Part 18: Line cook procedural
Tony Hawk, crispy socks, and the Twitter weirdo
Miso and hazelnut pumpkin bread
Roast chicken (and burnt cabbage butter)
How to work like a chef
Cloudberries, coffee bavarois, and meringue
Introducing the Notebooks of a Line Cook
Part 17: Pork shank redemption
Welcome to The Recovering Line Cook
A recipe for spiced pumpkin sorbet
How to build a restaurant dish
Part 16: As good as the last steak you cooked
A recipe for "kalakeitto" (Finnish fish soup)
Wild mushroom caramel (and other stories)
A recipe for crucified salmon
Part 15: How Not to be a Ghost
6 things I really don't like 🥦🤨
"Most chefs would go insane if they had to do anything else."
A recipe for pineapple weed meringue pie
Part 14: The rise and fall of Nickel and Dime
A recipe for black sesame ice cream
A recipe for grilled butter
Part 13: The escape room
A recipe for honey yoghurt cake
A recipe for potato mille-feuille
A recipe for Finnish custard buns
Part 12: Fluffer in the Cold Section
Part 11: Scallops for Jodie Foster
Part 10: Memoirs of a Fine-Dining Flower Boy
Spring arrives and with it yeasty lemonade
Part 9: We like mash thick in London, actually.
On love and smoked lamb
Very little... almost nothing
Part 8: Five things I learned as a commis chef in London
Part 7: Dressing salmon in 18th century ruffs
Part 6: How to change your life completely
Part 5: The day I made daddy angry
What is Nordic food?
Part 4: Behind closed doors in the open kitchen
Part 3: Baby cooks the Family Meal
How I learned to say "yes, chef"
Part 2: Shaving pig heads in the basement
Part 1: No rules (as long as it's beautiful).
Now it's over, it's probably worth thinking about again.
Fika in late autumn
Spice: a recipe for fragrant pot-roast chicken
Restaurant cooking and the evolution of a dish