In this episode of the Line Cook Thoughts Podcast, Ray reflects on his return after a year-long hiatus, sharing insights on the restaurant industry, advice for new cooks, and the recent resurgence of Chili's. He emphasizes the importance of support in the kitchen, the value of learning from mistakes, and the significance of mental and physical health in the culinary profession. The episode also explores the evolving landscape of the food industry and the podcast's future direction, focusing on current trends and valuable lessons for both cooks and restaurant operators.

Links:

Chili's CNBC: https://www.cnbc.com/2024/09/14/heres-why-americans-are-going-back-to-chilis-.html

Chili's Read The Joe: https://readthejoe.com/business/chilis-serves-up-comeback-with-more-focused-menu-value-oriented-items/

Reddit: https://www.reddit.com/r/cooks/comments/1gdogry/new_job/

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

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

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

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/ Find the newsletter at linecookthoughts.com

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== Subscribe to the newsletter at linecookthoughts.com

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 Subscribe to the newsletter at linecookthoughts.com

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/ Sign up for the newsletter at linecookthoughts.com

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