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Part 16: As good as the last steak you cooked
Lessons from a kitchen summer job
Wil Reidie
Sep 14
31
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Part 16: As good as the last steak you cooked
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13
Part 15: How Not to be a Ghost
The story of the first time I was fired
Wil Reidie
Aug 17
25
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Part 15: How Not to be a Ghost
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15
Part 14: The rise and fall of Nickel and Dime
Plus a secret link to a very special recipe
Wil Reidie
Jul 13
12
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Part 14: The rise and fall of Nickel and Dime
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6
Part 13: The escape room
The small world of Stockholm restaurants
Wil Reidie
Jun 15
16
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Part 13: The escape room
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8
Part 12: Fluffer in the Cold Section
A tale of finding joy in a difficult kitchen
Wil Reidie
Jun 1
19
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Part 12: Fluffer in the Cold Section
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10
Part 11: Scallops for Jodie Foster
And breakfast with Shia LaBeouf
Wil Reidie
May 25
25
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Part 10: Memoirs of a Fine-Dining Flower Boy
How not to make friends among Stockholm's Michelin elite
Wil Reidie
May 18
14
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Part 10: Memoirs of a Fine-Dining Flower Boy
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Part 9: We like mash thick in London, actually.
How to impress among Stockholm's fine-dining elite
Wil Reidie
Apr 23
17
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Part 9: We like mash thick in London, actually.
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9
Appetite
A short piece on food and loss
Wil Reidie
Mar 23
14
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Appetite
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3
Part 8: Five things I learned as a commis chef in London
and one thing I'm still learning every day
Wil Reidie
Mar 16
16
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Part 8: Five things I learned as a commis chef in London
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Part 7: Dressing salmon in 18th century ruffs
And other things I learned at culinary school
Wil Reidie
Mar 9
7
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Part 7: Dressing salmon in 18th century ruffs
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Part 6: How to change your life completely
Step one: watch Star Wars
Wil Reidie
Mar 2
12
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Part 6: How to change your life completely
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