I'm aware this may have been discussed before but I wanted to tell about my specific case because I have found it so hard to become a personal chef.
I have years of experience working for Michelin starred restaurant here in NYC, I trained in several Michelin places in Europe, plus I have a culinary and food handler degree. So I'd assume I have a strong resume. Yet when I applied to personal chef agencies, I was rejected by all of them because they said I have no long term reference letter from old private employers in the personal chef field. I explained I wanted to make the leap from private restaurants to personal chef but nothing.
I spoke briefly to an old acquaintance who was able to be a private chef for a bit, and he told me "your first job will be the hardest thing ever to get, but once you have that one reference, everything rolls on it's own".
I want to hear how other people were able to make the transition from working in restaurants to the personal chef field??
Thanks for your imputs.