55 minutes | Sep 28th 2020

Charging For Your Services, Content Creation and So Much More - A Discussion with Chef Justin Khanna part 2

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This is part 2 of a discussion I had with chef Justin Khanna. If you haven't listened to part 1 yet, I suggest listening to it first, as this episode jumps right into the middle of our discussion. Justin 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 20,000 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. This is part one of our interview. Part two will be released next. We discuss:

·                  The transition from restaurant cooking, to the personal chef & event business. 

·                  Staging

·                  Content creation, podcasts & YouTube

·                  Best practices from the world’s best chefs

·                  Pop-ups

·                  Charging for your services


Justin Khanna

Justin’s Instagram https://www.instagram.com/justinkhanna/

Justin’s Twitter  https://twitter.com/justin_khanna

Justin’s Facebook Page https://www.facebook.com/mrjustinkhanna/

Justin’s YouTube https://www.youtube.com/c/justinkhannatv

The Emulsion Podcast https://podcasts.apple.com/us/podcast/the-emulsion-podcast/id1225091020?mt=2

Justin’s Website https://justinkhanna.com/




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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by Toyomansi

Intro Music: District Four by Kevin MacLeod


License: http://creativecommons.org/licenses/by/4.0/

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