Walk the Line

Landon Cucinotta of the Sidecar Bar & Grille.

by Tim McGinnis

Job: Cook

Where: Sidecar Bar & Grille, 2201 Christian St. 215.732.3429. www.thesidecarbar.com

Who inspires you?
“Anthony Bourdain and Thomas Keller as far as cooks go, but I get small inspirations from everyone.”

Outside of work, what are you passionate about?
“Music, concerts, festivals, mountain biking, kayaking, snowboarding … I moved back from Montana less than two years ago.”

What makes you happy?
“A good concert, a good party, a good beer. No problems, when everything is going smoothly.”

If you could choose the last thing you’ll taste before you die, what would it be?
“A fresh hot soft pretzel.”

How did you get started working as a cook?
“I started dishwashing at age 15 at Medford Lakes Country Club and moved up from there. I loved it because it gave me a chance to travel. I’ve lived in Montana, New Orleans and now Philly.”

What do you like about working the line?
“The excitement, being busy as shit and freaking out but helping other people when they’re in the weeds. Meeting a wide range of people and working on my Spanish.”

What’s the most challenging part?
“People. Tempers flare after 10 hours on a hot line.”

Favorite horror story?
“I worked at this place where the dishwashers hung all the pans above the line. We were getting slammed and a pan slipped off and hit this cook in the head. He freaked out and pulled pan after pan off the hooks and threw them across the kitchen. It was such a small place, everyone was silent and watching.”

What advice would you give an aspiring cook?
“This isn’t the Food Network—it’s not glamorous. Be open-minded. Don’t take it personally. At the end of the night sit down and have a beer.”