Line Cook Thoughts

Today on the show I interview Katie Reicher. As Executive Chef of the legendary Greens Restaurant in San Francisco, Katie creates comforting, seasonal, and inspired cuisine served in a welcoming environment that makes every guest feel like family. This approach extends to her kitchen staff as well, where each member feels valued, both as an individual and as part of the team, in an environment that is inclusive and rewarding. Since childhood, Katie has been influenced by the culinary traditions from both sides of her large and extended family. Born and raised in New York’s Rockland County, Katie enjoyed Sunday dinners at the home of her Italian American paternal grandmother surrounded by family, friends and copious amounts of delicious, heart-warming food. Through her maternal family’s Ukrainian side, the philosophy of food-as- comfort was embraced by her mother Nadine who, in addition to being an accomplished cook in her own right, is an avid gardener, beekeeper, and raises hens for their eggs. Throughout her childhood, Katie and her mom explored the magic of seasonal foods, learning how to bring nature’s bounty into everyday meals and traditional holidays, as well as those special moments where food plays such an essential and celebratory role. As an accomplished athlete and academic student, Katie began her college career at Cornell University majoring in nutrition, but soon realized that she wanted to take a more hands-on approach with food. She enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY and, as part of that program, had the opportunity to apply for an externship at Greens Restaurant in San Francisco. Through this program, Katie was able to work directly with Executive Chef Annie Sommerville (whose tenure ran from 1981 to 2018). This experience gave her first-hand knowledge of the philosophy and approach that has made Greens Restaurant the legendary food destination that it remains today. Upon graduation from CIA in 2016, Katie returned to Greens, working her way through multiple positions before eventually being named Executive Chef in 2020, continuing the rich legacy of female culinary leaders. Katie continues to move the art of vegetarian cuisine forward, incorporating traditional methods while letting the seasons guide her, and by sourcing the best possible products from local artisans and farms such as Green Gulch. Inspired by the restaurant’s rich heritage along with her own vision for the limitless potential of vegetarian cuisine, Katie says it best: “My hope is that our guests leave Greens feeling nourished—physically, spiritually, and emotionally.” While not at Greens, Katie enjoys her life in the Bay area with partner Jesse and beloved cat Genji. And underneath her white chef’s jacket, you’ll find a beautiful tattoo of the snap peas and nasturtiums inspired by her mother’s garden, with Meyer lemons and a hummingbird symbolizing her love for the California seasons and the magical bounty it holds.

Check out the restaurant's website at https://greensrestaurant.com/about/

Check out the blog at linecookthoughts.com

On this episode I dive into the burnout I have felt as a food media content creator over the last few months. After four years of work I have finally hit a wall and I wanted to share why and how I have managed to work through it. I discuss unhealthy statistic expectations, defining the game we choose to play and why sharing the type of content you do not want to make is super liberating. Would love to hear your thoughts on this one!

Check out the blog at linecookthoughts.com

On this episode I review the Hulu series: The Bear. The Bear is about a chef who returns home after his brother has passed and has left a sandwich shop for him to run in the heart of Chicago. Many in the industry claim this is one of the most realistic showcases of running a restaurant and I do agree. I breakdown episode by episode details I loved, stories that resonated and why this is a must watch show for anyone in the food industry. 

Check out the blog and merch at linecookthoughts.com

Let me know your thoughts of The Bear at [email protected] or on Instagram @linecookthoughts

On this episode I chat with friend and colleague, Zach Moquin. We chat about getting a Masters in Hospitality, why that segment of the industry can be so rewarding and the shifting landscape within the hospitality sector. We also go over why inclusivity is so important in work, why culture does in fact matter and also why making reservations are so important. Feel free to reach out to Zach using the Instagram handle below or find him on LinkedIn.

IG: @zac_moquin

Line Cook Thoughts Merch and Blog: linecookthoughts.com

Kettle Corn Kreations Website: kettlecornkreations.com

On this episode I chat with Kimberly Schaub, host of the Peasonmoss podcast and Business Development Manager of Griffith Foods. Kimberly shares how she got into cooking after the Air Force, what drew her into food manufacturing and eventually how she got into R&D. She gives a roadmap on specific positions cooks can look for to make the leap and I find this will be very valuable for anyone interested in food manufacturing and development. 

Check out more of Kimberly's work at peasonmoss.com

Check out the blog and merch at linecookthoughts.com

On this episode I chat with Chef Kristin Brangwynne, personal friend and pastry chef, about her first published cookbook "Equinox: Seasonally Inspired Petit Gateaux". In the episode we talk about her career, working in Nashville, creating the recipes for her cookbook, the publishing process and so much more. 

Get a copy of Equinox here: https://www.xlibris.com/en/bookstore/bookdetails/837845-equinox

Check out the blog and merch at linecookthoughts.com

On this episode I take the mic on a solo venture into the idea of our own expectations and the pressure we put on ourselves. I share how that in my own career, it was often the negative reaction to my own want for a change that caused unhappiness and unneeded pressure on myself. I also talk through the idea of how not giving ourselves the permission to rethink goals or ideas can lead to stress or anxiety. I speak to my own experiences on this and can only talk from my own point of view, as I am not a medical expert. But I do believe that the immense weight we take on when we do not live up to our own expectations, stray away from certain goals and the pressure from others causes tremendous unhappiness. Hope this helps in some way!

Check out the new Restaurant Blogs I am doing! I am actively going into restaurants and interviewing the people behind them. Check it out at linecookthoughts.com

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