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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!
Welcome to ohmTown. The Non Sequitur News Show is held live via Twitch and Youtube every day. We, Mayor Watt and the AI that runs ohmTown, cover a selection of aggregated news articles and discuss them briefly with a perspective merging Science, Technology, and Society. You can visit https://www.youtube.com/ohmtown for the complete history since 2022.Articles Discussed:Lack of Due Diligence, Ethics, or Worse.https://www.ohmtown.com/groups/realityhacker/f/d/a-vpn-company-canceled-all-lifetime-subscriptions-claiming-it-didnt-know-about-them/AirBnB or AirEverythinghttps://www.ohmtown.com/groups/wanted/f/d/not-content-with-rentals-airbnb-wants-to-be-the-airbnb-of-everything/Pokemon Fossil Museumhttps://www.ohmtown.com/groups/warcrafters/f/d/the-pokemon-fossil-museum-is-coming-to-the-us-youre-gonna-want-to-get-tickets/Professors Turn to ChatGPThttps://www.ohmtown.com/groups/hatchideas/f/d/college-professors-are-turning-to-chatgpt-to-generate-course-materials-one-student-noticed-and-asked-for-a-refund/Persuaded by Hallucinationhttps://www.ohmtown.com/groups/thewordinlaw/f/d/judge-admits-nearly-being-persuaded-by-ai-hallucinations-in-court-filing/Steam wasn't Hacked.https://www.ohmtown.com/groups/smacktalk/f/d/no-steam-wasnt-hacked-but-your-security-habits-still-matter/Newark Flights Managed by Onehttps://www.ohmtown.com/groups/four-wheel-tech/f/d/a-single-person-managed-all-of-newark-airports-flights-for-3-hours/Private Chefs and Personal Trainershttps://www.ohmtown.com/groups/mobble/f/d/airbnb-is-trying-to-lure-you-back-with-private-chefs-and-personal-trainers/Quinoa Beerhttps://www.ohmtown.com/groups/mobble/f/d/this-brewery-is-making-beer-with-quinoa-heres-what-it-tastes-like/You Shine... and then you don't.https://www.ohmtown.com/groups/wanted/f/d/living-creatures-cast-a-faint-aura-that-stops-at-death-study-suggests/
* Chef Adrian Cousin takes us through some of the obvious and not-so obvious challenges facing private chefs. * From adapting to various kitchens, unique requests, unexpected hurdles and dietary flexibility ... and all while keeping menus top-notch.
This podcast episode features a compelling conversation with Aly Romero, who shares insights regarding her newly released book, "Gas, Fire, Heat." We delve into the intricacies of her culinary journey, highlighting her experiences and inspirations that have shaped her approach to cooking. Aly reflects on her cherished memories of dining with her late parents, emphasizing the profound impact of familial connections on her culinary pursuits. The discourse further explores the slower pace of life in Texas and its influence on her cooking philosophy. We conclude with a contemplation of the importance of transparency in food sourcing and advertising, underscoring the necessity for consumers to be informed about the origins of their sustenance.Links referenced in this episode:paintedhillsnaturalbeefCompanies mentioned in this episode: Painted Hills Natural Beef Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
We are delighted to present an enlightening discussion centered around Aly Romero's recently published cookbook, "Gas Fire Heat." This episode emphasizes the intricate journey of crafting this culinary work, which encapsulates a diverse array of recipes reflecting Aly's rich experiences and influences from various regions. Notably, we delve into the meticulous process of developing and refining recipes, underscoring the dedication involved in ensuring each dish resonates with flavor and accessibility. Furthermore, Ali shares her insights on the significance of utilizing various cooking methods, advocating for a versatile approach that embraces both gas and live fire techniques in outdoor cooking. The conversation offers a profound exploration of culinary creativity, the personal motivations behind writing a cookbook, and the joy of sharing culinary delights with family and friends.Links referenced in this episode:heritagesteeloregondungenesspaintedhillsbeefpigpowdergasfireheatamazonbarnesandnobletargetwalmartCompanies mentioned in this episode: Painterdale's Natural Beef Gas Fire Heat Heritage Steel Williams Sonoma Heston Pig Powder Meat Church Abrams Books Amazon Barnes and Noble Walmart Target Oregon Dungeness Crab Commission This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
What's it like to cook for one of the most iconic wineries in Napa Valley—for over 15 years? In this episode, host Tony Piombo sits down with Chef Jeff Mosher, former executive chef at Robert Mondavi Winery, to talk about life behind the line at a wine country institution and why he made the leap into launching his own private chef business. Jeff shares: What it was like crafting food experiences for guests at a world-renowned winery How he managed large-scale dinners, garden-to-table programs, and global events (with a cooler of secret ingredients) His favorite wood-fired dishes and how R&D in the kitchen keeps things fresh Why personal chef work offers the freedom and creative spark he craved If you geek out over food, wine, travel, or the business of it all, you'll love this one.
Chef Nomu Reeves joined us to share her story and path to owning Le Sel Catering & Events. Chef Reeves grew up experiencing life from many different cultures and cuisines, and that exposure opened her to a love of the culinary industry with all of its flavors! Later in life, she started out cooking savory items and working inside the kitchens of some prestigious restaurateurs. At some point she switched her focus to become a pastry chef, and eventually turned back to the delights of the savory side of things. Years later her path led her to opening Le Sel Catering & Events, and she has been growing her business ever since!https://www.leselcatering.comDecio Mendes began opening 21 Locks Brewing Company in 2017, and has taken steps along the way to refine the brewery, cafe, and event space to reflect everything that he wants his business to be. Though it has taken longer than he had expected, the first-time business owner is elated on how 21 Locks Brewing is turning out and Decio is equally as excited to share all the details too! Currently his operating hours fall on the weekend, but this May he's expanding those hours and would love for you to visit and experience everything he's got brewing up--from scratch-made foods, to house-roasted coffees, and yes...beers he brewed that are on one of his 24 taps!https://21locksbrewing.comColin Dyckman of Boro Cafe Gelateria Patisserie has a deep connection with all things related to the culinary industry, and shares that love through his lattes, pastries, and gelatos. His cafe & gelateria is equally evident of his love of the industry; Boro Cafe's walls are proudly displaying he & his wifes ventures in the industry. There are pots & pans, displays, and so much more that have just as much of a story to tell as the beverages and foods that Chef Colin's expert hands have crafted. To hear more of Chef Colin's story and Boro Cafe, please visit him in-person and online at:https://www.borogelato.com
In this episode, Chef Stu reunites with Manouschka Guerrier, a familiar face from the Food Network's Private Chefs of Beverly Hills. The two dive into their shared experiences from the show, reflecting on their journey since 2009 and the changes they've undergone, especially in their relationship with alcohol. Manouschka shares her own two-year sobriety journey, sparking a candid conversation about the benefits of sobriety and the clarity it brings to life. As they reminisce, the conversation shifts to the latest buzz surrounding Meghan Markle's cooking show. They dissect the production choices and the authenticity of her culinary skills, noting the mixed reactions from viewers. From the infamous popcorn-on-the-cob moment to the critique of her white chef coats, they explore the intricacies of reality TV and the pressures faced by public figures, especially women of color. The duo also touches on the ongoing drama involving Blake Lively and Ryan Reynolds, reflecting on the complexities of celebrity culture and public perception. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices
Serina comes for The Game, Nicasio is NOT about that pre-school life, Matt reveals the shocking amount he spent on day care, and Tino agrees with a study about pizza... Learn more about your ad choices. Visit megaphone.fm/adchoices
A Chance To Have Dinner Cooked By Private Chef John Lloyd full 396 Thu, 13 Feb 2025 14:48:21 +0000 KjzJaGYqLmScBAKsk0KQgECqcOCD63Vv news,a-newscasts,top picks The Big K Morning Show news,a-newscasts,top picks A Chance To Have Dinner Cooked By Private Chef John Lloyd The Big K Morning Show 2024 © 2021 Audacy, Inc. News News News News news News News News News News False https://player.amperwavepodcasting.
