or Connect
New Posts  All Forums:Forum Nav:

hello everyone!

post #1 of 5
Thread Starter 

Just discovered this site and it looks like there's a lot of great information here!  I really want to become a private chef but am having a difficult time breaking into the private sector.  Advice anyone?

Thank you!

post #2 of 5

Aloha and Welcome ColoradoGirl.

You’re right, this is a great place to interact with Professionals in the Food Industry.

The membership here at Chef Talk runs the gamut. 

There are people from all around the world, home cooks, writers, stylists, and everything in between. 

I think that you may find the Pro forums useful in your quest, and be sure not to miss the reviews, articles and photo gallery. 

If you have any questions, check out the FAQ  at the bottom of the page, or you can also Private Message to one of the Moderators as well.

Have a great time!  

post #3 of 5
Thread Starter 

Not sure I did this right, and if I am posting in the right place to reply to you, but thank you kaneohegirlinaz!  I appreciate the feedback and encouragement.  I looky-looed around quite a bit today, even saw an ugly banter about poaching beef.  Whew!  I could see everyone's perspective, but it really got out of hand!

I was in Hawaii once, and see why you miss it.  My mom lives near Tubac, you aren't far away from there.

Looking forward to this journey.......

Thanks! 

post #4 of 5

You're good here

Sometimes people have strong opinions and feelings about this or that, just take it all with a grain of salt. 

We do ask that everyone be respectful of each other, there are rules here as anywhere else in life.

As a Home Cook, I can't participate in the Pro forums, so I tend to not read many of them, some how I missed that topic.

There are several Private Chefs who are members, take a look around the other threads and...

Enjoy the ride

post #5 of 5

Welcome. Great question I am sure there are many here who can help figure out how to get into the private chef sector. Most of those I know it was through word of mouth but they had established themselves as a chef. Might be tough to just start in that arena. You could just start offering to cook for friends as a start see how it goes. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions