Line Cook Chronicles
Mark MendezFood essays, stories about working in a professional kitchen, and various meanderings of a chef without a kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 34 | Subscribers | Read | markmendez.substack.com |
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Latest Issues
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Pegao
My mom although not Puerto Rican, loved cooking Puerto Rican food, most notably arroz con gandules. She used the same beat up, black crusted pot over and over, although she referred to it as “well seasoned.” There was also an old dented wor...
A typical day isn't typical
When I awoke and sat up in bed I could feel a slight twinge in my lower back and when I got up to go to the bathroom my knees protested and voiced their displeasure. The first stop is always the electric kettle, I need to boil water to brew...
Rice by any other name...
I have been working on this off and on the past week or so and having a full-time job has proved challenging to stay on schedule, but I will do the best I can to keep these coming on a weekly basis. I am still getting used to being in a res...
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Chef trying to make sense of it all
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