Line Cook Thoughts

Line Cook Thoughts

By Line Cook ThoughtsArtsFood
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Line Cook Thoughts episodes

  • Episode 198: How Judgement Of Yourself And From Others Can Hold You Back In Food
    In this episode, I talk about how fear of failing and the judgement we and others may hold is the biggest false barrier we face in food. I share on why most of the stuff we worry about is simply not as big of a deal as we may think, and how in food especially we need to forge on into what we are passionate about. I also spend time on time allocation and my own practice regarding productivity.
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    31 min
  • Episode 197: Your Mental Health Matters!
    On this episode, I chat with Jasmin Vitolo Parks-Papadopoulos. Here is her bio in her own words:
    "I am Jasmin Vitolo Parks-Papadopoulos, former toxic Chef, currently Certified Life Coach. For years I struggled with High Functioning Anxiety, and it wasn’t until I delved deep into my behavioral patterns and life choices, that I could see how my most harmful traits and habits were nestled into the profession I had chosen. A product of the Great Resignation, I came to CHOW in 2020 for support in detaching myself from an industry that I had hidden my discomfort in for so long. I needed to find new ways forward and surround myself with people, like myself, who were struggling to establish their identity and support their mental health.
    Now as a part of the CHOW team, I am passionate about building an interactive community that extends everyone the accepting and warm welcome I received when joining CHOW. My goal is to increase visibility for our organization and spread the word about our message."
    In the podcast we talk about how the industry can lead to poor mental health management, why burnout should not be a marker for success, actionable steps to care for your mental health and much more.
    Go to chowco.org for all the resources available to you to manage your mental health.
    Be sure to subscribe to the Prep List Items newsletter at linecookthoughts.com
    44 min
  • Episode 196: Becoming A Lawyer, Learning To Cook and The Similarities Of Both
    On this episode, I chat with Graham MacLennan. Graham MacLennan is a lawyer based in Vancouver, British Columbia. About 15 years ago, he started volunteering in restaurant kitchens to develop his cooking skills. From 2015 to 2017, Graham stepped completely away from the office world to travel and cook professionally. In Vancouver, he worked with the teams at Burdock & Co. and Harvest Community Foods. He cooked aboard the schooner Passing Cloud in the Great Bear Rainforest and Haida Gwaii with the eco-tourism team at Outer Shores Expeditions. As well, Graham considers himself very lucky to have cooked with some amazing chefs in his favourite city to visit, Las Vegas.
    Graham returned to legal practice in 2017 and started his podcast Cheftimony to stay connected to the culinary world. Since he’s worked with many chefs and many lawyers over the years, those are the people Graham talks to most often on his show. While the chefs know the food best, the lawyers have lots to say on the topic!
    In the episode, we discuss Graham's journey into learning how to cook in a professional kitchen. We discuss the similarities and differences of law and food. Graham shares advice on those questioning their own career journey and we chat about what the food world could learn from a more structured career path in law.
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    34 min
  • Episode 195: My Interview with Jensen Cummings On The Best Served Podcast
    Hello and welcome back to the show. Today's episode is a guest interview by yours truly on the Best Served Podcast. Jensen Cummings, the host of the show, and I chat about cooks and career mobility. We talk about the longevity of cooking as your career, why we hold certain celebrity chefs on pedestals and much more. Huge thank you to the Best Served team for letting me share this interview with you all.
    Best Served does some amazing content. Go check out their website using this link: https://www.bestservedpodcast.com/
    You can check out there Facebook page with loads of industry related content here: https://www.facebook.com/BestServedPodcast
    Be sure to sign up for the line cook thoughts newsletter at linecookthoughts.com
    22 min
  • Episode 194: Why Cooking Is Just A Small Part Of Success In Food

    In this episode I dive into the idea of why just focusing on cooking is not enough to lead a successful career. You need all of the knowledge surrounding the food you cook in order to create the guidelines of your creativity and innovation. Leading restaurants may have great food but often can fail due to a lack of actually attaining a sustainable business. And caring for and showing up for yourself is just as important in order to keep pushing in your own skillset. All of this and more is covered in this episode.


