This Legendary Chef Tells it His own Way- Jeremiah Towers

Happy Saint Patrick’s Day!! Pasta is always the best alternative to anything.

“Is she kidding??! I want my corn beef and cabbage” -you say! 

And yes! You should have had a delicious Reuben Sammie today with melted Swiss cheese and sauerkraut. I did!!! And while you nosh on leftover corned beed dipped in mustard you should also check out a few other things, like @linecookthoughtsnew podcast! Today he interviews  Jeremiah Tower (@tower.jeremiah) one of the first celebrity chefs known for bringing the farm to table movement forward in California. He starred in Jeremiah Tower, The Last Magnificent produced by Anthony Bourdain. And he has won a few James Beard Awards in his time as a chef. He’s pretty incredible and quite legendary.

On this episode, I speak with one of the first Chefs who sparked the ingredient revolution, Jeremiah Tower. Known as one of the first Celebrity Chefs, we chat about his impact and what he did as A Chef. We then chat about his views on the modern food industry and he also gives some advice to cooks.

I'll be Honest, Knives are not my Favorite Kitchen Tool... But, Maybe I Just Need Something a Little More Stylish

I love food cut pristinely and perfect. Perfect circles and straight edges are my things, but knives have never been my favorite kitchen tool. Sometimes I envy chefs and cooks that take pride in a good Japanese Knife -at least to me that still seems to be the trend- but I could never find appeal. I remember my first experience working in a fine dining kitchen and one of the sous chefs made fun of my German knife. The one CIA provides you in your knife kit. I always came to its defense, really, it was fine after a good sharpening. Especially, a good $3 sharpen at Warren’s Cutlery, the place where all CIA kids went.

This week host Ray Delucci of Line Cook Thoughts interviews Dillon Marra, a chef turned knife maker! And, his knives are kinda whimsical. Maybe, I just need to purchase something more stylish like this!?

Check out this podcast to see what Dillon has to say about his career as chef turned entrepreneur. He must love his knife skills!

What makes your Authenticity Tick?

Buffalo Wings, Habits, and Leadership and what they all have in common.

A podcast by host Ray Delucci of Line Cook Thoughts

I love the concept of Ray Delucci’s podcast this week on Line Cook Thoughts. He brings attention to the concept of authenticity and what it means to him. It’s challenging to create your own voice in what you strive to do every day. OR, as I would call it “culinary identity.” What makes you unique to the next ten people working in the same restaurant kitchen, test kitchen, photo studio, or set? The food industry is a micro example of all the careers to be had. But, nonetheless, how can you find your voice in what drives your passion? He also gives his opinion about leadership habits- solely in the kitchen scene- but could be well translated to any other creative and disciplined field.

Pastry Chefs are Pretty Cool

I always wondered if I should have gone to culinary school for baking and pastry? In hindsight, I think I’m slightly jealous of those who get to make pretty chocolate bonbons and decorate cakes with pink buttercream flowers. The pastry wing at the CIA is totally separate from the culinary kids and I always felt a little more at ease going over to the other side. It always smelled like bread or warm chocolate! The worst it could smell was like burnt sugar and that’s not even terrible.

Jessica Scott must have felt the same way about desserts because she is rocking in her industry! Ray Delucci speaks with pastry chef Jessica about her rising career and now currently working at Bartong. In the past, she won Food Networks Dessert Games and a finalist for the season 3 Halloween Baking Championship. She is known for creating the Churro Eclair, which has got to be so delicious! I am very inspired by this and you should be too. Listen to Ray’s Podcast to hear all about her unique story!

On this episode, I speak with Chef Jessica Scott. She had been featured on Food Network, and is now the Pastry Chef of Barton G restaurants. She shares her story and gives advice for doing your best in the industry, and taking the chances to move forward with your career!

A Collab Effort with an inspiring Podcast

I am continuously inspired by Food Media trends so I am very happy to collaborate with and help promote my friend Raymond Delucci, host of Line Cook Thoughts on Spotify. Ray has began a podcast series that will highlight the thoughts of young and seasoned professionals in the food industry. What will their stories be? What have you yet to understand about the kitchen behind the scenes? While sharing the stories of those who are challenged, he inspires those to fine optimism in an industry that can be quite grueling.

Ray has interviewed rising culinary star EJ Lagasse, amongst many other talents who are making waves in the food world. Check out Ray’s podcast Line cook Thoughts every Sunday and Wednesday on Spotify!