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228 afleveringen, van nieuw naar oud
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Behind the Scenes with Legendary Chefs: Lessons from Ducasse, Gras & Splichal with Andrew Turner Ep. 178
15 november 2025 · 1 uur 8 min
Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon) Lees meer
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 careerAndrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/
Links & Resources
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Ron McKinlay: Pop-Up Dinners, Meat Cookery, and Life After Restaurants (Ep. 177)
7 november 2025 · 1 uur 33 min
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. Lees meer
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.com
Use code CHEFSPSA20 for 20% off.Subscribe on Substack → https://chefspsa.substack.com/
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Visit Chef’s PSA Website → https://chefspsa.com/ -
James Avery: Leadership, Wellness & The Reality of Hell's Kitchen (Ep. 176)
31 oktober 2025 · 1 uur 5 min
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. Lees meer
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 & Resources
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Visit Chef’s PSA Website → https://chefspsa.com/ -
Adrienne Cheatham: Le Bernardin Standards, Top Chef Reality & The Private Chef Pivot (Ep. 175)
25 oktober 2025 · 1 uur 15 min
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. Lees meer
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 & 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/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/
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Chef Life: Surviving the Kitchen Chaos with Eduardo & Elizabeth Espiritu
17 oktober 2025 · 1 uur
Ever wonder what it’s like to run a kitchen with your spouse? Lees meer
Join André Natera on Chef’s PSA as he talks with chefs Eduardo and Elizabeth Espiritu, a husband-and-wife duo who know the highs and lows of kitchen life. From insane New Year’s Eve services to leadership lessons, funny disasters, and post-pandemic realities, this episode pulls back the curtain on what really goes down in the culinary world.
Follow the guests on Instagram
Eduardo Espiritu →James Beard Foundation → jamesbeard.org
Bragard USA — use promo code chefspsa20 for 20% off at bragardus.com
Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/
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Chef Thomas Bille: From Garden to James Beard Glory | Episode 173
11 oktober 2025 · 1 uur 7 min
Chef Thomas Bille: From Garden to James Beard Glory | Chef’s PSA Podcast Lees meer
Chef André Natera sits down with Chef Thomas Bille of Belly of the Beast in Spring, Texas — winner of the James Beard Foundation Best Chef: Texas award and recipient of a Michelin Bib Gourmand.
They discuss his rise in the culinary world, the pressure of recognition, growing ingredients by hand, and the lessons of running — and closing — restaurants.Thomas Bille Instagram
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🏅 James Beard Foundation Nominations: https://www.jamesbeard.org/awards
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David Breeden: Classical Foundations, Modern Precision & The Philosophy of Perfection (Ep. 172)
1 oktober 2025 · 1 uur 50 min
What is the difference between "cooking food" and "honoring ingredients"? Chef David Breeden joins André Natera for a philosophical and technical masterclass on what it means to cook at the highest level. Lees meer
They explore the balance between old-school discipline and modern innovation:
The Foundation: A deep dive into classical stocks and sauces—why the basics are still the hardest thing to master.
Precision Cooking: How to utilize modern tools (sous vide, gelling agents) without losing the soul of the dish.
Ingredient Obsession: The mindset required to let the product dictate the menu, rather than the chef's ego.
The Craftsman’s Path: Advice for young chefs on patience, repetition, and the long road to mastery.
An essential listen for Executive Chefs, Sous Chefs, and Culinary Purists seeking inspiration from a true master of the craft.
Follow Chef David Breeden on Instagram
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Revolutionizing Texas BBQ: An Interview with Ali Clem of La Barbecue Ep. 171
27 september 2025 · 59 min
Episode Description:
Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin’s La Barbecue. In this episode of Chef’s PSA, host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars. Lees meerYou’ll hear about the legacy of Central Texas barbecue, the real costs of running a BBQ business, myths around brisket cooking, and how Michelin recognition is reshaping the BBQ landscape.
Follow Ali Clem & La Barbecue on Instagram:
👉 @la_barbecueWhether you’re a pitmaster, chef, or BBQ fan, this episode delivers rare insights into what it takes to run one of the best barbecue spots in the country.
Learn about Marketscale:
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Behind the Bar with Chad Solomon: Innovation, Cocktails & Insights Ep. 170
20 september 2025 · 1 uur
In this episode of Chef’s PSA, André Natera talks with Chad Solomon, Director of Innovation at the Cooper Spirits Company. From Milk & Honey to Midnight Rambler, Chad shares lessons from 24 years behind the bar. Lees meer
They explore bartender-chef relationships, bar culture, hospitality, and profitability. Chad also recalls his 9/11 experience and the career shift that led him to bartending. A must-listen for chefs, bartenders, and anyone passionate about hospitality.
