Become A Personal Chef

Every personal chef remembers the moment they open a drawer and think,  “Oh no.” In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down why relying on client kitchens is one of the fastest ways to lose time, confidence, and control—and why professional chefs don’t hope the right tools are there. They bring them. You’ll learn: Why beautiful kitchens are often the least usa...

There is one service that quietly changes how clients see personal chefs — and it has nothing to do with trends, politics, or food labels. In this episode of the Become A Personal Chef Podcast , Louie Montan breaks down why vegan cuisine functions as a business accelerator , not a dietary stance. When positioned correctly, plant-based services create instant clarity, deeper trust, stronger referra...

Here’s an uncomfortable truth:  clients don’t always understand their own allergies—and that gap becomes your responsibility. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down why allergies and intolerances are one of the most dangerous blind spots in personal cheffing, and how guessing—even with good intentions—can end a business overnight. You’ll learn: Why clients...

Your first cook day isn’t dramatic.  It’s quiet, nervous, careful—and deeply formative. In this episode of The Become A Personal Chef Podcast , Louie Montan reflects on the first real cook day and the moment he realized confidence isn’t loud, performative, or flashy—it’s calm, prepared, and steady. You’ll learn: Why your first cook day isn’t about perfection What new-chef nerves actually mean (and...

Clients don’t hire personal chefs to follow them.  They hire chefs who can lead them. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down what real confidence looks like in high-pressure client situations—from powerful executives to anxious brides to overwhelmed households. This isn’t about ego or bravado.  It’s about calm, earned leadership. You’ll learn: Why clients...

Most chefs think being a personal chef means cooking all day.  The reality is very different—and once you see it clearly, everything gets easier. In this episode of The Become A Personal Chef Podcast , Louie Montan pulls back the curtain on what the personal chef business actually is, why so many talented chefs struggle early on, and how clarity—not hustle—is what changes the game. You’ll learn: W...

If talking about price makes you tense, awkward, or hesitant—this episode is for you. In this episode of The Become A Personal Chef Podcast , Louie Montan reframes sales for chefs who don’t want to be pushy, persuasive, or “salesy,” but still want to book confidently and get paid well. Because the truth is:  most chefs don’t hate sales.  They hate who they think sales turns them into. You’ll learn...

Chefs think choices are generous.  Clients experience them as stress. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down why oversized menus slow approvals, create confusion, and quietly drain both you and your clients—and how simple menu structure does the opposite. You’ll learn: Why too many options feels like homework, not luxury How menu templates create calm and...

If cooking feels heavier than it used to… this episode is for you. In this episode of The Become A Personal Chef Podcast , Louie Montan talks honestly about burnout—why it hits personal chefs differently, how it creeps in quietly, and what it’s really trying to tell you. Because personal chef burnout isn’t loud chaos.  It’s being always on . Always thinking. Always carrying it alone. You’ll learn:...

Surprises don’t make you better.  They make you reactive—and reactive kills calm. In this episode of The Become A Personal Chef Podcast , Louie Montan explains why the kitchen walkthrough is one of the most overlooked professional habits in personal cheffing, and how five minutes of scouting can save hours of stress. You’ll learn: Why personal chefs can’t afford to “cook blind” How walkthroughs pr...

Not every client deserves a personal chef.  And not every client deserves you . In this episode of The Become A Personal Chef Podcast , Louie Montan walks through the client red flags every chef eventually meets—the polite energy drains, the boundary blurriers, and the situations that quietly cost you time, money, and sanity. With humor, honesty, and hard-earned perspective, you’ll learn: Why “I’m...

Here’s a hard truth most personal chefs don’t want to admit:  your food isn’t judged on cook day. It’s judged three days later—standing in front of the fridge, tired, hungry, and reheating it the wrong way. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down why great food loses trust in leftovers, how reheating failures quietly damage client confidence, and why storag...

This episode isn’t about pricing, niches, or marketing.  It’s about who you become when things go sideways. In this episode of The Become A Personal Chef Podcast , Louie Montan explores the mindset that separates chefs who burn out from chefs who last—calm, kindness, boundaries, and craftsmanship. Because personal cheffing isn’t loud chaos.  It’s quiet pressure. You’ll learn: Why intensity doesn’t...

