Line Cook Thoughts

On this solo episode, I discuss topics shared by YOU, the Line Cook Nation. I talk about The importance of teaching cooks properly, and building a positive relationship through that. I also go into why being productive on days off helps you to prevent burnout. I then talk about paying dues, based off of the Eater article with Chef Kwame. Finally, I go over some thoughts from Instagram and also giv...

On this episode, I interview Chef Michael Zebrowski. Chef is a Pastry Arts instructor at The CIA. He is also the co-author of The Pastry Chef’s Little Black Book. He gives some great advice and talks about what it was like creating a resource for other pastry chefs.

On this episode, I speak with one of the first Chefs who sparked the ingredient revolution, Jeremiah Tower. Known as one of the first Celebrity Chefs, we chat about his impact and what he did as A Chef. We then chat about his views on the modern food industry and he also gives some advice to cooks.

On this episode, I speak with Chef turned Entrepreneur Dillon Marra. Dillon is the founder of Smallplate Blades, a business in which he makes custom knives. We talk about knife making, being a leader in and out of the kitchen, and how he has built his brand. Check him out and grab a knife made by him!

On this episode, I got to interview Chef Ryan Peters. Ryan is Sous Chef at Fish Nor Fowl in Pittsburgh, Pennsylvania. We chat about going from being a Line Cook to a Sous Chef, some trends in the industry, competing in the Young Chef competition and also how smaller cities are evolving with their food scenes.

On this episode, I talk about the subject of authenticity sent to me from a follower. I then go into some leadership habits I picked up from a book I read. Finally, I share your thoughts from the instagram page and elaborate on them. 

On this episode, I speak with mentor and friend Chef Ross Warhol. Ross has worked in some of the best kitchens in the world including El Bulli and Alinea. He shares his story and also philosophies on food. This episode is for die hard cooks and foodies alike! (This episode was recorded on January 7th and re-released due to technical issues.)

Brian Kaywork is a lecturing instructor at The Culinary Institute of America. In the episode we cover how food has revolved since he has graduated from the CIA. We talk about foraging and how to get started in it. We then discuss how he got into teaching the future people of our industry, and how they can set themselves up for success!

Ok this episode, I interview Chef Justin Khanna. Justin has worked in the best restaurants in the world and is also an industry figure on YouTube and in podcasting. Justin shares how he has empowered himself to build his own brand, and what cooks elsewhere could do to start. Very proud of this podcast, and we both hope you all follow your dreams! (This podcAst was recorded January 20th and re-uplo...

On this episode, I speak with EJ Lagasse. Son of Emeril Lagasse, EJ is a young Chef breaking the mold of what it means to be a young professional in the foodservice industry. A lot of great content and just a very good listen if you are trying to make it in the food industry. (This episode was recorded on January 6th and re-uploaded due to technical issues)

On this episode, I speak with Chef Jessica Scott. She had been featured on Food Network, and is now the Pastry Chef of Barton G restaurants. She shares her story and gives advice for doing your best in the industry, and taking the chances to move forward with your career! (This episode was recorded on January 12 and re-uploaded due to technical issues)

Adam and Olivia share their thoughts on the industry and also announce something big! (This episode was recorded on January 5th, was reuploaded due to technical issues)