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 | 33 | Subscribers | Read | markmendez.substack.com |
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Latest Issues
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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...
Writing a menu
Writing a menu is a daunting task. There are chefs that are so creative and talented they write a menu without regard to practicality, profitability, or ease of execution. They find a way to execute their ideas no matter how difficult or ob...
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Chef trying to make sense of it all
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