This week's guest is Beatdown Sound, the powerhouse duo bringing authentic Jamaican-style sound system culture to the Midwest. Chef Chux and Selectress Kinky P break down their journey from discovering dub and reggae at legendary events like Notting Hill Carnival to building their own handcrafted five-way speaker system, engineered for deep, immersive bass. They share insights into the roots of dub, the influence of icons like King Tubby and Lee “Scratch” Perry, and why their sessions are more than just parties—they're a movement. From curating intimate, high-energy events on Chicago's South Side to serving up homemade patties and espresso at their shows, Beatdown Sound is redefining what a sound system experience can be. Whether you're a reggae enthusiast, a bass lover, or just curious about the culture behind dub music, this episode is packed with knowledge, passion, and plenty of bass therapy.
In This Episode 429 We Have Special Guest Private Celebrity Chef "Questa Walker lll” Who Tells Us How He Became The Worlds Best Celebrity Private Chef, Influencer, Foodie, Being Private Chef for CU BUFFS, Whos Winning the NFL Playoffs, What Food He Loves To Make, Meeting Ms. Peggy, Meeting Deion Sanders & Family, and how to make it your passion/purpose/living! Follow & Support “Questa Walker lll" Instagram @questa_walker_lllFollow & Support Me @Venmo- @Ariel-Castillo-4 PayPal- Paypal.me/arielent TIKTOK- @Arielent.com Ariel Castillo Soundcloud Instagram- https://www.instagram.com/arielentpod/ Website- Arielent.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/ariel-s-entertainment-podcast--4229670/support.
If you're planning a big celebration, the idea of having someone else handle all the cooking might feel like a dream...but for some it's a worthwhile indulgence. Hiring a private chef means enjoying delicious, personalised food with minimal effort in the comfort of your own home. Ella Al-Shamahi speaks to two private chefs from India and France who create unforgettable culinary experiences.Indian award-winning chef Abhilasha Chandak decided to become a private chef after moving to London three years ago. She gained fame in 2016 by competing in the Indian version of Masterchef and getting to the final. Abhilasha has cooked for a whole range of clients, including Bollywood celebrities. Ella Aflalo is a French private chef and cookbook author based in Paris with experience in Michelin-starred kitchens. She now curates bespoke culinary experiences inspired by her travels, art and fashion. Previously, Ella founded the restaurant Yima, the name a blend of the Hebrew and Arabic word for ‘mum'. It won the Michelin Bib Gourmand, a reward given to restaurants serving high-quality food at affordable prices.Produced by Emily Naylor(Image: (L) Abhilasha Chandak courtesy Abhilasha Chandak. (R) Ella Aflalo credit Chloé Bruhat.)
Alasdair Gill has a passion for cooking and an abundance of creativity. However, years of working in hospitality and drinking heavily left him facing a difficult decision—one he took reluctantly, despite a dire prognosis.His advice is valuable for everyone, no matter where you are in your relationship with alcohol.Welcome to the next round, where I talk to people who have inspired me—not just with the changes they've made to their drinking habits, but with what they've gone on to achieve next. From reigniting old passions with renewed vigour to making bold life and career changes, there's no template. What you do next is entirely up to you!Alasdair Gill is now a private chef. Since rehab, he has rediscovered the skills and passion for cheffing that he developed early in his career, building a new way of working that aligns with who he is today. His story is a powerful reminder that the things you loved before life fell apart can still be part of your future.Alasdair Gill's journey from battling addiction to becoming a successful private chef is a powerful testament to resilience and reinvention. His story highlights the challenges of working in hospitality while struggling with alcohol and drug dependency and how recovery transformed not only his outlook on life but also his career.The Beginning of the Journey: Struggles in HospitalityFor Alasdair, the hospitality industry was both a lifeline and a trap. He describes the kitchens and bars he worked in as a “pressure cooker,” a space that both attracted and enabled his struggles with alcohol.“Hospitality is accepting of what you are—it will take us in.”While kitchens initially provided a way to earn money, Alasdair admits they didn't spark joy or passion.“For a long time, it was just about making money. There wasn't much love there,” The Turning Point: RecoveryThe tipping point came when Alasdair faced severe health issues, including cirrhosis of the liver, and was told he wouldn't survive to see Christmas. Even then, his decision to enter rehab was reluctant.“I didn't want to live, but I didn't want to die either. I was in between—a numbness of fine.”Rehab became the space where Alasdair could pause, reflect, and start to piece his life back together.“It gave me a sober mind for the first time since I was 15. Suddenly, I started questioning whether what I'd been doing was normal.”Finding Purpose Through CookingPost-recovery, Alasdair returned to the one industry where he had experience -hospitality. But this time, he approached it differently. Together with a friend who was also in recovery, Alasdair launched a private catering business.“Every gig is a completely different adventure, and I love that,” Sobriety has not only allowed Alasdair to rebuild his life but also to rediscover creativity and care in his craft.“I give much more of a shit about the product than the paycheck,”Book Alasdair at gordonandgill.co.ukFind Club Soda:The Club Soda Tasting Room is at 39 Drury Lane, London, WC2B 5RRFind us on Instagram
