2 be a Personal Chef - Page 2

Chef Heather · #16 09-13-2004, 06:34 PM

Quote:

Originally Posted by shroomgirl

if they go on vacation do you still get paid?....

Of course not. You're not providing them with service or with food. I wouldn't expect to be paid for not doing anything.

And if you go away on vacation, you are not paid, either. If you work as a Private Chef with a very wealthy family, they may...just may....give you paid vacation, sick days and holidays because you'll probably be getting a yearly salary. I am a PC though, so my days off are unpaid.

Quote:

I looked at taking on a family that is extremely wealthy (read top brewer in the world) They wanted someone to cook/serve/cleanup make essentially uninteresting food (3 courses) there were numerous small children that would desire their own foods....and the clincher their pay was hourly and 1/3 of what I asked for 10 years ago when I started PCing.

Needless to say, I turned around and walked out......there is a segment in the society that grew up with full time household help that is used to paying a non-living wage....

It's like any job. You don't like what they're offering you, you don't take it. I much prefer working for multiple families than I would working for just one family. I don't like cooking "kid's food" anyway. BUT...if I were offered an excellent position with around a $40K and up salary, I take it! No questions asked!

Chef Heather · #17 09-13-2004, 06:48 PM

Personal Chefs deal with very little of what T.Haws has mentioned. Fortunately. There are downsides to every job but Personal Chefs prepare meals from carefully gathered client information. There are little or no surprises. You cook the food as they want it cooked, you package it up, and you split. I am lucky in that I cook for adults who are just a rare bunch of considerate, nice people. They never hassel me nor give me outrageous requests. If they did, no amount of money would be worth cooking for them. Being a PC allows me to enjoy people on the level I like...which is "arm's length." I don't ever get "huggy-kissy" with my clients. We are cordial and enjoy a few laughs but they know to stay outta my hair when I cooking their food. It's in my contract. That and some basic things to keep me sane like:

Shovel my pathways and de-ice your driveways, or call me to reschedule in the Spring! (not exactly worded like that...but you get the idea!

)

I will not take out your trash, nor wash any dirty dishes in the sink when I get there. Have my work area clean so I am not delayed preparing your food. (see above...

)

I will NOT baby sit your children even if you're just going to the mailbox across the street. Get a sitter, or take them with you. (...above

) I will also not be dropping your Granny off at the library when I leave. Eh-hem!

Keep your VARMINTS out of the kitchen while I am cooking. Last thing I need to do is to step on precious Fifi's foot, and cover myself in boiling stock.

Do not run into the kitchen and holler "BOOOOO!!" to see what I will do. More likely than not, I will beat you senseless with my skillet

You get the idea!!

T.Haws · #18 09-13-2004, 08:16 PM

Ok, so now I feel compelled to mention the good to amazing benefits of my job after my pissing on the parade post earlier. My hours are 11-7:30 ish M-F with a break @ 2 to go shopping, have lunch at home, etc. and back at 4 to have the kids dinner up at 5. The parents followafterwards,I clean up and go home. I cook for 2 adults and 3 teenagers, I cook whatever I feel like(knowing their likes and dislikes)and since I have a 3yr and a 8mo I don't mind cooking for kids, I don't dumb down the food either. The adults always get a starter and the main, so I plan the meal to balance and flow. Weekends off so I leave them set up with easy to prepare foods. I get @ 5 wks total paid vacation(2 regular and the rest when they go on their family trips). I have full medical, dental ins., all my gas is paid for,and sit down for this, they provide me with a big *** condo, all I pay is phone and cable. I get 2 dinning out(research) nights a month covered, add regular bonuses and raises to a competitive restaurant or hotel chefs salary and it totals to a sweet gig.

Chef Heather · #19 09-13-2004, 10:16 PM

That is ONE SWEET job you have there! I also love my hours. I usually do 5 main dishes and 2-3 sides. I get to the client's no earlier than 12

and I am home with my feet up by around 4, 4:30. I have a client who just takes 4 entrees, no sides. My hours are 12-2 or at the latest, 3 if I have a slow cooked item like my French beef stew.

shroomgirl · #20 09-14-2004, 08:54 PM

Heather,
I always get paid vacation for PCing. If they go out of town I get paid.
It's stated up front so there are no probs later on.

