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.
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.
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.
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.
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.
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.
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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
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 ...
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.
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.
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.
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.
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.
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 ...
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.
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.
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.
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.
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.
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!
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!
