This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood.  Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order. I'm delighted to have the opportunity to interview Chef Veronica Eicken, a Sonoma County native with over two decades of experience in the culinary industry. During our discussion, she shares the challenges that immigrants faced during the wild west era, as well as her personal connection to immigration as a first-generation American on her mother's side. Our conversation also delves into the delicate balance between personal preferences and client satisfaction, emphasizing the power of self-awareness and the importance of cultivating positive workplace relationships for career longevity. Chef Veronica has a diverse background, having worked in a range of settings, including commercial establishments and private estates serving high-profile clients. She's been a regular guest speaker at the Culinary Institute of America at Greystone in St. Helena, where she imparts her expertise on Retail Food Product Development. Additionally, she's earned the prestigious title of a two-time champion on The Food Network's Guy's Grocery Games. Tune in for an inspiring conversation that delves into the themes of self-awareness and resilience, as we celebrate the individuals who paved the way for a brighter future. Listen to this brand new episode of The Private Chef Podcast on: Apple -  https://podcasts.apple.com/us/podcast/self-awareness-balance-and-connections-with-chef/id1648363134?i=1000632419360 Spotify - https://open.spotify.com/episode/53XVCphAkkPacxkQ9QKkom Youtube - https://youtu.be/VyloYr5KKls Connect with Chef Veronica Eicken LinkedIn - https://www.linkedin.com/in/veronica-eicken-a3485419/ Time Stamps [00:01:29] Immigrants in the wild west [00:07:22] Private chef inspiration [00:11:29] Longevity in private chef tenure [00:14:51] A healthy working relationship [00:20:47] Transitioning from personal to private [00:23:13] Holding professional boundaries [00:28:26] Preferences of long-term guests [00:34:26] Taking care of employees [00:36:26] Treating staff with respect [00:40:07] Lifestyle adjustments for private chefs [00:44:13] Gaining clarity on your goals [00:49:31] Chefs with 30 years experience Quotes "It's just so amazing what people had to go through to improve their life." "You know what I love is that you said it's not coming from anywhere, but it's coming from inside."  "A tiny misstep can basically cost you the position." "It's like in a way, like when you come to maybe one of your favorite restaurants and the owner happens to be there in a way, and gives you a warm welcome, it like adds to the whole experience for a guest too."  "I feel like if a family is willing to treat you well, respect you, appreciate you, people are willing to take sometimes less money than working for somebody who treats them like a douche where you just want to price in the pain and actually charge them more because you have to put up with them." "Be bold in what you want for your life, and you will find it." "You don't have to fit into somebody else's box." #privatechefpodcast #privatec