Line Cook Thoughts

214 Episodes

1. Episode 158: Work Life Balance Is A Necessity To Keep Restaurant Workers

   Published: 27/02/2022
2. Episode 157: How Do We Manage Mental Health In Restaurants?

   Published: 19/02/2022
3. Episode 156: Line Cook Nation Takes On Rejection

   Published: 13/02/2022
4. Episode 155: Line Cook Nation Takes On Imposter Syndrome (Part 2)

   Published: 30/01/2022
5. Episode 154: Line Cook Nation Takes On Imposter Syndrome (Part 1)

   Published: 16/01/2022
6. Episode 153: Goals and Ideas for 2022

   Published: 07/01/2022
7. Episode 152: Open Flame Cooking, Michelin Stars and Becoming a Restauranteur with Chef Gerald Addison

   Published: 19/12/2021
8. Episode 151: So What Happens If Your Goals Change In Food?

   Published: 12/12/2021
9. Episode 150: Why Patience And Letting Go Are Essential Skills In Food

   Published: 28/11/2021
10. Episode 149: The End of Restaurants as We Knew Them with Corey Mintz

    Published: 12/11/2021
11. Episode 148: Meals On The Appalachian Trail With Aurora Blanchard

    Published: 31/10/2021
12. Episode 147: Making Pasta Accessible With Laurie Boucher

    Published: 22/10/2021
13. Episode 146: A Conversation With Laurie Woolever About Anthony Bourdain

    Published: 14/10/2021
14. Episode 145: Jerk At Nite

    Published: 08/10/2021
15. Episode 144: Culture, Perseverance and Mexican Food with Jasmine Chacon of La Chingona Taqueria

    Published: 30/09/2021
16. Episode 143: Mistakes, “Selling Out” and Making Decisions In Your Career

    Published: 23/09/2021
17. Episode 142: Restaurant Criticism and Food Journalism: Interview with Hanna Raskin

    Published: 15/09/2021
18. Episode 141: Lady Line Cook with Hanalei Souza

    Published: 09/09/2021
19. Episode 140: Talking The Process with Ashten M. Garrett

    Published: 02/09/2021
20. Episode 139: Advice For Anyone Starting In The Food Industry

    Published: 26/08/2021