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private chef

post #1 of 10
Thread Starter 
hello my name is chris i graduated from culinary school ive worked in the industry for a few months but i would really like to become a private chef for a family or two i really enjoy writing menus and such. im in the dallas/ ft worth texas area i was wondering if anyone could help?
post #2 of 10
welcome texas.....what attracts you to private cheffing?
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 10
Thread Starter 
well i fell like i can be more creative i make every dish i write the menu ive done it for some friends and absolutly loved it i just enjoying being in a kitchen making people happy its really an intrest of mine i would like to have a career as a private chef any advice would be great.
post #4 of 10
Hi Chris,

While I have never been a private chef per se, I have worked as sole charge chef/manager in the corporate sector, which is pretty similar, as well as in hotels, restaurants and contract catering.

It sounds like you don't yet have a lot of experience so can I suggest that you get some a la carte or catering experience before you embark on your journey as a private chef? Maybe a short stint at a hotel that does both might be suitable... It will expose you to a wider range of function types and bigger numbers, giving you valuable experience in dealing with a wide range of situations. You sound like a very confident chef but working for someone else will also allow you to make a few mistakes at their expense, whereas if you went straight in to the private sector by yourself, there won't be room or backup for errors.

Hope that helps!

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post #5 of 10
Texas,
I've been a private chef (cooking 3 course dinners for a couple) and have been a personal chef (filling the fridge for the week) for the past 11 years.

Each is a different animal.....both are totally different from restaurant or catering.

Did you have any classes in personal cheffing in culinary school?
There are numerous professional groups which you pay (many a goodly amount)for their recipes, packaging, operating procedures.....it's difficult gaining experience since most personal chefs are solo acts. And why would they have an apprentice or stage the competition?

That all being written, does not mean you don't have the skills to design your own personal or private chef business. Each has it's pros and cons.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 10
I firmly suggest you get a bit more experience. They may ask you to do a private party for 10 to 50, and I am talking top of the line as they have to impress their friend. One time a family asked me to design a golf course on each plate for dessert, each with a different hole flag and ball. Also you get called on to make something for 5 to 10 on the same day. Remember you are at there whim and beck and call. Suggest you do not live in their home. Also it is far more then an 8 hour day.
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post #7 of 10
Thread Starter 
well ed im not trying to start out working as a celeb's private chef i am looking to start small for just one family have done a couple of partys of 50-60 at the country club i work at from hor d'oevres to desserts. and if you dont mind me asking where are you an instructor at?
post #8 of 10

Hi

Thanks for this useful information. I'm a new one in this forum. I must appreciate the tools provided by you. Please keep updating me in this regard.
post #9 of 10
tools? which tools
cooking with all your senses.....
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cooking with all your senses.....
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post #10 of 10
I am now retired from New York to Palm Beach Florida, have over 50 years in business, Taught at N.Y institute of Dietetics, Food Trades Voc H.S, NYC Board of Ed,
Park West Voc HS. ,Schoolship SS John Brown(N Y Hudson River) Beach Channel H.S Wrote Column for 2 New York Local Newspapers. Ex. Chef Terrace on The Park, largest social catering facility in US 17 million per year gross .Now only do PT at Everglades Club PB Florida. Most of life in volume upscale catering. :chef:
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