One of the seven deadly sin is by far the most popular: gluttony. Oh, why did food have to be so darn tasty!? This fast-changing world has shortened our attention spans, but luckily the yummy world of food is always surprising us with something new and exciting.

Here’s our list of the trends that we’re seeing in this notorious 2020.

1. Mukbang Eatcasts

Topping the Odd Charts by a long shot in the #1 spot is the South Korean voyeuristic, social media food-gorging live feeds of “Mukbang,” which means eating broadcast in Korean.

Originally this was a live feed on a platform called Mukbang, where the influencers receive a huge delivery of food in their homes and… they eat it all live in front of their fans.

The amount of food they have to eat gives enough time for watchers/fans to tune in and “have dinner with them,” virtually. The appeal is that in today’s world there are many young people emigrating to big cities to work and friends may be hard to connect with or it’s costly to eat out. The influencer interacts with the live feed comments and the fans can send the influencer small amounts of money on the platform that sometimes adds up to an entire salary.

Successful Mukbangers usually have some kind of a gimmick, such as the challenge of eating humungous amounts of food, they are professional chefs who use high-end cameras to broadcast their cooking before they eat, they can simply be very cute and petite young women, or the opposite: ill-mannered, Neanderthal-ish and, therefore, hilariously entertaining eating.

Obviously, in South Korea, Mukbangers speak in Korean, but the concept has spread to Japan and China, where they have started their own platforms in their own language.

You can now also watch similar phenomenon on YouTube! Check out this Mukbanger in English! Comment below if you see the appeal.

With many chefs now out of work, and many more people requesting delivery at home and the American obsession with social media, the US market is ripe for Mukbang to explode here, too.

2. Private & Personal Chefs

Hiring a private or personal chef is a resourceful solution, especially in today’s COVID-influenced world. The restaurant business has been turned upside down with many temporarily or permanently shuttered restaurants, the now-official recession, no second round of federal stimulus package relief in sight and people taking extra precautions against COVID by avoiding outings.

Although private and personal chef are commonly used interchangeably, to differentiate: a private chef is usually hired to cook on a long-term basis, whereas a personal chef is usually for one-off events.



We can arrange a private chef for a small, outdoor get together

  • Hiring a personal chef can be inexpensive and easy

For people who need to stick to a budget, one-off celebrations can easily be handled with one of our basic family catered event packages starting at $59 per person (6 minimum). Hire one of GetPrivateChef’s skilled chefs and let us take care of everything, including groceries!

Let a chef impress you with their creativity and delectable cuisine!

  • Hire a personal chef to treat yourself and your friends/fam

If your bigger concern is sharing a space in locations that you don’t have control over with many strangers at once, you can still delight your palate with a five-star chef in your own location! Our next package starts at $75 per person with a minimum of 6 guests. We can get as elaborate as you wish. Miami has incredible ingredient sourcing that allows chefs to get very creative!

GetPrivateChef has connections with chefs that are also willing and happy to work on a long-term basis for your family or company. Email us with any specifics and we’ll go through our Rolodex to find a good fit.

Note, we can also cater to different food restrictions, including Kosher. Write us and we’ll brainstorm with you! Or pick up the phone for a friendly conversation about hiring a personal or private chef. 1-888-466-1466.

3. The non-spooky “Ghost Kitchen”

Of course, in trendy Miami we are seeing a quick adoption of the Ghost Kitchen, aka “delivery only,” restaurants. This was actually more of a response from COVID-19 shelter-at-home than anything trendy and chic.

At GetPrivateChef, we’re going to bet that this delivery trend is going to affect the types of menus we see for years to come. To keep clients happy, the food needs to arrive looking and tasting great after being in a hot box for up to an hour at times before being opened.

Restaurants from China to New York to Miami are all finding some success in this minimalist model. They save on rent because they only need a kitchen and on staff because they don’t need busboys, waiters or a full-time dishwasher or expensive machine. With a good webpage and delivery, some chefs are able to continue working in their field.

4. Comfort Foods; junk & organic

The news is abuzz with the not-so-surprising increase in sales of all kinds of comfort foods. And although it is very evident that well-priced organic versions of our comfort foods are flying off the shelves (literally, those shelves are usually empty), the numbers are backing his. However, even processed comfort foods from our youth are seeing huge increases in sales.

Early on in the shelter-at-home orders, breakfast items like milk, eggs, pancake batter, muffins and cereals were a scarcity and have caused a rise in prices that has lasted for months.

