How Much Should YOU Charge Clients as a Private Chef?

In this clip, Chris & I discuss charging for services, flexibility, valuing your time, and how to "level up" your client list.

Full episode 🎙→Podcast: http://geni.us/emulsionpodcast

Oh, how the turn tables.

I had the pleasure of sitting down with Chris Spear of the #ChefsWithoutRestaurants podcast, and he agreed to let me repurpose our conversation as an episode of #TheEmulsion - hope you folks enjoy this one and be sure to follow Chris below 👇

CWR: https://chefswithoutrestaurants.org
Chris on Twitter:   / prfctlitlbites  

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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.

I host a weekly podcast called The Emulsion http://geni.us/emulsionpodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.

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Justin Khanna

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