Chef's PSA

Host André Natera sits down with Chef Patrick D. Mitchell—2016 ACF National Chef of the Year and corporate culinary ambassador for Ben E. Keith Foods—for a deep dive into the world of culinary competitions and chef certifications.Chef Mitchell shares personal stories from his career, insights into judging and preparation, and the value of professionalism and mentorship. For chefs pursuing certification, stepping into competition, or looking to grow as professionals, this episode is full of lessons from one of the best.⁠⁠Learn more about MarketScale⁠🔗 Subscribe on Substack: ⁠https://chefspsa.substack.com/⁠🔗 Visit Chef’s PSA Website: ⁠https://chefspsa.com/⁠🔗 Shop Chef’s PSA Merch: ⁠https://shop.chefspsa.com/⁠🔗 Follow Patrick Mitchell: https://www.instagram.com/chefpdmitchell/

In this episode of Chef’s PSA Podcast, host Andre Natera dives into the significance of restaurant inspections and awards, focusing on the arrival of the Michelin Guide in Texas. Natera shares his personal experiences with food critics and offers insights on maintaining high standards in the kitchen. The episode also provides tips on recognizing inspectors and strategies for earning a Michelin star, including the importance of quality service, creative cuisine, and having a top-notch team. Natera also discusses the role of food awards in a chef's career and the balance between seeking accolades and maintaining a successful restaurant. 00:00 Introduction to Chef's PSA Podcast 00:20 Sponsor Message: Saga Supplements 00:56 Housekeeping and Announcements 02:40 Exciting News: Michelin Guide Comes to Texas 04:22 A Dinner with a Potential Michelin Inspector 06:20 The Role and Impact of Food Critics 08:10 Preparing for Inspections and Awards 14:29 Strategies for Earning a Michelin Star 19:11 Closing Thoughts and Call to Action 🔔 *Stay Connected:* Substack: https://chefspsa.substack.com/ TikTok: https://www.tiktok.com/@chefspsa?lang=en Twitter: https://twitter.com/ChefsPSA Instagram: https://www.instagram.com/chefspsa/ Facebook: https://www.facebook.com/profile.php?id=61550525924555 Website: https://chefspsa.com/ 👍* If you enjoyed this video, please like, comment, and subscribe for more content like this!* 📘 *GRAB YOUR FREE CULINARY GUIDES!* 📘 Elevate your culinary prowess with our FREE eBooks! Access guides on basic recipes, culinary terms, and opening a restaurant to refine your skills. • Download on Gumroad: https://chefspsa.gumroad.com/ 📚 *ESSENTIAL READING FOR ASPIRING CHEFS* 📚 Advance your culinary career with our must-read collection, including 'Culinary Leadership Fundamentals,' 'Bad Sous Good Chef,' and more. Each book is a step towards culinary excellence. • Chef’s PSA Books: https://chefspsa.com/books/ 👕 *FRESH OFF THE PRESS: CHEF’S PSA MERCH!* 👕 Upgrade your chef wardrobe with our stylish and professional merch. Perfect for the kitchen or the street! • Chef’s PSA Merch Store: https://shop.chefspsa.com/

Laws 34 through 48 be formless chefs. Subscribe to my Substack! ⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠ Visit Chef’s PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠ Shop Chef’s PSA Merch! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠ Twitter - ⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠

Laws 22 through 33 Transform Weakness into Power Subscribe to my Substack! ⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠ Visit Chef’s PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠ Shop Chef’s PSA Merch! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠ Twitter - ⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠

In this engaging continuation of the "48 Kitchen Laws of Power" series, Chef André Natera dives into the next set of laws from Robert Greene’s renowned book, exploring how they apply directly to the kitchen and culinary industry. André discusses strategies for building power, influence, and leadership in professional kitchens, sharing personal anecdotes and practical examples that resonate with both up-and-coming cooks and seasoned chefs. André also gives updates on the release of Kitchen Art of War and discusses two new book ideas: Bad Sous and The Chef's Mindset, inviting the audience to weigh in on which book they want next. He also shares some real-life situations where these laws come into play in a restaurant, revealing both the good and the challenging sides of the kitchen world. Key Topics Discussed: 00:22 - Introduction and Book Updates04:22 - Law #11: Learn to Keep People Dependent on You07:04 - Law #12: Use Selective Honesty and Generosity to Disarm Your Victims09:56 - Law #13: Appeal to People's Self-Interest When Asking for Help12:29 - Law #14: Pose as a Friend, Work as a Spy13:46 - Law #15: Crush Your Enemies Totally17:39 - Law #16: Use Absence to Increase Respect and Honor19:32 - Law #17: Cultivate an Air of Unpredictability22:10 - Law #18: Isolation is Dangerous—Engage with the Community23:59 - Law #19: Know Who You’re Dealing With—Do Not Offend the Wrong Person27:12 - Law #20: Do Not Commit to Anyone—Learn to Say No28:31 - Law #21: Play a Sucker to Catch a Sucker—Appear Less Knowledgeable to Gain Information Whether you're a line cook or a head chef, understanding these principles could be the key to navigating the social dynamics and challenges of professional kitchens. Tune in to hear André’s insightful take on these often-overlooked aspects of kitchen culture. Subscribe to my Substack! ⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠ Visit Chef’s PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠ Shop Chef’s PSA Merch! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠ Twitter - ⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠

