Line Cook Thoughts

Line Cook Thoughts

By Line Cook ThoughtsArtsFood
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Line Cook Thoughts episodes

  • Episode 160: Food Writing, Advice and More with Dianne Jacob

    On this podcast I get to talk with Dianne Jacob. Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. 

    In this episode I get to talk with Dianne on how you can start out in food writing. We then discuss ways to leverage writing skills, why she chose to write her book, guidance for grabbing attention when writing and work Dianne enjoys today from other food writers. We also discuss some of her inspiration, why she got into writing and the current opportunity in the food media landscape.

    See more at https://diannej.com/. Check out the Line Cook Thoughts blog at linecookthoughts.com

    49 min
  • Episode 159: Food Styling, Working in Cinema and Constant Learning with Chef Sandhya Kumar
    On this episode I chat with Chef Sandhya Kumar. There is nothing better than your passion being your profession. And that is exactly what Chef Sandhya Kumar has always believed in.
    Passion for cooking hit Sandhya at an incredibly young age owing to her grandmother’s influence. Her Mom let her loose in the kitchen where she made lots of cake and a lot of mess
    Pursuing her passion, she acquired her bachelor’s degree in Hotel Management and Hospitality Administration from The Institute of Hotel Management, Kovalam. Sandhya was trained by the head chefs at The Oberoi, Bangalore and Marriott Chennai, before starting her career at Four Seasons. She worked in the culinary department at Four Seasons Hotel, Mumbai where she gained valuable experience working under reputable international chefs across various cuisines ranging from Japanese, Chinese and Thai to Italian and French.
    Chef Sandhya recently did a major feature film project with Bollywood actor Saif Ali Khan in the remake of Jon Frauveau’s Hollywood movie ‘CHEF’, which released in October 2017 in India. She was the Stylist and Consultant for the movie.
    “Cooking in my family was a skill, handed down over generations, from my grandmother to my mom and now to me, something I’d like to call my legacy. I would like to make a mark and give back to this global community, what I have learnt over time from some extremely gifted people and what I carry within me, my heritage” – Chef Sandhya.
    She was on the lookout for a change when home and her brainchild ‘Indulge In’ came calling. As an enterprise, our primary focus is to help upcoming restauranteurs in setting up their dream projects the way they want it, however big or small.
    Indulge In provides technical assistance in developing a restaurant concept, understanding the market, design and implementation, operational strategies and business management, human resource handling and marketing approaches that are tailored to your specific needs.
    She also organises regular Culinary Workshops, in either a corporate format or for individuals, to help them learn the basics of cooking and preparing easy, healthy meals at home.
    Food styling is what gives the first impression of your product to your target audience. Indulge In works with top photographers, cinematographers and branding companies in the field to better the portfolio of your brand, which can make your customers crave your product.
    Indulge In started off as a small home-catering business when I had left Four Seasons and was back in my hometown. Mostly catering to friends and family for their small, exquisite events where they had the liberty to indulge in food that they loved to eat but couldn’t find in the city. Then it slowly grew into a restaurant consultancy where people want me to help their dreams of owning a restaurant become a reality. I kept the same name as Indulge In, as I wanted them to know they could be free to indulge in their dreams and the worrying, and getting things done part can be left to me. So, Indulge In by Sandhya came into realisation along with other people’s dream projects.
    She took yet another leap by joining for her master's degree in Food Design and Innovation at the Scuola Politecnica di Design in Milan, Italy and is currently exploring and learning what the future, a more sustainable future might hold for the Food & Beverage industry.
    ~~~
    Chef Sandhya
    Follow us on Instagram & Facebook :
    https://www.instagram.com/travelingchef_sk/
    http://i.instagram.com/indulge.in/
    https://m.facebook.com/catererindulgein Leave a review on Apple, and go to linecookthoughts.com for more info on the brand.
    47 min
  • Episode 158: Work Life Balance Is A Necessity To Keep Restaurant Workers
    On this episode I chat with Bruce McAdams, an Associate Professor at The University of Guelph based out of Canada. In the episode we talk about a study he conducted surrounding the wants of prospective kitchen employees and the need for work/life balance to bring a new generation of restaurant workers into the industry. We talk about scheduling models, the importance of a life outside of work and what is leading to the massive food labor shortage. Bruce's Contact information: Email- [email protected] Instagram- brucemcadams Website- www.ugsrp.com Twitter- @SustainableRest If you are listening on Apple please leave a review! Check out our blog and Line Cook Nation Merchandise at linecookthoughts.com
    40 min
  • Episode 157: How Do We Manage Mental Health In Restaurants?
