Become A Personal Chef
The personal chef life is wild, profitable, meaningful — and absolutely not for the faint of heart. Join Louie as he spills the truth about clients, confidence, pricing, lifestyle, and everything they never taught you in culinary school. Come for the stories… stay for the transformation.
Episodes
34 episodes
33 - Cooking Blindfolded? No Thanks — Why Allergies & Intolerances Can Make or Break Your Business
Here’s an uncomfortable truth: clients don’t always understand their own allergies—and that gap becomes your responsibility.In this episode of The Become A Personal Chef Podcast, Louie Montan breaks down why alle...
32 - The Day I Learned Confidence Is Quiet
Your first cook day isn’t dramatic. It’s quiet, nervous, careful—and deeply formative.In this episode of The Become A Personal Chef Podcast, Louie Montan reflects on the first real cook day and the moment he realized conf...
31 - Sharks, Brides & Confidence — How to Lead Clients Without Fear
Clients don’t hire personal chefs to follow them. They hire chefs who can lead them.In this episode of The Become A Personal Chef Podcast, Louie Montan breaks down what real confidence looks like in high-pressure client s...
30 - What I Thought This Business Was… vs. What It Actually Is
Most chefs think being a personal chef means cooking all day. The reality is very different—and once you see it clearly, everything gets easier.In this episode of The Become A Personal Chef Podcast, Louie Montan pulls bac...
29 - If Talking About Price Makes You Uncomfortable, It’s Not Because You’re Bad at Sales — It’s Because No One Ever Taught You How Professionals Actually Sell.
If talking about price makes you tense, awkward, or hesitant—this episode is for you.In this episode of The Become A Personal Chef Podcast, Louie Montan reframes sales for chefs who don’t want to be pushy, persuasive, or “salesy,”...
28 - Why Too Many Choices Feels Like Bad Service — How Menus Quietly Sell for You
Chefs think choices are generous. Clients experience them as stress.In this episode of The Become A Personal Chef Podcast, Louie Montan breaks down why oversized menus slow approvals, create confusion, and quietly drain b...
27 - Burnout Isn’t a Badge of Honor — It’s a Warning Light
If cooking feels heavier than it used to… this episode is for you.In this episode of The Become A Personal Chef Podcast, Louie Montan talks honestly about burnout—why it hits personal chefs differently, how it creeps in quietly, a...
26 - Before You Cook, You Scout — The Kitchen Walkthrough That Saves Your Sanity
Surprises don’t make you better. They make you reactive—and reactive kills calm.In this episode of The Become A Personal Chef Podcast, Louie Montan explains why the kitchen walkthrough is one of the most overlooked profes...
25 - Client Red Flags: The Ones Who Don’t Deserve Your Apron
Not every client deserves a personal chef. And not every client deserves you.In this episode of The Become A Personal Chef Podcast, Louie Montan walks through the client red flags every chef eventually meets—the ...
24 - Why Great Food Fails in the Fridge
Here’s a hard truth most personal chefs don’t want to admit: your food isn’t judged on cook day.It’s judged three days later—standing in front of the fridge, tired, hungry, and reheating it the wrong way.In this episode o...
23 - The Personal Chef’s Mindset: Calm in the Chaos
This episode isn’t about pricing, niches, or marketing. It’s about who you become when things go sideways.In this episode of The Become A Personal Chef Podcast, Louie Montan explores the mindset that separates chefs who b...
22 - Signature Services: How Personal Chefs Stop Selling Meals and Start Selling Meaning
If someone asked your last client why they hired you, what would they say?“Great menu”… or “They understood exactly what we needed”?In this episode of The Become A Personal Chef Podcast, Louie Montan break...
21 - The Magic of Your First Signature Service
There comes a moment in every personal chef’s journey when the goal quietly changes.At first, you just want clients. Then you realize you want the right ones—the ones who recognize quality, talk about you, and don’t rep...
20 - Stop Taking Every Client — How to Find the Ones Who Fill Your Cup
The Ideal Client Profile Worksheet EpisodeEvery personal chef has that client—the one who looked perfect on paper but quietly drained the joy from the work.In this episode of The Become A Personal Chef...
19 - Why Missing Salt Costs More Than You Think — The Pantry Essentials That Save Your Cook Day
Missing salt doesn’t seem like a big deal — until it sends you to the grocery store three times in one cook day.In this episode of the Become A Personal Chef Podcast, Louie breaks down why pantry maintenance is one of the most o...
18 - Infused Cuisine: How Personal Chefs Enter Cannabis Responsibly, Professionally, and Profitably
Infused dining isn’t edgy, experimental, or about getting people high. It’s about control, trust, and responsibility—and most chefs aren’t prepared for that.In this episode of The Become A Personal Chef Podcast, Louie Mon...
17 - Why Executives Don’t Care How Creative You Are
What corporate clients actually pay forIf you think corporate and executive clients are hiring you for creativity, personality, or flashy menus, you’re already losing this market.In this episode of The Become A Personal Che...
16 - The Interview: How to Lead With Confidence (Even If It’s Your First Time)
Your first real client interview can feel intimidating—racing heart, tight stomach, and the fear of saying the wrong thing.But here’s the truth: clients aren’t listening for perfect answers. They’re listening for confidence....
Episode 14 - Stop Selling Meals If You Want To Make More Money
Stop Selling Meals If You Want to Make More Money Subtitle: Why memorable chefs don’t compete on pricePodcast Description:If clients keep asking “How much do you charge?” before they ask anything else, this ...
15 - The 10 Website Fixes That Get Personal Chefs More Clients (Without Posting More)
You can be an incredible chef—and still lose clients before they ever talk to you.Not because your food isn’t good. Not because you’re not trying hard enough. But because your website quietly pushes people away.I...
EPISODE 13 — The Interview, The Meet & Greet, and The Close
Your client consultation is your audition — and most chefs wing it. Here, I walk you through the structure, psychology, and subtle signals that help you build trust fast, guide the conversation with confidence, and close the booking wi...
EPISODE 12 — Niche Up With International Cuisine: The Experience Edition
Now we take your niche and turn it into a show. Not literally, but kind of. We explore how cultural storytelling, atmosphere, music, ingredients, plating, and sensory moments transform a dinner into something clients talk about for...
EPISODE 11 — Niche Up With International Cuisine: The Specialist
Want to become unforgettable? Become the go-to chef for a specific cuisine. Whether you love Thai, Italian, Caribbean, Mediterranean, or Middle Eastern flavors, specialization creates instant recognition and premium pricing opportuniti...
EPISODE 10 — Do You Want This Life? Step One of Starting Your Personal Chef Business
Before you dive into licenses, menus, and branding… you need to know whether this lifestyle is truly for you.We take a clear-eyed look at the freedom, the responsibility, the unpredictability, and the joy of building a business in other ...
EPISODE 9 — A Personal Chef Story: Behind the Apron on a Real Client Night
Ever wonder what a personal chef’s evening really looks like? This episode is a cinematic walk-through of a real service: the setup, the energy, the small crises, the big wins, and all the behind-the-scenes moments you’ll never forget.It...
