Jaime Imbusch

10/03/2026

Raw pork has always been something we shouldn’t eat. But this is Iberian pork. It should be treated more like fillet steak and today I have a beautiful piece of jabugo presa that were slicing raw and making into tartare along with the Andalusian soup ajo blanco which translates as white garlic. It’s creamy and delicious and you can make it in less than a minute.
Served with olive oil cracker for some crunch. These ones had anis in which surprisingly worked really well but anything for some crunch will do.

03/03/2026

The classic is white wine and shallots. But this Spanish remix takes it the but further with criollo sausage and sobrasada.
You can always add a touch on tomato paste to thinken the sauce for extra mopage.

24/02/2026

The Chimichurri’s playing a loose interpretation here.

Acid. Fat. Parsley

It’s close enough.

And the charred leeks and grapes give it its own levels of depth and sweetness.

It works well with with the presa ibérica be ause the meat is already sweet, already a bit fatty.

Presa like this is worth trying. And I wouldn’t cook it well done unless that’s your thing.

17/02/2026

As a side for a steak or Iberian pork this one is a winner. The black garlic puree works for the base with the pan fried mushrooms. Let the juices seep out and when served break the yolk and mix. It causes a light emulsion creating a tasty coating for your mushrooms. I used a hard cured sheep’s cheese but anything hard that can be done on a microplane will work.

10/11/2025

Hacking years of struggle in LiveWire.
Taking Chefs in the industry from burnout and zero to successful side hustle in just 5 days

09/11/2025

Want to land more private dining gigs?

Try this.

Having a private chef experience is something to remember and those with a milestone birthday coming up are the most likely to spend on the occasion.

This method keeps your ad spend tight. They are at the stage of life to afford your service and most likely to take you up on your offer.

28/10/2025

Strip it all back and just add in what’s needed is the easiest way to simplify.

By adding more, you add confusion. Make it as simple to grasp as possible and explain the rest on the phone.

26/10/2025

Calling all Chefs that are ready to make the move.

With more restaurants closing than ever before there’s a shift in the industry.

More chefs are moving in to being private, making more and living better cooking the food they want to cook.

Are you one of them?

12/10/2025

If you have trouble getting leads and not got a huge budget to run ads, just run them on a Sunday.

Frame it with the week ahead in mind and how much better life could be if they didn’t have to run to the store or spend hours cooking.

Set yourself up as the solution and you’ll not have a lead problem again.

10/10/2025

The biggest problem I hear is getting enquires and clients. Most chefs are going straight for the sale and not warming up their prospect. If you want more leads and a busy little service that will help you fill your available spots, try this.

01/10/2025