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 assessme...

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.ant...

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: ht...

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 r...

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 ex...

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 premiu...

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,...

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...

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/ Subscrib...

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...

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...

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 opportun...

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 digita...

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://...

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 Magazi...

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.patre...

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...

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. Subs...

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 pr...

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 Foo...

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 yo...

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 yourse...

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 respec...