All Episodes
Episode 158: Work Life Balance Is A Necessity To Keep Restaurant Workers
On this episode I chat with Bruce McAdams, an Associate Professor at The University of Guelph based out of Canada. In the episode we talk about a study he conducted surrounding the...
Episode 157: How Do We Manage Mental Health In Restaurants?
On this episode I chat with Bruce McAdams, an Associate Professor at The University of Guelph based out of Canada. In the episode we talk about a study he conducted surrounding the...
Episode 156: Line Cook Nation Takes On Rejection
In this episode I speak to members of the Line Cook Thoughts Community on career rejection and how they overcame it. We all experience it not going our way from time to time and ge...
Episode 155: Line Cook Nation Takes On Imposter Syndrome (Part 2)
On this episode we continue with the Line Cook Nation Takes On Imposter Syndrome Series! A huge thank you to Samantha Pelayo (IG: @samanthapelayofoodblog), John Grabowski II, Micha...
Episode 154: Line Cook Nation Takes On Imposter Syndrome (Part 1)
On this episode I introduce the new series for 2022: Line Cook Nation Takes On ___. This episode is all about Imposter Syndrome, and the five food industry professionals I intervie...
Episode 153: Goals and Ideas for 2022
This short solo episode is an overview of what I hope to accomplish with the podcast and brand in 2022. Really looking forward to some projects I have lined up involving the commun...
Episode 152: Open Flame Cooking, Michelin Stars and Becoming a Restauranteur with Chef Gerald Addison
On this episode I chat with Chef Gerald Addison. A DC-native, Bammy’s co-owner and co-executive chef, Gerald Addison, is passionate about creating a more diverse dining culture in ...
Episode 151: So What Happens If Your Goals Change In Food?
On this episode I chat about how throughout my career my goals for myself have changed drastically and why that is not a bad thing. Being tied to one goal is fine but not being ope...
Episode 150: Why Patience And Letting Go Are Essential Skills In Food
Thank you all so much for 150 episodes! On today's show I talk about why patience and letting go are essential in food. We had to face a two year period unlike any seen in the worl...
Episode 149: The End of Restaurants as We Knew Them with Corey Mintz
Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, eth...
Episode 148: Meals On The Appalachian Trail With Aurora Blanchard
On this episode I chat with Aurora Blanchard. Aurora hiked 868 miles of the Appalachian Trail from April to July of this year. Prior to this, she studied Culinary Arts at The Culin...
Episode 147: Making Pasta Accessible With Laurie Boucher
On this episode I chat with Laurie Boucher. Laurie is an attorney turned Pasta Instructor. Laurie’s passion is PASTA and she teaches all forms of pasta making privately and in lo...
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