Unbox Therapy is now a private chef......crazy times.

I know it’s a bit more unpopular but I really like this long form vids

Your gentle vibe with the family is so sweet, that high-pitched “hello” ❤

All these people saying it isn't hard to cook for yourself... But there are some of us who hate it, don't enjoy it, aren't good at it ...a guy like this is a lifesaver.

For the fruits, whatever they dont eat, put it in the freezer and serve as a smoothie or like acai bowl kinda thing. Love you btw! Thanks so much for all you share

How fortunate to have a chef! These people truly live in another world

I do what you do in Chicago. I have one client who gets a rotation of chili/meat loaf/ lasagna/ beef stew. Seriously. 7 years now. Grateful for the work but realize glamor has nada to do with it. Your food looks good so keep on keeping on.

I love how humble, genuine, and respectful you are. I came across your channel and love watching you ever since.

Randomly came across this channel a few weeks back. You seem like a chill guy , Wish the UK had the choices in the supermarkets you guys do lol. Much love

I love that your respectful to your clients.

I hear you when it come to baking. My client requests tons of baked items, cake, biscuits, weird olive oil loafs. I’m not a master baker, and in a restaurant as a chef I’d hire a baker. That being said, I do know the fundamentals of baking and can manage bakers cause I’m a chef. Can I bake better than someone who does that for a living, the answer is no. As a private chef I have to pick and choose my battles. If I can source a product that is up to my standards and taste, then I will. I have to remember though my client like most people who can afford private chefs, can afford to go out and eat at the best restaurants with the best chefs if she chooses. She chooses to eat at home, so it’s my job and duty to feed my client the best food possible. I really enjoy your channel, when you come back to Texas I’m down in San Antonio let’s cooks sometime. Keep up the good work chef.

Oh my Lord I love that you say the truth!!! If you keep the kids happy, the parents are very happy. I’m a professional Santa and I cater to the kids and the parents are thrilled. If you do what the client wants your life will be happier.

I'd be interested in pricing discussions. Its always tough as a small business owner, exspecially when you first start out. Most people criminally under their worth. Adam Savage said if you aren't a little uncomfortable with what you are charging, you are probably charging too little. Now, he said that as a maker but I think it holds true for most new businesses

I am a nanny who cook a lot for the children. Some days I also visit the grocery store multiple days. I always love when I can work alongside other professionals - love seeing you work with the nanny.

Don't let the haters bring you down. They want home cooking, simple like they would do. I live vicariously through you. I grew up learning cooking from my mother . She started by waitressing, married a chef in her 2nd marriage. She always had a way to make something out of nothing. Her soups and sauces were the best. Ended up working for a restaurant group. They had a commissary that they supplied certain/special items that she made. Ensured consistency. It comes down to timing and preparation. Cleaning as I go is always must.

While it does break my heart that someone who can afford a private chef is choosing to eat this way (mostly kidding haha), I also see this as a form of hospitality and ultimately it's just all about keeping the client happy and fulfilling their wishes. I watch a lot of cooking content, mostly just how-to style channels, and didn't even know something like your channel was out there. I like it - just subbed.

I love your videos and especially this one. I appreciate you keeping it real & authentic. Yes, I would love for you to do a video about pricing for clients as a private/personal Chef.

Fabulous video!! I just found you and I’m completely in love with you, your style and your channel!! You’ve found the perfect sweet spot of “ home cooked” food, but also food that will be enjoyed by the entire family. I truly believe, all most people want is food that is comforting, while also tasting delicious!!❤🎉

I might have found my new comfort youtuber to watch/listen to. Your voice is soothing, your content is entertaining and the best of all, you inspire me to start cooking. Also, from the looks of it, this family might be one of a kind.The way you talked about them makes me hope they'll choose you to stay with them.

Got this video randomly recommended and I couldn't be happier. You're gonna hit a million real soon with this level of content!

I made a sit-down dinner for several friends and neighbors and served Cresent rolls. A couple of people said that's the best bread I've ever had. Everyone liked them.

