Chef's PSA

Episode Overview In this solo episode, André Natera explains where the idea for Chef’s PSA came from and why he started it. The show exists because there was a gap: culinary professionals at every stage of their careers needed honest, direct, experience-based guidance that the industry was not providing in a format that was actually […]

Episode Overview Is culinary school actually worth it — or is it an expensive detour you don’t need? In this solo episode, Andre Natera gives an unfiltered take on the culinary school debate. He breaks down who should go, who should skip it, what you actually learn in school versus what you learn on the

Episode Overview In this solo episode, André Natera tackles one of the most annoying questions a chef gets asked: what’s your specialty? He explores why this question frustrates experienced culinary professionals, what it reveals about how the general public misunderstands the breadth and depth of a serious chef’s skill set, and why the expectation that

Episode Overview In this solo episode, André Natera covers both sides of the cooking interview: how to prepare for one as a candidate and how he recommends they be conducted by the chefs running them. Most cooking interviews are poorly designed on both ends. Candidates show up without thinking seriously about what they are being

Episode Overview In this solo episode, André Natera shares his direct experience with food critics during his time as a chef in Dallas, Texas. Being reviewed by a food critic is one of the most high-stakes and psychologically loaded experiences in a chef’s career, and most chefs handle it without ever fully understanding what it

Episode Overview In this solo episode, André Natera makes the case that taste is more important than presentation in professional cooking, and defends that position directly against the arguments that serious chefs make on the other side. This is one of the foundational beliefs behind Chef’s PSA and one that runs counter to a significant

Episode Overview In this inaugural episode, André Natera asks the question that launched the show: where did all the cooks go? The culinary industry was facing a significant shortage of trained, experienced kitchen workers, and the gap between the number of positions that needed to be filled and the number of qualified people available to