Chef Thomas Bille: From Garden to James Beard Glory | Chef’s PSA PodcastChef André Natera sits down with Chef Thomas Bille of Belly of the Beast in Spring, Texas — winner of the James Beard Foundation Best Chef: Texas award and recipient of a Michelin Bib Gourmand.They discuss his rise in the culinary world, the pressure of recognition, growing ingredients by hand, and the lessons of running — and closing — restaurants.Thomas Bille Instagram👕 Bragard USA: https://bragardus.com (Use code chefspsa20 for 20% off)🏅 James Beard Foundation Nominations: https://www.jamesbeard.org/awardsSubscribe on Substack: https://chefspsa.substack.com/Shop Chef’s PSA Merch: https://shop.chefspsa.comChef's PSA Books and More: https://chefspsa.com

Masterclass on Culinary Philosophy and Precision Cooking with Chef David BreedenIn this powerful episode of the Chef’s PSA Podcast, host André Natera sits down again with Chef David Breeden for a deep dive into culinary philosophy, ingredient-driven cooking, and precision techniques. From classical stocks and sauces to modern innovations like sous vide and gelling agents, Breeden shares the lessons and epiphanies that shaped his approach to cooking.Whether you’re a young chef looking for guidance or an industry veteran seeking inspiration, this episode offers invaluable insight into the craft and mindset required to excel in the kitchen.Follow Chef David Breeden on Instagram🔗 Subscribe on Substack: https://chefspsa.substack.com/🔗 Visit Chef’s PSA Website: https://chefspsa.com/🔗 Shop Chef’s PSA Merch: https://shop.chefspsa.com/

Episode Description:Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin’s La Barbecue. In this episode of Chef’s PSA, host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars.You’ll hear about the legacy of Central Texas barbecue, the real costs of running a BBQ business, myths around brisket cooking, and how Michelin recognition is reshaping the BBQ landscape.Follow Ali Clem & La Barbecue on Instagram:👉 @la_barbecueWhether you’re a pitmaster, chef, or BBQ fan, this episode delivers rare insights into what it takes to run one of the best barbecue spots in the country.Learn about Marketscale⁠⁠⁠⁠⁠⁠: 🔗 Subscribe on Substack: https://chefspsa.substack.com/🔗 Visit Chef’s PSA Website: https://chefspsa.com/🔗 Shop Chef’s PSA Merch: https://shop.chefspsa.com/

In this episode of Chef’s PSA, André Natera talks with Chad Solomon, Director of Innovation at the Cooper Spirits Company. From Milk & Honey to Midnight Rambler, Chad shares lessons from 24 years behind the bar.They explore bartender-chef relationships, bar culture, hospitality, and profitability. Chad also recalls his 9/11 experience and the career shift that led him to bartending. A must-listen for chefs, bartenders, and anyone passionate about hospitality.Chad Solomon Instagram:Learn about Marketscale⁠⁠⁠⁠⁠⁠:

In this episode of Chef’s PSA, André Natera sits down with Travis Petersen (the Nomad Chef) and Dan Kennedy (Pasta Bar, Austin) to explore cannabis cuisine, chef etiquette, and the chef competition circuit. From cannabis-infused dinners and terpenes to the realities of MasterChef and Top Chef, this episode delivers unfiltered insight into modern kitchens.If you’re curious about how cannabis is changing dining—or just want real stories from chefs on the grind—this one’s for you.⁠Learn more about MarketScale🔗 Subscribe on Substack: https://chefspsa.substack.com/🔗 Visit Chef’s PSA Website: https://chefspsa.com/🔗 Shop Chef’s PSA Merch: https://shop.chefspsa.com/🔗 Follow Travis Petersen: https://www.instagram.com/the_nomadcook/🔗 Follow Dan Kennedy: https://www.instagram.com/cocinero_dk/This episode is for discussion and educational purposes only.

