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 •

Part 22: Many, many questions...

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

Mar 8 •

Part 21: Death to the Spiskrigare

In remembrance of things past

Feb 2 •

Part 20: Nothing Dies like Love or Restaurants

A story about chive flowers

Jan 12 •

Part 19: How to nail a kitchen trial shift

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

Jan 7 •

Part 18: Line cook procedural

Life in a day of a fine-dining cook

Nov 24, 2023 •

Part 17: Pork shank redemption

Christmas in a Swedish bistro

Oct 5, 2023 •

Part 16: As good as the last steak you cooked

Lessons from a kitchen summer job

Sep 14, 2023 •

Part 15: How Not to be a Ghost

The story of the first time I was fired

Aug 17, 2023 •

Part 14: The rise and fall of Nickel and Dime

Plus a secret link to a very special recipe

Jul 13, 2023 •

Part 13: The escape room

The small world of Stockholm restaurants

Jun 15, 2023 •

Part 12: Fluffer in the Cold Section

A tale of finding joy in a difficult kitchen

Jun 1, 2023 •

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts