A Private Chef Survival Guide

I spent the first twenty-five years of my career managing restaurants, from fast food to casual family dining to fine dining, as well as extensive catering events for up to seven hundred people.

From there I entered "The Private Chef World." For the last eight years, I've been a private chef on dive boat charters, for Alaskan fishing lodges, and at estates in both Florida and Tennessee.

I'm giving you my boiled down years of experience in this multifunctional cookbook/success manual.

I've cre...