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Line Cook Thoughts

Line Cook Thoughts

By Line Cook Thoughts

A podcast focusing on the everyday workers of the food service industry. I strive to promote cooks and other food service workers, and give an audio experience that help listeners relate to these stories. Send your stories to@linecookthoughts on Instagram.
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Episode 94: Wine, Beer, and Spirits with the Bevin4mers

Line Cook ThoughtsMay 15, 2020

00:00
46:19
Episode 212: Brooklyn Pasta Lab with Michael Pini
Jan 01, 202450:17
Episode 211: Interviews, Culinary Recruiting and More Job-Seeking Tips with Maura McMahon

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, pastry and dining services teams as a driver to attracting talent locally and worldwide. Maura has succeeded in the competitive space of college recruiting in the US and abroad. She manages J1 internship and trainee programs for Culinary, Pastry, Front Office and F&B as well as managing H2B recruiting for other departments of the resort. Before Mohonk, Maura managed the Career Advising office of The Culinary Institute of America where she worked for 18 years. Maura is a Certified Hospitality Educator from the American Hotel & Lodging Educational Institute and earned her Master's degree in Organizational Development and Leadership from St. Joseph's University in 2023. In the episode we talk about why Maura enjoys recruiting so much, the art of the job interview, resume building and much more. You can connect with Maura on LinkedIn here: https://www.linkedin.com/in/mauramcmahon845/ Subscribe to the Line Cook Thoughts newsletter here: linecookthoughts.com
Dec 18, 202301:01:56
Episode 210: 5 Years of LCT, CosMc's and Customer Sentenced to Fast Food

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

Dec 09, 202345:05
Episode 209: The Return of Hanalei Souza

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/

Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com


Dec 03, 202354:58
Episode 208: Andrew Friedman On His New Book "The Dish"
Oct 23, 202301:10:48
Episode 207: Street Food Dominance in CPG, Staffing Levels And Medication Affecting The Food Industry

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 or investment advice. For entertainment purposes only) Links: https://www.cnn.com/2023/10/05/investing/ozempic-food-companies/index.html https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://news.yahoo.com/ozempic-may-impact-food-industry-134803034.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAABggXgUCYg2z3bhUk87B5itBFqNTfPMqhno783zhd7LfYcvSvR_heqiEIeTKhCzBGEZZGlgPwEHBQr2fZtWL0uvIUmkgHoe8chrGO-TWnOUrFqQxad7xXbZnyeKIlgla_4WOek_fCchYqLZ0e-xnLkXsA4DKVkwH3I91n877Nh3S https://www.uschamber.com/co/good-company/launch-pad/companies-monetize-consumer-demand-for-street-food https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-surpassed-pre-pandemic-employment-peak-in-september/ Find the newsletter at linecookthoughts.com
Oct 16, 202335:49
Episode 206: Culinary School Enrollment, Web 3.0 Restaurant Impacts and More with Justin Khanna
Oct 08, 202301:31:37
Episode 205: Hot Topics In The Food Industry with Mary King
Oct 01, 202344:30
Episode 204: MrBeast Food Issues and AI Recipes
Aug 08, 202331:26
Episode 203: Managing Yourself Within The Food World with Chef Brother Luck
Jul 27, 202358:15
Episode 202: Talking Retro Recipes With Bobby Hicks
Jul 21, 202301:02:43
Episode 201: How To Use Instagram Threads As A Chef Creator, Food AI and More With André Natera
Jul 12, 202349:29
Episode 200: 10 Lessons I've Learned From Talking To Cooks
Jul 06, 202334:04
Episode 199: Not Staying Within The Lines, MasterChef and Creativity with Fred Chang
Jun 25, 202348:38
Episode 198: How Judgement Of Yourself And From Others Can Hold You Back In Food
Jun 05, 202330:16
Episode 197: Your Mental Health Matters!
May 21, 202343:41
Episode 196: Becoming A Lawyer, Learning To Cook and The Similarities Of Both