Join host André Natera in this episode of Chef's PSA as he sits down with Chef Eric LeVine, a Food Network Chopped Champion, award-winning chef, author, and cancer survivor. Chef LeVine shares his tumultuous journey through the culinary world, battling addiction and illness, and the crucial importance of authenticity and storytelling in the food and hospitality industry.From opening his first restaurant to conquering cancer and personal demons, LeVine's story is both inspirational and educational. Discover valuable insights into the art of cooking, running a restaurant, building a positive mindset, and more. Stay tuned for a compelling episode filled with real-world examples and motivational anecdotes that will inspire any chef, restaurateur, or culinary enthusiast.Eric LaVine Instagram: Learn more about MarketScaleJoin the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/Visit Chef’s PSA for Books, Free eBooks, and More: https://chefspsa.com/Shop Chef’s PSA Merch to support the podcast: https://chefspsa.com/

DAVID BREEDEN THE CHEF OF CHEFS: From Appalachian Skate Punk to The French Laundry Chef!Join host André Natera on Chef's PSA as he sits down with the legendary Chef David Breeden. With an illustrious career spanning nearly two decades between Per Se and 13 years as the French Laundry's Chef de Cuisine, Chef David shares his incredible, unfiltered journey.From his Appalachian roots and agricultural upbringing to pivotal mentorship experiences, the evolution of his culinary philosophy, and the impactful stories that shaped his career, Chef David offers a profound reflection on his life in the culinary world. Learn about his transition from skateboarding dreams to becoming a renowned chef, the challenges he faced, and the priceless lessons he learned along the way from mentors. This episode is a must-watch for anyone passionate about cuisine and inspired by the stories of culinary legends.David Breeden Instagram:Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠Visit Chef’s PSA for Books, Free eBooks, and More: ⁠⁠⁠https://chefspsa.com/⁠⁠⁠Shop Chef’s PSA Merch to support the podcast: ⁠⁠⁠https://chefspsa.com/

Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they’ve built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much as the food.Nixta InstagramEdgar Rico Sara Mardanbigi Sponsored by Foods In Season.⁠⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠⁠https://chefspsa.substack.com/⁠⁠Visit Chef’s PSA for Books, Free eBooks, and More: ⁠⁠https://chefspsa.com/⁠⁠Shop Chef’s PSA Merch to support the podcast: ⁠⁠https://chefspsa.com/

What does it really take to build a successful career in today’s culinary industry?In this episode of Chef’s PSA, Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work.From the early days of opening Emmer & Rye to leading multiple concepts like Pullman Market, Chef Fink shares stories about career progression, partnerships, sustainability, and the mindset it takes to keep going—even when the odds are stacked against you.If you’re looking for hard-earned lessons and practical advice from one of Austin’s most respected chefs, this episode delivers.Kevin Fink InstagramSponsored by Foods In Season.⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠https://chefspsa.substack.com/⁠Visit Chef’s PSA for Books, Free eBooks, and More: ⁠https://chefspsa.com/⁠Shop Chef’s PSA Merch to support the podcast: ⁠https://chefspsa.com/

Join host André Natera on this episode of Chef's PSA as he sits down with Michelin Star Chef Phillip Frankland Lee, the mastermind behind renowned concepts like Sushi by Scratch, Pasta Bar, NADC Burger and the 'Not a Damn Chance' podcast.Together, they dive deep into the challenging journey of earning respect in the kitchen, maintaining a unique creative vision, and the art of building a high-performing team from scratch. Phillip shares his personal experiences and mindset for achieving culinary mastery, candidly addressing the delicate balance between the pursuit of perfection, immense pressure, and vital personal growth. This in-depth discussion covers what it truly takes to be the best, including real-life challenges, inspirations, the impact of social media on culinary arts, the importance of standards and accountability, learning from culinary mentors, and the fascinating world of culinary leadership. Don't miss their conversation about Phillip's new ventures, including rapidly opening restaurants, navigating legal challenges and his luxury bed and breakfast vision! This episode also delves into the enigma of Fancy Chef and much more!Tune in for invaluable insights for every chef, restaurateur, and aspiring culinary leader passionate about the culinary arts.Phillip Frankland Lee Instagramwww.foodsinseason.comJoin the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠https://chefspsa.substack.com/⁠Visit Chef’s PSA for Books, Free eBooks, and More: ⁠https://chefspsa.com/⁠Shop Chef’s PSA Merch to support the podcast: ⁠https://chefspsa.com/

Mental Health, Mentorship & Running a NONPROFIT Culinary School!Join André Natera on this episode of Chef's PSA as he welcomes back Top Chef Season 18 winner Gabe Erales and Mike Diaz from Oseyo in Austin, Texas. They dive into a range of critical topics, offering unique perspectives from their diverse culinary journeys.Discover insights on legendary figures like Jacques Pepin, Gabriel's intense experience in a French culinary competition, the paramount importance of mental health in the culinary industry, and the transformative benefits of mentorship. This conversation also sheds light on the challenges and immense rewards of running a nonprofit culinary school in Mexico through the Oido organization, which aims to provide life-changing opportunities for underprivileged youth. Tune in for an insightful, engaging conversation among chef friends, packed with lessons on cooking techniques, chef life balance, career advice, and building a sustainable kitchen culture.⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠Gabe Erales InstagramOido InstagramOseyo InstagramJoin the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/Visit Chef’s PSA for Books, Free eBooks, and More: https://chefspsa.com/Shop Chef’s PSA Merch to support the podcast: https://chefspsa.com/

