Chef Chris Spear works his magic not from the chaotic depths of a restaurant kitchen, but from the mobility of his own food truck. His company, Perfect Little Bites, operates a private-chef-at-your-doorstep experience based in Frederick, Maryland. Today, he’ll talk about why his restaurant working experiences inspired him to become an entrepreneur, his desire to build a local culinary community, and how the concept of his unique business has evolved. He’s also a fellow podcaster, hosting Chefs Without Restaurants, so we’ll chat about the benefits and challenges of podcasting.
What we covered in this episode
Chef Chris Spear explains what makes Perfect Little Bites unique (3:08)The great debate: culinary school or industry experience? (6:10)Chef Chris Spear talks about the pros and cons of being a private chef (10:33)Sourcing inspiration for menu changes (18:46)Chef Chris Spear  built a culinary community (25:40)The origin of the Chefs Without Restaurants podcast (30:10)Chef Chris Spear's biggest influences (35:49)Series of rapid-fire questions.
Links to other episodes in Mid-Atlantic
Conversation with Chef Hari Cameron from DelawareConversation with Chef Brian Duffy from PhiladelphiaPanel Discussion with Two Chefs from NJ - Leia Gaccione and Sam FreundConversation with Chef Johnny Spero from Washington D.C.Interview Celebrity Chef Jose Garces from PhiladelphiaConversation with Chef Drew Adams from Washington D.C.A live recording from White Birch in NJ with Chef Sam FreundA live recording with Chef Ehren Ryan from Common Lot in NJ

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Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and chili Worm salt





Almond and Grape Gazpacho with Cucumber, Pickled Green Strawberries, Sherry Vinegar, Marcona Almonds and Herbs





Scallop with Ras el Hanout, Blue Corn Grits, Whey and Roasted Carrot/Harissa Puree





Crispy Pork Belly, Smoked Cheddar Farina, Apricot Chutney and Pea Shoots



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I never loved that restaurant experience. I applied for jobs out of college and was turned off by the attitude of many of the hiring chefs. These guys sounded like jerks, and I didn't really want to work for them.
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I think if you're going to culinary school at a young age, you don't necessarily know what you want to be doing. Get out in the industry and get a taste of things. 
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The challenge with being a personal chef is people think of you more like a caterer with a set menu. It's the same traditional food you can get at restaurants and I always want it to be my own spin on things.
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I make my own schedule and do things at my own pace. That's a benefit and also a curse sometimes. I am able to fully pursue my passion and I don't have someone always analyzing every move I make.
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It sounds crazy to take off my menu dishes that are big sellers, but a part of why I do what I do is because I want the creative freedom to do new things.
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When I was new in town, I wanted to network with local restaurants and do events together. Nobody was interested in doing anything. But I found that people who were running food trucks, bakers, or caterers really craved that sense of community and wanted to do events together.
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