Tripped into a Private Chef career?

[jlh_stl]

Hello all...

I was approached by a family friend who was looking to hire someone to cook for the company Christmas party. They just happen to own a kitchen appliance supply, which meant I would get to use any of the live units in the showroom; where the party was to be held. The party was to be for 60 ppl and I have never cooked for more than my family and friends. So, after first being frightened to death of the thought I soon realized that with the right menu I could easily prepare and present buffet style with only a little help from my girlfriend the day of. A week prior to the party I was infromed that some of the reps from some high-end suppliers would be attending... Dacor, Thermador, Viking and Fagor to name a few. That added a bit more pressure!

Well, I managed to pull it off with only a few minor gliches. Easy lessons to have learned tho. And managed to make quite a few contacts in the industry as well. And on the advice of almost everyone at the party am diving into the private chef field. Since the party in mid-Dec. I have contracts for a three day open house in the aforementioned showroom. Which I will be responsible for 1 lunch, 1 cocktail style evening, 1 dinner and 1 brunch. Both of the latter will be in a demo format. As well as finger foods to keep throughout the showroom the whole 3 day period. As well as a vodka tasting that one client would like to do.

I look forward to reading thru the posts on here for ideas and thoughts to help me to expand my knowledge and make that sweet, green MONEY! All the while making the customer feel like they got a bargin for the great food and presentation that you afforded them!

I would also apprecieate ANY advice, pointers, links ect... that anyone may think could be remotely helpful! HINT HINT... my next post will be asking for help with vodka food parings... more details in that post. And who knows I may even be able to be of some help to someone even more untrained than am I!
~Joel

[Mezzaluna]

Hi Joel and welcome to Che Talk!

If it's private cheffing you're interested in, visit the Professionals' forums and have a look-see. Use our search tool if you need to pinpoint a topic. Don't miss the cooking articles, recipes and cookbook reviews! There's a lot of information here and many knowledgeable people (pros and otherwise) to provide insights.

We hope you participate here often!
Regards,
Mezzaluna

[alaskachaz]

thank you for the welcome mat. see u soon

[Nantzie]

How exciting! Congrats on the new career path!

Nancy