At the Private Pass
Chef Francis PascalInside Chicago's Vendador Private Dining. Hospitality is not a service, it is devotion. Private Chef Operations Guides
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 50 | Founded | 4 months ago | Last Issue | 10 days ago |
| Active | |||||
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vendador.substack.comLatest Issues
Chicken Ballotine: A French Technique Worth Slowing Down For
How to make a Chicken Ballotine stuffed with a truffle mousse that elevates poultry to an unexpected delicacy.
Ballotine is one of those classic French techniques I've come to really appreciate the longer I cook.
The Gentlest Way to Cook Fish
Most fish gets cooked too hard at home. The pan is screaming, the fillet goes in cold, the outside tightens before the center is warm, and what lands on the plate is dry at the edges and cool in the middle. Olive oil poaching is an amazing...
Private Dining Operations Guide #9 — Choosing Insurance Coverage
A plain walk through every policy that stands between a burned countertop and a closed business.
When I started Vendador in 2021, formed the S corp, and registered the business, I bought a basic general liability policy and didn’t look muc...
One Ingredient Can Carry Both Sides of a Dish
There is a habit in cooking when you are tired or stuck. Something on the plate feels heavy, or flat, or close to working but not quite there. The instinct is to reach for another ingredient: a new acid, adifferent herb, another component t...
Private Dining Operations Guide #8: Licensing & Legal Setup
The line between personal chef services and catering businesses changes the entire legal foundation of your work - with pros and cons.
A personal chef who cooks exclusively in clients’ homes is operating as a service. The legal category is...
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| Subscribers | Engagement | 71 | Monthly Web Visits | ||
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Authors
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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