Line Cook Thoughts

In this episode, I break down how GLP-1 drugs are already affecting consumer spending and what restaurants need to do to be prepared. I then focus on decision-making and how it can better your career, using real-world examples from those within the Line Cook Nation. From there, we discuss a NY Times article sharing nine food predictions for restaurants that I believe to be a very accurate assessment of what may come. LA Times Link: https://www.latimes.com/food/list/los-angeles-restaurants-providing-food-shelter-evacuees-first-responders-fire Eater LA Restaurants Link: https://www.eater.com/ NY Times Link: https://www.nytimes.com/2024/12/31/dining/food-eating-predictions-2025.html Food Dive Link: https://www.fooddive.com/news/glp-1-drug-use-cuts-grocery-spending-by-6-study-finds/736313/ CSP Link: https://www.cspdailynews.com/foodservice/circana-talks-profound-impact-glp-1-drugs-have-spending-food-beverages-more

In this episode, I chat with Arturo Rojas. Arturo is the CDC for Antico Nuovo, a restaurant based in Los Angeles, California. In this episode, we discuss kitchen leadership, the unique cooking setup his kitchen offers, and how he manages creativity and consistency within one of LA's hottest restaurants this year. Arturo's Instagram Handle: @hungry_with_passion Antico Nuovo website: https://www.anticonuovo-la.com/

In this episode, I start by discussing the viral response of a Threads I posted a few weeks ago, asking what annoying restaurant trends people want to see gone in 2025. I then go over a Reddit question on how to get better when you have limited cooking time in a kitchen. Finally, I share my thoughts on Taco Bell's new coffee concept and celebrate 6 years of the brand. Links: Viral Threads Post: https://www.threads.net/@linecookthoughts/post/DCzCboVuIzN Reddit Thread: https://www.reddit.com/r/linecooks/comments/1gtlc1t/how_to_improve_fast_with_only_1_shift_a_week/?rdt=53431 Taco Bell: https://fortune.com/2024/12/09/taco-bell-live-mas-cafe-pilot-bellristas-mcdonalds-cosmc-starbucks/ 7 Brew: https://7brew.com/about-us/

In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines. The conversation also touches on the impact of consumer behavior on restaurants and the need for a return to community-focused dining experiences.

In this episode of the Line Cook Thoughts Podcast, Ray reflects on his return after a year-long hiatus, sharing insights on the restaurant industry, advice for new cooks, and the recent resurgence of Chili's. He emphasizes the importance of support in the kitchen, the value of learning from mistakes, and the significance of mental and physical health in the culinary profession. The episode also explores the evolving landscape of the food industry and the podcast's future direction, focusing on current trends and valuable lessons for both cooks and restaurant operators. Links: Chili's CNBC: https://www.cnbc.com/2024/09/14/heres-why-americans-are-going-back-to-chilis-.html Chili's Read The Joe: https://readthejoe.com/business/chilis-serves-up-comeback-with-more-focused-menu-value-oriented-items/ Reddit: https://www.reddit.com/r/cooks/comments/1gdogry/new_job/

In this episode, I chat with Michael Pini on his business, Brooklyn Pasta Lab. Brooklyn Pasta Lab was established in 2017 and is run by Michael Pini, who has been a chef in NYC for over a decade. Michael has worked in NYC's top restaurants including, Eleven Madison Park, The NoMad Hotel, Betony, as well as the famous Bruno e Franco La Salumeria in Bologna, Italy. Brooklyn Pasta Lab produces premium fresh pasta for top restaurants in NYC, saving chefs time and money so they can focus on running their kitchens more efficiently. Visit www.brooklynpastalab.com Check out the newsletter at linecookthoughts.com