I love the privacy your video gave to the family and you were still able to put together a great video. New to your channel yours popped up today and yes, I liked and scribed to your channel

Your clients sound awesome and down to earth. Nothing wrong with the crescent rolls or stove top stuffing. I think that most people are just grateful that they don't have to cook themselves.

You have the coolest vibe. love watching your content. Looking forward to watching you blow up on youtube. Onward and upward my dude

It’s what I do in NYC. I’ve had the same client 14 years now.

Was just going to pick up my iPad and search out beef broccoli recipes and you said “recipe is in the description.” Thank you sir! ❤

This was a great video Chef Eric! Thank you for taking us along. LOVED IT!❤

I love the long play videos! It's like watching a cool TV show!

I don’t understand why people are getting upset over you getting what the client/clients ask for. For those who get upset: is he shopping for you? Are you paying him to buy you food? Is he cooking for you? No? Then your opinion doesn’t matter.

My father would do this every day for us kids. Then he would go to work. And you showing how much work went into do it makes me want to thank my father. He never followed his dream to be a chef though.

If someone is cooking for me I don't care how you get it done, you cooking for me is great enough!

I REALLY like this channel, and your content! A day in the life, creative mind at work, humorous banter… good stuff Sir🫡

I used to live in that area! Beautiful area near 215! Enjoy it, but keep cool. Thanks for the content.

so glad I subbed up like 2 years ago & brother IS MOVIN I would love for you to do a pricing video as an aspiring private/personal chef as well. I was Pitmaster for the Cowboys for 2 years or so. I truly appreciate the vibe, information, and inspiration man! Keep MOVIN!

New subscriber. I'm laughing at you. "Go away" cracks me up. You let that little angels voice be heard, + you cooked the best b/b with the perfect cut of beef ever. I'm sure you added the ginger, garlic & all the things. Just a delightful video. I'm looking forward to your channel. Kick butt!! God bless you and many 🙏🏻 prayers 🙏🏻 Nurse Judi in Scottsdale

You should let the client know that he needs to change the battery in his smoke detector! Sounding like an NBA game in there lol

Fun video! While it’s the first podcast I’ve seen by this channel, I trust he’s previously proven his culinary mettle to deserve ‘chef’ standing. Because on its own, this podcast is not only not cheffing, it’s barely even home cooking. Most of it was just minutiae of running warehouse errands, heating processed food (premade bread, packaged sausage, jarred spaghetti sauce) and assembly. He did explain that the client wanted ‘simple’ dishes, but still, simple shouldn’t mean sub-par. Cheffing is a career. Cooking is a job. I have a few tips going forward. They are: 1. Shop your local farms and farm markets first, if possible (I’m guessing it’s impossible in Las Vegas, esp. with 100+ deg days). If they’re organic, they may be even better, but not necessarily. Embrace seasonal and locally-grown produce and locally-raised livestock. Eggs, especially, are amazing when bought same day the chicken laid it. By shopping your local farm, you can literally see the chickens’ living and recreational conditions, and buy with good conscience. In fact, every farm in my tiny New England town names their chickens and knows their personalities. 2. Check expiration dates on everything before buying. Always buy the freshest eggs and dairy in the case (unless you’re looking for aged cheeses). The freshest stuff is rarely on top or in front. Reach behind and over, if nec.. Beware any produce packaged under cellophane. Chances are high the concealed underside is damaged or overripe. With berries, it’s not enough to see their undersides, you have to smell them. 3. Equip a wheeled cooler with ice to bring frozen and refrigerated groceries home. It really helps maintain the cold, is crucial mid-summer, and can be trivially rolled in at your destination. This is especially important if you have fresh fish or live seafood. 4. ALL produce must be washed, including chives and other fresh herbs, prior to using. Immediately upon returning home, address your fresh herbs and leafy greens. Discard anything imperfect, rinse under cold water, salad-spin or shake dry, trim, then lay flat on paper towels, stack them in a sealed container, and refrigerate. They’ll all last a week, and be clean, crisp, cold, and dry the moment you need them. 5. Maybe it was done, but every sauce should be tasted before using, and every dish before serving. Just about every error can be corrected except a bad processed ingredient, too much sugar, or too much salt. 6. If you must use cheap premade pasta, at least try to find bronze die-cut. The dies fray the surface, making any sauce stick better. 7. I rarely use tomato-based sauces on pasta, but when I have, I’ve made it from scratch (veal shanks, pork, beef, fresh herbs, garden tomatoes, P.O.D. Certified San Marzanos, onions, pressed juicy elephant garlic, freshly-cracked pepper, and more) with great results and accolades (including from kids whom tolerate anything as long as it’s homogenous). Last year, I bought two different popular brands of tomato-based basil sauce, thinking, gee, I haven’t in 30 years, maybe it’s good. When I went to use one, I was so gobsmacked by its sugar content, I had to throw it out. Then I opened the other. Same deal. Like candy. This, this, is what the American diet has become? I think if I were a ‘pro chef’ with a multi-week ‘keep-it-simple’ assignment, the first thing I would throw together and freeze would be a huge batch of my homemade tomato sauce, a savory chicken stock (Milliard-seared chicken, herbs, roasted carrots, onions, and garlic, celery, spices), and a knock-your-socks-off write-to-mother high-umami curry sauce. I’d buy a week’s worth of fresh herbs and leafy vegetables and prep them to go each run. I’d bake fresh bread (and occasionally leverage my home supply of sourdough starter) first thing every morning for the day. Thereafter, the only other on-site work would be doing the protein and adding the vegetables. I think it’s the least a pro chef would do, even for a ‘keep-it-simple’ client.

