Being a personal chef offers rewarding experiences, like travel and meeting new people. In this brand new episode, Chef Jhonene Joy Breaux shares her journey from New Orleans to Los Angeles and beyond and explores diverse culinary scenes. Connecting with people and making them feel special led her to become a personal chef, interacting with clients in their homes and potentially traveling with them. Despite challenges like new kitchens and language barriers, Chef Johnene finds fulfillment. She also reveals how even affluent clients, including celebrities, desire comforting, familiar meals.

Don't miss out on this fascinating discussion with Chef Joy as she delves into the importance of meeting clients' genuine desires, prioritizing authenticity and flavors, and unlocking the keys to thriving client relationships.


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

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


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Connect with Chef Johnene

LinkedIn  →  https://www.linkedin.com/in/johnene-breaux-905b32b0/
Instagram →  https://www.instagram.com/chefjohnenejoy/
Tiktok  →  https://www.tiktok.com/@chefjohnenejoy
Youtube  →  https://www.youtube.com/@johnenejoy7677

Timestamps

[01:31] Chef life and jetlag
[03:28] Becoming a personal chef
[07:00] People are human
[10:08] The reality of a chef's journey
[14:08] Adjusting to different kitchens
[19:02] Realizing we are all the same
[21:26] Cultural differences in communication
[25:05] Privacy and professional boundaries
[29:03] Taking life to the next level


Sound Bites

"They want to have lobster like they just want good food in the comfort of their own homes."

"I just was very authentic and it was it was good."

"We did three tours, one European tour. So I was able to really like see a good bit of the world cooking gumbo and catfish and all of those things."

 "And that's the thing, you know, people think the kitchen is a kitchen, food is food. But when you get in a different kitchen environment, everything takes like twice as long."

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