In this episode of the Private Chef Podcast, I had the pleasure of interviewing Chef Jonathan Bruno, a seasoned private chef with over three decades of culinary experience. Chef Jonathan warmly shares his story, taking us back to his childhood when a simple act of making delicious pancakes for his father ignited his lifelong passion for cooking. As he recounts his early days, Jonathan humbly mentions his time as a dishwasher, where he embarked on his path to success. His determination and hard work propelled him upwards, eventually leading him to the coveted role of a private chef for high-profile clients. Throughout our conversation, Jonathan emphasized the sheer joy he finds in crafting food that brings happiness to people's lives as well as the importance of gradually unveiling different aspects of one's abilities to maintain surprises. Join me as I explore Chef Bruno's remarkable experiences and uncover the secret ingredients that have helped him thrive in the distinctive realm of private cheffing. You can now listen to this brand new episode of The Private Chef Podcast on: Apple -  https://tinyurl.com/y6rc8wbn Spotify  -  https://tinyurl.com/36sc3rjs Watch the full interview and subscribe for more videos Youtube  - https://www.youtube.com/@hanneshennche Let's Connect LinkedIn  -  https://www.linkedin.com/in/hannes-hennche/ Connect with Chef Jonathan Bruno LinkedIn  -  https://www.linkedin.com/in/jonathan-bruno-39409312/ Time Stamps [00:00:53] Culinary passion origins [00:03:35] American food industry [00:09:11] A serendipitous job opportunity [00:13:20] Crucial pieces for long-term relationship [00:16:21] Pantry dilemmas and excessive stocking. [00:19:25] Astounding wealth in this country [00:24:09] Inflation and salary comparison [00:30:09] The world is burning [00:35:15] The value of having help [00:38:30] Private chef's shocking revelations [00:42:45] Tipping and appreciation in work [00:46:50] Getting good by doing volume [00:49:51] Chefs advice for success [00:53:01] Portion control and plate size Quotes "I think at heart, we're all kind of people pleasers,  we make food to make people happy, pretty much." "Like we were like the kings of New York. And it was pretty cool." "So that's like an ocean of experience in itself that you're having." "We're working for the richest people on the planet and they're bitching about, oh, you bought too much milk." "The guy was worth twenty two billion dollars with a B, not a million. I'm like, I'm worrying about that. Really." "You're not looking for a chef, but you keep interviewing chefs like it's more they're looking for a slave who will do everything." "I made eighty six grand my first year there." "And to do it at a standard that most people don't, like it's not McDonald's, you know, like we're not we're making good food and making people happy." "I think that's a crucial piece." "Like those non-disclosures, they say that they don't really count anymore." "I mean, it seems to be that the harder we work, the luckier we get." "It feels good in hindsight, even so, it might have sucked because you don't get that appreciation when you go through the valley of pain, and they don't see it." #privatechefpodcast #privatechef #culinaryjourney #che