Harry Tannenbaum is the cofounder and president of Mill, a tech company aiming to reduce food waste with a “food recycler” that turns kitchen scraps into nutrient-rich grounds. Prior to Mill, he led analytics and e-commerce at Nest and worked on Google's hardware team. It's so fascinating having Harry on the show to nerd out on sustainability, food waste, and more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE ABOUT HARRY TANNENBAUM:I'm a Private Chef, and I Saved 622 Pounds of Food Waste From the Landfill [Saveur]One Year Later Mill Has An Even Better Next-Gen Food Recycler [Forbes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Life Changes Show with Filippo Voltaggio and cohost Mark Laisure, with Executive Producer Dorothy Featuring Interview Guest, Chef Charles Webb, Voted #1 Private Chef in Chicago, Entrepreneur, World Traveler, Producer, and Host of #ChefonTour; and Performance Guest, Rama Duke, EDM and Rock Artist, Singer / Songwriter, on The Life Changes Show, Episode 822 Interview Guest CHARLES WEBB; and Performance Guest: RAMA DUKE
If eating organ meats like liver or heart makes you cringe, Chef James Barry wants to change your mind. With over 20 years in the culinary world, including stints as a private chef for Hollywood stars like Tom Cruise and George Clooney, Chef James has turned his passion for nutrition and sustainable eating into a mission. He's here to demystify the ancestral practice of nose-to-tail eating and introduce you to Pluck, a seasoning blend that's making organ meats accessible, delicious, and even family-friendly.In this episode, Chef James shares his journey from drama school to private kitchens—what inspired him to embrace organ meats and how eating the whole animal can reduce food waste. James Barry certainly offers a fresh perspective on the power of real, nutrient-dense foods."We talk about organ meats as mother nature's multivitamin." ~ Chef James BarryAbout Chef James Barry:Chef James Barry is a culinary innovator, the creator of Pluck, and a passionate advocate for sustainable eating. After years as a private chef to some of Hollywood's biggest names, he turned his focus to helping everyday people embrace the health benefits of organ meats through his unique seasoning blend. Chef James' mission is simple: make healthy, nutrient-dense eating easy, enjoyable, and accessible to everyone.Resources:Unlock longevity with ESS60, the Nobel Prize-winning molecule proven to extend lifespan by 90% in lab studies. Visit MyVitalC.com to learn more.Connect with Chef James Barry:- Website: https://eatpluck.com - Instagram: https://www.instagram.com/chefjamesbarry/ - Podcast: https://open.spotify.com/show/60v6ZOabgiJOeW9kjYIf9i?si=9f5e27eb048748c5 Connect with Chris Burres:- Website: https://www.myvitalc.com/ - Website: http://www.livebeyondthenorms.com/ - Instagram: https://www.instagram.com/chrisburres/ - TikTok: https://www.tiktok.com/@myvitalc - LinkedIn: https://www.linkedin.com/in/chrisburres/
Welcome to Boostly Podcast Episode 756. stayfi.com/boostly Discount code: BOOSTLY https://www.hostfully.com/boostly/ In this episode of the Boostly podcast, host Liam interviews Siddhi from YHangry, a service offering private chefs, as the special guest. Siddhi emphasizes the importance of standing out by providing exceptional guest experiences, similar to the amenities provided by hotels. She explains the origin and mission of YHangry, which aims to make private chefs more affordable and accessible, while significantly improving the chefs' working conditions. The service has proven popular in the short-term rental (STR) space, especially for holidaymakers who prefer not to eat out. Siddhi shares that YHangry can be easily integrated into property websites, allowing hosts to attract more bookings and even earn a commission. She argues that it's beneficial for both high-end and budget rentals, offering various price ranges and experiences. The conversation also touches on the importance of providing memorable guest experiences to increase retention and word-of-mouth recommendations. Siddhi discusses the platform's scalability and how it can be a game-changer for property hosts. The episode concludes with Siddhi's advice to entrepreneurs on finding backdoor opportunities and the benefits of thinking creatively. Listeners are encouraged to visit YHangry's website to learn more about integrating this service into their rental properties. https://yhangry.com/ https://Boostly.co.uk https://Boostly.co.uk/5steps https://instagram.com/boostlyuk https://Boostly.co.uk/podcast
This week on Trilogy Outdoors Radio Show, we were joined by a former tournament king mackerel fishermen and local inshore guide, Greg Holmes. Greg is the founder fo Fish Skinny Charters and we have a great time telling old war stories from his and Capt. Freds tournament days. As professional team mebers of the early days of the SKA(Southern Kingfishing Association) they have lots of great stories. We compare these days to the days of old and we talk some inshore fishing as well. We are also joined by Private Chef to The Stars, Chef Richard Florczack and discuss his new podcast sas well as some tips on preparing some of the popular fish of this time of the year. We are also joined by Jamie Johnson from Judy Boone's Family Kitchen as he was working hard for their charity today in the inaugural event they hosted at Pine Lakes CC. We hope you enjoy the show as much as we did and please send us any topics or guests you would like to hear from on the showl Email us at www.trilogyoutdoorsmedia@gmail.com. ENJOY! Become a supporter of this podcast: https://www.spreaker.com/podcast/trilogy-outdoors--5441492/support.
