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 | 57 | Founded | 6 months ago | Last Issue | 8 days ago |
| Active | |||||
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vendador.substack.comLatest Issues
Octopus Bravas, Braised Then Charred
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...
Beet Terrine: A Root Vegetable Pavé, Layer by Layer
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...
Private Dining Operations Guide #11: Training AI to Run Your Back Office
What AI automations changed our lives to keep human-centered hospitality at the center of everything we do.
Last July, a client hosted a milestone birthday dinner on her back patio with ten courses and vintage pairings and did the thing we...
Private Dining Operations Guide #10: Hiring Your First Full-Time Assistant
When to make your first hire, what to give away first, and how to afford it. You can’t be the one doing all of it and still grow. Delegate to elevate.
There was a stretch where I was answering client inquiries at 4:00 AM (sometimes I still...
Why I Call Every Inquiry Myself
The fastest way to lose a booking is to make someone wait. Here is the rule we built Vendador on.
Most private dining starts the same way. Someone is planning a dinner at home. They are excited. They send a handful of inquiries to multiple...
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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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