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Episode 183: Noma Closing, "The Menu" and A.I. with Justin Khanna
In this episode, Justin Khanna and I discuss the bombshell news of Noma closing. We breakdown our thoughts on what happened, what this means for elite fine dining and share opinion...
Episode 182: Process, Food Media And More with Chris Spear
In this episode, Chris Spear returns. Chris is the Chef/Owner of Perfect Little Bites. He is also the founder and lead content creator of Chefs Without Restaurants. He is well vers...
Episode 181: Mistakes To Avoid And Advice For New Cooks In The Industry
In this episode, we start the year of 2023 off with mistakes to avoid and advice for new cooks in the industry. I posed the question to the Line Cook Nation community on what mista...
Episode 180: 4 Years of Line Cook Thoughts
In this episode I spend some time to thank you all for 4 years of Line Cook Thoughts! I give a quick recap of where we started and where I plan on going with the brand. Thank you a...
Episode 179: Interview with Josh Sharkey, CEO of meez
On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator ...
Episode 178: 10 Books I Recommend (Not About Food But For Those In The Food Industry)
On this episode I start a new list framework I will be using over the next few weeks. I'll be sharing a bunch of thoughts and recommendations throughout the weeks and am starting w...
Episode 177: Why The Expectation Of Suffering Is Still Hurting The Food Industry
Hello again and welcome back to another solo show. Today I wanted to take a deep dive into the expectations we place on workers in regards to a "hard work environment". The jobs in...
Episode 176: Winning MasterChef and Finding Success in Food Media with Dara Yu
On this week's podcast I chat with Chef Dara Yu. Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-u...
Episode 174: If You Are In Culinary School Listen To This
In this episode I give direct advice to those in culinary school. Listen to this if you are in or about to go to college for the food industry! Chec...
Episode 173: How To Start A Farm with Dylan Leary
On this episode Dylan Leary returns to share about his work with 10-acre regenerative and educational farm on Cape Cod, Pelham Farms. In the show we chat about why he chose to star...
Episode 172: Why There Is Never A Perfect Time To Start
On this episode I dive into the enemy of progress: waiting for the perfect time to start. I go into why in food you learn as you build and take on challenges. I talk about negative...
Episode 171: How Stoicism Has Helped Me In The Food Industry
On this episode I talk about the philosophy of Stoicism and how I have applied it to not only my career in food but also my everyday life. I touch on the aspects that help relieve ...
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