ABOUT THIS PODCAST 🔗
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.
Hosts:
Update frequency:
every 45 days
Average audio length:
52 minutes
Guest interviews
English
United States
227 episodes
since Dec. 20, 2018
episodic
AUDIENCE OF THIS PODCAST 🔗
~72.88% of listeners are from United States.
🇺🇸
US
72.88%
🇵🇭
PH
8.47%
🇬🇧
GB
4.66%
🇨🇦
CA
3.81%
🇪🇸
ES
2.54%
🇰🇷
KR
1.69%
🇦🇺
AU
0.84%
🇧🇬
BG
0.84%
🇯🇵
JP
0.84%
🇳🇱
NL
0.42%
🇬🇷
GR
0.42%
🇭🇰
HK
0.42%
🇨🇿
CZ
0.42%
🇩🇴
DO
0.42%
🇪🇨
EC
0.42%
🇽🇰
XK
0.42%
🇵🇱
PL
0.42%
Others
0.07%
* Data source: directly measured on Listen Notes. real-time
LATEST EPISODE 🔗
In this episode, Ray returns to share the work he has been doing over the past year, co-hosting the Repertoire podcast with Justin Khanna. He reflects on the Line Cook Thoughts podcast, nd preview
Links:
📺 Repertoire YouTube ChannelSubscribe on YouTube
🎙️ The Repertoire PodcastListen on Spotify
SEARCH PAST EPISODES
Search past episodes of Line Cook Thoughts.
PREVIOUS EPISODES 🔗
In this episode, I break down how GLP-1 drugs are already affecting consumer spending and what restaurants need to do to be prepared. I then focus on decision-making and how it can better your career, using real-world examples from those within the Line Cook Nation. From there, we discuss a NY Time…
In this episode, I chat with Arturo Rojas. Arturo is the CDC for Antico Nuovo, a restaurant based in Los Angeles, California. In this episode, we discuss kitchen leadership, the unique cooking setup his kitchen offers, and how he manages creativity and consistency within one of LA's hottest restaur…
In this episode, I start by discussing the viral response of a Threads I posted a few weeks ago, asking what annoying restaurant trends people want to see gone in 2025. I then go over a Reddit question on how to get better when you have limited cooking time in a kitchen. Finally, I share my thought…
In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines.…
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 mistake…
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…
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 th…
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 McDon…
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 ca…
Disclaimer: The podcast and artwork embedded on this page are from Line Cook Thoughts, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
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