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
41 episodes
40 - What You Should Know Now — Wrapping Up the First 40
If you’re listening to this episode, you didn’t just find the show — you stayed.This milestone episode closes out the first 40 conversations of The Become A Personal Chef Podcast by zooming out and reflecting on what this journe...
39 - Get It in Writing — Why ‘Nice’ Was Costing Us Money
There’s a phase almost every personal chef goes through.I call it the nice phase.You’re flexible. You’re accommodating. You don’t want to scare anyone away.So you say things like: “I’ll j...
38 - What No One Tells You About Being in Someone Else’s Kitchen
No one tells you this when you become a personal chef: the job isn’t just about food.It’s about stepping into other people’s lives—their routines, pets, habits, surprises, and most meaningful moments—and doing your work with gra...
37 - The Sunday Night Panic That Shouldn’t Exist
That Sunday night anxiety? The half-written menus, scattered notes, and feeling like you’re already behind?That’s not creativity struggling. It’s structure missing.In this episode of The Become A Personal Chef...
36 - Why Japanese Cuisine Changes the Trajectory of a Personal Chef Business
What if one service could instantly change how clients perceive you — without louder marketing, more hustle, or explaining your worth?In this episode, Louie Montan unpacks why Japanese cuisine experiences act as a silent authority...
35 - Your Knife Bag Is NOT Enough — Why Professional Tools Make or Break Your Cook Day
Every personal chef remembers the moment they open a drawer and think, “Oh no.”In this episode of The Become A Personal Chef Podcast, Louie Montan breaks down why relying on client kitchens is one of the fastest ways to l...
34 - The One Service That Quietly Turns Personal Chefs Into the Obvious Choice
There is one service that quietly changes how clients see personal chefs — and it has nothing to do with trends, politics, or food labels.In this episode of the Become A Personal Chef Podcast, Louie Montan breaks down why vegan ...
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....
