Chefs Without Restaurants

This week I have Krimsey Lilleth. She’s the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook. Last year I released my full episode with her, which can be found here. Today, here's an except from that show. It's the segment where Krimsey dicusses her decision to leave social media. These days it seems like you have to have a strong social media presence if you want to have your business succeed. But it’s definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I’d love to hear what you think. Are we all just caught up in the hamster wheel, and it’s a huge waste of our time? KRIMSEY LILLETH Krimsey's Website Buy The Cajun Vegan Cookbook CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA. And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

In this episode, I speak with Andre Uribe, a personal chef and the co-owner of Sustainable Meals Oregon. We delve into Andre's journey as a chef and his foray into video and storytelling, which now includes his own audio and video podcast, Chef Therapy. During our conversation, Andre talks about how he crafted his business model, devised a pricing structure, and strategically positioned himself in the market. His culinary enterprise places a strong emphasis on meal prep using locally sourced ingredients, and he explains why collaborating with local purveyors forms the foundation for Sustainable Meals Oregon. We explore Andre's aspiration to strike a better work-life balance, enabling him to pursue his other passions and spend quality time with his family. Tune in to gain valuable insights from Chef Andre, as he shares his entrepreneurial journey, and his commitment to sustainable practices. ANDRE URIBE Chef Andre on Instagram Andre’s website Sustainable Meals Oregon Sustainable Meals Oregon on Instagram The Chef Therapy Podcast on YouTube The Chef Therapy Podcast on Apple Podcasts CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA. And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

This week I speak with chef Matt Collins about payment methods and deposits, with a side or horror stories. Whether you work in the food industry or not, if you receive payment for your services, you won't want to miss this. We cover various options for payment methods, including cash, check, Venmo, Zelle, Paypal and Square. We talk deposits: when to request them and how much to ask for. Additionally, we discuss fees and gratuity. Tune in to gain valuable insights and practical tips on handling payments. MATT COLLINS Matt Collins on Instagram Chef Collins Events - Private Dinners CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Asociation Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA. And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

On today's show, I have Nicolas and Stephen Servis, identical twin brothers who founded Servis Events, a private dining service based in Bucks County, Pennsylvania. You’ll learn how the brothers pivoted during the early days of the pandemic to start their business. Nicolas and Stephen's passion for farm-to-table cuisine flourished during their time as chefs de partie at The Mainland Inn, where they tackled full animal butchery, gardening, and more. Later, while volunteering at Quarry Hill Farm, Stephen learned about the WWOOF program, a travel-for-work opportunity on organic farms. So, when the pandemic forced the brothers to leave their restaurant jobs in 2020, seeking inspiration, they moved to Maine for two months to work on Flying Pond Farm, where their vision for Servis Events began to take shape. Today, Nicolas and Stephen share their story and passion for culinary arts and sustainability, combining their love of cooking with their dedication to being stewards of the planet. SERVIS EVENTS Servis Events on Instagram Servis Events - Private Dinners CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Asociation Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA. And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Do you or someone you love have a food allergy or intolerance? Or maybe you're a chef who cooks for people and wants to get better at accommodating customers with dietary restrictions. In this episode of Chefs Without Restaurants, Chris speaks with Kayla Cappiello, the author of the new book "Easy Allergy-Free Cooking," about food allergies and how to cook delicious meals that are safe for those with dietary restrictions. Kayla has celiac disease, is lactose intolerant, and is allergic to tree nuts, so she knows firsthand the challenges of cooking with multiple dietary restrictions. She started documenting her experiences online, sharing new recipes she was making and recommending places to eat that catered to those with allergies. Her Instagram quickly gained followers, and she now has 47,000 fans who love her allergy-free cooking tips and recipes. Kayla's book, "Easy Allergy-Free Cooking," is a choose-your-own-adventure cookbook that accommodates multiple allergies and dietary restrictions. Every recipe includes tips on how to make adjustments for gluten-free, dairy-free, and nut-free diets, as well as suggestions for making the dish vegetarian or low-fat. It's the perfect guide for anyone who wants to cook delicious, allergy-free meals for themselves or their loved ones. In this episode, Kayla and Chris discuss the challenges of cooking with multiple allergies, how to make substitutions in your favorite recipes, and the importance of community for those with food allergies. Kayla also shares some of her favorite recipes from the book, KAYLA CAPPIELLO Kayla's Instagram Buy the Book: Easy Allergy-Free Cooking CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites

