other chefs, agriculturists, and food scientists to learn innovative and sustainable solutions to improve local food systems. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/raymond-delucci/message
Tue, May 05, 2020
Episode 92: What Makes A “Strong” Chef?
On this episode, I chat about the idea of strength. I touch upon how we must utilize this time to assess that strong Chefs are ones who create the atmospheres of well being for themselves and the ones they lead. I then go into how this should be awarded. Finally, I chat about how YOU can find your strength, and make the most of this time. Stay safe!
Sat, May 02, 2020
Episode 91: The One About Anneka Brooks
On this episode I chat with Anneka Brooks. Anneka is the Service Director of Nomad, and has had a successful career in the FOH aspect of restaurants. In the podcast, we chat about her career, what it takes to become good with interpersonal skills in dining rooms, and how she is doing during the pandemic.
Wed, April 29, 2020
Episode 90: The One About Quincy Randolph
On this episode I chat with Pop-up Chef and Culinary Director of RND Coffee: Quincy Randolph. In this we chat about his time cooking in Chicago, how he built his own business, and how he is evolving the business through a pandemic.
Sun, April 26, 2020
Episode 89: The One About Stephanie Burt
On this episode I chat with Stephanie Burt. Stephanie Burt is the host of The Southern Fork podcast and a writer based in Charleston, SC. Her work has appeared in numerous publications, including Saveur, Washington Post, CNN's Parts Unknown, Conde Nast Traveler, and the Southern Foodways Alliance's Gravy. She focuses on researching heirloom ingredients, interviewing passionate culinary makers, and when she's in the kitchen, perfecting her roasted chicken recipe.
Sat, April 25, 2020
Episode 88: The One About Renée Sferrazza
On this episode I speak with Renée Sferrazza. She is a certified sommelier, wine consultant, and wine writer. In the podcast we chat about the sommelier exams, how to make wine more approachable, and what it is like to be an independent contractor in the world of wine.
Sun, April 19, 2020
Episode 87: The One About Alexis Brown
On this episode, I chat with Alexis Brown. Alexis is from South Haven, Michigan, and is a Food Service Manager. In the episode we chat about our time building a community garden at our college, how we are dealing with the pandemic, and how she has witnessed Line Cook Thoughts evolve.
Sat, April 18, 2020
Episode 86: A Conversation with Jenny Dorsey
On this episode, I chat with Jenny Dorsey, a Chef, Author, and Speaker exploring the intersection of food, identity, and vulnerability. We chat about her recent TED talk, her nonprofit Studio ATAO, and her work to better the industry.
Tue, April 14, 2020
Episode 85: The One About Hanna Krilov
On this episode, I chat with Hanna Krilov. She is a pastry cook turned sommelier, and in the episode we chat about wine, how to learn about wine during the pandemic, and our shared admiration of New York City.
Mon, April 13, 2020
Episode 84: A Conversation with Andrew Friedman
On this episode, I speak with Andrew, the host of Andrew Talks To Chefs. We chat about the COVID-19 Pandemic, and how we might prepare as an industry for what the future might hold.
Sat, April 11, 2020
Episode 83: The One About Aaron Hutcherson
On this episode I speak with Aaron Hutcherson. Aaron Hutcherson is a freelance writer and recipe developer based in New York City, and runs the lauded recipe blog The Hungry Hutch. His work has appeared in publications such as The New York Times, The Washington Post, Eater, Thrillist, TASTE, Simply Recipes, Food52, and others. Previous employers include MICHELIN Guide, Tasting Table, Food Network, Food Arts, and more. He is a graduate of the French Culinary Institute and had a career in finance prior to that. https://www.thehungryhutch.com/
Thu, April 09, 2020
Episode 82: The One About David Vidal
On this episode I chat with Chef David Vidal. David is the Senior Sous Chef at Scandic Laholmen in Strömstad, Sweden. In the episode, we discuss his upbringing in Malta, how he was able to learn baking and savory cooking, and how he has challenged himself to progress in his career.
Wed, April 08, 2020
Episode 81: The One About Val Goodrich
On this episode I speak with Val Goodrich. She is a Food and Beverage writer located in Pennsylvania. In the episode we chat getting into food media, what her creative process is like, and how she was able to create a career in the food writing field.
