Chef's PSA Podcast

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

A Michelin-trained chef faces thyroid cancer and the real possibility of losing his taste.Chef Jake Rojas shares his diagnosis, treatment, feeding tube recovery, and how the experience reshaped his priorities around health and leadership. From El Paso competitions to three-star kitchens in Las Vegas, this is a conversation about discipline, identity, and why flavor is the only thing that truly matters.What Michelin kitchens teach about execution and respectHow serious illness reframes leadership and prioritiesWhy deliciousness outweighs presentation and hypeBuilt for chefs who want longevity, not just accolades.Follow Chefs PSA and share this episode with a chef who needs permission to prioritize their health.Jake Rojas on InstagramLINKS & RESOURCESSubscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠Sponsored by RATIONAL USA → https://rationalusa.com

She left finance to open two of Austin’s most talked-about restaurants.In this episode of Chefs PSA, Laila Bazahm explains how fine dining discipline, financial literacy, and cultural awareness shaped her path from Wall Street to restaurant ownership.This conversation is essential for chefs who want to open their first restaurant without guessing their way through funding.How to secure capital for a restaurantWhat elite kitchens actually teachWhy financial literacy determines survivalBuilt for chefs serious about ownership and leadership.ollow Chefs PSA and share this episode with a chef planning to open a restaurant.Laila on InstagramSiti on InstagramEl Raval on InstagramLINKS & RESOURCESSubscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠Sponsored by RATIONAL USA → https://rationalusa.com

Restaurant kitchens are breaking chefs.Joey Chavez left the traditional kitchen path to build a private dining business that protects income, health, and time. In this episode of Chefs PSA, Andre Natera breaks down what chefs are never taught about money, pricing, and long-term sustainability.This is a reality check for cooks questioning their future.You will learnWhy restaurant kitchens burn chefs outHow private dining actually paysWhy health is a financial issueFollow Joey on InstagramLINKS & RESOURCES Rational → Rationalusa.comSubscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠

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 InstagramLINKS & 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 & ResourcesSubscribe 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 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

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 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

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 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, 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 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