And just when we thought we were trending towards healthier foods, ice cream, cookies, pizza, mac ’n cheese, lasagna, pasta sauce, ramen - and especially those childhood brands – are enjoying a major resurgence.

5. The Geeky Gluten-Free & Lactose Intolerant Club is strong and growing

Legions are discovering through simple medical blood tests that they have a slight or dangerous allergy to gluten and/or lactose. They are having to come to terms with what has probably been years of discomfort and feeling sick that they can no longer be so care-free with their food, yet there are not many choices out there.

The pandemic’s devastating financial effects on restaurants have proven that establishments that cater to the lactose intolerant and gluten-sensitive truly have loyal clientele.

In Miami, Shepherd Artisan Café, Holi Vegan and Apple a Day (who all offer plant-based milk and gluten-free options) have thus far weathered the COVID storm. Drive by and you’ll always find their outdoor tables and delivery people busy at all times.


Read on how we can support restaurateurs here.


6. Conversions to flexitarianism and popularity of plant-based foods

Ask your most hardcore carnivore friend if they’ve tried the Impossible Burger or any other such plant-based meat substitute and you shouldn’t be surprised to hear that they have. On a global scale the demand for meat continues to grow, at the same time many people have decided to become vegetarian, vegan, pescatarian (eating only vegetables and seafood) or cut down on the amount of meat they eat in general.

Although Miami’s Latin restaurants are slow to catch up on the trend and don’t offer filling vegan or plant-based options, they are the exception. All other restaurants proudly offer options and mark them with corresponding icons.

7. Non-plastic cutlery

Bamboo sporks and paper straws are starting to make their appearance in some restaurants in Miami. Considering South Florida is so dependent on water for their tourism and economic growth, it’s been slow to react to the amount of plastics that are ruining the waters.

Gross levels of seaweed, so much more plastic washing ashore, the marine wildlife quickly disappearing and global warming flooding waterfront properties should all have been the big red, glaring alarm a long time ago.

The event planning company that GetPrivateChef works with, D’Light Events, has taken the bold step to specialize in eco-friendly event planning. They are committed to reducing our impact on the Earth by making the best décor choices possible and recycling everything possible. We are also proud recommend their online store of bio-friendly party supplies.


We would be so pleased to help you organize an on-trend event. From finding the perfect chef, putting together the tastiest menu to delight all of your guests, to beautiful décor with a minimal impact on the Earth. Write us now.

How are restaurants handling the re-opening during the pandemic and what would they like to tell their clients and ... anyone else?

Various chefs and hospitality groups have taken to social and news medias to ensure they don’t go under and take their employees with them! Some have been very vocal, and here’s what they’re saying:

Are chefs against the rollback?


Most chefs haven’t been pushing back against the government’s back-stepping from the re-opening.

If anything, restaurant staff has seen first-hand how quickly social distancing went out the window, even if the majority did wear masks.

If restaurateurs can only host guests at outdoor seating, make more space for us!


Ocean Drive in South Beach, up until the fourth of July weekend was packed full of tourists. Although the hubbub has stopped, the restaurants on the iconic strip are now enjoying the permanent closure of the streets, allowing them to have more tables to cater to more guests. That’s one place where it’s worked.

Calle Ocho must be looking at Ocean Drive and the pedestrian zone of Lincoln Road with envy. Also in South Beach, the Lincoln Road restaurants on the weekend look almost as full as usual. Except there are now shut doors and empty spaces in between those restaurants whose outdoor tables are all full. The exorbitant rents forced some to close at the first dip in the economy.


Cubaocho on Calle Ocho, Little Havana. Photo by Phillip Pessar. Licensed under CC BY 2.0

On Calle Ocho (8th Street for the gringos) some restaurants have a very small outdoor seating area on the narrow sidewalks that line the famous street that seems to dance Salsa at all hours. Between the narrow sidewalks that only allow for a few tables outdoors and the social distancing of six feet, it’s got to be hard for the largely Hispanic owners to break even.

To avoid having several shuttered doors along Calle Ocho, the local newspaper, CalleOchoNews.com started a petition on Change.org to press the government to open up the streets for sidewalk tables.

To remain open, restaurant staff must follow rules, so please do so as well


Some restaurants have been posting their commitment to sanitation, such as Pinch Kitchen+Bar. They include extra measures, such as cleaning door knobs every hours, wiping counters and dining tables in between every guest and “no touch/hands-free” social distancing.

The Peruvian food restaurant, Divino Ceviche in Doral and Coral Gables, actually posted a video on their home page showing how they do social distancing delivery, temperature checks on clients, gloved workers cooking, spraying surfaces and more.

