Andrew Friedman on the secret lives of private chefs

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More and more chefs are leaving the restaurant industry to work as private chefs, citing the physical toll, financial stress, and diminished personal life that comes with working in a restaurant kitchen. Photo credit: Carolyn Figel

More and more chefs are leaving the restaurant industry to work as private chefs, citing the physical toll, financial stress, and diminished personal life that comes with working in a restaurant kitchen. In a recent article for TASTE, writer Andrew Friedman spoke with several chefs who have gone this route and who aren’t looking back.

Credits

Host:
Evan Kleiman

Producers:
Nick Liao, Joseph Stone, Laryl Garcia