How do you start a culinary business rooted in trust, intimacy, and style?
Chef Danny Kievit wanted more than bookings—he wanted connection. And that’s what Leave It to Kievit was built on.
In this week’s Chef’s PSA, we dive into:
What makes private chef services different from catering
Why confidence is a cook’s most underrated skill
The allegory of the artichoke and staying authentic
Building a business legally, practically, and personally
Understanding your worth—beyond the plate
00:00 – Intro: Chef Danny Kievit & Private Chef Culture
00:29 – What Makes a Restaurant Great?
01:19 – Cooking for Celebrities: Expectations & Pressure
02:03 – Private Chef vs Catering: Key Differences
03:38 – Personal Stories: Family, Culture & Food Memories
05:06 – Presentation as Storytelling
06:29 – Social Media & the Private Chef Brand
07:32 – Cooking With Confidence
08:21 – The Allegory of the Artichoke
10:25 – Real Challenges in Private Chef Work
17:22 – Starting “Leave It to Kivu”
24:16 – Building Client Trust & Connection
31:23 – Actions, Integrity & Visualization
33:31 – How He Legally Built the Business
34:17 – Understanding Your Worth as a Chef
39:29 – Evolution of Culinary Industry Culture
42:46 – Leadership Lessons from the Line
57:47 – Influential Chefs & Final Reflections
Share this post