Why does money scare chefs? On this solo episode of the Repertoire Report, Ray Delucci argues that kitchen culture has taught a generation of cooks to fear money. He looks at why "follow your passion, the money will follow" is bad career advice, and why chefs should stop feeling guilty about side gigs, private chef work, food development and brand deals. Ray also covers a Substack by Furquan Mirza on why there are no career maps for chefs beyond the restaurant, and shares practical tips on applying for jobs you don't think you're qualified for.Then we get into the news. We look at how Burger King chef Amy Alarcon revamped the Whopper to overtake Wendy's, and the Wall Street Journal's report on why "What's for dinner?" has become America's most dreaded question. We close with Daniel Humm of Eleven Madison Park launching Riff, a shelf-stable pasta meal kit, and ask whether that's selling out or smart business. If you work in hospitality, cook for a living or want to build a food career outside the kitchen, this one's for you.
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