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!
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.
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.
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!
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.
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.
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
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.
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. Thoug...
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.
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 @d...
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.
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...
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.
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 episo...
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!
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. Thou...
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.
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!
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.
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...
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 @chefcliff...
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.
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.
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!
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.
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.
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.)
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!
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)
