{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.24,"endTime":2.637,"body":"Welcome to Chefs"},{"speaker":"Chris Spear","startTime":0.24,"endTime":2.637,"body":"Without Restaurants. I'm your"},{"speaker":"Chris Spear","startTime":2.689,"endTime":5.4,"body":"host Chris spear. On the show, I"},{"speaker":"Chris Spear","startTime":2.689,"endTime":5.4,"body":"speak with culinary"},{"speaker":"Chris Spear","startTime":5.452,"endTime":8.423,"body":"entrepreneurs and people working"},{"speaker":"Chris Spear","startTime":5.452,"endTime":8.423,"body":"in the food and beverage"},{"speaker":"Chris Spear","startTime":8.475,"endTime":11.238,"body":"industry outside of a"},{"speaker":"Chris Spear","startTime":8.475,"endTime":11.238,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":11.29,"endTime":14.365,"body":"As many of you know, I started"},{"speaker":"Chris Spear","startTime":11.29,"endTime":14.365,"body":"Chefs Without Restaurants to"},{"speaker":"Chris Spear","startTime":14.417,"endTime":17.389,"body":"help people grow their food"},{"speaker":"Chris Spear","startTime":14.417,"endTime":17.389,"body":"businesses. Because I've been"},{"speaker":"Chris Spear","startTime":17.441,"endTime":20.568,"body":"working as a personal chef for"},{"speaker":"Chris Spear","startTime":17.441,"endTime":20.568,"body":"11 years now, I have a lot of"},{"speaker":"Chris Spear","startTime":20.62,"endTime":23.8,"body":"first hand knowledge about what"},{"speaker":"Chris Spear","startTime":20.62,"endTime":23.8,"body":"you can do to grow a personal"},{"speaker":"Chris Spear","startTime":23.852,"endTime":26.927,"body":"chef business. I was recently"},{"speaker":"Chris Spear","startTime":23.852,"endTime":26.927,"body":"interviewed by meez for their"},{"speaker":"Chris Spear","startTime":26.98,"endTime":30.211,"body":"blog about some do's and don'ts"},{"speaker":"Chris Spear","startTime":26.98,"endTime":30.211,"body":"of the personal chef business."},{"speaker":"Chris Spear","startTime":30.263,"endTime":33.182,"body":"If you're not familiar with"},{"speaker":"Chris Spear","startTime":30.263,"endTime":33.182,"body":"meez, they're an online tool"},{"speaker":"Chris Spear","startTime":33.235,"endTime":36.31,"body":"that lets you digitize all of"},{"speaker":"Chris Spear","startTime":33.235,"endTime":36.31,"body":"your recipes and keep them in"},{"speaker":"Chris Spear","startTime":36.362,"endTime":39.542,"body":"one place. You can easily scale"},{"speaker":"Chris Spear","startTime":36.362,"endTime":39.542,"body":"the recipes up and down, cost"},{"speaker":"Chris Spear","startTime":39.594,"endTime":42.565,"body":"them out and even share them"},{"speaker":"Chris Spear","startTime":39.594,"endTime":42.565,"body":"with your team or customers."},{"speaker":"Chris Spear","startTime":42.617,"endTime":45.849,"body":"Meez founder Josh Sharkey was on"},{"speaker":"Chris Spear","startTime":42.617,"endTime":45.849,"body":"the podcast last year, and at"},{"speaker":"Chris Spear","startTime":45.901,"endTime":49.08,"body":"the end of the episode, you're"},{"speaker":"Chris Spear","startTime":45.901,"endTime":49.08,"body":"gonna learn more about mes. As"},{"speaker":"Chris Spear","startTime":49.133,"endTime":52.26,"body":"much as I love doing the long"},{"speaker":"Chris Spear","startTime":49.133,"endTime":52.26,"body":"form podcast episodes, I think"},{"speaker":"Chris Spear","startTime":52.312,"endTime":55.075,"body":"there's a lot of value in doing"},{"speaker":"Chris Spear","startTime":52.312,"endTime":55.075,"body":"the short and punchy,"},{"speaker":"Chris Spear","startTime":55.127,"endTime":58.15,"body":"informative episodes. This week,"},{"speaker":"Chris Spear","startTime":55.127,"endTime":58.15,"body":"I'm going to share what I"},{"speaker":"Chris Spear","startTime":58.202,"endTime":61.278,"body":"consider the do's and don'ts of"},{"speaker":"Chris Spear","startTime":58.202,"endTime":61.278,"body":"being a successful personal"},{"speaker":"Chris Spear","startTime":61.33,"endTime":64.197,"body":"chef. In just a couple of"},{"speaker":"Chris Spear","startTime":61.33,"endTime":64.197,"body":"minutes, I'll be able to