Chef's PSA is a podcast for cooks and chefs on how to be better chefs, and what it's like to work in the food industry. I talk about what it takes to really be successful as a chef. If you're interested in being a great chef or if you're just interested in learning more about what it takes to make it as a cook or chef, then this is the podcast for you. Support this podcast: https://anchor.fm/andre-natera/support
In this episode of Chef's PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne's vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and wellness play a major role in long-term chef success.Whether you're a professional cook, culinary student, or someone just fascinated by life in a kitchen, this episode is a must-listen.Casey Wall InstagramFoods In SeasonLearn about MarketscaleSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
Chef Kyle Knall joins Chef André Natera on Chef's PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.Kyle Knall InstagramFoods In SeasonLearn about MarketscaleSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
Chef Aaron Bludorn returns to Chef's PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.Together with host André Natera, they break down:The importance of mentorship in building chefsStation setup standards and the value of everyday toolsHow AI and kitchen display systems are reshaping communicationWhy chef growth is rooted in discipline, culture, and curiosityThis episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.Aaron Bludorn InstagramAllie Pena InstagramLearn about MarketscaleSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today's luxury culinary space.They explore how to:Build trust with clients through authenticityTurn your culinary identity into a premium brandUse confidence, storytelling, and food presentation to stand outTransition from traditional kitchen work into entrepreneurshipNavigate challenges—from burnout to business buildingWhether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.Danny Kievit InstagramLearn about MarketscaleSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn't just a trend—it's technique.You'll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It's a grounded, high-level episode for cooks, chefs, and wild flavor seekers.Barclay Dodge InstagramHeather InstagramFoods in Season InstagramSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today's kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment'or Young Chef and Bocuse d'Or, Czyszczon opens up about what it really takes.They cover:Chef tasting prep, plating psychology, and real-world pressurePasta as a chef's signature dishKitchen station setup and flavor layeringNavigating mentorship, growth, and concept developmentThis episode is filled with technical insight, candid stories, and a roadmap for cooks looking to elevate their craft.Jakub InstagramSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a surprising dream of acting on screen. Insightful, tactical, and heartfelt—perfect for cooks and food lovers aiming higher.Rogelio Garcia InstagramSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
What does it take to win the world's most elite culinary competition? In this episode of Chef's PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d'Or, to unpack the strategy, leadership, and mindset behind world-class cooking.They discuss:How to prepare for high-level culinary competitionsWhat separates great kitchen teams from good onesHow fine dining is evolving with vegetable-forward menus, Nordic influences, and cost-conscious creativityThe role of social media in shaping modern dining expectationsThe story and philosophy behind Prelude, Mathew's hospitality-forward bar in AustinAdvice for young chefs navigating a changing culinary landscapeWhether you're a seasoned chef or just starting out, this episode delivers high-impact insights on execution, innovation, and leadership in today's culinary world.Listen now and subscribe for more chef-to-chef conversations.Mathew Peters Instagram:Prelude Instagram: Subscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!
In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman, a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024, to explore what it really means to build a culinary identity.They discuss:How chefs can stay original in a trend-driven industryThe evolution of Mexican cuisine and modern Latin American foodGender dynamics in the kitchen and the long road to equityThe business of being a chef—from branding to mentorshipIf you're serious about the craft of cooking, this episode will challenge and inspire you.Anastacia Instagram: https://www.instagram.com/chefaqpittman/Subscribe to my Substack!https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!https://shop.chefspsa.com/
In this episode of Chef's PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior's, a new restaurant in Chicago.They explore:The process of building a new restaurant from the ground upHow Junior brought his team back togetherEvolving food trends and what chefs should pay attention toWhy simplicity, taste, and technique still matterCreativity in the kitchen—from Brazilian classics to playful dessertsThis episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.Junior Borges on InstagramListen now on Chef's PSA.Subscribe to my Substack!https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!https://shop.chefspsa.com/
This special episode features a clip from Chef André Natera's recent appearance on the Say Grace Podcast with Steve Palmer.In this conversation, André reflects on:The emotional demands of leadershipCreating safe, growth-oriented kitchen environmentsWhat chefs rarely talk about—but shouldFor the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation.https://open.spotify.com/episode/3T3sct3sNp6PRAvgVvidqP?si=333d3eaf21164d2b
