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 learn

• Why restaurant kitchens burn chefs out

• How private dining actually pays

• Why health is a financial issue

Follow Joey on Instagram

LINKS & RESOURCES

Rational → Rationalusa.com

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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 Instagram

LINKS & 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 & 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/

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 Instagram

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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 Instagram

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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 Instagram

Links & 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 Instagram

Links & Resources
Chef 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 Instagram

Links & Resources
Chef 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/

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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 & Resources
Subscribe 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 chefspsa20
Study The Blade on Instagram → https://www.instagram.com/studytheblade/
Kolter Livengood on Instagram→ https://www.instagram.com/livengood_grindhouse/