Tue, April 07, 2020
Episode 80: The One About Michelle Whitney
On this episode, I chat with friend Michelle Whitney. Born and raised in Connecticut, she is a CIA graduate in baking and pastry but moved to front of the house right after graduation. Since then she’s been living in San Francisco gaining experience in restaurants and living her best life. We talk about her career so far, how she has worked her way into the San Francisco dining scene, and how she is staying busy and motivated during this time.
Mon, April 06, 2020
Episode 79: A Take On The Industry With Justin Khanna
On this episode I chat with friend Justin Khanna on the state of the industry during the Covid-19 pandemic. We talk on how we can use this time to move forward, evolve ourselves as Chefs, and how we can come out of the other end stronger than before. Hope you all are safe and that you enjoy.
Sun, March 22, 2020
Episode 78: A Conversation With Kole Bailey
On this episode, I chat with good friend Kole Bailey. We talk about the state of the industry, and how we believe it will bounce back. We also discuss take out dining, what the image of the chef will be moving forward, and what projects Kole is working on in a time of self isolation.
Wed, March 18, 2020
Episode 77: Conversation with Marcello Molteni
In an effort to keep producing content amid the effects of coronavirus, I chat with friend Marcello. We talk about his personal situation with family, not working, and what it’s been like since the world has changed. We then talk about how the lifestyle of a cook and the education of food as a whole in the country needs to change or at least be examined. This is all in hopes to further a positive conversation that allows us to be better than ever upon returning to the kitchens we love. Hope all is well.
Sat, March 14, 2020
Episode 76: Anxious Times For a Cook
On this episode I touch on the impact coronavirus is having on our industry. I then go into anxiety and how it has affected me and how I try to work through it. Definitely a more serious episode than usual but I hope you all relate and have some peace in knowing we are in this together.
Mon, March 09, 2020
Episode 75: The One About Lagusta Yearwood
On this episode, I chat with Lagusta Yearwood. Lagusta is the owner of Lagusta’s Luscious and Lagusta’s Luscious Commissary, located in New Paltz NY. In the episode, we chat about her chocolate work, how she is forging her path as a business owner, and the responsibility you have for your employee welfare. Really loved this one, hope you all enjoy.
Mon, March 02, 2020
Episode 74: The One About Mary King
On this episode, I chat with Mary King. Experienced in the food service industry, we chat about her career and how she has come to run the blog, “Where The Sidework Ends”. Interesting chat and some great stories shared.
Mon, February 24, 2020
Episode 73: The One About Cody Castiglia
On this episode, I chat with Cody Castiglia. Cody is the Chef/Owner of Della Terra, a business focused on catering and cooking classes while using the best ingredients possible during the season’s harvest. We chat about our time cooking together, his ventures out to the West Coast, and his approach to being a Chef.
Tue, February 18, 2020
Episode 72: The One About Corey Mintz
On this episode I chat with Corey Mintz. Corey has been a critic for the Toronto Star, and has written many acclaimed articles on food. We chat about his career, and what it meant for him to make a career of writing about food.
Mon, February 10, 2020
Episode 71: Family Meal: A Push for Healthier Lifestyles for Cooks
On this episode, I speak with Ross and Jill of Family Meal, a nonprofit located in Buffalo, NY dedicated to helping cooks lead a healthier and positive life. This talk goes into their plans for the organization, the struggles a cook faces, and what we can do to help others on the line every service. Hope you all enjoy a conversation about a great cause!
Sun, January 26, 2020
Episode 70: The One About Jenny McCoy
On this episode, I chat with the owner of Recette in Chicago, Jenny McCoy. In it, we talk about her astounding career in restaurants, food writing, and how she ended up falling in love with the Cannelé. Very inspiring story of finding your place in the industry and not being boxed into one distinct segment of the industry. Please follow her on Instagram, and try a Cannelé!
Sun, January 19, 2020
Episode 69: “You Started in Fast Food?”
On this episode, I go over this idea of humble beginnings in the industry, and why it is so valuable to appreciate the different sectors in our profession. I then talk about what I would like to see out of the industry in the next decade.
Mon, January 13, 2020
Episode 68: The One About Chris Spear
On this episode, I chat with owner of Perfect Little Bites and the host of Chefs Without Restaurants: Chris Spear. We talk about this concept of taking the restaurant with you, and how some unconventional restaurant jobs can give you what you may be looking for in terms of a career opportunity.
