Explore every episode of The Private Chef Podcast - Serving the 1%
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Pub. Date
Title
Duration
05 Oct 2022
The Private Chef Podcast - Serving the 1%
00:10:20
In every dish a chef makes lies a part of his genius, lies a part of his life.
Wanna know the next step of your journey as a chef?
05 Oct 2022
Episode 1: What it takes to Cook for the Best Athletes in the World
00:55:23
Growing up with a keen interest in cooking, Chef James got his first job as a trainee chef in a country pub at 17. He worked there for two to three years, improving his cooking skills and finding his passion in the kitchen.
Chef James eventually got an offer to work as a Chef de Partie at a golf club that runs several hotels in London, where he became a sous-chef at the age of 19. He later transferred to a Michelin Star restaurant called Pennyhill Park, where his skills drastically improved.
Chef James’ pursuit of his passion for cooking has led him to be a private chef, earning a comfortable amount while doing the thing he loves most.
Listen to Chef James’ story from being a country pub chef into a private chef in this new episode of The Private Chef Podcast:
Growing up with a mom who’s a caterer and a dad who owns a grocery store, Chef Seis has always been surrounded by different kinds of food. His interest in food, however, grew later in life than most.
His culinary journey began upon encountering a culinary school brochure to which he felt fascinated and applied. After finishing his degree and entering the culinary space, Chef Seis found his aptitude and passion for cooking.
Chef Seis met many different mentors in his career, learned other cooking techniques, styles, and dishes, and eventually entered the private culinary sector. He competed with the celebrity chef Bobby Flay in 2016, proving his kitchen expertise.
With the desire to spend more time with his family, Chef Seis took advantage of his decades of experience and took a private chef job. He can earn better and have the extra time to bond with his family.
Listen to Chef Seis' journey of finding the perfect family to cook for in this new episode of The Private Chef Podcast:
Providing the BEST food experience to your client is not ONLY about cooking delicious food. Bring delight to your clients with every dish you serve by giving them the Next Level Italian Hospitality!
Chef Chris LaVecchia shares the secrets known only by the top-performing chefs. In this podcast, you will learn how to… 👉Adapt to your kitchen as a workplace 👉Quickly master your kitchen skills 👉Find ways to provide the best food experience 👉Know the right moment to revamp 👉Properly market your brand
Listen to Chef Chris LaVecchia's journey and learn the secrets of providing the best experience to your clients in this episode of The Private Chef Podcast:
Improving your cooking skills under constant pressure is not an easy task. Maybe it's time to embrace the kitchen heat to level up your skills and spice up your career!
Chef Ryan Luttrell shares his experiences and techniques on fine-tuning yourself to the household and becoming a well-rounded private chef!
Listen to Chef Luttrell's journey and insights on how to become an excellent private chef in this episode of The Private Chef Podcast:
Episode 5: How to Become an Exceptional Private Chef
00:58:51
Taking risks and having just the right arrogance will enable you to amplify your growth opportunities because becoming an exceptional private chef requires more than just putting food on your client's table.
Building a good reputation in the kitchen industry is extremely challenging, and it takes time and experience to really prove your worth in the kitchen arena. Dare to explore outside your comfort zone and learn more about the qualities that you need to have to become a top-notch Private Chef.
Don’t miss the chance to listen to her exclusive tips and insights on how to become a top-notch chef in this new episode of The Private Chef Podcast, available through:
Episode 6: How to Build Your Brand as a Private Chef
01:08:07
In this episode, Chef Yllan Laloum shares his experiences and practical tips on providing first-class service using the best local ingredients. He also shares his insights on how private chefs can harness the power of social media to create growth opportunities for their careers.
Chef Yllan is a private French chef from Europe’s leading culinary institution, Ferrandi. He has collaborated with numerous Michelin-starred leading figures such as Eric Frechon and Didier Oudil.
With twenty years working under the acclaimed kitchens of Le Bernadin, Pardon my French, and more, he brings his well-versed knowledge of international cuisine, French pastries, cheese, and wine to provide stellar services to high-profile clients like the president of the United States, and the Prince of Monaco.
This new episode of The Private Chef Podcast is available through:
Episode 7: QUALITY over QUANTITY: How to Find the Right Clients
00:57:08
Chef KJ Bradford started his pastry business at age 15 and steadily expanded his career by creating a market for himself. He discovered that creating your market by offering something unique to your clients is a great way to make them remember you, especially if you are a budding private chef.
In this episode, Chef KJ talks about his 20+ years of experience that made him a top-tier private chef.
Listen as he shares his wisdom for budding private chefs who want to grow their careers!
This new episode of The Private Chef Podcast is available through:
Episode 8: BE SOMEONE THEY CAN TRUST: As a Private Chef, You are More Than Just a Cook
00:46:13
As you learn to continue to improve your skills to make delicious dishes, you must also gain the trust of your clients. If you know how to do this, you are well on the way to becoming the complete package of a successful private chef!
In this latest episode, Chef Alexis Bondaroff shares her inspiring journey as a successful businesswoman. In over 20 years of gaining experience and building her career, she has owned a vegan restaurant and has become a highly sought-after private chef for families and large-scale catered events.
Join us in this episode as she discusses the best ways of finding the right people to help you grow your career as a private chef.
This new episode of The Private Chef Podcast is available through:
Episode 9: STOP wasting your time: Recognize the Red Flags of a Bad Client
00:53:36
In this episode, Chef David Shewmaker details how budding private chefs can make it big within the industry by unleashing their creativity. A prominent chef with over 25 years of experience under his belt, he worked in three and four-star restaurants in New York City and served as an executive chef at Pinewoods Camp and Meridian Pint.
👉Listen to his wonderful insights and discover how budding private chefs can unleash their inner creativity and become successful in their careers.
This new episode of The Private Chef Podcast is available through:
Episode 10: The Most Important Rule in Working with the 1%
00:50:31
Always ensure that you give the highest quality service to any client by giving them exactly what they need and providing the environment they want to see. By being accommodating and connecting with your clients on a personal level, you are sure to set yourself apart from the competition.
In this episode, David Gonzalez, the owner of Domestic Placement Network and EstateJobs.com, shares valuable insights for budding professionals and entrepreneurs within the private service industry. As a former personal assistant and house manager to ultra-high-net-worth clients, his experience helps him provide quality household staff to top clients.
Listen to his inspiring journey and get insightful tips for a budding entrepreneur starting out in the industry.
This new episode of The Private Chef Podcast is available through:
Episode 11: DO THIS to Become a Successful Private Chef
01:13:19
Eating food is a social thing where you enjoy the meal, talk, laugh, and have fun. As a private chef, you ensure that the clients are having a good time and try to make them eat healthier with every delicious meal you create.
In this latest episode, we have Chef Rachel Muse, the owner of Talk Eat Laugh, a pop-up restaurant wherein she shows her passion through her cooking and is dedicated to bringing joy and people together around the table. Rachel encourages private chefs to make meals that will not only delight the tastebuds of their clients but also connect them with other people.
Listen to her amazing journey and learn how the power of words and laughter enhances the taste and flavor of every dish you make.
This new episode of The Private Chef Podcast is available through:
Episode 12: How To Make It BIG In The Food Industry
01:08:48
From creating the perfect menu to finding the right kitchen and equipment, Chef Alberto Lazzarino shares all his years of experience to give you the best advice to become a successful private chef.
An expert in Italian, French, Mediterranean, American, and Japanese cuisine, Chef Alberto Lazzarino has worked with numerous high-profile clients and celebrities and is passionate about serving only the freshest and healthiest dishes to his clients whenever possible.
Become a successful private chef by mastering your craft, making smart choices, and taking calculated risks. Listen to this new episode to learn how you can pull this off.
This new episode of The Private Chef Podcast is available through:
Episode 13: The Essential Skills of a World-class Butler
00:48:29
From working in luxury hotels to managing private estates, the world of butlering has something for everyone. Numerous opportunities are waiting for you in this exciting career path.
Meet Simeon Rosset, the owner and Head Butler of Rosset Bespoke Butlers. At Rosset Bespoke Butlers, he provides high-quality, well-trained butlers, chefs, and household staff for events, stately homes, and castles across the UK. With over 16 years of experience in the private service industry, Simeon is a seasoned professional with a wealth of knowledge and expertise to share.
Simeon's career in the industry began as a Head Butler at Leeds Castle. Since then, he has worked with prestigious European clients in various settings, including castles, shooting estates, super yachts, and palaces. His extensive background and skills make him a valuable resource for anyone seeking top-notch staff for their events or household.
If you're ready to take your private service career to the next level, don't wait any longer. Start working on mastering the art of private service today!
This new episode of The Private Chef Podcast is available through:
Episode 14: Every Chef Should Know This: The Science Behind Eating and Feeling Well
00:45:33
Working as a private chef can be a rewarding and challenging experience. It will allow you to learn new skills, improve your culinary techniques, and advance your career.
Chef Danila Roses, an accomplished and highly skilled professional in the culinary and health fields, shares inspiring advice on taking a step towards a healthier lifestyle. As a Certified Ayurveda Nutrition and Digestion Counselor with extensive knowledge and expertise in holistic nutrition and wellness, she creates nourishing and flavorful dishes catered to each client's needs.
So if you're ready to take the plunge and start your journey towards a successful career in private cheffing, don't wait any longer. Start learning, growing, and reaching for your dreams today.
This new episode of The Private Chef Podcast is available through:
Episode 15: Make the best meal possible: How to Create your Own Star Dishes
00:55:22
As a private chef based in Marbella, Spain, Chef Paolo specializes in creating luxury culinary experiences for high-end clients. He has had the opportunity to work with some of the world's top Michelin star chefs, and his Mediterranean-inspired dishes are sure to impress.
He didn't get the typical training that many chefs do, and he teaches himself everything he knows. He started his career in the music industry as a DJ, and he didn't think about food until later. Someone cooked him a delicious meal, inspiring him to learn about cooking. From there, he took classes and worked on his culinary dreams.
One of the keys to Chef Paolo's success as a private chef is his ability to take his experiences with him and use them to avoid problems. He says his goal is to create "zero problems" in his work.
Chef Paolo advises aspiring private chefs to always do their best in the few hours they work for their clients, and be sure to satisfy them very well. He also says that aspiring private chefs should be sure to have a wide repertoire of cuisines so that they can be confident in being hired by a variety of clients. He notes that everyone burns out occasionally, and he recommends finding ways to relax and recharge.
Stay tuned for more inspiring stories and amazing insights from some of the best private chefs in the world.
This new episode of The Private Chef Podcast is available through:
Episode 16: Helping Clients with Health Imbalances: Chef Charvi Altamirano's Approach to Nutrition
01:00:01
In this episode, you will learn from Chef Charvi Altamirano's vast experience and knowledge about the benefits of adding antioxidants to your diet, the power of eating clean, whole foods, and how she is helping clients with conditions like arthritis, diabetes, and cancer. You'll also get a glimpse into the creativity and flexibility of being a private chef and the important role that plant-based diets play in optimal health.
Chef Charvi’s journey to health and wellness is truly inspiring, and she will share her personal experience on maintaining a healthy diet and achieving a balanced lifestyle. She'll also share her insights on providing clients with the proper nutrition and finding foods that will help a client’s health imbalance.
This new episode of The Private Chef Podcast is available through:
Get Hired FAST in 2023: How to Properly Highlight Your Work Experience and Accomplishments
00:59:44
In this episode of the Private Chef Podcast, we're joined by Wendy Tuttle, the founder of Tuttle Hospitality Careers and a seasoned professional in the culinary and recruitment industries. Wendy shares her background and experience in the service industry and how her first job as a server shaped her career path. Wendy also shares her journey from working in the restaurant industry to working in the recruitment industry, connecting top talent with brands.
Wendy emphasizes the importance of graciousness when dealing with difficult customers in the service industry and how it's a superpower that can't be taught but can be developed through practice and care. She also talks about the current market dynamics and how the economy affects white-collar jobs and may eventually affect the restaurant industry. Wendy suggests that expressing genuine interest in the company and having a solid "why" for wanting to work for them can make a candidate stand out in an interview.
This episode is packed with valuable insights and tips for anyone in the service industry. Don't miss out, and hit the subscribe button to stay updated with our latest episodes. Thanks for tuning in!
This new episode of The Private Chef Podcast is available through:
Mastering the Art of Private Service: Secrets from a Decade-Long Pro
00:53:50
In this episode of the Private Chef Podcast, a seasoned estate manager consultant with over a decade of experience in the private service industry. Daniel shares his journey, starting from serving high net worth clients at his family catering business at the age of 12 to managing high-end events by 16 and eventually expanding his responsibilities to overseeing the staff of a 20,000 square foot home. Get insights into the consultant's role in supporting private staff members and personal assistants and the challenges they face in the industry. Discover the importance of adding value to the principal, having "shark skin," and balancing work quality with task volume.
Explore the creativity, resourcefulness, and entrepreneurial mindset needed in the private service industry and learn tips on building a strong network. Don't miss out on this opportunity to gain valuable lessons on self-worth, determination, and a positive attitude toward success.
This episode is packed with valuable insights and tips for anyone in the Private service industry, and we're grateful to have Daniel Eller as our guest.
This new episode of The Private Chef Podcast is available through:
Cooking for the Elite: The Biggest Difference between Restaurant Service and Private Cheffing
00:45:09
Welcome to Episode 19 of the Private Chef Podcast! We are thrilled to have Sam Bodine, a private chef from Atlanta. Sam has a passion for food and cooking, which he sees as his love language. After discovering his love for cooking, Sam enrolled in Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, and completed his internship at a five-star Italian restaurant in Scottsdale, Arizona.
Working as a private chef has allowed him to tap into his creativity and bring out the best in each ingredient. He never stops learning and always goes the extra mile to add maximum value to his clients. Sam emphasizes the importance of being adaptable and understanding the client's needs, which is the key to success in the private service industry. He attributes his success to his connection with clients and the appreciation of his value.
Sam's love for food extends beyond the plate, as he has seen its transformative power on a person's life, both inside and out. In this episode, Sam shares his journey and insights into the private service industry. Don't miss this opportunity to learn from one of the best in the business. Hit the subscribe button to stay updated with our latest episodes. Thanks for tuning in!
This new episode of The Private Chef Podcast is available through:
In this episode of The Private Chef Podcast, we're joined by the incredibly talented Chef Bruno Ponsot. With over 30 years of experience in the culinary industry, Chef Bruno shares his fascinating journey from his beginnings as a 16-year-old apprentice in France to becoming a highly sought-after private chef in California.
Chef Bruno reveals his tips and tricks for succeeding in the private chef industry, including the importance of building trust with the families you work for, finding the right balance in life, and approaching the job with a different mindset than you would in a restaurant.
This episode is a must-listen for anyone who is interested in becoming a private chef or wants to learn more about the industry. Tune in now to hear his insights and to take your culinary skills to the next level!
This new episode of The Private Chef Podcast is available through:
Welcome to episode 21 of the Private Chef Podcast! In this episode, I had the pleasure of interviewing Samantha Kennedy, a private chef from London with an incredible story of perseverance and passion for cooking.
Samantha shares with us how she got started in the culinary industry, from working in various restaurants to becoming a private chef without prior experience. She also gives valuable advice on how new chefs can showcase their skills and create a professional portfolio to stand out in the industry.
Samantha's positive outlook on life and passion for cooking is genuinely inspiring. She believes that being successful means being able to continue learning and being happy, and her journey as a private chef is a testament to that.
This new episode of The Private Chef Podcast is available through:
Episode 22: Harness the Power of Your Creative Center
01:01:29
In this episode, Chef Cindy Trejo shares her insights and experiences on cooking for families with different food preferences and how communication is essential in preparing satisfying meals. She emphasizes the importance of understanding the client's preferences and having personalized job descriptions beyond generic lists of qualifications.
Chef Cindy also shares her passion for pursuing her natural inclination towards health and how it translates well in the industry. She believes in maintaining overall health with regular exercise, sleep, and hydration, which helps keep cravings in check and keeps one curious about exploring new things.
