Chef's PSA

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.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/⁠🔗 Visit Chef’s PSA Website: ⁠https://chefspsa.com/⁠🔗 Shop Chef’s PSA Merch: ⁠https://shop.chefspsa.com/⁠🔗 Follow Patrick Mitchell: https://www.instagram.com/chefpdmitchell/

In this episode of Chef’s PSA Podcast, host Andre Natera dives into the significance of restaurant inspections and awards, focusing on the arrival of the Michelin Guide in Texas. Natera shares his personal experiences with food critics and offers insights on maintaining high standards in the kitchen. The episode also provides tips on recognizing inspectors and strategies for earning a Michelin star, including the importance of quality service, creative cuisine, and having a top-notch team. Natera also discusses the role of food awards in a chef's career and the balance between seeking accolades and maintaining a successful restaurant. 00:00 Introduction to Chef's PSA Podcast 00:20 Sponsor Message: Saga Supplements 00:56 Housekeeping and Announcements 02:40 Exciting News: Michelin Guide Comes to Texas 04:22 A Dinner with a Potential Michelin Inspector 06:20 The Role and Impact of Food Critics 08:10 Preparing for Inspections and Awards 14:29 Strategies for Earning a Michelin Star 19:11 Closing Thoughts and Call to Action 🔔 *Stay Connected:* Substack: https://chefspsa.substack.com/ TikTok: https://www.tiktok.com/@chefspsa?lang=en Twitter: https://twitter.com/ChefsPSA Instagram: https://www.instagram.com/chefspsa/ Facebook: https://www.facebook.com/profile.php?id=61550525924555 Website: https://chefspsa.com/ 👍* If you enjoyed this video, please like, comment, and subscribe for more content like this!* 📘 *GRAB YOUR FREE CULINARY GUIDES!* 📘 Elevate your culinary prowess with our FREE eBooks! Access guides on basic recipes, culinary terms, and opening a restaurant to refine your skills. • Download on Gumroad: https://chefspsa.gumroad.com/ 📚 *ESSENTIAL READING FOR ASPIRING CHEFS* 📚 Advance your culinary career with our must-read collection, including 'Culinary Leadership Fundamentals,' 'Bad Sous Good Chef,' and more. Each book is a step towards culinary excellence. • Chef’s PSA Books: https://chefspsa.com/books/ 👕 *FRESH OFF THE PRESS: CHEF’S PSA MERCH!* 👕 Upgrade your chef wardrobe with our stylish and professional merch. Perfect for the kitchen or the street! • Chef’s PSA Merch Store: https://shop.chefspsa.com/

Laws 34 through 48 be formless chefs. 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! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠ Twitter - ⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠

Laws 22 through 33 Transform Weakness into Power 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! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠ Twitter - ⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠

In this engaging continuation of the "48 Kitchen Laws of Power" series, Chef André Natera dives into the next set of laws from Robert Greene’s renowned book, exploring how they apply directly to the kitchen and culinary industry. André discusses strategies for building power, influence, and leadership in professional kitchens, sharing personal anecdotes and practical examples that resonate with both up-and-coming cooks and seasoned chefs. André also gives updates on the release of Kitchen Art of War and discusses two new book ideas: Bad Sous and The Chef's Mindset, inviting the audience to weigh in on which book they want next. He also shares some real-life situations where these laws come into play in a restaurant, revealing both the good and the challenging sides of the kitchen world. Key Topics Discussed: 00:22 - Introduction and Book Updates04:22 - Law #11: Learn to Keep People Dependent on You07:04 - Law #12: Use Selective Honesty and Generosity to Disarm Your Victims09:56 - Law #13: Appeal to People's Self-Interest When Asking for Help12:29 - Law #14: Pose as a Friend, Work as a Spy13:46 - Law #15: Crush Your Enemies Totally17:39 - Law #16: Use Absence to Increase Respect and Honor19:32 - Law #17: Cultivate an Air of Unpredictability22:10 - Law #18: Isolation is Dangerous—Engage with the Community23:59 - Law #19: Know Who You’re Dealing With—Do Not Offend the Wrong Person27:12 - Law #20: Do Not Commit to Anyone—Learn to Say No28:31 - Law #21: Play a Sucker to Catch a Sucker—Appear Less Knowledgeable to Gain Information Whether you're a line cook or a head chef, understanding these principles could be the key to navigating the social dynamics and challenges of professional kitchens. Tune in to hear André’s insightful take on these often-overlooked aspects of kitchen culture. 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! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠ Twitter - ⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠

