Avsnitt
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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
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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/
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Saknas det avsnitt?
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On this solo episode, I start off by reflecting on the 5 years I have spent working on Line Cook Thoughts. A huge thank you to all those who listen and have supported this brand the last 5 years. I am truly grateful. After this, I talk about CosMc's, the new beverage-focused brand launched by McDonald's, and what we should take away from this launch. Finally, I discuss the sentencing of a customer to two months of fast food work after they threw their food at a Chipotle employee.
Link to the newsletter: linecookthoughts.com
Link to QSR Magazine CosMc's coverage: https://www.qsrmagazine.com/story/mcdonalds-unveils-cosmcs-its-answer-to-the-growing-beverage-segment/
Link to National Post Fast Food Sentencing Story: https://nationalpost.com/news/woman-sentenced-to-fast-food-job-after-hurling-burrito-bowl-at-chipotle-employee
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In this episode, I chat with Hanalei Souza aka @ladylinecook. We discuss why the Sous Chef role is one of the hardest positions in the kitchen, how leadership and career progression is key for the next generation of chefs, how Hanalei is thinking about content creation now and much more.
You can find her website, link to memoir and all other information here: https://www.ladylinecook.com/
Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com
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In this episode, I talk to Andrew Friedman, author of "The Dish: The Lives and Labor One Plate of Food." We discuss his writing process, how the book came to be, the true dedication it takes to create food, and much more.
You can find his book here: https://www.harpercollins.com/products/the-dish-andrew-friedman?variant=41006183645218
Find his podcast here: https://andrewtalkstochefs.com/about/
IG handle: toquelandandrew -
In this solo episode, I discuss the recent news that many major financial analysts are concerned over weight loss drugs leading to a loss in revenue for the food industry within the next few years. I then discuss the popularity of "Street Food" items on menus and CPG products. Finally, I end with the news on staffing in the restaurant industry and where we might go from here. (This is not medical or investment advice. For entertainment purposes only)
Links:
https://www.cnn.com/2023/10/05/investing/ozempic-food-companies/index.html
https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery
https://health.ucdavis.edu/blog/cultivating-health/ozempic-for-weight-loss-does-it-work-and-what-do-experts-recommend/2023/07#:~:text=Ozempic%20works%20by%20mimicking%20a,the%20effect%20of%20bariatric%20surgery
https://news.yahoo.com/ozempic-may-impact-food-industry-134803034.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAABggXgUCYg2z3bhUk87B5itBFqNTfPMqhno783zhd7LfYcvSvR_heqiEIeTKhCzBGEZZGlgPwEHBQr2fZtWL0uvIUmkgHoe8chrGO-TWnOUrFqQxad7xXbZnyeKIlgla_4WOek_fCchYqLZ0e-xnLkXsA4DKVkwH3I91n877Nh3S
https://www.uschamber.com/co/good-company/launch-pad/companies-monetize-consumer-demand-for-street-food
https://restaurant.org/research-and-media/research/economists-notebook/analysis-commentary/restaurants-surpassed-pre-pandemic-employment-peak-in-september/
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In this episode, Justin Khanna returns to discuss many, many topics. We start out with the potential decline in culinary school enrollment and interest due to effects of the industry and the high cost of entry. We then discuss the Michelin Guide in Denver and its overall effect on food scenes. We then discuss an interesting topic on a recent David Chang podcast episode. We go into Web 3.0 opportunities for restaurants, discuss the Mr. Beast lawsuits and much more.
Find Justin's work at https://www.justinkhanna.com/ and find him on socials @justinkhanna
Washington Post Culinary School Article: https://www.washingtonpost.com/food/2022/08/30/culinary-school-enrollment-down/
Michelin Guide Costs Article: https://www.nytimes.com/2023/09/12/dining/michelin-star-restaurants-america.html
How Michelin Affects Dining Scene Article: https://www.eater.com/23671647/michelin-effect-restaurants-vancouver-stars
NY Times Blackbird funding announcement: https://www.nytimes.com/2023/10/04/dining/blackbird-resy-founder-ben-leventhal.html
David Chang Podcast Clip: https://www.instagram.com/reel/Cxd62XnSk46/?igshid=MzRlODBiNWFlZA==
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On this episode of the podcast, Mary King returns to talk all things food industry. Mary King is a restaurant veteran with over fourteen years of hospitality experience, most of them in management. With experience in everything from coffee shops to Michelin-star fine dining, she has seen multiple operations from the inside. She now shares her industry knowledge on the small-business-focused digital publication Fit Small Business as a staff writer and restaurant specialist. You can find her on LinkedIn or Fitsmallbusiness.com. We chat about ghost kitchens, food AI, restaurant stories, food writing and much more.
Checkout https://fitsmallbusiness.com/ for many helpful resources for food business operators
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In this episode, I go over the lawsuits regarding MrBeast Burger and Virtual dining Concepts and the effects this can have on ghost kitchens and dining in the future. I also discuss AI recipe work being done in restaurant settings and what this could mean for the future of food. I also give a quick podcast update.
Links:
https://www.washingtonpost.com/food/2023/08/01/mrbeast-sues-partner/
https://www.washingtonpost.com/food/2023/08/08/mrbeast-burger-lawsuit-virtual-dining-concepts/
https://www.nbcdfw.com/entertainment/the-scene/velvet-taco-presents-chat-gptaco-created-using-ai/3293613/
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On this episode I chat with Chef Brother Luck. Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and the Today Show. But Brother's influence extends beyond the kitchen. As a passionate advocate for mental health awareness, he frequently shares his journey through his highly reviewed memoir, "No Lucks Given: Life is hard but there is hope." Brother's passion for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online. In this episode we talk about his career, managing in food business, mental health, thoughts on the industry and much more.
