208 episodes

A podcast focusing on the everyday workers of the food service industry. I strive to promote cooks and other food service workers, and give an audio experience that help listeners relate to these stories. Send your stories to@linecookthoughts on Instagram.

Line Cook Thoughts Line Cook Thoughts

    • Arts
    • 4.9 • 53 Ratings

A podcast focusing on the everyday workers of the food service industry. I strive to promote cooks and other food service workers, and give an audio experience that help listeners relate to these stories. Send your stories to@linecookthoughts on Instagram.

    Episode 212: Brooklyn Pasta Lab with Michael Pini

    Episode 212: Brooklyn Pasta Lab with Michael Pini

    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

    • 50 min
    Episode 211: Interviews, Culinary Recruiting and More Job-Seeking Tips with Maura McMahon

    Episode 211: Interviews, Culinary Recruiting and More Job-Seeking Tips with Maura McMahon

    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

    • 1 hr 1 min
    Episode 210: 5 Years of LCT, CosMc's and Customer Sentenced to Fast Food

    Episode 210: 5 Years of LCT, CosMc's and Customer Sentenced to Fast Food

    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

    • 45 min
    Episode 209: The Return of Hanalei Souza

    Episode 209: The Return of Hanalei Souza

    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

    • 54 min
    Episode 208: Andrew Friedman On His New Book "The Dish"

    Episode 208: Andrew Friedman On His New Book "The Dish"

    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

    • 1 hr 10 min
    Episode 207: Street Food Dominance in CPG, Staffing Levels And Medication Affecting The Food Industry

    Episode 207: Street Food Dominance in CPG, Staffing Levels And Medication Affecting The Food Industry

    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/

    Find the newsletter at linecookthoughts.com

    • 35 min

Customer Reviews

4.9 out of 5
53 Ratings

53 Ratings

OliviaRJo ,

Great topics

Just started listening recently and I do love the array of topics Ray presents, as well as the different view points surrounding these topics. Thanks for including issues affecting women in the industry too!

Gavin ✝️ ,

Lady Line Cook

I love this woman! ❤️

Holly Verbeck ,

Great Guests!

I love the guests on the episodes because they bring a ton of flavor to the world of chefs! Just hearing how they got started and where they come from, it’s intriguing to know the culinary industry is so universal!

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