This new episode of The Private Chef Podcast is available through:
Episode 23: How to Satisfy the Royal Palette: Insider Tips from the Royal Palace of Saudi Arabia
00:50:48
Don't miss this chance to learn from Chef Suci's experiences and expertise. With years of experience working in various culinary settings, Chef Suci shares valuable insights on the importance of creativity, food knowledge, and teamwork when crafting menus and working with different ingredients and ovens in different countries.
In this episode, Chef Suci talks about the challenges of sourcing ingredients for her desserts, including exotic fruits and items not readily available in the Middle East. Her expertise in the pastry world is truly impressive, and she even shares her current favorite creation, a Korean buttercream cake with unique colors and patterns.
This new episode of The Private Chef Podcast is available through:
Episode 24: Change Your Diet NOW: Understanding The Science Behind Unhealthy Eating Habits
00:46:21
Welcome to the latest episode of our podcast is now available for your listening pleasure! Our guest for this episode is Chef Patrick Davis, a private chef with 20 years of experience.
Chef Patrick is brilliant in culinary arts, and in this episode, he discusses the challenges and rewards of being a private chef. He also shares his journey from being a dishwasher at 15 to becoming a private chef at 18 and how he has worked with various clients over the years. Chef Davis also gave us some tips on introducing more vegetables into children's meals, the benefits of whole food and plant-based diet, and the science behind food addiction.
Chef Patrick's dedication to his craft and willingness to adapt to changing trends and concerns is admirable. His tips and insights will be useful and exciting to people from all walks of life, including aspiring chefs, food enthusiasts, and parents looking for healthy meal options for their children.
This is a great episode, especially for those interested in learning more about healthy eating.
This new episode of The Private Chef Podcast is available through:
Episode 25: No Culinary Degree, No Problem: How To Build A Successful Career as a Private Chef
00:54:24
In this episode, Chef Erin Anderson shares her experience of developing a love for cooking while living in Southern California and her initial struggles in finding a job in the culinary industry without any practical experience. She eventually landed a job as a sandwich maker at a gourmet wine and Italian shop and moved up the ranks to become a supervisor and manager.
Chef Erin also discussed her business prospects during the pandemic, including her failed attempt at starting a food box business and her successful bookings for private dinners. She is also considering the idea of opening a personal chef service in a wine shop in Massachusetts, where people can rent out the space for custom-curated meals.
This new episode of The Private Chef Podcast is available through:
Episode 26: Playing to Your Strengths: How to Master Your Craft and Build the Ultimate Skillset
00:46:02
In this episode, we dive deep into his journey to becoming a successful private chef, from his early passion for cooking inspired by Iron Chef competitions to his experiences working in casual dining restaurants, becoming a missionary in Africa, and ultimately starting his own business.
We'll explore the importance of building relationships and cultivating a positive attitude in the culinary industry and the challenges of transitioning from a harsh restaurant environment to a more relationship-based work environment. Chef Josh shares his insights on playing to people's strengths and weaknesses in management, maintaining high standards without crushing employee spirits, and building skills to help employees become the best version of themselves.
This new episode of The Private Chef Podcast is available through:
Episode 27: The Power of Calmness: How to Thrive in the Challenging World of Private Chefs
01:33:24
In this episode, Chef Zane shares his insights on the importance of calmness and mental health in the industry and how it contributes to success as a private chef. He also talks about his experiences working in the Upper East Side of Manhattan and the Hamptons, cooking Mediterranean-style food, and the generosity he experienced while working in Cornwall.
Join us as we talk to Chef Zane Rosel about his journey in the culinary industry, his experiences working in different environments, and the importance of finding the right workplace for personal growth.
Don't miss this chance to hear from a chef who transitioned from restaurant work to private household cooking.
This new episode of The Private Chef Podcast is available through:
Episode 28: Learn from the Best: Elevate Your Career in the Private Service Industry
01:07:02
In this episode of the Private Chef Podcast, we sit down with Clara Molina, a successful business owner and a private service provider for over 25 years. She shares her insights on women empowerment, mentorship, mental health, and the importance of community in the private service industry. Clara also discusses the challenges of managing a household team, working with contractors, and the importance of suitable matches between staff and employers. Join us for an informative and inspiring conversation with Clara Molina.
This new episode of The Private Chef Podcast is available through:
Episode 29: Food Psychology: How Food Affects Your Brain in Different Ways
01:06:32
In this episode of the Private Chef Podcast, Chef Lindsay Wenarsky dives into the fascinating world of food psychology and how certain foods can affect the brain in different ways. Lindsay also shares her journey from traditional culinary training to finding her passion in connecting with people through food. As a private chef, she discusses the importance of respect and professionalism towards the chef and their work, as well as the red flags to watch out for in private chef positions.
This new episode of The Private Chef Podcast is available through:
Episode 30: Mastering the Dos and Don'ts in the Private Service Industry
00:56:44
In this episode of the Private Chef Podcast, I talk to Peter Van Ryder about how he got into private service and gain some insights from his 30+ years of experience. Peter's hospitality career began in 1999 as a bellman and concierge at a luxury hotel in Houston, Texas. He moved up to upper management, refining his skills further at the top echelons of exceptional service.
Peter has developed expertise in building household manuals, ensuring the continuity of service at every property. Today, he is the CEO and Founder of Estate Management Solutions.
This episode is a must-listen if you're a private service professional or someone interested in the industry. Join us as we learn from one of the private service industry's top experts and gain valuable insights into the world of private service.
This new episode of The Private Chef Podcast is available through:
Episode 31: The Price of Perfection: The Trials and Triumphs of Being a Private Chef
00:56:59
I have the honor to interview Lisa Silverman, a hospitality expert, estate manager, private chef, and accomplished culinary professional with over 20+ years of experience. In this episode, Lisa shares her journey into the world of private cheffing, from responding to a job posting on a culinary school job board to working for some of the most prominent families in San Francisco. She talks about the challenges and rewards of working as a private chef, including creating special meals with quality ingredients, improvising in unique settings, and setting up beautiful tables. Lisa also shares her insights on the importance of gratitude, respect, and setting boundaries in building positive relationships with clients.
Join us for an engaging conversation with Lisa as she gives us a glimpse into the fascinating world of private cheffing and shares her advice for anyone interested in pursuing this career.
This new episode of The Private Chef Podcast is available through:
Episode 32: Cooking, Sailing, and Adventure: A Glimpse Into the Life of a Yacht Chef
01:00:43
In this episode, we are joined by Chef Emiliana Athanassakos, a yacht chef with over 10 years of experience serving high-profile clients and luxury travelers during summer vacations in the Mediterranean. Despite facing many challenges, she pursued her dream of becoming a professional chef. After starting her career in a hotel with a brigade of chefs, an accident left her with a broken knee and multiple surgeries, causing her to start to slow again. However, her love for entertaining guests and offering them unique experiences led her to work on yachts, where she can create memorable dining experiences for clients.
This new episode of The Private Chef Podcast is available through:
Episode 34: Elevate Your Career: How to Become a Successful Yacht Chef
00:54:19
In this exciting episode, a special guest is joining us: Chef Chris Demaillet, a seasoned super yacht head chef and author of the acclaimed Yacht Chef Guide. Get ready to embark on an incredible culinary journey as Chris takes us behind the scenes of the yachting industry and shares his fascinating story. Join us as we delve into the pivotal moment when he received an email that would change his life—an opportunity to become a sous chef on a 55-meter yacht in the Mediterranean and Caribbean!
Don't forget to check out Chris's book, "The Yacht Chef Guide", written under the pen name Tim Dellea, for comprehensive insights into the yachting industry.
This new episode of The Private Chef Podcast is available through:
Episode 35: Discover the Healing Power of Natural Ingredients
00:46:50
In this episode, Chef Paulette Salisbury shares her journey, insights, and the transformative impact of authentic and wholesome cuisine.
Chef Paulette is an entrepreneur, speaker, and author in the realms of self-growth, well-being, and spirituality. Her notable works include "How to Go Vegan," "Meditation for All," and "The Island Girl Kitchen: Caribbean-Inspired Recipes." With expertise as a corporate flight attendant and private chef for esteemed figures in entertainment and technology, she excels in catering to diverse dietary preferences while prioritizing wellness and nutrition. Currently, she holds the presidency of Cook At Home Television Network and Private Crew Staffing, a specialized household staffing agency.
Come and join us for this episode, where we delve into the intricacies and nuances of sourcing ingredients, forging community bonds, and delivering remarkable culinary experiences alongside Chef Paulette. Discover how she skillfully navigates New York's vibrant culinary scene, drawing inspiration from farmers' markets, specialty stores, and renowned gastronomic havens.
This new episode of The Private Chef Podcast is available through:
[00:02:30] Food as medicine [00:06:56] Building client relationships [00:11:11] Family and food in village [00:17:20] Favorite private jet model [00:21:02] Calming foods for long flights [00:25:34] Qualifications for Private Jet Staff [00:30:50] Acknowledging and Appreciating Clients [00:36:45] Representation for Black Women Chefs [00:41:23] Accessibility to information [00:45:59] Sharing personal culinary journeys
Quotes
"So we are learning that food is a big, big part of our lives. So if we want to stay healthy and keep the mind alive and be happier, the food we eat is very important."
"Whatever I'm giving to you, I'm not giving it to you because I expect something from you back, but I'm doing it because I love doing it."
"Food can be medicine and everything we eat triggers something in our system."
Episode 36: Learning From Negative Feedback: How To Avoid Imposter Syndrome and Self-Doubt
00:47:04
Get ready to be inspired as Chef Sandra takes us on a journey through her culinary career in this captivating episode. After moving to the vibrant city of New York, she discovered a whole new world of flavors and ingredients in Asian supermarkets, igniting her passion for cooking. From there, she turned her love for food into a thriving profession, working as a private chef for families and creating unforgettable dining experiences.
Hailing from Brazil, Chef Sandra's culinary education is deeply rooted in her upbringing and formal training at renowned institutions like the French Culinary Institute and Italian Institute in Calábria. With nearly two decades of experience as a private chef, she has catered to numerous families in Manhattan and the Hamptons, honing her skills and perfecting her craft.
One of the highlights of this conversation is Chef Sandra's wisdom on learning from negative feedback and how to avoid imposter syndrome and self-doubt. Her experiences and lessons will inspire you to overcome challenges and grow both personally and professionally.
Tune in and join us on this exciting culinary adventure!
This new episode of The Private Chef Podcast is available through:
[00:02:58] Cooking for survival [00:06:53] Inspiration for becoming a chef [00:10:46] Private chef vs restaurant experience [00:18:23] Starting a Personal Chef Business [00:23:12] Imposter Syndrome among chefs [00:25:48] Food as a personal experience [00:31:14] French fries in the private industry [00:34:49] Pricing your culinary services [00:40:50] Favorite travel destination [00:46:43] Skilled chefs taking it to the next level
Episode 37: How to Choose the Right Clients and Find Fulfillment as a Private Chef
01:04:42
In this captivating episode, Chef Kayla Simone Fowler shares her remarkable story, from her humble beginnings and how her love for food blossomed during college, where she mastered the art of cooking on a budget and explored the profound connection between food and its journey to the plate.
Chef Kayla is an experienced slow-food farm-to-table chef based in New York City and the Hamptons. With almost fifteen years in the industry, she has served numerous private clients including founders, CEOs, and celebrities. Hailing from the San Francisco Bay Area, Kayla draws inspiration from traditional culinary practices around the world, blending Michelin-quality techniques with the comfort and nostalgia of home-cooked flavors. Her specialty is "heartfelt haute cuisine," a delightful fusion of time-honored traditions that aims to nourish the body and bring joy, pleasure, and community connection.
Tune in to Episode 37 of the Private Chef Podcast and savor the transformative power of cooking without compromise!
This new episode of The Private Chef Podcast is available through:
[00:01:17] College sparked love for food [00:07:04] Food's journey to your plate [00:09:01] Slaughtering chickens for experience [00:13:56] Food supply chain transparency [00:17:23] Labor conditions in food industry [00:21:25] Seasonal Eating and Dietary Preferences [00:31:20] Pursuing passion in culinary career [00:34:59] Working as a sorority chef [00:41:17] Cooking with love [00:44:23] Becoming a chef without training [00:47:11] Changing the narrative for chefs [00:54:31] Being loving and nurturing [00:55:42] The importance of love in cooking [01:00:50] The power of intentionality [00:14:30] Farm-to-Table Movement
Sound Bites
"I want people to, like, experience all the flavors.
"If people were to pursue more of what they love, it would just make a better place."
"I just had to tell you that your food tastes like you can taste the love in it."
"If there's no like love in it if you can't feel that love, it's just like, it's just not like the same. I think that's really like the number one ingredient in."
Episode 38: FoodXFeels: Unveiling the Creative Process of Food Photography
00:42:25
In this episode, Melissa Santell unveils the art of crafting stunning food photos, where lighting and composition take center stage. Discover the importance of brand identity, marketing strategies, and personal branding for private chefs looking to stand out in the competitive culinary market.
Melissa Santell, a native New Yorker, brings ideas to life in the kitchen and at the office. Though her childhood dream of becoming a food critic hasn't materialized, she has created her own reality as a successful independent culinary marketing consultant and photographer. With a background in luxury hospitality marketing, Melissa helps brands express their uniqueness through creative storytelling. She delivers magical solutions for all food concepts, from corporate brands to catering companies. Named Tampa Bay Business Journal's 30 under 30 and having conducted secret R&D at Michelin Star restaurants, Melissa is driven to reach her highest potential every day.
From tips on styling and editing to the significance of angles and perspective, Melissa's insights will revolutionize your approach to food photography. Learn how to create visually captivating images that tell your culinary story.
This new episode of The Private Chef Podcast is available through:
[00:00:00] Food photography tips [00:03:49] Commissary kitchen and recipe development. [00:08:55] Finding food photography clients [00:11:33] Staying Focused on Entrepreneurship [00:15:23] Trusting your gut in business [00:19:06] Cooking for the family trade-off [00:23:00] Collaborative dinners and private experiences [00:26:34] Competitive analysis for chefs [00:30:22] Personal branding on social media [00:35:11] Food photography tips [00:38:10] Food styling for photography
Quotes
"Everyone knows that they need it, but no one wants to do the work to do it because it is so hard."
"We're living in a world now where social media is our visual reputation."
"Well, I would say 50 percent of every photo is lighting. The other 50 percent is composition."
Episode 39: Working Under Pressure: How to Handle High-profile Clients
00:49:42
Don't miss out on a unique opportunity to hear directly from Chef Lizette, a true pioneer in the culinary industry.
This episode delves into the distinctive challenges and rewards of being a private chef, the art of building trust with high-profile clients, and the exceptional qualities that distinguish top-notch private chefs. Also, you will gain invaluable insights on transitioning from a restaurant setting to the intimate realm of private dining and uncover the secrets to creating unforgettable culinary experiences.
Chef Lizette, the founder of Chef Lizette Entertainment, is a renowned figure advocating for a more harmonious life through food, one dish at a time. Having catered to over 6 million people in her 33-year career, including five US Presidents, Fortune 100 Companies, CEOs, and A-list celebrities such as Lady Gaga, Tom Hanks, and James Cameron, her expertise is unparalleled.
This new episode of The Private Chef Podcast is available through:
Episode 40: Innovation on a Plate: Revolutionary Food Alternatives and the Cutting-Edge Approach to Healthy Cuisine
00:54:46
In this brand new episode, Chef Jesse Almodovar explores the transformative power of food on health, collaborating with a gut health expert. He envisions introducing nutritious and convenient options to the market, drawing inspiration from culinary entrepreneurs. Discover his goals beyond private cheffing, including scaling a food brand and his expertise in commercial food manufacturing, particularly high-pressure pasteurization (HPP).
Originally from Chicago, Jesse has called Michigan home since 2019. He's a husband, father, and skilled chef with experience in top Chicago restaurants and catering for sports teams. Jesse's Puerto Rican heritage and family's resilience inspire his "Chef Fuerte" persona, blending Caribbean culture with diverse genetics for unique culinary experiences. After finding his calling in the kitchen, he joined the culinary team feeding the 2016 World Series Champion Chicago Cubs. Now focused on cooking for clients in their homes, Jesse is building his private chef brand in suburban Detroit, emphasizing local ingredients and honest, flavorful profiles.