What if booking a private chef was as easy as ordering an Uber? Iyabo Bello is a serial founder and entrepreneur, best known for iKooK, an app connecting private chefs to their target audience. Join us as she shares the unlikely story of how she came up with the idea to start iKooK after working in fashion design and food science. We get into the weeds with the premise of the app, how it differs from other home chef experiences, and how the cooks are vetted before being allowed to register on the app. Iyabo shares her experience of navigating a double-sided marketplace and discusses the process of building an app and driving traffic toward it instead of her website. We discuss bootstrapping and outsourcing to create a user-friendly, effective app, and handling health and safety as a food service. Join us as we discuss the challenges and benefits of building iKooK, and what you can learn from her journey. Thanks for tuning in. Key Points From This Episode: Welcoming Iyabo Bello, founder of iKooK, and the story of the inception of her business. Her background in fashion design and food science. The premise of iKooK and how it differs from other home chef experiences. How the process behind vetting chefs has evolved. Navigating a double-sided marketplace. The challenge of finding the right chef with an eye for detail. Taking down the website to encourage users to book on the app. Bootstrapping and outsourcing to build the app. Handling health and safety and building it into the program. The inclusive and flexible nature of Iyabo's product. Challenges she has faced while building the app. How Jared and Sami would go about assessing the app and user experience. Links Mentioned in Today's Episode: Iyabo Bello on LinkedIn (https://www.linkedin.com/in/iyabobello/) iKooK Email (info@ikook.co.uk) iKooK (https://ikook.info/) Sami Birnbaum on LinkedIn (https://www.linkedin.com/in/samibirnbaum/?originalSubdomain=uk) Jared Turner on X (https://x.com/jaredlt) Jared Turner on LinkedIn (https://www.linkedin.com/in/jaredlt/) thoughtbot (https://thoughtbot.com) thoughtbot on LinkedIn (https://www.linkedin.com/company/150727/) thoughtbot on X (https://twitter.com/thoughtbot) Giant Robots Smashing Into Other Giant Robots Podcast (https://podcast.thoughtbot.com/) Giant Robots Smashing Into Other Giant Robots Email (hosts@giantrobots.fm) Support Giant Robots Smashing Into Other Giant Robots (https://github.com/sponsors/thoughtbot)
In this episode of the RWS Clinician's Corner, Margaret Floyd Barry is joined by her husband, Chef James Barry, who shares invaluable insights on changing mindsets about food, particularly the less commonly consumed yet highly nutritious organ meats. We explore how exposing children to diverse foods can expand their palates and discuss practical methods to integrate organ meats into everyday meals subtly and effectively. We discuss: The history of organ meats in the American diet Strategies for easing into organ meat consumption, including how to adapt recipes to include organ meats for various palates The importance of connecting taste to the nervous system The psychology of taste and picky eaters Recipe resources and cookbooks for preparing organ meats Changing mindsets and normalizing organ meat consumption Insights into considerations for individuals with higher uric acid levels The Clinician's Corner is brought to you by Restorative Wellness Solutions. Follow us: https://www.instagram.com/restorativewellnesssolutions/ Timestamps: 00:00 Celebrity mentions and organ-based seasoning. James innovates. 08:34 Understanding clients' unique dietary needs remarkably early. 11:39 Emotional triggers influence food preferences and associations. 19:35 Rediscovered giblets' importance after having kids. 22:30 Dehydrated spices on toast to enhance nutrition. 29:58 Reconnecting with organ meats gradually involves psychology. 33:12 Diet should be personalized; individual testing needed. 42:07 Pluck on popcorn enhances flavor and health. 44:26 Introduce new flavors gradually; enhance texture creatively. 53:11 Insights on high uric acid and organ meats 56:24 Microdosing organ meats gently boosts flavor daily. 01:03:54 Soaking organs helps clean and purify them. 01:06:11 Listen, follow, review, and share the podcast. Speaker bio: James Barry's 16 + years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet. James is also a published cookbook author having co-authored the recipes in Margaret Floyd's book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook. He most recently co-authored the recipes in Dr. Alejandro Junger's book, Clean 7. Connect with Chef James: Website: https://eatpluck.com/ – Use code RWS20 for a 20% discount Instagram: https://www.instagram.com/eatpluck/ https://www.instagram.com/chefjamesbarry/ To become an affiliate: https://eatpluck.com/affiliates/ To open a wholesale account: https://eatpluck.com/wholesale/ Keywords: organ meats, consumption decline, economic factors, food preferences, incorporating organ meats, liver shots, mouth to nervous system communication, NTA training, functional testing, overcoming the ick factor, nutritional benefits, chicken as entry point, flavor differences, Chef James Barry, private chef, meal delivery, Wholesome to Go, functional food, Pluck, changing diets, healthy comfort food, recipe resources, soaking organ meats, regenerative farms, grass-fed animals, health benefits, freeze-dried organ meats, dietary substitutions, ghee, coconut oil, food micro-dosing, bitter flavor introduction, umami flavor, sour flavor, palate training, picky eaters, tongue taco meat, vegetarian clients, dehydrated organ meats, nutrient density, human evolution, consumer preferences, psychology of food, food textures, creative substitution, annatto spice, phased organ meat incorporation, awfully good cooking, nutrient density of organs, higher uric acid considerations Disclaimer: The views expressed in the RWS Clinician's Corner series are those of the individual speakers and interviewees, and do not necessarily reflect the views of Restorative Wellness Solutions, LLC. Restorative Wellness Solutions, LLC does not specifically endorse or approve of any of the information or opinions expressed in the RWS Clinician's Corner series. The information and opinions expressed in the RWS Clinician's Corner series are for educational purposes only and should not be construed as medical advice. If you have any medical concerns, please consult with a qualified healthcare professional. Restorative Wellness Solutions, LLC is not liable for any damages or injuries that may result from the use of the information or opinions expressed in the RWS Clinician's Corner series. By viewing or listening to this information, you agree to hold Restorative Wellness Solutions, LLC harmless from any and all claims, demands, and causes of action arising out of or in connection with your participation. Thank you for your understanding.
Meet Romu Oudeyer, a top private chef in Paris. We talk about cooking for celebrities in Paris, France's relationship with food, and how to find good restaurants in Paris. Follow him on Instagram here and explore his website here. This season of The Earful Tower is brought to you by the award-winning travel company My Private Paris, which specializes in tours in Paris, day trips outside Paris, and travel itineraries. See what they offer here. Get more from The Earful Tower by becoming a Patreon member, or a Substack member, or exploring the official site here.
Melissa Winstead spent 15 years as a private chef before moving into an estate management role, and in a new episode of the Easemakers Podcast, she's sharing how her experience in the kitchen serves her in her role today.Tune in to hear the story of Melissa's career in private service and what she's learned along the way. Melissa shares what surprised her after making the switch, what she loves about working in an estate management role, and where she hopes her career will take her next. Subscribe to the Easemakers Podcast to hear from more experts in the private service industry, and join the Easemakers community to talk to other estate managers and PSPs on a regular basis. Enjoying the Easemakers Podcast? Leave us a rating and a review telling us about your favorite episodes and what you want to learn next!The Easemakers Podcast is presented by Nines, modern household management software and services built for private service professionals and the households the support.
How do you find the right private chef for your household staff? Should you look for someone with Michelin star experience, or a deep knowledge of specific cuisines? And, how can you set a new chef up for success? In this episode of the Easemakers Podcast, Marc Sorensen Leandro shares his tips for hiring managers based on his experience as a private chef turned recruiter. Tune in to hear his take on how to find the right private chef for your principals, what to look for in private chef candidates, and how to help a new private chef get up to speed quickly. Subscribe to the Easemakers Podcast to hear from more experts in the private service industry, and join the Easemakers community to talk to other estate managers and PSPs on a regular basis. Enjoying the Easemakers Podcast? Leave us a rating and a review telling us about your favorite episodes and what you want to learn next!The Easemakers Podcast is presented by Nines, modern household management software and services built for private service professionals and the households the support.