Chef Heather · #21 09-15-2004, 12:57 PM

Quote:

Originally Posted by shroomgirl

Heather,
I always get paid vacation for PCing. If they go out of town I get paid.
It's stated up front so there are no probs later on.

To each her own, but I won't take money for not providing my service, regardless whether it's them or me who is away for holidays. I will charge a $50 fee for a cancellation on same day of service. I do state in my contract that I appreciate at least two week's notice for client vacations. That way, I can either fill that slot with a newbie client or a potential client, or arrange to take my own personal dental,etc. appointments or vacation at that time. I have never heard of a PC charging a client for the meals that are not made while the client is away. Interesting concept. The only thing I might do along these lines is to prepare extra entrees above what they would normally take, so they had some food to fill out the week should they get back before I am scheduled to properly replenish their supplies. I would probably demand a bit of extra cash for that, but the scenario hasn't come up. Yet. Like I said..to each her own, and I am sure your system is one that is comforatable and ethical for you and your clients.

shroomgirl · #22 09-15-2004, 08:39 PM

My clients were weekly....there were no fill ins, if I cook for you on Monday then that is scheduled day for you...I did make partial amounts for varied vacation schedules but got paid the same amount.....that was my livelihood, i supported 3 children on my income and to miss $ because someone schedules was going out of town was not OK. In retrospect one weekly client generated annually what I can make on one wedding, i prefer catering large events these days, and ethically I have NO PROBLEM with the 50% non-refundable deposit....you are inked in when the check hits my hand, that took a while to become imbedded in contracts.

pcdaveupstateny · #23 10-15-2004, 05:24 AM

i am a personal chef in upstate ny area, and am just starting everything(website,menu,etc) i am wondering what exactly i need to be a personal chef. do i need insurance, a dba or a tax id number. also i want to know the best and cheapest way to advertise my business and website. thank you for your time

pcdaveupstateny · #24 10-19-2004, 09:19 PM

cmon man... do you think we were all born last night? whos your client? donald trump? i dont think he would offer that package. but hey...if it makes you feel good to tell people that...more power to ya.

cyanide · #25 10-19-2004, 09:46 PM

Quote:

Originally Posted by pcdaveupstateny

cmon man... do you think we were all born last night? whos your client? donald trump? i dont think he would offer that package. but hey...if it makes you feel good to tell people that...more power to ya.

Easy now ... I hate an exaggerator as much as the next person... but ya never know

A friend of mine interviewed for a Private Chef position with a family with a pretty long storied history here.
I can't remember the exact package, but it was pretty extensive.
They own a dozen large companies, so full benefits wasn't a problem.
They were away alot, so giving several weeks off was a benefit. If no one's home, what's the chef gonna do?
They also had a separate apt. within the premises of the mansion.

And, yeah, this family is in the Trump stratosphere

T.Haws · #26 10-20-2004, 10:01 AM

Yes Dave, I think professionally you were born last nite. Amusing that you come to this web site to ask how to start your business. You are hoping for the complete blueprint? I can see how someone at your level might find my position rather fantasy- like, but its' fact. Try any reputable domestic placement agency and see for yourself. Donald Trump lives in NY, I live in MA, there are far more wealthy people than him, that require staffing, but if he's your only reference then so be it. This thread bwgan by someone asking about the profession, my initial post was of the hassles of the posotion, but then I thought I would share the upside. I'm in the low top third of my peers in this profession, there are those that make much more. The data is out there you simpleton. I'll even give you a couple of agencies to check out, since you have no clue, Starkey and Domestic placement online(dponline). Good luck, I think you need it.

chef janssen · #27 01-04-2005, 02:19 PM

Quote:

Originally Posted by Chef Heather

Keep asking me questions whenever you have one! I love to tell people about the job. It's the best damm secret "out there" for food people. I work 5 hours a day. Make more in a couple days than I did in a week in corporate life....

i put some flyers out a long time ago and no one has call what should i do?