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 | 54 | Founded | 6 months ago | Last Issue | 9 days ago |
| Active | |||||
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vendador.substack.comLatest Issues
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...
Coffee-Roasted Leg of Lamb: A Cut That Rewards Patience
How a dark coffee rub and a slow roast turn one of the hardest-working cuts on the animal into something unforgettable.
Lamb has been a familiar ingredient to me for a long time. It was on the table constantly when I was growing up in Alba...
Cooking Without a Hot Line
In a restaurant, the gap between the pan and the guest is taken care of by a system. A hot line keeps proteins at temperature. A pass reheats, wipes, and checks every plate before it moves. Heat lamps buy you minutes. You finish a dish and...
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.
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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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