This new episode of The Private Chef Podcast is available through:
Episode 41: Baptism by Fire: How to Thrive in an Adrenaline-filled Kitchen
00:44:18
In this riveting conversation, we explore Chef Stephen Kleinman's unique journey through international and regional American cuisine. He also provides a sneak peek into his ongoing book project, "Cooking by Numbers: A Cook's Tale," which chronicles his culinary journey, encounters with influential chefs, and the power of humility and learning from various situations.
Don't miss this incredible opportunity to learn from Chef Stephen Kleinman, a culinary force dedicated to excellence and innovation.
This new episode of The Private Chef Podcast is available through:
Episode 42: Make Your Job Easier: Chef Johnene's Recipe for Culinary Success
00:29:18
Being a personal chef offers rewarding experiences, like travel and meeting new people. In this brand new episode, Chef Jhonene Joy Breaux shares her journey from New Orleans to Los Angeles and beyond and explores diverse culinary scenes. Connecting with people and making them feel special led her to become a personal chef, interacting with clients in their homes and potentially traveling with them. Despite challenges like new kitchens and language barriers, Chef Johnene finds fulfillment. She also reveals how even affluent clients, including celebrities, desire comforting, familiar meals.
Don't miss out on this fascinating discussion with Chef Joy as she delves into the importance of meeting clients' genuine desires, prioritizing authenticity and flavors, and unlocking the keys to thriving client relationships.
This new episode of The Private Chef Podcast is available on:
[01:31] Chef life and jetlag [03:28] Becoming a personal chef [07:00] People are human [10:08] The reality of a chef's journey [14:08] Adjusting to different kitchens [19:02] Realizing we are all the same [21:26] Cultural differences in communication [25:05] Privacy and professional boundaries [29:03] Taking life to the next level
Sound Bites
"They want to have lobster like they just want good food in the comfort of their own homes."
"I just was very authentic and it was it was good."
"We did three tours, one European tour. So I was able to really like see a good bit of the world cooking gumbo and catfish and all of those things."
"And that's the thing, you know, people think the kitchen is a kitchen, food is food. But when you get in a different kitchen environment, everything takes like twice as long."
Episode 43: The Mindset of a Successful Private Chef
00:58:56
In this episode of the Private Chef Podcast, we unravel the extraordinary culinary journey of Chef Jayne Reichert, a private chef who defied the odds and followed her passion for food. From igniting her interest in cooking at a young age to pursuing a career in public relations journalism and ultimately transitioning into private cheffing, Chef Jayne's story is filled with determination and inspiration.
This new episode of The Private Chef Podcast is available on:
[00:00:00] Rewriting history [00:06:29] Toxic environment in the kitchen [00:10:19] Servicing the 1% [00:16:01] Plant-based athlete nutrition [00:19:30] Food tracking apps [00:23:02] Working with great ingredients [00:29:26] Navigating hospitality in personal kitchens [00:32:11] Changing the industry [00:36:07] The popularity of the pharmaceutical industry [00:41:34] Lessons from history repeating [00:45:17] Salt and its historical significance [00:51:58] A gorgeous salad [00:53:22] A memorable salad in Nevada [00:57:32] Corporate box limitations
Episode 44: From Seed to Savory: How a Simple Gardening Hobby Blossomed into a 30-year Culinary Journey
00:54:40
In this episode of the Private Chef Podcast, I interview Chef Mark Pariano, a private chef with a remarkable 30-year career of crafting award-winning international cuisine. He hails from an Italian family background, attended the prestigious Johnson and Wales University, and has showcased his culinary skills at private caterings across the United States.
One of the highlights of our conversation is Chef Mark's recollection of his early days, spent gardening with his father. He vividly describes how these moments ignited his enthusiasm for cooking. We also cover essential subjects such as the well-being of chefs and clients, maintaining a balanced diet, and techniques to stay rejuvenated while handling the demands of the job.
You can now listen to this brand new episode of The Private Chef Podcast on:
[00:01:09] Gardening and culinary passion [00:08:45] Human interaction as a chef [00:16:20] Diverse flavor profiles in cooking [00:20:32] Fragile herbs and their aroma [00:26:40] Private gardens and luxury [00:30:21] A personal childhood experience [00:33:01] Serving others through charity work [00:38:10] Chefs and media frustrations [00:41:40] Energy shift with age [00:45:09] Chemical effects of coffee [00:50:07] Portion control and health [00:53:59] Health and diet transformations [00:55:11] Diet and rejuvenation
Sound Bites
"So my earliest day was just gardening with my father, falling in love with food and it was my safe haven."
"You've got to put the time in and market yourself in ways that you can't do with just on a business card. Get yourself out there. And that's the key. It's opened up a lot of doors for me."
"And there's nothing better than looking at a recipe from your family with seeing a little bit of flour on it or a little bit of grease, whatever, that's slightly stained versus a recipe from Pinterest."
Episode 45: Becoming a Six-figure Private Chef: Finding the Ideal Clients for Your Goals
00:27:21
Welcome to the special episode of the Private Chef Podcast!
I'm excited to present one of my exclusive masterclass sessions designed for skilled chefs aspiring to earn six figures or more in the private service industry. If you seek better income, future prospects, and job satisfaction, working in private households could be your perfect match. And if you're already a private chef seeking to elevate your working conditions, finding the ideal client is a must.
In this episode, we'll dive into the key differences between being a restaurant chef and a private household chef. You'll discover how the dynamics change without a team and the unique ambiance of working in private kitchens. We'll also highlight the essential aspects of cleanliness and the importance of teamwork in a private household setting and the work conditions and personalities of your ideal clients.
This special episode serves as a valuable overview of the benefits and challenges you might encounter during your transition from a restaurant chef to a successful private chef.
So, don't miss out on this opportunity to tune in and kickstart your culinary journey to the next level!
You can now listen to this brand new episode of The Private Chef Podcast on:
[00:01:37] Transitioning to private households [00:04:24] The chicken and egg problem [00:11:31] Finding the right work environment [00:15:01] Understanding job arrangements and expectations [00:19:26] Salaries in the culinary industry [00:23:09] What are you looking for as a private chef [00:26:11] Elevating your income
Quotes
"Define who you want to work for and why. Does the job suit your skillset or does the family arrangement suit your personality?" “When you come into a private household, make sure you flip the switch, and you go into a service mindset”.
"Be friendly, but don't become a friend. You always have to remember that you're a service professional at the end of the day".
"There is no more space for big egos in the private household."
At times, the principals might ask you for junk food, but at the end of the day, try to cook food that makes them feel great, either emotionally or also physically.
"The kitchen is less an expression of what you as a chef would like to cook."
Episode 46: Cravings, Mood, and Brain: Exploring the Psychology of Food
00:28:56
In this brand new episode of the Private Chef Podcast, we'll explore the fascinating topic of food psychology. I will share with you my experience of navigating the sometimes confusing feedback from my clients and delve into the chemistry within the body that influences our food choices.
I also mentioned my recommended valuable resource for understanding the scientific insights behind cravings and the impact of sugar on dopamine release. You'll hear the psychological aspects of food, such as anticipation, variety, stress, pleasure pathways, and the communication between the gut and the brain. We'll also dive in the importance of painting a colorful picture of the dishes to enhance anticipation and highlights the role of descriptive language in selling the culinary experience.
Tune in to learn more about the intriguing relationship between food and psychology.
You can now listen to this brand new episode of The Private Chef Podcast on:
[00:01:35] Anticipation [00:05:29] Variety and dopamine release [00:09:56] Cravings and dopamine production [00:13:11] Emotional eating and comfort foods [00:15:59] The reward of salt, sugar, and fat [00:20:03] The psychology of food [00:23:10] Cravings and dopamine in food [00:27:21] Food psychology and dopamine release
Sound Bites
"Beyond just putting a great dinner on the table, a major dopamine release is part of the anticipation."
"And dopamine release is being lowered every single time something is served over and over again."
"Somebody who is stressed tends to eat unhealthy foods."
"We are seeing people taking care of their emotional needs with comfort foods."
"That's the hardest pleasure pathway and comfort food."
"If you can understand this part of the psychology of your client, you mastered the art.
"And eventually, they might get to like what they're eating, and then they're getting to a point where they appreciate what it is, but they had to override the old school memory that was maybe connected, for example, with the cheeseburger."
Episode 47: From Pancakes to Palates: Unveiling Three Decades of Culinary Passion with Chef Jonathan Bruno
00:50:37
Chef Jonathan Bruno, a seasoned private chef with over three decades of culinary experience , warmly shares his story, taking us back to his childhood when a simple act of making delicious pancakes for his father ignited his lifelong passion for cooking. As he recounts his early days, Jonathan humbly mentions his time as a dishwasher, where he embarked on his path to success. His determination and hard work propelled him upwards, eventually leading him to the coveted role of a private chef for high-profile clients. Throughout our conversation, Jonathan emphasized the sheer joy he finds in crafting food that brings happiness to people's lives as well as the importance of gradually unveiling different aspects of one's abilities to maintain surprises.
Join me as I explore Chef Bruno's remarkable experiences and uncover the secret ingredients that have helped him thrive in the distinctive realm of private cheffing.
You can now listen to this brand new episode of The Private Chef Podcast on:
[00:00:53] Culinary passion origins [00:09:11] A serendipitous job opportunity [00:13:20] Crucial pieces for long-term relationship [00:16:21] Pantry dilemmas and excessive stocking. [00:19:25] Astounding wealth in this country [00:24:09] Inflation and salary comparison [00:30:09] The world is burning [00:35:15] The value of having help [00:38:30] Private chef's shocking revelations [00:42:45] Tipping and appreciation in work [00:46:50] Getting good by doing volume [00:49:51] Chefs advice for success [00:53:01] Portion control and plate size
Quotes
"I think at heart, we're all kind of people pleasers, we make food to make people happy, pretty much."
"Like we were like the kings of New York. And it was pretty cool."
"So that's like an ocean of experience in itself that you're having."
"We're working for the richest people on the planet and they're bitching about, oh, you bought too much milk."
"I mean, it seems to be that the harder we work, the luckier we get."
"It feels good in hindsight, even so, it might have sucked because you don't get that appreciation when you go through the valley of pain, and they don't see it."
Episode 48: Chef Q's Journey from Grandma's Kitchen to Cooking for Champions like Mayweather
00:40:54
I am thrilled to introduce you to Chef Quiana Jeffries, affectionately known as Chef Q. Join me as we delve into her extraordinary journey, tracing her culinary roots back to cherished moments cooking alongside her grandmother, all the way to her current status as a distinguished chef, catering to luminaries like Floyd Mayweather and Steve Harvey. Throughout the conversation, Chef Q opens up about her profound passion for cuisine, her commitment to community engagement, and the driving force behind her enterprise, Chefism. Embodying a philosophy that nurtures both the physical and spiritual aspects, her culinary creations are a testament to her artistry and dedication.
You can now listen to this brand new episode of The Private Chef Podcast on:
This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood. Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order.
Time Stamps
[00:01:37] Journey from granny to excellence 00:05:35] Feeding the house community [00:09:03] Mapping out a culinary career [00:13:10] There's always a reason [00:16:59] Hitting the ground running [00:19:06] Diet and nutrition for athletes [00:23:57] Plant-based diet vs meat protein [00:29:51] Currently working on [00:33:36] Sacrifices and starting over [00:34:38] Life lessons and self-discovery
Sound Bites
"Food to me is medicine."
"Social media gets you hired into these states."
"I feel like that stress is what when that door does open, even more humbling and even more of a blessing because you know what you went through to get to that"
"It's a difference when you grow up on things and there's a comfort."
"I would say someone on a vegan diet can have way better performance than someone that's eating like a meat protein diet, mainly because beef and certain meats stay in your system longer."
05 Sep 2023
Episode 49: The FultonFishMarket.com Success Story: A Founder's Exclusive Interview
00:40:02
In this special episode of the Private Chef Podcast, we have the privilege to have an exclusive interview with Jody Meade, the President and Founder of FultonFishMarket.com. Jody generously shares the ups and downs of his journey, from his early days as an oyster salesman to his pivotal role in revolutionizing the way we access fresh seafood.
His entrepreneurial spirit led him to the historic Fulton Fish Market, where he identified the potential to bridge the gap between tradition and technology in the seafood industry. It wasn't an easy path, he faced doubters, resistance from vendors, and the logistical complexities of seafood delivery. However, his unwavering determination and countless pitches eventually caught the attention of an investor who believed in his vision. By fully embracing e-commerce, FultonFishMarket.com can deliver the freshest seafood right to your door and has evolved into a thriving multi-million-dollar success story, earning the trust of top chefs worldwide.
Jody's story is a testament to the power of persistence and proves that with vision and perseverance, even the most ambitious dreams can become a reality.
Listen to this brand new episode of The Private Chef Podcast on:
This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood. Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order.
We have another TREAT for you that could get you $100 towards your first order from FultonFishMarket.com
Swing by FultonFishMarket.com’s Instagram page @FultonFishMarket, where they’ve just shared an awesome post about our latest episode. Give them a follow, like the post, and drop a comment sharing what you enjoyed most about the episode – whether it's a hilarious comment, a surprising insight, or just a moment that made your day.
You’ll be entered for a chance to win a $100 gift card, perfect for trying out world-class from FultonFishMarket.com. Giveaway ends 9/10/23!
Episode 50: Chef Marvin Woods: Serving Up Healthy Cuisines and Excellence with the Obamas
00:48:15
Celebrity chef Marvin Woods joins us and shares his remarkable career path and his unique culinary style, which draws inspiration from South and Central America, the Caribbean, the Southern United States, and various regions of Africa. We explore the highs and lows of hosting cooking shows and how he uses this platform to inspire healthy cooking. We also dive into his love for his generous philanthropic endeavors, and his extraordinary culinary experiences as a foodologist, consultant, yacht chef for celebrities and even a private chef for dignitaries including the Obamas at the White House.
Chef Marvin Woods has graced a multitude of renowned platforms and shows, including Guy's Grocery Games, Celebrity Judge at The Pillsbury Bake Off, appearances in Oprah Magazine, The Today Show, Food Network, Southern Living Cook-Off, Southern Living Magazine, Miami Food & Wine, and other prestigious culinary events and programs.
Tune in to discover more about his incredible life story and the values that he lives by, which have cemented him as a true icon in the culinary space.
Listen to this brand new episode of The Private Chef Podcast on:
[00:06:54] Health disparities in America [00:09:07] Mental first [00:13:21] Sharing culinary knowledge [00:19:02] Impact of the cooking show [00:25:00] Repetition in culinary training [00:26:36] Launching a program at the White House [00:32:54] Once you're in, you're in [00:37:17] Don't sell yourself cheap [00:45:23] Ikigai concept explained
Sound Bites
"One of the reasons why I feel these health disparities exist is lack of education.
"And it was changing people's health for the better."
"It's one of the coolest ways to launch the book because you give them an experience, an immersive experience."
"Both times we got to interact with Michelle. When I went back the second time, I didn't see Barack and we didn't see the kids. But after the dinner, they had a stay around and they personally came and thanked us and did the photo op."
19 Sep 2023
Episode 51: Transforming Dreams into Reality: Rey Flemings and the World of UHNW Luxury
00:53:28
On this brand new episode , we are honored to have Rey Flemings, the founder of Myria, a company that caters to the desires of the world's ultra-high-net-worth individuals. With over a decade of experience, Rey has become a sought-after fixer for the global elite, helping them turn their audacious dreams into reality. Despite not being a chef himself, Rey's unique skill set has made him a luminary in the world of luxury service. In this episode, Rey shares his journey from Memphis to working for the global elite and emphasizes the importance of connecting with society's true gatekeepers to drive transformative change.
Listen to this brand new episode of The Private Chef Podcast on:
[00:02:00] Presentation lab and technology [00:04:24] A-list celebrities and access [00:09:31] Reinforcing good behavior on the platform [00:14:37] People controlling special stuff [00:17:01] Off-market luxury rentals [00:24:28] Security in foreign countries [00:30:06] Money and happiness [00:36:51] Isolation and wealth [00:44:53] Concentration of Wealth and Trust [00:47:23] Trust and self-made success [00:51:10] Celebrating social responsible success
Quotes
"Steve Jobs has a famous quote you can't connect the dots looking forward, you can only connect them looking back."
