Ryan Francis and Anthony Nicaj dive into what culinary arts is forming into. We dive into what it is like to be an intern at some of the best restaurants in the world. There is a shift in the arts and we are seeing it change right in front of our eyes. <a rel="payment" href="https://www.buymeacoffee.com/MMMC ">Support the show</a>

Ryan Francis and Anthony Nicaj dive into what culinary arts is forming into. We dive into what it is like to be an intern at some of the best restaurants in the world. There is a shift in the arts and we are seeing it change right in front of our eyes. Support the show

Ryan Francis and Anthony Nicaj dive into what culinary arts is forming into. We dive into what it is like to be an intern at some of the best restaurants in the world. There is a shift in the arts and we are seeing it change right in front of our eyes.&nbsp;<a href="https://www.buymeacoffee.com/MMMC " rel="noopener noreferrer">Support the show</a>

#89- How Is The Culinary Scene Changing For Private Chefs To Capitalize?

Ryan Francis and Anthony Nicaj started a private chef company in 2015 with the intention to sustain their lives through working for themselves. Over the past 6 years the company has grown over 500% and we have more work than we know what to do with. As we were brainstorming new ideas, we came up with the idea to help people Make More Money Cooking. We believe that the future of the culinary arts resides in a more private setting and we want to help anybody that is willing to listen to us and take their culinary careers to the next level. In this Podcast, we will cover literally everything we have learned when it comes to the private chef business. We will take you through our ups, downs, highs, lows, mistakes, pitfalls, and successes that we have had through the years. It hasn't always been pretty but it has always been lucrative and most importantly, fun. You can access our online course at: https://www.makemoremoneycooking.com/

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#89- How Is The Culinary Scene Changing For Private Chefs To Capitalize?

#89- How Is The Culinary Scene Changing For Private Chefs To Capitalize?