We are honored to welcome Richard Vanderplas, a distinguished private chef based in New York. Chef Richard brings extensive expertise as a global restaurant consultant, a traveling chef and the owner of Edenopolis. He talks about his culinary journey and how his unique event styling, featuring colorful and diverse table setups, developed from his early days in catering and became a signature aspect of his work.  Chef Richard also discusses the significance of regional and home-cooked food and the impact of passionate cooking in the culinary world. 
 
Join us to discover Chef Richard's nearly two-decade-long culinary adventure, his creative methods, and his approach to private chef services.

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

Apple - https://podcasts.apple.com/us/podcast/event-styling-and-catering-chef-richards-creative/id1648363134?i=1000644358204
Spotify - https://open.spotify.com/show/3soRc6nLGJJsOBb9WxVaiC
Youtube - https://youtu.be/SbGeTgqhVxQ


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Connect with Chef Richard Vanderplas

Instagram - https://www.instagram.com/edenopolis
Website - https://www.edenopolis.com/


Time Stamps

00:00:35 - The Art of Table Setting
00:01:00 - Chef Richard's Career Beginnings
00:01:43 - Origin of Cheese Boards in Events
00:02:15 - Chef Richard's Design Philosophy
00:02:51 - Building a Consistent Team
00:05:08 - The Business Side of Culinary Arts
00:06:27 - Designing a Catering Table Layout
00:07:10 - Centerpieces and Balance in Table Design
00:08:02 - Asymmetry and Symmetry in Event Styling
00:09:05 - Color Coordination for Events
00:12:42 - The Importance of Food Presentation
00:14:17 - Regional and Home-Cooked Foods
00:20:03 - Documenting Inspirational Food Experiences
00:27:10 - Diversity of Regional Cuisines
00:31:06 - Advice for Chefs in Unhappy Work Environments
00:42:19 - The Simplicity of Life and Social Media's Impact
00:49:19 - Profit Margins in Catering for Luxury Clients


Quotes

"Chefs should love their job or they should quit because it is a very difficult job. It's not always fun. And if your heart isn't in it, you get out of the kitchen because you're going to hurt people."

"You can make a lot of money serving regular people, not necessarily people with a super high income, but ordinary people."

"The reason I was able to do this so efficiently is because I thought about the technology and the systems to making  this simple menu work."

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