I love to see your to see your daily routine and cooking tips as well. Happy 4th of July!

Your video randomly showed up and glad it did. I really enjoyed it. I live in Las Vegas too. It was refreshing to watch something like this. I did subscribe. 🤗

This content came up on my feed. I found this interesting and real. Ty for sharing this

Thanks for the recipe and the video. FYI no matter how much money I make, I'm making Stop Top Stuffing in the microwave once a year. Comfort food is comfort food, no judgement on the pillsbury rolls.

Your breakfast looks delicious!! Love how sweetly you say Hello to the tiny human who says Hi to you!!

I am also out of Las Vegas. By no means a professional, but I've done a bit of catering centered around cast iron Dutch oven outdoor cooking. It's lots of fun, but as you know so well, also a lot of work. It's interesting to see how the food requirements vary from client to client. Vegas is an interesting place for certain. 🙂 Thanks for sharing.

Great granny in Australia 🇦🇺 checking out your channel 😊😊❤

As a home cook, for myself, my son, or dad-an underrated part that I love from working in the industry is you heating the trays the meals were set it. I know it's a simple thing, but it's that touch that I think it's super important!

For a second I thought Lew from unbox therapy was the thumbnail. Clicked. Stayed for the great content!

You are my favorite cooking show!!!!! I love how we get to come along with you to grocery shop or to cook. I love your idea of an internet kitchen in your place. And I love the longer video formats. Really enjoy your channel.....

The algorithm provides!!! 4 minutes in and you've earned my sub. If they like it, and it makes your day easier, then they like it, regardless of the fact it makes your day easier. I doubt they think much further than the fact they like it. I'd love to go into that space, but at the same time, inherently the problem with that space is the clients standards aren't the same as mine. It's a mentality that I hate, but also love; I'm not happy serving something I'm not happy serving, regardless of whether the customer/client is. I know that if I drop my standards I can get exponentially more, but at the same time, I don't care about being paid more for producing something I'm not proud of. Mad respect for you and your craft, don't take this as an attack on you. Just airing my dirty laundry.

Very cool video and I’m a new subscriber now! Loved it. I live in Las Vegas so it’s really cool seeing the culinary lives of people here. Keep it up!

Thanks for sharing. Clients have nice desert digs. Have fun creating your hub!

I'd never ever take a private chefs position again in my life, I've been a chef for 30yrs, when I was 19 the owners of the country hoteli worked at in Cornwall England asked if I'd be their daughters chef for 12 months whilst she was at her last years university, which I said yes, how bad coukd it be , this family were awesome, so I thought , she thought a private chef was there 24-7 for her and half a campus. After 1 month I was done , I would be in bed sleeping but then the phone woukd ring at 3am a d a very drunk voice demanding food, nope I was a chef a very good chef but not a babysitter.

