This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.
Today's answer comes from Justin Khanna. He is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than 26,000 subscribers. Justin spent a number of years working in, and staging in, some of the best restaurants in the world including Per Se, Grace, Noma and Frantzen.
You can find part 1 of my conversation with him here (https://www.podpage.com/chefs-without-restaurants/the-transition-from-restaurant-cooking-to-the-personal-chef-and-events-business-a-discussion-with-chef-justin-khanna-part-1/) , and part 2 is here (https://www.podpage.com/chefs-without-restaurants/charging-for-your-services-content-creation-and-so-much-more-a-discussion-with-chef-justin-khanna-part-2/) . If you'd like to hear me on his show, The Emulsion, that link can be found here (https://justinkhanna.com/media/podcast/chrisspear) .
JUSTIN KHANNA
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