What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining.In this episode, they discuss:✅ How Austin's dining scene is evolving✅ Their dream of opening a New York-style Jewish deli✅ The creative process behind developing new dishes✅ The reality of consistency and evolution in a kitchen✅ Why business knowledge is essential for chefs today✅ Advice for pastry chefs looking to make their markThis is a must-listen for chefs, pastry professionals, and food industry insiders who want to learn from two accomplished chefs at the top of their game.Listen now on Chef's PSA.Instagram:Laura Sawicki Mike Diaz OseyoSubscribe to my Substack!https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!https://shop.chefspsa.com/
What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa, a Michelin-trained chef and competitor on Next Level Chef, joins André Natera to break down:✅ What it's like to compete on Next Level Chef and what viewers don't see✅ The strategies she used to handle high-pressure cooking challenges✅ How she transitioned from fine dining to building a luxury cookie brand✅ The role of perseverance and discipline in culinary success✅ Why Muay Thai and the kitchen have more in common than you thinkThis episode is perfect for anyone who loves cooking competitions, food entrepreneurship, or hearing real stories from chefs pushing the limits of their craft.Listen now on Chef's PSA.InstagramIman Kawa Better Than Your MothersSubscribe to my Substack!https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!https://shop.chefspsa.com/
What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.In this episode of Chef's PSA, André Natera sits down with Evan to explore:✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots✅ Why side dishes and unique menu items matter as much as the meat✅ The science of wood selection, seasoning, and smoking techniques✅ The biggest mistakes pitmasters make—and how to fix them✅ The future of barbecue and food trends every chef should knowThis is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.Listen now on Chef's PSA.InstagramEvan LeRoyLeRoy & Lewis Subscribe to my Substack!https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!https://shop.chefspsa.com/
What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie's in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining.Birdie's was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James Beard Best Chef Texas finalist in 2024 and Arjav a semi-finalist for the James Beard Award for Beverage Service in 2025.In this conversation, they discuss:What true hospitality looks like in a modern restaurantThe challenges and rewards of running an independent restaurantHow Birdie's fine dining counter-service model sets it apartBalancing technique, tradition, and innovation in the kitchenThe business and philosophy behind long-term restaurant successThis is a must-listen for chefs, restaurant owners, and anyone passionate about hospitality.Listen now on Chef's PSA.Tracy InstagramArjav InstagramBirdie's Instagram
How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef's PSA, André Natera sits down with:✅ Gabe Erales (Top Chef Season 18 Winner, Oido)✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)They discuss:The journey after Michelin recognition—how it changes expectations and pressures.Giving back to the community through El Paso Family Meal & Hands Offering Hope.Comedic relief in the kitchen—how humor helps chefs survive the stress.Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.Work-life balance in the food industry—can chefs ever truly "balance" it all?Mike Diaz's transition from chef to comedian and how his kitchen experience fuels his stand-up.
From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:✅ The evolution of Japanese ice cream and why it's different from Western styles✅ How Michelin-level precision translates into the dessert world✅ The business side of launching a unique concept like Snow Crane✅ The importance of aesthetics, knife selection, and fine dining experience in a chef's career✅ Why chefs should invest in learning new skills, including languages
In this episode, André Natera sits down with Joshua Weissman, one of the biggest names in food media and content creation. They discuss:✅ The new era of food influencers—what's real, what's fake, and what actually matters✅ Cooking vs. content creation—are social media chefs helping or hurting the industry?✅ Michelin Guide in Texas—does it really impact the industry or is it just hype?✅ AI in food content—how will it shape the future of the industry?✅ Building a brand as a chef—how to scale, stay relevant, and not lose yourselfJoshua Weissman shares raw insights on what it takes to make it today. Whether you're an aspiring chef or a food media fan, this episode will change how you see the industry.Joshua Weissman Instagram: Listen now on Chef's PSA!Subscribe to my Substack!https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/Shop Chef's PSA Merch!https://shop.chefspsa.com/
In this episode, André Natera chats with Sarah Heard and Nathan Lemley, co-owners of Foreign & Domestic and Commerce Cafe. They discuss their journey from chefs to successful restaurant owners, emphasizing the importance of sustainability, quality ingredients, and cultivating a respectful kitchen culture.The duo also shares their insights on minimizing waste, incorporating foraged ingredients, and finding work-life balance in a demanding industry. Whether you're in the restaurant business or just love hearing about great food, this episode offers inspiration and practical advice.
