Episode 61: From Military to Culinary: An Interview with Chopped Champion Chef Christopher Dodson

The Private Chef Podcast - Serving the 1%

In this week's episode, we are joined by Chef Christopher "Tony" Dodson. With a notable career spanning roles as a Food Network Chopped champion, chef consultant, private chef, and military veteran, Chef Tony has embarked on a remarkable professional trajectory. His culinary journey, inspired by figures like Bobby Flay, led him from attending culinary school to working in a three-Michelin-starred restaurant and ultimately triumphing on Chopped. Now an accomplished private chef, Chef Tony continues to exude his passion for food. Reflecting on his experiences in Okinawa, Japan, he fondly recalls being introduced to a diverse array of cuisines and the bounty of fresh seafood.
Tune in to hear Chef Tony's inspiring story and his aspirations to be a role model for young chefs.
Listen to this brand new episode of The Private Chef Podcast on:
Apple - https://podcasts.apple.com/us/podcast/from-military-to-culinary-an-interview-with/id1648363134?i=1000636797326
Spotify - https://open.spotify.com/episode/77LQHqIzHK9UGEUifsNl90
Youtube - https://youtu.be/2POCGU9-VM8
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Connect with Chef Tony

Linkedin - https://www.linkedin.com/in/christopher-dodson-88506810b/
Website - https://chefchrisd.com/
Time Stamp

00:01:37 Exposure to new ingredients and culinary experiences
00:05:35 Passion and hard work pay off
00:15:25 Intention and focus are key
00:17:26 Passion and dedication lead to success
00:40:28 Matching chef's skills with client's preferences
00:46:12 Developing relationships through food
00:50:45 Importance of attitude in work
00:59:41 Relationships are key to finding opportunities
01:01:38 Finding value in your skills
01:07:19 Opportunities in private chef positions
01:20:16 Personalizing culinary portfolio
Quotes
"The reality is how we feel within ourselves translates into what ends up on the plate too."
"To understand, if I apply the same skill set, maybe on a single night for a client at their house, and it's their birthday party, they're almost willing to give me maybe two weeks of my salary in a single night."
"If you can get to the three to five year mark, it will solidify your resume like nothing else."
"Get to a point where you're so comfortable in your skin, from your resume, to kind of the cover letter, to the photos you show, that expresses who you want to be every minute of the day the most."
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