Good Food
Andrew Friedman on the secret lives of private chefs
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.
By Evan Kleiman • • 1 min readMore 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.
The full episode
3 of 7
Pie memories, private chefs, and Laura’s goodbye- 0:00'The New Pie': a fresh take on an American classic
- 9:11Pie Contest lore with chef Sherry Yard
- 15:09Andrew Friedman on the secret lives of private chefsYou’re reading this
- 25:21Daniela Galarza’s private cheffing memories
- 31:49Patricia Escárcega dines at Los Balcones in Studio City
- 36:27Michael’s celebrates 40 years
- 43:01Laura Avery’s final Market Report: Upcoming Tijuana-inspired restaurant aims to bring the LA community together
The full episode
3 of 7Pie memories, private chefs, and Laura’s goodbye- 0:00'The New Pie': a fresh take on an American classic
- 9:11Pie Contest lore with chef Sherry Yard
- 15:09Andrew Friedman on the secret lives of private chefsYou’re reading this
- 25:21Daniela Galarza’s private cheffing memories
- 31:49Patricia Escárcega dines at Los Balcones in Studio City
- 36:27Michael’s celebrates 40 years
- 43:01Laura Avery’s final Market Report: Upcoming Tijuana-inspired restaurant aims to bring the LA community together