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Chef Francis Pascal of Vendador joins André Natera to talk private dining, leadership, contracts, pricing, and the real business behind luxury events. From immigrant roots to building a high-end operation, this episode is packed with practical insight for chefs looking to go independent. If this episode helped you, leave a 5-star rating and follow Chef’s PSA. Francis Pascal on Instagram LINKS & RESOURCES Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Brent Weathers cuts through the 'Instagram Chef' BS to reveal the reality of cooking without recipes. In this episode, André Natera welcomes back chef and content creator Brent Weathers for a conversation that cuts through trends, gimmicks, and recycled food content. They break down cooking without recipes, the pressure of originality, content creation burnout, and the realities most chefs don’t say out loud. From wild dining stories to serious industry talk, this episode blends food, culture, and humor in a way only Chef’s PSA does. Only 5-stars! ⁠Brent on Instagram⁠ 🔗 Links & Resources Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠ Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠ Visit Chef’s PSA Website → ⁠https://chefspsa.com/

If this episode brings you value, leave a 5-star rating and follow Chef’s PSA. Great restaurants are designed, not improvised. Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams. This episode is for chefs thinking long-term. Follow Tracy on Instagram Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs. Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance. Jorge on Instagram Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

Is the climb to "Executive Chef" actually worth the sacrifice? Chef and Hospitality Leader Franck Desplechin joins André Natera to dismantle the myth that a higher job title equals more happiness. They discuss the operational and emotional reality of running luxury hotel kitchens: The Title Trap: Why chasing the next promotion often leads to burnout, not fulfillment. Hotel Operations: The specific leadership skills required to manage massive teams in a corporate luxury environment. Generational Shifts: How to lead and mentor the new generation of cooks who value work-life balance over prestige. The "Why": Redefining what success looks like after you have already reached the top. A crucial listen for Hotel Chefs, Directors of Food & Beverage, and Culinary Leaders questioning their next career move. Franck on Instagram Links & Resources Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

What is the operational difference between a "good" restaurant and a Michelin-starred machine? Chef Philip Frankland Lee returns to Chef’s PSA to dismantle the romanticism of fine dining and replace it with systems, discipline, and math. We move past the hype to discuss the structural reality of modern kitchens: The Omakase Model: Why scaling "tasting menu" concepts is the smartest economic move for chefs today. Pasta Fundamentals: The specific techniques that separate amateur cooks from professional pasta makers. Michelin Pressure: How the rankings actually work and the mental toll of maintaining stars. TV vs. Reality: The truth about "Top Chef" fame and why media exposure doesn't guarantee restaurant profit. A masterclass on systems and long-term strategy for Executive Chefs, Restaurateurs, and Operators who are tired of the noise. Phillip Frankland Lee Instagram Links & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this. Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way. They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand. This episode is practical, technical, and grounded in real kitchen experience. Jess Pryles on Instagram Links & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Barbecue is built on fire, discipline, and pressure.Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef’s PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level. Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical wellness are as critical as technique. This episode gives a clear view of what it takes to maintain excellence in one of the toughest culinary crafts. Leonard Botello IV on Instagram : https://www.instagram.com/leo_botello_iv/ Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20

Knife work is the foundation of cooking, but most chefs are ruining their edges without realizing it. In this episode, André Natera sits down with Don Smolik (Study The Blade) and custom knife maker Kolter Livengood for a technical deep dive into knife care. They strip away the myths to reveal the science behind a perfect edge: Blade Geometry: Why "thinness behind the edge" matters more than the sharpness of the edge itself. Steel Selection: Breaking down the metallurgy of Carbon vs. Stainless and how to choose the right hardness (HRC) for your station. Stone Mechanics: How to select the correct whetstone progression and avoid dishing your stones. Buying Guide: How to spot a quality knife vs. a marketing gimmick. A technical masterclass for Executive Chefs, Culinary Students, and Knife Nerds who want to stop guessing and start sharpening correctly. Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Chef Works → https://www.chefworks.com/ — Code chefspsa20Study The Blade on Instagram → https://www.instagram.com/studytheblade/Kolter Livengood on Instagram→ https://www.instagram.com/livengood_grindhouse/

