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