Line Cook Thoughts

On this podcast, I discuss why it is important to have empathy in a kitchen. This important skill is invaluable to Chefs everywhere, and I wanted to give my thoughts on it. I then get into my time I spent foraging for ramps and being out in the woods gathering my own food. I then shoutout Impossible Burger for the tremendous amount of financial support they received from a lot of celebrities. Finally, I discuss my first time at Shake Shack, and why I am inspired by the work of Danny Meyer. Thoughts in this episode from: @devonwhisler1987, @chef.feefee, and @martin_verano.

On this episode I chat with Lowana. She is a cook and also the creator of the YouTube Channel Yagottacook. She focuses on the value in teaching young adults how to cook, and we talk about content creation, her background in food, and how to inspire the next generation of cooks.

On this episode, I start by sharing the day I had with my Chef, Ross Warhol. Then i get into breakfast, and my opinion on certain breakfast foods and how i enjoy and dislike them. After that, I chat about eating breakfast for dinner. Finally, I get into why breakfast cooks are some of the best cooks in in the industry, and why they deserve more of the spotlight. This is one episode of many more breakfast themed episodes. Enjoy! Topics of this episode based on ideas from: @yagottacook @jt88851 @daledoe2 Line Cook Thoughts featured by: @mattyyates2101, @razcooks, and @gillespiebryce

On this episode, I speak with my friend Sam. Sam is a sommelier at a 2 Michelin star restaurant. He has a breadth of knowledge on wine, and I thought it would be a good chat on learning more about wine and it’s place in dining.

On this episode, I start out by going over my experiences of staging. I talk about the good, the bad, my inability to use a subway, and why you have to stage in white in truffle season. I then get into Music in the kitchen, and if  I believe it belongs or not. After that, I talk about why i enjoy foraging, and the first time I went out on a foraging trip. Finally, I share some Line Cook Thoughts. Topics on this episode pulled from suggestions by @dom_larosa, and @jessahardy333. Thoughts shared by @sweetsbystephanie_, @charas_kitchenandcatering, @akopp47, and @roastingthebeasr.

On this episode, we talk about treating your employees in a fair way. We then talk about empowering your team, and why a good organizational culture will help you in the kitchen in terms of efficiency and success.

On this episode I start by reminding you all of the Anthony Bourdain Tribute Episode I am trying to put together. I then give my thoughts on Kwame Onwuachi's new book. After that, I chat about a major fast food chain and the changes that they saw this past week. I then start the thought of using food memories to interact with diners. Finally, I share my experience on going out to eat with a sommelier and the major benefits of having a friend who knows about wine. Line Cook Thoughts in this episode shared by: @chefprodigy_jamir. @grodycody_, @izbz, @auroradbee

On this episode I speak with Chef Joe Sasto. We talk A LOT about pasta. We also chat about his career, and where he is headed next. Great conversation for anyone who has a passion for cooking or pasta!

On this episode I share why being an entrepreneurial chef is so important in this day and age. I then get into why only cooking for the opinion of others is detrimental, and how it made me feel lost in the industry. I shoutout some love for Gary Vee, and how he inspired me to find the right path in my career. I then talk about my cookbook collection, and some solid recommendations on what to read. I spend a few minutes on why dishwashers mean so much, and then share your Line Cook Thoughts. Thoughts shared by: @the_cyclops_cook, @kayla.demiro, @needsmorebutter, and @cheffit.ed.

On this episode, I speak with Chef Lauren Joffrion. Lauren runs Hellbraiser.com, a vegan food blog. We chat about her new role as Pastry/Sous Chef. We also discuss her Southern roots and how it influences her cuisine.