At the Private Pass

Inside Chicago's Vendador Private Dining.
Hospitality is not a service, it is devotion.
Private Chef Operations Guides

By Chef Francis Pascal

· Launched 4 months ago

Chicken Ballotine: A French Technique Worth Slowing Down For

How to make a Chicken Ballotine stuffed with a truffle mousse that elevates poultry to an unexpected delicacy.
Jun 6 • Chef Francis Pascal

Welcome to At the Private Pass with Vendador

We're glad to offer you a seat
Feb 23 • Chef Francis Pascal

The Gentlest Way to Cook Fish

Olive oil poached trout, and a light saffron cream built on clams, charred fennel, and cucumber. A restaurant fish course you can experiment at home…
Jun 4 • Chef Francis Pascal

Recent posts

Private Dining Operations Guide #8: Licensing & Legal Setup

The line between personal chef services and catering businesses changes the entire legal foundation of your work - with pros and cons.
May 17 • Chef Francis Pascal

Venison Leg with Grapefruit and Gochujang Gastrique: Masterclass

Sweet roasted carrots, bitter radicchio, bright citrus, and gochujang gastrique. Here's how to build balance around lean game meat from Michigan's Upper…
Mar 1 • Chef Francis Pascal

Private Dining Operations

Private Dining Operations Guide #9 — Choosing Insurance Coverage
A plain walk through every policy that stands between a burned countertop and a closed business.
May 31 • Chef Francis Pascal