The Private Chef Podcast - Serving the 1%

Episode 39: Working Under Pressure: How to Handle High-profile Clients


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Don't miss out on a unique opportunity to hear directly from Chef Lizette, a true pioneer in the culinary industry.

This episode delves into the distinctive challenges and rewards of being a private chef, the art of building trust with high-profile clients, and the exceptional qualities that distinguish top-notch private chefs. Also, you will gain invaluable insights on transitioning from a restaurant setting to the intimate realm of private dining and uncover the secrets to creating unforgettable culinary experiences.

Chef Lizette, the founder of Chef Lizette Entertainment, is a renowned figure advocating for a more harmonious life through food, one dish at a time. Having catered to over 6 million people in her 33-year career, including five US Presidents, Fortune 100 Companies, CEOs, and A-list celebrities such as Lady Gaga, Tom Hanks, and James Cameron, her expertise is unparalleled.

This new episode of The Private Chef Podcast is available through:

Apple  → https://apple.co/3V6jaF0
Spotify  → https://spoti.fi/3SJHM51
Youtube  → https://bit.ly/3EulIHe

Seeking a mentor to navigate the private service industry?
Email me at [email protected]

Join our growing community of chefs  and get your FREE e-book HERE https://www.privatechef.cc/joinus

Let's stay connected to get the latest updates, tips, learning resources, and job opportunities:

LinkedIn  https://www.linkedin.com/in/hannes-hennche/
Instagram  https://www.instagram.com/hanneshennche/
Twitter https://twitter.com/JHennche
Facebook https://www.facebook.com/privatechefcc
Youtube  https://www.youtube.com/@hanneshennche


Connect with Chef Lizette


LinkedIn  → https://www.linkedin.com/in/cheflizette/
Facebook → https://www.facebook.com/ChefLizette/
Website  → https://www.cheflizette.com/
Twitter  → https://twitter.com/chef_lizette

#theprivatechefpodcast #privatechef #privateservice #culinary #podcast #cheflife

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The Private Chef Podcast - Serving the 1%By Hannes Hennche

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