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Part 18: Line cook procedural
Life in a day of a fine-dining cook
Wil Reidie
Nov 24
37
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Part 18: Line cook procedural
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Part 17: Pork shank redemption
Christmas in a Swedish bistro
Wil Reidie
Oct 5
37
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Part 17: Pork shank redemption
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Part 16: As good as the last steak you cooked
Lessons from a kitchen summer job
Wil Reidie
Sep 14
34
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Part 16: As good as the last steak you cooked
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Part 15: How Not to be a Ghost
The story of the first time I was fired
Wil Reidie
Aug 17
26
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Part 15: How Not to be a Ghost
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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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Part 13: The escape room
The small world of Stockholm restaurants
Wil Reidie
Jun 15
17
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Part 12: Fluffer in the Cold Section
A tale of finding joy in a difficult kitchen
Wil Reidie
Jun 1
20
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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
15
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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
18
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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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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
17
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Part 8: Five things I learned as a commis chef in London
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