"And it was the first time that I was exposed to the idea that money cannot buy everything."
"This person is welcome in any room in the world."
"We wanted to create a community that reinforces and rewards good behavior and penalizes bad behavior."
"We had to fly in armed private security into a foreign country on like 12 hours notice to essentially extricate the client from a very difficult, very ugly situation while he was on a family vacation."
"Money does not buy happiness, no matter how much of it you have. Rich people get sad, depressed, and commit suicide just like poor people."
"You've made the money, but the money doesn't come with happiness and contentment and, you know, a great home life and a healthy body."
"Isolation is torture."
"The caricature that modern media paints of the rich as these bad actors is overblown."
"That's like what we all have to understand, that we're in it together, that this is a planet we share, a space we share, a community we share."
Episode 52: Celebrity Chef, Comedian, and Culinary Host: Alex Thomopoulos' Culinary Journey
00:39:30
I had the pleasure of interviewing Chef Alex Thomopoulos, a multi-talented professional who excels as a celebrity chef, stand-up comedian, and seasoned on-camera host. Notably, she has hosted her own cooking shows, including "Bites and Booze" and "Gluten Free," and has made recent appearances on Food Network's "Ultimate Summer Cook-off." Furthermore, she has taken on the role of the new host for "Moveable Feast with Fine Cooking Magazine" on PBS.
Having Italian heritage and a childhood spent immersed in cooking show marathons laid the scrumptious groundwork for her love of culinary arts. Her remarkable transformation from a background in comedy and acting to the pursuit of her culinary aspirations is a captivating story worth hearing. Equally compelling are her invaluable insights into building unwavering brand loyalty and creating lasting impressions on clients, essential ingredients for thriving and excelling in the private culinary service sector.
Listen to this brand new episode of The Private Chef Podcast on:
[00:02:06] First meal cooking experience [00:04:10] Cooking with live fire [00:10:25] Starting a career as a chef [00:12:23] Traveling and feasting with chefs [00:18:34] The state of flow [00:23:09] Opening a challenging restaurant [00:28:50] A time for change [00:30:38] Finding the right clients [00:36:40] Going above and beyond
Sound Bites
"I felt so lucky because I think a lot about the difference between working in a professional kitchen and then working in somebody's home is you have to have a personality."
"But one thing that I pride myself on and that I am incredibly proud of is my work ethic."
"The reward is the same feeling you get when you serve somebody like an exquisite plate of food, something that you've poured your heart into."
"And what I enjoyed so much about that experience was the appreciation I earned that night for the food we served."
"Going above and beyond your job description and being helpful to the clients in other ways always leaves a good impression and makes them want to keep using your time and time again."
Episode 53: From Celebrity Kitchens to Community Hearts: Chef Corey Belle's Inspiring Journey
00:51:03
I am excited to feature the career story and insights of celebrity Chef Corey Belle Earling, a seasoned private chef with over two decades of culinary expertise. She's cooked for pro golfers, A-listers, and financial tycoons. From being Tiger Woods' personal chef to serving LIV golf executives, Corey now freelances in Jupiter and Palm Beach and also finds time to volunteer, recently delighting over 70 residents at Quantum House in West Palm Beach.
Tune in to hear Corey's fascinating journey and wisdom on excelling in household dynamics and the secrets to thriving in this unique industry.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:37] Australia to Vietnam journey [00:08:37] Reading the client [00:10:41] Timing and challenges as a private chef [00:18:37] The psychology behind eating [00:23:08] Finding fulfillment as a chef [00:27:19] Mental health in the kitchen [00:30:09] Evolutionary need for different flavors [00:33:19] Setting boundaries with clients [00:38:21] The demanding nature of being a private chef [00:40:39] Sustainable practices for private chefs [00:44:03] Families paying for appreciation and traits [00:49:50] Celebrity chef and industry recognition
Sound Bites
"And these are the things that make you like a good chef is like being adaptable to that and like letting it go off your shoulder."
"You got to show them your value and the value is like your house smells good."
"It's like you have to be able to engage a bit, you have to be able to cook and talk, cook and talk."
"There's a lot more personality than skill."
"The reality is day seven, you're just exhausted. You want nothing to do with anything. And the creative process is dead."
"You have to treat the people that work for you. You don't have to treat them like family, but you have to treat them like a human."
#privatechefpodcast #chef #privatechef #cheflife
09 Oct 2023
Episode 54: Private Service Excellence with Nutritional Chef Brett Posmentier
01:01:00
Chef Brett Posmentier, a highly experienced nutritional private chef with an impressive 20-year track record, has taken his career on culinary journeys with celebrities, athletes, and high-profile clients worldwide and later became an entrepreneur and launched "Ask a Chef Podcast and Hotline Service", a venture aimed at assisting the public with culinary challenges and addressing industry issues for hospitality professionals, marking a new chapter in his illustrious career.
Don't miss this exciting episode! Chef Brett's insights and captivating experiences are truly inspiring and I'm confident you'll find value in our conversation!
Listen to this brand new episode of The Private Chef Podcast on:
[00:03:06] Mental health in private chef industry [00:05:10] Chef turnover on yacht [00:07:46] Working with different agencies [00:14:26] Building confidence as a private chef [00:15:09] The many roles of a private chef [00:21:13] Nutritional needs changing frequently [00:26:20] Proper nutrition for athletes [00:30:41] Availability and premium value [00:34:06] Wealth and private household employees [00:37:51] Real food vs. processed food [00:42:35] What makes the team click? [00:46:07] TV advertising and changing demographics [00:50:03] Being an athlete vs. a chef [01:00:38] Highly skilled chefs taking life to the next level
Quotes
"A good private chef wants their client to be satisfied in every single way possible".
"I am a firm believer that all experiences, you can learn something from every single experience. And I got a bunch out of it and it helped me grow as an individual and a chef."
"Each individual is qualified in their own right. Ego is left at the door. When ego doesn't play a role in any aspect, people do what they need to do. They don't feel threatened. They can handle their task and there's less drama."
In this episode of The Private Chef Podcast, we are joined by Chef Michele Mirabile, a seasoned private chef who has catered to the culinary needs of Europe's most affluent families. Chef Michele shares his journey, discussing the dynamics of serving high-profile clients, the challenges he faces and his creative culinary solutions to exceed his clients' expectations. He also highlights the demands for private chefs in the UK and other international locations. Tune in to learn more about why Chef Michele decided to stay in the UK and how it has provided him with great opportunities as a private chef.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:27] Serving high-profile clients [00:07:31] Transitioning into private work [00:14:06] Menu planning and organization 00:17:59] Collaboration between front and back house [00:25:02] Special occasions and guest expectations [00:26:45] Different cuisines as a private chef [00:34:45] Dealing with unreasonable requests [00:40:06] Developing better vegetarian cuisine [00:43:20] Trend towards healthier nutrition [00:49:56] Being a private household chef
Sound Bites
"The attitude is extremely important."
"Doing something different every day helps to develop yourself and create a better personality, create yourself as a better chef."
"And the collaboration, obviously, during the service time with the butler or the waiters or whatever, a good collaboration, a good chat and explain how the plates must be plated, must be served, all these kind of things, the collaboration between the front house, and the back house is determinant to give as well, a spot on service is what they wanted."
"It's they pay us because they want us to do the job in the way they want it."
"You have to be extremely professional, extremely chef, good, talented chef to, you know, to make them happy."
Episode 56: Self-awareness, Balance and Connections with Chef Veronica Eicken
00:47:53
I have the opportunity to interview Chef Veronica Eicken, a Sonoma County native with over two decades of experience in the culinary industry. During our discussion, she shares the challenges immigrants faced during the Wild West era and her connection to immigration as a first-generation American on her mother's side. Our conversation also delves into the delicate balance between personal preferences and client satisfaction and the importance of cultivating positive workplace relationships for career longevity.
Chef Veronica has a diverse background including commercial establishments and private estates serving high-profile clients. She's been a regular guest speaker at the Culinary Institute of America at Greystone in St. Helena. Additionally, she's earned the prestigious title of a two-time champion on The Food Network's Guy's Grocery Games.
Tune in for an inspiring conversation that delves into the themes of self-awareness and resilience, as we celebrate the individuals who paved the way for a brighter future.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:29] Immigrants in the wild west [00:07:22] Private chef inspiration [00:11:29] Longevity in private chef tenure [00:14:51] A healthy working relationship [00:20:47] Transitioning from personal to private [00:23:13] Holding professional boundaries [00:28:26] Preferences of long-term guests [00:36:26] Treating staff with respect [00:40:07] Lifestyle adjustments for private chefs [00:44:13] Gaining clarity on your goals [00:49:31] Chefs with 30 years experience
Sound Bites
"You know what I love is that you said it's not coming from anywhere, but it's coming from inside."
"A tiny misstep can cost you the position."
"I feel like if a family is willing to treat you well, respect you, appreciate you, people are willing to take sometimes less money than working for somebody who treats them like a douche where you just want to price in the pain and charge them more because you have to put up with them."
"Be bold in what you want for your life, and you will find it."
"You don't have to fit into somebody else's box."
#privatechefpodcast #privatechef #privateservice
31 Oct 2023
Episode 57: Expert Culinary Insights from Seasoned Instructor and Private Chef Margot Olshan
00:58:27
I'm delighted to introduce Chef Margot Olshan, a culinary veteran with an impressive 25-year tenure in the industry. Chef Margot's multifaceted career has included hosting "Everyday Food" on PBS, running her own restaurants, sharing her culinary wisdom as an instructor, and serving as a seasoned private chef for the most discerning high-end clientele.
Chef Margot traces her culinary passion back to her travels and the discovery of new flavors that ignited her love for cooking. She shares her progression from baking pastries to becoming a dedicated culinary instructor and ultimately working as a private chef for affluent households. Her unwavering passion and dedication to delighting people through her culinary creativity ultimately paved the way for her success in the private service industry.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:10] Travel as culinary inspiration [00:04:17] School closure and lawsuit [00:09:24] Cooking as therapy during tragedy [00:13:37] Turning around difficult situations [00:19:30] Mind reading and surprises [00:22:12] Having an honest and tough personality [00:28:51] Balancing personal and professional priorities [00:36:07] Private Chef experiences [00:38:56] Respect and professionalism in the industry [00:50:13] Earning respect in the kitchen [00:53:12] Choosing part-time over full-time [00:57:19] The loss of ambition [01:01:59] Isolation and fear in New York
Sound Bites
"The equipment doesn't matter. Knife skills are knife skills. The technique is technique. You don't have to be in state of the art. You can learn that anywhere, but you need good teachers."
"The most therapeutic thing I could do was get behind the stove and cook."
"You have to be a little bit in love with your client."
"You have to make yourself good enough, well enough knowing that you're not scared of one bad relationship."
"Because the one thing that's being rewarded more than anything is just willingness and wanting to grow and learn and show up and do the work."
Episode 58: The Art of Serving the UHNW Clients with Chef Rheberson Britto
00:45:45
In this week's episode, we have the pleasure to hear from Chef Rheberson Britto, a renowned food enthusiast and a private chef serving UHNWIs in London. Chef Rheberson generously shares his experiences in preparing gourmet dishes for prestigious events like the G7 Conference and Wimbledon finals, while also discussing his personal journey from working in restaurants to serving in private households. Throughout the conversation, he underscores the significance of culinary versatility, adaptability, and the perpetual pursuit of knowledge to successfully delight elite clients. He also discusses the value of starting from the bottom and continuously updating oneself in the industry.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:18] The journey to becoming a private chef [00:05:13] Investing in yourself every day [00:09:19] Nutrition science contradictions [00:14:12] Shifting palates and sugar reset [00:24:05] Adapting to a new environment [00:29:30] Finding a job through connections [00:36:04] Indian cuisine and its influence [00:39:05] Labor costs in Indian cuisine [00:45:29] Tough environment in restaurant kitchens [00:47:40] Connecting with chefs and exchanging ideas
Sound Bites
"If I know every single step in the ladder, I will value the top a lot more, because I know what it took."
"If you always have to do everything from scratch at the very last minute, it can be very hard to pull off an elevated experience."
"It is not only about knowing how to cook, you need to understand palate and mental health. You need to be a bit sensitive and have knowledge of different techniques, and different cuisines. "
"They were looking for someone with nutritional knowledge that used to work with dietitians, nutritionists."
"It takes a lot of commitment, and in the industry from a restaurant, it's completely different."
Episode 59: The Wild Harvest: A Journey into the World of Foraging with Chef Alan Bergo
00:49:08
In this special episode of The Private Chef Podcast, I have the honor to interview esteemed forager chef Alan Bergo. Chef Alan, a recipient of the James Beard Award and author of the Forager Chef's Book of Flora, shares his inspiring journey into the world of foraging. From his experience in restaurants to his online platform, Forager Chef, he has built a massive following by connecting with nature and living his passion. Tune in to learn more about the positive impact of foraging and how it can inspire your culinary endeavors.
Listen to this brand new episode of The Private Chef Podcast on:
[00:02:39] Wild and highly seasonal ingredients [00:05:29] Mentorship and passing on knowledge [00:07:46] Inspiring people in uncertain times [00:16:42] Lyme disease struggles and recovery [00:19:50] Financial independence for chefs [00:24:05] Different streams of income [00:29:27] Building an online presence [00:33:15] Podcast fatigue and consistency [00:40:13] Freshness and quality of ingredients [00:45:29] Restaurants fighting over ingredients [00:49:05] Movement and health over a lifetime
Sound Bites
"And that's like catnip for a chef. Like we always want the new ingredient."
"Mushrooms were like my gateway, gateway drug into wild food.
"A book is a special key that opens doors."
"The other big thing for me is just the access to ingredients that are like something out of a chef's fantasy."
"And I think this is, it's such an amazing step for mental health to get closer to nature and realize there are seasons for things, realize there's local abundance in certain time of the year."
"Like having that level of movement in your day will put you on a different trajectory over a lifetime than somebody who is either tied up at the stovetop in the kitchen or sedated to an office chair."
Episode 60: Finding the Right Fit: Chef Matias' Quest for a Fulfilling Culinary Career
00:56:20
I'm joined by Chef Matias Gabriel, a seasoned private chef renowned for his mastery in crafting exquisite culinary experiences aboard opulent yachts. Matias takes us through his culinary journey, starting with his upbringing in Argentina and the profound influence of his grandmother, who served as a private chef for a wealthy family. He shares insights from his work with UHNWIs and top athletes, recounting experiences from various restaurants and countries.
Get ready for anecdotes and amusing kitchen stories from Chef Matias's illustrious career as a private chef.
Listen to this brand new episode of The Private Chef Podcast on:
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Time Stamps
[00:02:21] Family influence on cooking [00:05:24] Pursuing culinary dreams internationally [00:09:56] Discovering new flavors in London [00:15:52] Appreciation in the culinary industry [00:21:46] Lack of appreciation in restaurants [00:34:19] Challenging situations with clients [00:39:21] Designing functional kitchens on boats [00:45:20] Financial independence as a chef [00:48:04] Robotics in the culinary industry [00:54:11] Michelin star kitchens and energy [00:58:08] The health of restaurant chefs [01:02:29] Delivering sensation, emotions, feelings
Sound Bites
"They're not thinking about functionality and execution."
"They were burned out, they were pale, you could see that there was like a fundamental level of health missing in their system."
"If you work like this constantly for sure something needs to happen something good it's going to happen."
Episode 61: From Military to Culinary: An Interview with Chopped Champion Chef Christopher Dodson
01:17:53
In this week's episode, we are joined by Chef Christopher "Tony" Dodson. With a notable career spanning roles as a Food Network Chopped champion, chef consultant, private chef, and military veteran, Chef Tony has embarked on a remarkable professional trajectory. His culinary journey, inspired by figures like Bobby Flay, led him from attending culinary school to working in a three-Michelin-starred restaurant and ultimately triumphing on Chopped. Now an accomplished private chef, Chef Tony continues to exude his passion for food. Reflecting on his experiences in Okinawa, Japan, he fondly recalls being introduced to a diverse array of cuisines and the bounty of fresh seafood.
