Category: cooking

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

May 11, 2021April 17, 2026

Learn How to Start a Personal Chef Business with Chef Matt Collins

chef Matt Collins of Chef Collins Events in NJ

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About Matt Collins

Born in Freehold, NJ, Matt Collins has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.

meat and fruit salad by chef collins events

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He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell’s Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events.

On this Week’s Podcast

On this week’s Chefs Without Restaurants podcast we talk a lot about the personal chef business including client acquisition, marketing, customer demographics, what to charge, and being able to satisfy yourself creatively. We also discuss sourcing products, managing your time, and menu creation. Hear about his recent photoshoot, and learn who really created McGriddles.

learn how to be a personal chef and make food like this

Relevant Links and Where to Learn About Starting a Personal Chef Business

You can listen to the show on Podpage, Podlink, Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora, I Heart Radio, and everywhere podcasts are found.

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Matt Collins

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Matt’s Instagram

Matt’s Website

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

May 4, 2021April 17, 2026

Learn About Butchering and Charcuterie with Matt Levere

Learn about butchering an charcuterie with Matt Levere

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About Matt Levere

Matt Levere has been a butcher since 2009, after completing an apprenticeship at the University of Arizona Meat Science and Agricultural Lab in Tucson, Arizona. He spent 40 hours per week for six months learning not only how to slaughter animals humanely, but also how to utilize the whole carcass. Since then he’s worked in Arizona, Wyoming, Virginia, Washington D.C, Maryland, Massachusetts, England, and Italy, learning from the best chefs and butchers he could find. Tune in to the podcast if you want to learn about butchering and charcuterie.

About Matt the Butcher

Butchery has become a passion of Matt’s. Besides learning how to utilize the whole animal through new cutting techniques, he also enjoys curing meat and making charcuterie. He recently started a YouTube channel where he shows people how to make charcuterie at home. If you’re in the Washington D.C. area, Matt the Butcher meat products can be found at Vignola Gourmet Italian market in Rockville, Maryland.

On this Week’s Podcast

We talk about how he got into butchery after realizing he wasn’t going to be a marine biologist like he’d originally hoped. You’ll hear stories about his job at an upscale resort, and his adventures in Europe. Find out how Covid led to him breaking down meat shares, starting his retail meat business, and launching a YouTube channel.

Relevant Links and Where to Learn About Butchering and Charcuterie

You can listen to the show on Podpage, Podlink, Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora, I Heart Radio, and everywhere podcasts are found.

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Matt the Butcher

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Matt’s Instagram

Matt’s YouTube Channel

Matt’s Website

Connect with Matt on Facebook

Buy the book The Art of Beef Cutting – Kari Underly

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

April 27, 2021April 17, 2026

Learn About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar

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About Sarah Conezio and Isaiah Billington of Keepwell Vinegar and White Rose Miso

Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage crops. Because they’re former pastry chefs, they wanted pantry items that were as local and sustainable as the fresh ingredients they work with every day. Today, Keepwell Vinegar and White Rose Miso produce dozens of acid and koji-driven fermentations for chefs & bartenders alike. So, if you’d like to learn more about vinegar and miso, I think you’ll love this podcast episode.

On This Week’s Podcast

We talk about their culinary background, which includes working at Baltimore’s Woodberry Kitchen, and how they started making vinegar and fermented products. We discuss some innovative ways to use their items, and how to best store them. So, can miso expire? We discuss that. They also share who some chefs using their products are, and we get into the true cost of food. You’ll also learn about vinegar pie and sorghum molasses.

Relevant Links and Where to Learn About Vinegar and Miso

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora, I Heart Radio, and everywhere podcasts are found.

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Keepwell Vinegar & White Rose Miso

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Keepwell Vinegar Instagram

White Rose Miso Instagram

The Keepwell Vinegar Website

Keepwell Vinegar Facebook Page

Buy the book Acid Trip

Chefs and restaurants mentioned in this episode: Cadence Restaurant, Ari Miller, Johnny Spero, Reverie Restaurant, Woodberry Kitchen, Spike Gjerde, Randy Rucker, River Twice Restaurant, Ardent Restaurant, Justin Carlisle, Ariel Welch, and Michael Harlan Turkell

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

March 2, 2021March 1, 2021

The Chefs Without Restaurants Podcast – Episode 81 Chef Christina Pirello – Beating Terminal Leukemia Through Diet and Lifestyle, and Building the Christina Cooks Brand

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You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora and I Heart Radio.

On the Chefs Without Restaurants podcast this week I have chef Christina Pirello of Christina Cooks. After already losing her mother to cancer, Christina was diagnosed with terminal leukemia in her mid-20’s. Not wanting to undergo traditional treatment for cancer, she ultimately changed her diet and lifestyle, and her cancer went into remission. She’s been cancer-free for more than 35 years now.

Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She started a cooking show on PBS (and won an Emmy in her first season), and has published eight cookbooks. While Christina maintains a vegan diet, she isn’t preachy about it.

We talked about her early days working in a professional kitchen, her journey to wellness, and how she built and grew the Christina Cooks brand.
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Christina Pirello
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Christina’s Instagram
Christina’s Facebook
Christina’s Twitter
Christina’s YouTube
The Christina Cooks Website

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