hiring personal chefs

Developing a personal chef service in suburban Illinois. Seeking 7-8 personal chefs to serve the growing market. I have experience in management and marketing, will run the operational side of the business. Thereby leaving the chefs to do what they enjoy most.

[Pete]

Sounds like a great idea. I am interested in learning more about personal chefs. Right now, I am happy in the restaurant business, but am interested in the growing trend of personal chefs. Are chefs actually getting placed into homes or are they going there once a week to prepare food for the week ahead? It seems that I have seen more and more of this personal chef business recently. Is it a growing trend or have I just been ignorant of this faucet of the industry? I have always thought of personal chefs as being affordable for the very rich who can afford to pay chefs a good salary. Anyone involved in this business, I would love to hear from you and find out more about being a personal chef, both the pros and the cons. Thanks

[Sodaro]

Pete:

I graduated from Kendall College this past June and started a personal chef business with my wife. Our business is called Pinch of Thyme Personal Chefs. We provide two primary types of service. The majority of our business involves going to someones home and preparing a couple of weeks worth of meals that we store in their freezer and that they heat up at their convenience. We also provide private dinner party services for one-time events in peoples homes. In addition, we also offer to put on cooking demonstrations as part of the parties. You can find out a lot about the personal chef business by checking out the websites for the two national organizations representing personal chefs. Check out the American Personal Chef Association at www.personalchef.com and the United States Personal Chef Association at www.uspca.com. Good luck.

nstein:

One of the main reasons my wife and I decided to launch this business was that we wanted to work for ourselves. I don't know if there is any potential for us to work together, but if you have clients and no chefs, we'd be happy to discuss any ideas you might have for a "win-win" deal. E-mail me if you have any thoughts on the subject.

Mike Sodaro

I've actually done both. I've been a Personal chef and a Private chef. They are actually two different jobs. I'm now a chef in my own restaurant. They each have their pros and cons.

The personal and private gig is at times a bit stifling. i worked in Hollywood (where I hail from) for some big celebs... where everyone has their own chef... It's a great job but not too creative. The paycheck can be good, but there is often no opportunity to be creative. I wanted to work for myself. Create something that was ALL me. Even being a personal chef isn't your own. You often cook what someone wants you to make. It was great for a while for me and I changed my wants and needs. there is a lot to weigh.
Best of luck to you.

For more info on personal chefs check out:
www.uspca.com - personal chef association page.
www.meatpoultry.com/speech.htm - will let you read a speech on Home Meal Replacement. A growing trend that relates to personal chefs.

nstein

There are personal chefs all over the country. You can find out more about becoming one by visiting www.personalchef.com . Or calling 1.800.644.8389. The trend is big. For busy families on the go, it is the best solution to having a home cooked meal for no more than you would expect to pay in a moderate restaurant.

What are your feelings on the various schools of personal cheffing out there? I'm interested in the whole gamut, from undergraduate study to home study courses. Thank you.
Gretchen

[shroomgirl]

I've cooked for the same two families for 4 years...from the getgo I choose people who could afford me and liked to play with food.
Grand Marnier, morels, Veal,Valharona...you get the idea. I get to play and they get the benefits. I've also done the route with people wanting me to make green bean casserole, you KNOW the one....did not last long. There was a time when I cooked for 10 families a week and cleared over $1700 but it was not fun. Cooking to me is fun, I wanted to do too many other food related things. Make your list of what is important to you. Mine was to be able to play with the good stuff, have flex time, have wonderful families to cook for, trust on all our parts....I really love the part where I meet someone for the first time and the give me a blank signed check with their grocery card. TOO COOL...