Chad Solomon Instagram:
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The Competitor’s Journey: Chef Patrick Mitchell on Competitions & Certification Ep. 169
12 september 2025 · 1 uur 3 min
Host André Natera sits down with Chef Patrick D. Mitchell—2016 ACF National Chef of the Year and corporate culinary ambassador for Ben E. Keith Foods—for a deep dive into the world of culinary competitions and chef certifications. Lees meer
Chef Mitchell shares personal stories from his career, insights into judging and preparation, and the value of professionalism and mentorship. For chefs pursuing certification, stepping into competition, or looking to grow as professionals, this episode is full of lessons from one of the best.
Learn more about MarketScale
🔗 Subscribe on Substack: https://chefspsa.substack.com/
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🔗 Follow Patrick Mitchell: https://www.instagram.com/chefpdmitchell/
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Cannabis in the Kitchen: Travis Petersen& Dan Kennedy Ep. 168
6 september 2025 · 1 uur 1 min
In this episode of Chef’s PSA, André Natera sits down with Travis Petersen (the Nomad Chef) and Dan Kennedy (Pasta Bar, Austin) to explore cannabis cuisine, chef etiquette, and the chef competition circuit. From cannabis-infused dinners and terpenes to the realities of MasterChef and Top Chef, this episode delivers unfiltered insight into modern kitchens. Lees meer
If you’re curious about how cannabis is changing dining—or just want real stories from chefs on the grind—this one’s for you.
Learn more about MarketScale
🔗 Subscribe on Substack: https://chefspsa.substack.com/🔗 Visit Chef’s PSA Website: https://chefspsa.com/🔗 Shop Chef’s PSA Merch: https://shop.chefspsa.com/🔗 Follow Travis Petersen: https://www.instagram.com/the_nomadcook/🔗 Follow Dan Kennedy: https://www.instagram.com/cocinero_dk/
This episode is for discussion and educational purposes only.
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Overcoming Adversity: Chef Eric LeVine's Story of Triumph Ep. 167
1 september 2025 · 1 uur 6 min
Join host André Natera in this episode of Chef's PSA as he sits down with Chef Eric LeVine, a Food Network Chopped Champion, award-winning chef, author, and cancer survivor. Chef LeVine shares his tumultuous journey through the culinary world, battling addiction and illness, and the crucial importance of authenticity and storytelling in the food and hospitality industry. Lees meer
From opening his first restaurant to conquering cancer and personal demons, LeVine's story is both inspirational and educational. Discover valuable insights into the art of cooking, running a restaurant, building a positive mindset, and more. Stay tuned for a compelling episode filled with real-world examples and motivational anecdotes that will inspire any chef, restaurateur, or culinary enthusiast.
Eric LaVine Instagram:
Learn more about MarketScale
Join the Chef's PSA Community!
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David Breeden: Survival, Resilience & The Unlikely Road to The French Laundry (Ep. 166)
29 augustus 2025 · 1 uur 47 min
Before he spent 13 years leading the kitchen at The French Laundry, David Breeden was just a kid trying to survive. In the most raw and powerful episode in Chef’s PSA history, David sits down with André Natera to share a life story defined by unthinkable loss and impossible resilience. Lees meer
This is not just a conversation about cooking. It is a 2-hour journey through the darkness that eventually led to the pinnacle of American fine dining:
The Untold Story: A heartbreaking look at the shattering personal tragedy that forced him to grow up too fast.
The Escape: How a "Skate Punk" identity became a shield against the chaos of his upbringing and the environment he was born into.
Finding the Light: How the discipline of the kitchen saved his life when he had nothing else to hold onto.
The French Laundry: The emotional reality of reaching the top of the mountain after starting from rock bottom.
A heartbreaking and inspiring interview for anyone who has ever used their work to heal from their past.
Links:
David Breeden Instagram:https://www.instagram.com/davidbreeden/
Subscribe on Substack:https://chefspsa.substack.com/
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From Hip Hop to James Beard: The Nixta Story with Edgar Rico and Sara Mardanbigi Ep. 165
13 augustus 2025 · 1 uur 8 min
Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they’ve built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much as the food. Lees meer
Nixta Instagram
Edgar Rico
Sara Mardanbigi
Sponsored by Foods In Season.