In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles. They discuss the intersections between music and food, the challenges of maintaining a vegan lifestyle on tour, and how Aaron's passion for cooking evolved from necessity to a full-blown career. Whether you're into punk rock, vegan cuisine, or just love a good story of following your passion, this episode has something for you.For anyone in the Los Angeles area, Aaron will be hosting his first-ever pop-up at the beloved vegan bakery Baker's Bench on September 17th. The evening will be an extension of Meal Ticket, as he'll be cooking up a limited menu of fan-favorites from the meal delivery service. AARON ELLIOTT and MEAL TICKETFind Aaron and Meal Ticket on InstagramThe Meal Ticket WebsiteRecipe for Aaron's Vegan Pumpkin GnocchiCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
Whether you identify as a foodie or simply want good food while traveling, in this episode, we are speaking your love language as we interview a new friend we recently met on a food tour in Puerto Rico. He's a Private Chef, Food Blogger, and TV personality who loves to travel and experience new cultures through their food. Hear from Jay his secrets for finding great food while traveling and some of his favorite places for culinary travel. This guy is the real deal when it comes to food. You can even ask Bobby Flay. Some links are affiliate links. See our disclosure. Check out the experiences in Puerto Rico Jay talked about here: See Reainamora Puerto Rico Supper Club reservations and Finca La Zafra farm experience You can find and follow Jay Ducote on Instagram here and visit his website here Get his cookbook, Louisiana Outdoor Cooking here We've booked our favorite food experiences and cooking classes when traveling on Viator! Visit sunshinetravelers.com/viator to browse experiences and book! Get Our Ultimate Packing Guide for Traveling Smart and Packing Light + Access to Exclusive Weekly Content here. Read more about this and other travel destinations on our BLOG Follow our travels on Facebook Follow our travels on Instagram Save our travel ideas on Pinterest See our travel videos on You Tube Follow us on X (Twitter) Connect with us on LinkedIn Music Credit Music by OYStudio from Pixabay
On this week's episode, Rich sits down with Karlton Dennis, one of America's Leading Tax Strategists who focuses on "Tax Free Living" with compliance of Federal and State Tax regulations. Carlton is the Founder and CEO of Tax Alchemy, a firm specializing in sophisticated tax planning. They dive deep into topics like How to Write off a Private Chef, Revokable vs Irrevokable Trusts, STR Loopholes and placing your spouse or child on your payroll as a business owner. You'll also learn some of the best cars to write off on your taxes for Code Section 179. Connect with Karlton Dennis on Instagram @karltondennis --Connect with Rich on Instagram: @rich_somersInterested in investing with Somers Capital? Visit www.somerscapital.com/invest to learn more.Interested in joining The 7 Figure Creator Mastermind? Visit www.the7figurecreator.com to book a free intro call. Interested in joining our Boutique Hotel Mastermind? Visit www.somerscapital.com/mastermind to book a free call. Interested in STR/Boutique Hotel Management? Visit www.excelsiorstays.com/management to book a free call.
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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.Connect with Chef Dante Giannini on LinkedIn https://www.linkedin.com/in/dante-giannini-87620794/Visit Farm to Fork Chef's Website https://www.farmtoforkchef.com/ Listen to this brand new episode of The Private Chef Podcast on:Apple - https://podcasts.apple.com/us/podcast/episode-97-challenges-and-sacrifices-of-being/id1648363134?i=1000663800964Spotify - https://open.spotify.com/episode/6ZGuO5oPYB5A4ix6VEDIvb Youtube - https://youtu.be/HvQ7JFVvc1USeeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps00:00 The Psychology of Invoicing and Itemizing02:32 Client Poaching in Personal Businesses08:45 The Toll on Mental and Physical Health in the Culinary Industry18:41 From Dishwasher to Private Chef29:55 The Demands of the Chef Lifestyle and the Importance of Self-Care37:31 Navigating Different Seasons in a Chef's Career42:10 The Challenges of Maintaining Relationships in the Culinary Industry43:05 How to Take Care of Yourself and Set Priorities44:21 The Importance of Self-Care and Healthy Habits46:11 The Value of Being Out of Balance to Achieve Success49:48 The Impact of Participation Medals on the Culinary Industry54:56 The Shift from Money to Freedom as a Measure of Success01:06:25 The Challenges of Being Introverted in the Culinary WorldSound 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."#theprivatechefpodcast #privateservice #culinary #privatechef
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:Apple - https://podcasts.apple.com/us/podcast/episode-96-the-business-side-of-being-a/id1648363134?i=1000663086567Spotify - https://open.spotify.com/episode/1oK28KY8FEJfQA0HmvqZ35Youtube - https://youtu.be/mthXd0KnNzoConnect with Chef Michael Molleda on LinkedIn https://www.linkedin.com/in/michael-molleda-1561b5132/Follow him on Instagram @spoonfulbychefmichael Seeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps[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 industrySound 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."#theprivatechefpodcast #privateservice #privatechef #yachtchef #personalchef #restaurantchef #careershift #mindset #financialplanning #careerjourney #cheflife #worklifebalance
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:Apple - https://podcasts.apple.com/us/podcast/episode-95-recruiters-tips-and-red-flags-for-hiring/id1648363134?i=1000662398845Spotify - https://open.spotify.com/episode/3shj5qFylLpLAY4STf7aWfYoutube - https://youtu.be/HaT9OgGZv14Connect with Scott Munden on LinkedInhttps://www.linkedin.com/in/scott-munden/ Visit his website https://www.porticostaff.com/ Seeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps00:06:04 - Moving into Recruiting00:08:04 - Founding Portico00:12:27 - Differences in Private Service Recruiting00:15:09 - Building Relationships with Recruiters00:16:03 - Challenges of Mass Resume Submissions00:19:02 - Advocating for Candidates00:19:50 - Entering Private Service as a Chef00:27:34 - Demographics of Employers00:28:09 - Preferences of Established Families00:30:08 - Characteristics of Successful Private Chefs00:31:26 - Client Expectations for Kitchen Cleanliness00:32:09 - Differences in Household Expectations00:35:07 - Unrealistic Expectations from Clients00:37:03 - Understanding Client Needs00:41:01 - Client Reactions to Realistic Expectations00:42:07 - Avoiding Unrealistic Clients00:43:09 - Candidates Recognizing Unrealistic Jobs00:46:04 - Salary Comparisons Across Markets00:47:08 - Cultural Differences in Private Service00:50:09 - Warning Signs from Clients00:51:02 - Red Flags from Candidates00:53:02 - Situational Questions in Interviews00:54:07 - Quirky Interview TechniquesSound 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."#theprivatechefpodcast #privateservice #privatechef #yachtchef #personalchef #recruitment
We began with Jess Remshard and Liz Denon, two cousins who just happened to bartend in order to make a little extra money. That side-hustle eventually blossomed into a business idea now known as Spartacus Events. Their mobile bar can accommodate whatever your party-planning needs are including options for a full bar, a smaller pop-up bar, and more! So reach out to Jess and Liz to add that extra wow-factor for your next party, celebration, or event!Family means everything to our next guest, which includes making you feel like part of the family when you visit his restaurants in Hatboro, PA. Bob Ross and his wife both worked in the culinary industry, and according to Bob, he always wanted to start a restaurant of his own. Years later that dream came to fruition as he and his wife opened Gypsy Blu. Their new venture was a huge success, so the Ross' decided to expand on their dream and have since opened a second restaurant, Ross & Co. And stay tuned to find out the exciting new events and offerings at Ross & Co. in the coming months!Our last guest began his culinary journey at an early age, even attending the Culinary Institute of America at only 17 years old. After graduating from the CIA, Chef Matthew Collins eventually landed a position in NYC, working inside some of the more prestigious kitchens. Today, Matthew owns and operates a self-named business: Chef Collins Events. Chef Collins Events is a private chef company where Matthew works with you to meet the needs of your next party, gathering, or intimate dinner, creating unique dining experiences for you and your guests.
