Private Chef

[Greg]

What exactly is the difference between personal cheffing and private cheffing? I'm currently looking for a new niche myself, any info would be greatly appreciated.

Chefegg:

If you are going to be a nanny to a whole family, then I think you need a raise. Can't believe you have to change the nappies on grown people!

Personally, I think you need to find a similar position with a family that's not so picky or such big babies.

Sound's like you need to lay down some of your own rules to these spoiled brats.

[shroomgirl]

WOOOOOOOOAAAA Guys. I've worked for the same two families for 4 1/2 years...weekly.
When I first started with them I had a sheet we sat down and filled out together....how hot is hot, preferences in not only flavors but cooking reheating etc....
Tenderloins are big with my guys as are lamb shanks and salmon. Just makes my job faster/easier.
I make it very clear up front what I will and will not do....babysitting is not one of them. Cleaning a messy kitchen is not either.... a couple of years ago I had 10 clients a week....ran into the green bean casserole crowd....just could not deal with it. Finding people who can afford you and let you play and love your food...there are those out there, just look in the right places. I had alot of trouble with people that wanted me to cook food their children would eat and that they would like so I asked for a list from them of suggestions and then from some of my families I just said who do you want me to cook for you or your children?
I've requested maids come in after me in some cases. Hey if it works go for it.
I've made sure I talked equipment from the get go....these are things I need, usually i get to shop for anything I want.
I get paid wether you are on vacation or not.
Just basics for running a business and Chefegg apparently you are not using the right accountant either that or your not buying cooking equipment, eating out, buying groceries for recipe development, buying food magazines, mileage, travel is exploring places to improve your cooking....etc...
Jeez it is one of the biggest writeoffs I know of....unfortunately I don't need all the writeoffs I have....single mom, 3 kids.

Schroom: I understand what you're saying. I do include those expenses on my taxes--

And yes, cooking the best and tenderest meats are certainly easier. However, with families of five, not everyone will eat salmon so an alternate protein is required, several vegetables are required because they don't all like the same veg and starch.

Also, on my initial interviews I did submit an in-depth 5-page questionnaire of likes and dislikes. My experience is that every single person I've spoken to in the private and personal chef arena has said "we're not picky--we're easy to please". This is of course, the kiss of death.

I did sit down and discuss what duties I would and wouldn't do and also they brought forth their requirements. I will say that one of my families has not lived up to their 90% verbal promises. There are times when I do stand firm but sometimes one must lose a war to win a battle.

But really, what does one do when you make a meal that they absolutely love and make it again later (exactly the same way) and they absolutely hate it. I suppose I've answered my initial question (how many postings ago?). This is a customer-oriented position and the customer is always correct. I could argue back and forth with these people and prove my point but in the end I am providing an expensive service that they are paying for and it is my responsiblity to either supply it or move on. Thanks gang, for your input.

[shroomgirl]

LOL
I love the Kiss of Death...we're not picky...it always seemed that those families were even more so....

I understand the food aspect, I do not understand all the other garbage...babysitting?????

Does it feel right? Are you happy at the end of the day? I'm down to my favorite 2 families and have not taken on anymore in the last year and a half....decided to go other routes too. But I love working with these guys, just fill our fridges "we love what you do". And when their children are in town I adapt their menus and know that there is more labor during this time yet there will be at least one month of vacation a year (paid).

Greg: My interpretation of private and personal chef is:

Private chefs tend to cook either for one family, unless it's a part time and you can squeeze in another family. Sometimes it's a full time job and you cook 1, 2, or 3 meals per day and sometimes have to cook for the rest of their household staff. You then probably run the entire kitchen operation.

Personal Chefs became popular a few years ago. There are a couple agencies that you can join, one I know of is United States Personal Chef Assn. (USPCA). They give you a lot of info on how to start up your business. This has been the sort of cooking where you go in once or twice a month for a morning or a whole day and cook meals to last a couple weeks (you package and freeze them and the client thaws and reheats). This can be good pretty lucrative because you can be busy every day of the week. You just have to be able to find that many people who want the service. I've known a couple chefs that did quite well at this.

Hope this info helps.

