Line Cook Thoughts

In this solo episode I dive into two separate topics. I share about my thoughts on the relationship we have with mistakes and how maybe we are not set up properly to work with them efficiently. I then talk about the idea of selling out in food, why more people need to go where they "fit" best as decided by the life they want to live and how the opinions of others should not be a deciding factor in...

On this episode I chat with food critic Hanna Raskin. Hanna Raskin is the editor and publisher of The Food Section, a newsletter covering food and drink in the American South. She previously served as food editor and chief critic for The Post and Courier in Charleston, S.C. Her work has been recognized multiple times by The James Beard Foundation, which in 2017 awarded her its first Local Impact J...

On this episode I chat with Hanalei Souza (aka @ladylinecook). She is the face behind the memes and silly videos that give a glimpse into kitchen life. She is also the author of the memoir, "Nice Work, Boys!" which is about her time working and leading in male dominated workplaces. In the show we chat about her introduction into cooking, building the Lady Line Cook Brand, self publishing her book...

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...

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 COVI...

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 performi...

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 recog...

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 Instagra...

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....

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...

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, a...

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 a...

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 w...

On this episode I chat with Ryan Peters. Ryan was on the show back on Episode 13! Since then he has grown to be one of the largest pasta food media influencers on Tik Tok. He has grown so much that it is now his main job and priority, as he consistently puts out high performing content. In the episode we talk about his amazing growth over the past two years. We also chat about alternative career p...

On this episode I share about the creative rut I have been in the past few weeks. I was in a space of feeling dread to work on anything the last two weeks and I take time to share why in hopes that if others feel this way they can relate. I also share what I did to get out of it. Being transparent when creating is a goal of mine, so hope this short episode resonates. Please reach out if you ever n...

This episode is a re-upload of an earlier episode recorded and published in 2019. It is an interview with Chef Brian Kaywork, a Chef Instructor at The Culinary Institute of America. Chef Kaywork passed away this past week and myself and many more were truly devastated by this loss to the food industry. This was one of the first episodes of the show and Chef Kaywork details his career, thoughts on...

On this episode I go in depth into some of the major issues causing the shortage of cooks. In this episode I get personal and go in depth on why I left restaurants due this issue. I then spend time sharing some data and anecdotal stories of the issues cook's are facing including: mental health, financial insecurity, and burnout. I then share some thoughts on how we can support those who sharing th...

On this episode I chat with the creator of Family Meal newsletter, Andrew Genung. Andrew is the creator of Family Meal newsletter, a twice-weekly news roundup for and about the restaurant industry. His work has been cited in the Washington Post, San Francisco Chronicle, NPR, Eater, Taste, and more. In the episode we talk about the cook shortage, current food media, Tock, and much more. Subscribe t...

On this episode I chat with Farmer Lee Jones of The Chef's Garden. We talk about his family farm and the work to grow for those within the food industry. We also talk about underrated vegetables, his current work on growing for Chef's, and even the exciting announcement of his new book. A great podcast for anyone interested in regenerative agriculture, farming, restaurants, or cooking in general. ...

On this episode I chat with the crew from Black Box Bakery. Black Box Bakery is a wholesale and online retail bakery, dedicated to bringing unique laminated pastries to the city of Denver. Accompanied by a whimsical space theme, Black Box Bakery is looking to give Denverits an out of this world experience. Megan, Arielle, and Ty all share the story of starting this business in 2019, and the journe...

On this episode I chat about certain issues that people in restaurants are facing right now. I begin by sharing the issue that restaurant operators are facing with a lack of a labor pool to hire from. This doubled with restrictions on dining this past year has left some owners in very troubling situations. I then talk about the cook's dilemma and how for some working in restaurants is simply not f...

In this episode I share some lessons I learned in regards to being passionate about your work. I also share the idea of work/life balance, and reflect on how absurd it can be to think someone is not as good of a cook for wanting balance outside of work. Hope this brings value, and let me know your thoughts.  Please leave a review if you are on Apple! Follow the blog at linecookthoughts.com

On this episode I chat with Chef Sebastien Salomon. We talk about the impact his mother and grandmother had on him as a Chef. We also talk about his goal to be the first Haitian 3 Michelin Starred Chef, his time working at the White House, and his goals for the years to come.  Check out his instagram @kuisineking for some great food content.  Listen to his rooms on Clubhouse by following "Chef Seb...

On this episode I chat with Edna. Edna is a financial planner, formerly a cook, and runs an agency helping people with their personal finances. She shares why she joined the food industry and how the pandemic gave her a passion to transition into personal finance. She then gives basic financial information, and explains why budgeting and saving is so important.  Follow Edna @ednaeller_ on IG Check...

On this episode I talk about the idea of creativity, and how applying your passion for plating with the same intensity in areas such as food business can be career changing. I then share why you need to be on Clubhouse if you are a food industry worker. Finally. I touch on Imposter Syndrome and why it can not hold you back.  Leave a review on Apple Podcasts! Go to www.duanekbrown.com and use promo...