Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.

Together with host André Natera, they break down:

• The importance of mentorship in building chefs

• Station setup standards and the value of everyday tools

• How AI and kitchen display systems are reshaping communication

• Why chef growth is rooted in discipline, culture, and curiosity

This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.

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Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space.

They explore how to:

• Build trust with clients through authenticity

• Turn your culinary identity into a premium brand

• Use confidence, storytelling, and food presentation to stand out

• Transition from traditional kitchen work into entrepreneurship

• Navigate challenges—from burnout to business building

Whether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.

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Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique.

You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It’s a grounded, high-level episode for cooks, chefs, and wild flavor seekers.

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