Line Cook Thoughts

On this episode, I speak with Chef Louis Robinson. Chef Robinson is the owner of The Spice pop-up restaurant. He also is a restaurant consultant, and runs the instagram page @soignefood. After gaining 118k followers on his account, he has learned some valuable lessons from promoting his brand. He goes over his different career focuses, and why he does different jobs. We then talk about building a brand, and why it is important. A must listen for any entrepreneurial chef!

On this episode, I speak with Kathy Merget. Kathy is Dean of student affairs at The Culinary Institute of America. We speak about physical and mental wellness outside of the kitchen. We also raise the topic of Mise en Place outside of the kitchen, and how it can be applied to daily life.

On this episode, I start by talking about the positives of eating at hole in the wall places. I then talk about Mise En Place and what it means for cooks. After that I reflect on Michelin vs. Progressive restaurants. Finally, I share how I was able to lose 64 lbs in the past 7 months while being a cook. Topics based off of ideas by: @thatkidcameron @exoxms97 @shrey.bo. Thoughts shared by: @sarah.anne.stephan @lemmelime_ @stovetopped

Michael Carrol is the Co-Founder and Head Brewer of the first ever Michelin Starred Brewpub, Band of Bohemia, located in Chicago, Illinois. In the episode, we discuss early food memories and his love of soup. We then go into conversation about his fascinating career, and how Band of Bohemia came to be. 

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On this solo episode, I discuss topics shared by YOU, the Line Cook Nation. I talk about The importance of teaching cooks properly, and building a positive relationship through that. I also go into why being productive on days off helps you to prevent burnout. I then talk about paying dues, based off of the Eater article with Chef Kwame. Finally, I go over some thoughts from Instagram and also give some podcast and book recommendations. This episode's content comes from: @chad_bosquez @chefcliffsmith @tj_bleau @rickatron

On this episode, I interview Chef Michael Zebrowski. Chef is a Pastry Arts instructor at The CIA. He is also the co-author of The Pastry Chef’s Little Black Book. He gives some great advice and talks about what it was like creating a resource for other pastry chefs.

On this episode, I speak with one of the first Chefs who sparked the ingredient revolution, Jeremiah Tower. Known as one of the first Celebrity Chefs, we chat about his impact and what he did as A Chef. We then chat about his views on the modern food industry and he also gives some advice to cooks.

On this episode, I speak with Chef turned Entrepreneur Dillon Marra. Dillon is the founder of Smallplate Blades, a business in which he makes custom knives. We talk about knife making, being a leader in and out of the kitchen, and how he has built his brand. Check him out and grab a knife made by him!

On this episode, I got to interview Chef Ryan Peters. Ryan is Sous Chef at Fish Nor Fowl in Pittsburgh, Pennsylvania. We chat about going from being a Line Cook to a Sous Chef, some trends in the industry, competing in the Young Chef competition and also how smaller cities are evolving with their food scenes.

On this episode, I talk about the subject of authenticity sent to me from a follower. I then go into some leadership habits I picked up from a book I read. Finally, I share your thoughts from the instagram page and elaborate on them.