Private Chef

This is my first time on this site; I hope I'm doing this correctly.

Are there any private chefs out there that would like to talk, vent, tell funny stories? Would love to have someone to chat with and get advice--bounce ideas off of.

I've been a private chef for 3 years working for a "high-end" family.

[shroomgirl]

Welcome ChefEgg! You got the right place.
You work for just one family? Give us insight....how many,just 3 squares or do you do their parties, do you live onsite? etc....
We just mentioned to another newbie there are Introductory threads as well as the Newcomer's introduction at the bottom of the site.
I cook for 2 families,teach, consult, run a farmers market,cater some and do a mydrid of other things...always looking for good sounding boards.

Hey Chefegg, welcome to cheftalk.
There is a great deal of knowlage and wisdom here.
cc

Thanks for the nice welcome. One questions, why does it say "dishwasher" under my name?

I work for one family of five 5 nights a week doing the menu planning, grocery shopping, cooking serving, and clean up. I also work for another family of five 2 times a week. I go in on Monday and Wednesday morning prepare 2 meals. She either reheats or I have it all prepped up so she just throws it in the oven. It comes out to doing 4 meals per week for her. I also do the dinner parties for my major family and catering to whoever hires me.

I enjoy being my own boss but there can be some real headaches. It's amazing how picky and petty people can be.

[Isa]

Why does it say dishwasher? The answer is at:
http://www.cheftalkcafe.com/ubb/Foru...ML/000008.html

welcome.

how did you come by working for one family

i have always thought that would be cool.

------------------

[Isa]

Welcome to Chef Talk Chef Egg!

[Chef David Simpson]

Welcome chefegg, to cheftalk.com I know what you mean about those headaches. I did this for a while and loved it, but it doesn't pay as much if you work for one family. It's a good start though, if you want to start your own business of private catering. All it takes is one party with a good standing family and your in. Word of mouth is very powerful.

Hi, Katz: After I graduated from culinary school I bounced all over the culinary field trying to find my niche. Worked as a sous in a semi-fine dining restaurant, worked for some world-class resorts doing banquets (which really liked but was hard, heavy work), did some time as a vegetarian chef for a Whole Foods type establishment. Then I did that personal chef thing and turned it into private cheffing. Really like doing this but you have to make the right meal selection every single evening that 5 different people will like. Sometimes they can be quite rude in their comments.

Hi, Chef Dave. So for the private cheffing has been quite lucrative for me. I've been able to work part time--just doing their dinner and I make more than I did working full time. THe problem seems to be the IRS taking such a huge part of my check because I'm self-employed.

One questions I've wanted to ask all you private chefs. Are your clients as picky as my two are?

It seems they don't like to chew. By this I mean, they only want to eat meats that are "falling off the bone tender". They want no bones in red meats or poultry. I can only serve Cornish hens if I bone them, both families won't eat anything but boneless, skinnless chicken breasts because they don't like the 1 bone in the thigh or drumstick. It's gotten so one of my families now complains that chicken breasts are tough & chewy. I've had to resort to only cooking chicken tenders.

As far as red meats, all cuts, are too tough, consequesntly I can only serve beef tenderloin. A prime rib is too fatty and one complaint was that "the meat was okay but I got a piece of gristle".

Is this a trend all over or just my families?

[Chef David Simpson]

oh, man you got some tough clients. It will always be that way I think.

Some people are just whiners and snivelers.

Boy, these people would have been in a world of hurt if they had been pioneers in the old days. Next thing you know, they will want you to pre-chew their food for them.

Guess you will have to take my idea of raising boneless chickens and run with it.

What a bunch of wimps.

Chefegg,

Maybe you should suggest they take up hunting so these folks can learn first hand where meat comes from. On second thought, you might try taking them fishing first.

[Chef David Simpson]

!!!!!!!!

I really appreciate having all your input. Being a private chef you're sort of out there by yourself.

This is really just the tip of the iceberg of complaints. One funny complaint is that they like onions, but they don't want to see the onions in their food. They also like herbs but not cumin, basil, cilantro, curry . . . .

I guess my concern is that are all people like this or did I just run into a picky bunch. When I did personal cheffing I didn't have this problem. I wonder if its' the sign of the times and the income of my clientele. I think I can put up with pickiness but one of them has a very explosive temper and I never know what the mood will be. Also I'm turning into a housekeeper. The kitchen can be a complete disaster that I have to clean up before I can even start dinner. Also, do any of you have the problem of doing "favors" for your families? Like babysitting, watering the gardens, special errands?