Chef Brian Arruda Reveals the Future of Private Chefs and Catering

In today’s episode, we speak with our guest Brian Arruda, founder & CEO of Executive Chefs at Home, a premier placement agency for hospitality professionals in private residences across the globe.
Brian shares the journey of building a thriving business during the pandemic out of necessity and how his experience working for acclaimed chefs, such as Charlie Palmer, José Andrés, Mario Batali, Thomas Keller, and Daniel Boulud, propelled him towards entrepreneurial success. Today these relationships have played a significant role in the growth of Executive Chefs at Home and its network within the culinary world.
Listen as Brian talks about the power of networking, launching a business from scratch, and the future of private chefs and catering.
You can listen to and find any resources mentioned in this podcast on our official page: www.escoffier.edu/podcast/108...
-About Auguste Escoffier School of Culinary Arts-
⭐️RANKED #1 CULINARY SCHOOL IN THE WORLD*
⭐️100% ONLINE WITH HANDS-ON INDUSTRY EXTERNSHIP
⭐️LARGEST CULINARY SCHOOL BRAND IN THE USA**
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Timestamps
00:00 - Introduction
02:34 - A Swiss Getaway
06:05 - A History with Food
09:35 - Support from the Community
14:56 - Culinary Opportunities
23:00 - Surrounded by Great Chefs
27:10 - Private Chefs in a Pandemic
34:00 - Tapping the Network
38:20 - Building Relationships
42:54 - A Growing Business
48:20 - Brian Arruda's Ultimate Dish
*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS)

[@chefantoniowooten6779]

Awesome question I’m in culinary school now I want to own my own bed & breakfast but I want to get better at my skill set like saucier chef master chef where do I start?