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From Struggle to Success: Chef Kevin Fink’s Culinary Journey Ep. 164
9 augustus 2025 · 1 uur 17 min
What does it really take to build a successful career in today’s culinary industry? Lees meer
In this episode of Chef’s PSA, Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work.
From the early days of opening Emmer & Rye to leading multiple concepts like Pullman Market, Chef Fink shares stories about career progression, partnerships, sustainability, and the mindset it takes to keep going—even when the odds are stacked against you.
If you’re looking for hard-earned lessons and practical advice from one of Austin’s most respected chefs, this episode delivers.
Kevin Fink Instagram
Sponsored by Foods In Season.
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Michelin Star Chef Phillip Frankland Lee: Battling Fancy Chef & Building Dream Restaurants Ep. 163
31 juli 2025 · 1 uur 27 min
Join host André Natera on this episode of Chef's PSA as he sits down with Michelin Star Chef Phillip Frankland Lee, the mastermind behind renowned concepts like Sushi by Scratch, Pasta Bar, NADC Burger and the 'Not a Damn Chance' podcast. Lees meer
Together, they dive deep into the challenging journey of earning respect in the kitchen, maintaining a unique creative vision, and the art of building a high-performing team from scratch. Phillip shares his personal experiences and mindset for achieving culinary mastery, candidly addressing the delicate balance between the pursuit of perfection, immense pressure, and vital personal growth. This in-depth discussion covers what it truly takes to be the best, including real-life challenges, inspirations, the impact of social media on culinary arts, the importance of standards and accountability, learning from culinary mentors, and the fascinating world of culinary leadership. Don't miss their conversation about Phillip's new ventures, including rapidly opening restaurants, navigating legal challenges and his luxury bed and breakfast vision! This episode also delves into the enigma of Fancy Chef and much more!
Tune in for invaluable insights for every chef, restaurateur, and aspiring culinary leader passionate about the culinary arts.
Phillip Frankland Lee Instagram
www.foodsinseason.com
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Chef Mike Diaz & Gabe Erales: Cooking, Mentorship, Mental Health Ep. 162
23 juli 2025 · 1 uur 9 min
Mental Health, Mentorship & Running a NONPROFIT Culinary School! Lees meer
Join André Natera on this episode of Chef's PSA as he welcomes back Top Chef Season 18 winner Gabe Erales and Mike Diaz from Oseyo in Austin, Texas. They dive into a range of critical topics, offering unique perspectives from their diverse culinary journeys.
Discover insights on legendary figures like Jacques Pepin, Gabriel's intense experience in a French culinary competition, the paramount importance of mental health in the culinary industry, and the transformative benefits of mentorship. This conversation also sheds light on the challenges and immense rewards of running a nonprofit culinary school in Mexico through the Oido organization, which aims to provide life-changing opportunities for underprivileged youth. Tune in for an insightful, engaging conversation among chef friends, packed with lessons on cooking techniques, chef life balance, career advice, and building a sustainable kitchen culture.
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Gabe Erales Instagram
Oido Instagram
Oseyo Instagram
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Chef Ashish Alfred Reveals Restaurant Reality Ep. 161
19 juli 2025 · 1 uur 5 min
CHEF ASHISH ALFRED: BAR RESCUE & The SHOCKING Truth About Running Restaurants! Lees meer
Join host André Natera in this engaging Chef's PSA episode as he chats with award-winning chef and restaurateur Ashish Alfred. Known for co-hosting Bar Rescue, Chef Alfred candidly discusses the raw realities of running a restaurant, the authenticity of reality TV, and his formative experiences working in France.
This conversation delves into the crucial nuances of balancing culinary excellence with business pragmatism, the often-overlooked importance of physical fitness in the kitchen, and the evolving nature of the culinary industry. From mastering your social media presence as a chef to essential advice for aspiring restaurateurs, this episode offers a wealth of insider insights for chefs and food enthusiasts alike. Get the real story behind the scenes, from Bar Rescue challenges to building a sustainable restaurant business.
Ashish Alfred Instagram
Foods In Season
Join the Chef's PSA Community!
