
Inside Chicago's Vendador Private Dining. Hospitality is not a service, it is devotion. Private Chef Operations Guides
| Platform | Pricing | Freemium | Publishes | Daily | |
|---|---|---|---|---|---|
| Issues | 60 | Founded | 7 months ago | Last Issue | 4 days ago |
| Active | |||||

Who you let into a client’s home, how to (legally) organize them, and how they get paid on time.
For years we only hired highly-experienced people. Every server on our roster came out of a Michelin restaurant. Then we hired someone with no...
Vendador turned five last week.
I remember driving my 2011 Nissan Altima to cook a dinner in someone's home in 2021, a box of plates from Goodwill in the trunk, a couple bottles of wine in my backseat, having been up since 4am designing my...
Learn how to make amazing sauces.
For most Chefs, being a saucier in a great restaurant is an incredibly high accolade and a huge honor. You might as well be the Chef de Cuisine at that point.
I say that half-jokingly, but truly, to mast...
Octopus has an unfortunate reputation. Chefs who will break down a duck without blinking an eye see a whole Spanish octopus at the market and keep walking. Guests at restaurant might have only had it chewy. The reason is, its almost all col...
How I turn beets, potatoes and rutabaga into a crisp, rich terrine.
Root vegetables don’t get nearly enough credit. I think people file them away as the supporting cast, the thing that sits next to the protein, but I’ve never seen it (or a...
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| Subscribers | Engagement | 70 | Monthly Web Visits | ||
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The writers behind this newsletter.
Executive Chef & Founder of Vendador, Chicago's premiere Michelin-trained Private Dining Company. Teaching technique and improving business operations for Private Chefs. Hospitality is not a service. It is devotion.
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