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

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 Val Goodrich about her self published food magazine: Good, Rich Life. We talk about the independent work she did to bring the magazine to life, how she curated her content, and future plans for food media. Get the magazine at https://www.goodrichlifemag.com/

On this episode, I chat with photographer and artist Joseph Weaver. We chat about his photography career, and how he gets great shots of food and the people who create it. We then talk about modern Kintsugi, an art style focused on restoring broken ceramics. A great conversation with someone who has taken different paths in our diverse industry. 

On this episode I chat with Chef Sophie Lynn. We chat about her career so far, managing it during the pandemic, and taking the role of Executive Chef. She shares how she has achieved her goals, the work it took, and what she is aiming for in the future. Finally, she stresses the importance of your team, and why they are integral to your success. 

On this episode, I reflect on the change 2020 has brought me. I then share the top 10 most listened to episodes of this podcast in the past year, and contemplate what the future may hold. Thank you all so much for this year, and I will see you in 2021!

On this episode I chat with Lila Johnson about Square One Chocolates. Square One Chocolates is a small, pop-up business on Instagram run by two recent graduates from The Culinary Institute of America, Lila Johnson and Tony Wuesthofen. The two basement entrepreneurs started Square One in acknowledgment of the change that is now required of them, as well as other culinarians, in response to COVID-19.  Get official Line Cook Thoughts Merchandise @ linecookthoughts.com 

In this episode, I address a topic that many have been reaching out to me for. As we as an industry look to diversify our skillset, many are looking to media and building brand as a way to do so. In this episode I share how I got started in all of my various media outlets. From Instagram, to writing, to podcasting I go over it all and give my experience. I do not expect everyone to follow this exactly, but I did want to share in the hopes of creating clarity and a path for those who want to create content. Good Luck!

In this episode, I get to chat with Kelsey Shade. Kelsey is a 22 year old social media influencer and freelance cook. With over 335k+ followers on Tik Tok, she has been able to transform her online success into a thriving career path. She shares how she went viral, how she's sustained it, what she is working on now, and gives advice for anyone trying to break through in food media. 

In this episode, I chat with Chef Taffy Elrod about her career and time during the pandemic. We then talk about what the consumers are looking for in the age of COVID, and what food seems most important to those dining out.

The podcast is back! Thank you all so much for the support while I have taken this break. In this episode, I give an update on the brand. Then I dive deep into my decision to chose a different career path in the food industry. I also discuss why you need to dictate your career path, and why any decision now on where you are going is ultimately yours and no one else's. Check out linecookthoughts.com for official podcast merchandise. 

On this episode, I chat with John Birdsall. We chat about his career, how his writing reflects upon the issues gay cooks face in our industry, and also the impact people such as Jeremiah Tower and James Beard have had on our industry. His new book The Man Who Ate Too Much: A Life of James Beard is out October 6th. Be sure to get a copy! https://omnivorebooks.myshopify.com/products/john-birdsall-the-man-who-ate-too-much-the-life-of-james-beard?_pos=1&_sid=a2087333a&_ss=r. http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team

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

Hello! This short episode is explaining the running fundraiser next month. The goal is to raise $10,000 between September 1st and September 30th. We will run 47 miles to represent 47% of households facing hunger. Hit the link in the bio to sign up, and hope to see you out there! http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team

In this episode I chat with Elzelinde about her start up based in the Netherlands, Upprinting Food. Her company focuses on sustainable food printing, and we discuss how it works, how food waste can be saved, and what is being done to expand the technology to more Chefs. Website: https://www.upprintingfood.com/. Running Link: http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team

On this episode I chat with Marisel Salazar about the importance of rating systems right now. She is a NYC-based food writer, and also focuses on celebrating POC and Minorities in the kitchen through her writing. She is someone who’s career is diverse, and is a great example for anyone trying to chase multiple passions in the industry. Links : https://www.duewestcreative.com/ https://guide.michelin.com/us/en/new-york-state/tags/Eating%20Off%20Duty

On this episode I chat with Lynnardo Holland, owner of TheSkinnyFatCook. It is a business focused on operating a platform for people to get exposed to a healthier way of life, with the healthier way of life being focused on eating more real food, being active, and taking care of mental/spiritual health. A lot of great info for anyone trying to better themselves in this episode!

In this episode, I chat with Melanie Wong. Melanie Wong is a Registered Dietitian and cook leveraging food and nutrition knowledge with culinary skills to help people foster healthy relationships with food and their health. She is a firm believer in enjoying food and understanding how it got on your plate. When she is not eating, thinking, or writing about food you can find her dancing or tending to her garden.

We have reached episode 100! Thank you all so much for the opportunity to create this podcast and community. In this episode, I chat about the journey to 100, give some thanks, and then let cooks share why they feel it’s so important to talk to one another.

On this episode I talk with Editor of Plate Magazine and cookbook author, Chandra Ram. We talk about the future of the magazine, her career, and how putting the magazine together works.

On this episode, I chat with Founder of Buffalo Eats, Donnie Burtless. We talk about his creation of the food blog and podcast, why Buffalo is a great dining city, and his journey on promoting the food industry here for the past eleven years.

On this episode, I chat with Amethyst about what it means to be a well rounded Chef. We then get into the social justice issues we are facing, and how we can improve moving forward.

On this episode I discuss how cooks feel unheard in the industry, and why it is integral to talk to them more. I then talk about why now is the time for you to start the process of change you want to see in the industry.

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 Zuriel Barradas. He is the owner of the Nomad, a pop up taqueria. We chat about his journey to building brand awareness through his food, and also his passion for being a Chef.