In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen. Chef Bill reflects on his transition from running professional kitchens to educating future chefs, emphasizing the importance of hands-on tasting, teamwork, and preparing students for the realities of the industry. The conversation also explores the booming world of private catering, offering advice on starting your own business, building relationships, and leveraging social media to grow your brand. Whether you're a culinary student, aspiring chef, or industry veteran, this episode is packed with insights on education, technology, and the future of hospitality. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Paul Qui, winner of Top Chef Texas and a celebrated Austin restaurateur. Together, they explore the creative process behind culinary innovation, the challenges of managing multiple restaurants, and how the industry is evolving in today's fast-paced world. Chef Paul shares his journey, insights on work-life balance, and the influences that shaped his career. From modernist cuisine to ambitious restaurant concepts, this episode dives deep into what it takes to succeed at the top of the culinary world. Chapters:00:00 Introduction and Guest Overview03:47 Navigating the Restaurant Industry's Challenges12:02 Creative Processes and Influences19:44 Modernist Cuisine and Culinary Inspirations28:25 Future Food Trends and New Ventures38:21 The Creative Process and Inspirations46:32 Advice for Aspiring Chefs Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
In this episode of Chef's PSA Podcast, André Natera is joined by Chef John Brand, Director of Culinary Endeavors in San Antonio, Texas. With over three decades of experience in the culinary world, Chef Brand shares his wisdom on what it takes to build and sustain a successful restaurant. From starting with the right concept to cultivating a strong kitchen culture, Chef Brand discusses essential topics like financial planning, hiring strategies, and maintaining your restaurant's identity in a competitive market. Whether you're a seasoned chef or an aspiring restaurateur, this episode is packed with actionable insights to help you navigate the challenges of the restaurant industry. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Join André Natera on Chef's PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye, his innovative dessert restaurant Nicosi, and the critical role of mental health in the culinary industry. This episode highlights the dynamics of scaling hospitality, creating a unique kitchen culture, and the delicate balance between work and personal life. With insights for aspiring chefs and industry veterans, Tavel shares what it takes to thrive in today's restaurant world. If you're passionate about culinary arts, mental health, and redefining hospitality, this is an episode you don't want to miss. Like, share, and subscribe for more chef insights! Tavel Bristol-Joseph Instagram https://www.instagram.com/tavel19/ Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
What's next for the culinary world in 2025? In this episode of Chef's PSA Podcast, host Andre Natera shares his top predictions for the year ahead. From the evolution of fine dining to the rise of Asian cuisines and the next superstar chefs, Andre dives into the trends shaping the culinary industry. Discover insights on sustainability, functional ingredients, employee wellness, and how the restaurant industry is adapting to new challenges. Plus, Andre reflects on key trends from 2024 and their impact on the food world. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy, the Head Chef of Pasta Bar in Austin. With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations. In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health in the high-pressure world of professional kitchens, and how important it is to create a supportive kitchen culture. He also discusses the evolving role of sous chefs, the balance of content creation with his demanding culinary career, and the influence of hip hop on his work and creativity. Whether you're a seasoned chef or just curious about the behind-the-scenes world of professional cooking, this episode provides an honest look at the highs and lows of life in the kitchen, and the importance of finding balance in a demanding industry. Watch now to learn more about kitchen teamwork, wellness, and how to navigate the evolving culinary landscape with insight from one of Austin's top chefs. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
In this special crossover episode of Chef's PSA Podcast and Sucio Talks, join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey. This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens. The discussion covers everything from the Texas Michelin awards to life lessons from working in renowned establishments like Meadowood. The hosts also critique the modern food critic, dive into the impact of Yelp reviews, and explore the evolving nature of chef training in the digital age. Whether you're a seasoned chef, an aspiring cook, or someone curious about the world of fine dining, this episode is packed with insight, honesty, and a bit of humor. Watch now to hear firsthand the experiences and wisdom from two culinary experts who have seen it all, from the kitchen to the critic's table. Sucio Talks Listen on Spotify Here Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