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Chef Burnout & Kitchen Wellness: A Conversation with Harold Villarosa & Beto Ortiz Ep. 160
11 juli 2025 · 56 min
Join Chef André Natera for a vital conversation on mental health and wellness within the demanding culinary industry. This episode features esteemed guests Chef Harold Villarosa from Oko in Austin, Texas, and Beto Ortiz, the visionary founder of Humans of the Kitchen and the 86 Challenge. Lees meer
This discussion bravely dives into the intense pressures, burnout, and necessary culture changes in kitchens. They highlight the critical importance of structured environments and healthy practices for a sustainable culinary career. Learn directly about the groundbreaking 86 Challenge, an initiative encouraging chefs to prioritize holistic wellness over 27, 54, or 86 days. Get exclusive insights into how individual chefs and restaurant teams can adopt healthier lifestyles for a more balanced and sustainable future in the kitchen. This is a must-listen for anyone in the culinary world seeking support and solutions for chef well-being.
The 86 Challenge
Sign up here!
Humans of the Kitchen Instagram
Harold Villarosa Instagram
Sponsored by Foods in Season: Your trusted source for premium culinary ingredients.
Join the Chef's PSA Community!
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Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More! Ep. 159
6 juli 2025 · 1 uur
Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More! Lees meer
Dive into an exclusive conversation on the Chef's PSA Podcast with host André Natera and Austin Chef Jo Chan. Known for her captivating run on Top Chef and her formative years in distinguished New York kitchens under culinary legends Jonathan Waxman and Marcus Samuelsson, Chef Jo offers unparalleled insights into the demanding yet rewarding culinary world.
In this must-listen episode, Chef Jo Chan shares her unexpected entry and experiences on Top Chef, giving future contestants and fans a rare behind-the-scenes look at the competition. Discover her unique perspective on the significance of being a good diner, the vital value of mentorship in a culinary career, and personal stories from her own chef journey. Learn why staying humble is crucial and how to cultivate supportive leadership in the kitchen.
Whether you're an aspiring chef, a Top Chef enthusiast, or simply a culinary enthusiast eager for authentic chef advice, this episode is packed with invaluable lessons and inspiration.
Sponsored by Foods in Season: Your trusted source for premium culinary ingredients.
Jo Chan Instagram
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Do you love cooking… or do you love kitchens? Ep. 158
29 juni 2025 · 23 min
There’s a difference. In this solo episode of Chef’s PSA, André Natera shares raw insights from the James Beard Awards and a powerful reflection on what it really means to thrive in the kitchen. From his visit to Charlie Trotter’s legendary restaurant to the chaotic, beautiful reality of line life, this episode pulls back the curtain on the fantasy vs. the grind. Lees meer
If you’re dreaming of becoming a chef—or already deep in the hustle—this is your wake-up call.
New episodes weekly. More tools for chefs at chefspsa.com
Foods In Season
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How AI Will Change Fine Dining Forever Ep. 157
23 juni 2025 · 1 uur 9 min
Will AI elevate the kitchen or erase the soul of cooking? Lees meer
In this episode of Chef’s PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, education, and hospitality leadership.
They explore:
How AI can enhance creativity instead of killing it
Why storytelling still matters in the age of automation
What young chefs must learn now to stay relevant
Burnout, balance, and building meaningful kitchen culture
Flavor Forays, culinary icons, and advice from the front lines
Whether you're a chef, culinary student, or restaurant operator, this episode will reshape how you think about the future of food.
Don’t miss the segment on AI's role in culinary education and how it’s already changing the industry.
AI in restaurants, culinary innovation, Helene Kennan, Coner Seargeant, Chef's PSA Podcast, fine dining technology, kitchen automation, chef burnout, hospitality leadership, Flavor Forays, chef education, restaurant management, Michelin star kitchens, future of cooking, food tech podcast.
New episodes weekly. More tools for chefs at chefspsa.com
Learn about Marketscale
Subscribe to my Substack!
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Shop Chef’s PSA Merch!
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Chef's PSA on TikTok
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Behind the Pass with Chef Casey Wall: Mistakes, Metrics & Mental Health Ep. 156
21 juni 2025 · 55 min
In this episode of Chef’s PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne’s vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and wellness play a major role in long-term chef success. Lees meer
Whether you're a professional cook, culinary student, or someone just fascinated by life in a kitchen, this episode is a must-listen.