Tune in to hear Chef Tony's inspiring story and his aspirations to be a role model for young chefs.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:37 Exposure to new ingredients and culinary experiences 00:05:35 Passion and hard work pay off 00:15:25 Intention and focus are key 00:17:26 Passion and dedication lead to success 00:40:28 Matching chef's skills with client's preferences 00:46:12 Developing relationships through food 00:50:45 Importance of attitude in work 00:59:41 Relationships are key to finding opportunities 01:01:38 Finding value in your skills 01:07:19 Opportunities in private chef positions 01:20:16 Personalizing culinary portfolio
Quotes
"The reality is how we feel within ourselves translates into what ends up on the plate too."
"To understand, if I apply the same skill set, maybe on a single night for a client at their house, and it's their birthday party, they're almost willing to give me maybe two weeks of my salary in a single night."
"If you can get to the three to five year mark, it will solidify your resume like nothing else."
"Get to a point where you're so comfortable in your skin, from your resume, to kind of the cover letter, to the photos you show, that expresses who you want to be every minute of the day the most."
Episode 62: Advancing Luxury Private Services through Team Dynamics and Emotional Management
00:42:07
In this episode, we are joined by Aline Urkumyan, an expert in estate management, personal assistance and team building. With over 17 years of experience in the luxury private service industry, Aline shares her insights on managing and leading teams in Fortune 500 luxury hotels, overseeing private residences, and handling high-rise multifamily properties. She also discusses the importance of anchoring the human experience, self-reflection and emotional management in team dynamics.
Tune in to glean valuable insights on the advantages of incorporating Qigong and neuro-linguistic programming (NLP) for emotional management and maintaining presence in the development of world-class teams.
Listen to this brand new episode of The Private Chef Podcast on:
01:03 Anchoring the Human Experience 03:12 Early Life Lesson in Self-Reflection 08:26 Challenges of Building World-Class Teams 10:41 Seeking Self-Reflection in Hiring 15:15 Encouraging Healthy Team Dynamics 17:24 The Role of Communication in Team Building 19:32 The Importance of Decision-Making 21:30 Encouraging Risk-Taking and Learning from Mistakes 23:20 Living with No Regrets 25:32 The Power of Being Present 27:17 The Benefits of Qigong and NLP 31:51 The Power of Mind Control 34:32 The Importance of Emotional Processing 40:42 The Benefits of Walking Meetings
Sound Bites
"I actually think that micromanaging kills spirit in people."
"I've noticed that people have a more inflated self, I guess, more self-inflated in what they need, not in a selfish way, just more communicative, which I think is healthy."
"To every single problem, there is a solution."
"At the end of the day, I'm an empath. So it helped me really be able to process my personal emotions out immediately presently in the moment."
"Steve Jobs already did walking meetings. So I think there's something to it."
Episode 63: Chef Ross Hutchison's Journey: Evolving from Tourist to Trusted Chef in Mallorca
01:10:24
I am delighted to be joined by the esteemed Chef Ross Hutchison. The founder of Private Chef Mallorca and the Chef's Table, Chef Ross unfolds his remarkable journey as a private chef based in Mallorca, Spain. From serving luminaries such as Catherine Zeta-Jones, Nelson Mandela, and Martha Stewart, to earning recognition as one of the 50 most fascinating individuals in Mallorca. Not only that, but Chef Ross has also taken on the role of a mentor, guiding yacht chefs to elevate their careers. Join us for an inspiring conversation as Chef Ross shares his story, offering valuable insights into the path of becoming a successful chef.
Listen to this brand new episode of The Private Chef Podcast on:
[00:00:25] Chef Ross impressive career [00:06:50] Building genuine relationships on the island [00:10:33] Shifting client base and growth [00:13:30] The history of Carpaccio [00:26:53] Salted orange juice mishap [00:31:55] Tricky transition in chef salaries [00:35:24] Pay disparity in the restaurant industry [00:39:08] Taking life-changing opportunities [00:47:18] The power of a simple sales pitch [00:51:33] The joy of being a private chef [00:55:24] Teaching yacht chefs [00:59:32] Building relationships in the off-season [01:03:22] Quality of food in Spain [01:06:59] The future of private chefs
Quotes
"I would much rather focus on the core, which is the kitchen and being creative as a chef to deliver a certain kind of meals."
"I think if you go to Europe as a chef, you either go for experience or lifestyle, never really for the money, unless maybe Switzerland."
"So I always recommend the chefs that come work for me or other chefs that I talk to, to try to do new things, new menus, travel, obviously travel, get inspired, but just step out of your comfort zone and you can take some risks, you know, you can do this."
Episode 64: Gino Barbaro's Successful Shift from Chef and Restaurateur to Real Estate Investor
00:43:38
I engage in a conversation with Gino Barbaro, renowned as "the pizza guy". Gino recounts his path from managing an Italian restaurant to recognizing his desire for enhanced financial stability and freedom. After experiencing the struggles of the restaurant industry during the Great Recession, Gino teamed up with Jake to start investing in multifamily real estate. They now own over 2,000 apartment units and $250,000,000 in assets under management. Gino also teaches others how to acquire real estate. Gino's motivation for the transition came from wanting a better future for himself and his family and seeing the benefits of owning rental properties.
Tune in to hear Gino's insights on the mental shift required to move from the kitchen to the world of investing.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:06] Shift from chef to investor [00:01:25] Living the restaurant dream [00:05:15] Autonomy and financial freedom [00:09:08] The power of compounding [00:09:45] Persistence and Success [00:13:40] Chefs as entrepreneurs [00:15:13] Building a personal brand [00:24:26] Delayed gratification and personal discipline [00:27:57] Money mindset and financial freedom [00:37:12] Impacting the world through service
Sound Bites
"It seems as if people who are chefs or anything, they're integrators. They are visionaries, but they're integrators because they need to get the job done."
"Most people that I know are doing this because they wanna create impact and they wanna help other people. It's a success over significance."
"I like to be able to feed people. I like to be creative. I like food."
Episode 65: From Personal Assistant to CEO: Brittany Dolin's Journey to Revolutionizing Recruitment
00:57:43
In this special holiday edition of the Private Chef Podcast, Brittany Dolin, co-founder of Pocketbook Agency shares her journey as a personal and executive assistant to high-profile families, which inspired her to create a recruiting firm specializing in the family office sector, The Pocketbook Agency. We delved into the nuances of giving notice in a private service role, emphasizing the importance of maintaining positive relationships and the potential impact on future employment.
Tune in to learn more about Brittany's experiences and insights in the private service world.
Listen to this brand new episode of The Private Chef Podcast on:
[00:02:57] Transitioning to entrepreneurship [00:05:31] Long-lasting client relationships [00:07:41] Giving notice and maintaining relationships [00:10:37] The importance of references [00:15:04] Unique family dynamics and alignment [00:17:41] The importance of giving back [00:21:51] Personality tests in hiring [00:26:00] Building great teams and caring [00:31:02] Working with challenging families [00:37:29] Challenging lifestyles of music artists [00:49:47] Longevity in personal assistant roles [00:53:18] Financial independence and job satisfaction [00:56:58] Shifting from assistant to agency
Quotes
"We wanted to be different because that would define our successes."
"What matters is keeping that relationship and never burning bridges, because ultimately that person could be a reference for you for future jobs as well."
"References to me and any agency are the most important part of the process because references are the point where we find out how you performed in your past roles and if you're a great candidate for this new role."
"I love to hear when people have like 10 plus years with the family and they still feel excited to work there and about their relationship."
Episode 66: From Culinary Expertise to Estate Management: Jill Snider's Professional Journey
00:56:17
Jill Snider recounts her transition from a private chef to an estate manager, underscoring the significance of soft skills and adaptability across diverse roles. She delves into the challenges of fitting into the private service industry, emphasizing loyalty, consistency, and diplomacy. Jill stresses the importance of clear communication and efficient inventory management in multi-chef and multi-estate settings.
Tune in to gain insights about the challenges, tips, and criteria for job applications, opening doors in private service, and key personality traits for success.
Listen to this brand new episode of The Private Chef Podcast on:
01:00 Gateway to the Private Service Industry 09:08 The Importance of Soft Skills 13:28 Skills Needed for Transitioning to Estate Management 19:04 The Challenges of Hiring and Being Hired 23:32 The Painful Process of Finding the Right Fit 31:08 Key Values for Working in a Private Household 38:22 The Importance of Loyalty, Consistency, and Diplomacy 42:25 The Nuances of Running a Private Estate 45:09 The Benefits and Challenges of Rotational Chef Positions 46:03 Using Technology for Communication and Inventory Management 52:14 Importance of Food Pictures in Chef Resumes 55:20 Challenges and Tips for Job Applications 01:00:11 Criteria for Hiring Private Chefs 01:03:29 Personality Traits for Success
Quotes
"I find that if you have the right personality and you're good at what you do and you're consistent, you're loyal, you have a work ethic, you'll stay in your job for a long time and you'll have very good benefits. That's also important too. Not just as a chef."
"I still to this day say and believe in my heart that it's the soft skills that mean more to me because you can teach anybody just about anything. You can't teach them to be nice, honest people."
"I believe that if you have the drive and the desire and the strength to hang in, you can learn anything."
Episode 67: The Realities of Private Cheffing with Gulf Coast's Top Chef Erik Nunley
00:52:51
Chef Erik Nunley, the number one private chef on the Gulf Coast, with a background in French, Louisiana, and Southern cuisine, shares his culinary journey and the influence of his family's cooking traditions. He further explores the significance of establishing boundaries and nurturing relationships, the distinct challenges and rewards inherent in the role of a private chef.
Tune in to discover insights on achieving a balanced work-life dynamic and gaining autonomy over your career trajectory.
Listen to this brand new episode of The Private Chef Podcast on:
[00:03:00] The influence of family on chef Eric's love for food [00:06:16] The demands of private cooking [00:09:55] Being adaptable in the industry [00:10:00] Benefits and challenges of private chef work [00:14:06] Pre-planning for vacation services [00:19:06] Soft skills in private sector [00:20:13] The importance of communication and boundaries [00:26:33] Traveling and organizing daily life [00:30:00] Navigating different types of clients [00:40:00] The importance of intuition and setting expectations [00:50:27] Avoiding bad situations
Quotes
"I've been on that work-life balance for years trying to find that great balance of where you're able to actually produce income for your life, but also have been able to produce healthy life for yourself."
"I got to stand firm on my decision. Like this isn't for me. I don't care how great the money looks. Like this situation doesn't feel right for me."
"It is a wild lane that we are in, it's very beneficial and it could be very lucrative. But it also can be very strenuous on the body, mentally, physically, and spiritually."
Episode 68: Blue Zones, Health and Longevity: Insights from Gourmet Chef Claudia Stritmatter
01:14:10
In this episode, gourmet chef Claudia Stritmatter shares her journey from the medical field to the culinary arts, with a focus on crafting healthy cuisines inspired by the Blue Zone lifestyle. She discusses her early influences and experiences with allergies, which led her to pay close attention to food and its impact on health. She also highlights the significance of trust and building relationships with clients and providing a personal touch in her private chef services.
Tune in to learn more about the importance of food as medicine, the business model of Blue Zone food delivery, and the power of personal touch in private chef services.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:02] Allergies and special dietary needs [00:09:10] Pursuing wellness through food [00:11:52] Taking control of blood pressure [00:24:10] Building client relationships [00:27:26] Mental health and virtual connection [00:34:27] Benefits of meditation [00:38:31] Mental health in Blue Zones [00:42:20] Connecting motivation to longevity [00:48:04] Sense of community and trust [00:56:02] Blue Zone food business model [01:04:25] Fulfillment in a modern world [01:15:16] Negotiating fair payment and rates [01:17:08] Pricing and customer journey
Quotes
"All recipes at some point are pure experiments and just pure creativity."
"The blood pressure medication that you've been taking for years, you don't need it. And that was simply through food."
"Now everybody is so comfortable, there's so much convenience. And they're wondering why am I not feeling the way I should".
"Those days where I do a lot more for others are so much more rewarding."
Episode 69: Culinary Passion, Food Exploration and Cultural Diversity with Chef Jacqueline Bruno
01:06:53
With nearly three decades of experience as a private chef, Chef Jacqueline Bruno takes us through her culinary journey. She traces her love for food back to her father-in-law, Francesco Paolo Bruno, a trailblazer who introduced Italian espresso to America. Partnering with her husband, they managed a thriving restaurant in San Francisco's Italian community and later established a successful coffee roastery. Chef Jacqueline also delves into her role as a restaurateur and tasting room chef at the California Caviar Company.
Discover how she uses her passion and expertise to unite communities through the power of food.
Listen to this brand new episode of The Private Chef Podcast on:
[00:01:05] Passion for food started [00:05:13] Culinary journey and kitchen management [00:11:25] The culture of food [00:14:29] Street food experiences abroad [00:19:24] Caviar's humble origins [00:24:14-00:24:25] Inflation and food affordability [00:29:37] Food delivery during the pandemic [00:34:38] The cost of Uber driving [00:40:17] Creating themed culinary experiences [00:43:32] Embracing cultural fusion [00:47:55] Fake plant-based food [01:02:26] Job expectations and respect
Quotes
"Feeding people is such an intimate thing. Besides living with them, you're coming in there and you're actually giving them what's going to either keep them healthy or just satiate them for the moment."
"I feel like food is really the common thread that can unite us as a human race, as opposed to a particular race."
"I want them to treat me like a human being, not like a machine, not like a servant. I want to be treated with respect. That's all I want."
"I've learned to love myself and I think chefs need to learn to love themselves and not allow themselves to be abused."
Episode 70: Health-conscious Cooking with Private Chef Shani Patterson
00:56:20
In this week's episode, we feature Chef Shani Patterson, a seasoned private chef with over 15 years of culinary expertise. Specializing in crafting delectable, tailored dishes for diverse dietary needs such as gluten-free, Zone, Glatt Kosher, vegan, and paleo, Chef Shani's skills extend to freelance food styling, including live TV segments for networks like CBS and Fox. From childhood cooking adventures with her father to hosting high school dinner parties, Shani's culinary journey led her to fine dining, retreats, and even collaborating with Patti LaBelle.
Currently a NYC private chef, Shani champions wellness initiatives, focusing on food insecurity and supporting the nutritional health of black and brown communities.
Don't miss her captivating journey and insights into in the field of nutrition-focused private cheffing.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:07 - Early Cooking Experiences 00:02:17 - Transitioning to a Professional Chef 00:04:01 - Specializing in Health-Conscious Cooking 00:06:09 - Working in Dietary and Kosher Food Services 00:07:13 - Aspiring to be a Private Chef 00:17:20 - Helping Clients and Family Members with Health and Diet 00:18:23 - Role of Diet in Health and Medication Reduction 00:27:00 - Relationship Between Food and Depression 00:36:04 - Importance of Chef's Happiness in Food Quality 00:41:22 - Concept of Ikigai in a Chef's Career 00:43:45 - Importance of Personal Integrity in Cooking 00:48:15 - Benefits of Restaurant Work for a Private Chef 00:51:06 - Energy and Emotions in Cooking 00:52:06 - Approach to Overcoming Kitchen Challenges
Quotes
"I am a human being who is taking the torch from my ancestors and trying to make use of my time here by nourishing people, doing what comes readily to me, and just continuing to build a foundation and be creative and be light on my feet and just help in whatever way I can."
"I think it makes a huge difference if you have somebody who is genuinely happy working for you and the kind of care they will put in your food versus just having that professional relationship to your food."
Episode 71: Event Styling and Catering: Chef Richard's Creative Approach to Private Chef Services
01:04:58
We are honored to welcome Richard Vanderplas, a distinguished private chef based in New York. Chef Richard brings extensive expertise as a global restaurant consultant, a traveling chef and the owner of Edenopolis. He talks about his culinary journey and how his unique event styling, featuring colorful and diverse table setups, developed from his early days in catering and became a signature aspect of his work. Chef Richard also discusses the significance of regional and home-cooked food and the impact of passionate cooking in the culinary world.