tell"},{"speaker":"Chris Spear","startTime":64.249,"endTime":67.22,"body":"you some of the things that"},{"speaker":"Chris Spear","startTime":64.249,"endTime":67.22,"body":"worked really well for me and"},{"speaker":"Chris Spear","startTime":67.272,"endTime":70.608,"body":"some of the things I think maybe"},{"speaker":"Chris Spear","startTime":67.272,"endTime":70.608,"body":"you should avoid. I'd love your"},{"speaker":"Chris Spear","startTime":70.66,"endTime":73.735,"body":"feedback on this episode. Did"},{"speaker":"Chris Spear","startTime":70.66,"endTime":73.735,"body":"you find it informative? What"},{"speaker":"Chris Spear","startTime":73.788,"endTime":76.811,"body":"did I miss? What other questions"},{"speaker":"Chris Spear","startTime":73.788,"endTime":76.811,"body":"do you have? Hit me up on"},{"speaker":"Chris Spear","startTime":76.863,"endTime":79.886,"body":"Instagram at Chefs Without"},{"speaker":"Chris Spear","startTime":76.863,"endTime":79.886,"body":"Restaurants or send me an email"},{"speaker":"Chris Spear","startTime":79.938,"endTime":82.388,"body":"at chefs without"},{"speaker":"Chris Spear","startTime":79.938,"endTime":82.388,"body":"restaurants@gmail.com. But I'm"},{"speaker":"Chris Spear","startTime":82.44,"endTime":85.568,"body":"getting ahead of myself, because"},{"speaker":"Chris Spear","startTime":82.44,"endTime":85.568,"body":"you haven't even heard that"},{"speaker":"Chris Spear","startTime":85.62,"endTime":88.904,"body":"episode yet. So let's get into"},{"speaker":"Chris Spear","startTime":85.62,"endTime":88.904,"body":"that. I started my personal chef"},{"speaker":"Chris Spear","startTime":88.956,"endTime":92.031,"body":"business perfect little bites 11"},{"speaker":"Chris Spear","startTime":88.956,"endTime":92.031,"body":"years ago with the goal of"},{"speaker":"Chris Spear","startTime":92.083,"endTime":94.95,"body":"bringing the fine dining"},{"speaker":"Chris Spear","startTime":92.083,"endTime":94.95,"body":"experience into the customer's"},{"speaker":"Chris Spear","startTime":95.002,"endTime":98.391,"body":"home. I bring everything with me"},{"speaker":"Chris Spear","startTime":95.002,"endTime":98.391,"body":"China linens, cooking equipment,"},{"speaker":"Chris Spear","startTime":98.443,"endTime":101.153,"body":"and cook the food on site,"},{"speaker":"Chris Spear","startTime":98.443,"endTime":101.153,"body":"oftentimes doing culinary"},{"speaker":"Chris Spear","startTime":101.205,"endTime":104.385,"body":"instruction as I go. In a lot of"},{"speaker":"Chris Spear","startTime":101.205,"endTime":104.385,"body":"ways. I'm an entertainer. It"},{"speaker":"Chris Spear","startTime":104.437,"endTime":107.512,"body":"took me several years to figure"},{"speaker":"Chris Spear","startTime":104.437,"endTime":107.512,"body":"out my process and build up"},{"speaker":"Chris Spear","startTime":107.564,"endTime":110.692,"body":"momentum enough to become a"},{"speaker":"Chris Spear","startTime":107.564,"endTime":110.692,"body":"personal chef full time. I found"},{"speaker":"Chris Spear","startTime":110.744,"endTime":113.872,"body":"my footing and have even built"},{"speaker":"Chris Spear","startTime":110.744,"endTime":113.872,"body":"this community of like minded"},{"speaker":"Chris Spear","startTime":113.924,"endTime":117.051,"body":"industry experts and culinary"},{"speaker":"Chris Spear","startTime":113.924,"endTime":117.051,"body":"entrepreneurs, from costing to"},{"speaker":"Chris Spear","startTime":117.103,"endTime":120.231,"body":"scaling and planning. As you can"},{"speaker":"Chris Spear","startTime":117.103,"endTime":120.231,"body":"imagine, being a successful"},{"speaker":"Chris Spear","startTime":120.283,"endTime":123.202,"body":"personal chef has a lot of"},{"speaker":"Chris Spear","startTime":120.283,"endTime":123.202,"body":"challenges. People are always"},{"speaker":"Chris Spear","startTime":123.254,"endTime":126.121,"body":"asking me for some tips on how"},{"speaker":"Chris Spear","startTime":123.254,"endTime":126.121,"body":"to start a personal chef"},{"speaker":"Chris Spear","startTime":126.173,"endTime":129.405,"body":"business. So here's a few things"},{"speaker":"Chris