Sun, January 05, 2020
Episode 67: The One About Jamie Simpson
On this episode, I chat with Chef Jamie Simpson. Jamie is the Executive Chef Liaison at The Culinary Vegetable Institute. In the episode, we talk about his story of becoming a Chef. We then talk about his work at The Chef's Garden, and why more people should be learning about their food and where it comes from.
Mon, December 30, 2019
Episode 66: The One About Nyesha Arrington
On this episode, I chat with Chef Nyesha Arrington. The Los Angeles based Chef is a leader in the industry, and we go over her career and industry insights that have helped her reach success with brand deals, operating successful restaurant projects, and even competing in the Bocuse d’Or. Her entrepreneurial spirit has helped her achieve some pretty amazing goals, and continues to push her forward in this difficult world of cooking. Really great time getting to talk with someone so profound in her industry.
Sun, December 22, 2019
Episode 65: The One About Scott Guerin
In this episode, I chat with Scott Guerin. He is lead Research and Development Chef for Modernist Pantry. In the episode we chat about what modern cooking means, what his day to day work includes, and why modernist cooking is not confined only to fine dining. We also chat projects, including a plant based meat he has been working on. Very excited for you all to hear!
Sun, December 15, 2019
Episode 64: The One About Matthew Francis
On this episode, I chat with Matthew Francis, a food video producer. Matthew has experience in food media, working for one the largest food media companies for two years, helping to create viral food videos. Matthew has now stepped away to create his own brand, DinnerViews. He chats about his story of creating for himself, and pursuing food media. The Link to season 2 of DinnerViews: https://www.youtube.com/watch?v=VJEcGGIl9Lc&list=PLYzBQ8Dkg3imbEEHCjC7uqsqRDeQJK53K&index=9
Mon, December 09, 2019
Episode 63: One Year of Line Cook Thoughts
On this episode, I share the major lessons I have learned from the past year. In this year of running the podcast, I have learned a ton, and am so grateful to be able to make this content for you all. Thank you for making this project of mine possible!
Sun, December 01, 2019
Episode 62: The One About Martin Diez
On this episode I interview Chef Martin Diez. He is the Chef Patissier-chocolatier for the Barry Callebaut Group. In the episode, we talk about his journey of working his way through France. We then go into topics around Ruby Chocolate, how he creates his different flavors, and what it means to work in an industry with so many different preferences in regards to chocolate.
Sun, November 24, 2019
Episode 61: My 15 Year Journey To Perfect The Mysterious Cannelé de Bordeaux: Kriss Harvey Returns
On this episode, I have Kriss Harvey back on the podcast to go over his 15 year dedication to mastering the Cannelé de Bordeaux.
Sun, November 17, 2019
Episode 60: The One About Katy Osuna
On this episode, I chat with Katy Osuna, creator of Copper and Heat, a James Beard Award Winning Podcast. In this episode, we talk about staging, gaining respect in the industry, and what we want to see more of in the industry.
Sun, November 10, 2019
Episode 59: The One About David Pietranczyk
On this episode, I speak with David, Product and Marketing Specialist for Polyscience. He is also the creator of Flavor Bound Media. In this, we chat about his time working his way into Michelin dining, and eventually, his move into another sector of the industry. Definitely a must listen if another path in the industry is calling your name, and yet you are not sure you should take. David's story is an example of why you should.
Sun, November 03, 2019
Episode 58: The One About Francesca Zani
On this episode, I chat with friend Francesca Zani. She is the creator of The Garnished Palate blog, and works within the food media world. We chat about her choice to follow an unconventional path in the industry, and the challenges it takes be in the food media world.
Mon, October 28, 2019
Episode 57: The One About Rachel Vazquez
On this episode I speak with my friend Rachel, aka the Sustainability Gangster. On it, we talk about her time learning why she’s in the industry. We then get into our disappointment in school lunches, what we teach kids about food, and what we would like to see in terms of culinary education for the youth. Hope y’all enjoy!
Mon, October 21, 2019
Episode 56: "What Do I Bring to a Stage?"
On this episode, I take some topics from YOU, and discuss them in depth. I first get into what you should bring to a stage and how you should prepare for it. I then talk about the idea of mental toughness and how i view mental toughness in the kitchen.
Sun, October 13, 2019
Episode 55: The One About Steve Doucakis
On this episode, I get to chat with Steve Doucakis. He is a Chef based out of Thailand, and it was awesome to get to make this episode happen. We chat about his time working in NYC, how to overcome self doubt, his decision to work overseas, and the pop-up he is working on now.
