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03/06/2025

“What I’d like to see changed is the perception of opportunities available in the hospitality industry. Sure, before long you’ll be talking to a bot at every drive-through. Digital interactions will replace human interactions in many areas of life. All of that will make the act of genuine hospitality that much more special, and restaurants will be among the few places where we still depend on human flesh-and-blood connections.” -

04/04/2025

Started a substack! Expect weekly food industry recaps, articles on the state of the industry and more. More news on the status of this page and brand to come. Thank you

24/01/2025

“I love being in the energy of a busy kitchen. It’s so much fun to play off of others in the kitchen. In the right environment, you can learn and grow so much. If I could change something in the industry, it’s people learning better skills in emotional intelligence to better manage their crew in the kitchen and meet them where they’re at.”-

10/01/2025

Latest podcast on 2025 predictions, decision-making, and more. Available on all platforms.

29/12/2024

New podcast episode out now with . We chat about his work , where he is the CDC. Arturo shares about the importance of consistency, his unique cooking setup, and much more. Available on all podcast platforms.

17/12/2024

“My name is Alonzo Zarco i’m originally from Mexico City, and immigrated to Canada 10 years ago.
Currently, I am the chef at Salt and Pepper Mexican Restaurant, and the creator of A Comer Food Events, where I holds pop-up events in different locations in Calgary and Mexico City. I am always trying to elevate My dishes using a foundation of traditional Mexican food and local food sources.

I am looking to contribute to Calgary’s thriving culinary scene by offering guests a unique dining experience. Most recently, I appeared in the food network show Diners, Drive Ins & Dives, with celebrity Chef Guy Fieri, mentioned on the culinary magazine “Savour”, and recently participanted at the Terroir Symposium.

“Cooking is about imagination, detail and perfect timing. It is essential to ensure the ingredients are used at their peak”.- .food.chronicles

12/12/2024

New episode out now, discussing some restaurant trends you all shared should go away in the new year. I also discuss how to get better as a professional cook when you work part-time, the boom in beverage-focused restaurants, and reflect on 6 years of Line Cook Thoughts.

09/12/2024

“I truly believe cooking comes out as a true expression of who we are and what we present and what kind of love we share; in that essence our beautiful industry could use more of us chefs lifting each other up clearing the ego thoughts and creating a toxic free environment for the younger generations of cooks.”-

04/12/2024

New podcast out now discussing the restaurant ghosting phenomenon, Alinea’s new concept, and the National Restaurant Association’s 2025 food trend projections. Available on all platforms.

03/12/2024

“The kitchen is the last meritocracy—a world of absolutes; one knows without any ambiguity at the end of each day how one did. There is no halfway” - Bourdain. The restaurant industry is one of the last places that the American dream still exists. It is truly one of the last careers with no minimum barrier for entry and potentially endless opportunity. I love the experiences I’ve had and the people I’ve met this past decade working in restaurants and I wouldn’t trade it for anything else.”-

26/11/2024

“I love working in the industry because I love bringing people together. And food acts almost as a catalyst, in bringing people together to bond, to share stories, build relationships, and so much more. It can also remind people of fond memories, help make new ones, etc. Food has so much impact and I’m so privileged to get to not just see those impacts everyday but also have a hand in making it. A quote I like very much is actually from “The Bear”. It’s “every second counts”. It applies to so much more than just kitchen life. Having this mindset in everything that you do, it’ll bring you far. If there’s one thing I’d like to change about the industry, it would be the way we treat/lead/guide our own people, our own teams.
That we could learn to be hospitable and gracious towards each other the way we are to our guests.“-

25/11/2024

Don’t forget to check out the new podcast, available on all podcasting platforms!

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