Join us to discover Chef Richard's nearly two-decade-long culinary adventure, his creative methods, and his approach to private chef services.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:35 - The Art of Table Setting 00:01:00 - Chef Richard's Career Beginnings 00:01:43 - Origin of Cheese Boards in Events 00:02:15 - Chef Richard's Design Philosophy 00:02:51 - Building a Consistent Team 00:05:08 - The Business Side of Culinary Arts 00:06:27 - Designing a Catering Table Layout 00:07:10 - Centerpieces and Balance in Table Design 00:08:02 - Asymmetry and Symmetry in Event Styling 00:09:05 - Color Coordination for Events 00:12:42 - The Importance of Food Presentation 00:14:17 - Regional and Home-Cooked Foods 00:20:03 - Documenting Inspirational Food Experiences 00:27:10 - Diversity of Regional Cuisines 00:31:06 - Advice for Chefs in Unhappy Work Environments 00:42:19 - The Simplicity of Life and Social Media's Impact 00:49:19 - Profit Margins in Catering for Luxury Clients
Quotes
"Chefs should love their job or they should quit because it is a very difficult job. It's not always fun. And if your heart isn't in it, you get out of the kitchen because you're going to hurt people."
"You can make a lot of money serving regular people, not necessarily people with a super high income, but ordinary people."
"The reason I was able to do this so efficiently is because I thought about the technology and the systems to making this simple menu work."
Episode 72: The Life of a Private Chef: Boundaries, Challenges and Travels
00:52:53
Chef Nicole Conradt, also known as Chef Nikki, shares her journey as a private chef and baker. She discusses her culinary passion, early career working in restaurants, and her experience as a hand model. Chef Nikki also talks about establishing healthy boundaries with clients and the challenges of being a private chef. She highlights the limitations of being tied to a specific location and the difficulties of traveling as a private chef. She also shares her experiences working on private charter flights and yachts, as well as the difficulties encountered while preparing meals in Airbnb kitchens.
Tune in to learn more about Chef Nikki's passion for food and her culinary adventures.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:35 - Chef Nikki's Early Culinary Influences 00:05:06 - The Lucrative Nature of Hand Modeling 00:08:01 - Chefs in the Entertainment Industry 00:09:06 - Preferences for Client Professions 00:11:18 - Establishing Healthy Boundaries with Clients 00:19:52 - Attracting the Right Clients 00:23:55 - The American Culture of Hiring Private Chefs 00:25:02 - The Distinction Between Personal and Private Chefs 00:26:17 - Full-Time Private Chef Job Offers 00:27:30 - The Appeal of Hosting at Home for Celebrities 00:30:05 - The Challenges of Traveling for Work 00:32:02 - The Downsides of Working on Yachts 00:44:14 - The Role of Reviews in Attracting Clients 00:47:40 - The Logistics of Cooking for Large Parties 00:48:00 - The Challenges of Cooking in Different Kitchens 00:49:08 - The Requirements for Joining Table at Home 00:55:12 - The Unpredictability of Airbnb Kitchen Facilities
Quotes
"I have to start all over again in clientele."
"I'll remove my proposal because I was like, wow, I don't want to work with someone that's, you know, that's incredibly rude."
"We're recreating a restaurant experience at home."
"I know they're more committed. They're going to stay committed. They're going to keep that date. They're not going to keep changing it on me."
Episode 73: Celebrity Chef Ronaldo Linares on Cuban Cuisine, Whole Foods and Health Conditions
00:52:53
Chef Ronaldo Linares, a Cuban-Colombian-American with a unique journey from U.S. Marine to celebrity chef, shares his culinary journey deeply influenced by family and upbringing. From learning to cook through observation to his father's impactful legacy, Chef Ronaldo explores parallels between kitchen leadership and parenting. He is also a solid advocate of health and nutrition, addressing alarming diabetes rates in the Latino community. Chef Ronaldo is the author of "Sabores de Cuba," a diabetes-friendly Cuban recipe collection.
Tune in to learn about Chef Ronaldo's cooking style, the challenges he conquered in his personal and professional life, leading him to become a successful private chef for celebrities and executives.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:04 - Chef Ronaldo's Culinary Roots and Family Influence 00:05:12 - Value of Learning Through Observation 00:07:32 - Role of Adversity in Personal Growth 00:08:01 - Managing Family Dynamics Like a Kitchen Team 00:10:41 - Personal Challenges Affecting Professional Life 00:12:09 - Healing Power of Food and Family Support 00:15:33 - Health-Conscious Cooking Philosophy 00:17:09 - Impact of Diet on Overall Well-being 00:18:07 - Contrast Between American and Home Country Diets 00:19:09 - Ronaldo's Journey to Health-Conscious Cooking 00:21:07 - Prevalence of Diabetes and Cultural Eating Habits 00:23:11 - Importance of Whole Foods and Home Cooking 00:25:25 - Role of Diet in Managing Health Conditions
Episode 74: Super Yacht Galley Designs and Culinary Challenges with Award-winning Chef Brennan Dates
01:02:40
Award-winning super yacht chef, galley designer and Youtube content creator, Chef Brennan Dates shares his journey from a young aspiring cook to working on super yachts and becoming a private chef. He discusses the importance of practical experience in culinary education, the value of learning in Michelin-starred restaurants and the importance of designing yacht galleys and how it significantly affects the crew's overall experience. Chef Brennan highlights the need for chefs to be part of the design process for functionality and efficiency. He also shares the challenges and rewards of being a yacht chef as well as the value of platforms like YouTube that allow chefs to provide value and connect with a wider audience.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:55 - Chef Brennan's Culinary Journey 00:02:43 - Transitioning from Restaurants to Super Yachts 00:07:37 - Finding the Right Fit in the Culinary World 00:12:14 - Significance of Storytelling in Cooking 00:15:40 - Missteps in Kitchen Design 00:16:42 - Importance of Michelin Star Experience 00:20:11 - Demands of Cooking for Yacht Crews 00:21:57 - Shift Towards Healthier Work Rotations 00:28:58 - Adventure of Eating Local Foods 00:37:27 - Super Yacht Galley Design Movement 00:40:02 - Importance of Chef Involvement in Kitchen Design 00:41:14 - Misconceptions of Kitchen Design in Yachting 00:42:22 - Downsides of Yachting 00:44:12 - Impact of Poor Kitchen Design on Work 00:46:01 - Benefits of Yachting
Episode 75: A Wellness Expert's Perspective on Health and Personalized Diet
00:58:32
In this episode, Julia Chebotar, an acclaimed chef and certified health coach, takes us on a culinary adventure, tracing her roots from her grandmother's influence in Ukraine to her family's rich history in the restaurant business. She discusses her journey in crafting customized meal plans for a diverse clientele, including celebrities. Chef Julia brings her expertise to the forefront, exploring topics such as mindful eating, blood-type diets, recipe development, elimination diets for food sensitivities, and protein-rich diets tailored for home health and specific dietary restrictions.
Discover how personalized diets can profoundly affect your overall health.
Listen to this brand new episode of The Private Chef Podcast on:
[00:02:29] A journey in the food spectrum [00:13:36] Finding work-life balance [00:21:23] Post-surgery nutrition services [00:25:44] Transforming health through food [00:29:25] Blood type diets [00:35:52] Protein for hormone health [00:41:44] Healthy cooking with unique ingredients [00:43:07] Pursuing the right career path [00:52:12] Supporting chefs in the community [01:00:16] Finding fulfillment in cooking
Sound Bites
"It's difficult in our industry because I think with social media, we compare ourselves to everyone else."
"It's not for everyone. I just feel like it's very difficult to be in this very isolated private chef world and then constantly compare yourself to others."
"It's a little daunting and lonely at times, but when you find the right fit, your client becomes family. You become excited to go to work every day, to serve, help, feed, and nourish them." "I too have healed myself through food and people just don't know that they're poisoning themselves from within and just consuming so many wrong things that aren't right for them. #theprivatechefpodcast #privatechef #chef #culinary
13 Mar 2024
Episode 76: Mastering Private Service: Insider Tips from Industry's Leading Experts
01:05:45
In this special edition of the Private Chef Podcast, industry experts Philippa Smith, founder of Silver Swan Recruitment, Latricia Friend, luxury lifestyle manager, and career coach, and Peter Colt Van Ryder, CEO and recruiter of Estate Management Solutions, dive deep into the journey of transitioning from working in restaurants to embarking on a career as a private chef.
The conversation covers essential topics such as the importance of gaining direct experience, the power of networking, and how to create an impressive portfolio. We also discuss the distinctive challenges that come with working in private service, the importance of choosing the right employer, how economic downturns can impact private chefs, the critical role of budget management, and the unique benefits of the job.
Tune in for an exclusive guide aimed at chefs looking to enter the private service or those seeking to enhance their skills and advance their culinary careers.
Listen to this brand new episode of The Private Chef Podcast on:
00:02:38 - Challenges of Being a Private Chef 00:04:15 - Industry Changes and Chef Career Paths 00:06:03 - Transitioning from Restaurant to Private Chef 00:08:43 - Reality of Private Chef Workload 00:12:37 - Exciting Perks of Being a Private Chef 00:15:40 - Understanding the Expectations of Private Chef Roles 00:19:53 - Ups and Downs of Traveling Chef Positions 00:21:43 - Current State of the Private Service Industry 00:23:41 - Benefits of Seasonal Chef Work in Europe 00:25:30 - Different Strata of Wealth and Service Expectations 00:28:04 - The Importance of Clear Job Preferences 00:30:14 - Future Trends in the Private Service Industry 00:33:18 - The Viability of Hybrid Roles in Private Service 00:37:02 - Seasonal Work Opportunities for Aspiring Private Chefs in the US 00:40:31 - Variety of Private Chef Roles Available
Episode 77: Exclusive Insights for Aspiring Chefs in the Hamptons Job Market
00:40:22
Chef Tina Dejesus, a high-end private chef in New York and the Hamptons and the driving force behind VegHead Chef Inc., delves into her culinary journey, offering invaluable insights for success in the industry. She emphasizes honing hospitality and culinary skills, connecting with clients who value nutrition and wholesome cooking, and effective strategies for finding job opportunities.
Chef Tina also shares stories from her time as a private chef in the Hamptons, providing insights into discerning client choices, the local job market dynamics, and her preferred vendors in the area. She also discusses the challenges of sourcing local ingredients and meeting the increasing demand for fresh produce in the Hamptons.
Tune in to learn more about Chef Tina's inspiring journey, dedication to healthy cuisines, and creative solutions as a private chef.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:50 - Chef Tina's Culinary Passion and Background 00:03:58 - Embracing Plant-Based Cooking and Nutrition 00:05:09 - The Importance of Hospitality in Private Chef Roles 00:05:51 - Tina's First Private Chef Experience with a High-Profile Client 00:09:11 - Finding the Ideal Private Chef Client 00:19:03 - The Shift from Recipe Notebooks to Digital Collections 00:20:50 - Identifying Red Flags When Choosing Private Chef Clients 00:22:41 - Tips for Aspiring Chefs in the Hamptons Job Market 00:24:53 - The Dynamics of Working in a Formal Household Team 00:26:44 - The Challenges of Cooking for Families with Young Children 00:28:41 - Navigating Client Expectations in the Hamptons 00:31:58 - Recommendations for Hamptons Vendors and Farm Stands 00:35:26 - Supporting Local Businesses and Seasonal Produce 00:37:30 - Whole Foods Market's Impact on the Hamptons
Sound Bites
"Work with some agencies. I do recommend reaching out to other private chefs. The majority of people want to help people."
"It's putting yourself out there to fail because especially when you're starting, you may be the greatest chef in the world, but like we were saying, if you've never worked in the front of the house, you may be flustered."
"I think being well-rounded in hospitality makes you such a great private chef."
Episode 78: The Art of Private Cheffing, Seasonal Cooking and Slavic Cuisine
01:12:26
Join us as we delve into the culinary journey of Chef Filip Turczyn, a skilled private chef and the owner of Flip Flop Foods. He shares insights into his transition from a cook to a private chef, drawing comparisons between restaurant work and private services. Chef Filip champions sustainable farming practices and the art of storytelling in cuisine, emphasizing the importance of top-quality ingredients and the creation of healthy, seasonal dishes. Our conversation also touches upon the impact of the pandemic and Chef Filip's fervent dedication to foraging and the rich traditions of Slavic cuisine, all of which contribute to his continuous pursuit of culinary innovation.
Explore with us as we uncover Chef Filip's expertise and unwavering dedication to promoting sustainable cooking practices and the diverse flavors of Eastern European cuisine.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:37 - Balancing Family Life as a Traveling Chef 00:02:46 - Industry Shifts and Accommodating Family in Private Chef Roles 00:03:23 - Impact of the Pandemic on the Chef Industry 00:05:25 - The Art of Saying "No" and Setting Boundaries with Clients 00:11:27 - Comparing Private Chef and Restaurant Work 00:16:06 - The Importance of Mood in the Kitchen 00:18:27 - The Significance of Quality Ingredients and Soil Health 00:24:35 - The Farmer's Role in Quality Food Production 00:30:47 - The Challenge of Choosing Healthy Food Options 00:37:25 - The Evolution of Chef Skills and Seasonal Cooking 00:38:12 - Foraging as a Unique Skill in Private Chef Services 00:43:54 - Pushing Culinary Boundaries with Eastern European Cuisine
Sound Bites
"It is very sad that cooking and eating healthy food these days have become a luxury."
"You can pick your clients, which is a beautiful thing that you don't have the comfort of doing when you're working in a restaurant or a hotel."
"Being a private chef, so much of it is storytelling. It's like you want people to fall in love with the story as much as with the food because it's what will carry you through your career."
Episode 79: A Yacht Chef's Journey to Mastering Patisseries and Chocolate Creations
00:56:27
Chef Hannah Rose, a young culinary talent with experience in Michelin-starred kitchens, shares her journey into the world of private yachting. Chef Hannah's background includes expertise in patisserie and chocolate making, enhancing her culinary repertoire. The episode explores various facets of her career including the influence of her family on her career, key traits acquired through culinary training and experiences, opportunities available in the chef world, particularly transitioning to yachting, and Chef Hannah's passion for patisserie and chocolate-making, and how it adds depth to her culinary skills.
Tune in to discover the advantages and hurdles of working in the yacht industry, alongside insights into unleashing culinary innovation on the high seas.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:00 The Importance of Energy and Engagement 00:01:17 The Influence of Family and Childhood 00:06:27 Key Traits Learned in the Culinary World 00:08:18 Opportunities in the Chef World 00:09:47 Transitioning to Yachting 00:12:47 The Advantages of Yachting 00:14:01 The Financial Benefits of Yachting 00:16:15 Creative Freedom in Yachting 00:23:16 Unpredictability and Adaptability in Yachting 00:26:39 Downsides of Yachting 00:30:31 Adaptability and Resilience 00:40:34 Passion for Patisserie and Chocolate 00:55:59 Maintaining Relationships in Yachting
Sound Bite
"When you step back for a second and give them something from you, i.e., a personalized chocolate box that I've made entirely for their flavors, for their profile, and say, 'Welcome on board, I'm your chef and I want to make what you want to make.' Nine times out of 10, that guest comes back to me and says, 'Show me what you've got.'"
Episode 80: US Immigration Laws and Visa Options for Private Chefs with Atty. Michael Wildes (1/2)
00:38:59
In this special episode of The Private Chef Podcast, immigration attorney Michael Wildes, renowned for representing culinary icon Chef Jean-Georges and former First Lady Melania Trump, talks about the complexities of immigration law for private chefs aiming to work in the United States. Michael also discusses the importance of developing a relationship with an immigration lawyer early in their career, the different visa options available, the criteria for establishing oneself as a knowledgeable culinary professional, the impact of marriages on the immigration process, and the importance of being transparent about past records and denials.
Tune in to learn more about the importance of working with expert lawyers to navigate the immigration process and achieve the American dream.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:50 - The Biggest Hurdle for Professional Immigration 00:02:19 - When to Engage with an Immigration Lawyer 00:04:30 - Visas to Avoid for Long-Term Stay Plans 00:06:35 - Pathways for Longer Stay Periods: HELLO Acronym 00:09:05 - Spousal Work Permissions on Different Visas 00:13:03 - Establishing Substantial Credentials for Immigration 00:15:00 - Building a Portfolio for an O Visa 00:17:42 - Private Chefs and Immigration for High-Net-Worth Families 00:19:27 - The Limitations of Immigration for Personal Staff 00:21:15 - The O Visa: A Path to Establishing Talent 00:25:14 - Marriage as a Legal Pathway to Immigration 00:29:46 - Impact of Criminal Records on Immigration 00:33:23 - Relationship Between US and India for Immigration 00:34:41 - Dealing with Previous Visa Denials 00:36:05 - Celebrity Immigration Challenges
Sound Bites
"Develop a relationship with a very strong immigration lawyer at the very beginning of your career."
