In this week's episode, we feature Chef Shani Patterson, a seasoned private chef with over 15 years of culinary expertise. Specializing in crafting delectable, tailored dishes for diverse dietary needs such as gluten-free, Zone, Glatt Kosher, vegan, and paleo, Chef Shani's skills extend to freelance food styling, including live TV segments for networks like CBS and Fox. From childhood cooking adventures with her father to hosting high school dinner parties, Shani's culinary journey led her to fine dining, retreats, and even collaborating with Patti LaBelle.

Currently a NYC private chef, Shani champions wellness initiatives, focusing on food insecurity and supporting the nutritional health of black and brown communities.

Don't miss her captivating journey and insights into  in the field of nutrition-focused private cheffing.


Listen to this brand new episode of The Private Chef Podcast on:

Apple - https://podcasts.apple.com/us/podcast/health-conscious-cooking-with-private-chef-shani/id1648363134?i=1000643497757
Spotify - https://open.spotify.com/episode/6cRdlXgO41Obs5FCrNzS8r
Youtube -  https://youtu.be/qkLpWVnhA2E


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Connect with Chef Shani Patterson

LinkedIn - https://www.linkedin.com/in/shani-patterson-07658614a/


Time Stamps

00:01:07 - Early Cooking Experiences
00:02:17 - Transitioning to a Professional Chef
00:04:01 - Specializing in Health-Conscious Cooking
00:06:09 - Working in Dietary and Kosher Food Services
00:07:13 - Aspiring to be a Private Chef
00:17:20 - Helping Clients and Family Members with Health and Diet
00:18:23 - Role of Diet in Health and Medication Reduction
00:27:00 - Relationship Between Food and Depression
00:36:04 - Importance of Chef's Happiness in Food Quality
00:41:22 - Concept of Ikigai in a Chef's Career
00:43:45 - Importance of Personal Integrity in Cooking
00:48:15 - Benefits of Restaurant Work for a Private Chef
00:51:06 - Energy and Emotions in Cooking
00:52:06 - Approach to Overcoming Kitchen Challenges

Quotes

"I am a human being who is taking the torch from my ancestors and trying to make use of my time here by nourishing people, doing what comes readily to me, and just continuing to build a foundation and be creative and be light on my feet and just help in whatever way I can."

"I think it makes a huge difference if you have somebody who is genuinely happy working for you and the kind of care they will put in your food versus just having that professional relationship to your food."

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