Chefs Without Restaurants

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Mentorship, Growing Your Employees, and Letting Them Leave Jun 21, 2022

Show notes

This week is a solo episode. The topic was prompted by Ray Delucci of Line Cook Thoughts who posed the question "How do you motivate your staff in the food industry?" My reply was "Find out what their goals are, and where they see their path going. Then, try to help them get to that place, even if it means that they’ll leave you and go elsewhere eventually. Too many bosses try to hold their employees back."
But I wanted to dig deeper, so here's a little more. I talk about mentorship, knowing what your employees are looking for, and where the responsibility lies. I would love for you to weigh in. DM me on Instagram or drop a comment when I post the episode there.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sponsor- Vosteed Knives

Are you looking for top quality kitchen knives for dad this Father’s Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen.

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bite

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Getting Fired, Dealing with Anxiety, and Silver Linings Jun 14, 2022

Show notes

This week is a solo episode. I discuss the time I was fired from a job and the subsequent anxiety that I experienced due to that. It took a long time before I came to terms with the whole experience. But there was also a silver lining... It ultimately led to me starting my own personal chef business, and this community. If you've been fired, or if you're a hiring manager, I'd love for you to listen to this episode. If you have feedback, you can get in touch by contacting me on one of the platforms listed below.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sponsor- Vosteed Knives

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

On Not Identifying as a Chef - What is a Chef with Sara Hauman Jun 07, 2022

Show notes

This week's "What is a Chef" mini-episode is with Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or the owner of The Tiny Fish Co. You can find last week's full episode with her here.

===============================

Sara Hauman

===============================
Sara's Instagram
Sara's Website
The Tiny Fish Co Instagram

The Tiny Fish Co Website
==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites
Some of the links above are affiliate links meaning that I get a small commission if you purchase something through one of those links.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sponsor- Vosteed Knives

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Talking Top Chef and Tiny Fish with Sara Hauman May 31, 2022

Show notes

This week I have Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or from her highly entertaining Instagram cooking videos where she's making some delicious-looking food.
After high school, Sara moved to the south of Spain. Upon returning to the US, she decided to go to culinary school, (which she doesn’t recommend). She spent the next few years working in restaurants including Brandon Jew’s Bar Agricole. With some experience under her belt, Sara returned to Spain to work at the famed Asador Etxebarri.
On the show, we discuss her love of food growing up, moving to Spain after high school, and going to culinary school. We dig in and discuss culinary school, and why she doesn't recommend it, and she shares her experience working at one of the world's best restaurants in Spain.
We talk about Top Chef, including the application process for her, her experience on the show, and how her confidence grew as she went further in the competition. And now Sara has started a tinned fish company called The Tiny Fish Co, where she's selling Tinned Sea Treats from the Pacific Northwest.

===============================

Sara Hauman

===============================
Sara's Instagram
Sara's Website
The Tiny Fish Co Instagram

The Tiny Fish Co Website
==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites
Some of the links above are affiliate links meaning that I get a small commission if you purchase something through one of those links.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Build and Grow Your Personal Chef Business Now - Advice from Chef Jonathan Bardzik May 24, 2022

Show notes

This week my guest is Jonathan Bardzik. He was first on the show on the show in July 2021, and I wanted to have him back. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TEDx stage, written 4 books, and his television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry.

On this episode, we talk about business basics and hot topics, especially as they relate to the personal chef business. How do you acquire clients, and tips for retaining them? Should you separate out the food cost from the labor cost when billing your client? Does costing every recipe and event even matter? And we talk about time...how do you want to be spending your time, both personal and professional? Jonathan discusses how he interacts with social media, his time away from clients and his business, and how he looks at time and money.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

===============================

Jonathan Bardzik

===============================
Jonathan's Instagram
Watch Seasons to Taste

Jonathan's Website
==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Taste Network
Brady's Instagram
DrinkRealSpain.com

Chefs as Stewards of the Environment - What is a Chef with Brady Lowe May 17, 2022

Show notes

This week we have a mini-episode with Taste Network's Brady Lowe. If you haven't heard our full episode with him, you can check it out here. During our conversation, I asked him what it means to be a chef. In this quick episode, you'll hear what Brady has to say.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Brady Lowe and Taste Network

===========

==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sena Sea Website
Sena Sea Instagram
Sena Sea Facebook

The Seafood Episode with Sena Wheeler of Sena Sea- Fresh vs Frozen, Wild vs Farmed and How to Buy and Prepare Fish May 10, 2022

Show notes

This week my guest is Sena Wheeler of Sena Sea. Sena’s part of at least a third-generation fishing family. With her husband Rich, they’re bringing premium quality seafood directly to their customers. Sena has a master’s degree in nutrition and food science with a specialty in quantifying omega 3's in fish, and determining preferred handling practices for premium quality. Rich does most of the fishing for Sena Sea, but they also source from fellow fishermen who share their high-quality standards, and commitment to sustainability. Sena Sea are not only fishermen, they also run a small, fisherman-owned custom processing facility in Cordova, AK where they specialize in premium quality and traceability.

On the show, it’s all about seafood. We talk fresh vs frozen, and wild vs farmed. Sena explains the best way to properly thaw fish, and we discuss brining. You’ll pick up some cooking tips, and learn about all the different types of salmon. Anyone down for some chum?
And right now, they’re getting ready for fresh Copper River King and Sockeye salmon. This only comes once a year. When we were recording, I wasn’t sure this episode would be released in time, but if you hurry, you might still be able to get your pre-order in. Please check out the show notes for all of their info, especially how to order their fish and get it shipped directly to your door. For all you personal chefs who shop retail, this is a great way to get your hands on some premium seafood.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sena Sea

=======

==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you would like to support the show financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Krimsey's Website
Buy The Cajun Vegan Cookbook

The Cajun Vegan Krimsey Lilleth on Closing Her Restaurant, Writing a Cookbook, and Quitting Social Media May 03, 2022

Show notes

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.

On the show, we talk about opening a restaurant, and then the decision to close it. We also discussed the process of writing a cookbook, But the main thing I wanted to talk about was Krimsey‘s decision to leave social media. Today 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?
Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products.

Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

===========

Krimsey Lilleth

===========

==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Taste Network
Brady's Instagram
DrinkRealSpain.com

Taste Network's Brady Lowe - The Future of Food Events, and the Rise and Fall of Cochon 555 Apr 26, 2022

Show notes

Today I have Brady Lowe, founder of Taste Network. Started in 2002, he’s currently on a mission to disrupt, and rethink the typical food marketing strategies, forge new online possibilities, and partner with and help promote sustainable, ethical, and delicious food and drinks from around the world.

You might know Brady from the Cochon 555 events that he put on. But you might not know that he separated from the Cochon 555 brand a couple of years ago, which was one of the things I wanted to talk to him about. Building something that you love, and then letting it go, possibly seeing it go down in flames along the way. But Brady is still going strong with other aspects of Taste Network.
We talk about the future of the food events industry, and discuss supply chain issues, especially as it related to farms in the early days of Covid. And a few years ago Brady came under fire for posting a racially insensitive photo from one of his events on Cochon’s Instagram page. There was a considerable fallout the days surrounding it, and I wanted to give Brady a couple of minutes to speak on that.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

===========

Brady Lowe and Taste Network

===========

==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)