In this episode of Chef's PSA Podcast, Andre Natera dives into what it takes to become the most useful person in the kitchen. Whether you're a line cook, sous chef, or culinary student, Andre provides practical tips to boost kitchen efficiency, build team camaraderie, and increase your likability among coworkers. Learn simple but impactful actions, like replenishing salt and pepper shakers, organizing the walk-in, and anticipating your team's needs. These small gestures can make a big difference in your kitchen career, setting you up for leadership opportunities and a stronger kitchen culture. Key Takeaways: Why being useful is key to thriving in any kitchen environment. Small but impactful actions that elevate team morale. How proactive habits can pave the way for leadership roles. Tips for improving efficiency and building camaraderie. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Join Chef Harold Villarosa and host André Natera in this engaging episode of the Chef's PSA Podcast as they dive deep into the vibrant world of Filipino cuisine, high-efficiency kitchen practices, and the journey of a chef making waves in the culinary world. In this episode, Chef Harold shares stories about launching his new restaurant, Oko, in Austin, Texas, and how he fuses Filipino flavors with local ingredients to create something unique. They explore the rise of Filipino chefs in fine dining and the challenges involved in opening a restaurant while keeping a kitchen running at peak efficiency. Gain insights into team-building, the importance of maintaining a strong culinary identity, and the creative processes that drive culinary innovation. Harold also talks about his experiences at top-tier restaurants like Noma, Per Se, and Batard, his approach to kitchen discipline, and the core values he uses to train and build an effective team. Whether you're an aspiring chef or just fascinated by the culinary world, this episode is packed with valuable advice, practical tips, and behind-the-scenes glimpses into what it takes to succeed in the industry. Learn about kitchen organization hacks, earning respect, and the mindset needed to lead and inspire a kitchen crew. Listen now to get inspired and take your culinary journey to the next level! Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
In this special episode of the Chef's PSA Podcast, Chef Andre Natera brings together four incredible culinary talents for a roundtable discussion about the arrival of the Michelin Guide in Texas. Joining Chef Andre are: Rico Torres from Mixtli in San Antonio, a new Michelin-star recipient. https://www.instagram.com/rico__torres/ Evan LeRoy from LeRoy and Lewis BBQ in Austin, whose BBQ restaurant was among the Michelin-awarded establishments. https://www.instagram.com/evanleroybbq/ Paul Qui, Top Chef Winner and Texas culinary legend. https://www.instagram.com/pqui/ Matthew Peters, the first American to win the Bocuse d'Or. https://www.instagram.com/chefmattpeters/ Together, they share their personal experiences from the Michelin Awards ceremony, discussing the impact of Michelin recognition on their careers, the pressures of maintaining standards, and the challenges of running top-notch restaurants in Texas. The conversation touches on surprises and snubs at the Michelin Awards, the evolving landscape of fine dining in Texas, and the importance of service, atmosphere, and teamwork in creating unforgettable dining experiences. If you're passionate about culinary excellence and want an inside look at what it takes to earn—and keep—a Michelin star, this episode is for you. Watch now to hear firsthand the challenges, triumphs, and visions of some of Texas' most celebrated chefs. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Welcome to another exciting episode of the Chef's PSA Podcast! This time, André Natera is joined by Chef Brent Weathers, the entertaining force behind 'Brent Eats Food'. Known for his humorous takes on kitchen life and his vibrant online presence, Chef Brent offers a mix of laughter, honest truths, and personal insights from the world of culinary arts. What You'll Learn in This Episode: Kitchen Etiquette: Dive into the kitchen do's and don'ts that every aspiring chef should know. Social Media Realities: Explore the ups and downs of being a content creator in the culinary space, and the struggles of dealing with online trolls and haters. Hip-Hop Meets Culinary Creativity: Discover how hip-hop culture inspires Chef Brent's creativity in the kitchen and helps him connect to his roots. Humor and Authenticity: Get the lowdown on the viral persona "Fancy Chef" and find out whether it's real or just a clever troll. Classic Cookbooks and Humility: Learn why classic cookbooks still matter, and why staying humble in the kitchen is crucial to success. This episode is a mix of laughter, insight, and valuable lessons—perfect for those who love the mix of food, culture, and creativity that makes the culinary world so dynamic. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Ever wonder what it really takes to win a James Beard Award? In this special episode of Chef's PSA Podcast, host Andre Natera sits down with Dawn Padmore, Vice President of the James Beard Foundation, and award-winning chef Elizabeth Falkner to uncover everything you need to know about one of the culinary world's most prestigious honors. We dive deep into the nomination, selection, and judging process for the James Beard Awards, offering a rare inside look at the history, criteria, and recent changes in the award categories. We also discuss how these awards impact chefs, restaurants, and the culinary industry as a whole. From ensuring diversity and fairness to understanding the journey from nomination to victory, this episode provides all the details you won't find anywhere else. Links Mentioned: James Beard Foundation Awards: www.jamesbeard.org/awards Enter Recommendations for Restaurant and Chef Awards: https://jamesbeardawards.awardsplatform.com/ Eligibility Guidelines for 2024 Awards: https://jbf-media.s3.amazonaws.com/production/page/2024/9/30/093024_RC_AWARDS_CRITERIA.pdf If you're curious about what it takes to be a nominee, the influence of the James Beard Awards on the restaurant industry, or the evolving food landscape, this episode is your comprehensive guide to the Oscars of the food world. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Culinary Excellence with Chef Junior Borges: Michelin Impact, Brazilian Cuisine, and Mentorship Junior Borges Instagram: https://www.instagram.com/chefjuniorborges/ Welcome to another episode of the Chef's PSA Podcast! In this episode, host André Natera is joined by Chef Junior Borges to explore his culinary journey—from the bustling kitchens of New York to the innovative culinary scene of Texas. Chef Junior Borges, a key figure in elevating Brazilian cuisine at Meridian, dives deep into his experiences, the impact of Michelin-starred hotels in Texas, and how mentorship shaped his career. What You'll Learn in This Episode: •Michelin's Impact: Discover how Michelin-starred establishments have influenced Texas' culinary landscape. •Evolution of Brazilian Cuisine: Gain insights into Chef Borges' creative process in evolving Brazilian cuisine at Meridian. •Mentorship and Legacy: Understand the vital role of mentorship in shaping successful chefs, and hear about Chef Borges' collaborations with renowned mentors. •Culinary Challenges: Learn how Chef Borges manages pressure from critics, maintains high standards, and balances consistency vs. creativity in his culinary art. •Networking in the Industry: Hear about the power of a strong network in the culinary world and Chef Borges' memorable experiences that illustrate its importance. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Unwritten rules and hard-learned lessons—these are the realities of the kitchen that culinary school often doesn't prepare you for. In this episode of the Chef's PSA Podcast, host André Natera pulls back the curtain on the professional kitchen, revealing the unwritten rules that every chef needs to know to truly thrive. André shares his personal experiences and stories from the trenches—discussing the pace, intensity, and hierarchy of real-world kitchens. If you're a young chef or culinary student wondering what it's really like out there, this episode is packed with practical advice on how to navigate the pressures, communication breakdowns, and sometimes brutal efficiency of the professional kitchen. Whether it's understanding how the kitchen hierarchy works, learning the importance of speed and repetition, or getting a handle on how to communicate clearly in high-stress moments, Andrea lays it all out so you can avoid common pitfalls and rise to the occasion. Looking for more insights to boost your culinary journey? Chef André has also published six books packed with lessons and stories that can help guide you to success in the industry. Spotify Premium Membership For Early Episode Access! https://podcasters.spotify.com/pod/show/andre-natera/subscribe Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
From Dishwasher to Michelin-Starred Chef: Chef Rogelio Garcia's Inspiring Journey Rogelio Garcia Instagram : https://www.instagram.com/chefrogeliogarcia/ Welcome to another episode of the Chef's PSA Podcast! In this episode, host André Natera interviews Chef Rogelio Garcia, a Michelin-starred chef and author of the cookbook Convivir. Chef Rogelio shares his incredible journey from immigrating to the United States, starting out as a dishwasher, and climbing his way to the top of the culinary world. What You'll Learn in This Episode: •Overcoming Challenges: Hear Chef Rogelio's inspiring journey from immigrating from Mexico City to building a career in fine dining, overcoming language and cultural barriers along the way. •Michelin-Star Insights: Get a behind-the-scenes look at what it's like to work at Michelin-starred restaurants and the significance of the Michelin Guide expanding to Texas. •Cookbook Creation: Discover the process, inspiration, and dedication behind Chef Rogelio's new cookbook, Convivir. •Honoring Heritage in Cuisine: Learn about Chef Rogelio's personal commitment to celebrating his Mexican heritage through his dishes. •Maintaining Wellness: Find out how Chef Rogelio balances the demands of a high-pressure career with physical and mental wellness, including his passion for martial arts. MISE Footwear https://www.misefootwear.com https://www.instagram.com/misefootwear/ Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Mastering Culinary Hostile Takeovers: Strategies for New Chefs In this insightful episode of Chef's PSA Podcast, host Andre Natera delves into the complexities of culinary hostile takeovers. He examines the scenarios where new chefs suddenly take over kitchens or restaurants and face resistance from existing staff loyal to previous regimes. Andre shares personal experiences and provides practical strategies for navigating these challenges, including re-interviewing staff, making swift hiring and firing decisions, and implementing new work cultures. Listeners will gain valuable tips on gathering information cautiously, maintaining professionalism, and avoiding negative talk about previous chefs. This episode is essential for any chef looking to lead a successful kitchen transition and build a team aligned with their vision. Chef's PSA Bites YouTube Page https://www.youtube.com/@ChefsPSABites Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
Fermin Instagram: https://www.instagram.com/chiefnunez/ Navigating the Culinary World: A Candid Conversation with Chef Fermin Nunez Welcome to another episode of the Chef's PSA Podcast! In this engaging episode, I, André Natera, sit down with Chef Fermin Nunez, the culinary mastermind behind Austin's acclaimed restaurants Suerte and Este. Together, we explore the realities of the culinary industry, discussing the challenges and highlights of running esteemed establishments, the impact of the Michelin Guide in Texas, and the vital role of leadership in managing multiple restaurant operations. What You'll Learn: • Michelin Guide Impact: How the Michelin Guide influences Texas restaurants. • Leadership Strategies: Effective methods for managing multiple kitchens. • Personal Branding: The importance of building a strong personal brand as a chef. • Social Media Influence: How social media shapes culinary reputations. • AI in Kitchens: The role of artificial intelligence in streamlining kitchen operations and recipe development. • Authenticity in Cuisine: Maintaining authenticity and staying true to culinary roots. MISE Footwear https://www.misefootwear.com https://www.instagram.com/misefootwear/ Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
A Day in the Life of a Chef In this episode of the Chef's PSA podcast, hosted by Andre Natera, listeners are taken through a detailed narrative of what a day in the life of a chef looks like. From handling daily operations in a small restaurant to managing a large luxury hotel kitchen, the intricacies of each position are dissected. With personal anecdotes, such as shadowing an executive chef and dealing with kitchen staff, the episode offers a glimpse into the demanding and diverse world of culinary leadership. The podcast also touches on varying responsibilities depending on the type of establishment, and the importance of maintaining high standards and efficient management. Tune in for insightful stories and a closer look at the challenges and triumphs chefs face daily. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/
From Pastry Chef to Savory Chef: Chef Phillip Speer's Culinary Journey Philip Instagram https://www.instagram.com/philipspeer/ https://www.instagram.com/comedortx/ Join Chef Andre Natera on the Chef's PSA Podcast as he engages with Chef Philip Speer, the visionary behind Comedor Restaurant in Austin, Texas. Discover Chef Philip's transformation from a pastry chef to a savory expert, explore his iconic desserts, evolving chef uniforms, and how Michelin Guide might award stars in Texas. Get insights into identifying culinary talent through purpose-driven qualities and body language. They also share favorite hip-hop artists and reminisce about top breakfast cereals. 01:21 Chef Uniforms: Evolution and Trends 04:55 The Uchi Legacy: A Culinary Journey 07:28 Pastry to Savory: Chef Phillip's Transition 15:25 Brunch: Love and Trauma 22:23 Art vs. Craft in Pastry 30:11 Top Three Desserts and Their Significance 31:23 The Story Behind the Tobacco Vanilla Dessert 36:10 Michelin Guide's Arrival in Texas 48:55 Mount Rushmore of Pastry Chefs 53:04 Greatest Hip Hop Artists and Groups 57:19 Advice for Young Chefs 58:45 Identifying Talent in the Kitchen 59:51 Conclusion and Where to Find Chef Philip Speer Footwear https://www.misefootwear.com https://www.instagram.com/misefootwear/. Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera/support
Join Chef Andre Natera in this episode of Chef's PSA Podcast as he discusses the pitfalls of leadership self-sabotage within the culinary world. Learn about common mistakes such as poor delegation, lack of communication, and unrealistic expectations, and discover strategies for effective team management and communication. Whether you're a head chef or an aspiring cook, this episode provides valuable insights to improve your leadership skills and kitchen efficiency. Support the show and explore Chef's PSA merchandise, books, and more at chefspsa.com. Don't forget to like, subscribe, and leave a 5-star review! 03:12 Leadership Self-Sabotage: An Introduction 04:56 The Importance of Communication and Training 06:19 Real-Life Examples of Self-Sabotage 12:47 Overcoming Self-Sabotage 16:01 Conclusion and Final Thoughts Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef's PSA Merch! https://shop.chefspsa.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera/support
