Line Cook Thoughts
By Line Cook Thoughts
Line Cook ThoughtsMar 31, 2021
Episode 212: Brooklyn Pasta Lab with Michael Pini
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Episode 211: Interviews, Culinary Recruiting and More Job-Seeking Tips with Maura McMahon
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
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/
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Episode 208: Andrew Friedman On His New Book "The Dish"
You can find his book here: www.harpercollins.com/products/the-dish-andrew-friedman?variant=41006183645218
Find his podcast here: andrewtalkstochefs.com/about/
IG handle: toquelandandrew
Episode 207: Street Food Dominance in CPG, Staffing Levels And Medication Affecting The Food Industry
Episode 206: Culinary School Enrollment, Web 3.0 Restaurant Impacts and More with Justin Khanna
Find Justin's work at www.justinkhanna.com/ and find him on socials @justinkhanna
Washington Post Culinary School Article: www.washingtonpost.com/food/2022/08/30/culinary-school-enrollment-down/
Michelin Guide Costs Article: www.nytimes.com/2023/09/12/dining/michelin-star-restaurants-america.html
How Michelin Affects Dining Scene Article: www.eater.com/23671647/michelin-effect-restaurants-vancouver-stars
NY Times Blackbird funding announcement: www.nytimes.com/2023/10/04/dining/blackbird-resy-founder-ben-leventhal.html
David Chang Podcast Clip: www.instagram.com/reel/Cxd62XnSk46/?igshid=MzRlODBiNWFlZA==
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Episode 205: Hot Topics In The Food Industry with Mary King
Checkout fitsmallbusiness.com/ for many helpful resources for food business operators
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Episode 204: MrBeast Food Issues and AI Recipes
Links:
www.washingtonpost.com/food/2023/08/01/mrbeast-sues-partner/
www.washingtonpost.com/food/2023/08/08/mrbeast-burger-lawsuit-virtual-dining-concepts/
www.nbcdfw.com/entertainment/the-scene/velvet-taco-presents-chat-gptaco-created-using-ai/3293613/
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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
LinkedIn @chefbrotherluck
Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/
Line Cook Thoughts Newsletter: linecookthoughts.com
Episode 202: Talking Retro Recipes With Bobby Hicks
Follow him on socials @retrorecipeskitchen or @thisfellow
Check out his patreon here: www.patreon.com/RetroRecipesKitchen
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Episode 201: How To Use Instagram Threads As A Chef Creator, Food AI and More With André Natera
Check out André's work @chefspsa or his website chefspsa.com/
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Episode 200: 10 Lessons I've Learned From Talking To Cooks
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Episode 199: Not Staying Within The Lines, MasterChef and Creativity with Fred Chang
You can follow Fred on instagram @fredfredchangchang
You can check out his site at freddysharajuku.com/
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Episode 198: How Judgement Of Yourself And From Others Can Hold You Back In Food
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Episode 197: Your Mental Health Matters!
"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.
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Episode 196: Becoming A Lawyer, Learning To Cook and The Similarities Of Both
Episode 195: My Interview with Jensen Cummings On The Best Served Podcast
Best Served does some amazing content. Go check out their website using this link: www.bestservedpodcast.com/
You can check out there Facebook page with loads of industry related content here: www.facebook.com/BestServedPodcast
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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.
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Remembering The Interview with Professor Jerry Fischetti
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.
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
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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
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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/
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Thank you to Use First for sponsoring the newsletter: https://usefirst.com/?location=Washington%2C+District+of+Columbia%2C+US&position=Any
Episode 191: Lessons from MrBeast Burger/Impact of Removing Michelin Stars
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: www.washingtonpost.com/health/2023/03/02/michelin-stars-chefs-mental-health/
Link to Virtual Dining Concepts website: joinvdc.com/
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Episode 190: Success After Restaurants with Taffy Elrod
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 www.cheftaffyelrod.com/
Follow along with Taffy's work on Instagram: www.instagram.com/cheftaffyelrod/
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Check out the Youtube Channel at www.youtube.com/@linecookthoughts7795
Episode 189: The Worst Career Advice For Cooks In 2023
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Episode 188: Conversations Behind the Kitchen Door with Emmanuel Laroche
Website: flavorsunknown.com/
Get the book at: flavorsunknown.com/conversations-behind-the-kitchen-door/
Follow Emmanuel on Instagram @flavorsunknown
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Episode 187: Food Robotics and Automation with Dr. Nathan Libbey
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Episode 186: Are You Being Too Humble? When To Have Confidence In The Food Industry
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Please leave a review if you are listening on Apple or Spotify!
Episode 185: How ChatGPT Will Change Recipe Writing and Being A Chef with André Natera
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
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Episode 184: ServSafe Vs. Cooks/Consistency Vs. Creativity
Link to NY Times Article: www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html
Link to Nation's Restaurant News Articles: www.nrn.com/news/one-fair-wage-launches-food-safety-training-program-compete-servsafe
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Episode 183: Noma Closing, "The Menu" and A.I. with Justin Khanna
Check out Justin's work at www.justinkhanna.com/about
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Episode 182: Process, Food Media And More with Chris Spear
Check out Chris' work at chefswithoutrestaurants.com
Follow Chris on Instagram @chefswithoutrestaurants
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Episode 181: Mistakes To Avoid And Advice For New Cooks In The Industry
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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!
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Episode 179: Interview with Josh Sharkey, CEO of meez
Episode 178: 10 Books I Recommend (Not About Food But For Those In The Food Industry)
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/
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Episode 176: Winning MasterChef and Finding Success in Food Media with Dara Yu
Episode 175: Food Tours, Issues With Awards and How To Expand Your Skillset with Eric Rivera
You can check out Eric's work at ericriveracooks.com.
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Episode 174: If You Are In Culinary School Listen To This
Episode 173: How To Start A Farm with Dylan Leary
Check out their work on Instagram @pelhamfarms
Go watch videos from the farm here: www.youtube.com/watch?v=I5roYsCpOG8
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Episode 172: Why There Is Never A Perfect Time To Start
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Episode 171: How Stoicism Has Helped Me In The Food Industry
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Episode 170: From Extern To Executive Chef with Katie Reicher
Check out the restaurant's website at greensrestaurant.com/about/
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Episode 169: Sharing My Own Burnout In Food Media
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Episode 168: The Bear Review
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Let me know your thoughts of The Bear at linecookthoughts@outlook.com or on Instagram @linecookthoughts
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
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
Episode 165: The Shifting Hospitality Landscape with Zach Moquin
IG: @zac_moquin
Line Cook Thoughts Merch and Blog: linecookthoughts.com
Kettle Corn Kreations Website: kettlecornkreations.com