The Recovering Line Cook

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Diary of a Line Cook
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Memoirs of a Line Cook
How to Fail at Being Finnish
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Welcome to The Recovering Line Cook
Get started here my friends...
 • 
Wil Reidie
Notes from the world's "happiest" country
And a word on what's coming next from me
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Wil Reidie
33
A Grumpy Line Cook's Rant about Social Media "Chefs"
A long(ish) read in defence of knowing what you're talking about
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Wil Reidie
96
Roast chicken (and burnt cabbage butter)
Try the grey stuff, it's delicious...
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Wil Reidie
38
Diary of a Line Cook: Number 3
Birthday discount, global psyops, and the motivation to cook for guests I never meet
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Wil Reidie
11

Memoirs of a Line Cook

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Part 23: Empty Handed and Nothing Left Behind
The final chapter of the Memoirs of a Line Cook
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Wil Reidie
39
Part 22: Many, many questions...
Many, many questions or Why I stopped worrying about being a great cook
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Wil Reidie
4
Part 21: Death to the Spiskrigare
In remembrance of things past
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Wil Reidie
9

Notebooks of a Line Cook

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A recipe for pork, girolles, and burnt apricots
Something unseasonally seasonal
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Wil Reidie
22
A Line Cook's 65th Newsletter Spectacular
And a return to pineapple weed
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Wil Reidie
4
A Line Cook's Guide to... Cooking Steak
And a fresh condiment to eat along with it
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Wil Reidie
31

Recent posts

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A Line Cook's Rant About... Cooking
Plucking pheasants, "teledildonic" accoutrements, and the other problem with UPFs.
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Wil Reidie
7
A recipe for pork, girolles, and burnt apricots
Something unseasonally seasonal
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Wil Reidie
22
A Very Finnish Midsummer
New potatoes, smoked meat, and Finnish sauna etiquette
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Wil Reidie
13
The Recovering Line Cook
The Recovering Line Cook
I write essays inspired by my life as a restaurant cook. Subscribe for memoir stories, restaurant cooking tips, and my favourite recipes.
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The Camont Journals with Kate Hill
The Camont Journals with Kate Hill
Kate Hill

The Recovering Line Cook

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