Line Cook Thoughts
Line Cook Thoughts is a podcast that shares the experiences and stories of everyday food service workers, particularly cooks. The host aims to highlight and uplift those working in the industry, offering listeners a relatable audio experience. Listeners are encouraged to send their own stories to the show's Instagram account.
Episodes
Line Cook Thoughts: The 2026 Update
In this episode, Ray returns to share the work he has been doing over the past year, co-hosting the Repertoire podcast with Justin Khanna. He reflects on the Line Cook Thoughts podcast, nd previewLinks: 📺 Repertoire YouTube ChannelSubscribe on YouTube🎙️ The Repertoire PodcastListen on Spotify
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 assessme
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.
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:
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 r
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 ex
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 premiu
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,
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
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/
Subscr
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/
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
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 opportun
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 digita
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
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 Magazi
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.pat
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/
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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!
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Follow the show on Threads!
Leave a review on Apple or Spotif
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
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.
Su
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 p
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 Foo
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 yo
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 yourse
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 respec
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.ass
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
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: h
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 th
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
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.
Subscri
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 success
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,
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.
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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 Aus
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.co
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 @linecookthoug
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 rece
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.
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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
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 numer
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.
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Book Links:
The War of Art: https://stevenpressfield.com/books/the-war-of
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 s
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 Kitch
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.
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?
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, ge
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.
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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 tha
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 lov
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 wat
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 for
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 kettlekorncre
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 t
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 interest
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!
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-equi
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
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
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
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
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 th
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: @fawn
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
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 (In
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
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 Ch
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 ourselv
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
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, acup
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 share
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 Che
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, Dissen
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 ex
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 t
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
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 J
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
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
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