"The visas that would permit you to have a dual intent and therefore be here temporarily and at the same time manifest an intention to be here permanently are the golden visas."
"The H1 allows for a green card. So on a Monday, if you get an H1 on a Tuesday, you can apply for a green card."
Episode 81: The Dynamics of Private Service and Recruitment with Marc Sorensen Leandro
00:42:46
Marc Sorensen Leandro, formerly a private chef and now the founder of Sorensen Staffing, shares his culinary journey, starting from his early experiences with food and working in different positions in restaurants. He shares his unique approach to the hiring process, explores the nuances of private service, emphasizes the significance of timing and matching jobs with talent, identifies red flags in private chef job listings, and delves into the dynamics of hiring private chefs.
Listen to the latest episode and discover how his 15-year career as a private chef influences his distinctive hiring approach, assisting private chefs in finding the ideal job match.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:11 - Chef Marc's Career Shift to Recruitment 00:01:34 - First Cooking Job and Dishwashing Experience 00:03:46 - Entering the Private Chef Industry 00:05:11 - Brief Stint as a Restaurant Chef 00:06:26 - Moving to New York and Meeting with Agencies 00:12:59 - Transitioning from Chef to Recruiter 00:13:12 - Challenges of Being a Middleman in Recruitment 00:14:57 - The Importance of Personality in Private Service 00:19:18 - The Demand for Michelin-Starred Chefs in Private Homes 00:21:12 - Advice for Chefs Entering the Private Sector 00:22:57 - The Trend Towards Mediterranean Diet 00:30:07 - Red Flags in Private Chef Job Postings 00:32:02 - The Importance of Timing in Recruitment 00:34:50 - The No-Ego Approach in Private Service 00:38:03 - Lines Not to Cross in Private Service 00:44:14 - The Balance of Job and Talent in Recruitment 00:46:50 - The Benefit of a Recruiter with Chef Experience
Sound Bites
"I think veterans know, it's going to take longer going into it, but I think it's important to have your ducks in a row and be able to ride out potentially several months searching if that's your goal."
#theprivatechefpodcast #privatechef #chef
23 Apr 2024
Episode 82: Obtaining a Green Card for Private Chefs with Atty. Michael Wildes (2/2)
00:47:38
Join me for a special episode where I welcome back immigration attorney Michael Wildes to discuss the green card process in the U.S. Michael explains the various paths to getting a green card, including the EB-5 visa program, which allows investors to obtain a green card. He also discusses employment-based visas like the EB-1 for those with extraordinary abilities. Additionally, Michael explores how domestic violence can affect immigration cases and shares practical advice for those seeking a green card through marriage.
00:04:00 - Green Card Process for Chefs 00:07:34 - Investment-Based Green Card (EB-5) 00:19:12 - The Importance of Controlling Your Fate 00:20:08 - Family-Based Green Card Process 00:27:28 - Marriage and Green Card Validity 00:32:13 - Border Security and Personal Privacy 00:33:50 - Employment-Based Green Card (EB-1) 00:41:20 - Green Card Through Labor Certification (PERM) 00:44:02 - Green Card Retention After Marriage Falls Apart 00:45:25 - Cost of Green Card Services with a Lawyer
Sound Bites
"Five years after getting a green card, or if you're married to an American citizen, three years. you can apply for citizenship."
"You never marry the wrong person for the right papers."
"The EB1 is a wonderful visa because you can apply for a green card independently of an employer."
"You can be creative, but creative and lying is a very fine line."
Episode 83: The Empowering Journey of a Seasoned Yacht Chef Turned Entrepreneur
00:59:37
Chef Hannah Staddon, an experienced yacht chef and the creator of the trending FunkyChef jacket brand recounts her story of breaking into the yachting industry and the inspiration that led to her entrepreneurial journey. She talks about the challenges of managing a high-pressure career on the high seas while simultaneously building a business. Additionally, we dive into the creative process and inspiration behind her unique and practical chef jacket designs tailored for women and her commitment to supporting and mentoring other women in the culinary and yachting industry.
If you're looking for inspiration and valuable insights from a yacht chef and entrepreneur, this episode is a must-listen!
Listen to this brand new episode of The Private Chef Podcast on:
[00:00:42] Journey to becoming a chef [00:06:39] Marketing in the chef industry [00:13:07] Connecting with yacht guests [00:19:23] Fashion design inspiration [00:24:04] Chef coats and imposter syndrome [00:26:09] Performance anxiety throughout careers [00:33:39] Empowering women in entrepreneurship [00:40:32] Life dedication to yacht owners [00:43:58] Rare relationships with yacht owners [00:48:06] Female empowerment in business [00:51:20] Financial independence among women [00:54:32] Investing in self-care [01:00:15] Celebrating chefs beyond entertainment
Sound Bites
"I love the idea of failing because it just leads to growth."
"Women just have to realize their superpowers and just tap into that."
"For chefs, you need to have an Instagram account that shows what you're about."
"When it comes to cooking, my favorite thing to do is like flavor combination and like creating flavors that people would never put together."
Episode 84: FarmShelf: A Groundbreaking Technology for Indoor Farming
00:33:51
In this episode of the Private Chef Podcast, we're joined by Jean-Paul Kyrillos, co-founder and CEO of FarmShelf. JP delves into the story behind FarmShelf, a smart indoor farming system enabling people to grow leafy greens and herbs in their homes or restaurant kitchens. He describes how this technology lets users cultivate their own food indoors, ensuring year-round access to fresh produce while minimizing the need for long-distance shipping.
Listen as JP shares his passion for nutritious food, the game-changing potential of indoor farming, and how FarmShelf is making a unique impact on sustainable, locally-grown food production.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:52 - Origin of FarmShelf 00:02:07 - Benefits of Indoor Farming 00:03:14 - Challenges of Traditional Gardening 00:04:00 - How FarmShelf Works 00:05:25 - FarmShelf Subscription and Seed Pods 00:07:25 - Variety of Plants and User Interaction 00:08:21 - Nutritional Benefits and Connection to Food 00:09:35 - Regrowing Plants and Flavor Quality 00:14:51 - Commercial Availability and Pricing 00:16:06 - Degradation of Food Quality Over Time 00:19:05 - Client Preferences for Local and Fresh Produce 00:20:57 - Organic Labeling and Safety 00:22:08 - Harvesting Cycle and Continuous Supply 00:25:25 - Impact on Meal Planning and Cooking 00:31:43 - Plant Growth Cycles and Light Management 00:34:20 - Live Tour of FarmShelf Unit 00:37:41 - Integration into Home Design
Sound Bites
"We want people to have a connection to their food again."
"Just open up your farm shelf in your kitchen, and your herbs are right there. It's absolutely possible."
"There's a girl who's allergic to vegetables like a lot of kids are, but she eats the kale that she grew."
"I guarantee you indoor farming is going to be better for you and safer than something that might have been grown organically in California and sat on a truck for a week."
14 May 2024
Episode 85: Euphoria: The Ultimate Immersive Dining Experience with Chef Lara Norman
00:45:47
In this episode of the Private Chef Podcast, Chef Lara Norman, a talented private chef and the founder of Euphoria shares her journey and talks about her unique approach to creating immersive dining experiences for her clients. Chef Lara's artistic background and inspiration from theater and circus performances shine through in her innovative approach to food.
Tune in to learn Chef Lara's passion for creating magical dining experiences and how her unconventional style sets her apart in this industry.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:35 - Cooking with Emotion 00:01:16 - Creative Inspiration 00:06:24 - Choosing a Venue 00:07:12 - Seasonal Business and Work-Life Balance 00:09:26 - The Role of Intuition and Visualization 00:10:09 - Manifestation and Hard Work 00:11:29 - Learning from Disappointments 00:13:23 - Combining Passions and Creating Unique Experiences 00:14:46 - Building a Passionate Team 00:16:28 - Creative Process and Menu Development 00:18:07 - Creating Emotional Connections Through Food 00:19:06 - Making Guests Comfortable with Uncomfortable 00:20:24 - Attracting Like-Minded Clients 00:21:10 - Incorporating Music and Sound 00:22:48 - The Challenges of Business Ownership 00:26:00 - Delegating and Team Trust 00:27:24 - Leadership vs. Boss Mentality 00:28:27 - The Intangible Aspects of Success
Sound Bites
"I cook with my heart and soul, which I believe are the main ingredients to success."
"When I first started in the Michelin star kitchen, for me, I had to unlearn what I've learned."
"People who have big minds and believe the impossible is possible are the kind of people you want to brainstorm with."
"We have to believe ourselves because if we don't, no one else will. So we just got to follow that gut."
Episode 86: Immigration Pathways for International Chefs and Highly Skilled Workers
00:47:18
In this special episode of The Private Chef Podcast, I interviewed Ava Benach, immigration attorney and co-founder of Benach & Collopy. Ava shares her personal connection to immigration and the diverse communities she grew up with. She delves into the complexities of the U.S. immigration process, focusing on issues relevant to immigrants, including chefs seeking visas. Ava emphasizes the importance of legal guidance and outlines pathways for international skilled workers. She also discusses challenges such as visa applications, waivers, and green cards, the entrepreneurial spirit of immigrants, and the valuable contributions they make to the fabric of American society.
Tune in to learn more about the critical role of legal professionals in successfully navigating immigration.
Listen to this brand new episode of The Private Chef Podcast on:
00:01:29 - The Role of Immigrants in the U.S. 00:03:14 - New York's Culinary Melting Pot 00:05:40 - Misconceptions About U.S. Immigration 00:07:44 - Legal Implications for Employers 00:12:11 - Immigration Process Timelines 00:14:33 - Labor Market Tests for Immigration 00:19:00 - Setting Up a Restaurant and Immigration 00:27:36 - Pathways for Lesser-known Chefs 00:33:01 - Extraordinary Ability Visa Details 00:36:04 - Transitioning Careers Post-Immigration 00:39:08 - Challenges for Young, Single Immigrants 00:45:09 - Long-term Unauthorized Stay and Legal Remedies 00:49:38 - Importance of Legal Advice in Immigration
Sound Bites
"Immigrants are born entrepreneurs and have people who have self-selected to abandon everything they know and take great risks towards the unknown for the opportunity to fulfill themselves personally, professionally."
"U.S. immigration policy is driving these talented people, who can help build a future."
"We don't make it easy and ought to make it a lot easier."
"The pathway is patience. Build your career, build yourself, build up your resume."
Episode 87: Living the Yacht Life with The Crew Chef Nina Wilson
00:58:28
In this episode, Chef Nina Wilson covers her amazing journey into yachting, the benefits of rotation systems, the importance of creativity and rest for chefs, and the power of social media platforms for networking and building an inspiring community.
Chef Nina is an Australian chef with over a decade of experience on luxury yachts. She comes from a maritime background. Before diving into culinary training in the UK, she served as a Scuba dive instructor on the Great Barrier Reef and managed sailing flotillas in the Greek Islands. Her culinary journey reflects her global travels, with a passion for Southeast Asian, Japanese, and Mexican cuisine, and recently spent a lot of time in the U.S. embracing the ‘New American’ style of cooking. Chef Nina is a columnist and a social media influencer, with her YouTube channel, "The Crew Chef," inspiring over 200k followers.
00:00:55 - Life on Rotation as a Yacht Chef 00:03:22 - Challenges of Non-Rotational Roles 00:04:24 - Communicating with Principals 00:08:11 - Family Background in Yachting 00:09:05 - Early Yachting Experiences 00:16:46 - Provisioning Challenges in Different Regions 00:18:42 - Adapting Cooking Styles to Local Produce 00:28:13 - Multitasking in the Kitchen 00:29:12 - Starting The Crew Chef YouTube Channel 00:32:08 - Retaining Viewer Attention 00:33:54 - Building Trust with Viewers 00:38:40 - Criticism and Social Media Presence 00:39:55 - Community and Trends in Yachting 00:43:13 - Replicating and Adapting Recipes 00:48:07 - Finding the Right Fit in Yachting 00:50:01 - Organic Career Growth in Yachting
Sound Bites
"If you push really hard for too long, creativity dies."
"If they want their money's worth, if they want their value, clients got to keep chefs fully charged."
"I'm so much more well-rested when I go back to work. I just find I need the time off to get creative again, to find the passi
29 May 2024
Episode 88: Career Highs and Lows: The Journey of a Private Wellness Chef
01:01:00
From childhood memories of food as medicine, Chef Annestasia Rivard has journeyed to become a professional chef in both commercial kitchens and private residences. Throughout her career, she shares the experiences and lessons she's gathered along the way. From unexpected opportunities to setbacks, she reflects on how they have molded her path, offering valuable insights and fostering growth, particularly in the private service space.
Annestasia is a certified Holistic Health Practitioner and a seasoned Private Wellness Chef with over 15 years of diverse culinary experience. Based in Beverly Hills, California, she specializes in crafting clean, green foods, vegan dishes, and high-protein options for ultra-high-net-worth clients.
Tune in to hear about her job setbacks, transitions, and successes that have defined her unique culinary career.
Listen to this brand new episode of The Private Chef Podcast on:
00:00:00 - Early Passion for Food 00:07:03 - Balancing Single Motherhood and Career 00:12:08 - Understanding Body and Diet Connection 00:16:13 - Food as Medicine 00:19:06 - Client Success Story with Raw Vegan Diet 00:23:19 - Gourmet Raw Vegan Cuisine 00:24:47 - Challenges in Client Health Awareness 00:27:06 - Food and Mental Health Connection 00:39:58 - Adapting to Commercial Kitchen Environment 00:41:00 - Impact of COVID on Career Path 00:43:41 - Exploring Yacht Chef Opportunities 00:44:09 - Challenges of Working in Private Residences 00:45:58 - Discovering the 1% Niche Market 00:48:13 - Improving Resume and Finding Agencies 00:50:04 - Navigating the Private Chef Job Market 00:52:31 - Dealing with Job Rejections
Sound Bites
"Every experience, every client was like stepping stone to where you're going to go, stepping stone to where you need to go."
"Food is medicine. So, at such an early age, I was always introduced to food as it is a key feature in terms of how our health goes."
"The private household is more psychological warfare."
"Just don't give up. Every setback is a leap forward."
Episode 89: Essential Standards and Expectations for Hiring Private Chefs
00:49:11
Joining us today is the founder of Hudson Staffing, Carmen Garcia. In this episode, Carmen talks about the standards and expectations in the private service industry, particularly in hiring private chefs. We discuss the importance of reference checking and meeting candidates in person, the shift in the job market for chefs, key personality traits needed for success, and the interview process, including the questions that should not be asked during an interview. Carmen also introduces the Agency League, a platform she co-founded to provide education, training, and networking opportunities for candidates in private service positions.
Discover how to upskill and put your best foot forward as a skilled chef in private households.
Listen to this brand new episode of The Private Chef Podcast on:
[00:00:38] Reference checking process in agencies. [00:06:22] Chef job market shift [00:08:49] Longevity with families [00:13:01] Personality differences in job roles [00:18:27] Private chef job market insights [00:21:56] Professional boundaries in private service [00:26:58] Asking about candidates' children [00:29:25] Matching lifestyle expectations with clients [00:31:26] Expectations with increasing salary [00:37:01] Private service job complexities [00:39:17] The Agency League [00:43:36] Building trust through networking [00:45:31] The importance of candidate care
Sound Bites
"Being prepared to have those two to three references that can be contacted before a trial is offered definitely before an offer is made."
"Meeting in person just offers that other extra step of the vetting process."
"There's just something about actually meeting somebody in person or shaking their hand and seeing their entire body language, which is a long chunk of how this person will be inside somebody's home."
"Asking your age, your religion, your race, if you have children, your marital status. These are questions that shouldn't be asked."
Episode 90: Empowering the Next Generation: Chef Paula on Cooking, Connection, and Community
00:52:17
Paula Gottlieb Herman, Private Chef and producer of Cooking with Stars, shares her personal journey and profound connection to food—a passion kindled by her parents and enriched by her rabbi, which she has transformed into a way of honoring family traditions. Chef Paula educates and inspires children and special needs adults and families to cook, make healthier food choices, foster a deeper appreciation for fresh, organic produce, and enjoy hands-on cooking experiences to nurture connections.