Sun, September 29, 2019
Episode 54: The One About Marcello Molteni
On this episode, I chat with Marcello Molteni. He tells his story, and how his career path has taken some different turns. He then talks about the importance of teaching yourself, staying true to yourself as a Chef, and trying to find happiness in a tough industry. Hope you all enjoy!
Sun, September 22, 2019
Episode 53: In The Weeds- Good or Bad?
On this episode, I talk about “the weeds”, a place all cooks have gone to. I then share why I feel every cook has a story, and then give some social media advice for cooks wanting to start their own brand.
Sun, September 15, 2019
Episode 52: The One About Arielle Lofton
On this episode, I speak with Arielle Lofton. She is a current student at The Culinary Institute of America. We chat about her finding herself in the industry, how traveling has impacted her, and why it’s important to believe in yourself when starting to define your career.
Sun, September 08, 2019
Episode 51: The One About Kriss Harvey
On this episode, I chat with Beverley Hills Chocolatier At andSons, Kriss Harvey. We talk about his career, different viewpoints in the industry, and how to innovate in a very traditionally set environment. Great conversation for any cook, but a lot of great pastry focused conversation here!
Sun, September 01, 2019
Episode 50: The One About Andrew Friedman
On this episode, I chat with Andrew Friedman. He is the author of “Chefs, Drugs & Rock and Roll”, and host of the podcast “Andrew Talks To Chefs.” We chat about his career in food media, how to process criticism, and how he captured the story of the American Food Revolution.
Sun, August 25, 2019
Episode 49: The One About Dylan Leary
On this episode, I interview friend Dylan Leary. Dylan is the founder of People4Tomorrow, an organization focused on teaching the people of Soroti, Uganda skills of self sustainability that include cooking and medicinal education. Dylan is also currently a student at The Culinary Institute of America, pursuing his Bachelor’s Degree in Applied Food Studies. His journey to help others and find himself in the industry is inspiring and one that I was proud to share. Donate to the organization using this link: https://www.gofundme.com/f/people4tomorrow-soroti-uganda-2019
Sun, August 18, 2019
Episode 48: Ego vs. Guest
On this episode I start out by chatting more on values of a higher education in cooking. I then talk about balancing your ego with the needs of the guest, and why the guest is our top priority as Chefs.
Sun, August 11, 2019
Episode 47: The Return of Justin Khanna
On this shared episode, I chat with Justin about a lot of topics related to cooks and branding. We get into cooks and their uses of various social media platforms, restaurant reviews and what we should be holding restaurants to, as well as how to create content as a Chef for the industry.
Sun, August 04, 2019
Episode 46: The One About Adam Loo
On this podcast, I speak with the culinary operations manager of MHG, Adam Loo. We talk about Being a Chef in Canada, starting in management early in his career, and how to effectively grow with a business mindset as a Chef.
Mon, July 29, 2019
Episode 45: 80 Pounds Down
On this episode, I share my journey of losing 80 lbs in the last year. The difficulty of being a chef and being overweight has been a struggle for me for years. I was finally able to overcome it, and here is how.
Sun, July 21, 2019
Episode 44: Impact of a Cook’s Podcast
On this episode I share a message I received from a veteran who is just starting in the industry. I then chat about how age shouldn’t hold you back from getting into the industry. Finally, I chat about the value of culinary school.
Mon, July 08, 2019
Episode 43: Humans of The Kitchen
On this episode, I speak with Beto from Humans of The Kitchen. It is a social media account focused on highlighting cooks. Telling their stories through some beautiful photography, this account shows some of the most raw photos of cooks on Instagram. We chat on how it started and why.
Sun, June 30, 2019
Episode 42: The One About Chad Minton
On this episode, I speak with the founder of True Cooks, Chad Minton. Also Co-owner of Spiceology, he has created a platform, and brand that speaks to cooks like no other. Working hard to connect to the true cooks of our industry every day, his message and work has been helpful to many, and I was happy to chat all things industry on this. Thanks for coming on Chef!
Sun, June 23, 2019
Episode 41: The One About Jessica Lorigo
On this episode, I speak with Chef Jessica Lorigo. Working in the famous kitchen of Mugaritz, and appearing on the Netflix Show The Final Table, Chef Lorigo has attained quite the successes and following. Coming from Buffalo, NY, we chat how she got into the food industry, and how hard work has led to some great opportunities.