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:Apple - https://podcasts.apple.com/us/podcast/episode-94-chef-donna-goldmans-unique-path-into-the/id1648363134?i=1000661920007Spotify - https://open.spotify.com/episode/5DQDxARCIfMPvMA0neDLXc Youtube - https://youtu.be/MmkACqjmOl8 Connect with Chef Donna on LinkedIn https://www.linkedin.com/in/donna-goldman-a50366/Visit her website https://www.recipes4survival.com/Seeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps00:01:21 - Donna's Early Career in the Music Industry00:01:54 - Transition to Cooking and Food Network Aspirations00:04:24 - Foundation of Recipes for Survival00:04:45 - Struggles and Applying for Private Chef Jobs00:06:53 - Landing a Job with a Philanthropic Couple00:07:33 - Why Donna Was Chosen as a Private Chef00:08:30 - Tasting Trials and Background Check00:09:03 - Impact of Donna's Cooking on Clients00:13:48 - Meditation and Mindful Cooking00:15:40 - New York's Unique Opportunities00:16:51 - Interconnectedness and Networking00:19:35 - Challenges for Private Chefs in Networking00:20:18 - Importance of Referrals and Networking00:21:02 - Heritage Recipes and Cooking Quantities00:21:39 - Abundance in Private Dining00:22:11 - Food Waste During Thanksgiving00:23:19 - Cooking with Available Ingredients00:25:01 - Becoming Part of the Family00:25:53 - Confidentiality and Client Relationships00:27:00 - 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."#theprivatechefpodcast #privatechef #chef #yachtchef #personalchef #privateservice #careertips ##culinary #culinaryjourney #mindfulcooking
Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,” published by HarperCollins (Harvest). She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14. Palak hosted a digital series called The Diwali Menu on Food Network Digital and appeared as a guest judge on the network's competition series, Money Hungry. A TEDx speaker and chef at the Institute of Culinary Education, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the TODAY Show, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in Forbes. She was also featured in Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit and more.
“The food system is broken. There's no way around it… But can you make the best choice you can make with what's in front of you?” —Jamie Poe The traditional camping aisle has long been due for an overhaul. Growing consciousness now allows us to see outdoor adventure not just as an escape, but as an extension of our values. We seek harmony with nature through mindful gear, sustainable practices, and nutrition in tune with the landscape. Into this space have stepped innovators who understand the modern outdoors person. Poe&Co. is a catering and food products company founded by chefs and partners Jamie Poe and Jayson Poe. Driven by their passions for local, seasonal cuisine and the outdoors, they have established a thriving catering business while launching a line of plant-based camping meals. Listen in Justine and Jamie also talk about how bootstrapping allows creative control over the business, how strong partnerships require balancing visionary and operational roles, why new ventures require flexibility, the challenges of choosing sustainable packaging, and the importance of supporting local economies and small businesses, as well as consulting with experts to improve products. Meet Jamie: Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in Napa Valley and has contributed to multiple cookbooks and online publications. WebsiteFacebook Instagram TikTok Pinterest Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 04:38 Challenges of Building a Catering Company 08:21 Partnership and Division of Responsibilities 14:23 Making It Healthy and Accessible 18:33 Lessons in Launching a New Food Product 22:39 Packaging Focused on Sustainability 26:47 Catering with Plant-Based Options
Becoming a private chef, prioritizing projects, and sharing your aspirations with others with Kenneth Temple. ----- Welcome to episode 468 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews celebrity chef and food blogger Kenneth Temple. Breaking into the Private Chef Industry and Sharing What You're in Pursuit of with Celebrity Chef Kenneth Temple Kenneth Temple started his food blog in 2017 and has been a private chef since 2009 so he's got a lot of great insights to share with us in this interview. He now finds himself cooking for NFL, MLB, NBA players, and Grammy artists. On the blog side, he qualified for Mediavine in November of 2023—a huge milestone! In this interview, Kenneth and Bjork discuss how he broke into the private chef industry, landed his first celebrity client, and why he chose to go down this route over working in a restaurant. They also talk about the importance of putting yourself out there and sharing your aspirations with others and the power of word-of-mouth marketing. They also chat about what blogging as a chef looks like and how he had to adjust his strategy after learning about SEO and searchability. Even if your goal isn't to pursue a career as a private chef, we find Kenneth's advice on managing your time and promoting yourself extremely valuable and think you will too. We hope you enjoy the episode! In this episode, you'll learn: Kenneth's background as a private chef and why he chose this path over working in a restaurant. How he was able to land a private chef gig with an NBA player from the New Orleans Hornets. How he went about pricing his work. How he prioritizes his time due to the seasonality of his work and what his day-to-day looks like now. How he maintains a professional relationship with his clients. Tips for those looking to break into the private chef industry. How he grew his network by sharing what he was in pursuit of (and why you should do the same!). How he used his knowledge as a private chef to create a 21-day meal prep challenge to help his clients with weight loss. How he got into food blogging in 2017 and blogged as a chef (and what that means exactly!). How he learned about searchability and adjusted his blogging strategy. What his experience was like as he grew his site and got accepted to Mediavine. The pros and cons of working in realms that were 1:1 and 1:infinite. How he saves time and stays productive by batching recipes. How he chose to de-prioritize certain projects because he realized they weren't solving problems for his audience. How he's now looking for pursuits that will allow him to solve problems. Resources: Kenneth Temple Meiko and the Dish Mediavine Grandbaby Cakes Follow Kenneth on Instagram and Other platform - facebook, youtube, tiktok, whatever seems most important for them Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti and Raptive. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.
