Line Cook Thoughts

On this episode I chat with Ryan Peters. Ryan was on the show back on Episode 13! Since then he has grown to be one of the largest pasta food media influencers on Tik Tok. He has grown so much that it is now his main job and priority, as he consistently puts out high performing content. In the episode we talk about his amazing growth over the past two years. We also chat about alternative career paths besides cooking, his hate for Angel Hair pasta and plans for the future with his brand!

Check out his website!: https://www.peterspastapgh.com/

Tik Tok- @peterspasta

Instagram- @ryanpeterspgh

On this episode I share about the creative rut I have been in the past few weeks. I was in a space of feeling dread to work on anything the last two weeks and I take time to share why in hopes that if others feel this way they can relate. I also share what I did to get out of it. Being transparent when creating is a goal of mine, so hope this short episode resonates. Please reach out if you ever need to chat and know that the work you do matters. 

Chef Kaywork Memorial Podcast: https://open.spotify.com/episode/2ST93TR1ilndvudAhLttbr?si=eYOHzrCRSQ-oEBQAsUCRcQ

This episode is a re-upload of an earlier episode recorded and published in 2019. It is an interview with Chef Brian Kaywork, a Chef Instructor at The Culinary Institute of America. Chef Kaywork passed away this past week and myself and many more were truly devastated by this loss to the food industry. This was one of the first episodes of the show and Chef Kaywork details his career, thoughts on food, and his thoughts on teaching in the episode. I am reposting this in the hopes of sharing his legacy and impact on the people he met. He truly was a selfless leader who believed in the next generation of Chefs. Rest in Peace Chef Brian Kaywork. 

Natalie Rudd and Allison Gannon are working on a project to commemorate Chef and share his impact and legacy on those he taught. If you would like to be a part of this project to commemorate Chef Kaywork please email them. We are recording and also reading written thoughts. The emails to reach out to are below: 

One final note. This hit us all hard in different ways. Please do not hesitate to reach out and talk about whatever you need to help process this. We are a community and you should not feel the need to deal with it all on your own. Please reach out if needed.

On this episode I go in depth into some of the major issues causing the shortage of cooks. In this episode I get personal and go in depth on why I left restaurants due this issue. I then spend time sharing some data and anecdotal stories of the issues cook's are facing including: mental health, financial insecurity, and burnout. I then share some thoughts on how we can support those who sharing their issues during this time. We need to listen to those in the industry if we want to fix the issues at hand. 

Check out the article for Plate Magazine: https://www.plateonline.com/blogs/raymond-delucci/restaurants-must-offer-worklife-balance-if-they-want-keep-employees?allowguest=true

The Line Cook Thoughts Blog: linecookthoughts.com

Eater Article: "Restaurants Are Finally Prioritizing Workers’ Mental Health" - by Carolyn Alburger Link- https://www.eater.com/2020/2/28/21153232/mental-health-in-restaurant-industry-staff-well-being-patrick-mulvaney

On this episode I chat with the creator of Family Meal newsletter, Andrew Genung. Andrew is the creator of Family Meal newsletter, a twice-weekly news roundup for and about the restaurant industry. His work has been cited in the Washington Post, San Francisco Chronicle, NPR, Eater, Taste, and more. In the episode we talk about the cook shortage, current food media, Tock, and much more.

Subscribe to Family Meal: https://familymeal.substack.com/subscribe?utm_source=substack&utm_medium=email&utm_content=postcta

Line Cook Thoughts Blog: linecookthoughts.com

Thank You To John Boos & Co: https://www.johnboos.com/

On this episode I chat with Farmer Lee Jones of The Chef's Garden. We talk about his family farm and the work to grow for those within the food industry. We also talk about underrated vegetables, his current work on growing for Chef's, and even the exciting announcement of his new book. A great podcast for anyone interested in regenerative agriculture, farming, restaurants, or cooking in general. 

Pre-Order the book The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes here: https://www.farmerjonesfarm.com/pages/book

Visit the website for more information into their work and to support the farm: https://www.chefs-garden.com/

Check out the Line Cook Thoughts blog here: linecookthoughts.com

On this episode I chat with the crew from Black Box Bakery. Black Box Bakery is a wholesale and online retail bakery, dedicated to bringing unique laminated pastries to the city of Denver. Accompanied by a whimsical space theme, Black Box Bakery is looking to give Denverits an out of this world experience. Megan, Arielle, and Ty all share the story of starting this business in 2019, and the journey it has taken them on since. A great podcast for anyone interested in business, baking, teamwork, and space. Thank you to all three for coming on. 

Order some food at blackboxbakery.com 

Check out the blog at linecookthoughts.com

On this episode I chat about certain issues that people in restaurants are facing right now. I begin by sharing the issue that restaurant operators are facing with a lack of a labor pool to hire from. This doubled with restrictions on dining this past year has left some owners in very troubling situations. I then talk about the cook's dilemma and how for some working in restaurants is simply not feasible. I also talk about roadblocks such as the idea of paying dues, a lack of understanding of what is to be expected as a cook, and how unsteady the industry feels right now for many. This episode is based off of restaurant folk reaching out and sharing their stories, conversations on social media platforms, and notes and observations on what I have noticed so far. 

For the official blog head to linecookthoughts.com 

Please leave a review if you are listening on Apple!

In this episode I share some lessons I learned in regards to being passionate about your work. I also share the idea of work/life balance, and reflect on how absurd it can be to think someone is not as good of a cook for wanting balance outside of work. Hope this brings value, and let me know your thoughts. 

Please leave a review if you are on Apple!

Follow the blog at linecookthoughts.com

On this episode I chat with Chef Sebastien Salomon. We talk about the impact his mother and grandmother had on him as a Chef. We also talk about his goal to be the first Haitian 3 Michelin Starred Chef, his time working at the White House, and his goals for the years to come. 

Check out his instagram @kuisineking for some great food content. 

Listen to his rooms on Clubhouse by following "Chef Sebastien"

Check out his website at https://www.kuisinekaters.com/

Go to linecookthoughts.com for the official Line Cook Nation Blog