Join host Andre Natera on this episode of Chef's PSA Podcast as he interviews legendary chef John Tesar. Discover Tesar's incredible journey, from working with Anthony Bourdain to running top restaurants and earning prestigious accolades. Get insider tips for aspiring chefs, understand the challenges of the culinary world, and learn about the business side, including licensing deals with hotel groups. Support Chef's PSA by exploring our books, merchandise, and exclusive content at chefspsa.com. Don't forget to like, subscribe, and leave a 5-star review! John Tesar Instagram: https://www.instagram.com/chefjohntesar/ MISE Footwear https://www.misefootwear.com https://www.instagram.com/misefootwear/ Subscribe to my Substack!https://chefspsa.substack.com/ Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/ Shop Chef's PSA Merch!https://shop.chefspsa.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera/support
Unveiling Chef Secret Societies and The Power of Networking Join host Andre Natera in the latest episode of Chef's PSA Podcast as he delves into the intriguing world of Chef Secret Societies, organizations, and the so-called Chef Illuminati. Discover how being part of these groups can significantly impact a chef's career. Andre shares personal experiences, including his involvement with El Paso Family Meal and the importance of networking, mentorship, and community in the culinary world. Tune in to learn why it's essential to get involved and the benefits that come with it. 01:50 Espresso or Expresso? 02:07 El Paso Family Meal Organization 05:01 Chef Organizations and Networking 06:39 Personal Experiences with Chef Organizations 12:29 Building a Culinary Community 16:06 Getting Involved and Networking Tips 18:41 Conclusion and Support Subscribe to my substack! https://chefspsa.substack.com/
Join host Andre Natera on this episode of the Chef's PSA Podcast as he sits down with Michelin-starred Chef Robert Sulatycky. Chef Robert, a seasoned competitor, coach, and managing director for the prestigious Bocuse d'Or, shares his journey and insights into what it takes to compete at the highest culinary levels. From a playful omelet throwdown with Yannick Alleno to the founding of Ment'or BKB by culinary legends Jerome Bocuse, Thomas Keller, and Daniel Boulud this episode is packed with advice and stories that any chef, regardless of their career stage, can learn from. Learn about Chef Robert's experiences, the intense preparation for competitions, his role in mentoring young chefs, and his personal journey towards wellness. Don't miss the in-depth discussion on the culinary world's F1, the Bocuse d'Or, and the invaluable lessons that translate from competition to everyday kitchen operations.
The Life of a Chef, The Hidden Costs | Chef's PSA Podcast In this episode of Chef's PSA Podcast, hosted by Andre Natera, the focus is on the real sacrifices required to become a chef. Natera discusses the challenges and myths associated with the culinary industry, emphasizing the mental and physical demands, long hours, and the impact on personal life. He offers insights based on his 27-year experience as a chef, addressing burnout, the importance of boundaries, and strategies to maintain mental health. 00:56 Upcoming Events and Book Updates 02:22 The Real Sacrifices of Becoming a Chef 06:09 Physical and Mental Challenges in the Kitchen 12:44 Maintaining Mental Health and Setting Boundaries 18:00 Final Thoughts and Supporting the Show
First Ever Culinary Student Panel: Real Stories from Aspiring Chefs Join Chef Andre Natera on this unique episode of Chef's PSA Podcast featuring a panel of culinary students: Victoria, Michael, and Axel. They dive into why they chose culinary school, their expectations post-graduation, and their critical learnings in the real world of kitchens. The students share their personal journeys and ask burning questions about burnout, career advice, and much more. Tune in for an insightful discussion filled with real-life experiences, challenges, and tips for upcoming culinary professionals. Michael: https://www.instagram.com/dat_kid_legit/ Victoria: https://www.instagram.com/vics_23/ Axcel: https://www.instagram.com/garciaaxcel/ 03:55 Why Choose Culinary School? 11:01 Career Aspirations and Challenges 17:56 Realities of Culinary School vs. Real World 32:16 The Impact of Work Environment on Burnout 33:05 Understanding Physical Burnout 34:08 Mental Preparation for the Culinary Industry 35:35 Advice for Aspiring Chefs 37:56 Handling Tough Shifts 39:27 The Importance of Asking for Help 43:36 Creating a Supportive Kitchen Environment 51:05 Common Tricks and Chef Awareness 54:48 Future Plans and Aspirations 57:33 Does Age Matter in the Culinary Industry? Stay Connected: Substack: https://chefspsa.substack.com/ TikTok: https://www.tiktok.com/@chefspsa?lang=en Twitter: https://twitter.com/ChefsPSA Instagram: https://www.instagram.com/chefspsa/ Facebook: https://www.facebook.com/profile.php?id=61550525924555 Website: https://chefspsa.com/