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:Apple - https://podcasts.apple.com/us/podcast/the-impact-of-attitude-lifestyle-and-wellness/id1648363134?i=1000659393588 Spotify - https://open.spotify.com/episode/1Z8HaQWQSdONEegl48bv7VYoutube - https://youtu.be/zrltHxqsqg4Connect with Chef Frederic on LinkedIn https://www.linkedin.com/in/fredericlemoing/ and follow him on Instagram https://www.instagram.com/fredlemoing/Seeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps00:03:05 - Work Environment and Stress00:03:49 - Daily Routine as a Private Chef00:06:20 - Importance of Rest and Wellness00:07:14 - Mental Health and Self-Care00:08:58 - Challenges in the Chef Industry00:12:01 - Resources for Self-Improvement00:15:27 - Career Transition to Private Chef00:21:00 - Commitment and Humility00:22:55 - Attitude and Success00:25:37 - Handling Mistakes and Recovery00:27:13 - Controlling the Controllable00:30:05 - Playing it Safe on Important Nights00:31:15 - Client Trust and Menu Planning00:32:44 - Guest Preferences and Record-Keeping00:37:09 - Personal Touch in Service00:39:55 - Adapting to Private Chef Environment00:42:55 - Networking and Future Opportunities00:44:08 - Consistency and Attitude00:46:13 - Stress Management and Exercise00:48:13 - Substance Use and Professionalism00:52:01 - Comparing Restaurant and Private Chef LifeSound 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."#theprivatechefpodcast #privateservice #privatechef #personalchef
Chef Devan is a dynamic culinary personality with a masterful balance of skill, passion, and energy that captivates television audiences, food enthusiasts, and clients. He openly speaks and shares his sobriety journey, along with how mental health plays a huge part in his daily life.Chef Devan's debut cookbook, "Mad Love: Big Flavors Made to Share, from South Asia to the West Indies is out now. ___Get your copy of Personal Socrates: Better Questions, Better Life Connect with Marc >>> Website | LinkedIn | Instagram | Twitter Drop a review and let me know what resonates with you about the show!Thanks as always for listening and have the best day yet!*A special thanks to MONOS, our official travel partner for Behind the Human! Use MONOSBTH10 at check-out for savings on your next purchase. ✈️*Special props
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:Apple - https://podcasts.apple.com/us/podcast/empowering-the-next-generation-chef-paula-on-cooking/id1648363134?i=1000658604574Spotify - https://open.spotify.com/episode/0XN0QUG0aa5ovbvKbG1V3R Youtube - https://youtu.be/Lrk6DsivIjwConnect with Paula Gottlieb on LinkedIn https://www.linkedin.com/in/paula-gottlieb-herman-7970181b7/Seeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps00:05:09 - Career Path and Working with Children00:08:07 - Engaging Children in Cooking00:13:36 - Teaching Kids to Appreciate Real Food00:16:07 - Transition to Virtual Cooking Classes00:19:18 - Overcoming Cooking Challenges00:21:26 - Working with Special Needs Adults00:24:07 - Favorite Cuisines to Explore with Kids00:27:29 - Importance of Family Involvement in Cooking00:33:33 - Special Needs Cooking Programs00:35:22 - Teaching Healthy Eating Habits00:36:15 - Challenges of Organic vs. Non-Organic00:38:17 - Engaging Kids with Gardening00:45:30 - Where to Find Recipes 00:47:05 - Impact of becoming a chefSound 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.""Children can do that if you give them guidelines, if you give them some structure."#theprivatechefpodcast #privateservice #priva
In this episode of the Million Dollar Mastermind podcast, host Larry Weidel is joined by Siddhi Mittal, Co-Founder of Yhangry, chef marketplace that helps customers book private chefs to come and cook for any occasion. Along with her Co-Founder Heinin Zhang, Siddhi won BBC Dragon's Den in 2021, securing £100,000 in funding. In 2010, Siddhi was one of 50 North American students selected for the Google FUSE summer camp internship. She then spent almost six years at Barclays Investment Bank, starting in securitized products trading and advancing to VP of Financial Credit Trading in 2015.
In this episode of the Million Dollar Mastermind podcast, host Larry Weidel is joined by Siddhi Mittal, Co-Founder of Yhangry, chef marketplace that helps customers book private chefs to come and cook for any occasion. Along with her Co-Founder Heinin Zhang, Siddhi won BBC Dragon's Den in 2021, securing £100,000 in funding. In 2010, Siddhi was one of 50 North American students selected for the Google FUSE summer camp internship. She then spent almost six years at Barclays Investment Bank, starting in securitized products trading and advancing to VP of Financial Credit Trading in 2015.
In this episode of the Million Dollar Mastermind podcast, host Larry Weidel is joined by Siddhi Mittal, Co-Founder of Yhangry, chef marketplace that helps customers book private chefs to come and cook for any occasion. Along with her Co-Founder Heinin Zhang, Siddhi won BBC Dragon's Den in 2021, securing £100,000 in funding. In 2010, Siddhi was one of 50 North American students selected for the Google FUSE summer camp internship. She then spent almost six years at Barclays Investment Bank, starting in securitized products trading and advancing to VP of Financial Credit Trading in 2015.
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:Apple - https://podcasts.apple.com/us/podcast/essential-standards-and-expectations-for-hiring/id1648363134?i=1000657791615Spotify - https://open.spotify.com/episode/7uAwcJ2JC6qZUcsXXvhMS1Youtube - https://youtu.be/xSFxHXH3MooConnect with Carmen Garcia on LinkedIn https://www.linkedin.com/in/carmen-garcia-a5224b15/Visit the Hudson Staffing website to see their latest job opportunities https://hudsonstaffingservices.com/Seeking a mentor to navigate the private service industry?Email me at hannes@privatechef.ccJoin our growing community of chefs and get your FREE e-book HERE https://www.privatechef.cc/joinusLet's stay connected to get the latest updates, tips, learning resources, and job opportunities:LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Facebook https://www.facebook.com/privatechefccYoutube https://www.youtube.com/@hanneshenncheTime Stamps[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 careSound 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."#theprivatechefpodcast #privatechef #chef #personalchef #hiringprocess #recruitment #staffingagency
In this episode of the Million Dollar Mastermind podcast, host Larry Weidel is joined by Siddhi Mittal, Co-Founder of Yhangry, chef marketplace that helps customers book private chefs to come and cook for any occasion. Along with her Co-Founder Heinin Zhang, Siddhi won BBC Dragon's Den in 2021, securing £100,000 in funding. In 2010, Siddhi was one of 50 North American students selected for the Google FUSE summer camp internship. She then spent almost six years at Barclays Investment Bank, starting in securitized products trading and advancing to VP of Financial Credit Trading in 2015.