In this episode, I chat with Maura McMahon. Maura McMahon is currently the Employment Manager at Mohonk Mountain House in New Paltz, NY. She recruits globally to build the best-in-class staff at one of the historic hotels of America. Mohonk's Food and Beverage team has earned accolades including the #2 Hotel Restaurant of the year 2023 by USA Today. She credits the professionalism of her culinary, pastry and dining services teams as a driver to attracting talent locally and worldwide. Maura has succeeded in the competitive space of college recruiting in the US and abroad. She manages J1 internship and trainee programs for Culinary, Pastry, Front Office and F&B as well as managing H2B recruiting for other departments of the resort. Before Mohonk, Maura managed the Career Advising office of The Culinary Institute of America where she worked for 18 years. Maura is a Certified Hospitality Educator from the American Hotel & Lodging Educational Institute and earned her Master's degree in Organizational Development and Leadership from St. Joseph's University in 2023. In the episode we talk about why Maura enjoys recruiting so much, the art of the job interview, resume building and much more. You can connect with Maura on LinkedIn here: https://www.linkedin.com/in/mauramcmahon845/ Subscribe to the Line Cook Thoughts newsletter here: linecookthoughts.com

On this solo episode, I start off by reflecting on the 5 years I have spent working on Line Cook Thoughts. A huge thank you to all those who listen and have supported this brand the last 5 years. I am truly grateful. After this, I talk about CosMc's, the new beverage-focused brand launched by McDonald's, and what we should take away from this launch. Finally, I discuss the sentencing of a customer to two months of fast food work after they threw their food at a Chipotle employee. Link to the newsletter: linecookthoughts.com Link to QSR Magazine CosMc's coverage: https://www.qsrmagazine.com/story/mcdonalds-unveils-cosmcs-its-answer-to-the-growing-beverage-segment/ Link to National Post Fast Food Sentencing Story: https://nationalpost.com/news/woman-sentenced-to-fast-food-job-after-hurling-burrito-bowl-at-chipotle-employee

In this episode, I chat with Hanalei Souza aka @ladylinecook. We discuss why the Sous Chef role is one of the hardest positions in the kitchen, how leadership and career progression is key for the next generation of chefs, how Hanalei is thinking about content creation now and much more. You can find her website, link to memoir and all other information here: https://www.ladylinecook.com/ Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com

In this episode, I talk to Andrew Friedman, author of "The Dish: The Lives and Labor One Plate of Food." We discuss his writing process, how the book came to be, the true dedication it takes to create food, and much more. You can find his book here: https://www.harpercollins.com/products/the-dish-andrew-friedman?variant=41006183645218 Find his podcast here: https://andrewtalkstochefs.com/about/ IG handle: toquelandandrew

In this solo episode, I discuss the recent news that many major financial analysts are concerned over weight loss drugs leading to a loss in revenue for the food industry within the next few years. I then discuss the popularity of "Street Food" items on menus and CPG products. Finally, I end with the news on staffing in the restaurant industry and where we might go from here. (This is not medical or investment advice. For entertainment purposes only) Links: https://www.cnn.com/2023/10/05/investing/ozempic-food-companies/index.html https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery https://news.yahoo.com/ozempic-may-impact-food-industry-134803034.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAABggXgUCYg2z3bhUk87B5itBFqNTfPMqhno783zhd7LfYcvSvR_heqiEIeTKhCzBGEZZGlgPwEHBQr2fZtWL0uvIUmkgHoe8chrGO-TWnOUrFqQxad7xXbZnyeKIlgla_4WOek_fCchYqLZ0e-xnLkXsA4DKVkwH3I91n877Nh3S https://www.uschamber.com/co/good-company/launch-pad/companies-monetize-consumer-demand-for-street-food https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-surpassed-pre-pandemic-employment-peak-in-september/ Find the newsletter at linecookthoughts.com