This week on Chefs Without Restaurants we have chef Kyle Shankman. Kyle is the chef and owner of Speak Easy Supper Club, an exclusive dining experience in the Atlanta area. As tickets for Speak Easy are hard to come by, Chef Shankman also finds a way to feed folks as a private chef and cooking class instructor. A chef for two decades, Kyle has run multiple restaurant kitchens as an executive chef and consultant, taught hundreds of cooking classes for home cooks, been the personal chef to A-List celebrities, and has been the on-camera talent in both live and produced segments for several national brands. On the show, we discuss the best hire you can make for your personal chef business. This was part of a longer conversation we had about Kyle's Speak Easy Supper Club. I had asked Kyle what position he'd recommend hiring if he had the budget. Kyle has actually already hired an assistant, and talks about how it was a game-changer for his business. Kyle shares his experience of working with his assistant who has helped him take his private chef work to the next level. She has an understanding of the details that go into service and provides an eye for detail that takes their work to the next level. Additionally, she has excellent people skills that balance Kyle's dry humor and fills in gaps when he's busy cooking. Because I thought this would provide tremendous value, I removed it from the full episode, and have released it here as a standalone mini-episode. You can find our full conversation here. KYLE SHANKMAN Kyle's Instagram Kyles Website Speak Easy Supper Club on Instagram Kyle's Facebook CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube

This week on Chefs Without Restaurants we have chef Kyle Shankman. Kyle is the chef and owner of Speak Easy Supper Club, an exclusive dining experience in the Atlanta area. As tickets for Speak Easy are hard to come by, Chef Shankman also finds a way to feed folks as a private chef and cooking class instructor. A chef for two decades, Kyle has run multiple restaurant kitchens as an executive chef and consultant, taught hundreds of cooking classes for home cooks, been the personal chef to A-List celebrities, and has been the on-camera talent in both live and produced segments for several national brands. On the show, we discuss starting the supper club in his residential home with his 15-year-old son. We talk about the inspiration for his menus, how his diners find him, and the pros and cons of running a supper club. If you'd like to hear Kyle discuss why hiring an assistant was a game-changer for his business, check out the mini-episode here. KYLE SHANKMAN Kyle's Instagram Kyles Website Speak Easy Supper Club on Instagram Kyle's Facebook CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube

This week on Chefs Without Restaurants we have Christine Flynn, the proprietor of The Good Earth Winery in Ontario, Canada, and executive chef and partner at iQ Food Co. She recently released her second cookbook, "A Generous Meal." We talk about her culinary background, including her early love of food and cooking, and how her parents' three-bite rule helped her develop her palate. We discuss her cooking style, which she describes as elevated home cooking that is both approachable and affordable. Christine believes that everyone deserves to eat beautiful food, and the recipes in her book are both flavor-packed and easy to execute. She discusses her love for creating a beautiful life and how making food and clothes are part of that. Flynn finds inspiration from design, cozy aesthetics, places she’s been, music, and art. Christine discusses her approach to sustainability and cooking. Her expertise in using leftovers to create different meals is something she takes pride in and wants to teach others to do. She emphasizes that her approach is all about having fun and being creative. Christine was also behind the viral Instagram account Jacques La Merde in 2015 & 2016. Jacques was known for his overly-worked and tweezered creations. They were elaborated interpretations of junk food. Think…the Michelin version of a Big Mac. While she had fun with it, she’s left her Jacques days behind her, focusing more on family cooking these days. CHRISTINE FLYNN Christine's Instagram Buy the Cookbook A Generous Meal Christine's Recipe for Eggplant Parmesan CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube

This week I have chef Pailin Chongchitnant, host of the YouTube channel Pailin’s Kitchen, and author of the companion website Hot Thai Kitchen. She recently released her 2nd cookbook, Sabai: 100 Simple Thai Recipes for Any Day of the Week. This episode is a primer on Thai food and cooking. She dispels some Thai food myths, and shares her top five items for stocking a Thai pantry at home. We discuss why she was compelled to write another cookbook, and she shares how she grew her YouTube channel to over 1.5 million subscribers and almost 170 million views. PAILIN CHONGCHITNANT Hot Thai Kitchen Website Hot Thai Kitchen on Instagram Pailin’s Kitchen on YouTube Buy the Cookbook Sabai: 100 Simple Thai Recipes For Any Day of the Week Hot Thai Kitchen on Facebook Video: Thai Chef Takes You Grocery Shopping Video: How to Eat Thai Food Correctly CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube

On this week's podcast, I address the issue of nickel and diming your customers. Instead, I offer the alternative, which is providing an all-inclusive experience. I believe that many costs, such as providing china and linens, or covering travel expenses, should be considered a part of the cost of doing business. If you want to position your business as high-end or luxury, you should figure out your total costs, and give the client one number instead of an itemized bill. What do you think? Hit me up on Instagram @Chefswithoutrestaurants CHEFS WITHOUT RESTAURANTS GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube

I started Chefs Without Restaurants to help other people grow their food businesses. Because I’ve been working as a personal chef for 11 years now, I have a lot of firsthand knowledge about what you can do to grow a personal chef business. I was recently interviewed by meez for their blog about some do’s and don’ts of the personal chef business. If you’re not familiar with meez , they’re an online tool that lets you digitize all of your recipes and keep them in one place. You can easily scale the recipes up and down, cost them out, and even share them with your team or customers. Meez founder Josh Sharkey was on my podcast last year. As much as I love doing the long-form interview podcast episodes, I think that there’s a lot of value in the short and punchy, informative episodes. This week I’m going to share what I consider the do’s and don’ts of being a successful, personal chef. In just a couple of minutes, I’ll be able to tell you some of the things that worked really well for me, and some things that I think you should avoid. How to Be a Successful Personal Chef - Blog post on meez meez founder Josh Sharkey on the Chefs Without Restaurants podcast Grow Your Personal Chef Business with AirBnB - Podcast episode Check out meez CHEFS WITHOUT RESTAURANTS GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram

This week I speak with Bobby Hicks, the man behind Retro Recipes Kitchen, the online video series where he cooks up the good, the bad, and the weird from vintage cookbooks. His videos can be found on TikTok, Instagram, and YouTube (all linked below). As a food content creator, we talk about how he came up with the idea, and some of his challenges. I ask him about some of his favorite, and least favorite, recipes he's made. He also discussses his "Antiquated or AI-Generated" recipe experiment. BOBBY HICKS Bobby’s Instagram Retro Recipes Kitchen on Instagram Retro Recipes Kitchen on TikTok Bobby’s YouTube Channel CHEFS WITHOUT RESTAURANTS GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram

On today’s show I have chef Sam Fore, the Sri Lankan-American chef and recipe developer who’s known for her wildly popular Tuk Tuk Sri Lankan Bites pop-ups. She was recently honored by The James Beard Foundation Awards as a semi-finalist for best chef in the southeast. On today’s show you’ll find out how this former marketer made the jump into the pop-up restaurant world. In 2016, after hosting a number of traditional Sri Lankan brunches at her place, Sam decided it was time to move these gatherings from her dining room. And so, the pop-up was born. But these events aren’t limited to Lexington, Kentucky where she lives. Sam’s been traveling and collaborating with chefs across the country. We talk pop-up logistics and collaborations. Sam details how she ended up with her own Spicewalla spice blend. And she shares some info about her upcoming brick and mortar restaurant. In the past few years, she’s been on the cover of Food and Wine magazine, been named one of Plate magazine’s chefs to watch, and has joined the cast of Christopher Kimball‘s Milk Street. With everything going on it would be easy to burn out. We talk about taking the time to take care of yourself, and say no to some things…To only doing the things you really want to do. SAM FORE Sam's Instagram Tuk Tuk Sri Lankan Bites Sam's Recipe for Roasted Curry Tomato Pie Buy the Tuk Tuk Fried Chicken Spice from Spicewalla CHEFS WITHOUT RESTAURANTS GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram

