In this episode of the Private Chef Podcast, I interview Chef Mark Pariano, a private chef with a remarkable 30-year career of crafting award-winning international cuisine. He hails from an Italian family background, attended the prestigious Johnson and Wales University, and has showcased his culinary skills at private caterings across the United States.

One of the highlights of our conversation is Chef Mark's recollection of his early days, spent gardening with his father. He vividly describes how these moments ignited his enthusiasm for cooking. We also cover essential subjects such as the well-being of chefs and clients, maintaining a balanced diet, and techniques to stay rejuvenated while handling the demands of the job.

You can now listen to this brand new episode of The Private Chef Podcast on:

Apple -  https://tinyurl.com/5n7jv5s7
Spotify  -  https://tinyurl.com/36sc3rjs
Youtube  - https://www.youtube.com/@hanneshennche


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Connect with Chef Mark Pariano

LinkedIn  - https://www.linkedin.com/in/mark-pariano-490955196/
Instagram  - https://www.instagram.com/chefmarkanthony17/?hl=en
Facebook - https://m.facebook.com/mark.pariano/
Website -  https://www.takeachef.com/en-us/chef/mark-anthony-pariano

Time Stamps

[00:01:09] Gardening and culinary passion
[00:08:45] Human interaction as a chef
[00:16:20] Diverse flavor profiles in cooking
[00:20:32] Fragile herbs and their aroma
[00:26:40] Private gardens and luxury
[00:30:21] A personal childhood experience
[00:33:01] Serving others through charity work
[00:38:10] Chefs and media frustrations
[00:41:40] Energy shift with age
 [00:45:09] Chemical effects of coffee
 [00:50:07] Portion control and health
[00:53:59] Health and diet transformations
 [00:55:11] Diet and rejuvenation

Sound Bites

"So my earliest day was just gardening with my father, falling in love with food and it was my safe haven." 

"You've got to put the time in and market yourself in ways that you can't do with just on a business card. Get yourself out there. And that's the key. It's opened up a lot of doors for me."

 "And there's nothing better than looking at a recipe from your family with seeing a little bit of flour on it or a little bit of grease, whatever, that's slightly stained versus a recipe from Pinterest."

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