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rates for private chefs - Page 3

post #61 of 89

I have interviewed for a Private Chef job for a professional athlete. I have an idea of where to start with my rate but would like some more feedback as to what the industry charges for pre and post game meals, shopping, stocking and clean up. Any one with suggestion please let me have your input.

 

thanks

post #62 of 89

Um, are you talking private chef (exclusively for one client) or personal chef (more than one client) ?

 

Private chefs are generally on salary, week in and week out, handle all meals, travel with the client, etc.

 

Personal chefs, more commonly, cook once or twice a week for a client with occasional dinner parties here and there, prepare 4-5 meals and refrigerate/freeze for later consumption. Compensation for this is generally a fee for each cook day.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #63 of 89

I would like to follow up with how everything turned out on my situation I , because it was a huge learning experience.  I had no contract going into this job.  Big, BIG mistake.  I was paid "cash"...another big mistake.  I was fired with no notice, no compensation and no warning.  Please, for the love of GOD, have a contract, stating your rate, your terms, your expectations, and your rate increase over time, amongst other things.  If you are fired and you don't, you are not entitled to unemployment for being paid "cash", so you are S.O.L if you get canned.  As many of you know, working for the uber wealthy can be trying, not only because they are sometimes rude and selfish, but because they are often frugal and fickle, and just because they're millionaires doesn't mean they won't shop around for something cheaper, newer and shinier...so word to the wise, even if you think they are your friends, and treat you well now, don't ever go on a handshake.  I  hope you all catch my drift, and I know I am slower on the uptake and 99% of you would have told me that going on, but for any of you who are selling yourself short, just take it from me...get it in writing, make it worth your time and respect yourself! 

post #64 of 89

I also worked for a female tennis player in Orinda, Ca and I charged $45/hr, (cash) plus shopping and travel time, and I would say add on 20%...so $55/hr. and just be ligit, or even better yet,work out a fair salary or a "cook day" rate.  Have a contract, and pay taxes, and make sure to work out your situation if they want to take a day off, b/c you are out that day and they won't care, b/c they're millionares and also, work out what you will and will not do ahead of time.  Do you have a policy of how much notice you need for a special meal?  What about if they fire you or want to change something?  Have it all spelled out.   Specify what is private chef, and what is catering.  Do you let the 4 year old come in and bake cookies with you, and dirty twenty dishes you would normally not?  Do you clean out the fridge after their in-laws come stay for a week?  Do you organize the pantry they messed up over the weekend?  Do you buy deli meat for their kids lunches?  Do you set the table, clear the table, refill water empty dishwashers?  Can you ware shoes in the kitchen?  Who pays your laundry and uniform bills?  Sometimes my family would want to have over a bunch of people and I would have to shop, prep, cook, serve and clear, hand wash china for days.  Not cool!  Cross ALL your "t's" and dot all you "i's". Hope that helps. Please feel free to read my posts below if you want any additioanl input.  

post #65 of 89

I've personal chefed and considered private cheffing....Alicat is not off on this one.   Clarify from the get go what you will do.....vacation time is important (I've had clients who took 4 week vacations, try finding replacement work if you are not getting paid.....thank goodness I had 3 sons to support and made sure income was consistent.) 

 

They are not your friends.   Cross that line and issues come up.....

cooking with all your senses.....
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cooking with all your senses.....
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post #66 of 89

Private Cheffing with close to of the above except for travel. This will be my only client for now however I will be preparing meals during the athletes home games only and provide additional meals if all progresses well then there will be more.

post #67 of 89

Could you please elaborate on "set price?" (I usually say flat rates, this seems to be more of an acceptable term.  If you know it to be something different, thank you for explaining.)  I write about food, eating, diets, and the chef and home cook experience, as well as doing some Private Chef work on the side for many years because I love to cook and no longer have a family to cook for.  I have charged flat rates, but from what I have read, I may be charging too low.  I have also charged by the hour and by the plate and have met with resistance.  I would love to know more about what you are doing relative to using a set price, for example is it by the meal or plate, by the number of days, the cost of food, the number of people, all of these factors, and/or whatever else.  Thanks so much to you and all of you for your valuable input!

post #68 of 89

Hello Becky!

 

In your rate you includes food costing?

post #69 of 89

Hello Becky!

 

Did you include food cost in your rate??

post #70 of 89

I'm not Becky, but NO! I never include food costs in my bids, it is ALWAYS my fee PLUS cost of food.

 

I am not a grocery store, I am a COOK! You pay me to COOK!

 

You pay the farmer or rancher, packer, shipper, wholesaler, grocer for the food lol.gif
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #71 of 89

NECI, what year?

post #72 of 89

I don't see that being unreasonable some people are just greedy. I would have done it

post #73 of 89

I need help with some info I was planning on a Private chef and cook for other people, but I don't know how much to charge. Do I charge by the hour and how much? or do I give them a flat rate. Do I buy the food? If someone could help help that would be great tecnobutterflyrose@yahoo.com

post #74 of 89

Drusilla Rose

 

Private chef (a single client) or personal chef (multiple clients)?

 

Private chefs are usually on salary with benefits.

 

Personal chefs are entrepreneurs and charge a fee for their services, a majority by the day, some include food, others do not.