Casey Wall Instagram
Foods In Season
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Chef Dan Kennedy Discusses Mental Health, Social Media, and Kitchen Culture | Chef's PSA Podcast Ep. 131
20 juni 2025 · 1 uur 1 min
Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy, the Head Chef of Pasta Bar in Austin. With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations. Lees meer
In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health in the high-pressure world of professional kitchens, and how important it is to create a supportive kitchen culture. He also discusses the evolving role of sous chefs, the balance of content creation with his demanding culinary career, and the influence of hip hop on his work and creativity.
Whether you're a seasoned chef or just curious about the behind-the-scenes world of professional cooking, this episode provides an honest look at the highs and lows of life in the kitchen, and the importance of finding balance in a demanding industry.
Watch now to learn more about kitchen teamwork, wellness, and how to navigate the evolving culinary landscape with insight from one of Austin's top chefs.
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Chef Kyle Knall on Simplicity, Seasonality & Restaurant Culture Ep. 155
9 juni 2025 · 1 uur
Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine. Lees meer
A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.
This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.
Kyle Knall Instagram
Foods In Season
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Aaron Bludorn & Allie Peña – Mentorship, Leadership & Kitchen Tools
2 juni 2025 · 1 uur 6 min
Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team. Lees meer
Together with host André Natera, they break down:
The importance of mentorship in building chefs
Station setup standards and the value of everyday tools
How AI and kitchen display systems are reshaping communication
Why chef growth is rooted in discipline, culture, and curiosity
This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.
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Danny Kievit on Building a Private Chef Brand & Cooking for Celebs Ep. 153
25 mei 2025 · 1 uur 2 min
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. Lees meer
They explore how to:
Build trust with clients through authenticity
Turn your culinary identity into a premium brand
Use confidence, storytelling, and food presentation to stand out
Transition from traditional kitchen work into entrepreneurship
Navigate challenges—from burnout to business building
Whether 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.
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Barclay Dodge & Heather Kunzer on Wild Ingredients & Kitchen Wisdom ep 152
19 mei 2025 · 1 uur 1 min
Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique. Lees meer
You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It’s a grounded, high-level episode for cooks, chefs, and wild flavor seekers.
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Jakub Czyszczon on Pasta, Pressure & the Path to Greatness
12 mei 2025 · 1 uur 2 min
Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or, Czyszczon opens up about what it really takes. Lees meer
They cover:
Chef tasting prep, plating psychology, and real-world pressure
Pasta as a chef’s signature dish
Kitchen station setup and flavor layering
Navigating mentorship, growth, and concept development
This episode is filled with technical insight, candid stories, and a roadmap for cooks looking to elevate their craft.
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Rogelio Garcia’s Culinary Journey—Guest Chef Tips, Napa Valley & Pebble Beach Ep. 150
5 mei 2025 · 1 uur 27 min
Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a surprising dream of acting on screen. Insightful, tactical, and heartfelt—perfect for cooks and food lovers aiming higher. Lees meer
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How Mathew D. Peters Won Bocuse d’Or – Leadership, Fine Dining & Culinary Competition Insights Ep 149
28 april 2025 · 1 uur
What does it take to win the world’s most elite culinary competition? In this episode of Chef’s PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d’Or, to unpack the strategy, leadership, and mindset behind world-class cooking. Lees meer
They discuss:
How to prepare for high-level culinary competitions
What separates great kitchen teams from good ones
How fine dining is evolving with vegetable-forward menus, Nordic influences, and cost-conscious creativity
The role of social media in shaping modern dining expectations
The story and philosophy behind Prelude, Mathew’s hospitality-forward bar in Austin
Advice for young chefs navigating a changing culinary landscape
Whether you’re a seasoned chef or just starting out, this episode delivers high-impact insights on execution, innovation, and leadership in today’s culinary world.
Listen now and subscribe for more chef-to-chef conversations.
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Crafting Your Culinary Identity with Chef Anastacia Quiñones-Pittman EP. 148
18 april 2025 · 55 min
In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman, a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024, to explore what it really means to build a culinary identity. Lees meer
They discuss:
How chefs can stay original in a trend-driven industry
The evolution of Mexican cuisine and modern Latin American food
Gender dynamics in the kitchen and the long road to equity
The business of being a chef—from branding to mentorship
If you’re serious about the craft of cooking, this episode will challenge and inspire you.
Anastacia Instagram: https://www.instagram.com/chefaqpittman/
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Inside the Culinary World: Junior Borges on Opening a New Restaurant and Food Trends Ep. 147
10 april 2025 · 1 uur 1 min
In this episode of Chef’s PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s, a new restaurant in Chicago. Lees meer
They explore:
The process of building a new restaurant from the ground up
How Junior brought his team back together
Evolving food trends and what chefs should pay attention to
Why simplicity, taste, and technique still matter
Creativity in the kitchen—from Brazilian classics to playful desserts
This episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.