    On this episode I chat with Bruce McAdams, an Associate Professor at The University of Guelph based out of Canada. In the episode we talk about a study he conducted surrounding the preparedness restaurants had in managing mental health issues amongst staff. We talk about stressors attributed to working in kitchens, the decline in enthusiasm of working in restaurants during Covid, the stigmas in the industry that hold us back and ways we can improve moving forward. 
    Bruce's Contact information: Email- [email protected] Instagram- brucemcadams Website- www.ugsrp.com Twitter- @SustainableRest
    If you are listening on Apple please leave a review!
    Check out our blog and Line Cook Nation Merchandise at linecookthoughts.com
    46 min
  • Episode 156: Line Cook Nation Takes On Rejection
    In this episode I speak to members of the Line Cook Thoughts Community on career rejection and how they overcame it. We all experience it not going our way from time to time and getting to hear stories and how these obstacles were overcome is a great resource for anyone going through rejection right now. A big thanks to those interviewed: Shani Patterson (IG: @foodnthoughts), Fawn Jones (IG: @fawnyberry), John Moncada (IG: @johnmoncada54), Annie Baker (IG: @thetablepdx), Charles Dodd (IG: @just.charlie), Zac Acton (IG: @actonelifestyle), and Josh Steiner (IG: @chefreysaucier). 
    Get official Line Cook Thoughts Merchandise at linecookthoughts.com
    If you are listening on Apple please leave a review!
    1 hr 4 min
  • Episode 155: Line Cook Nation Takes On Imposter Syndrome (Part 2)
    On this episode we continue with the Line Cook Nation Takes On Imposter Syndrome Series! A huge thank you to Samantha Pelayo (IG: @samanthapelayofoodblog), John Grabowski II, Michael Dimmer (Twitter Handle: @marbleandrye), Fritte (Twitter Handle: @Frittte1), Ian Phillip (IG: @chef_ian_israelsen) and Marissa Otto (IG: @rissotto22).
     Please leave a review if you are listening on Apple!
    To check out official Line Cook Nation Merchandise go to linecookthoughts.com
    57 min
  • Episode 154: Line Cook Nation Takes On Imposter Syndrome (Part 1)
    On this episode I introduce the new series for 2022: Line Cook Nation Takes On ___. This episode is all about Imposter Syndrome, and the five food industry professionals I interview share examples of imposter syndrome they faced, thoughts on why it is so prevalent in the industry, stories on when anxiety did not match reality and advice on how to overcome it. 
    Thank you to those featured today (Instagram Handle Included): Nick DeSimone (@bobafettuccine_phl), Marc-Adam Rodriguez (@chefmarcordoriguez), Brandi Stokes (@chef_brandi), Devin Jarmon (@_yes.chef_) and Hanalei Souza (@ladylinecook).
    Check out the official blog and merchandise at linecookthoughts.com
    Leave a review and subscribe if you are on Apple!
    56 min
  • Episode 153: Goals and Ideas for 2022
    This short solo episode is an overview of what I hope to accomplish with the podcast and brand in 2022. Really looking forward to some projects I have lined up involving the community. I also share the idea of goal setting and accomplishing actionable tasks. Excited for the year and hope it is a good one for you all!
    Get your official Line Cook Nation Merchandise at linecookthoughts.com
    20 min
  • Episode 152: Open Flame Cooking, Michelin Stars and Becoming a Restauranteur with Chef Gerald Addison
    On this episode I chat with Chef Gerald Addison. A DC-native, Bammy’s co-owner and co-executive chef, Gerald Addison, is passionate about creating a more diverse dining culture in DC and is proud to be a part of the city’s culinary growth. Prior to Bammy’s, Gerald served as co-owner and co-executive chef of DC’s award-winning sister restaurants Compass Rose and Maydan, where he worked alongside Chris Morgan. Collaborating as co-executive chefs for the first time, Gerald and Chris opened Maydan in November, 2017. Over the course of the next three years with them at the helm, Maydan was awarded a Michelin Star, named a James Beard Semifinalist, and received critical acclaim from local, regional, and national press including being named “No. 2 Best New Restaurant in America” by Bon Appetit, a “Top 10 Best New Restaurant” by Food & Wine, a “Best New Restaurant in America” by G.Q., one of Eater’s “18 Best New Restaurants in America”, etc. Gerald loves to travel and explore new cultures and foodways. His main goal is to use hospitality to teach people about a region they might not be familiar with and to tell the story of its people through the food and experiences they create in the restaurant.
    In the episode we chat about his career, the challenges of open flame cooking, getting awarded in the Michelin Guide, mental health, opening a restaurant during the pandemic and much more. 
    Check out Bammy's in DC: https://www.bammysdc.com/about
    Follow Chef Gerald on Instagram: @gmladdison
    Get your merchandise for the show here: linecookthoughts.com
    1 hr 2 min
  • Episode 151: So What Happens If Your Goals Change In Food?
    On this episode I chat about how throughout my career my goals for myself have changed drastically and why that is not a bad thing. Being tied to one goal is fine but not being open minded is limited and can lead to us missing opportunity and new paths that may turn out better for us. I also touch on Imposter Syndrome and the reality that in change we may face self doubt, but we cannot let ourselves be our biggest roadblocks. 
    Check out the merchandise at linecookthoughts.com
    30 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…