Chef’s PSA

The unfiltered voice of the professional kitchen.
Host of Chef’s PSA. Best-selling author.
Restoring the standards of the craft.

[Chef’s PSA @ChefsPSA]

How long should I cook it for?

[Chef’s PSA @ChefsPSA]

https://t.co/mC8cyBQZYn

[Chef’s PSA @ChefsPSA]

Moving from chef to CEO means letting other chefs shine instead of forcing your own culinary voice.

On the latest Chef's PSA, 3x James Beard Finalist Brian Lewis breaks down the exact expansion rules, organizational guardrails, and psychological strategies he used to scale a multi-restaurant hospitality group.

[Chef’s PSA @ChefsPSA]

Up Next on Chef's PSA! 3x James Beard Finalist Chef Brian Lewis.

[Chef’s PSA @ChefsPSA]

Stop bringing your chef a list of problems. We already know the kitchen is on fire. Bring a solution.
We are not in the problem business we are in the solutions business.

[Chef’s PSA @ChefsPSA]

It should taste better than it looks....

[Chef’s PSA @ChefsPSA]

If your restaurant cannot run without you standing on the line, you do not own a business. You just own a demanding job.

On the latest Chef's PSA, Chef Jason Dady breaks down the exact corporate infrastructure, social media hiring hacks, and corporate EOS frameworks he used to open a 25,000 sq ft food hall and hire 196 people in seven days.

Stop managing. Start scaling. Watch Ep. 207 now.
https://t.co/sye9J1m0td

[Chef’s PSA @ChefsPSA]

As someone in this profession would you send your food back and ask for your money back? Or leave silently and never return?

[Chef’s PSA @ChefsPSA]

Heinz is better than homemade ketchup in a restaurant. Why do chefs think otherwise?

[Chef’s PSA @ChefsPSA]

A chef's most important job is the human element. Take care of your team and take care of your guests. Success follows.

[Chef’s PSA @ChefsPSA]

Television rewards narrative. The kitchen rewards execution.

On the latest Chef's PSA, Bocuse d'Or Gold Medalist Matt Peters breaks down the reality of America’s Culinary Cup, handling the "too chefy" critique, and the exact science of Ducasse vs. Keller sauces.

[Chef’s PSA @ChefsPSA]

Was I the only one who forgot about Worlds 50 Best North America? Congrats to all the winners.
But @theworlds50best a little build up would be nice.
Group texts for the save, otherwise I would have missed it.

[Chef’s PSA @ChefsPSA]

CHEFS! MAKE IT TASTE GOOD FIRST. Microgreens cannot fix poorly cooked food.

[Chef’s PSA @ChefsPSA]

Chefs, your menu is too big!
How do I know?
Because you have 30 mediocre items and zero great ones.

[Chef’s PSA @ChefsPSA]

A Michelin Star doesn't solve your problems. It just trades them for a higher level of scrutiny.

On Ep. 205, Pitmaster Evan LeRoy drops absolute truth on the price of success, copycat culture in Texas BBQ, and the technical brisket science behind LeRoy & Lewis.

[Chef’s PSA @ChefsPSA]

Pro Tip: Learn to sauté with your non dominant hand.

[Chef’s PSA @ChefsPSA]

If you want to be a better chef, cook with people who are better than you.

[Chef’s PSA @ChefsPSA]

Every chef I know except 2 prefer Diamond Crystal over Mortons.

[Chef’s PSA @ChefsPSA]

Complaining about a lack of opportunity is just a lazy excuse for a lack of hustle.

[Chef’s PSA @ChefsPSA]

You don’t need millions in investor capital to open a restaurant. You just need to stop building massive, high-overhead spaces.

On Ep. 204, Michelin-starred Chef Phillip Frankland Lee breaks down how he scaled to 32 concepts—sometimes launching for as little as $10K.

Don’t trade the craft for a bad debt structure.

https://t.co/zPePlWyqc3