This week is a follow-up episode with Chef Derrick Fox. You might have heard my full episode with him last week. Derrick went from being a punk rock drummer to cooking on MasterChef season six where he was the runner-up, followed by a season of all-stars. He currently works as a private chef, and is also the man behind the Epic Mega Cookie Co, and host of the podcast A Bunch of Losers. In this short episode, we jump right into the topic of getting paid for chef referrals. Should you ask for money when providing a referral? How much should you charge? When is it better to just do it for free? These are just some of the aspects we discuss. DERRICK FOX Derrick's Instagram Epic Mega Cookie Co A Bunch of Losers Podcast Derrick's YouTube CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram

This week we have private chef Derrick Fox. You'll learn how this punk rock drummer went from playing the Warped Tour to cooking for Gordon Ramsay, Derrick was the runner-up on season 6 of MasterChef, and then returned for all-stars. He's since started a private chef business, the Epic Mega Cookie Co, and a podcast called A Bunch of Losers where he speaks to other non-winning reality show contestants. DERRICK FOX Derrick's Instagram Epic Mega Cookie Co A Bunch of Losers Podcast Derrick's YouTube CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY

This week I speak with chef Terence Tomlin for the second time. In 2017, Terence suffered two strokes while working at his restaurant, leaving the right side of his body paralyzed. Despite this setback, Terence has been able to regain much of his strength and has even gone on to compete in Baltimore's Mason Dixon Master Chef Tournament, and winning the seafood competition at The Maryland Foodie Fest. Terence has spent the last few years hosting both private and public dinner parties. Now, he's tackling ice cream. We discuss Terence's road to recovery, competing in cooking competitions, and his big plans to build an ice cream business that gives back to disabled people in the community. Don't miss out on this inspiring episode, and make sure to check out Terence's social media channels for more culinary inspiration. TERENCE TOMLIN Terence's Instagram Help Terence fund the new ice cream business Terence's YouTube CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY

On the Chefs Without Restaurants podcast this week I have chef Christina Pirello of Christina Cooks. After already losing her mother to cancer, Christina was diagnosed with terminal leukemia in her mid-20s. Not wanting to undergo traditional treatment for cancer, she ultimately changed her diet and lifestyle, and her cancer went into remission. She’s been cancer-free for more than 37 years now. Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She started a cooking show on PBS (and won an Emmy in her first season) and has published numerous cookbooks. While Christina maintains a vegan diet, she isn’t preachy about it. We talked about her early days working in a professional kitchen, her journey to wellness, and how she built and grew the Christina Cooks brand. CHRISTINA PIERLLO Christina’s Instagram Christina’s Facebook Christina’s Twitter Christina’s YouTube The Christina Cooks Website CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY Hear Chris on the Line Cook Thoughts Podcast

This week I talk about working for free. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there isn't a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes at the ribbon-cutting ceremony for a new car dealership? There are lots of people looking to trade your services for "exposure", but does it actually ever help move the needle from a business standpoint? What do you think? Let me know. ⁣ CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY Sponsor- The United States Personal Chef Association Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

As 2022 comes to a close, I want to thank all of the listeners, guests, and people who have supported this podcast. As I get ready to continue with shows in 2023, I want to know what you want to hear. Please take 5 minutes to fill out this survey. It's only 7 questions and is anonymous. I'm going to use this information to make the Chefs Without Restaurants podcast even better. THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Sponsor- The United States Personal Chef Association Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that it's the ingredient that farm-to-table forgot. Nobody knows where it came from, who made it, or how it got made. But on this episode, we're going to change that. Did you know that much of the oil on the market is already rancid when you purchase it? This is one of the reasons that most extra-virgin olive oils have a low smoke point, and aren't recommended for sauteing with. But David says that fresh, high-quality olive oil is one of the most stable cooking oils there is. Besides rancidity and oil smoke points, you'll learn how Corto grows, harvests, produces, stores and packs its oil. They have an innovative bag-in-a-box system that protects the oil, making sure that the very last drop is as fresh as the first. They don't sell their oils at a retail level, but if you want to purchase it, use the link below to get it directly from their website. DAVID GARCI-AGUIRRE & CORTO Corto's Instagram David's Instagram BUY CORTO OIL HERE or Get it on Amazon Recipe: Wild Juniper Pan Roasted Scallops - Hari Cameron Recipe: Chocolate Olive Oil Torte - Holly Gale CHEFS WITHOUT RESTAURANTS If 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 Newsletter Private Facebook group Chefs Without Restaurants Instagram Sponsor- The United States Personal Chef Association Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.