Junior Borges on Instagram
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The Hardest Part About Being a Chef—And Why No One Talks About It – Clip from Say Grace
10 april 2025 · 17 min
This special episode features a clip from Chef André Natera’s recent appearance on the Say Grace Podcast with Steve Palmer. Lees meer
In this conversation, André reflects on:
The emotional demands of leadership
Creating safe, growth-oriented kitchen environments
What chefs rarely talk about—but should
For the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation.
https://open.spotify.com/episode/3T3sct3sNp6PRAvgVvidqP?si=333d3eaf21164d2b
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Oseyo’s Chefs Laura Sawicki and Mike Diaz on Creativity, Business, and the Future of Dining | Ep 146
4 april 2025 · 1 uur 4 min
What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining. Lees meer
In this episode, they discuss:
✅ How Austin’s dining scene is evolving
✅ Their dream of opening a New York-style Jewish deli
✅ The creative process behind developing new dishes
✅ The reality of consistency and evolution in a kitchen
✅ Why business knowledge is essential for chefs today
✅ Advice for pastry chefs looking to make their markThis is a must-listen for chefs, pastry professionals, and food industry insiders who want to learn from two accomplished chefs at the top of their game.
Listen now on Chef’s PSA.
Instagram:
Laura Sawicki
Mike Diaz
Oseyo
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Inside the World of Next Level Chef with Iman Kawa | Ep. 145
26 maart 2025 · 1 uur 3 min
What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa, a Michelin-trained chef and competitor on Next Level Chef, joins André Natera to break down: Lees meer
✅ What it’s like to compete on Next Level Chef and what viewers don’t see
✅ The strategies she used to handle high-pressure cooking challenges
✅ How she transitioned from fine dining to building a luxury cookie brand
✅ The role of perseverance and discipline in culinary success
✅ Why Muay Thai and the kitchen have more in common than you thinkThis episode is perfect for anyone who loves cooking competitions, food entrepreneurship, or hearing real stories from chefs pushing the limits of their craft.
Listen now on Chef’s PSA.
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Iman Kawa
Better Than Your Mothers
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Breaking Barbecue Barriers: Michelin Star Insights with Evan LeRoy | Ep 144
22 maart 2025 · 57 min
What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be. Lees meer
In this episode of Chef’s PSA, André Natera sits down with Evan to explore:
✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots
✅ Why side dishes and unique menu items matter as much as the meat
✅ The science of wood selection, seasoning, and smoking techniques
✅ The biggest mistakes pitmasters make—and how to fix them
✅ The future of barbecue and food trends every chef should knowThis is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.
Listen now on Chef’s PSA.
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Evan LeRoy
LeRoy & Lewis
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Mastering Hospitality with Birdie’s: An Exclusive Conversation with Tracy & Arjav Ep. 143
15 maart 2025 · 45 min
What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie’s in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining. Lees meer
Birdie’s was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James Beard Best Chef Texas finalist in 2024 and Arjav a semi-finalist for the James Beard Award for Beverage Service in 2025.
In this conversation, they discuss:
What true hospitality looks like in a modern restaurant
The challenges and rewards of running an independent restaurant
How Birdie’s fine dining counter-service model sets it apart
Balancing technique, tradition, and innovation in the kitchen
The business and philosophy behind long-term restaurant success
This is a must-listen for chefs, restaurant owners, and anyone passionate about hospitality.
Listen now on Chef’s PSA.
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Family Meal: Chefs, Comedy, & The Future of the Industry Ep 142
5 maart 2025 · 58 min
How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA, André Natera sits down with: Lees meer
✅ Gabe Erales (Top Chef Season 18 Winner, Oido)
✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)
✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)They discuss:
The journey after Michelin recognition—how it changes expectations and pressures.
Giving back to the community through El Paso Family Meal & Hands Offering Hope.
Comedic relief in the kitchen—how humor helps chefs survive the stress.
Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.
Work-life balance in the food industry—can chefs ever truly "balance" it all?
Mike Diaz’s transition from chef to comedian and how his kitchen experience fuels his stand-up.
💡 This is an unfiltered, behind-the-scenes look at the real lives of top chefs.
🎧 Listen now on Chef’s PSA!