CHEF ASHISH ALFRED: BAR RESCUE & The SHOCKING Truth About Running Restaurants!Join host André Natera in this engaging Chef's PSA episode as he chats with award-winning chef and restaurateur Ashish Alfred. Known for co-hosting Bar Rescue, Chef Alfred candidly discusses the raw realities of running a restaurant, the authenticity of reality TV, and his formative experiences working in France.This conversation delves into the crucial nuances of balancing culinary excellence with business pragmatism, the often-overlooked importance of physical fitness in the kitchen, and the evolving nature of the culinary industry. From mastering your social media presence as a chef to essential advice for aspiring restaurateurs, this episode offers a wealth of insider insights for chefs and food enthusiasts alike. Get the real story behind the scenes, from Bar Rescue challenges to building a sustainable restaurant business.Ashish Alfred InstagramFoods In Season Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/Visit Chef’s PSA for Books, Free eBooks, and More: https://chefspsa.com/Shop Chef’s PSA Merch to support the podcast: https://shop.chefspsa.com/

Join Chef André Natera for a vital conversation on mental health and wellness within the demanding culinary industry. This episode features esteemed guests Chef Harold Villarosa from Oko in Austin, Texas, and Beto Ortiz, the visionary founder of Humans of the Kitchen and the 86 Challenge.This discussion bravely dives into the intense pressures, burnout, and necessary culture changes in kitchens. They highlight the critical importance of structured environments and healthy practices for a sustainable culinary career. Learn directly about the groundbreaking 86 Challenge, an initiative encouraging chefs to prioritize holistic wellness over 27, 54, or 86 days. Get exclusive insights into how individual chefs and restaurant teams can adopt healthier lifestyles for a more balanced and sustainable future in the kitchen. This is a must-listen for anyone in the culinary world seeking support and solutions for chef well-being.The 86 ChallengeSign up here! Humans of the Kitchen InstagramHarold Villarosa Instagram⁠Sponsored by Foods in Season: Your trusted source for premium culinary ingredients.Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/Visit Chef’s PSA for Books, Free eBooks, and More: https://chefspsa.com/Shop Chef’s PSA Merch to support the podcast: https://shop.chefspsa.com/

Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More!Dive into an exclusive conversation on the Chef's PSA Podcast with host André Natera and Austin Chef Jo Chan. Known for her captivating run on Top Chef and her formative years in distinguished New York kitchens under culinary legends Jonathan Waxman and Marcus Samuelsson, Chef Jo offers unparalleled insights into the demanding yet rewarding culinary world.In this must-listen episode, Chef Jo Chan shares her unexpected entry and experiences on Top Chef, giving future contestants and fans a rare behind-the-scenes look at the competition. Discover her unique perspective on the significance of being a good diner, the vital value of mentorship in a culinary career, and personal stories from her own chef journey. Learn why staying humble is crucial and how to cultivate supportive leadership in the kitchen.Whether you're an aspiring chef, a Top Chef enthusiast, or simply a culinary enthusiast eager for authentic chef advice, this episode is packed with invaluable lessons and inspiration.Sponsored by Foods in Season: Your trusted source for premium culinary ingredients.Jo Chan Instagram⁠⁠⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠⁠Visit Chef’s PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef’s PSA Merch!⁠⁠⁠⁠⁠⁠⁠⁠🔗 SOCIAL MEDIAJoin our vibrant culinary community across all platforms! ⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA on TikTok⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA on X⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA Facebook ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

There’s a difference. In this solo episode of Chef’s PSA, André Natera shares raw insights from the James Beard Awards and a powerful reflection on what it really means to thrive in the kitchen. From his visit to Charlie Trotter’s legendary restaurant to the chaotic, beautiful reality of line life, this episode pulls back the curtain on the fantasy vs. the grind.If you’re dreaming of becoming a chef—or already deep in the hustle—this is your wake-up call.New episodes weekly. More tools for chefs at ⁠chefspsa.com⁠⁠⁠⁠⁠Foods In Season⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠⁠Visit Chef’s PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef’s PSA Merch!⁠⁠⁠⁠⁠⁠⁠⁠🔗 SOCIAL MEDIAJoin our vibrant culinary community across all platforms! ⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA on TikTok⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA on X⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chef's PSA Facebook ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