Spear","startTime":126.173,"endTime":129.405,"body":"I recommend as you start your"},{"speaker":"Chris Spear","startTime":129.457,"endTime":132.741,"body":"journey. Practice with friends"},{"speaker":"Chris Spear","startTime":129.457,"endTime":132.741,"body":"and family. To become a personal"},{"speaker":"Chris Spear","startTime":132.793,"endTime":135.764,"body":"chef, the first thing you need"},{"speaker":"Chris Spear","startTime":132.793,"endTime":135.764,"body":"to do is get out there and"},{"speaker":"Chris Spear","startTime":135.816,"endTime":138.683,"body":"practice. Cooking in your home"},{"speaker":"Chris Spear","startTime":135.816,"endTime":138.683,"body":"or at a restaurant is so"},{"speaker":"Chris Spear","startTime":138.735,"endTime":141.602,"body":"different from cooking in other"},{"speaker":"Chris Spear","startTime":138.735,"endTime":141.602,"body":"people's houses. Find a"},{"speaker":"Chris Spear","startTime":141.654,"endTime":144.625,"body":"neighbor, a relative or someone"},{"speaker":"Chris Spear","startTime":141.654,"endTime":144.625,"body":"who has an anniversary or"},{"speaker":"Chris Spear","startTime":144.677,"endTime":148.013,"body":"birthday and just offer to cook"},{"speaker":"Chris Spear","startTime":144.677,"endTime":148.013,"body":"for them. You can do it at cost,"},{"speaker":"Chris Spear","startTime":148.065,"endTime":151.193,"body":"maybe even make a profit. But"},{"speaker":"Chris Spear","startTime":148.065,"endTime":151.193,"body":"just get out there and try it."},{"speaker":"Chris Spear","startTime":151.245,"endTime":154.425,"body":"It could be as simple as a two"},{"speaker":"Chris Spear","startTime":151.245,"endTime":154.425,"body":"course dinner to see what it's"},{"speaker":"Chris Spear","startTime":154.477,"endTime":157.761,"body":"like to take all of your stuff"},{"speaker":"Chris Spear","startTime":154.477,"endTime":157.761,"body":"into someone's house and cook on"},{"speaker":"Chris Spear","startTime":157.813,"endTime":161.097,"body":"a stove you're unfamiliar with."},{"speaker":"Chris Spear","startTime":157.813,"endTime":161.097,"body":"You also need to understand how"},{"speaker":"Chris Spear","startTime":161.149,"endTime":164.381,"body":"you cook with people talking to"},{"speaker":"Chris Spear","startTime":161.149,"endTime":164.381,"body":"you and watching. Not everyone"},{"speaker":"Chris Spear","startTime":164.433,"endTime":167.456,"body":"has worked in open kitchens and"},{"speaker":"Chris Spear","startTime":164.433,"endTime":167.456,"body":"a lot of us don't have any"},{"speaker":"Chris Spear","startTime":167.508,"endTime":170.531,"body":"experience interacting with"},{"speaker":"Chris Spear","startTime":167.508,"endTime":170.531,"body":"customers while we're cooking."},{"speaker":"Chris Spear","startTime":170.583,"endTime":173.972,"body":"You have to be able to deal with"},{"speaker":"Chris Spear","startTime":170.583,"endTime":173.972,"body":"whatever comes your way. Whether"},{"speaker":"Chris Spear","startTime":174.024,"endTime":177.255,"body":"that's a dog or a kid running"},{"speaker":"Chris Spear","startTime":174.024,"endTime":177.255,"body":"through the kitchen, having five"},{"speaker":"Chris Spear","startTime":177.307,"endTime":180.383,"body":"things cooking at once, for"},{"speaker":"Chris Spear","startTime":177.307,"endTime":180.383,"body":"people asking you a whole bunch"},{"speaker":"Chris Spear","startTime":180.435,"endTime":183.458,"body":"of questions. You can't just"},{"speaker":"Chris Spear","startTime":180.435,"endTime":183.458,"body":"think I'm a chef, I make food"},{"speaker":"Chris Spear","startTime":183.51,"endTime":186.481,"body":"and it'll go fine cooking in"},{"speaker":"Chris Spear","startTime":183.51,"endTime":186.481,"body":"someone's house. Don't focus"},{"speaker":"Chris Spear","startTime":186.534,"endTime":189.87,"body":"only on the food. 