The Food Network’s latest series, “Private Chefs of Beverly Hills,” offers a glimpse at life serving some of the most high-maintenance clientele in the toniest of neighborhoods. The show follows six culinary whizzes, including writer and chef Sasha Perl-Raver, as they take on the often ridiculous demands of their wealthy clients. Perl-Raver spoke about the oddities of the job, the trouble with millionaire teenagers, and holding her tongue.
What are some of the crazier things clients have asked for?
It’s usually less about crazy requests and more about crazy-ass people who are very demanding. The more money people have, the crazier they tend to be. I used to cook for an actor who only ate bison, buffalo and ostrich. We also had very young client, a teenage millionaire, who was a totalitarian in the kitchen. Nothing we did was good enough. I ended up crying because that kid was such a beastly brat.
How hard is it to hold your tongue around particularly difficult clients?
I’m not much of a tongue-holder, and it tends to get me into a lot of trouble. And even when I do manage to choke back whatever inappropriate thing I want to say, my face betrays me.
Do you have a signature dish or a favorite food?
I’m not much of a signature dish kind of girl. My chocolate cupcakes are unspeakably divine. Don’t invoke them. It’s like Beetlejuice. Anything with sugar involved makes me very happy to cook or eat.