HeyJaredChef's PSA Podcast
The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest.
- Indexed episodes, last 90 days
- 12
- Latest publication
- Sep 25, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 10, 2026
Latest episodes
Nick Walker, Are Your Line Cooks Still Loyal To You? Ep. 223 (opens the original)
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Nick Walker is an FSR 40 Under 40 chef who oversaw the James Beard nominated Meridian and now leads 11 Whiskey Cake locations across Texas and Florida. He started in a kitchen at 15, under the table, and cut his thumb open on his first real shift when a slamming office door caught his hand mid cut. They poured kitchen whiskey on the wound, duct taped it shut, and he finished service. Why he believes a cook can cook food, but a chef has to manage people and run the numbers, and why so many talent
Tim Laielli, 1.4 Million Followers, and Next Level Chef. Does He Call Himself a Chef? Ep. 222 (opens the original)
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Tim Laielli will not call himself a chef. He is clear about it every time someone assumes otherwise, including his own father, who is one. Eighteen months after posting his first cooking video, Tim was on set cooking against professional chefs for Gordon Ramsay on Next Level Chef. He built Bare Food Tim, over a million followers, without ever working a line, and he explains exactly why. His father worked two jobs his whole childhood and told him constantly not to follow him into restaurants. Tim
Matt Lambert: The Church of Michelin, the Modern Tasting Menu, and What's Actually Worth It Ep. 221 (opens the original)
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Matt Lambert earned a Michelin star at The Musket Room in New York in four months, a goal he'd given himself three years to hit. He describes what followed as treating the star like a religion, the Church of Michelin, and says he's never felt that emotional high again, chasing it in different forms for years after. Why he thinks the tasting menu has lost the plot. The moment he realized every chef on Instagram was making the same tart with a different color, and what he did about it Why moving b
What Working for Jean-Georges Actually Taught Him About Running a Kitchen Bryan Caswell Ep. 220 (opens the original)
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Bryan Caswell has cooked inside three very different kinds of rooms. Jean-Georges Vongerichten's kitchen in the early 2000s, where he learned that a quiet, organized kitchen beats a screaming one. Seventeen restaurant openings of his own, roughly half of them his own concepts, from Reef to his new restaurant Latuli in Houston. And, less known, rooms full of policy people deciding how the Gulf actually gets fished. Why he thinks the redfish fishery is in the best shape he's seen in his career, an
The First Latina to Beat Bobby Flay Breaks Down Her Real Numbers Ep. 219 (opens the original)
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Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn't. Catering does, by a wide margin, sometimes 30 to 40 percent margins in a good season, more than either of the other two combined at the bottom line. She's also the first Latina chef to ever beat Bobby Flay on television, and the casting process that got her there is wort
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