Links:
Website chefbrotherluck.com
Facebook @chefbrotherluck
TikTok @chefbrotherluck
IG @chefbrotherluck
LinkedIn @chefbrotherluck
Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/
Line Cook Thoughts Newsletter: linecookthoughts.com
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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
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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/
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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!
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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/
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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.
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On this episode, I chat with Jasmin Vitolo Parks-Papadopoulos. Here is her bio in her own words:
"I am Jasmin Vitolo Parks-Papadopoulos, former toxic Chef, currently Certified Life Coach. For years I struggled with High Functioning Anxiety, and it wasn’t until I delved deep into my behavioral patterns and life choices, that I could see how my most harmful traits and habits were nestled into the profession I had chosen. A product of the Great Resignation, I came to CHOW in 2020 for support in detaching myself from an industry that I had hidden my discomfort in for so long. I needed to find new ways forward and surround myself with people, like myself, who were struggling to establish their identity and support their mental health.
Now as a part of the CHOW team, I am passionate about building an interactive community that extends everyone the accepting and warm welcome I received when joining CHOW. My goal is to increase visibility for our organization and spread the word about our message."
In the podcast we talk about how the industry can lead to poor mental health management, why burnout should not be a marker for success, actionable steps to care for your mental health and much more.
Go to chowco.org for all the resources available to you to manage your mental health.
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On this episode, I chat with Graham MacLennan. Graham MacLennan is a lawyer based in Vancouver, British Columbia. About 15 years ago, he started volunteering in restaurant kitchens to develop his cooking skills. From 2015 to 2017, Graham stepped completely away from the office world to travel and cook professionally. In Vancouver, he worked with the teams at Burdock & Co. and Harvest Community Foods. He cooked aboard the schooner Passing Cloud in the Great Bear Rainforest and Haida Gwaii with the eco-tourism team at Outer Shores Expeditions. As well, Graham considers himself very lucky to have cooked with some amazing chefs in his favourite city to visit, Las Vegas.
Graham returned to legal practice in 2017 and started his podcast Cheftimony to stay connected to the culinary world. Since he’s worked with many chefs and many lawyers over the years, those are the people Graham talks to most often on his show. While the chefs know the food best, the lawyers have lots to say on the topic!
In the episode, we discuss Graham's journey into learning how to cook in a professional kitchen. We discuss the similarities and differences of law and food. Graham shares advice on those questioning their own career journey and we chat about what the food world could learn from a more structured career path in law.
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Hello and welcome back to the show. Today's episode is a guest interview by yours truly on the Best Served Podcast. Jensen Cummings, the host of the show, and I chat about cooks and career mobility. We talk about the longevity of cooking as your career, why we hold certain celebrity chefs on pedestals and much more. Huge thank you to the Best Served team for letting me share this interview with you all.
Best Served does some amazing content. Go check out their website using this link: https://www.bestservedpodcast.com/
You can check out there Facebook page with loads of industry related content here: https://www.facebook.com/BestServedPodcast
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In this episode I dive into the idea of why just focusing on cooking is not enough to lead a successful career. You need all of the knowledge surrounding the food you cook in order to create the guidelines of your creativity and innovation. Leading restaurants may have great food but often can fail due to a lack of actually attaining a sustainable business. And caring for and showing up for yourself is just as important in order to keep pushing in your own skillset. All of this and more is covered in this episode.
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On April 3rd the culinary world lost a teacher and a mentor to many. Jerry Fischetti was a professor I had in college who profoundly impacted the way I saw mental health care, self care and empathy within the food industry. This is a re-published episode from 2019, in which he was one of the first guests on the show when I started out. I hope listening gives you the insight into why so many respected Professor and the way he saw and cared for the students of the culinary world. I'll forever be grateful for the time spent knowing him and hope sharing his message honors him in some way. Below is the post sharing on how great of a person he was per The Culinary Institute of America Alumni Network: Celebrating Jerry Fischetti '78
The CIA received incredibly sad news that Professor Jerry Fischetti’78 passed away on Monday, April 3, 2023, after a brief illness. He retired from the college in 2021 but continued to teach online through the fall semester. Professor Fischetti was beloved by students, fellow faculty and staff.
Professor Fischetti joined the CIA faculty in 1998 and was a member of the opening team for the Apple Pie Bakery Café. As a member of the School of Business and Management, he taught a variety of courses including Professionalism and Life Skills, Organizational Behavior, Human Resource Management, and Introduction to Hospitality. He was selected faculty member of the year in 2011.
In addition to being an AOS graduate from the CIA, he completed a bachelor’s at Florida International University and a master’s at the Rochester Institute of Technology, Professor Fischetti spent many years in the hospitality industry before joining the college as a faculty member. He was director of catering at the Ritz-Carlton in Atlanta. His industry niche was private clubs, and he was food and beverage manager at Druid Hill Golf Club (Atlanta) and general manager of Kirkbrae Country Club (Providence).
Professor Fischetti’ s true calling was in the classroom. He loved his students and teaching, and his students loved him. A student wrote in a reflection paper the following:
“Professor Fischetti is more than just a hospitality expert, he is a dreamer, a romantic and a storyteller. He taught us that if you can dream it you can do it. Many people dream about retiring in Europe, but he actually did it. His retirement plans inspire me to not hold back on my dreams but put words into actions. “
We all wish Jerry would have had more time living his best life in Portugal with Tonka, his four-legged companion, and many new friends. But his mark on countless students (and faculty and staff) has been immeasurable, and his memory at the CIA will live on. - Visa fler