Divino Ceviche video, showing increased sanitation measures

Be kind. Take it easy on restaurateurs. They're dealing with a lot.


If you don't like how the government is handling things, being defiant with a staff member isn't going to make things any better, especially not for your favorite restaurants.

Cater. Hire a personal chef!


And of course, you have your choice of chefs and cuisine. GetPrivateChef has connections with chefs in the South Florida area and with a location and decoration team, D'Light Events, that can make your day memorable.


If you've never hosted an event with a personal chef, you're in for a treat. You have control over the menu and you can dedicate yourself to your guests and not running around back and forth to the kitchen.


Check out our customizable sample menus and start planning your small dinner for fam & friends or event.





Some chefs have virtually wiped out their savings paying rent during shut down and trying to keep their staff on their books. One such chef is Farouk Ugucu, owner of a Safron Grill on Washington Avenue in South Beach, and his brother, Chef John.

“Our staff was with us in the good times, so I don’t want to leave them in the bad,” says Chef Farouk.


Coronavirus “Bad Times” for Restaurants

South Beach is synonymous with glam, ostentatious displays of wealth in the form of race cars, luxury yachts, nightlife, plenty of tourists and as the Latin-ized version of Las Vegas.

As the saying goes: "What goes on in Miami… is flagrantly posted on social media!"

Tourism in South Beach has been extremely volatile since COVID-19 exploded and shelter-at-home orders were announced.

From almost frenzied activity in anticipation of the 4th of July weekend, to eerily deserted this past week, the hospitality sector hasn’t been able to stabilize and make much headway.

While some of Safron Grill’s clients are the typical tourist on a casual walk, the majority of their loyal clientele are middle-class working locals who come for “good, fresh food at the right price.”

Between the drastic reduction in tourism, the curfew and the fact that their regular clients are now cooking at home because they cannot afford even their competitive pricing, Safron Grill is surviving off of only ¼ of their normal business.

If the government recoils now, the family-owned business may have to make decisions they’d been fighting to avoid.

“I’ve never gotten a bad review in three years of business here,” claims Chef Farouk.

The immigrant from Turkey has managed to make his small restaurant a success by all means, including earning a TripAdvisor award, which gets him international visitors. His commitment to “always have fresh food, prepared the same day and never two days old,” has won his neighbors over.

However… the restaurant’s normally loyal clientele is also experiencing a big shock and uncertainty during COVID-19.

What can we do to help save many of these restaurants from closing or chefs and staff from losing their homes? #supportlocal #supportlocalchefs

1. Spread the word to restaurants about the newest grant for the hospitality sector in Miami-Dade!

As of July 16 a Miami-Dade resolution has set up a $5 million business grant program from the 2020 Coronavirus Relief fund that will be handled solely by the “SOBEFIU fund” (comprised of two entities: the South Beach Wine & Food Festival and Florida International University Chaplin School of Hospitality & Tourism Management).

Below we’ve paraphrased some of the important points of the resolution, which aims “to enable the Grantee [SOBEFIU] to provide financial assistance to eligible establishments in the hospitality sector.”

Businesses may request funding for “a maximum of two independently owned and operated hotels, hotel restaurants, bars or caterers.”

Be prepared to show that you have experienced one of the following:

· “temporarily cease operations”

· “lay off employees”

· or that your business has been “severely diminished due to locally-mandated closure orders

Apply for Hospitality Industry Relief Fund here!

Another general resource is the FIU’s grants page for the hospitality sector.

Businesses that are applying must agree to provide a sworn affidavit that they will abide by the following standards:

  1. To pay its laid-off or furloughed employees $500.00, with a maximum of up to $15,000 per establishment

  2. Pay their employees by either check or money order [i.e. no cash, credit, alternative digital payments or otherwise]

  3. Submit copies of the checks/money orders and supporting payroll documentation to SOBEFIU within ten (10) business days after receipt of the SOBEFIU Funds

Do stay tuned to the news and announcements by the Miami-Dade government for more details.


Copy and paste the link to this blog and share it with fellow foodies!

2. Have fun and help out a chef at the same time by catering an event. You can have a family-and-friends meal, hire a chef to cook during your vacation or to celebrate an occasion! GetPrivateChef makes this easy and your business means immediate support during these unstable times.

At GetPrivateChef.com, with our concierge service based in Miami, we have many contacts with highly-trained, creative chefs as well as budgets to fit your desires.

All it takes is an email to sort out whatever curiosity you’ve got about budgeting, locations and timings.

