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!
Feb 26, 2023•31 min
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...
Feb 21, 2023•37 min
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 Nort...
Feb 13, 2023•31 min
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!
Feb 08, 2023•24 min
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 gene...
Jan 31, 2023•36 min
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 Arti...
Jan 24, 2023•32 min
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....
Jan 12, 2023•1 hr 26 min
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...
Jan 10, 2023•50 min
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
Jan 02, 2023•46 min
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
Dec 25, 2022•17 min
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 A...
Dec 12, 2022•45 min
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-Ne...
Dec 01, 2022•19 min
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 Resear...
Nov 27, 2022•24 min
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 co...
Nov 20, 2022•46 min
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 indust...
Oct 10, 2022•1 hr 16 min
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.
Oct 04, 2022•21 min
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
Sep 25, 2022•1 hr 7 min
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
Sep 18, 2022•27 min
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
Sep 11, 2022•31 min
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 ...
Sep 04, 2022•33 min
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
Aug 28, 2022•26 min
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...
Jul 17, 2022•1 hr 12 min
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 unde...
Jul 11, 2022•49 min
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
Jul 05, 2022•51 min
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...
Jun 12, 2022•44 min
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 Ch...
May 30, 2022•46 min
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!
May 08, 2022•30 min
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
Apr 26, 2022•37 min
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 ...
Apr 10, 2022•30 min
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 ...
Mar 31, 2022•49 min