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When I was"},{"speaker":"Chris Spear","startTime":199.825,"endTime":202.692,"body":"starting out, I told myself I"},{"speaker":"Chris Spear","startTime":202.744,"endTime":205.924,"body":"wouldn't make some things like"},{"speaker":"Chris Spear","startTime":202.744,"endTime":205.924,"body":"chicken parm, I don't know why"},{"speaker":"Chris Spear","startTime":205.976,"endTime":209.208,"body":"I'm always dunking on chicken"},{"speaker":"Chris Spear","startTime":205.976,"endTime":209.208,"body":"parm, but, you know, it's a good"},{"speaker":"Chris Spear","startTime":209.26,"endTime":212.492,"body":"dish, but seems a little mundane"},{"speaker":"Chris Spear","startTime":209.26,"endTime":212.492,"body":"to me. But if it's a client's"},{"speaker":"Chris Spear","startTime":212.544,"endTime":215.567,"body":"favorite dish, why should my"},{"speaker":"Chris Spear","startTime":212.544,"endTime":215.567,"body":"personal bias get in the way,"},{"speaker":"Chris Spear","startTime":215.619,"endTime":219.007,"body":"your chef and you can do a great"},{"speaker":"Chris Spear","startTime":215.619,"endTime":219.007,"body":"job of it. Why not make the best"},{"speaker":"Chris Spear","startTime":219.059,"endTime":222.239,"body":"chicken parmesan they've ever"},{"speaker":"Chris Spear","startTime":219.059,"endTime":222.239,"body":"had asked for reviews early on."},{"speaker":"Chris Spear","startTime":222.291,"endTime":225.471,"body":"Once you start booking clients"},{"speaker":"Chris Spear","startTime":222.291,"endTime":225.471,"body":"reviews are super important. A"},{"speaker":"Chris Spear","startTime":225.523,"endTime":228.755,"body":"lot of my customers today tell"},{"speaker":"Chris Spear","startTime":225.523,"endTime":228.755,"body":"me that they went to Google and"},{"speaker":"Chris Spear","startTime":228.807,"endTime":231.622,"body":"pick me because I'm the top"},{"speaker":"Chris Spear","startTime":228.807,"endTime":231.622,"body":"reviewed chef in the area."},{"speaker":"Chris Spear","startTime":231.674,"endTime":235.062,"body":"People love social proof. When a"},{"speaker":"Chris Spear","startTime":231.674,"endTime":235.062,"body":"potential client reads about the"},{"speaker":"Chris Spear","startTime":235.114,"endTime":238.45,"body":"positive experience you provide,"},{"speaker":"Chris Spear","startTime":235.114,"endTime":238.45,"body":"they want to experience it too."},{"speaker":"Chris Spear","startTime":238.502,"endTime":241.838,"body":"Because only about 25% of people"},{"speaker":"Chris Spear","startTime":238.502,"endTime":241.838,"body":"actually write up reviews. Make"},{"speaker":"Chris Spear","startTime":241.89,"endTime":244.913,"body":"sure you ask everyone you can as"},{"speaker":"Chris Spear","startTime":241.89,"endTime":244.913,"body":"early as you can. This is"},{"speaker":"Chris Spear","startTime":244.966,"endTime":248.301,"body":"especially important when you're"},{"speaker":"Chris Spear","startTime":244.966,"endTime":248.301,"body":"doing those trial dinners, have"},{"speaker":"Chris Spear","startTime":248.354,"endTime":251.325,"body":"your friends and family write"},{"speaker":"Chris Spear","startTime":248.354,"endTime":251.325,"body":"reviews, not fake ones, but"},{"speaker":"Chris Spear","startTime":251.377,"endTime":254.609,"body":"that's why you should be cooking"},{"speaker":"Chris Spear","startTime":251.377,"endTime":254.609,"body":"for them. Get them to write a"},{"speaker":"Chris Spear","startTime":254.661,"endTime":257.84,"body":"review make that part of the"},{"speaker":"Chris Spear","startTime":254.661,"endTime":257.84,"body":"deal, especially if you're going"},{"speaker":"Chris Spear","startTime":257.892,"endTime":261.228,"body":"to be cooking for free for them."},{"speaker":"Chris Spear","startTime":257.892,"endTime":261.228,"body":"I pride myself on the fact that"},{"speaker":"Chris Spear","startTime":261.281,"endTime":264.147,"body":"I have exclusively five star"},{"speaker":"Chris Spear","startTime":261.281,"endTime":264.147,"body":"reviews on every platform,"},{"speaker":"Chris Spear","startTime":264.2,"endTime":267.275,"body":"Google Yelp, Facebook, it can"},{"speaker":"Chris Spear","startTime":264.2,"endTime":267.275,"body":"feel like a lot to repeatedly"},{"speaker":"Chris Spear","startTime":267.327,"endTime":269.985,"body":"ask for reviews. But being"},{"speaker":"Chris Spear","startTime":267.327,"endTime":269.985,"body":"persistent can help your"},{"speaker":"Chris Spear","startTime":270.038,"endTime":273.217,"body":"business grow significantly."