Instagram: Gabe Erales : https://www.instagram.com/g_erales/Oido : https://www.instagram.com/oido.co/Rico Torres : https://www.instagram.com/rico__torres/El Paso Family Meal : https://www.instagram.com/elpaso_familymeal/Oseyo : https://www.instagram.com/oseyoaustin/Mike Diaz : https://www.instagram.com/cantinflado/
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Michelin-Star Chef Takeshi Nishikawa on Japanese Ice Cream & Culinary Artistry #141
1 maart 2025 · 59 min
From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into: Lees meer
✅ The evolution of Japanese ice cream and why it’s different from Western styles
✅ How Michelin-level precision translates into the dessert world
✅ The business side of launching a unique concept like Snow Crane
✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career
✅ Why chefs should invest in learning new skills, including languages
💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.
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Joshua Weissman: The Future of Food Media, Michelin, and Building a Brand (Ep. 140)
21 februari 2025 · 1 uur 18 min
How is the definition of a "Chef" evolving in the digital age? In this episode, Joshua Weissman joins André Natera to discuss the intersection of professional fine dining and the new era of food media. Lees meer
They break down the realities of the changing culinary landscape:
The Content Shift: Understanding the difference between "Influencing" and building a legitimate digital media business.
Michelin Guide Texas: An honest industry conversation on the Guide's arrival and impact.
The Skill Gap: Why culinary fundamentals still matter, even on social media.
The Future: How AI and changing algorithms will impact the next generation of food creators.
A strategic look at the industry for Executive Chefs, Restaurateurs, and Creators looking to understand where the culinary world is heading next.
Joshua Weissman Instagram:
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Finding Balance: Chef & Owner Duo Sarah Heard and Nathan Lemley Ep 139
15 februari 2025 · 45 min
In this episode, André Natera chats with Sarah Heard and Nathan Lemley, co-owners of Foreign & Domestic and Commerce Cafe. They discuss their journey from chefs to successful restaurant owners, emphasizing the importance of sustainability, quality ingredients, and cultivating a respectful kitchen culture. Lees meer
The duo also shares their insights on minimizing waste, incorporating foraged ingredients, and finding work-life balance in a demanding industry. Whether you’re in the restaurant business or just love hearing about great food, this episode offers inspiration and practical advice.
🎧 Listen now for valuable lessons on teamwork, creativity, and restaurant success!
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Cannabis Dining, Pop-Ups, and Culinary Innovation with The Nomad Cook Travis Petersen Ep. 137
8 februari 2025 · 1 uur 1 min
🌿 Cannabis-infused dining reimagined! Lees meer
In this episode of the Chef’s PSA Podcast, André Natera sits down with Travis Petersen, also known as "The Cannabis Chef," to discuss the art and business of cannabis cuisine. Travis shares his journey running a unique traveling pop-up restaurant, The Nomad Cook, offering infused dining experiences across the U.S., Canada, and Europe.
Learn about the logistics, safety, and creativity behind cannabis cooking, as well as the importance of proper dosing, understanding cannabis effects, and breaking into the private catering industry. Whether you're curious about culinary cannabis or seeking inspiration as a chef, this episode is packed with insights you don’t want to miss!
🎧 Watch the full episode and explore the future of cannabis cuisine.
Travis Petersenhttps://www.instagram.com/the_nomadcook/
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Chef Bill Roll: Culinary School, Catering Business, and AI in Kitchens | Chef's PSA Podcast Ep. 136
1 februari 2025 · 59 min
In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen. Lees meer
Chef Bill reflects on his transition from running professional kitchens to educating future chefs, emphasizing the importance of hands-on tasting, teamwork, and preparing students for the realities of the industry. The conversation also explores the booming world of private catering, offering advice on starting your own business, building relationships, and leveraging social media to grow your brand.
Whether you're a culinary student, aspiring chef, or industry veteran, this episode is packed with insights on education, technology, and the future of hospitality.
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Chef Paul Qui on Creativity, Industry Challenges, and Restaurant Empires | Ep. 135
25 januari 2025 · 1 uur
In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Paul Qui, winner of Top Chef Texas and a celebrated Austin restaurateur. Together, they explore the creative process behind culinary innovation, the challenges of managing multiple restaurants, and how the industry is evolving in today’s fast-paced world. Lees meer
Chef Paul shares his journey, insights on work-life balance, and the influences that shaped his career. From modernist cuisine to ambitious restaurant concepts, this episode dives deep into what it takes to succeed at the top of the culinary world.
