Chef's PSA

About Chef Lorin Peters Lorin Peters is an Austin, Texas native, University of Texas alumna, and the founder of Cookie Rich, an Austin-based cookie company she launched in 2020. She built a decade-long career as a savory chef that included a position as chef de partie at the three Michelin-starred French Laundry in Yountville, California

Episode Overview In this solo episode, André Natera takes a different angle on kitchen leadership by applying universal laws and strategic frameworks to culinary operations. He walks through principles like Murphy’s Law, Parkinson’s Law, and the Pareto Principle and explains what each one looks like inside a professional kitchen, how they shape the decisions chefs

About Chef Aaron Bludorn Aaron Bludorn is a Houston-based chef and restaurateur who built his career in New York before relocating to Texas to open his own group. He spent nearly a decade at Cafe Boulud in Manhattan, rising to Executive Chef under Daniel Boulud, where he earned a James Beard Award semifinalist nomination for

Episode Overview In this solo episode, André Natera explores one of the quieter career killers in the culinary industry: missed opportunities. He shares a pivotal personal story about a job opportunity he did not seize and what the experience taught him about the cost of staying silent about your ambitions. Most cooks and chefs assume

Go to my New Substack Here: https://chefspsa.substack.com/ In this episode of Chef’s PSA podcast, host André Natera invites pastry chef Casey Doody for an in-depth conversation about her journey in becoming a celebrated pastry chef, her experiences working in high-end kitchens across New York, Dallas, and Chicago, and the evolution of her career from hotels

Episode Overview In this solo episode, André Natera takes on a deceptively simple question that the culinary industry rarely examines seriously: what actually makes food good? He works through the answer from multiple angles, drawing on technique, memory, context, and the subjective nature of taste to build a picture of what chefs mean when they

Episode Overview In this solo episode, André Natera addresses one of the most universally experienced and least openly discussed realities of professional kitchen life: the bad service day. Every chef has them. What separates the operators who recover well from those who spiral is not talent. It is how they respond in the moment, how

Episode Overview In this solo episode, André Natera makes the case for respecting and actively honoring the generations of chefs who built the craft before us. The culinary industry has a tendency to celebrate innovation and novelty while dismissing or ignoring the foundational work of older chefs and cooks who developed the techniques, standards, and

Episode Overview In this solo episode, André Natera explores the psychology of eating and what it means for how chefs should think about the dining experience they are creating. The food on the plate is only one part of what a guest actually experiences, and the chefs who understand this consistently create more memorable, emotionally

Episode Overview In this solo episode, André Natera pushes back against one of the most persistent myths in culinary culture: the idea that there is a shortcut, a secret, or a faster path to becoming a genuinely great chef. He shares his frustration with how social media and food content culture have created the impression