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    31 min
  • Remembering The Interview with Professor Jerry Fischetti
    On April 3rd the culinary world lost a teacher and a mentor to many. Jerry Fischetti was a professor I had in college who profoundly impacted the way I saw mental health care, self care and empathy within the food industry. This is a re-published episode from 2019, in which he was one of the first guests on the show when I started out. I hope listening gives you the insight into why so many respected Professor and the way he saw and cared for the students of the culinary world. I'll forever be grateful for the time spent knowing him and hope sharing his message honors him in some way. Below is the post sharing on how great of a person he was per The Culinary Institute of America Alumni Network: Celebrating Jerry Fischetti '78
    The CIA received incredibly sad news that Professor Jerry Fischetti’78 passed away on Monday, April 3, 2023, after a brief illness. He retired from the college in 2021 but continued to teach online through the fall semester. Professor Fischetti was beloved by students, fellow faculty and staff.
    Professor Fischetti joined the CIA faculty in 1998 and was a member of the opening team for the Apple Pie Bakery Café. As a member of the School of Business and Management, he taught a variety of courses including Professionalism and Life Skills, Organizational Behavior, Human Resource Management, and Introduction to Hospitality. He was selected faculty member of the year in 2011.
    In addition to being an AOS graduate from the CIA, he completed a bachelor’s at Florida International University and a master’s at the Rochester Institute of Technology, Professor Fischetti spent many years in the hospitality industry before joining the college as a faculty member. He was director of catering at the Ritz-Carlton in Atlanta. His industry niche was private clubs, and he was food and beverage manager at Druid Hill Golf Club (Atlanta) and general manager of Kirkbrae Country Club (Providence).
    Professor Fischetti’ s true calling was in the classroom. He loved his students and teaching, and his students loved him. A student wrote in a reflection paper the following:
    “Professor Fischetti is more than just a hospitality expert, he is a dreamer, a romantic and a storyteller. He taught us that if you can dream it you can do it. Many people dream about retiring in Europe, but he actually did it. His retirement plans inspire me to not hold back on my dreams but put words into actions. “
    We all wish Jerry would have had more time living his best life in Portugal with Tonka, his four-legged companion, and many new friends. But his mark on countless students (and faculty and staff) has been immeasurable, and his memory at the CIA will live on.
    55 min
  • Episode 193: A Conversation On The Beverage Industry with Adam Shoemaker and Mason Aronson

    On this episode of the show, I chat with Adam Shoemaker and Mason Aronson. These two are the hosts of the Assemblage Beverage Podcast, a podcast focused on various topics within the beverage industry. We talk about the impact of celebrity branded spirits, pros and cons of AI in the industry, co-hosting a podcasting, favorite cocktails and more.


    Check out their podcast and work at https://www.assemblagebevco.com/

    Follow them on instagram @assemblagebevco

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    47 min
  • Episode 192: What Is Good Food Marketing with Crista Aladjadjian

    On this episode, I get to chat with Crista Aladjadjian. Crista Aladjadjian is a former chef and restaurant operator who is now an industry leader in digital marketing and media. After helping concepts like Umami Burger and SunLife Organics become the beloved restaurants they are today, Crista stepped into the world of food media as the Culinary Director of We Are Cocina. Through Cocina she became an expert in storytelling, content distribution, media monetization, and branding. Today she’s built an incredible roster of clients that include Chef Aarón Sánchez of MasterChef, Chef Daniel Shemtob of Food Network and Tastemade, the Emeril Legasse Foundation, multiple award-winning brand The Lime Truck, and more. She is also the CEO and Founder of Mezze Origin Spices, a newly launched spice company inspired by her deep love of travel and culture. 


    In this episode we talk about what makes good food marketing and why it is so important to any food-based business. We also talk about her career, working with different brands and much more.


    Check out mezzespices.com for more on Crista's spice brand!

    Follow her work at wearecocina.com

    Follow her on instagram @cristamarieani


    Subscribe to the newsletter at linecookthoughts.com

    40 min
  • Prep List Items Recap: 03/13/23

    Welcome to a new content piece for the podcast! Every Saturday I will drop a brief recap of the Prep List Items newsletter so that you can listen to the information on the way to work, in between shifts or on a break. Links will also be shared in the description of each episode (down below). This is a recap of the newsletter sent out on 03/13/23.


    National Restaurant Association Staffing Report: https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-added-nearly-70,000-jobs-in-february/

    How Money Works Link: https://www.youtube.com/watch?v=sONZNcqiofQ

    Washington Post Michelin/Mental Health Article: https://www.washingtonpost.com/health/2023/03/02/michelin-stars-chefs-mental-health/


    Sign up for the newsletter at linecookthoughts.com


    Thank you to Use First for sponsoring the newsletter: https://usefirst.com/?location=Washington%2C+District+of+Columbia%2C+US&position=Any

    6 min
  • Episode 191: Lessons from MrBeast Burger/Impact of Removing Michelin Stars
    In this solo episode I discuss two different topics. 
    The first half is a look at the success and impact of MrBeast Burger in 2023. I know, why bother caring about an influencer selling mass produced burgers? The reality is that 55% of adults say that food e-commerce is an essential and with the digital food economy growing having awareness of what works and why is integral. 
    The second half of this podcast is focused on an article by the Washington Post this month that highlights the responsibility and impact Michelin has on Chefs when taking away a star. I discuss how our culture as both workers and diners puts an insane amount of pressure on chefs, the precariousness of those who need to keep their starred status and why it is important to highlight this in the industry. 
    Link to the Washington Post article: https://www.washingtonpost.com/health/2023/03/02/michelin-stars-chefs-mental-health/
    Link to Virtual Dining Concepts website: https://joinvdc.com/
    Join the newsletter community at linecookthoughts.com
    35 min

About Line Cook Thoughts

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A podcast focusing on the everyday workers of the food service industry. I strive to promote cooks and other food service workers, and give an audio experience that help listeners relate to these…