In this episode, Justin Khanna returns to discuss many, many topics. We start out with the potential decline in culinary school enrollment and interest due to effects of the industry and the high cost of entry. We then discuss the Michelin Guide in Denver and its overall effect on food scenes. We then discuss an interesting topic on a recent David Chang podcast episode. We go into Web 3.0 opportunities for restaurants, discuss the Mr. Beast lawsuits and much more. Find Justin's work at https://www.justinkhanna.com/ and find him on socials @justinkhanna Washington Post Culinary School Article: https://www.washingtonpost.com/food/2022/08/30/culinary-school-enrollment-down/ Michelin Guide Costs Article: https://www.nytimes.com/2023/09/12/dining/michelin-star-restaurants-america.html How Michelin Affects Dining Scene Article: https://www.eater.com/23671647/michelin-effect-restaurants-vancouver-stars NY Times Blackbird funding announcement: https://www.nytimes.com/2023/10/04/dining/blackbird-resy-founder-ben-leventhal.html David Chang Podcast Clip: https://www.instagram.com/reel/Cxd62XnSk46/?igshid=MzRlODBiNWFlZA== Subscribe to the newsletter at linecookthoughts.com

On this episode of the podcast, Mary King returns to talk all things food industry. Mary King is a restaurant veteran with over fourteen years of hospitality experience, most of them in management. With experience in everything from coffee shops to Michelin-star fine dining, she has seen multiple operations from the inside. She now shares her industry knowledge on the small-business-focused digital publication Fit Small Business as a staff writer and restaurant specialist. You can find her on LinkedIn or Fitsmallbusiness.com. We chat about ghost kitchens, food AI, restaurant stories, food writing and much more. Checkout https://fitsmallbusiness.com/ for many helpful resources for food business operators Subscribe to the newsletter at linecookthoughts.com

In this episode, I go over the lawsuits regarding MrBeast Burger and Virtual dining Concepts and the effects this can have on ghost kitchens and dining in the future. I also discuss AI recipe work being done in restaurant settings and what this could mean for the future of food. I also give a quick podcast update. Links: https://www.washingtonpost.com/food/2023/08/01/mrbeast-sues-partner/ https://www.washingtonpost.com/food/2023/08/08/mrbeast-burger-lawsuit-virtual-dining-concepts/ https://www.nbcdfw.com/entertainment/the-scene/velvet-taco-presents-chat-gptaco-created-using-ai/3293613/ Sign up for the newsletter at linecookthoughts.com

On this episode I chat with Chef Brother Luck. Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and the Today Show. But Brother's influence extends beyond the kitchen. As a passionate advocate for mental health awareness, he frequently shares his journey through his highly reviewed memoir, "No Lucks Given: Life is hard but there is hope." Brother's passion for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online. In this episode we talk about his career, managing in food business, mental health, thoughts on the industry and much more. Links: Website chefbrotherluck.com Facebook @chefbrotherluck TikTok @chefbrotherluck IG @chefbrotherluck LinkedIn @chefbrotherluck Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/ Line Cook Thoughts Newsletter: linecookthoughts.com

In this episode I chat with Bobby Hicks, the founder of Retro Recipes Kitchen. In the podcast we talk about some of his favorite (and least favorite) retro recipes. We also chat about his process, how he goes about finding his recipes, the process of content creation in this space and much more. Follow him on socials @retrorecipeskitchen or @thisfellow Check out his patreon here: https://www.patreon.com/RetroRecipesKitchen Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com

On this episode, I chat with André Natera of Chef's PSA. We talk about Instagram Threads and how to take advantage of using the new platform. We talk about AI food and content creation, thoughts on the current food media landscape and much more. Check out André's work @chefspsa or his website https://chefspsa.com/ Subscribe to the newsletter at linecookthoughts.com

Episode 200 is hear, and I wanted to share the principles and ideas I've learned from talking with you all over the course of this show. Expect to hear about ego, creativity, the value we all hold and much more. Thanks for 200 and excited for what the future of the show holds! Go to linecookthoughts.com to subscribe to the newsletter Follow the show on Threads! Leave a review on Apple or Spotify!

