I'll be on WIND Radio 560 AM Chicago's Geoff Pinkus show, Sunday August 19, talking about Restaurants, Cooking, Culinary Schools, and my Book "Cooking On The Line". You can also watch or listen via Internet as the show Streams Live. Cheers!
What I Know Now.....is an extension of my book, Cooking On The Line. I will include: tips, tricks, recipes, and commentary, on all things food, cooking, and restaurants. This of course is from the perspective of a restaurant line cook, the guy who actually makes your food.
Saturday, August 18, 2012
Radio Appearance Sunday August 19
I'll be on WIND Radio 560 AM Chicago's Geoff Pinkus show, Sunday August 19, talking about Restaurants, Cooking, Culinary Schools, and my Book "Cooking On The Line". You can also watch or listen via Internet as the show Streams Live. Cheers!
Tuesday, May 8, 2012
James Beard Foundation Book Awards
Congratulations to Gabrielle Hamilton and many thanks to the James Beard Foundation for considering Cooking on the Line.....for the Writing and Literature award.
Friday, March 23, 2012
Restaurant Tip
If you go to a Restaurant 5 minutes before it's posted closing time, do not expect great food!
5 Star Review from Goodreads
AnnMarie Marranzini's review
Loved it! Read it cover to cover in one sitting. Wonderful narrative for foodies and people who love restaurants. http://t.co/withMLqW
Thursday, February 16, 2012
From Twitter about "Cooking on the Line"
Thomas Cannell @Tcanz
@waynecohen I picked it up by chance and it is my top read along with roasting in hells kitchen! Read it in a day couldn't put it down!
Friday, July 29, 2011
Skyline Newspapers Review of "Cooking On The Line"
"YOU CAN DEVOUR “COOKING ON THE LINE,” a new book by food lover Wayne Cohen who became a professional line cook at 50. In this delicious autobiography, Wayne gives credit to chef Tony Priolo of Piccolo Sogno, chef Martial Noguier of Bistronomic and others for allowing this novice a chance to show his work ethic and love of good food. You will salivate, and wince, as Wayne slaves and reveals all the passion that goes into creating fine dishes. (He even shares a few easy recipes.) Cohen is working now at Piccolo Sogno and everyone who reads his book will have a deep appreciation for the hard work and devotion that makes a kitchen produce the exceptional cuisine we often take for granted. -by Ann Gerber
Friday, July 8, 2011
Another 5***** Star review from Amazon
5.0 out of 5 stars Great Story!!, May 27 2011
By
This review is from: Cooking on the Line (Paperback)
Great story whether you want to become a linecook or are just interested in making a career change. Well written, at times you feel you're right in the kitchen with Wayne just praying that the dishes are going to get out in time. His advice on becoming a linecook is very insightful, so if you can't take the heat, STAY OUT OF THE KITCHEN!!
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