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 Foods. He cooked aboard the schooner Passing Cloud in the Great Bear Rainforest and Haida Gwaii with the eco-tourism team at Outer Shores Expeditions. As well, Graham considers himself very lucky to have cooked with some amazing chefs in his favourite city to visit, Las Vegas. Graham returned to legal practice in 2017 and started his podcast Cheftimony to stay connected to the culinary world. Since he’s worked with many chefs and many lawyers over the years, those are the people Graham talks to most often on his show. While the chefs know the food best, the lawyers have lots to say on the topic! In the episode, we discuss Graham's journey into learning how to cook in a professional kitchen. We discuss the similarities and differences of law and food. Graham shares advice on those questioning their own career journey and we chat about what the food world could learn from a more structured career path in law. Subscribe to the newsletter at linecookghoughts.com
May 11, 202333:48
Episode 195: My Interview with Jensen Cummings On The Best Served Podcast
May 01, 202321:03
Episode 194: Why Cooking Is Just A Small Part Of Success In Food

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.


Subscribe to the newsletter at linecookthoughts.com

Apr 23, 202330:56
Remembering The Interview with Professor Jerry Fischetti

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 respected Professor and the way he saw and cared for the students of the culinary world. I'll forever be grateful for the time spent knowing him and hope sharing his message honors him in some way. Below is the post sharing on how great of a person he was per The Culinary Institute of America Alumni Network: Celebrating Jerry Fischetti '78

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.



Apr 10, 202354:36
Episode 193: A Conversation On The Beverage Industry with Adam Shoemaker and Mason Aronson

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

Subscribe to the newsletter at linecookthoughts.com

Apr 02, 202346:20
Episode 192: What Is Good Food Marketing with Crista Aladjadjian

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


Subscribe to the newsletter at linecookthoughts.com

Mar 26, 202339:29
Prep List Items Recap: 03/13/23

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/


Sign up for the newsletter at linecookthoughts.com


Thank you to Use First for sponsoring the newsletter: https://usefirst.com/?location=Washington%2C+District+of+Columbia%2C+US&position=Any

Mar 18, 202305:31
Episode 191: Lessons from MrBeast Burger/Impact of Removing Michelin Stars
Mar 15, 202334:21
Episode 190: Success After Restaurants with Taffy Elrod
Mar 05, 202340:43
Episode 189: The Worst Career Advice For Cooks In 2023
Feb 26, 202331:17
Episode 188: Conversations Behind the Kitchen Door with Emmanuel Laroche
Feb 21, 202337:18
Episode 187: Food Robotics and Automation with Dr. Nathan Libbey
Feb 13, 202331:06
Episode 186: Are You Being Too Humble? When To Have Confidence In The Food Industry
Feb 08, 202323:57
Episode 185: How ChatGPT Will Change Recipe Writing and Being A Chef with André Natera

Episode 185: How ChatGPT Will Change Recipe Writing and Being A Chef with André Natera

Jan 31, 202336:26
Episode 184: ServSafe Vs. Cooks/Consistency Vs. Creativity
Jan 24, 202332:06
Episode 183: Noma Closing, "The Menu" and A.I. with Justin Khanna
Jan 12, 202301:26:30
Episode 182: Process, Food Media And More with Chris Spear
Jan 10, 202350:10
Episode 181: Mistakes To Avoid And Advice For New Cooks In The Industry
Jan 02, 202346:24
Episode 180: 4 Years of Line Cook Thoughts

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

Dec 25, 202217:06
Episode 179: Interview with Josh Sharkey, CEO of meez

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 numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés’ ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez’s technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com
Dec 12, 202244:43
Episode 178: 10 Books I Recommend (Not About Food But For Those In The Food Industry)

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.  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-New-Translation-Marcus-Aurelius/dp/0812968255/ref=asc_df_0812968255/?tag=hyprod-20&linkCode=df0&hvadid=353874173411&hvpos=&hvnetw=g&hvrand=13918526257896524190&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008163&hvtargid=pla-436971915078&psc=1&tag=&ref=&adgrpid=71634025176&hvpone=&hvptwo=&hvadid=353874173411&hvpos=&hvnetw=g&hvrand=13918526257896524190&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008163&hvtargid=pla-436971915078 Tribe of Mentors: https://tribeofmentors.com/ Man's Search For Meaning: https://www.amazon.com/Mans-Search-Meaning-Viktor-Frankl/dp/080701429X DARE: https://www.dareresponse.com/ The Psychology of Money: https://www.morganhousel.com/ Atomic Habits: https://jamesclear.com/atomic-habits Ego is the Enemy: https://egoistheenemy.com/ Grit: https://angeladuckworth.com/grit-book/
Dec 01, 202219:23
Episode 177: Why The Expectation Of Suffering Is Still Hurting 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/

Go subscribe to the newsletter at linecookthoughts.com


Leave a review on Apple or Spotify! 