On this episode I chat with Fred Chang. Fred is a Chef, Food Blogger, 2x MasterChef Alum, Milkbar Alum and Content Creator. In this episode we talk about his upbringing and how it relates to food, not staying in the box people put you in and how he forged such an interesting career. We talk about his time on MasterChef, how he creates his food content, great and not-so-great recipe ideas and much more. You can follow Fred on instagram @fredfredchangchang You can check out his site at https://freddysharajuku.com/ Go subscribe to the Line Cook Thoughts Newsletter at linecookthoughts.com

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. Subscribe to the newsletter at linecookthoughts.com

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

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. Subscribe to the newsletter at linecookghoughts.com

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

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. Subscribe to the newsletter at linecookthoughts.com

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.

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 Subscribe to the newsletter at linecookthoughts.com

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

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

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

This episode is the return of Chef Taffy Elrod! Taffy Elrod is a professional chef, cooking instructor, recipe developer, food writer, and former restaurant owner with over 20 years' experience in the food industry. Chef Elrod's background in food for health informs her cooking and teaching. Making food and cooking accessible to everyone and empowering others to cook the food that matters most to them inspires Chef Elrod's work daily and brings her joy. She's known for her homestyle soups and baked goods that utilize seasonal produce and pantry items in unique and delicious ways, and for pairing professional knowledge with fun and flavor wherever she cooks. Chef Elrod is currently an adjunct Culinary Instructor at the Capital District Educational Opportunity Center in Troy NY, a freelance recipe developer, and food writer. Recently, her work has been featured in Plate Magazine, The Washington Post, and on TheSpruceEats.com Taffy lives in New York's Capital District with her husband the Pizza Man and their cat Kit Kat. Check out her work at https://www.cheftaffyelrod.com/ Follow along with Taffy's work on Instagram: https://www.instagram.com/cheftaffyelrod/ Subscribe to the Prep List Items newsletter at linecookthoughts.com Check out the Youtube Channel at https://www.youtube.com/@linecookthoughts7795

In this episode I debut the podcast to both audio AND video audiences. This episode can be found on Youtube as well! I talk about the lack of diversity in what options cooks are told they have in the food and why this is a problem. I touch on the unlikeliness for most to become a Michelin starred chef and why having honest conversations of what success looks like in our industry matters.  Subscribe to the newsletter at linecookthoughts.com Leave a review on Apple or Spotify!

On this episode, I chat with author Emmanuel Laroche on his new book "Conversations Behind the Kitchen Door". Born and raised in France, EMMANUEL LAROCHE is VP of Marketing with Symrise North America a global manufacturer of flavors for the food and beverage industry. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began moderating panel discussions with successful culinary professionals. In 2018, he launched the popular podcast, 'flavors unknown', featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. Emmanuel lives in New Jersey and travels around the country conducting tastings and giving lectures and presentations on food and consumer trends. In this episode we talk about the "flavor memory database", where the industry is at in regards to appreciating cooks, writing a book about chefs and much more! Website: https://flavorsunknown.com/ Get the book at: https://flavorsunknown.com/conversations-behind-the-kitchen-door/ Follow Emmanuel on Instagram @flavorsunknown Subscribe to the Line Cook Thoughts newsletter at linecookthoughts.com

In this episode, I chat with Dr. Nathan Libbey. Dr. Libbey is the Director of Client Success at robochef, Inc, a food automation company in Libertyville, IL. Nathan has spent the past 20 years in a variety of leadership roles in the food space from last mile, to retail, from Global Fortune 100 firms to numerous food and adjacent tech startups.  Dr. Libbey has a BA from the University of Wisconsin, as well as a Masters in Regulatory Affairs of Food Industries and Doctor of Law and Policy from Northeastern University, Boston.  Nathan also serves on various non-profit boards, teaches Business at Aurora University, and has been featured in college textbooks, food industry journals, and has presented his research at numerous food safety and public health conferences. We talk about robotics, automation, the pros and cons to both and why workers and these systems working together could be a net positive. Subscribe to the newsletter at linecookthoughts.com

Welcome back to another solo episode. This week I talk about why it is SO important that you show up for yourself when it comes to opportunities in your career. Why you owe the work and time put in the recognition it deserves. Many of you have reached out not sure if you are ready for certain jobs, opportunities or self ventures. This podcast discusses why you ARE ready.  Subscribe to the newsletter at linecookthoughts.com Please leave a review if you are listening on Apple or Spotify!