If someone asked your last client why they hired you, what would they say? “Great menu”…  or  “They understood exactly what we needed”? In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down the shift that separates busy, underpaid chefs from the ones who are remembered, referred, and booked without price fights. Because the problem isn’t your food.  It’s not your marketi...

There comes a moment in every personal chef’s journey when the goal quietly changes. At first, you just want clients.  Then you realize you want the right ones —the ones who recognize quality, talk about you, and don’t replace you. In this episode of The Become A Personal Chef Podcast , Louie Montan reflects on how the first signature service changes everything—from confidence and positioning to t...

 The Ideal Client Profile Worksheet Episode Every personal chef has that client—the one who looked perfect on paper but quietly drained the joy from the work. In this episode of The Become A Personal Chef Podcast , Louie Montan shares the clients they should’ve said no to, the ones who changed everything, and why you don’t need more clients—you need the right five. You’ll learn: Why bad clients do...

Missing salt doesn’t seem like a big deal — until it sends you to the grocery store three times in one cook day. In this episode of the Become A Personal Chef Podcast , Louie breaks down why pantry maintenance is one of the most overlooked professional habits in personal cheffing. From expired spices to empty oil bottles, you’ll learn how small pantry gaps cost time, energy, and focus — and how a...

Infused dining isn’t edgy, experimental, or about getting people high.  It’s about control, trust, and responsibility—and most chefs aren’t prepared for that. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down what infused cuisine really demands from a professional chef, and why the chefs who succeed in this niche sound calmer—not louder—than everyone else. You’ll lea...

What corporate clients actually pay for If you think corporate and executive clients are hiring you for creativity, personality, or flashy menus, you’re already losing this market. In this episode of The Become A Personal Chef Podcast , Louie Montan explains why high-level clients don’t look for the “best chef in town”—they look for the safest decision. Executives hire personal chefs to remove fri...

Your first real client interview can feel intimidating—racing heart, tight stomach, and the fear of saying the wrong thing. But here’s the truth: clients aren’t listening for perfect answers.  They’re listening for confidence. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down why confidence is audible, how early client calls were coached behind the scenes, and how ca...

Stop Selling Meals If You Want to Make More Money   Subtitle: Why memorable chefs don’t compete on price Podcast Description: If clients keep asking “How much do you charge?” before they ask anything else, this episode is for you. In this Signature Services episode of The Become A Personal Chef Podcast , Louie Montan breaks down why most personal chefs stay stuck competing on price—and how the che...

You can be an incredible chef—and still lose clients before they ever talk to you. Not because your food isn’t good.  Not because you’re not trying hard enough.  But because your website quietly pushes people away. In this episode of The Become A Personal Chef Podcast , Louie Montan breaks down ten simple, overlooked website issues that silently kill bookings—and how to fix them without posting mo...

Your client consultation is your audition — and most chefs wing it.  Here, I walk you through the structure, psychology, and subtle signals that help you build trust fast, guide the conversation with confidence, and close the booking without feeling “salesy.” This episode alone will raise your closing rate. 🌟 RESOURCES, LINKS & NEXT STEPS 🌟 Looking to grow your personal chef business? Start...

Now we take your niche and turn it into a show. Not literally, but kind of. We explore how cultural storytelling, atmosphere, music, ingredients, plating, and sensory moments transform a dinner into something clients talk about for months. If you want clients to book you again before dessert hits the table, this is your blueprint. 🌟 RESOURCES, LINKS & NEXT STEPS 🌟 Looking to grow your person...

Before you dive into licenses, menus, and branding… you need to know whether this lifestyle is truly for you. We take a clear-eyed look at the freedom, the responsibility, the unpredictability, and the joy of building a business in other people’s kitchens. Consider this your “Are you ready for this adventure?” test — with humor and compassion baked in. 🌟 RESOURCES, LINKS & NEXT STEPS 🌟 Looki...