As a chef, I had always prided myself on my ability to connect with my diners and create memorable experiences for them. But in the fast-paced world of restaurant cooking, that connection was becoming harder and harder to maintain. Menus were becoming standardized, and customers were becoming just another face in the crowd.

My Shift from a Restaurant Chef to a Private Chef

I have noticed a trend that has become all too common in the industry - the attention to the client was diminishing, and the distance between the chef and the people was growing larger.

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