I'm delighted to introduce Chef Margot Olshan, a culinary veteran with an impressive 25-year tenure in the industry. Chef Margot's multifaceted career has included hosting "Everyday Food" on PBS, running her own restaurants, sharing her culinary wisdom as an instructor, and serving as a seasoned private chef for the most discerning high-end clientele.

Chef Margot traces her culinary passion back to her travels and the discovery of new flavors that ignited her love for cooking. She shares her progression from baking pastries to becoming a dedicated culinary instructor and ultimately working as a private chef for affluent households. Her unwavering passion and dedication to delighting people through her culinary creativity ultimately paved the way for her success in the private service industry.

Listen to this brand new episode of The Private Chef Podcast on:

Apple - https://podcasts.apple.com/us/podcast/expert-culinary-insights-from-seasoned-instructor-and/id1648363134?i=1000633239402
Spotify - https://open.spotify.com/episode/79qWuXOe9rxdRLEDJjv6Lo
Youtube - https://youtu.be/KRB5lYPc9yg

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Connect with Chef Margot Olshan

LinkedIn - https://www.linkedin.com/in/margot-olshan-6584635/
Twitter - https://twitter.com/CHEFMO


Time Stamps

[00:01:10] Travel as culinary inspiration
[00:04:17] School closure and lawsuit
[00:09:24] Cooking as therapy during tragedy
[00:13:37] Turning around difficult situations
[00:19:30] Mind reading and surprises
[00:22:12] Having an honest and tough personality
[00:28:51] Balancing personal and professional priorities
[00:36:07] Private Chef experiences
[00:38:56] Respect and professionalism in the industry
[00:50:13] Earning respect in the kitchen
[00:53:12] Choosing part-time over full-time
[00:57:19] The loss of ambition
[01:01:59] Isolation and fear in New York

Sound Bites

"The equipment doesn't matter. Knife skills are knife skills. The technique is technique. You don't have to be in state of the art. You can learn that anywhere, but you need good teachers."

"The most therapeutic thing I could do was get behind the stove and cook."

"You have to be a little bit in love with your client."

"You have to make yourself good enough, well enough knowing that you're not scared of one bad relationship."

"Because the one thing that's being rewarded more than anything is just willingness and wanting to grow and learn and show up and do the work."

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