Wed, June 19, 2019
Episode 40: Mentorship In Our Industry
On this episode, I share my own experiences of mentorship, and how blessed I have been to have people guiding me throughout my career. I share how mentors have connected to help me achieve goals and even dreams, and then share what we should be looking for in mentors.
Sun, June 16, 2019
Episode 39: The One About Duane Brown
On this episode, I speak with mentor and friend Duane Brown about deciding your path in the culinary world. Discussing why business mindsets help you progress, we also talk about the balance of what it takes to become a successful leader in the industry, and just being true to what you want and what you can do to be happy and successful. Thanks Duane for chatting!
Wed, June 12, 2019
Episode 38: A Chat About Passion For The Food Industry
On this episode I talk about having passions for this industry and also having passions outside of this industry. The goal of trying to find happiness and balance in this career, and why it matters that you take care of yourself.
Sat, June 08, 2019
Episode 37: A Tribute To Chef Anthony Bourdain
It has been a year since Anthony Bourdain left us. I just wanted to create an episode commemorating him through my thoughts and messages sent in by listeners. If there is any episode to share, please share this one. And make sure to be there for each other. We are a family of cooks, let’s make sure to watch out for everyone in this industry. Thank you Anthony Bourdain for teaching us that we are family.
Sun, June 02, 2019
Episode 36: The One About Kareem Roberts
On this episode, I chat with Kareem Roberts, the owner of the instagram page @brokedinner. We chat about instagram chefs, finding yourself in the industry, how his culture impacts the way he sees food, and so much more. Just a chat between two content creators for cooks to hear!
Wed, May 29, 2019
Episode 35: Emperor of Chef's, Godfather of Foodies: Auguste Escoffier
On this episode, I tell the story of Auguste Escoffier. In an effort to learn more of our past as cooks, I go deep into what he did for our industry, and the impacts he still has on us today. I hope I add just a little bit of value telling the story of one of the greatest Chefs of all time.
Sun, May 26, 2019
Episode 34: The One About Michael Ruhlman
On this episode, I speak with Author Michael Ruhlman. Michael is a food writer, making books such as The Making of a Chef and Charcuterie: The Craft of Salting, Smoking and Curing. He is definitely someone I look up to due to his work, and was excited to chat with him on his work and what’s to come.
Wed, May 22, 2019
Episode 33: 5 Minutes To Close
On this episode I talk about the idea of how many different people we serve throughout our careers. I then chat about cooking until service ends, and why even your last plate matters. I then share my thoughts on cooking on days off, and of course share some Line Cook Thoughts. Thoughts in this episode shared by: @chefeliotttttt, @the_laurentian, and @wookieeman
Sun, May 19, 2019
Episode 32: The One About Jenny Dorsey Part 1
On this episode I speak with Chef Jenny Dorsey. She introduces herself, and then we get into the culture of working in Michelin restaurants. We talk the morals of fine dining, what we like and dislike, and what we feel is changing or needs to change in the industry. Chef will return to talk more of her work, and I look forward to the second episode with her.
Thu, May 16, 2019
Episode 31: The Empathetic Ramp Forager
On this podcast, I discuss why it is important to have empathy in a kitchen. This important skill is invaluable to Chefs everywhere, and I wanted to give my thoughts on it. I then get into my time I spent foraging for ramps and being out in the woods gathering my own food. I then shoutout Impossible Burger for the tremendous amount of financial support they received from a lot of celebrities. Finally, I discuss my first time at Shake Shack, and why I am inspired by the work of Danny Meyer. Thoughts in this episode from: @devonwhisler1987, @chef.feefee, and @martin_verano.
Sun, May 12, 2019
Episode 30: The One About Lowana Lunasco
On this episode I chat with Lowana. She is a cook and also the creator of the YouTube Channel Yagottacook. She focuses on the value in teaching young adults how to cook, and we talk about content creation, her background in food, and how to inspire the next generation of cooks.
