Line Cook Thoughts

On this episode, I chat with Beverley Hills Chocolatier At andSons, Kriss Harvey. We talk about his career, different viewpoints in the industry, and how to innovate in a very traditionally set environment. Great conversation for any cook, but a lot of great pastry focused conversation here!

On this episode, I chat with Andrew Friedman. He is the author of “Chefs, Drugs & Rock and Roll”, and host of the podcast “Andrew Talks To Chefs.” We chat about his career in food media, how to process criticism, and how he captured the story of the American Food Revolution.

On this episode, I interview friend Dylan Leary. Dylan is the founder of People4Tomorrow, an organization focused on teaching the people of Soroti, Uganda skills of self sustainability that include cooking and medicinal education. Dylan is also currently a student at The Culinary Institute of America, pursuing his Bachelor’s Degree in Applied Food Studies. His journey to help others and find himself in the industry is inspiring and one that I was proud to share. Donate to the organization using this link: https://www.gofundme.com/f/people4tomorrow-soroti-uganda-2019

On this episode I start out by chatting more on values of a higher education in cooking. I then talk about balancing your ego with the needs of the guest, and why the guest is our top priority as Chefs.

On this shared episode, I chat with Justin about a lot of topics related to cooks and branding. We get into cooks and their uses of various social media platforms, restaurant reviews and what we should be holding restaurants to, as well as how to create content as a Chef for the industry.

On this podcast, I speak with the culinary operations manager of MHG, Adam Loo. We talk about Being a Chef in Canada, starting in management early in his career, and how to effectively grow with a business mindset as a Chef.

On this episode, I share my journey of losing 80 lbs in the last year. The difficulty of being a chef and being overweight has been a struggle for me for years. I was finally able to overcome it, and here is how.

On this episode I share a message I received from a veteran who is just starting in the industry. I then chat about how age shouldn’t hold you back from getting into the industry. Finally, I chat about the value of culinary school.

On this episode, I speak with Beto from Humans of The Kitchen. It is a social media account focused on highlighting cooks. Telling their stories through some beautiful photography, this account shows some of the most raw photos of cooks on Instagram. We chat on how it started and why.

On this episode, I speak with the founder of True Cooks, Chad Minton. Also Co-owner of Spiceology, he has created a platform, and brand that speaks to cooks like no other. Working hard to connect to the true cooks of our industry every day, his message and work has been helpful to many, and I was happy to chat all things industry on this. Thanks for coming on Chef!