},{"speaker":"Chris Spear","startTime":270.038,"endTime":273.217,"body":"Make it easy for the customer by"},{"speaker":"Chris Spear","startTime":273.269,"endTime":276.397,"body":"sending a thank you email with"},{"speaker":"Chris Spear","startTime":273.269,"endTime":276.397,"body":"links to where they can leave"},{"speaker":"Chris Spear","startTime":276.449,"endTime":279.837,"body":"that review. Don't underestimate"},{"speaker":"Chris Spear","startTime":276.449,"endTime":279.837,"body":"the power of a network. A lot of"},{"speaker":"Chris Spear","startTime":279.889,"endTime":283.017,"body":"personal chefs come from big"},{"speaker":"Chris Spear","startTime":279.889,"endTime":283.017,"body":"operations where you have a lot"},{"speaker":"Chris Spear","startTime":283.069,"endTime":286.3,"body":"of people to bounce ideas off of"},{"speaker":"Chris Spear","startTime":283.069,"endTime":286.3,"body":"and work with. When you start"},{"speaker":"Chris Spear","startTime":286.353,"endTime":289.428,"body":"your own business, especially a"},{"speaker":"Chris Spear","startTime":286.353,"endTime":289.428,"body":"personal chef business, you"},{"speaker":"Chris Spear","startTime":289.48,"endTime":292.868,"body":"often don't have anyone. Most of"},{"speaker":"Chris Spear","startTime":289.48,"endTime":292.868,"body":"us are a small team, if not just"},{"speaker":"Chris Spear","startTime":292.92,"endTime":296.048,"body":"one person. Since we're doing"},{"speaker":"Chris Spear","startTime":292.92,"endTime":296.048,"body":"everything, including business"},{"speaker":"Chris Spear","startTime":296.1,"endTime":299.436,"body":"development, having a stream of"},{"speaker":"Chris Spear","startTime":296.1,"endTime":299.436,"body":"referrals can really help out if"},{"speaker":"Chris Spear","startTime":299.488,"endTime":302.824,"body":"you're booked on a Friday night"},{"speaker":"Chris Spear","startTime":299.488,"endTime":302.824,"body":"but Someone wants to hire you on"},{"speaker":"Chris Spear","startTime":302.876,"endTime":305.691,"body":"that same day, it's great to"},{"speaker":"Chris Spear","startTime":302.876,"endTime":305.691,"body":"have another chef you can"},{"speaker":"Chris Spear","startTime":305.743,"endTime":308.871,"body":"recommend. Not only will your"},{"speaker":"Chris Spear","startTime":305.743,"endTime":308.871,"body":"prospect be grateful, but your"},{"speaker":"Chris Spear","startTime":308.923,"endTime":312.259,"body":"refer might pay it forward later"},{"speaker":"Chris Spear","startTime":308.923,"endTime":312.259,"body":"on. This has been huge. For me."},{"speaker":"Chris Spear","startTime":312.311,"endTime":315.334,"body":"Being a personal chef is much"},{"speaker":"Chris Spear","startTime":312.311,"endTime":315.334,"body":"easier if you have people to"},{"speaker":"Chris Spear","startTime":315.386,"endTime":318.566,"body":"lean on who know what you're"},{"speaker":"Chris Spear","startTime":315.386,"endTime":318.566,"body":"going through. Even a network of"},{"speaker":"Chris Spear","startTime":318.618,"endTime":321.693,"body":"just four chefs in your local"},{"speaker":"Chris Spear","startTime":318.618,"endTime":321.693,"body":"community can be a huge help."},{"speaker":"Chris Spear","startTime":321.745,"endTime":324.716,"body":"You're not only sharing job"},{"speaker":"Chris Spear","startTime":321.745,"endTime":324.716,"body":"opportunities, but resources,"},{"speaker":"Chris Spear","startTime":324.769,"endTime":327.948,"body":"advice, best practices. I think"},{"speaker":"Chris Spear","startTime":324.769,"endTime":327.948,"body":"you know this, but it's why I"},{"speaker":"Chris Spear","startTime":328.0,"endTime":330.763,"body":"started Chefs Without"},{"speaker":"Chris Spear","startTime":328.0,"endTime":330.763,"body":"Restaurants in the first place."