Stories from a real-life private chef; whole-foods based recipes; travel logs; and personal insider scoops on how to run a kitchen effectively.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 49 | Founded | 2 years ago | Last Issue | 32 hours ago |
| Active | |||||
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Beer-Smothered Ravioli
A weeknight dinner made in under 30 minutes for less than $20.00.
Dear Reader,
(HOW TO PICK) FRUIT 🍒 🍉 🍓
Dear Reader,
Picking out the “best” watermelon is overwhelming, and it’s a common household experience to have your avocados go bad as soon as you get them home; your berries mold once you turn your back to them; your bananas are too ripe;...
A PEACHY SALAD 🍑
Summer in the mountains means peaches from the Palisades, which means a chopped salad with said peaches, an assortment of vegetables, and crumbled feta.
I love summer! Produce becomes seasonal and everything starts oozing with flavor. The...
Summer,
WE ALL HAVE HIGH HOPES FOR SUMMER, DO WE NOT?
Summer resonates with our inner child; that feeling of being as free as we please, doing whatever we’d like to do, and the potential of even perhaps finding a moment of boredom.
I sit in th...
A Pull Towards Home
Dear Reader,
It’s been too long since I wrote and I can’t help but become quite frustrated with the lack of room in my schedule for such endeavors as sharing new recipes, thoughts, and stories here on Substack.
To be quite frank th...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Confessions of a Private Chef.
| Subscribers | Engagement | 61 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Insight into the world of a private chef: creating space at the table, helping you cook for your loved ones, and showing you how to care for your kitchen.
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