The Joy Premium and How it Relates to Charging for Your Work – with Cook and Storyteller Jonathan Bardzik

The Joy Premium and How it Relates to Charging for Your Work - with Cook and Storyteller Jonathan Bardzik

About Jonathan Bardzik

This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TedX stage, written 4 books, and his new television series, Jonathan’s Kitchen: Seasons to Taste recently debuted on Revry. His work has been covered by USAToday, The Washington Post, and Food Network Magazine. Overcoming hurdles, including once setting the Christmas dinner table on fire, Jonathan celebrates 10 years in business this month.

quinoa tower by chef jonathan bardzik

On This Week’s Podcast

On the show, we talk about how he started his cooking and speaking career, and he shares his advice on how you can start too. We discuss why he wanted to write cookbooks, and some tips for those listeners who might want to do the same. We talk about his new TV show, and improvisation while speaking and cooking. Jonathan also explains what the joy premium is, and how it’s related to charging for your work. How much joy does a dinner bring you? If you’re excited about an event, maybe you’d be ok with charging less. If it seems like the client might be challenging, and this is just a transactional event, you’d better get that money. What are your thought’s?  Feel free to comment on Facebook, Instagram or shoot me a DM or email.

washington dc chef jonathan bardzik cooking at the farmer's market

And next week is episode 100. I think this is quite the milestone. The episode will still be about food, but my guest is an actor whose resume includes the TV show Cobra Kai. Intrigued? Come back next week.

tacos by chef jonathan bardzik

Relevant Links and Where to Learn About Jonathan Bardzik

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Jonathan Bardzik

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Jonathan’s Instagram https://www.instagram.com/jonathanbardzik/

Watch Seasons to Taste https://watch.revry.tv/details/35368

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

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If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Keys to Running a Successful Personal Chef Business – Earl Arnette III of Steez Catering

chef earl arnette III of steez catering in baltimore
chef earl arnette III of steez catering in baltimore on running a successful personal chef business

About Earl Arnette III and This Week’s Podcast

On this week’s podcast I have Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland.  This is one of our “Meet a Member” episodes. You’ll learn about his business, and we discuss topics like going to culinary school, what he wished he knew before starting a business, and mentors.

This Week’s Sponsor

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

Relevant Links and Where to Learn About Earl Arnette III and Steez Catering

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Earl Arnette III – Steez Catering

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Steez Catering Instagram 

Steez Caterng Facebook

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CONNECT WITH US

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SUPPORT US ON PATREON

Get the Chefs Without Restaurants Newsletter

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Check out our other website (it has different stuff) https://chefswithoutrestaurants.org

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Join the conversation on Twitter

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

Watch on YouTube

About Chefs Without Restaurants

A Conversation with Daniel Gritzer, Culinary Director of Serious Eats – Part 1

serious eats culinary director daniel gritzer
serious eats culinary director daniel gritzer

 

About Daniel Gritzer and This Week’s Podcast

On this week’s podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director of Serious Eats.  I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part one of two.

We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You’ll hear about the ins and outs of Serious Eats, and you’ll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn’t blend olive oil in a blender? We get into that.

This Week’s Sponsor

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

Relevant Links and Where to Learn About Daniel Gritzer and Serious Eats

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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DANIEL GRITZER

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Serious Eats Website 

Daniel’s Instagram 

Daniel’s Twitter 

Serious Eats Instagram

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CONNECT WITH US

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SUPPORT US ON PATREON

Get the Chefs Without Restaurants Newsletter

Visit Our Amazon Store (we get paid when you buy stuff)

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Check out our other website (it has different stuff) https://chefswithoutrestaurants.org

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

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

Watch on YouTube

About Chefs Without Restaurants

The Chefs Without Restaurants Podcast – Episode 17 Chef Krystal Mack on Using Food as a Tool for Social Design

The Chefs Without Restaurants Podcast – Episode 17 Chef Krystal Mack on Using Food as a Tool for Social Design

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut & Ube Croissants and Purple Sweet Potato Pie.

·         Using food as a tool for social design

·         Decolonizing our relationship with food 

·         Imposter syndrome

·         Culinary traditions, “ethnic” food and “classical cooking”

·         Collaborations

·         Food influencers

·         and so much more

Book recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St Clair

Podcast recommendation: 99% Invisible

Check out Krystal’s Patreon and IAO Studio

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Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

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Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 75 Ryan Dumapit – When Passion Doesn’t Pay The Bills

Pastry chef ryan dumapit on the chefs without restaurants podcast

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

Welcome to the Chefs Without Restaurants podcast. I’m your host Chris Spear. On the show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who took a different route. They’re caterers, research chefs, personal chefs cookbook authors, food truckers, farmers, cottage bakers and all sorts of culinary renegades. I myself fall into the personal chef category, as I started my personal chef business Perfect Little Bites 10 years ago. And while I started working in kitchens in 1992, surprisingly, I’ve literally never worked in a restaurant.

On this weeks show I have Ryan Dumapit. He has a degree in pastry arts, and food service management. But Ryan doesn’t have a singular path in the food industry. In fact, he also went to school for IT, and has worked for a point of sale company, as well as a fitness company. We talk about many of the positions he’s held including being a district manager for a contract food service company, and working logistics for a large grocery chain. He also partnered with a mutual friend of ours on a catering project called called Fil Amazing Foods, and has his own desserts company called CaSey B’s. Unfortunately, due to the Covid pandemic, both of these ventures have been put on hold for a while. 

Ryan is a first generation Filipino American, so we talk about Filipino food, and his experience growing up. He also talks about about job choices, and the struggle of doing something you love for career, vs having a job that can pay the bills.

And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org to sign up for our mailing list. The link can also be found in the show notes. 

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Ryan Dumapit
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CaSey B’s Instagram 
CaSey B’s Facebook 
Fil Amazing Food’s Instagram 
Fil Amazing Food’s Facebook 

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CONNECT WITH US

 ================

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.