On this episode I chat with the Bevin4mers. 4 friends in the service industry who have come together to share their knowledge of beverages, they speak about their respective niches in the beverage industry and share a lot of great knowledge. We talk about their preferences, stigmas related to certain alcoholic beverages, and much more!

On this episode, I chat about the idea of strength. I touch upon how we must utilize this time to assess that strong Chefs are ones who create the atmospheres of well being for themselves and the ones they lead. I then go into how this should be awarded. Finally, I chat about how YOU can find your strength, and make the most of this time. Stay safe!

On this episode I chat with Anneka Brooks. Anneka is the Service Director of Nomad, and has had a successful career in the FOH aspect of restaurants. In the podcast, we chat about her career, what it takes to become good with interpersonal skills in dining rooms, and how she is doing during the pandemic.

On this episode I chat with Pop-up Chef and Culinary Director of RND Coffee: Quincy Randolph. In this we chat about his time cooking in Chicago, how he built his own business, and how he is evolving the business through a pandemic.

On this episode I chat with Stephanie Burt. Stephanie Burt is the host of The Southern Fork podcast and a writer based in Charleston, SC. Her work has appeared in numerous publications, including Saveur, Washington Post, CNN's Parts Unknown, Conde Nast Traveler, and the Southern Foodways Alliance's Gravy. She focuses on researching heirloom ingredients, interviewing passionate culinary makers, and when she's in the kitchen, perfecting her roasted chicken recipe.

On this episode I speak with Renée Sferrazza. She is a certified sommelier, wine consultant, and wine writer. In the podcast we chat about the sommelier exams, how to make wine more approachable, and what it is like to be an independent contractor in the world of wine. 

On this episode, I chat with Alexis Brown.  Alexis is from South Haven, Michigan, and is a Food Service Manager. In the episode we chat about our time building a community garden at our college, how we are dealing with the pandemic, and how she has witnessed Line Cook Thoughts evolve. 

On this episode, I chat with Jenny Dorsey, a Chef, Author, and Speaker exploring the intersection of food, identity, and vulnerability. We chat about her recent TED talk, her nonprofit Studio ATAO, and her work to better the industry.

On this episode, I chat with Hanna Krilov. She is a pastry cook turned sommelier, and in the episode we chat about wine, how to learn about wine during the pandemic, and our shared admiration of New York City.

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

On this episode, I speak with Andrew, the host of Andrew Talks To Chefs. We chat about the COVID-19 Pandemic, and how we might prepare as an industry for what the future might hold.

On this episode I speak with Aaron Hutcherson. Aaron Hutcherson is a freelance writer and recipe developer based in New York City, and runs the lauded recipe blog The Hungry Hutch. His work has appeared in publications such as The New York Times, The Washington Post, Eater, Thrillist, TASTE, Simply Recipes, Food52, and others. Previous employers include MICHELIN Guide, Tasting Table, Food Network, Food Arts, and more. He is a graduate of the French Culinary Institute and had a career in finance prior to that. https://www.thehungryhutch.com/

On this episode I chat with Chef David Vidal. David is the Senior Sous Chef at Scandic Laholmen in Strömstad, Sweden. In the episode, we discuss his upbringing in Malta, how he was able to learn baking and savory cooking, and how he has challenged himself to progress in his career.

On this episode I speak with Val Goodrich. She is a Food and Beverage writer located in Pennsylvania. In the episode we chat getting into food media, what her creative process is like, and how she was able to create a career in the food writing field.

On this episode, I chat with friend Michelle Whitney. Born and raised in Connecticut, she is a CIA graduate in baking and pastry but moved to front of the house right after graduation. Since then she’s been living in San Francisco gaining experience in restaurants and living her best life. We talk about her career so far, how she has worked her way into the San Francisco dining scene, and how she is staying busy and motivated during this time.

On this episode I chat with friend Justin Khanna on the state of the industry during the Covid-19 pandemic. We talk on how we can use this time to move forward, evolve ourselves as Chefs, and how we can come out of the other end stronger than before. Hope you all are safe and that you enjoy. 

On this episode, I chat with good friend Kole Bailey. We talk about the state of the industry, and how we believe it will bounce back. We also discuss take out dining, what the image of the chef will be moving forward, and what projects Kole is working on in a time of self isolation.

In an effort to keep producing content amid the effects of coronavirus, I chat with friend Marcello. We talk about his personal situation with family, not working, and what it’s been like since the world has changed. We then talk about how the lifestyle of a cook and the education of food as a whole in the country needs to change or at least be examined. This is all in hopes to further a positive conversation that allows us to be better than ever upon returning to the kitchens we love. Hope all is well.

On this episode I touch on the impact coronavirus is having on our industry. I then go into anxiety and how it has affected me and how I try to work through it. Definitely a more serious episode than usual but I hope you all relate and have some peace in knowing we are in this together.

On this episode, I chat with Lagusta Yearwood. Lagusta is the owner of Lagusta’s Luscious and Lagusta’s Luscious Commissary, located in New Paltz NY. In the episode, we chat about her chocolate work, how she is forging her path as a business owner, and the responsibility you have for your employee welfare. Really loved this one, hope you all enjoy.

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 Mary King. Experienced in the food service industry, we chat about her career and how she has come to run the blog, “Where The Sidework Ends”. Interesting chat and some great stories shared.

On this episode, I chat with Cody Castiglia. Cody is the Chef/Owner of Della Terra, a business focused on catering and cooking classes while using the best ingredients possible during the season’s harvest. We chat about our time cooking together, his ventures out to the West Coast, and his approach to being a Chef.

On this episode I chat with Corey Mintz. Corey has been a critic for the Toronto Star, and has written many acclaimed articles on food. We chat about his career, and what it meant for him to make a career of writing about food.