Line Cook Thoughts

On this episode I chat with Edna. Edna is a financial planner, formerly a cook, and runs an agency helping people with their personal finances. She shares why she joined the food industry and how the pandemic gave her a passion to transition into personal finance. She then gives basic financial information, and explains why budgeting and saving is so important. 

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Check out linecookthoughts.com for the official blog, including one written by Edna!

On this episode I talk about the idea of creativity, and how applying your passion for plating with the same intensity in areas such as food business can be career changing. I then share why you need to be on Clubhouse if you are a food industry worker. Finally. I touch on Imposter Syndrome and why it can not hold you back. 

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Go to www.duanekbrown.com and use promo code "linecookthoughts" for 50% off of coaching services. Offer good until March 6th, 2021

Check out linecookthoughts.com for the official Line Cook Thoughts Blog.

On this episode I chat with Lamees Attar-Bashi. Lamees AttarBashi is an MBA Engineer turned Tv chef & personality, An international culinary enthusiast with a focus on representing Middle Eastern cuisine in a very fun and approachable way, debunking a lot of misconceptions on how hard or long it can be by showcasing short cuts & easy steps on how to cook her food!

Middle Eastern food is rich with flavor, taste and unique delicious dishes and its not just shawarma, hummus & falafel so she hopes she can be  a gateway into that untapped cuisine!

She is also a recipe developer, a constant Nomad who spent most of her years traveling the world and learning about different cuisines & food which she in turn infused that into her cooking and dishes.

Lamees is currently working on her startup company in California( Bashi Superfoods) focusing on healthy superfood snacks that she hopes her audience and customers will enjoy! A snack that is enhanced by nature’s own ingredients. 

Check out linecookthoughts.com for our official blog we just launched!

As a line cook thoughts follower visit www.duanekbrown.com and use promo code "linecookthoughts"  for 50% off a professional coaching session. Offer good until March 6, 2021

On this episode I spent the last few weeks asking those in the industry this question: "If you could go back in time and tell yourself any piece of advice in regards to starting out in food, what would it be?" I share some amazing pieces of advice from all of the people that shared, and also contemplate what I would have told myself. Some great content in here for anyone, whether you are just starting out or have been experienced for years in the business of food. 

Please visit www.duanekbrown.com and use the promo code "linecookthoughts" for 50% off of a professional culinary coaching session. 

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On this episode I chat with Kendall Beach. A graduate from The Culinary Institute of America, Kendall is the Kitchen Producer for The Babish Culinary Universe. In the episode we talk about her entering the industry, graduating during a Pandemic, and landing a role with one the most prominent food media creators of our time. We also discuss my hate for American Cheese, and NYC Bagels.

On this episode I discuss a topic that many of you have shared with me. I asked cooks directly what people do not understand about those in the food industry, and they share. Whether it be the long hours, the education needed to do the work, or how little they feel valued I discuss a lot of the issues cooks face in this episode.

On this episode I chat with Val Goodrich about her self published food magazine: Good, Rich Life. We talk about the independent work she did to bring the magazine to life, how she curated her content, and future plans for food media. Get the magazine at https://www.goodrichlifemag.com/

On this episode, I chat with photographer and artist Joseph Weaver. We chat about his photography career, and how he gets great shots of food and the people who create it. We then talk about modern Kintsugi, an art style focused on restoring broken ceramics. A great conversation with someone who has taken different paths in our diverse industry.

On this episode I chat with Chef Sophie Lynn. We chat about her career so far, managing it during the pandemic, and taking the role of Executive Chef. She shares how she has achieved her goals, the work it took, and what she is aiming for in the future. Finally, she stresses the importance of your team, and why they are integral to your success.

On this episode, I reflect on the change 2020 has brought me. I then share the top 10 most listened to episodes of this podcast in the past year, and contemplate what the future may hold. Thank you all so much for this year, and I will see you in 2021!