From planning and shopping to navigating demanding clients, private chefs reveal what the job really entails beyond the curated meals and social media glow.

This is part two of my interview with Chris Canales, exec chef of Volta; part one of my chat with Canales ran yesterday. Most memorable meal you’ve ever had: I can’t remember a single most memorable ...

Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail ...

Being a chef can be an occupational health hazard. Just ask Melba Wilson, the chef/owner of Melba's Restaurant, a soul food mecca in Harlem, N.Y. After 20 years of working in the food industry and ...

Andrew Zimmern's Journey from 'Bizarre Foods' to Social Justice The celebrity chef and Intuitive Content chairman shares how traveling the U.S. for his show changed his perspective from being a chef ...

Add Yahoo as a preferred source to see more of our stories on Google. Getty Images There are two moments of suspended belief when I am offered a private chef gig. First is when I’ve signed the NDA and ...

There are two moments of suspended belief when I am offered a private chef gig. First is when I’ve signed the NDA and learn who the client is. Second, when I’m onsite, tucked into folds of ...