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 InstagramSubscribe 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 InstagramSubscribe 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

If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs.Chef and hospitality leader Franck Desplechin joins André Natera to talk about success, fulfillment, and what actually sustains a long culinary career. From leadership and storytelling to generational shifts and luxury hotel kitchens, this is a reflective conversation for chefs who’ve started questioning the finish line.Franck on InstagramLinks & 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

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef’s PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee InstagramLinks & 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 InstagramLinks & 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, and most chefs never learn it correctly. In this episode of Chef’s PSA, Andre Natera sits down with Don Smolik (Study The Blade) and knife maker Kolter Livengood to break down knife maintenance, sharpening technique, steel selection, blade geometry, stone care, and how to choose the right knife for your work.They cover personal stories from the kitchen, common mistakes, and the real method behind effective knife care. If you’re a chef, line cook, or culinary student, this is essential listening.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 careerAndrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/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/SponsorsChef Works → https://www.chefworks.com/ — Use promo code CHEFSPSA20 for 20% off your orderBragard USA → https://www.bragardus.com/ — Use promo code CHEFSPSA20 for 20% off your order

Chef Ron McKinlay joins André Natera to talk pop-up dinners, cooking techniques, and mental health in the culinary industry.From mastering meat cookery to navigating post-restaurant life, Ron shares the lessons, struggles, and small victories that come with a life in food. This episode is both raw and inspiring — a reminder that great cooking and self-awareness go hand in hand.Follow Ron on InstagramRon's Spotify PlaylistChef's PSA Hip Hop Playlist on SpotifySponsored 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’s it like working beside Gordon Ramsay on Hell’s Kitchen?In this week’s Chef’s PSA, I sit down with Chef James Avery, Ramsay’s sous chef on Hells Kitchen, mentor, chef, mental health and wellness advocate. We get to talk about leadership, wellness, and what it takes to thrive in one of the most high-pressure kitchens in the world.James Avery on InstagramSponsored By Bragard USAThis 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.comLinks & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Join André Natera on Chef’s PSA as he sits down with Chef Adrienne Cheatham—James Beard Award semifinalist and former Top Chef contender. Together they cover her evolution from the elite kitchens of Le Bernardin to the pressures and freedom of private-chef life.We dig into seasoning, knife work, kitchen presentation, brand building and the meaning of staying true to your voice in a changing culinary world.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% offJames Beard Foundation → https://www.jamesbeard.orgChef Adrienne Instagram → https://www.instagram.com/chefadriennecheatham/

Ever wonder what it’s like to run a kitchen with your spouse?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 InstagramEduardo Espiritu → James Beard Foundation → jamesbeard.orgBragard USA — use promo code chefspsa20 for 20% off at bragardus.comLinks & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Follow Chef’s PSA for more unfiltered chef stories and lessons from the line.

Chef Thomas Bille: From Garden to James Beard Glory | Chef’s PSA PodcastChef 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👕 Bragard USA: https://bragardus.com (Use code chefspsa20 for 20% off)🏅 James Beard Foundation Nominations: https://www.jamesbeard.org/awardsSubscribe on Substack: https://chefspsa.substack.com/Shop Chef’s PSA Merch: https://shop.chefspsa.comChef's PSA Books and More: https://chefspsa.com