Chef Benjamin Maides joins Chef’s PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once. This episode is for chefs who care about real craft and the work required to build a sustainable culinary career. Links & Resourceshttps://www.instagram.com/swissbenny/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20 for 20% off

Chef Amanda Rockman joins Chef’s PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago’s top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing. This episode is direct, unfiltered insight for pastry cooks, chefs, and anyone considering pastry as a career. Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Promo code chefspsa20Follow Amanda Rockman → https://www.instagram.com/arockman/

Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon) André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond. Learn what separates good from great in the kitchen, how to handle career pivots, and why understanding ingredients is the foundation of every lasting culinary career. Topics: – Lessons from Ducasse and Gras – The evolution of fine dining culture – Building and managing a wine program – Transitioning from chef to entrepreneur – How mentorship shapes a chef’s career Andrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/ Links & Resources Subscribe on Substack → https://chefspsa.substack.com/ Shop Chef’s PSA Merch → https://shop.chefspsa.com/ Visit Chef’s PSA Website → https://chefspsa.com/ Sponsors Chef Works → https://www.chefworks.com/ — Use promo code CHEFSPSA20 for 20% off your order Bragard USA → https://www.bragardus.com/ — Use promo code CHEFSPSA20 for 20% off your order

What happens when you leave the stability of a restaurant to go it alone? Chef Ron McKinlay joins André Natera to break down the technical and emotional reality of the "Post-Restaurant" career path. They explore the transition from traditional brigades to the independent pop-up circuit, sharing lessons on: The Pop-Up Hustle: How to execute Michelin-level dinners without a permanent kitchen or team. Meat Science: Technical insights on sourcing, aging, and perfecting meat cookery under pressure. Mental Resilience: Honest advice on navigating the uncertainty of freelance chef life and preventing burnout. The "Chef" Identity: finding purpose and discipline outside of the restaurant walls. A raw and technical conversation for Executive Chefs, Freelance Chefs, and anyone mastering the craft of high-end cooking. Follow Ron on Instagram Ron's Spotify Playlist Chef's PSA Hip Hop Playlist on Spotify Sponsored by Bragard USA — bragardus.comUse code CHEFSPSA20 for 20% off. Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

What is it actually like to work beside Gordon Ramsay in the most high-pressure kitchen on television? Chef James Avery (The Blue Team Sous Chef) joins André Natera to pull back the curtain on Hell's Kitchen. They move beyond the drama to discuss the reality of TV cooking vs. professional kitchens: The Ramsay Standard: What it takes to survive as Gordon Ramsay’s right-hand man and the leadership lessons learned from the world's most famous chef. Reality vs. Real Life: How to separate the "TV Character" from the actual craft of cooking. Wellness in Warfare: Strategies for maintaining mental health and sobriety in high-stress culinary environments. Mentorship: How to lead a brigade when the cameras aren't rolling. A behind-the-scenes look for Executive Chefs, Fans of Hell's Kitchen, and Leaders looking for calm amidst the chaos. James Avery on Instagram Sponsored By Bragard USA This episode is brought to you by Bragard USA — makers of the world’s best chef coats and uniforms. Receive 20% off your next order with code CHEFSPSA20 → https://bragardus.com Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

How do you translate the discipline of a 3-Michelin-star kitchen into a personal brand? Chef Adrienne Cheatham (James Beard Semifinalist & Top Chef Finalist) joins André Natera to discuss her evolution from the elite brigade of Le Bernardin to the world of high-end private dining. They discuss the technical and mental shifts required to succeed outside of the traditional restaurant model: The Le Bernardin Standard: Lessons learned working alongside Eric Ripert and the discipline of 3-star seafood cookery. The Private Chef Pivot: Why leaving the restaurant line isn't "selling out"—it's often the smartest financial move a chef can make. Top Chef Reality: The pressure of the competition and how it actually impacts a career long-term. Sunday Best: Finding your authentic culinary voice and the importance of refining your presentation style. An inspiring tactical guide for Executive Chefs, Private Chefs, and Culinary Students aiming for the highest level of the craft. Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/ Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/ BragardUSA → https://bragardus.com — Use promo code chefspsa20 for 20% off James Beard Foundation → https://www.jamesbeard.org Chef Adrienne Instagram → https://www.instagram.com/chefadriennecheatham/