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Monetizing Chef Referrals with Derrick Fox

Monetizing Chef Referrals with Derrick Fox

FromChefs Without Restaurants


Monetizing Chef Referrals with Derrick Fox

FromChefs Without Restaurants

ratings:
Length:
10 minutes
Released:
Feb 1, 2023
Format:
Podcast episode

Description

This week is a follow-up episode with Chef Derrick Fox. You might have heard my full episode with him last week. Derrick went from being a punk rock drummer to cooking on MasterChef season six where he was the runner-up, followed by a season of all-stars. He currently works as a private chef, and is also the man behind the Epic Mega Cookie Co,  and host of the podcast A Bunch of Losers. In this short episode, we jump right into the topic of getting paid for chef referrals. Should you ask for money when providing a referral? How much should you charge? When is it better to just do it for free? These are just some of the aspects we discuss. DERRICK FOXDerrick's InstagramEpic Mega Cookie CoA Bunch of Losers PodcastDerrick's YouTubeCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram
Released:
Feb 1, 2023
Format:
Podcast episode

Titles in the series (100)

Here's a podcast about food and beverage entrepreneurs and people in the culinary world who took a different route. Chris Spear has been working in the hospitality industry for more than 25 years, mostly outside of traditional restaurant settings. In 2010 he started a personal chef business called Perfect Little Bites. Wanting to help other culinary entrepreneurs build and grow their businesses, he created the Chefs Without Restaurants community. On the podcast of the same name, he has conversations with people in the food and beverage industry who also took the road less traveled. They’re caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and all sorts of culinary renegades.