I share the thoughts of foodservice workers. Sourced from posts on IG from foodservice workers. Listen to the Line Cook Thoughts Podcast.
Joined February 2019
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The dishwasher crisis is simply the lack of recognition, dignity, or care for those who are the backbone of the restaurant industry. When we as a society decide not to care for them, we cannot expect others to fill in. Care for those behind the scenes is vital.
Don’t ghost on restaurant reservations. It’s a thoughtless act that severely hurts a food business that DESPERATELY needs every guest they have planned for on the books.
Time away can be the best when you feel burnt out, unfocused, and uninspired. Coming back with what you learned from an outside perspective is how you better your work and the final product you provide. Time away can sometimes be the best option when nothing else is working. 💭
Showing up is the single most important thing you can do. Whether it be in the kitchen, for a project you are working on, or for the people around you. Getting yourself to commit to doing the act itself is the most important step to hitting goals in and outside of the industry.
Line Cook Thoughts retweeted
Next year I’ll be at essence fest. I’ll be at aspen food and wine. I’ll be at art Basel. I’ll be at SXSW. I’ll be on tv. I’ll have my book deal. All in due time. All due to my hard work. Manifesting it.
Line Cook Thoughts retweeted
I got it in my head to try a maple glaze with venison. it was an abomination that my wife hasn't let me live down 20 years later
What’s one dish or flavor combination you were so sure would work, that ended up being a total failure? Share in the comments below 👇
I’d love to speak with a chef who has experience and expertise in making Pho. Looking to do some deep dive content into specific dishes. Any recs, please send my way!
Line Cook Thoughts retweeted
Tonight’s @beardfoundation media awards largely lifted up reporters who covered food labor issues, especially the people who grow our food and what they face. Naturally these reporters made their acceptance speeches about those workers. So proud to be in this room. 💪 – at Chicago, IL
New episode on the fear of judgement and failure out now open.spotify.com/episode/2xZ…
Sunk cost does not exist in food. Yet its what so many are taught is reality when they want to make a change in kitchens or even job type. Your skills are transferable and you are capable of moving into new work if needed.