This content was dope, first time watching you. Much respect for your craft

keep the vlogs coming man loving your videos 😄

Recently came across your shorts. Love long form too. Your chilled vibe and just providing what the client wants 😍

Your video came up randomly for me, because I love to cook and watch cooking videos. What i enjoy watching that you share is how specific or random your clients can be. Canned biscuits and bagels in a bag are a win, but you as a chef are particular and precise in the other ingredients you chooses. Your approach to preparing meals, for what I can only assume are very well to do clients, is humble, yet thoughtful. I feed a family of 4. Do I bake our breads when I can? Certainly! Mostly in winter because in Iowa in July it’s too hot to microwave a hot dog. I shop and cook with the seasons. I grow what I can, gather what I can, and preserve what I can. But your channel gives me, and I can only imagine, many other home cooks an insight to just how food can be presented. Thank you!❤

Nobody else does a show about their career except pilots and flight attendants. I like this. I don’t cook so fun watching you!

I've only just discovered your channel through a Shorts video. I love the real and laid-back vibe of these longform videos. It is like a slice of life, keep em coming!😇

Rinsing rice is important because it removes the arsenic from it. It also makes the rice fluffier.

This was awesome! I would absolutely love more long form videos like this.

*Outstanding Vlog- something everyone would find Fascinating to Watch ‼️💯👏🏻👏🏻👏🏻* There’s not a whole bunch of content on this particular life,moreover the DITL part of it- seeing fully what it encompasses. I am fascinated whereas some will find extremely useful. Excellent watching,well done

youre a good dude! I like your outlook on life, it would be easy to complain about people and the kind of clients you may have, but you just have a cool heart and its all a blessing

U hv cleared so many misconceptions I had abt private chefs. I always thought its 5* everything everytime. Its also not an easy job so major respect for what u do bro. Ur vlogs are also very relaxing very chill. I love the vibe. I get so many ideas too sometimes just for my own private life lol also pls dont focus on the haters. We love & appreciate what u do! ❤❤

fun channel and thanks for putting out the videos. also impressive that you're personal chef AND personal shopper

That is a lot more grocery shopping than I realized wow

If I sold out my farming operation and had to choose a new line of work, I’m gunna do whatever it takes to be a personal chef. 👌🏼. Love to cook. Love coming up with new recipes and ideas.

Stumbled across the vid you made 3weeks ago and now I’m hooked, hope you’ll make more content

Love your videos and no you don't talk too much. Question- Do you cook on the weekends for this family as well? The beef and broccoli looked delicious.

The commentary is actually really nice. That way it helps the audience understand the thought process. ❤

Yes, please share with your pricing situation is loving your videos!

Hello from lA aka lower Alabama. Your scrambled eggs looked scrumptious. I look forward to future videos. God bless you. Hugs

This is the content I like from you, and the cooking videos.

I respect your professionalism.

maybe im missing something but do they not have fridges? why do two grocery runs and store the lunch order in the fridge? it's not like having the food sit in the grocery store is any fresher than having it sit in the fridge for a few hours. generally curious on this thought process.

I love your commentary Chef Eric! Helps us see what you are thinking. Thank you for the long form stuff too. You are great at cooking and capturing it on camera! That is hard to multitask like that and get it done well. I'm trying to get to that level one day.

I found you so soothing and calming to watch …. I loved watching you make breakfast as my injuries no longer allow me to cook - which I miss… I will definitely be following and subscribing … best of luck ❤oh and your food looks amazing ❤❤

From someone who's done everything from woodworking, planted lawns to industrial waste and in-between. That's a neat looking profession. I like how you started at Sam's and grabbed the menu from the supermarket.

I love this! Keep up the work bro....

Jesus I remember the video you did about going on holiday and coming back to have 30k subs and being blown away - 114k now about 40k in a week and a bit!! Congrats.

