Most of the people we meet today wonder what kind of work I have done in the past. The question I am most often asked is “what is it really like for someone to become a private chef?” I had a personal opportunity. chef for a good part of my life. I prepared many gloves right in my teachers residence. I am often asked how someone really gets to the point of personal chef. I think it’s fair to say that this is a profession, and indeed requires solid expertise in the culinary field. More importantly, though, I think it’s also a combination of perseverance, a little bit of luck, and sometimes perhaps a good bit of talent. Most chefs eventually look to escape the stress in most kitchens. Working in commercial kitchens is certainly not considered the most prestigious job, regardless of location. Its a lot of work, long hours, sweat, more sweat.. Sometimes the frustration of working in this kind of work can be overwhelming . Paying your dues, as we call it, is a significant way to start the foundation to become a personal chef.
I think the most important criteria for those interested in a career as a personal chef outside of being a good cook is to have a rapport with the people you cook with. Its most difficult situation is if someone allows access to someone’s home and interferes with their privacy. Lunch time is synonymous with quality time. I think anyone who is interested in this type of work should understand and respect that. It has been noted in the past that not all chefs have personal training and industry training. Although it helps. Certain temperature factors can dramatically change the lifestyle of a personal chef. I believe some other qualities of a chef should be personal cleanliness, attention to detail, reliable, respect for personal property, creativity and understanding of people’s expectations. For those who work in this line must be flexible to the needs of the families of the actual feeding times.
Being a private chef provides professional expertise and a great window of opportunity with a variety of different types of situations. I think the hardest part for anyone entering this field is probably the leg work associated with finding the right situation. There are many things to consider when trying to go in this direction. I think the first consideration is where you want a personal chef. Location is key, especially to some people’s overall happiness. Of course, most people who can afford this type of service live in places like Greenwich Conn., Manhattan, Nantucket, Martha’s Vineyard Boca Raton, Key Largo to Key West, San Diego, towns in North and South Carolina. etc. Obviously from the beginning I was a cook and therefore my role was only in the kitchen. Even though I had to walk away from a few of the job offers. Some people like and accept job as cleaner cook and house / maid Thats OK too, willing to do that kind of work. It can sometimes be too difficult for working people to perform this type of service. You must be careful and take care not to use it. Respect is a necessary quality, and receiving respect is equally important. I recommend a lengthy discussion with the household leaders before accepting the situation. This will help you to fully understand their food hygiene needs and job roles. It is very important to prepare different foods. Personal Chefs not only cook a good entree, cook, leave, make appetizers, fresh soups, and make great salads etc.
I think people enter this profession for a variety of reasons. I think that’s the main reason I went with the perks. The first time it started was too much fun. I was doing things I never dreamed I would always do.Working for a good class that is important to you. Of course, in later years my methods have changed a little. From a physical point of view, it is not as strenuous as working in a busy restaurant, or in a hotel where you feed hundreds, if not thousands, every day. I was getting paid and found myself out of work and going shopping for food. All my medical benefits were taken care of, excluding holidays and events, it was double pay. On the road the salaries can be quite good considering the volume of cooking. I remember vacationing in old places. These perks are earned over time. Sometimes it doesn’t start out easy. Entering into this type of work they noticed.
Breaking into this profession can be difficult. There are professional associations that cater exclusively to the personal chef. Another great source of information and certification is the American Culinary Federation. A level of skill and creativity is vital and is usually obtained through a good school, mentor chef or through a significant amount of experience. An accredited college is really key, such as the Culinary Institute in Hyde Park, New York, Johnson and Whale; and the Le Cordon Blu. All great schools. Adult gourmet food will benefit from expert culinary classes. All these recent cooking shows have added a new dimension to this profession. Having food safety certification helps. Whatever you finally join the skill level and repertoire, usually good weapons to use in the interview process. The dynamic is forever changing for the needs of personal chefs.
I had the opportunity to be a personal chef for the late Baseball Legend Ted Williams and a few other famous people. My life was unique in this matter, and in many ways unique. I had the pleasure of serving some of Mr. Williams’ famous guests, such as Senator John Glenn, Yogi Berra, Carl Yastremski, Senator John McCain , Tommy LaSorda, Clete Boyer and many others. The list is truly endless.