Wed, May 08, 2019
Episode 29: Mushroom Toast, Two Poached Eggs and A Glass of Orange Juice
On this episode, I start by sharing the day I had with my Chef, Ross Warhol. Then i get into breakfast, and my opinion on certain breakfast foods and how i enjoy and dislike them. After that, I chat about eating breakfast for dinner. Finally, I get into why breakfast cooks are some of the best cooks in in the industry, and why they deserve more of the spotlight. This is one episode of many more breakfast themed episodes. Enjoy! Topics of this episode based on ideas from: @yagottacook @jt88851 @daledoe2 Line Cook Thoughts featured by: @mattyyates2101, @razcooks, and @gillespiebryce
Sun, May 05, 2019
Episode 28: The One About Sam Bacharach
On this episode, I speak with my friend Sam. Sam is a sommelier at a 2 Michelin star restaurant. He has a breadth of knowledge on wine, and I thought it would be a good chat on learning more about wine and it’s place in dining.
Wed, May 01, 2019
Episode 27: A Stage And The Inability To Use The Subway
On this episode, I start out by going over my experiences of staging. I talk about the good, the bad, my inability to use a subway, and why you have to stage in white in truffle season. I then get into Music in the kitchen, and if I believe it belongs or not. After that, I talk about why i enjoy foraging, and the first time I went out on a foraging trip. Finally, I share some Line Cook Thoughts. Topics on this episode pulled from suggestions by @dom_larosa, and @jessahardy333. Thoughts shared by @sweetsbystephanie_, @charas_kitchenandcatering, @akopp47, and @roastingthebeasr.
Sun, April 28, 2019
Episode 26: The One About Jerry Fischetti
On this episode, we talk about treating your employees in a fair way. We then talk about empowering your team, and why a good organizational culture will help you in the kitchen in terms of efficiency and success.
Wed, April 24, 2019
Episode 25: Paying Dues, Signature Items, and Being Friends With A Sommelier
On this episode I start by reminding you all of the Anthony Bourdain Tribute Episode I am trying to put together. I then give my thoughts on Kwame Onwuachi's new book. After that, I chat about a major fast food chain and the changes that they saw this past week. I then start the thought of using food memories to interact with diners. Finally, I share my experience on going out to eat with a sommelier and the major benefits of having a friend who knows about wine. Line Cook Thoughts in this episode shared by: @chefprodigy_jamir. @grodycody_, @izbz, @auroradbee
Sun, April 21, 2019
Episode 24: The One About Joe Sasto
On this episode I speak with Chef Joe Sasto. We talk A LOT about pasta. We also chat about his career, and where he is headed next. Great conversation for anyone who has a passion for cooking or pasta!
Wed, April 17, 2019
Episode 23: Just a Cook?
On this episode I share why being an entrepreneurial chef is so important in this day and age. I then get into why only cooking for the opinion of others is detrimental, and how it made me feel lost in the industry. I shoutout some love for Gary Vee, and how he inspired me to find the right path in my career. I then talk about my cookbook collection, and some solid recommendations on what to read. I spend a few minutes on why dishwashers mean so much, and then share your Line Cook Thoughts. Thoughts shared by: @the_cyclops_cook, @kayla.demiro, @needsmorebutter, and @cheffit.ed.
Sun, April 14, 2019
Episode 22: The One About Lauren Joffrion
On this episode, I speak with Chef Lauren Joffrion. Lauren runs Hellbraiser.com, a vegan food blog. We chat about her new role as Pastry/Sous Chef. We also discuss her Southern roots and how it influences her cuisine.
Wed, April 10, 2019
Episode 21: The One About Louis Robinson
On this episode, I speak with Chef Louis Robinson. Chef Robinson is the owner of The Spice pop-up restaurant. He also is a restaurant consultant, and runs the instagram page @soignefood. After gaining 118k followers on his account, he has learned some valuable lessons from promoting his brand. He goes over his different career focuses, and why he does different jobs. We then talk about building a brand, and why it is important. A must listen for any entrepreneurial chef!
Sun, April 07, 2019
Episode 20: The One About Kathy Merget
On this episode, I speak with Kathy Merget. Kathy is Dean of student affairs at The Culinary Institute of America. We speak about physical and mental wellness outside of the kitchen. We also raise the topic of Mise en Place outside of the kitchen, and how it can be applied to daily life.