Choose from a

  • simple n’ easy Family-style catering starting at $59 per person*

  • Gourmet dinner at $75 per person*

  • culinary delight at $100 per person* that is so good we call it “Temptation

  • Prestige package that is as visually appealing as it is delectable and unique. An unforgettable experience at $150 per person*

  • sushi dinner can also be arranged, with Sushi Chefs that have studied with some of the most recognized names, at $175 per person*

  • dinner by a Kosher Chef that aims to please at $200 per person*

*6 person minimum for this pricing. Feel free to contact us for a quote for less than 6 people.

The personal chef can come to your home or you can agree on another suitable location. Consider some of the benefits of hiring a personal chef.

If you don’t have a location in mind, we have a portfolio of private and semi-private locations to choose from. Our favorite is a privately-owned modern floating space perfect for a cozy get together. Sanitation is important for us and we will take precautions.

3. Hire a chef for your content needs in your publication or advertise on their website

If you’re a foodie or have a media outlet that a chef could guest write or talk on, now is your chance to get to work with them!

Normally, chefs are up at the crack of dawn, either buying fresh ingredients from specialty markets, and/or prepping in the kitchen for their busy day. And then they cook until they close late at night and then their night isn’t even over. They have to clean.

“You don’t have a life,” Chef Farouk laments ever so slightly, after 35+ years of cooking.

Now, with a curfew, many restaurants are closing at 8pm or many have, unfortunately, shut down altogether because they don’t have outdoor seating (the only way they can currently host clients on property) or they can't break even.

This does mean, however, that many chefs have more time on their hands.

Now’s your chance to hire a chef to write a guest blog post or to appear in one of your YouTube videos, virtual podcasts or media broadcasts.

You can also advertise on their websites. Some chefs sell goods, meal plans, books or other items. You can request their “media kit” or, basically, their statistics about who interacts on their website.

If their audience also happens to be your niche target (most likely foodies), then you could advertise on their website for a given time and thereby provide some automatic income for the chef.

You can also support their side gigs. Some chefs are painters, beer brewers, or have other hobbies or professions that you could enjoy and that would also help them out.

Are you a chef with a side gig? Write us, we’re compiling a list to publish in an upcoming article!

4. Be vocal with the government

I asked Chef John at Safron Grill if he agrees with the tightening of the social distancing and rollback of the re-opening:

“Yes,” Chef John answers without hesitation. While he has some questions about the government’s current understanding of the virus, he complies with social distancing measures. All employees in their restaurant wear masks and they do not allow customers to sit indoors, as per the government mandates.

Safron Grill’s few tables on the sidewalk have umbrellas, but as Chef Farouk explains: “It’s too hot outside. Thankfully delivery has been working. If it wasn’t for delivery…” he waves his hands horizontally, “we couldn’t have made it.”

But give us our hours back!” exclaims Chef Farouk, as if he was giving his solution, speaking directly to the government.

“Customers are not allowed to do pickups after hours. We are down to one quarter of the business…” exasperated. “Let us stay open later!”

5. Call the restaurants for more pickups/deliveries and kindly tip


The chefs and wait staff at Safron Grill are grateful that for greater part, their local clientele has abided by the social distancing mandates. If you follow social distancing mandates, most restaurants would be happy to have you as their guest in their outdoor seating. If you would prefer to eat at home, keep your local restaurants in mind for pickup or delivery.

The curfew, reduced hours in some malls, reduction of employee’s hours and a deep dent in profits have meant that tipped employees just don’t have as much to count on and bills are piling up.

“There is one client who comes by every week and always tips the waitress $50. He says he knows that times are tough and wants to help. Our waitress always gets happy,” Chef Farouk imitates her smile and stands up straighter, “when she sees him because she knows she will go home with a bit more that day.”

Keep in mind that the wait staff puts the orders together, but when a delivery is made, only the person who made the delivery actually keeps the tip. Delivery people need work as well, so neither are bad options.

But with curbside pickups, your tips go directly to the wait staff.



Hiring a personal chef is a great way to support them and

the assistant chefs, wait staff and others that they work with.

If you’d like to lighten up your own life with a small, family dinner or go all out

with a luxurious soiree, GetPrivateChef would be happy to hear from you.

We can work with you and offer ideas.

Our spectacular event planner, D’Light Events

can arrange your décor, cleanup, recycling and sanitation.

We love what we do!

#getprivatechef

Email: info@getprivatechef.com

Call: 1-888-466-1466 (toll-free)

 

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