},{"speaker":"Chris Spear","startTime":330.815,"endTime":333.995,"body":"Work with vacation rentals. I"},{"speaker":"Chris Spear","startTime":330.815,"endTime":333.995,"body":"did a whole podcast on this and"},{"speaker":"Chris Spear","startTime":334.047,"endTime":337.174,"body":"I've talked about it over and"},{"speaker":"Chris Spear","startTime":334.047,"endTime":337.174,"body":"over. But I would say it's one"},{"speaker":"Chris Spear","startTime":337.226,"endTime":340.406,"body":"of the biggest business drivers"},{"speaker":"Chris Spear","startTime":337.226,"endTime":340.406,"body":"for me. Working with vacation"},{"speaker":"Chris Spear","startTime":340.458,"endTime":343.586,"body":"rentals, like Airbnb has been"},{"speaker":"Chris Spear","startTime":340.458,"endTime":343.586,"body":"huge. It probably accounts for"},{"speaker":"Chris Spear","startTime":343.638,"endTime":346.765,"body":"about 80% of my business these"},{"speaker":"Chris Spear","startTime":343.638,"endTime":346.765,"body":"days. Reach out to the owners"},{"speaker":"Chris Spear","startTime":346.817,"endTime":349.684,"body":"and operators of vacation"},{"speaker":"Chris Spear","startTime":346.817,"endTime":349.684,"body":"rentals, not Airbnb directly,"},{"speaker":"Chris Spear","startTime":349.736,"endTime":352.916,"body":"and ask them if they'll pass on"},{"speaker":"Chris Spear","startTime":349.736,"endTime":352.916,"body":"your contact info to upcoming"},{"speaker":"Chris Spear","startTime":352.968,"endTime":356.096,"body":"guests. So make it easier for"},{"speaker":"Chris Spear","startTime":352.968,"endTime":356.096,"body":"these owners and operators and"},{"speaker":"Chris Spear","startTime":356.148,"endTime":359.379,"body":"put together a media kit, you"},{"speaker":"Chris Spear","startTime":356.148,"endTime":359.379,"body":"know, like maybe a PDF that they"},{"speaker":"Chris Spear","startTime":359.432,"endTime":362.455,"body":"can share as part of the welcome"},{"speaker":"Chris Spear","startTime":359.432,"endTime":362.455,"body":"package. And this podcast"},{"speaker":"Chris Spear","startTime":362.507,"endTime":365.687,"body":"episode that I did. I'll link it"},{"speaker":"Chris Spear","startTime":362.507,"endTime":365.687,"body":"in the show notes so you can"},{"speaker":"Chris Spear","startTime":365.739,"endTime":368.97,"body":"listen to it. Don't rely solely"},{"speaker":"Chris Spear","startTime":365.739,"endTime":368.97,"body":"on a recipe journal or binder."},{"speaker":"Chris Spear","startTime":369.023,"endTime":372.202,"body":"This is where mes comes in. As a"},{"speaker":"Chris Spear","startTime":369.023,"endTime":372.202,"body":"personal chef, it just makes"},{"speaker":"Chris Spear","startTime":372.254,"endTime":375.278,"body":"sense for your recipes to live"},{"speaker":"Chris Spear","startTime":372.254,"endTime":375.278,"body":"in a digital format. You're"},{"speaker":"Chris Spear","startTime":375.33,"endTime":378.301,"body":"always somewhere new and can't"},{"speaker":"Chris Spear","startTime":375.33,"endTime":378.301,"body":"risk leaving a notebook or"},{"speaker":"Chris Spear","startTime":378.353,"endTime":381.741,"body":"binder at home. I find mes to be"},{"speaker":"Chris Spear","startTime":378.353,"endTime":381.741,"body":"the most dependable professional"},{"speaker":"Chris Spear","startTime":381.793,"endTime":384.816,"body":"recipe tool out there. Being"},{"speaker":"Chris Spear","startTime":381.793,"endTime":384.816,"body":"able to take my recipes in my"},{"speaker":"Chris Spear","startTime":384.869,"endTime":388.048,"body":"pocket everywhere I go has been"},{"speaker":"Chris Spear","startTime":384.869,"endTime":388.048,"body":"huge. So here are four ways I"},{"speaker":"Chris Spear","startTime":388.1,"endTime":391.332,"body":"use maize as a personal chef."},{"speaker":"Chris Spear","startTime":388.1,"endTime":391.332,"body":"Number one sharing, some clients"},{"speaker":"Chris Spear","startTime":391.384,"endTime":394.564,"body":"asked me to send them recipes."