 

Call Candy Wallace, Executive Director at

American Personal & Private Chef Association
4572 Delaware Street San Diego, CA 92116
Tel: 800-644-8389 / 619-294-2436
Email: webmaster@personalchef.com

 

for a clear, concise, and accurate overview.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #75 of 89

well said..  Funny but true..   

post #76 of 89

well said..  Funny but true..   

post #77 of 89

Newbies look to the archives for a wealth of info on private and personal chefs.  you can plug in shroomgirl and go back to 2000......lots of still pertinent info.

cooking with all your senses.....
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cooking with all your senses.....
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post #78 of 89

yes i agree pc should get paid very well for working with one client. i worked for an A list movie director on the east coast for almost 8 years. can be very demanding and things came up on real short notice. example was a wrap party for a movie, 400 ppl in a night club kinda place with a pretty crappy kitchen to use. oh yea i had 4 days notice and i work alone normally. i got it down and rocked it but barely. i even had to cook on an iceberg in greenland for the directors family because they didnt like the caterers food lol. thats was pretty cool actually. at the end of my tenure i made 100k plus full benefits, 6 weeks paid vacation, a personal food and wine allowance to go out to great restaurants and scout them for my boss. again not bad. worked on average 40 hours with weekends off. unheard of right. but i was always on call and constantly beat up with last minute gigs and major addons last second. left on a friday with gfriend and were 150 miles away when phone rang...boss needs you to do a dinner party for 10 tonight, multiple courses with a dictionary of dietary restrictions. in 4 hours. yep..not uncommon..so to sacrifice your life for a multi millionaire the money has to be great.

post #79 of 89
Hj everyone I'm new here! How is this work ?
post #80 of 89

well, read the thread...and if you have a pertinent question or answer, post a reply

cooking with all your senses.....
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cooking with all your senses.....
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post #81 of 89

I agree with Kuan, sounds like they want more of a cook. I am a personal chef in Miami, and I get 350 a day, and some of my more prestigiously pedigreed clients get 400. But e

we make less if its full time salaried position.And our days are 16 plus hours long, and they expect the finest presentation and service, and us to go to the meat, seafood and produce markets daily.

post #82 of 89

So would you say that your $40/hr figure was taking the NYC area into account? Sounds reasonable to me. I live in Baltimore and I am trying to start doing the same thing. What do you think I should be asking. In Baltimore I think $40/hr might be high but depending on what's asked, maybe not. What do you think? 

post #83 of 89

Your asking price is normal either in NY or anywhere else. Private Chefs are expensive and only can afford will have one at their home. The only thing based on my previous experienced is, once you had taken this position you can't have a business with you. The reason you had to ask the highest asking price for this particular position. Recently, I saw an ad for a Private Chef here in NY for $180K/year. The client is looking for a world class Private Chef.

post #84 of 89

One more thing is, once you taken this position you will be the Gardemager, Pastry Chef, Baker, dishwasher, pots & pans washer and houseman of your turf. Sometimes there are employers' with class that they don't allow you to do those other side duties. If you land a job into private home at the super riches you might have a Sous Chef, Pastry Chef, Gardemanger, Washers and a Butler who will do the service. It is just depends on the hiring client. So, if you wanted to have a good deal don't walk in by yourselves. Have an agent to do it for you. These agencies would not charge you a single dime. They will collect a certain percentage from the hiring clients. Just imagine a 15% or 20% from that $180K per year? If in case you ended up in a placement agencies who starts asking with $20.00 application fee. Immediately, go out at that office since, they are only making money from the applicant. They don't have clients at all in short it is a scam but they had legitimate offices. I hope I contributed something...

post #85 of 89

I think you are talking about "Personal Chef". Private Chefs are employed inside a private home mostly are live in. Personal Chefs are the ones who charge their clients on a daily basis and purchased the materials needed. As a Private Chef your employer will provide you with a credit card for your purchasis. A vehicle (bonded) for your needs and your own car will be use only at your day off and personal travel. So many culinary graduates are confused with these two separate Chef's titles. The money is good being a Private Chef but read some real experienced here. So, when you wanted to get in at this area the number one you will put in your mind is the salaries, wages and benefits. Ensure that you will be given a break since at this job if it is full three meals 14+ hours is just normal. Sometimes, you will lost your day offs and vacations too. One Chef here is 150 miles away when his employer called him to prepare a dinner for ten in four hours. So, if you plan to have a long trip you must ensure that the private home you were employed with is aware of it.

post #86 of 89

Frankly speaking, it all depends on what you are aiming for. These clients look like cheap skates to me.
I was Sir Elton Johns private chef for several years and I don't even what to mention what I was making as salary.

post #87 of 89

Be very careful. I was contracted recently as private chef to a Kenyan millionaire. Flew to Dubai with him often on private jet etc, etc.
I soon realized that these people had no culture, the job was a nightmare. After slaving away in the kitchen for hours, the couple would just decide to watch TV for hours on end keeping me on until sometimes 3am. By then the food was ruined but they did not even notice. My boss,married to an ignorant Somali woman became quite fond of me. As soon as this bitch realized that I might become a threat she fired me without reason. We had to make a hasty retreat out of Kenya as my boss was part of the totally corrupt regime, withheld our passports and we had difficulty leaving the country. We had brought 2 precious Siamese cats with us at huge expense that we had to arrange for their transportation back home. We left all our possessions behind and beat a hasty retreat without three months wages owing. Quite different to my experience with Sir Elton John who's private chef I was for a number of years.

post #88 of 89

I am a private/personal chef and I also do parties and events on my own.. I charge $30-35/hr in MT so for NYC I think you are very reasonable at $40. Stand Firm !!!

post #89 of 89
Hello Becky .It's a lot of work to make great food, shop and clean up. Stanton firm on your price.everyone just can't afford a private chef. Find the right people that are willing to stepup .Its Not fast food.
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