Being a personal chef offers rewarding experiences, like travel and meeting new people. In this brand new episode, Chef Jhonene Joy Breaux shares her journey from New Orleans to Los Angeles and beyond explores diverse culinary scenes. Connecting with people and making them feel special led her to become a personal chef, interacting with clients in their homes and potentially traveling with them. Despite challenges like new kitchens and language barriers, Chef Johnene finds fulfillment. She also reveals how even affluent clients, including celebrities desire comforting, familiar meals. Don't miss out this fascinating discussion with Chef Joy as she delves into the importance of meeting clients' genuine desires, prioritizing authenticity and flavors, and unlocking the keys to thriving client relationships. This new episode of The Private Chef Podcast is available on: Buzzsprout  → https://bit.ly/3yhRWBC Apple  → https://apple.co/3V6jaF0 Google Podcast  → https://bit.ly/3CiXQ6R Spotify  → https://spoti.fi/3SJHM51 Podchaser  → https://bit.ly/3rvHlz9 Deezer  → https://bit.ly/3V5av5R Player FM  → https://bit.ly/3SWehMX Watch the full interview and subscribe for more videos Youtube  → https://bit.ly/3EulIHe Connect with Chef Johnene LinkedIn  →  https://www.linkedin.com/in/johnene-breaux-905b32b0/ Instagram →  https://www.instagram.com/chefjohnenejoy/ Tiktok  →  https://www.tiktok.com/@chefjohnenejoy Youtube  →  https://www.youtube.com/@johnenejoy7677 Timestamps [01:31] Chef life and jetlag [03:28] Becoming a personal chef [07:00] People are human [10:08] The reality of a chef's journey [14:08] Adjusting to different kitchens [19:02] Realizing we are all the same [21:26] Cultural differences in communication [25:05] Privacy and professional boundaries [29:03] Taking life to the next level Quotes "They want to have lobster like they just want good food in the comfort of their own homes." "I like to remember that thing that they love and like." "I just was very authentic and it was it was good." "We did three tours, one European tour. So I was able to really like see a good bit of the world cooking gumbo and catfish and all of those things." "I know what he expects from me."  "And that's the thing, you know, people think kitchen is a kitchen, food is food. But when you get in a different kitchen environment, everything takes like twice as long." "You would think because you don't I don't I'm not thinking about that when I'm going to these places. I'm just thinking like, oh, I'm going to go to the store. But like when you get there, it's like, oh, the markets have this or they don't have that. I close at this time. It's like, oh, I forgot I'm going to a totally different part of the world. Like it's not going to be the same." "I was talking to these people and they talk just like, like they talk just like me."  "You might not know English. I might not know French, but we know energy." #theprivatechefpodcast #privatechef #cheflife #culinary #celebritychef