Chapters:
00:00 Introduction and Guest Overview
03:47 Navigating the Restaurant Industry's Challenges
12:02 Creative Processes and Influences
19:44 Modernist Cuisine and Culinary Inspirations
28:25 Future Food Trends and New Ventures
38:21 The Creative Process and Inspirations
46:32 Advice for Aspiring ChefsSubscribe to my Substack!
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Chef John Brand | Building a Successful Restaurant Ep. 134
20 januari 2025 · 1 uur 1 min
In this episode of Chef's PSA Podcast, André Natera is joined by Chef John Brand, Director of Culinary Endeavors in San Antonio, Texas. With over three decades of experience in the culinary world, Chef Brand shares his wisdom on what it takes to build and sustain a successful restaurant. Lees meer
From starting with the right concept to cultivating a strong kitchen culture, Chef Brand discusses essential topics like financial planning, hiring strategies, and maintaining your restaurant’s identity in a competitive market. Whether you're a seasoned chef or an aspiring restaurateur, this episode is packed with actionable insights to help you navigate the challenges of the restaurant industry.
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Chef Tavel Bristol-Joseph on Mental Health & Culinary Innovation | Chef's PSA Podcast Ep 133
11 januari 2025 · 58 min
Join André Natera on Chef’s PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye, his innovative dessert restaurant Nicosi, and the critical role of mental health in the culinary industry. Lees meer
This episode highlights the dynamics of scaling hospitality, creating a unique kitchen culture, and the delicate balance between work and personal life. With insights for aspiring chefs and industry veterans, Tavel shares what it takes to thrive in today’s restaurant world.
If you’re passionate about culinary arts, mental health, and redefining hospitality, this is an episode you don’t want to miss. Like, share, and subscribe for more chef insights!
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2025 Culinary Trends & Predictions | Chef's PSA Podcast Ep. 132
4 januari 2025 · 19 min
What’s next for the culinary world in 2025? In this episode of Chef's PSA Podcast, host Andre Natera shares his top predictions for the year ahead. From the evolution of fine dining to the rise of Asian cuisines and the next superstar chefs, Andre dives into the trends shaping the culinary industry. Lees meer
Discover insights on sustainability, functional ingredients, employee wellness, and how the restaurant industry is adapting to new challenges. Plus, Andre reflects on key trends from 2024 and their impact on the food world.
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David Sucio | Michelin Stars, Chef Stories, and the Culinary Journey | Chef's PSA x Sucio Talks Special Episode 130
21 december 2024 · 1 uur 2 min
In this special crossover episode of Chef's PSA Podcast and Sucio Talks, join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey. This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens. Lees meer
The discussion covers everything from the Texas Michelin awards to life lessons from working in renowned establishments like Meadowood. The hosts also critique the modern food critic, dive into the impact of Yelp reviews, and explore the evolving nature of chef training in the digital age. Whether you're a seasoned chef, an aspiring cook, or someone curious about the world of fine dining, this episode is packed with insight, honesty, and a bit of humor.
Watch now to hear firsthand the experiences and wisdom from two culinary experts who have seen it all, from the kitchen to the critic's table.
Sucio Talks
Listen on Spotify Here
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How to be the Most Useful and Loved Person in the Kitchen | Chef's PSA Podcast Ep. 129
16 december 2024 · 17 min
In this episode of Chef's PSA Podcast, Andre Natera dives into what it takes to become the most useful person in the kitchen. Whether you're a line cook, sous chef, or culinary student, Andre provides practical tips to boost kitchen efficiency, build team camaraderie, and increase your likability among coworkers. Learn simple but impactful actions, like replenishing salt and pepper shakers, organizing the walk-in, and anticipating your team’s needs. These small gestures can make a big difference in your kitchen career, setting you up for leadership opportunities and a stronger kitchen culture. Lees meer
Key Takeaways:
Why being useful is key to thriving in any kitchen environment.
Small but impactful actions that elevate team morale.
How proactive habits can pave the way for leadership roles.
Tips for improving efficiency and building camaraderie.
Subscribe to my Substack!
https://chefspsa.substack.com/
Visit Chef’s PSA for Books, Free eBooks, and More!
https://chefspsa.com/
Shop Chef’s PSA Merch!
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🔗 SOCIAL MEDIA
Join our vibrant culinary community across all platforms!
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