Wed, April 03, 2019
Episode 19: Sixty Four
On this episode, I start by talking about the positives of eating at hole in the wall places. I then talk about Mise En Place and what it means for cooks. After that I reflect on Michelin vs. Progressive restaurants. Finally, I share how I was able to lose 64 lbs in the past 7 months while being a cook. Topics based off of ideas by: @thatkidcameron @exoxms97 @shrey.bo. Thoughts shared by: @sarah.anne.stephan @lemmelime_ @stovetopped
Wed, March 27, 2019
Episode 17: Teach, Don't Show
On this solo episode, I discuss topics shared by YOU, the Line Cook Nation. I talk about The importance of teaching cooks properly, and building a positive relationship through that. I also go into why being productive on days off helps you to prevent burnout. I then talk about paying dues, based off of the Eater article with Chef Kwame. Finally, I go over some thoughts from Instagram and also give some podcast and book recommendations. This episode's content comes from: @chad_bosquez @chefcliffsmith @tj_bleau @rickatron
Sun, March 24, 2019
Episode 16: The One About Michael Zebrowski
On this episode, I interview Chef Michael Zebrowski. Chef is a Pastry Arts instructor at The CIA. He is also the co-author of The Pastry Chef’s Little Black Book. He gives some great advice and talks about what it was like creating a resource for other pastry chefs.
Sun, March 17, 2019
Episode 15: The One About Jeremiah Tower
On this episode, I speak with one of the first Chefs who sparked the ingredient revolution, Jeremiah Tower. Known as one of the first Celebrity Chefs, we chat about his impact and what he did as A Chef. We then chat about his views on the modern food industry and he also gives some advice to cooks.
Sun, March 10, 2019
Episode 14: The One About Dillon Marra
On this episode, I speak with Chef turned Entrepreneur Dillon Marra. Dillon is the founder of Smallplate Blades, a business in which he makes custom knives. We talk about knife making, being a leader in and out of the kitchen, and how he has built his brand. Check him out and grab a knife made by him!
Sun, March 03, 2019
Episode 13: The One About Ryan Peters
On this episode, I got to interview Chef Ryan Peters. Ryan is Sous Chef at Fish Nor Fowl in Pittsburgh, Pennsylvania. We chat about going from being a Line Cook to a Sous Chef, some trends in the industry, competing in the Young Chef competition and also how smaller cities are evolving with their food scenes.
Sun, February 24, 2019
Episode 12: Buffalo Wings, Habits, and Leadership and What They All Have In Common
On this episode, I talk about the subject of authenticity sent to me from a follower. I then go into some leadership habits I picked up from a book I read. Finally, I share your thoughts from the instagram page and elaborate on them.
Wed, February 20, 2019
Episode 7: The One About Ross Warhol
On this episode, I speak with mentor and friend Chef Ross Warhol. Ross has worked in some of the best kitchens in the world including El Bulli and Alinea. He shares his story and also philosophies on food. This episode is for die hard cooks and foodies alike! (This episode was recorded on January 7th and re-released due to technical issues.)
Sun, February 17, 2019
Episode 11: The One About Brian Kaywork
Brian Kaywork is a lecturing instructor at The Culinary Institute of America. In the episode we cover how food has revolved since he has graduated from the CIA. We talk about foraging and how to get started in it. We then discuss how he got into teaching the future people of our industry, and how they can set themselves up for success!
Tue, February 05, 2019
Episode 10: The One About Justin Khanna
Ok this episode, I interview Chef Justin Khanna. Justin has worked in the best restaurants in the world and is also an industry figure on YouTube and in podcasting. Justin shares how he has empowered himself to build his own brand, and what cooks elsewhere could do to start. Very proud of this podcast, and we both hope you all follow your dreams! (This podcAst was recorded January 20th and re-uploaded due to technical issues)
Mon, February 04, 2019
Episode 6: The One About EJ Lagasse
On this episode, I speak with EJ Lagasse. Son of Emeril Lagasse, EJ is a young Chef breaking the mold of what it means to be a young professional in the foodservice industry. A lot of great content and just a very good listen if you are trying to make it in the food industry. (This episode was recorded on January 6th and re-uploaded due to technical issues)
Mon, February 04, 2019
Episode 9: The One About Jessica Scott
On this episode, I speak with Chef Jessica Scott. She had been featured on Food Network, and is now the Pastry Chef of Barton G restaurants. She shares her story and gives advice for doing your best in the industry, and taking the chances to move forward with your career! (This episode was recorded on January 12 and re-uploaded due to technical issues)
Wed, January 30, 2019
Episode 5: The One About Adam Shoemaker and Olivia Fisse
Adam and Olivia share their thoughts on the industry and also announce something big! (This episode was recorded on January 5th, was reuploaded due to technical issues)
loading...