There are plenty of stand-out statistics when it comes to food and beverage trends in consumers' habits and market conditions. 2023 restaurant trends are no different.

This conversation about leadership and “What Every Senior Executives Can Learn From Top Chefs” with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin, TX back in March. Obviously, with the pandemic situation the event was canceled and we recorded our discussion about leadership as an episode for my podcast “flavors unknown”.

Chef's PSA is a podcast for cooks and chefs on how to become better, and what it's like to work in the culinary world. I talk about what it takes to really be successful as a chef. If you're interested in being a great chef or if you're just interested in learning more about what it takes to make it in a professional kitchen then this is the podcast for you.

In today’s episode, we bring back André Natera, a professional culinary consultant, author, and a chef with over 27 years of experience, working alongside Michelin-starred chefs. André is the author of a new book, Chef’s PSA: How Not to Be the Biggest Idiot in the Kitchen, a comical guide for people just starting their culinary career. He has led culinary teams at some of Dallas’ most acclaimed restaurants, and became the regional executive chef for Omni Hotels. Since then, André has been inducted into the Epicurean World Master Chefs Society (WMCS) for almost a decade now, and he continues to serve as a culinary council member for the prestigious Ment’or BKB.

A place where Chefs and Cooks of all levels can come together and agree that we need to raise the bar in the kitchen. Chef’s PSA is that source of information, it is the unwritten rules of the kitchen that you’re never told and also forgot to tell. The podcast is where I share my thoughts and opinions on the culinary and restaurant industry. My goal is to help cooks and chefs of all levels become better at what they do.

A place where Chefs and Cooks of all levels can come together and agree that we need to raise the bar in the kitchen. Chef’s PSA is that source of information, it is the unwritten rules of the kitchen that you’re never told and also forgot to tell.