},{"speaker":"Chris Spear","startTime":391.384,"endTime":394.564,"body":"This is easy to do with me's I"},{"speaker":"Chris Spear","startTime":394.616,"endTime":397.743,"body":"can just pull up the recipe on"},{"speaker":"Chris Spear","startTime":394.616,"endTime":397.743,"body":"my phone, type in their email"},{"speaker":"Chris Spear","startTime":397.795,"endTime":400.767,"body":"and share a link with them"},{"speaker":"Chris Spear","startTime":397.795,"endTime":400.767,"body":"instantly. This is also really"},{"speaker":"Chris Spear","startTime":400.819,"endTime":403.738,"body":"helpful when I'm planning a"},{"speaker":"Chris Spear","startTime":400.819,"endTime":403.738,"body":"cooking lesson at a client's"},{"speaker":"Chris Spear","startTime":403.79,"endTime":406.552,"body":"home or working with"},{"speaker":"Chris Spear","startTime":403.79,"endTime":406.552,"body":"freelancers. Instead of printing"},{"speaker":"Chris Spear","startTime":406.605,"endTime":409.68,"body":"out recipe packets for everyone,"},{"speaker":"Chris Spear","startTime":406.605,"endTime":409.68,"body":"I can just email them Amis"},{"speaker":"Chris Spear","startTime":409.732,"endTime":413.016,"body":"recipe. Number two scaling means"},{"speaker":"Chris Spear","startTime":409.732,"endTime":413.016,"body":"comes in really handy when you"},{"speaker":"Chris Spear","startTime":413.068,"endTime":416.196,"body":"have to create a recipe for an"},{"speaker":"Chris Spear","startTime":413.068,"endTime":416.196,"body":"odd number of guests. All you"},{"speaker":"Chris Spear","startTime":416.248,"endTime":419.375,"body":"have to do is put in how many"},{"speaker":"Chris Spear","startTime":416.248,"endTime":419.375,"body":"people you're cooking for, and"},{"speaker":"Chris Spear","startTime":419.427,"endTime":422.555,"body":"it scales the recipe exactly."},{"speaker":"Chris Spear","startTime":419.427,"endTime":422.555,"body":"That means I can leave a house"},{"speaker":"Chris Spear","startTime":422.607,"endTime":425.786,"body":"with little to no food waste,"},{"speaker":"Chris Spear","startTime":422.607,"endTime":425.786,"body":"whether I'm cooking for five or"},{"speaker":"Chris Spear","startTime":425.839,"endTime":428.497,"body":"25 people. Number three"},{"speaker":"Chris Spear","startTime":425.839,"endTime":428.497,"body":"organization. As a personal"},{"speaker":"Chris Spear","startTime":428.549,"endTime":431.781,"body":"chef, you're at someone else's"},{"speaker":"Chris Spear","startTime":428.549,"endTime":431.781,"body":"house, not a commercial kitchen"},{"speaker":"Chris Spear","startTime":431.833,"endTime":435.117,"body":"or your own place. Previously,"},{"speaker":"Chris Spear","startTime":431.833,"endTime":435.117,"body":"I'd bring a little manila folder"},{"speaker":"Chris Spear","startTime":435.169,"endTime":438.349,"body":"with all these paper recipes."},{"speaker":"Chris Spear","startTime":435.169,"endTime":438.349,"body":"Keeping them organized was hard"},{"speaker":"Chris Spear","startTime":438.401,"endTime":441.528,"body":"Plus, they often weren't scaled"},{"speaker":"Chris Spear","startTime":438.401,"endTime":441.528,"body":"or converted. Now I can just"},{"speaker":"Chris Spear","startTime":441.58,"endTime":444.708,"body":"bring a tablet or my iPhone,"},{"speaker":"Chris Spear","startTime":441.58,"endTime":444.708,"body":"pull up the recipe and me's and"},{"speaker":"Chris Spear","startTime":444.76,"endTime":447.94,"body":"get started. And number four is"},{"speaker":"Chris Spear","startTime":444.76,"endTime":447.94,"body":"search. As personal chefs our"},{"speaker":"Chris Spear","startTime":447.992,"endTime":450.963,"body":"menus change every day and"},{"speaker":"Chris Spear","startTime":447.992,"endTime":450.963,"body":"sometimes you make a dish prep"},{"speaker":"Chris Spear","startTime":451.015,"endTime":453.986,"body":"too much and have to use an"},{"speaker":"Chris Spear","startTime":451.015,"endTime":453.986,"body":"ingredient by the next day or"},{"speaker":"Chris Spear","startTime":454.038,"endTime":457.322,"body":"two. For example, I do an apple"},{"speaker":"Chris Spear","startTime":454.038,"endTime":457.322,"body":"fennel, celery salad and almost"},{"speaker":"Chris Spear","startTime":457.374,"endTime":460.449,"body":"always have shredded fennel"},{"speaker":"Chris Spear","startTime":457.374,"endTime":460.449,"body":"leftover with me, all I have to"},{"speaker":"Chris