Nov 27, 202224:04
Episode 176: Winning MasterChef and Finding Success in Food Media with Dara Yu

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 Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16. She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts. Most recently, she was named the youngest champion of season 12 of MasterChef "Back to Win". Dara is a culinary instructor at the Gourmandise School of Sweets & Savories and an active member of the Los Angeles food community. She finds inspiration from her early childhood food memories, cooking with her Chinese New Zealander grandma, international trips to places like Italy and Japan, and her love for California's diverse food culture. Instagram: @foodforyu Newsletter Sign Up: linecookthoughts.com Please leave a review on Spotify or Apple!
Nov 20, 202246:12
Episode 175: Food Tours, Issues With Awards and How To Expand Your Skillset with Eric Rivera
Oct 10, 202201:15:58
Episode 174: If You Are In Culinary School Listen To This
Oct 04, 202221:05
Episode 173: How To Start A Farm with Dylan Leary
Sep 25, 202201:06:40
Episode 172: Why There Is Never A Perfect Time To Start
Sep 18, 202227:21
Episode 171: How Stoicism Has Helped Me In The Food Industry
Sep 11, 202230:56
Episode 170: From Extern To Executive Chef with Katie Reicher

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 that is inclusive and rewarding. Since childhood, Katie has been influenced by the culinary traditions from both sides of her large and extended family. Born and raised in New York’s Rockland County, Katie enjoyed Sunday dinners at the home of her Italian American paternal grandmother surrounded by family, friends and copious amounts of delicious, heart-warming food. Through her maternal family’s Ukrainian side, the philosophy of food-as- comfort was embraced by her mother Nadine who, in addition to being an accomplished cook in her own right, is an avid gardener, beekeeper, and raises hens for their eggs. Throughout her childhood, Katie and her mom explored the magic of seasonal foods, learning how to bring nature’s bounty into everyday meals and traditional holidays, as well as those special moments where food plays such an essential and celebratory role. As an accomplished athlete and academic student, Katie began her college career at Cornell University majoring in nutrition, but soon realized that she wanted to take a more hands-on approach with food. She enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY and, as part of that program, had the opportunity to apply for an externship at Greens Restaurant in San Francisco. Through this program, Katie was able to work directly with Executive Chef Annie Sommerville (whose tenure ran from 1981 to 2018). This experience gave her first-hand knowledge of the philosophy and approach that has made Greens Restaurant the legendary food destination that it remains today. Upon graduation from CIA in 2016, Katie returned to Greens, working her way through multiple positions before eventually being named Executive Chef in 2020, continuing the rich legacy of female culinary leaders. Katie continues to move the art of vegetarian cuisine forward, incorporating traditional methods while letting the seasons guide her, and by sourcing the best possible products from local artisans and farms such as Green Gulch. Inspired by the restaurant’s rich heritage along with her own vision for the limitless potential of vegetarian cuisine, Katie says it best: “My hope is that our guests leave Greens feeling nourished—physically, spiritually, and emotionally.” While not at Greens, Katie enjoys her life in the Bay area with partner Jesse and beloved cat Genji. And underneath her white chef’s jacket, you’ll find a beautiful tattoo of the snap peas and nasturtiums inspired by her mother’s garden, with Meyer lemons and a hummingbird symbolizing her love for the California seasons and the magical bounty it holds.

Check out the restaurant's website at
greensrestaurant.com/about/
Check out the blog at linecookthoughts.com
Sep 04, 202233:25
Episode 169: Sharing My Own Burnout In Food Media
Aug 28, 202225:32
Episode 168: The Bear Review
Jul 17, 202201:12:13
Episode 167: Cocktail Competitions, Underrated Drinks and The Importance Of Detail with Patty Dennison

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

Jul 11, 202249:14
Episode 166: Line Cook Nation Takes On Creative Ruts

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

Jul 05, 202251:13
Episode 165: The Shifting Hospitality Landscape with Zach Moquin
Jun 12, 202244:04