In this episode of Chef's PSA Podcast, host Andre Natera dives into the significance of restaurant inspections and awards, focusing on the arrival of the Michelin Guide in Texas. Natera shares his personal experiences with food critics and offers insights on maintaining high standards in the kitchen. The episode also provides tips on recognizing inspectors and strategies for earning a Michelin star, including the importance of quality service, creative cuisine, and having a top-notch team. Natera also discusses the role of food awards in a chef's career and the balance between seeking accolades and maintaining a successful restaurant. 00:00 Introduction to Chef's PSA Podcast 00:20 Sponsor Message: Saga Supplements 00:56 Housekeeping and Announcements 02:40 Exciting News: Michelin Guide Comes to Texas 04:22 A Dinner with a Potential Michelin Inspector 06:20 The Role and Impact of Food Critics 08:10 Preparing for Inspections and Awards 14:29 Strategies for Earning a Michelin Star 19:11 Closing Thoughts and Call to Action
Follow their journey on Instagram. Rico Torres: https://www.instagram.com/rico__torres/ Diego Galicia: https://www.instagram.com/atthediegoshow/ Join host Andre Natera on Chef's PSA Podcast for an engaging conversation with Rico Torres and Diego Galicia, the award-winning chefs from Mixtli in San Antonio. Discover the implications of Michelin Guide's expansion into Texas and explore the essence of fine dining, Mexican food origins, and iconic dishes. Learn about the rapid growth of El Paso Family Meal, the significance of 'Family Meals' in restaurants, and meet new culinary talents featured in their upcoming event. Rico and Diego share invaluable kitchen wisdom, their creative process, and the importance of teamwork, planning for the future, and humility from their time at the Culinary Institute of America. Tune in for actionable advice on becoming indispensable in the culinary industry, humorous anecdotes, and the controversial topic of kitchen music. 00:54 Big News: Michelin Guide Comes to Texas 06:56 The Unique Story of Mixtli Restaurant 08:23 The Evolution and Global Influence of Mexican Cuisine 18:59 Creative Process and Team Dynamics at Mixtli 28:49 Challenges and Expectations in a High-Level Kitchen 39:19 Humility and Service in Fine Dining 40:42 Opening a Restaurant: The Crazy Journey 44:27 The Importance of Real Estate Knowledge 54:51 Building a Culinary Community 58:33 Chef's PSAs and Kitchen Wisdom
Join host Andre Natera in this episode of Chef's PSA Podcast as he shares 10 essential tips every cook needs to know for their first day in a new kitchen. Sponsored by Saga, this episode covers everything from the types of knives you need, kitchen attire, and layout familiarization to maintaining professionalism and working clean. Andre also gives updates on his latest interviews and upcoming podcast episodes. Tune in to get organized, focused, and ready for day one in a new culinary environment. 00:57 Updates and Announcements 03:01 Essential Tips for Your First Day in a New Kitchen 03:53 Knife Essentials for New Cooks 06:45 Proper Attire and Equipment 11:35 Professionalism and Kitchen Etiquette 13:53 Final Tips
Dive into the culinary world with host Andra Natera on the Chef's PSA Podcast as he interviews esteemed chef Jacob Czysczcon. Explore Jacob's impressive career from top restaurants like Senia and Sepia to his role as Executive Chef at Garrison in Austin, Texas. Learn why Jacob transitioned to private catering, and gain invaluable insights into starting a catering business, passion in the industry, and the need for humility. This episode is filled with behind-the-scenes stories, expert advice, and light-hearted discussions, making it a must-watch for aspiring chefs and food enthusiasts. 00:00 Introduction to Chef's PSA Podcast 00:05 Meet Jacob Czysczcon: From CDP to Executive Chef 00:40 Inside Jokes and Fun Conversations 01:57 The Mentor BKB Young Chef Competition 03:53 Jacob's Rise at Garrison 06:14 The Decision to Leave Garrison 07:24 Rumors of Michelin Coming to Texas 18:04 The World of Private Chefing 33:32 Menu Design and Creative Process 34:40 Collecting Old French Cookbooks 37:59 Creative Process and Cookbook Inspiration 41:51 Retirement and Mentorship 44:58 Austin Food Scene 55:26 Recognizing Talent in Young Chefs 57:39 Starting a Catering Business
Join Andre Natera on the Chef's PSA Podcast as he delves into the intricacies of effective leadership in the kitchen. Learn how great chefs inspire, communicate, and foster a positive work environment to ensure success. Andre shares personal experiences and insights on building and leading successful teams. Stay tuned for updates on upcoming episodes, including a special guest appearance by former chef de cuisine. Subscribe for early access, exclusive content, and more at Chef's PSA Substack
In today's episode of Chef's PSA podcast, host Andre Natera interviews Alex Gonzalez, a seasoned service professional known for his tenure at renowned restaurants like Alinea, The French Laundry, Qui, and more. They delve into the intersections of art and dining, sharing stories and insights on creating unforgettable dining experiences. Alex also discusses his journey as an outstanding artist with exhibitions at the International Museum of Surgical Science and how he integrates his artistic talents into the dining room. They explore the nuances of exceptional service, building guest relationships, incorporating art in hospitality, and improving communication between chefs and service staff. Tune in for invaluable tips and anecdotes from the world of luxury dining.
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