Inside Look: The Private Chefs of Beverly Hills’ Chef Sasha

Last week kicked off the second season of Food Network’s racy reality show The Private Chefs of Beverly Hills.  At Big City Chefs, Beverly Hills’ premiere private chef placement agency, the only question is who is crazier: the chefs or the clientele? This group of talented chefs is on call 24-7 to cater to the exceedingly over-the-top, wacky, ridiculous and sometimes truly bizarre culinary clientele living the high-life in LA’s poshest neighborhood.

Chef Sasha from Private Chefs of Beverly HillsLast spring Chef Sasha Perl-Raver dropped by WTVC to answer 7 Questions (HERE) and thus gave us our first taste of the gang at Big City Chefs.  We learned that Chef Sasha at age 16 no less started her own catering business.  Since then she has graduated from USC with a minor in cinema, guest starred on the Lifetime drama Strong Medicine, was crowned Miss San Francisco, baked Lindsay Lohan’s 18th birthday cupcakes, been a senior writer for a Hollywood gossip web site and been named “funniest in LA” by a newspaper in New York.

So with season two under way there’s no telling what trouble our heroes will get themselves into.  To help give us an idea of life in the Big City (Chefs) the ginger goddess returns to provide us with an inside look at The Private Chefs of Beverly Hills.

1. What emotions did you experience the first time you saw the camera crew at one of your catering assignments.

Abject fear. Then horror. Then fear. Then panic. Then excitement. And then fear again.

Cooking is such a delicate art. Having someone there to document the vicissitudes can be really tricky. One of the most important parts of cooking is failure, because that’s when you learn or are forced to be the most creative. But when you’re on TV, who wants to look bad? And then there’s just the fact that you’re being filmed, period. I still can’t watch the show to be totally honest. Whenever I see myself on TV, all I can think is, “Is that really me? Do I really look like that and sound like that? Yeesh!”

2. Can you contrast the demands of a regular catering client and the catering that Big City Chefs’ clients request?

They’re one in the same. The only thing I’ve noticed is that occasionally people will tone down their bad behavior on the show because they know they’re on TV and they don’t want to make a bad impression on the audience. So you’re catching people on a good day. How scary is that? Hahah!

3. Have you been “glamping” lately?

Oh hell no! I hate camping. Always have, always will. The happiest moment of my year was driving away from that camp ground and toward civilization. I’m not a “Roughing It” kind of girl.

4. Last season was quite successful, how is life different today than it was 12 months ago?

Nothing’s changed to be totally honest. I’m still cooking, still writing, still working hard. I do, however, get nervous when I head into a grocery store to buy something crappy like Marshmallow Fluff or Lucky Charms. I’m always afraid that’s the moment someone will recognize me. The shame. The shame of my Marshmallow Fluff habit.

5. Because of your duties with Big City Chefs you get to weave in and out of the Tinsel Town glitterati – who have you met that you never thought you would and who would you still like to meet?

Between my writing work and cooking work, I’ve been very lucky when it comes to that kind of stuff. I’ve interviewed everyone from Meryl Streep to John Malkovich, I’m friends with a few folks in the biz, and every now and again I’ll have a totally random but really rad celebrity experience thanks to an assignment, like last month I got to go to New York for The Social Network premiere and this morning I got to work out with Dan Clark who was Nitro on American Gladiators. That was awesome! I’ve also cooked and done parties for tons of big names. I remember once seeing Jessica Alba, Jessica Biel, Jessica Simpson, Justin Timberlake, Jeremy Piven and Jon Voight all chowing down on my food in one room. It was like Night of a Thousand Stars with J Names. I guess I’d love to cook a very private dinner party, if you get my drift, for Keanu Reeves or Alexander Skarsgard from True Blood. But probably the only celebrity I’d do just about anything to meet is J.J. Abrams. That guy rocks my world. Felicity and Lost?!?! I mean, are there even words for that level of genius?

6. So what’s a typical Private Chef’s shoot like?

When you were a kid, did you walk up to Santa Claus at the mall and pull his beard off? If I answer that question, it would be like seeing Dolly Parton before she gets her face on in the morning. Sometimes a bit of mystery is a good thing.

7. I know Manoushka has designs on her own stand-and-stir show.  Would you be interested in doing an old fashioned cooking show?

Not only do I want my own show, I want cookbooks, a magazine, pots and pans, knives with my name on them, a line of packed foods, my own Girl Scout cookie; I want to be the next Martha or Mario. Obviously. We all do. I don’t think I’m telling tales out of school to say that it’s safe to assume all the chefs on PCOBH would love to have their own cooking show. Duh. Who doesn’t? Look at the people who compete on Next Food Network Star or Next Iron Chef. Having your own cooking show and becoming the next Rachel Ray is the new American dream it seems.

8. If someone wanted to cyber-stalk you where should they go?

They should check out my blog, www.myhollywoodbites.blogspot.com, my website, www.sashaperlraver.com, read my writing on NBC.com or SheKnows.com, or go to old-faithfuls like Facebook and Twitter. But I highly doubt anyone wants to stalk me. I can’t even get a boy to ask me out on a date. Sad face…and cheap ploy for more date invites. Ha!

Be sure to check it out as fellow PCO90210 chef Manouschka Guerrier answers 7 Questions HERE.

2 Responses to Inside Look: The Private Chefs of Beverly Hills’ Chef Sasha

  • Kruzon says:

    I'll bet you have some truely interesting requests from your clientelle. What was the most challenging plalcement for the most different meal.

    • I don't know about most demanding but the quirkiest was a bride who said she didn't care if there was anything on the buffet at her reception except dinner rolls. She loved dinner rolls more than anything else in the world. There was ample food for everyone but I made sure to order to 6 cases of assorted gourmet dinner rolls – rye, wheat, Italian, white and herbed bread. She was thrilled.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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