Line Cook Thoughts

I share the thoughts of foodservice workers. Sourced from posts on IG from foodservice workers. Listen to the Line Cook Thoughts Podcast.

[Line Cook Thoughts @Cookthoughts]

Super proud of this article. I wanted to help those in food understand the effects anxiety and stress can have on them while offering coping mechanisms. The new @platemagazine blog is out now: https://t.co/xpgdcRSkoG

[Line Cook Thoughts @Cookthoughts]

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.

[Line Cook Thoughts @Cookthoughts]

Poor leadership in kitchens, IMO, is in part due to a loss of clarity that it is the cook, the dishwasher, and all other workers that produce the end product. It is the combined effort of talented individuals that allow for revenue and profit. Poor leadership leaves them behind.

[Line Cook Thoughts @Cookthoughts]

New episode out now! https://t.co/9cZNFVRNmT

[Line Cook Thoughts @Cookthoughts]

What’s the worst piece of advice you’ve gotten from someone in the food industry and why?

[Line Cook Thoughts @Cookthoughts]

What’s an annoying restaurant menu trend you hope is gone in 2025?

[Line Cook Thoughts @Cookthoughts]

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.

[Line Cook Thoughts @Cookthoughts]

The podcast returns. Available on all podcast platforms! https://t.co/SSBWXTNQ38

[Noah Verrier @NoahVerrier]

My oil painting of Capri Sun & Hot Pocket

[Line Cook Thoughts @Cookthoughts]

Buttered noodles with lots of parm and black pepper will always do the trick.

[DadChef @the_dadchef]

What’s your go to meal when you’re lazy and don’t want to cook?

[Line Cook Thoughts @Cookthoughts]

What’s one piece of advice you’d give a new restaurant operator managing a kitchen in 2025?

[Line Cook Thoughts @Cookthoughts]

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. 💭

[Line Cook Thoughts @Cookthoughts]

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.

[lil boo hag. @thizzg843]

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.

[Mark Patton @mpatton76]

@Cookthoughts 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

[Line Cook Thoughts @Cookthoughts]

@mpatton76 Thank you for sharing 😂

[Line Cook Thoughts @Cookthoughts]

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 👇

[Line Cook Thoughts @Cookthoughts]

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!

[Taffy Elrod | All I do is Cook (she/her) @Chefelrod]

I am so excited to be able to share this! Collaborating with @alliago and @SawyerCloud on a Juneteenth Celebration Cookbook is a dream come true!