Chef Paula, a former NBC News Segment Producer, organized cooking segments for Martha Stewart on The Today Show. Her work has been featured on the Filmmakers Show and Food Network. She also volunteers with Kids Need More, helping children with pediatric cancer, and donates her culinary and media skills to various non-profits across Long Island.
Tune in to learn more about Chef Paula's heartwarming journey and the valuable lessons she imparts about food, family, and community.
Listen to this brand new episode of The Private Chef Podcast on:
00:05:09 - Career Path and Working with Children 00:08:07 - Engaging Children in Cooking 00:13:36 - Teaching Kids to Appreciate Real Food 00:16:07 - Transition to Virtual Cooking Classes 00:19:18 - Overcoming Cooking Challenges 00:21:26 - Working with Special Needs Adults 00:24:07 - Favorite Cuisines to Explore with Kids 00:27:29 - Importance of Family Involvement in Cooking 00:33:33 - Special Needs Cooking Programs 00:35:22 - Teaching Healthy Eating Habits 00:36:15 - Challenges of Organic vs. Non-Organic 00:38:17 - Engaging Kids with Gardening 00:45:30 - Where to Find Recipes 00:47:05 - Impact of becoming a chef
Sound Bites
"Food is our love language."
"Being a chef for me is mission-based."
"Engaging children in the activity... there's a connection to, and they're more likely to eat it."
"The more involved in the process, the more invested you get and the more likely you are to try and appreciate it."
Episode 91: How Attitude, Lifestyle, And Wellness Drive A Private Chef's Success
00:57:58
In this episode, we are joined by Chef Frédéric Le Moing, a talented French private chef. We’ll delve into his journey from his early days in French kitchens to serving ultra-high-net-worth clients in the UK, exploring his career milestones, challenges, culinary approach, and advice for chefs striving to elevate their careers. Importantly, we also discuss proactive attitudes and healthy lifestyles in private chefs' job success.
Listen to this brand new episode of The Private Chef Podcast on:
00:03:05 - Work Environment and Stress 00:03:49 - Daily Routine as a Private Chef 00:06:20 - Importance of Rest and Wellness 00:07:14 - Mental Health and Self-Care 00:08:58 - Challenges in the Chef Industry 00:12:01 - Resources for Self-Improvement 00:15:27 - Career Transition to Private Chef 00:21:00 - Commitment and Humility 00:22:55 - Attitude and Success 00:25:37 - Handling Mistakes and Recovery 00:27:13 - Controlling the Controllable 00:30:05 - Playing it Safe on Important Nights 00:31:15 - Client Trust and Menu Planning 00:32:44 - Guest Preferences and Record-Keeping 00:37:09 - Personal Touch in Service 00:39:55 - Adapting to Private Chef Environment 00:42:55 - Networking and Future Opportunities 00:44:08 - Consistency and Attitude 00:46:13 - Stress Management and Exercise 00:48:13 - Substance Use and Professionalism 00:52:01 - Comparing Restaurant and Private Chef Life
Sound Bites
"I really value my rest, my sleep, and I absolutely want to do something active like sport or running."
"Generally, people with a good attitude tend to be more likely to be successful."
"Transitioning from restaurant to private chef involves a shift in lifestyle and work environment."
"Adapting to the client's preferences and building trust is crucial for success as a private chef."
"Effective communication and understanding client needs are key to delivering exceptional service."
Episode 92: Essential Elements of a Winning Resume
00:25:28
This special episode of The Private Chef Podcast highlights the important components of a winning resume. Featuring invaluable tips from top chefs and recruiters from our previous interviews, we share expert guidance on what makes a resume stand out in the competitive world of private service.
Listen in to learn the key elements of a resume that can help you secure your dream job as a private chef.
Listen to this brand new episode of The Private Chef Podcast on:
"References to me and other agencies is the most important part of the process." "Start documenting your food. Create a separate Instagram account that is purely for your work and have a link to that Instagram account on your CV."
Episode 93: Revolutionizing Household Management and Private Service with Nines
00:54:30
In this episode, Mohamed Elzomor shares his career journey from private fitness trainer to working in private service for billionaires, CEOs, and celebrities. Co-founder of Nines, an award-winning household management software, Mohamed discusses the complexities of overseeing high-profile households and emphasizes the importance of efficient systems. Nines streamlines property, personnel, and project management, enabling estate managers and private chefs to deliver impeccable service. Through his community, EaseMakers, Mohamed cultivates a supportive network where estate and house managers exchange insights and foster collaboration.
Tune in to hear how Mohamed revolutionizes the private service industry through technology and community-building.
"I think if you are managing a home, it should have some name like Nines."
"You keep your best people if you don't burn them out in the process." "If you are operating in the 21st century and you have a way of quickly understanding what needs to be done, when it has to get done, how it needs to get done, you're allowing for fewer mistakes to happen."
"Add value first, always like go out of your way to add value."
"When you get the opportunities, you will run with them and you do everything in your power to make that person proud and make them think, you know what, I made the right decision, you know, investing time and money into an individual."
Episode 94: Chef Donna Goldman’s Unique Path into the Private Chef Industry
00:28:48
In this episode, Chef Donna Goldman takes us on her career journey from the music industry to becoming a private chef. Discover how she fell in love with cooking, her stint on public access TV, and her current role cooking for a philanthropic couple. Donna shares her secrets to success and also opens up about the challenges and rewards of being a private chef, highlighting the power of mindfulness and the importance of referrals and networking.
Tune in to hear a unique and inspiring path into the private chef industry!
Listen to this brand new episode of The Private Chef Podcast on:
00:01:21 - Donna's Early Career in the Music Industry 00:01:54 - Transition to Cooking and Food Network Aspirations 00:04:24 - Foundation of Recipes for Survival 00:04:45 - Struggles and Applying for Private Chef Jobs 00:06:53 - Landing a Job with a Philanthropic Couple 00:07:33 - Why Donna Was Chosen as a Private Chef 00:08:30 - Tasting Trials and Background Check 00:09:03 - Impact of Donna's Cooking on Clients 00:13:48 - Meditation and Mindful Cooking 00:15:40 - New York's Unique Opportunities 00:16:51 - Interconnectedness and Networking 00:19:35 - Challenges for Private Chefs in Networking 00:20:18 - Importance of Referrals and Networking 00:21:02 - Heritage Recipes and Cooking Quantities 00:21:39 - Abundance in Private Dining 00:22:11 - Food Waste During Thanksgiving 00:23:19 - Cooking with Available Ingredients 00:25:01 - Becoming Part of the Family 00:25:53 - Confidentiality and Client Relationships 00:27:00 - Persistence and Finding Your Path
Sound Bites
"Cooking is a mindful meditation. Some people like to walk and meditate. I do cooking."
"Forget the how, as you do what you're meant to do, the pieces fall in place."
Episode 95: Recruiter's Tips and Red Flags for Hiring Private Chefs
00:56:29
In this latest episode of The Private Chef Podcast, Scott Munden shares his journey into private service and the founding of Portico Inc., a boutique recruiting company renowned for its discerning placements of private service staff across North America and beyond. Scott shares his invaluable expertise from over 30 years of catering to UHNW families, offering insights on the recruitment and hiring process, along with expert tips for both employers and candidates in the private service industry.
Listen to this brand new episode of The Private Chef Podcast on:
00:06:04 - Moving into Recruiting 00:08:04 - Founding Portico 00:12:27 - Differences in Private Service Recruiting 00:15:09 - Building Relationships with Recruiters 00:16:03 - Challenges of Mass Resume Submissions 00:19:02 - Advocating for Candidates 00:19:50 - Entering Private Service as a Chef 00:27:34 - Demographics of Employers 00:28:09 - Preferences of Established Families 00:30:08 - Characteristics of Successful Private Chefs 00:31:26 - Client Expectations for Kitchen Cleanliness 00:32:09 - Differences in Household Expectations 00:35:07 - Unrealistic Expectations from Clients 00:37:03 - Understanding Client Needs 00:41:01 - Client Reactions to Realistic Expectations 00:42:07 - Avoiding Unrealistic Clients 00:43:09 - Candidates Recognizing Unrealistic Jobs 00:46:04 - Salary Comparisons Across Markets 00:47:08 - Cultural Differences in Private Service 00:50:09 - Warning Signs from Clients 00:51:02 - Red Flags from Candidates 00:53:02 - Situational Questions in Interviews 00:54:07 - Quirky Interview Techniques
Sound Bites
"Understand the power of no."
"Stick with that recruiter because they'll serve you well."
"Check off the things you need to do and eventually meet the employer who recognizes your efforts."
"Look for the qualities, the character traits that will be successful in a private kitchen."
"Clean as you go. That's a big one."
"You can't generalize. There will always be exceptions."
Episode 96: The Business Side of Being a Private Chef: Managing Finances and Work-Life Balance
00:51:42
From starting as a server at a country club to achieving financial stability through private chef work, this episode follows a journey driven by a passion for the kitchen and a desire to join the private service sector. Our guest, Chef Michael Molleda, shares his inspiring career transition, emphasizing the benefits of controlling his schedule and earning potential. He also discusses the importance of maintaining a healthy work-life balance, prioritizing family time, and implementing sound financial planning strategies.
Chef Michael is a full-time private chef for two families and a sought-after caterer for weekend parties.
Tune in to gain insights and inspiration from Chef Michael's experiences and journey.
Listen to this brand new episode of The Private Chef Podcast on:
[00:00:31] Culinary career beginnings [00:05:30] Culinary industry career transitions [00:07:19] Private chef creative freedom. [00:14:41] Engaging children in cooking. [00:17:40] Private Chef Work [00:19:59] Family finances and career balance [00:26:31] Opening a restaurant struggles [00:32:48] Work-life balance in the kitchen [00:35:16] Chef's Disability Insurance [00:38:20] Chefs balancing cooking and admin [00:45:25] Charging what you're worth [00:49:36] Being proactive in communication [00:52:21] Personal skills in the culinary industry
Sound Bites
"It sounds a little bit like the story of the fisherman, that story of the fisherman that meets the businessman.
"There's way more to life than just working the line."
"It's not worth the money for me to leave my family for months in time or weeks in time When I can earn the same where I'm at now doing with two different families."
"I realized I could charge more for my time. I found a client that was willing to pay for that."
"That's the thing about being a private chef. We have to be good every day. This is the one career where you have to be good every day."
Episode 97: Challenges and Sacrifices of Being a Private Chef with Chef Dante Giannini
00:51:29
In this new episode, Chopped champion Chef Dante Giannini shares his culinary journey, from starting as a dishwasher to becoming a private chef. He discusses the challenges and rewards of the profession and explores the unique dynamics of personal businesses, the mental and physical toll of the culinary industry, and the importance of balancing work and personal life.
Chef Dante Giannini has served A-list clients, including Madonna, Jimmy Buffet, Paul McCartney, and Bon Jovi, and later founded Farm to Fork Chef, a boutique private chef staffing agency that provides elegant farm-to-table cuisine and meal prep services.
Tune in to learn about the impact of travel on personal relationships, the significance of self-care, and the need for an exit strategy as a private chef.
00:00 The Psychology of Invoicing and Itemizing 02:32 Client Poaching in Personal Businesses 08:45 The Toll on Mental and Physical Health in the Culinary Industry 18:41 From Dishwasher to Private Chef 29:55 The Demands of the Chef Lifestyle and the Importance of Self-Care 37:31 Navigating Different Seasons in a Chef's Career 42:10 The Challenges of Maintaining Relationships in the Culinary Industry 43:05 How to Take Care of Yourself and Set Priorities 44:21 The Importance of Self-Care and Healthy Habits 46:11 The Value of Being Out of Balance to Achieve Success 49:48 The Impact of Participation Medals on the Culinary Industry 54:56 The Shift from Money to Freedom as a Measure of Success 01:06:25 The Challenges of Being Introverted in the Culinary World
Sound Bites
"I want them to understand what my fee is and what their cost is to receive the service."
"I always thought it was so weird that they would ask me because they weren't paying for it."
"It's so easy to poach clients in personal businesses."
"I would have told my younger self to take care of yourself better."
"Maybe work some yoga in. Don't smoke. Sleep more."
Episode 98: Chef Leslie Raney on Health, Dietary Inclusivity and Culinary Healing
01:01:15
In this episode, Chef Leslie Raney Garetto shares her culinary journey centered on health and dietary inclusivity. Learn how her personal struggle with inflammation led her to explore plant-based eating and advocate for improved access to fresh produce. She also delves into the importance of movement, and health metrics for overall well-being. With experience cooking for high-profile clients like Hugh Jackman and contributions to top food shows including Food Network, Chef Leslie provides valuable insights into nutritious, delicious eating and holistic self-care.
01:00 Chef Leslie's Culinary Journey 03:09 Creating Inclusive Meals 06:06 The Link Between Food and Inflammation 09:39 Personal Experience with Inflammation 12:18 Making Conscious Choices for Better Health 17:12 Chefs and Health 20:58 Helping Clients Find Their Why 24:31 The Reaction of Others in Social Settings 29:02 The Benefits of Olive Oil 31:17 The Importance of Access to Fresh Produce 33:48 Creating Exciting and Enjoyable Meals 34:16 The Importance of Prioritizing Nutritious and Healthy Food Choices 35:22 Contrasting American Culture with Cultures that Value Food 36:19 The Role of Diet and Movement in Health and Life Expectancy 38:08 The Remarkable Ability of the Body to Recover and Heal 40:59 Using Technology to Track Health Metrics and Understand Food Choices 46:49 The Significance of Self-Care for Mental and Physical Well-Being
Sound Bites
"Life expectancy in the United States is trending down. And I think there are two functions. It's like, how healthy do you eat and how much do you move?"
"Your body's ability to heal itself is remarkable, but it's not if it's constantly fighting a poison that you're putting in on a daily basis."
"I tend to work with people who are conscious of their bodies and minds, understand the impact of food, and don't just want to be entertained."
"I don't use any salt or oil when preparing their food, so I've mastered the art of making my own quick stock and deglazing with it. I also render fat from a product that exists."
Episode 99: What Drives Success in Private Service?
01:00:50
In this episode, Jennifer Laurence shares her unique journey into the private service industry and her extensive experience in consulting with families. She discusses the keys to success in private service, delves into the psychology behind the desire for ownership and control in hospitality, and offers valuable insights on navigating challenges in a household setting. Jennifer also highlights the chef's role in a household and provides advice on how chefs can proactively advance into managerial positions.
Jennifer is the President and Founder of Luxury Lifestyle Logistics, with over 25 years of experience in luxury hospitality and private service. She's a trained Butler, certified Protocol Officer, and Wine Sommelier, specializing in estate management and VIP services. Jennifer has worked with high-profile clients and is also an author, speaker, and adjunct professor.
Tune in to this insightful episode to gain valuable perspectives on excelling in the private service industry and advancing your career as a household private chef.
Listen to this brand new episode of The Private Chef Podcast on:
03:00 Jennifer's Journey into the Private Service Industry 09:37 The Difference Between Private Service and Commercial Hospitality 13:47 Balancing Roles and Responsibilities in Private Service 18:19 Establishing Clear Communication and Trust 26:25 Understanding the Desire for Ownership and Control 29:07 The Importance of Professionalism and Autonomy 31:30 The Role of the Chef in a Household 36:11 Regular Meetings with Owners 46:44 Adapting to the Household Environment
Sound Bites
"I have actually been in and around the world of private service since I was 17 years old."
"You have to be a jack of all trades and a master of none."
"The guest is not dictating any of those aspects to the hotel. The guest is a guest in that environment and they are receiving the luxury of the creation of the environment that has been rolled out for them."
"If there's small incremental changes or any questions on the dish, then the chef has the opportunity to professionally announce each course and speak to any changes that might have been made."
"People that have that level of success, they have it for a reason. And there's one common trait that I see is Don't settle."
"You can teach the staff and the owners to think three levels deep. So if a situation arises, I don't want them to solve the problem for that one instance. I want to think about three levels deep on how they would solve that problem going forward."
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