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 Sustainabl ..read more

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 WITHO ..read more

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 t ..read more

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 starte ..read more

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 nation ..read more

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 ..read more

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 HICKSBobby’s Instagram Retro Recipes Kitchen on Instagram Retro Recipes Kitchen on TikTo ..read more

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 ..read more

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 ..read more

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 FOXDerrick'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 c ..read more