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 | 46 | Founded | 4 months ago | Last Issue | 10 days ago |
| Active | |||||
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vendador.substack.comLatest Issues
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...
Tutorial: Butternut Squash Caramelle Pasta With XO Sauce & Turmeric Pickle Onion
Caramelle pasta, named after Italian candies for their playful shape, is a joy to make and even better to eat. Here is how to elevate caramelle pasta with 3 different flavor profiles.
Caramelle means candy in Italian, and that’s exactly wh...
Mise en Place Is Not a Cutting Board
Mise en place translates to “everything in its place.” It tends to be taught as the bowls and delis on a station before service. Onions in one. Garlic in another. Salt in a small ramekin within reach. The bowls are not the point.
Mise...
Recipe: Seared Scallops with Pea Purée and Morels
Spring gives you a window. Morels come up in late April, English peas hit the market at the same moment, and both are gone by the middle of June. This is the dish I cook when both are on the bench together (amongst many
Four components. Se...
Private Dining Operations Guide #7: Branding & What Your Name Should Mean
Bocuse. Robuchon. Keller. Achatz. What they built over decades was not a restaurant. It was an association. And that is the work.
Paul Bocuse doesn’t talk about his “brand voice.” He talked about cuisine, about France, about the cooks he t...
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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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