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Part 23: Empty Handed and Nothing Left Behind
The final chapter of the Memoirs of a Line Cook
Mar 22, 2024
•
Wil Reidie
52
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Part 23: Empty Handed and Nothing Left Behind
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Part 22: Many, many questions...
Many, many questions or Why I stopped worrying about being a great cook
Mar 8, 2024
•
Wil Reidie
20
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Part 22: Many, many questions...
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Part 21: Death to the Spiskrigare
In remembrance of things past
Feb 2, 2024
•
Wil Reidie
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Part 21: Death to the Spiskrigare
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Part 20: Nothing Dies like Love or Restaurants
A story about chive flowers
Jan 12, 2024
•
Wil Reidie
21
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Part 20: Nothing Dies like Love or Restaurants
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Part 19: How to nail a kitchen trial shift
On the occasion of this newsletter's one-year birthday!
Jan 7, 2024
•
Wil Reidie
44
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Part 19: How to nail a kitchen trial shift
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Part 18: Line cook procedural
Life in a day of a fine-dining cook
Nov 24, 2023
•
Wil Reidie
47
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Part 18: Line cook procedural
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Part 17: Pork shank redemption
Christmas in a Swedish bistro
Oct 5, 2023
•
Wil Reidie
39
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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
Sep 14, 2023
•
Wil Reidie
42
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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
Aug 17, 2023
•
Wil Reidie
29
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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
Jul 13, 2023
•
Wil Reidie
14
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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
Jun 15, 2023
•
Wil Reidie
19
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Part 13: The escape room
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Part 12: Fluffer in the Cold Section
A tale of finding joy in a difficult kitchen
Jun 1, 2023
•
Wil Reidie
23
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Part 12: Fluffer in the Cold Section
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