My guest today is Chef André Natera. With a 27-year culinary career, André Natera has cooked with Michelin-starred chefs and received numerous awards from Dallas and Austin media. Most recently, the Culinary Director and Executive Chef of Forbes Travel Guide's largest four-star hotel in the world, Fairmont Austin, where he oversaw the culinary program including the only four-star restaurant in Austin, Texas rated by Forbes Travel Guide, Garrison. He now devotes himself to mentoring the next generation of culinary leaders through his work with Chef's PSA. André makes his expertise accessible through the popular podcast Chef's PSA and also the host of “Run the Pass” and the online class “Leading Like an Executive Chef”.  His  Chef's PSA book series is designed to be comical yet helpful for new cooks and chefs in the kitchen who may not know the ins and outs just yet. Natera has worked with and been a member of prestigious organizations such as The James Beard Foundation Awards Committee, ment'or BKB, Texas Food and Wine Alliance, and the Epicurean World Master Chef Society. In this episode we chat about recipe writing using the AI system ChatGPT, how this will affect chefs and restaurant owners, predictions for AI integration into the food world and much more! Check out his work at chefspsa.com and follow him on Instagram @chefspsa Subscribe to the weekly newsletter for this podcast at linecookthoughts.com

On this episode I chat about the reporting by the NY Times that the food safety certification, ServSafe, is using it's funds to lobby against better wages for restaurant workers. I also share some of the solutions and alternatives proposed. I then go over answers from you, the Line Cook Nation, on which is more important: Consistency or Creativity. Link to NY Times Article: https://www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html Link to Nation's Restaurant News Articles: https://www.nrn.com/news/one-fair-wage-launches-food-safety-training-program-compete-servsafe Link to Newsletter sign up: linecookthoughts.com

In this episode, Justin Khanna and I discuss the bombshell news of Noma closing. We breakdown our thoughts on what happened, what this means for elite fine dining and share opinions on the danger of pursuing these unsustainable paths. We then break down "The Menu", a film we both enjoyed and then have a quick convo about A.I. in food and what we are seeing so far. Go to my instagram @linecookthoughts to see Justin's graphic he mentions during this episode! Check out Justin's work at https://www.justinkhanna.com/about Sign up for the newsletter at linecookthoughts.com

In this episode, Chris Spear returns. Chris is the Chef/Owner of Perfect Little Bites. He is also the founder and lead content creator of Chefs Without Restaurants. He is well versed and talented in private dining, recipe creation, food writing, podcasting and much more. In our conversation we talk about process and how we both want to improve, various aspects to food media creation, favorite recent meals and many other topics. Check out Chris' work at chefswithoutrestaurants.com  Follow Chris on Instagram @chefswithoutrestaurants Subscribe to the newsletter at linecookthoughts.com

In this episode, we start the year of 2023 off with mistakes to avoid and advice for new cooks in the industry. I posed the question to the Line Cook Nation community on what mistakes should new people in the food world should avoid and I share some of my favorite answers. Thank you all for sharing and I hope this episode brings you a ton of value and perspective.  Subscribe to the newsletter: linecookthoughts.com

In this episode I spend some time to thank you all for 4 years of Line Cook Thoughts! I give a quick recap of where we started and where I plan on going with the brand. Thank you all for your support and for always pushing this community forward! Check out the newsletter at linecookthoughts.com

On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés' ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com

On this episode I start a new list framework I will be using over the next few weeks. I'll be sharing a bunch of thoughts and recommendations throughout the weeks and am starting with book recommendations. I have linked below to all of my recs and hope you check them out.  Subscribe to the newsletter at linecookthoughts.com Book Links: The War of Art: https://stevenpressfield.com/books/the-war-of-art/ Can't Hurt Me: https://davidgoggins.com/book/ Meditations: https://www.amazon.com/Meditations-New-Translation-Marcus-Aurelius/dp/0812968255/ref=asc_df_0812968255/?tag=hyprod-20&linkCode=df0&hvadid=353874173411&hvpos=&hvnetw=g&hvrand=13918526257896524190&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008163&hvtargid=pla-436971915078&psc=1&tag=&ref=&adgrpid=71634025176&hvpone=&hvptwo=&hvadid=353874173411&hvpos=&hvnetw=g&hvrand=13918526257896524190&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008163&hvtargid=pla-436971915078 Tribe of Mentors: https://tribeofmentors.com/ Man's Search For Meaning: https://www.amazon.com/Mans-Search-Meaning-Viktor-Frankl/dp/080701429X DARE: https://www.dareresponse.com/ The Psychology of Money: https://www.morganhousel.com/ Atomic Habits: https://jamesclear.com/atomic-habits Ego is the Enemy: https://egoistheenemy.com/ Grit: https://angeladuckworth.com/grit-book/

Hello again and welcome back to another solo show. Today I wanted to take a deep dive into the expectations we place on workers in regards to a "hard work environment". The jobs in the food world are hard on their own and I have found that adding artificial stress and negativity into these jobs is a net negative on our industry. The days of treating people like crap to get the "best" out of them should be behind us, and I share why I think this is so vital. National Restaurant Association Research Link: https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurant-job-growth-was-uneven-in-recent-months/ Go subscribe to the newsletter at linecookthoughts.com Leave a review on Apple or Spotify!

On this week's podcast I chat with Chef Dara Yu. Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-up in season one. Following her run on MasterChef Junior, she started staging at restaurants to continue to perfect the craft of cooking. She's spent time in kitchens such as AOC, Bouchon Bakery, Annisa, and Tasting Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16. She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts. Most recently, she was named the youngest champion of season 12 of MasterChef "Back to Win". Dara is a culinary instructor at the Gourmandise School of Sweets & Savories and an active member of the Los Angeles food community. She finds inspiration from her early childhood food memories, cooking with her Chinese New Zealander grandma, international trips to places like Italy and Japan, and her love for California's diverse food culture. Instagram: @foodforyu Newsletter Sign Up: linecookthoughts.com Please leave a review on Spotify or Apple!

In this episode I sit down to chat with Eric Rivera. Eric is a chef, entrepreneur, content creator and much more. He has worked in fine dining establishments such as Alinea and has since broken off to cook food on his own terms and with his own creative control. We chat about his food tour across the US, the issues with award based kitchens, how to expand your skillset as a cook and much more. A wide ranging conversation that hits many notes on different aspects of food that anyone in the industry can focus in on.  You can check out Eric's work at ericriveracooks.com.  Go to linecookthoughts.com to subscribe to the newsletter, buy merch and read our most current blog!

In this episode I give direct advice to those in culinary school. Listen to this if you are in or about to go to college for the food industry! Check out linecookthoughts.com to sign up for the newsletter.

On this episode Dylan Leary returns to share about his work with 10-acre regenerative and educational farm on Cape Cod, Pelham Farms. In the show we chat about why he chose to start it, the daily challenges of managing a farm, long term goals regarding food production and much more.  Check out their work on Instagram @pelhamfarms Go watch videos from the farm here: https://www.youtube.com/watch?v=I5roYsCpOG8 Subscribe to the weekly newsletter at linecookthoughts.com

On this episode I dive into the enemy of progress: waiting for the perfect time to start. I go into why in food you learn as you build and take on challenges. I talk about negative feedback, examples of not knowing what I was doing and going for it anyway and much more. I hope if you are holding back on trying something new that this makes you commit and go for it! Subscribe to the newsletter, get merch and read the blog at linecookthoughts.com

On this episode I talk about the philosophy of Stoicism and how I have applied it to not only my career in food but also my everyday life. I touch on the aspects that help relieve anxiety, frame goals and establish a mindset that keeps me productive and in check. I also share some of the bigger concepts of Stoicism and why I hold them so valuable.  Subscribe to the newsletter at linecookthoughts.com

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