We are honored to welcome Richard Vanderplas, a distinguished private chef based in New York. Chef Richard brings extensive expertise as a global restaurant consultant, a traveling chef and the owner of Edenopolis. He talks about his culinary journey and how his unique event styling, featuring colorful and diverse table setups, developed from his early days in catering and became a signature aspect of his work. Chef Richard also discusses the significance of regional and home-cooked food and the impact of passionate cooking in the culinary world.    Join us to discover Chef Richard's nearly two-decade-long culinary adventure, his creative methods, and his approach to private chef services. Listen to this brand new episode of The Private Chef Podcast on: Apple - https://podcasts.apple.com/us/podcast/event-styling-and-catering-chef-richards-creative/id1648363134?i=1000644358204 Spotify - https://open.spotify.com/show/3soRc6nLGJJsOBb9WxVaiC Youtube - https://youtu.be/SbGeTgqhVxQ Connect with me on LinkedIn LinkedIn - https://www.linkedin.com/in/hannes-hennche/ Connect with Chef Richard Vanderplas Instagram - https://www.instagram.com/edenopolis Website - https://www.edenopolis.com/ 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. Time Stamps 00:00:35 - The Art of Table Setting 00:01:00 - Chef Richard's Career Beginnings 00:01:43 - Origin of Cheese Boards in Events 00:02:15 - Chef Richard's Design Philosophy 00:02:51 - Building a Consistent Team 00:05:08 - The Business Side of Culinary Arts 00:06:27 - Designing a Catering Table Layout 00:07:10 - Centerpieces and Balance in Table Design 00:08:02 - Asymmetry and Symmetry in Event Styling 00:09:05 - Color Coordination for Events 00:12:42 - The Importance of Food Presentation 00:14:17 - Regional and Home-Cooked Foods 00:15:10 - The Significance of Trying Local Dishes 00:20:03 - Documenting Inspirational Food Experiences 00:27:10 - Diversity of Regional Cuisines 00:31:06 - Advice for Chefs in Unhappy Work Environments 00:33:10 - Chef Richard's Career Progression 00:37:06 - Choosing the Right Work Environment 00:42:19 - The Simplicity of Life and Social Media's Impact 00:48:07 - The Benefits of Streamlining Food Preparation 00:49:19 - Profit Margins in Catering for Luxury Clients Quotes "The artistic part naturally flows from me. I don't need to spend even a moment thinking about it because it's always there." "Chefs should love their job or they should quit because it is a very difficult job. It's not always fun. And if your heart isn't in it, you get out of the kitchen because you're going to hurt people." "You can actually make a lot of money serving regular people, not necessarily people with a super high income, but ordinary people." "The reason I was able to do this so efficiently is because I really thought about the technology and the systems to making the, this simple menu work." #theprivatechefpodcast #privatechef #chef #culinaryjourney #eventsty