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. In this week's episode, we have the pleasure to hear from Chef Rheberson Britto, a renowned food enthusiast and a private chef serving the ultra-high-net-worth individuals in London. Chef Rheberson generously shares his remarkable experiences in preparing gourmet dishes for prestigious events like the G7 Conference and Wimbledon finals, while also discussing his personal journey from working in restaurants to serving in private households. Throughout the conversation, he underscores the significance of culinary versatility, adaptability, and the perpetual pursuit of knowledge to successfully delight elite clients. He also discusses the value of starting from the bottom and continuously updating oneself in the industry. Listen to this brand new episode of The Private Chef Podcast on: Apple -  https://podcasts.apple.com/us/podcast/the-art-of-serving-the-uhnw-clients/id1648363134?i=1000633989382 Spotify - https://open.spotify.com/episode/3lq5UVWwvb71XwHK1dW8Pg Youtube - https://youtu.be/BP0LMOqHONA Connect with Chef Rheberson Britto LinkedIn - https://www.linkedin.com/in/rheberson-britto-81183516b/ Instagram - https://www.instagram.com/private_britto Facebook - https://www.facebook.com/rheberson.britto Time Stamps [00:01:18] The journey to becoming a private chef [00:05:13] Investing in yourself every day [00:09:19] Nutrition science contradictions [00:14:12] Shifting palates and sugar reset [00:24:05] Adapting to a new environment [00:29:30] Finding a job through connections [00:36:04] Indian cuisine and its influence [00:39:05] Labor costs in Indian cuisine [00:45:29] Tough environment in restaurant kitchens [00:47:40] Connecting with chefs and exchanging ideas Quotes "You must be very creative." "If I know every single step in the ladder, I will value the top a lot more, because I know what it took." "If you always have to do everything from scratch on a very last minute, it can be very hard to pull off like an elevated experience." "It is not only about knowing how to cook, you need to understand palate, and mental health. You need to be a bit sensitive and have knowledge of different techniques, different cuisine. " "They were looking for someone with nutritional knowledge that used to work with dietitians, nutritionists." "It takes a lot of commitment, and in the industry from a restaurant, it's completely different." "But then if you try to reproduce the same cuisine, maybe in a more labor, where labor is more expensive, like in Europe or in the US,  a chapati that costs you maybe 15 rupees in India, which is like a quarter in the US, will cost you $5 in New York." "We forget to value that. Because only the tips don't really help much. You know, the industry needs a hero to change the system." "When they talk, they stop to talk about food." #privatechefpodcast #privatechef #chef #cheflife #culinaryjourney #c