First off I apologize if I am posting in the wrong forum.
I am currently pursuing my culinary degree at Le Cordon Beu in Dallas, TX. I need some help with a project I am currently working on. Part of my project for my foundation III class is to interview or get a brief biography and career path of the specific culinary career I chose to do my project on; A personal of private chef. (Same thing Im guessing?)
Anyways, feel free to spill your heart out with loads of information, success stories, goals, salary if you're comfortable, and anything I should know about the career. I also want to be a personal chef which is why I chose this career path for my project.
To get you started I'll drop a few questions, and please feel free to add any if I miss something important. And I appreciate your time greatly and look forward to reading your posts!
What made you want to be a personal Chef?
Did you fall into it, or pursue it?
Tell me a little about your career from start to present?
Did you learn through a culinary program, or experience?
What were your fears/weaknesses when you first started?
Was it difficult for you to find work when you first decided to become a personal chef?
Where did most of your experience come from?
Do you still have weaknesses you think you should improve?
Favorite types of food to prepare?
Craziest things you've eaten or cooked?
Advice for someone who wants to be a personal chef?