Chef's PSA

If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs.Chef and hospitality leader Franck Desplechin joins André Natera to talk about success, fulfillment, and what actually sustains a long culinary career. From leadership and storytelling to generational shifts and luxury hotel kitchens, this is a reflective conversation for chefs who’ve started questioning the finish line.Franck on InstagramLinks & Resources Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef’s PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this.Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way.They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand.This episode is practical, technical, and grounded in real kitchen experience.Jess Pryles on InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Barbecue is built on fire, discipline, and pressure.Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef’s PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level.Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical wellness are as critical as technique. This episode gives a clear view of what it takes to maintain excellence in one of the toughest culinary crafts.Leonard Botello IV on Instagram : https://www.instagram.com/leo_botello_iv/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20

Knife work is the foundation of cooking, and most chefs never learn it correctly. In this episode of Chef’s PSA, Andre Natera sits down with Don Smolik (Study The Blade) and knife maker Kolter Livengood to break down knife maintenance, sharpening technique, steel selection, blade geometry, stone care, and how to choose the right knife for your work.They cover personal stories from the kitchen, common mistakes, and the real method behind effective knife care. If you’re a chef, line cook, or culinary student, this is essential listening.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Chef Works → https://www.chefworks.com/ — Code chefspsa20Study The Blade on Instagram → https://www.instagram.com/studytheblade/Kolter Livengood on Instagram→ https://www.instagram.com/livengood_grindhouse/