I was a personal chef for 2 years for 2 doctors, their son & daughter in law and octogenarian-Buddhist-strict vegetarian mother. they loved to eat anything, but no dairy. The son & his wife would eat fish, but no other animal products. Drs. Mom & Dad didn't want to eat fish every day. whew! Putting together daily menus that were flexible enough to accommodate the differences was tough. Though, most of the time, they loved what I cooked. My problem was that I also had to plate and serve each course (4/dinner) on expensive Limoges china and Waterford crystal. While clearing the appetizer or salad , I was also preparing the entree and since there were usually 3 different entrees for 5 people, at least 2 of them were cold upon service. Then after dinner, I had to hand wash, dry and wrap in china covers all the china and crystal.To my mind, that should fall to the housekeepers. I wouldn't mind clearing and putting the stuff in the dishwasher, but the hand wash, dry and felt and quilted covers was too much. I'm much happier now as freelance food stylist and recipe developer.By the way,as a self-employed person I deduct every piece of equipment, cookbook, magazine, parking,tolls, and gas mileage for food shopping.

FoodNFoto: What an interesting job. I too have to serve off of the good china(Haviland) and I know the problem of keeping each course warm or cold and the multiple entrees. I don't have to hand wash the dishes but I do hand wash all pots & pan and anything that won't fit into the dishwasher. The part that really bothers me is cleaning up the kitchen before I can begin cooking.

Initially I was supposed to cook for a family of 5 but I learned later that she wanted me to make enough so the kids could eat leftovers for breakfast and take leftovers to school. The kids have rather large appetites (the son will only eat meat and fruit--no veg or starch). This means I cook quantities for 15. Everynight is like doing a banquet that I have to serve.

I also claim all the deductions you all have been mentioning but I have to say, my taxes are about 1/3 of my pay!

It's so strange. Many of you have such good experiences with your families. Do you also get perks and bonuses from them? No temper tantrums? No grabbing of utensils out of your hands? No requests for odd jobs?

[shroomgirl]

Yes perks and bonuses, no weird jobs....
Never, I just really make that clear up front.
So ChefEgg give us a typical menu for a couple of days.
Yesterday I made:
Salmon with red pepper sauce
bibb pears and gorgonzolla salad pear vin
fudge pie
chicken tarragon stew
biscuits
veal with smoked mozz and proscuitto with marinara and pesto
(angel hair)
caesar salad
Turket barley chili
jalepino corn muffins
Chicken black trumpet pasta sauce
chicken pasta salad (this one is a monster)
chocolate chip cookies
sweet potato roulade with bourbon cream cheese frosting and roasted pecans.

One family 5 meals and a lunch. (3 people this week)
***tax wise find a second acct and really figure out how your getting gouged....

[This message has been edited by shroomgirl (edited 01-04-2001).]

[shroomgirl]

How old is this diner and couldn't you just not put it on their plate to begin with?
Weird.
But then my first job in the workforce after a 15 year hiatus was with an older couple that came to dinner in their robes and sat in their lux mansion in front of a small TV set while I served their 3 course meal. Rigid in time rigid in some specifics....nice people just really off the wall.

I try to make all the plates look the same and equal. If I gave this individual his way, he would only have a huge hunk of meat. If I serve a protein he doesn't like he might pick at anything else on the plate. Also never know how the parent will react. At times I am to cater to each person's needs, other times they should all be treated equally. I never know what the reaction will be.

That was a pretty interesting couple with the TV and bathrobes.

[Greg]

On second thought, I think I'll pursue another avenue (or stay in restaurants). Kudos to you personal chefs, I don't know how you do it.

Tonight I'm making:
(Sometimes my menus are odd combinations because I need to make something everyone can eat. One particular diner pushes the foods they don't care for off onto the table. Needless to say, I try to end each meal with as little as possible on the table.)

Cioppino Seafood en papillote
mashed sweet potatoes
large fruit garnish
mesclun salad with grapefruit supremes and parmesan strips
diet raspberry cheesecake

Tomorrow is:
turkey meat loaf
garlic & lemon roasted potatoes
steamed green beans
large fruit garnish
warm gingerbread with lemon sauce

[shroomgirl]

It has it's pros and cons. I wouldn't trade it....I work on my flex schedule, get to play alot with fun food ( after culling my clients to find those that are fun), make more in my day than working in a restaurant...foh or boh (with a few exceptions) and I'm not lifting heavy stuff or doing repetitious food....And the majority of the time I smile.
Course I miss talking to people but now I have you guys, and the ubiqutius phone.

[shroomgirl]

only if she's paying you darling.