There’s a difference. In this solo episode of Chef’s PSA, André Natera shares raw insights from the James Beard Awards and a powerful reflection on what it really means to thrive in the kitchen. From his visit to Charlie Trotter’s legendary restaurant to the chaotic, beautiful reality of line life, this episode pulls back the curtain on the fantasy vs. the grind.

If you’re dreaming of becoming a chef—or already deep in the hustle—this is your wake-up call.

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Foods In Season

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Will AI elevate the kitchen or erase the soul of cooking?

In this episode of Chef’s PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, education, and hospitality leadership.

They explore:

• How AI can enhance creativity instead of killing it

• Why storytelling still matters in the age of automation

• What young chefs must learn now to stay relevant

• Burnout, balance, and building meaningful kitchen culture

• Flavor Forays, culinary icons, and advice from the front lines

Whether you're a chef, culinary student, or restaurant operator, this episode will reshape how you think about the future of food.

Don’t miss the segment on AI's role in culinary education and how it’s already changing the industry.

AI in restaurants, culinary innovation, Helene Kennan, Coner Seargeant, Chef's PSA Podcast, fine dining technology, kitchen automation, chef burnout, hospitality leadership, Flavor Forays, chef education, restaurant management, Michelin star kitchens, future of cooking, food tech podcast.

New episodes weekly. More tools for chefs at chefspsa.com

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In this episode of Chef’s PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne’s vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and wellness play a major role in long-term chef success.

Whether you're a professional cook, culinary student, or someone just fascinated by life in a kitchen, this episode is a must-listen.

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⁠Foods In Season⁠

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Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy, the Head Chef of Pasta Bar in Austin. With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations.

In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health in the high-pressure world of professional kitchens, and how important it is to create a supportive kitchen culture. He also discusses the evolving role of sous chefs, the balance of content creation with his demanding culinary career, and the influence of hip hop on his work and creativity.

Whether you're a seasoned chef or just curious about the behind-the-scenes world of professional cooking, this episode provides an honest look at the highs and lows of life in the kitchen, and the importance of finding balance in a demanding industry.

Watch now to learn more about kitchen teamwork, wellness, and how to navigate the evolving culinary landscape with insight from one of Austin's top chefs.

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Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.

A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.

This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.

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Foods In Season

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Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.

Together with host André Natera, they break down:

• The importance of mentorship in building chefs

• Station setup standards and the value of everyday tools

• How AI and kitchen display systems are reshaping communication

• Why chef growth is rooted in discipline, culture, and curiosity

This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.

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Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space.

They explore how to:

• Build trust with clients through authenticity

• Turn your culinary identity into a premium brand

• Use confidence, storytelling, and food presentation to stand out

• Transition from traditional kitchen work into entrepreneurship

• Navigate challenges—from burnout to business building

Whether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.

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Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique.

You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It’s a grounded, high-level episode for cooks, chefs, and wild flavor seekers.

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