You are adorable! Loved watching this. Would totally be down for seeing how your apartment concept comes to fruition 😊

Found you recently and Really enjoying your content my dude. You pull off this casual professionalism I still aim for in my own work. Thank you for your time and experience

Love your vid! I don't live far from your client. I'm a mom of 3 so I consider myself a pseudo-chef lol, 3 meals a day and all snacks. Been playing with a whole foods plant-based diet recently, which is no joke!! You need your Doctorate in cooking for the plant based stuff. Thanks for sharing, love the content.

I love your videos! You make cooking look so fun and your food looks amazing. Keep up the content ❤❤❤

Nothing better than a plate of scrambled eggs! 🥚

"Don't have to worry about over cooking the eggs because they already are." Lolllll man this got me.

You're such a chill guy. If i could afford a private chef...l would be privileged to have you work your culinary magic in my kitchen.

Thanks for sharing your day! I love making things from scratch but of course appreciate some pre-prepared items when making recipes. I look forward to following for recipes. I recently made shrimp scampi from scratch a couple months ago and now my parents informed me it ruined the frozen stuff for them, they now request I make this frequently during our weekly dinner together. And it’s super simple!

After watching this video, I was thinking about the Beef and Broccoli and decided to try it on my own. I forgot there was a recipe on this video (I'm writing it down for next time), but it was such a brilliant experience doing it from (mostly) scratch (I micro'd the rice) and having it come out tasting so well. Thanks for the inspiration; you've got a viewer for the long haul. I'm 42 and slowly getting myself more into cooking.

Sending lots of love from London. People live such interesting lives. Thanks ♥️ for sharing

I love watching people cook. I learn so much, like the English muffins and using a fork to separate them!

Another fantastic insight, thanks for what you do. Amazing behind the scenes. Awesome.

I’m loving the channel! Super glad I stumbled upon it a few weeks ago. It satisfies my Vegas love and a whole new way 😂. I would love a price breakdown on what a private chef like you makes!

Yes on the pricing. Great topic.

Close the door, you're letting all the air out 😂😂

Very chill dude lucky family! Food looks great.

100% fabulous content! First time ever meeting a personal Chef. Top that off with a great way of seeing your world and you within it. Good insight all round. I cook for my wife. I can no longer eat (G-tube), but I like cooking for her and am learning a lot. I'll learn a bunch more watching and listening to you here I hope. Kid! Kids being happy is number one. Food is secondary to that. Kids like Adults are not always happy and that is just the way it is. Food can brighten the darkest of days.

I love those Crescent rolls OMG! I totally forgot about them for a minute... I used to make them for certain meals, and they always add a fancy flair to the meal :) I love hearing about the menu ideas you have for a day! Terrific video and gave me a lot of ideas about what to make my family... Just found your channel. I love to hear more about a guideline !!!

Unboxing and private chef. Crazy times.

Love your channel I just recently came across it! I hope it becomes your major source of income for you 😊

hey! printed out this recipe and made it last night! really great! Couldnt get flank steak so I used thin sliced top round.. Worked really well. I added a splash of Fly By Jing sichechuan gold oil.... and used BLACK sesame seeds to finish... that made it look very sexy! Ill be making this again!

Love viewing your videos...very natural and realistic content on your job duties. Great to hear how simplistic it can be for certain clients--what a plus! (Especially when catering to children.) I'm not a chef, just a grandma that enjoys picking up new techniques, recipes & ideas for lovingly feeding my own masses, lol. I appreciate your chill vibe and easy conversational skills while serving this family. *Just a thought: I also live in the San Diego region and while watching a previous video on your dilemma with loving a particular area (it was Carlsbad) yet traveling to cook there only occasionally (regarding buying serving platters, gear, etc., then having to ship them back afterwards). Have you ever thought of asking a homeowner you trust to just keep a few containers in their garage for you year-round? It could be THAT easy when you need a break and just wish to come to town to relax, yet also pick up a couple jobs while you're there. You could have a code for their garage so you wouldn't even need to bother them. I only thought of this because I do the same for my sons and their extra military gear that they only need sporadically. It's always in the same large case, same location, and they can access it 24/7 without bothering us. Like I said, just a thought.