Pierre Khodja knows that being a mentor, and passing on his knowledge, is the most precious gift he can bestow on an industry that almost killed him. He bounced back. Resilience? His second name.
Rich wants to help make a better industry for all, and the chef life doesn’t have to be hard and abusive. I’m right behind him.
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Mark Baylis, from a big journey through cooking for hatted restaurants found his niche as a corporate chef. Now he has a life!