Line Cook Chronicles
Mark Mendez, Liz 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 | 46 | Founded | 5 years ago | Last Issue | 3 months ago |
| Active | |||||
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markmendez.substack.comLatest Issues
What if we talked about mental health in professional kitchens?
Working in professional kitchens for well over 30 years has definitely shaped much of how I navigate life on a daily basis. Some of those experiences have taught me discipline, resilience, teamwork, organization, but some of those experienc...
Cooking shows
When I first watched this video, many many years ago, my brain imploded. Jean Banchet was someone I had never heard of, although I had heard of the restaurant where he worked Le Francais. The Great Chefs of Chicago was a show that ran on th...
Dinner with Mom
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In the 90’s I worked at an Italian restaurant called Spiaggia, it was in a large modernist build...
Blue Collar Man
(My old man is in the fedora on the left. This is taken in Bridgeport in the early 70s, the two guys next to him are my uncles. All blue collar men)
If the south side of Chicago had a smell back in the late 70s it would have been wet cemen...
The Interent makes me angry
I hate hot takes. Whenever I see them in my Substack feed I usually roll my eyes and archive them into oblivion. Most of the times I feel the authors of these hot takes are just trying to latch onto any trend in search of clicks and followe...
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| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Chef trying to make sense of it all
Restaurant lifer. Radio alum. Rusty piano player. Former bar owner and award winning wine gal - writing on modern drinking, music and the through line of hospitality.
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