Brett Naylor and Nicole Barrick are seasoned veterans in the culinary world, and together they opened Wilder in the Rittenhouse area of Philadelphia. Their fresh takes on their menus offer diners a delicious array of pizza, raw bar, pastas, cocktails and mocktails, and desserts. With three floors to accommodate your dining needs, they offer a private event space, brunches, happy hour, and classes that you can take advantage of too! Stay tuned to find out more about them, their venue and menu, and what's in store for the summer!Noelle Blizzard made a name for herself and her business, New June Bakery, after she tried her hand at all the pandemic baking trends. She soon found herself baking in the early mornings as well as late at night after she put in her regular hours as a mother and for work. As time passed, Noelle began baking for friends and co-workers as a business, quickly gaining notoriety for her delicious and beautiful cakes, galettes, and cookies, and was (not surprisingly) featured in publications as well as on a morning show. So, if you're a fan of desserts then be sure to stay tuned to find out how you can satiate that sweet tooth!Our final guest needs no introduction, as a celebrity chef who has been a featured Chef on television shows, at events, and an author of "Beyond My Chef Coat," Culinary Director/Private Chef Kevin Des Chenes (Chef Kev D) joined me on Food Farms and Chefs to cover what he's accomplished, what he has in the works, and what we can look forward to in the very near future. As the "Chef to the Stars," he has crafted private dinners for VIP's like John Legend, Little Big Town, and a variety of sports stars. Chef Kev D discussed everything from designing creative and intimate menus for your private event or dinner to globe-trotting as a featured Chef at events, along with his philanthropic endeavors to help support the community. Tune in till the end to hear all about Chef Kev D and what you can look forward to from him next!
Let's Dish! Today I'm here with the amazing celebrity private chef, Brooke Baevsky, AKA Chef Bae AKA Mayor of Erewhon. We're diving into the world of healthy cooking and swapping tips that anyone can use. From navigating dietary needs to scoring great ingredients on a budget, Brooke's got the scoop. Plus, she's sharing some insider secrets she's picked up from working with pro athletes – think veggies, balanced meals, and keeping it simple.We're Chatting:chef bae's food philosophymindful grocery shoppingmeal prepping 101tips for sweet toothsuperfoodsinflammation & allergiescelebrity cheffingwellness trends
Struggling to Make Healthy Eating Choices During Your Recovery?Dr. Katie Deming MD, sits down with Johanna and Alexa from Gather Around Nutrition, a private chef network that delivers nutrient-dense meals to patients during their cancer treatment and other health challenges.Discover how these personalized meals can play a crucial role in promoting healing and recovery, as these experts share the science behind using food as medicine. Chapters:10:04 - Nutritional Obstacles Cancer Patients Face During Chemotherapy 16:27 - Addressing Weight Concerns for Breast Cancer Patients 22:10 - Tips for Cancer Patients to Manage Nutrition Challenges34:31 - The Future of Food as Medicine 41:13 - Creating Enjoyable Nutrient-Dense MealsYou'll learn about the obstacles that often prevent people from making healthy eating choices and how Gather Around Nutrition works to make nourishing meals more accessible to those most in need.From practical tips on creating balanced plates to insights on overcoming nutritional challenges, this episode is packed with valuable information for anyone looking to optimize their health through diet.Listen, learn, and find plenty of inspiration and actionable advice to help you harness the power of personalized nutrition.Don't miss this opportunity to gain a deeper understanding of how personalized nutrition can make a real difference in your life. Don't Face Cancer Alone "The 6 Pillars of Healing Cancer" workshop series provides you valuable insights and strategies to support your healing journey - Click Here to Enroll MORE FROM KATIE DEMING M.D. Take a Deeper Dive into Your Healing JourneyFollow Dr. Katie Deming's Substack HereWork with Dr. Katie:www.katiedeming.comFollow Dr. Katie Deming on Instagram:The.Conscious.OncologistPlease Support the Show Share this episode with a friend or family member Give a Review on Spotify Give a Review on Apple Podcast DISCLAIMER:The Born to Heal Podcast is intended for informational purposes only and is not a substitute for seeking professional medical advice, diagnosis, or treatment. Individual medical histories are unique; therefore, this episode should not be used to diagnose, treat, cure, or prevent any disease without consulting your healthcare provider.
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.Don't miss the first part of our interview, where Michael discusses U.S. immigration laws and visa options for private chefs. You can catch it here: US Immigration Laws and Visa Options for Private Chefs. Listen to this brand new episode of The Private Chef Podcast on:Apple https://podcasts.apple.com/us/podcast/obtaining-a-green-card-for-private-chefs-with/id1648363134?i=1000653317501Spotify https://open.spotify.com/episode/0zobGuJd5EyxRzgYP9W9lnYoutube https://youtu.be/1i291Map_pcLet's Connect!LinkedIn https://www.linkedin.com/in/hannes-hennche/Instagram https://www.instagram.com/hanneshennche/Youtube https://www.youtube.com/@hanneshenncheConnect with Michael WildesLinkedIn https://www.linkedin.com/in/michaelwildes/Website https://www.wildeslaw.com/Time Stamps00:04:00 - Green Card Process for Chefs00:07:34 - Investment-Based Green Card (EB-5)00:19:12 - The Importance of Controlling Your Fate00:20:08 - Family-Based Green Card Process00:27:28 - Marriage and Green Card Validity00:32:13 - Border Security and Personal Privacy00:33:50 - Employment-Based Green Card (EB-1)00:41:20 - Green Card Through Labor Certification (PERM)00:44:02 - Green Card Retention After Marriage Falls Apart00:45:25 - Cost of Green Card Services with a LawyerSound 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."#theprivatechefpodcast #privatechef #chef #yachtchef #chefpodcast #citizenship #immigrationlawyer #visaadvice #greencard #premanentresidency #EB5visa #USvisa #legaladvice #podcast #newepisode
Today's guest takes her shoes off with Rick to talk about life as a private chef and consultant to the Golden State Warriors (she even won a NBA Championship ring and brought it to show Rick... it has her name on it!), Olympic athletes, and now the most phenomenal comedian basketball player himself, Rick Glassman. (BTW, today, the day this episode came out, is day 4 of 7 Day Gut Reset program Mary teaches Rick about. Mary used to be really sick and now is crushing life after healing herself through food and lifestyle changes. Check out her new podcast, EAT PLAY CURSH (Eat Clean. Play Often. Crush Life). https://paleochef.comSupport the show: https://www.patreon.com/takeyourshoesoff
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