Spear","startTime":460.502,"endTime":463.473,"body":"do is type phenol into the tool"},{"speaker":"Chris Spear","startTime":460.502,"endTime":463.473,"body":"and it'll pull up all the"},{"speaker":"Chris Spear","startTime":463.525,"endTime":466.861,"body":"recipes with fennel listed as an"},{"speaker":"Chris Spear","startTime":463.525,"endTime":466.861,"body":"ingredient. It's a great way to"},{"speaker":"Chris Spear","startTime":466.913,"endTime":470.145,"body":"create specials. And a quick tip"},{"speaker":"Chris Spear","startTime":466.913,"endTime":470.145,"body":"if you're an iPhone user with"},{"speaker":"Chris Spear","startTime":470.197,"endTime":473.429,"body":"the latest iPhone update. Recipe"},{"speaker":"Chris Spear","startTime":470.197,"endTime":473.429,"body":"importing is even easier. All"},{"speaker":"Chris Spear","startTime":473.481,"endTime":476.556,"body":"you have to do is take a photo"},{"speaker":"Chris Spear","startTime":473.481,"endTime":476.556,"body":"of your recipe, click on the"},{"speaker":"Chris Spear","startTime":476.608,"endTime":479.892,"body":"recipe text and copy and paste"},{"speaker":"Chris Spear","startTime":476.608,"endTime":479.892,"body":"to enemies. Those recipes can be"},{"speaker":"Chris Spear","startTime":479.944,"endTime":483.02,"body":"imported in minutes without any"},{"speaker":"Chris Spear","startTime":479.944,"endTime":483.02,"body":"real manual labor required."},{"speaker":"Chris Spear","startTime":483.072,"endTime":485.782,"body":"Being a personal chefs an"},{"speaker":"Chris Spear","startTime":483.072,"endTime":485.782,"body":"extremely rewarding career"},{"speaker":"Chris Spear","startTime":485.834,"endTime":489.222,"body":"choice if you have a passion for"},{"speaker":"Chris Spear","startTime":485.834,"endTime":489.222,"body":"cooking and entertaining. Like I"},{"speaker":"Chris Spear","startTime":489.275,"endTime":492.35,"body":"mentioned before dipping your"},{"speaker":"Chris Spear","startTime":489.275,"endTime":492.35,"body":"toes in is a good first step."},{"speaker":"Chris Spear","startTime":492.402,"endTime":495.373,"body":"Cook for friends, family or"},{"speaker":"Chris Spear","startTime":492.402,"endTime":495.373,"body":"people you know to get a feel"},{"speaker":"Chris Spear","startTime":495.425,"endTime":498.813,"body":"for this experience. I hope this"},{"speaker":"Chris Spear","startTime":495.425,"endTime":498.813,"body":"episode was helpful. Please feel"},{"speaker":"Chris Spear","startTime":498.865,"endTime":502.201,"body":"free to reach out to me with any"},{"speaker":"Chris Spear","startTime":498.865,"endTime":502.201,"body":"questions or comments you have."},{"speaker":"Chris Spear","startTime":502.254,"endTime":505.225,"body":"And if you want to check out"},{"speaker":"Chris Spear","startTime":502.254,"endTime":505.225,"body":"me's for yourself. Go to get"},{"speaker":"Chris Spear","startTime":505.277,"endTime":508.3,"body":"me's dot com forward slash CW"},{"speaker":"Chris Spear","startTime":505.277,"endTime":508.3,"body":"er, that's gtmez.com forward"},{"speaker":"Chris Spear","startTime":508.352,"endTime":511.688,"body":"slash CW our thanks so much for"},{"speaker":"Chris Spear","startTime":508.352,"endTime":511.688,"body":"listening, and I hope you have a"},{"speaker":"Chris Spear","startTime":511.74,"endTime":514.816,"body":"great week. Go to chefs without"},{"speaker":"Chris Spear","startTime":511.74,"endTime":514.816,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":514.868,"endTime":518.256,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":514.868,"endTime":518.256,"body":"shift database. The community is"},{"speaker":"Chris Spear","startTime":518.308,"endTime":521.071,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":518.308,"endTime":521.071,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":521.123,"endTime":524.042,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":521.123,"endTime":524.042,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":524.094,"endTime":526.44,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":524.094,"endTime":526.44,"body":"a great week."}]}