Memoirs of a Line Cook

Part 23: Empty Handed and Nothing Left Behind

The final chapter of the Memoirs of a Line Cook

Mar 22, 2024 • Wil Reidie

Part 22: Many, many questions...

Many, many questions or Why I stopped worrying about being a great cook

Mar 8, 2024 • Wil Reidie

Part 21: Death to the Spiskrigare

In remembrance of things past

Feb 2, 2024 • Wil Reidie

Part 20: Nothing Dies like Love or Restaurants

A story about chive flowers

Jan 12, 2024 • Wil Reidie

Part 19: How to nail a kitchen trial shift

On the occasion of this newsletter's one-year birthday!

Jan 7, 2024 • Wil Reidie

Part 18: Line cook procedural

Life in a day of a fine-dining cook

Nov 24, 2023 • Wil Reidie

Part 17: Pork shank redemption

Christmas in a Swedish bistro

Oct 5, 2023 • Wil Reidie

Part 16: As good as the last steak you cooked

Lessons from a kitchen summer job

Sep 14, 2023 • Wil Reidie

Part 15: How Not to be a Ghost

The story of the first time I was fired

Aug 17, 2023 • Wil Reidie

Part 14: The rise and fall of Nickel and Dime

Plus a secret link to a very special recipe

Jul 13, 2023 • Wil Reidie

Part 13: The escape room

The small world of Stockholm restaurants

Jun 15, 2023 • Wil Reidie

Part 12: Fluffer in the Cold Section

A tale of finding joy in a difficult kitchen

Jun 1, 2023 • Wil Reidie

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