Line Cook Thoughts

On this episode I chat with Ashten Garrett. Ashten is a Senior Culinary Arts Manager at Marriott International. He is the ACF Young Chefs Club National President and a WACS Young Chefs Ambassador. He has also been seen on Guy's Grocery Games and is a Food Sustainability advocate.   In the episode I chat with Ashten about his career and where it has taken him so far. We talk about his travel abroad and his decision to go into management instead of a line cook position post-college. We also talk about the next few years in food, why tasting different positions in our career is important to us and much more.   

You can find Ashten's Youtube Page here: https://www.youtube.com/channel/UCqAP... 

Link to Ashten's Interview: https://www.youtube.com/watch?v=XJoNFdUfiqc&t=219s

ANNOUNCEMENT: For the month of October I will be running with members of my community 40 miles to raise funds and honor the 40 million meals served in COVID relief by World Central Kitchen. If you would like to join the running team email me at [email protected]. For the website link to learn more about the fundraiser click here: https://donate.wck.org/fundraiser/339... 

Don't forget to follow us on Instagram @linecookthoughts. This interview is also in podcast form and is available on all podcasting platforms.

On this episode I respond to the question I have gotten most often over the past few months: Any advice? As we manage this new world I have gone on my own journey of learning and navigate through the industry. Although I am still within the first 15 years of my career I think it is important to offer insight during those starting in food right now. So much is against those starting out during COVID and any way I can help the next generation of foodservice workers be set up for success is important to me. 

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On this episode I chat with Chef Iain Jones, Pastry Chef of the 3 Michelin Star Restaurant The Inn at Little Washington. We talk about his career, maintaining a high level performance at the restaurant, managing teams in a way that offers a life outside of food, how he creates desserts, following your passion and much more. A lot of great insight from Chef and just someone in the industry performing at a level that many aspire to.

Check out the blog: linecookthoughts.com

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On this episode I talk about the idea of making mistakes in the food industry. In an industry so fast paced the opportunity to make mistakes is extremely high. We are also taught that any mistake made is a dire event. I shared a post recently stating how we need to see food as just food in order to keep moving forward in our lives and the response was huge. We need to have standards but also recognize that if we get caught up on our actions we cannot really grow or be effective. I share some of my biggest mistakes in food, including a bottle of foie demi that exploded all over me at The James Beard House, in order to share how even in those extreme cases it is necessary to keep moving forward. Mistakes happen and we need to work and create a culture where we recognize this. Mistakes are real and moving past them is fundamental. 

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Check out the blog: linecookthoughts.com

On this episode I take the time to just sit back with my friend Kole and discuss long held food opinions. A podcast literally about the most random food topics such as Hot Pockets, Ranch Dressing, Taylor Ham/Pork Roll and more. After the last few months sitting down to talk about nonsense in food was much needed. Let me know what are some irrational food opinions you hold. 

Follow Kole on Instagram: @kolebailey_, @whatdoidowithshow

Listen to his podcast here: 

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On this episode of the podcast I take a step back from food interviews and topics and spend some time sharing about the idea of self doubt and how many in my community have shared about it in the past few months. The pandemic shook up a lot of our perceptions of our career paths and who we should be in food. I share in this how self doubt and anxiety has affected me, especially in the past month. I then talk about the idea of how in food putting your head down to work can hinder us if we do not take the time to look up and reflect. I finally share ways I am viewing and owning my own self doubt and the steps taken to move forward with negative self talk. 

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The books discussed in this episode are The War of Art: Winning The Inner Creative Battle by Steven Pressfield and Tribe of Mentors by Tim Ferriss

In this episode I chat with Chef Selina Progar of Gluten Free Goat Bakery out of Pittsburgh, Pennsylvania. We talk about the creative process of being a pastry chef. We then get into the challenges of gluten free baking, common misconceptions and how she makes products for not only those that eat gluten free but for customers who are looking for great pastries in general. She also shares how much learning she has gone through discovering gluten free baking and the opportunities that lie within it. 

Gluten Free Goat Website: https://glutenfreegoat.com/pages/our-chef

Chef Selina's Instagram: pastrychefselina

Line Cook Thoughts Blog: linecookthoughts.com

In this episode, friend of the show Katy Osuna is back! We start out by talking about our time in restaurants and the overwhelming grip status had on us early on. We then discuss why we get into this trap of status and Katy also shares how systems in food can be used to only give success to a select few. We talk about new projects Katy is working on with her award winning podcast, Copper & Heat, and we chat about why being able to have goals outside of being awarded and recognized is important. 

Check out Katy's work at: copperandheat.com

Follow Katy on Instagram: @krosuna

Check out the official Line Cook Thoughts Blog at: linecookthoughts.com

On this episode I chat with Chef Elyssa Kaplan. She works for World Central Kitchen on the Chef Relief Lead Operations Team. In the show she shares stories from her own career and a very powerful story of well being and self care. We then get into her work of feeding people with WCK in areas that have been hit by disasters. She shares about her travels, work with local communities, menu planning and much more. A very important story and one I hope you all enjoy. 

Check out World Central Kitchen at wck.org

Instagram/Twitter: @WCKitchen

Chef's Instagram: Elyssa_Rose

Check out the new Line Cook Thoughts blog: linecookthoughts.com

On this episode I chat with Corporate Executive Chef of Unilever North America, Einav Gefen. We discuss the organization she has helped build through her work, Fair Kitchens. Fair Kitchens focuses on standing together as an industry and progressing our work forward for a more sustainable industry for all. We discuss the issues many face in the industry, why progress or positive growth can be met with pushback and solutions that Fair Kitchens focuses on to improve the food world as we know it. 

Check out their work at: www.fairkitchens.com

Check out the instagram and facebook @wearefairkitchens and use #wearefairkitchens to share how you are bettering the industry

Don't forget to check out the official Line Cook Thoughts blog: linecookthoughts.com