Being a personal chef is, well…personal…and in this episode, we’re taking you on a behind-the-scenes look at our unique experiences cooking in our clients’ kitchens. We’ll share how we got to know our clients’ preferences, meal planning, shopping, and some of the unexpected realities of the job. Being a personal chef has its ups and downs, and we get real about what the profession is really like, and how it’s different from our other experiences working in the culinary world. “Do you cook like that at home?” is a common question we’re asked. It’s easy to imagine that a personal chef cooks beautiful meals for herself every day at home, and while the reality is far different, we are going to share tips we picked up that we still use in our home kitchens.P. S. If you’re curious about our chef beginnings, be sure to listen to Episode 11, “How We Started.” (You may be surprised to learn that neither of us went to culinary school!)***Links to recipes from this week’s show:Smitten Kitchen’s Chickpeas & Spinach Anne Burrell’s Braised Chicken with Almonds Carrot Ginger Dressing from Caroline PhelpsGreen Thai Curry from Hot Thai KitchenLemon Pesto Spaghetti Squash from Love & Lemons Ali Slagle’s Turkey-Zucchini Burgers from the NY Times Homestyle Indonesian Cooking Cookbook Vicente Foods and Santa Monica SeafoodWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

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“What did the council decide on item 42?” — answered with the speaker and the moment.