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Personal Chef interview for Culinary Student

post #1 of 7
Thread Starter 

Hello all,

 

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!

 

Darin K.

----

Name?

 

Current employment?

 

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?

 

Thanks again!!!

post #2 of 7

Firstly, welcome to ChefTalk.

 

Secondly, Personal Chefs and Private Chefs are 2 different things.

 

Private Chefs usually work for one client and no one else, usually in the clients home kitchen.

 

Personal Chefs may have multiple clients. They will also cook in the clients kitchen or have the means to cook elsewhere.

 

Personal Chefs make food ahead of time, sometimes for a few days in advance, package it, then leave. They may do this with several clients a week/day/month....it all depends on the clients wishes.

post #3 of 7
Thread Starter 
Ah I see! Saved me some embarrassment Ty chef!
post #4 of 7

On a serious yet comical note, You can work as a normal chef at a sushi bar, talk to college girls, and become a personal chef for them in their dorm room/apt after closing, and realize you don't have any the equipment you need to make sushi...

Being a sushi chef, I get a lot of offers to do private events, parties, work for other people, etc, but I don't do it professionally, just for fun. Sadly I missed out on a client that wanted to do naked sushi...my friend scored the gig though.

I think being a salesman is a very important skill to have in addition to your culinary skills.

post #5 of 7
@ChefTorres87heard that chef! My kids go to a private chabbad(Jewish) school and I get offers every time I drop my son off, but always just awkwardly chuckle 'no' as I have no idea what I would/could do! It's all about selling yourself I guess. I have total confidence making anything on the line, but nothing when it comes to shnias mothers.
post #6 of 7

@DarinK,

Welcome to ChefTalk! I live a stones throw away from your school in Brookhaven country club. I've had a small bakery here in Dallas for a while.

There are plenty of personal chefs in Dallas to interview. I've worked with a few.

I do have some questions for you though.

Do you have any commercial experience?

Do you understand personal chefs are a whole business wrapped up in one. You are the purchaser, prep, chef, retailer, deliverer, etc. You will also need some sort of commissary to work out of. General insurance and liability ins. You cannot prepare food for public consumption from an uninspected kitchen especially your home. I'm just sayin, instead of pigeon holing yourself into one avenue and maybe setting yourself up for disappointment. branch out a little in the beginning. Maybe do some time with a caterer or something like that. PM me and I'll throw you some names to contact.

Best of luck to you in all your endeavors. I'm certainly not trying to be a buzz kill.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #7 of 7
Quote:
Originally Posted by alaminute View Post

@ChefTorres87heard that chef! My kids go to a private chabbad(Jewish) school and I get offers every time I drop my son off, but always just awkwardly chuckle 'no' as I have no idea what I would/could do! It's all about selling yourself I guess. I have total confidence making anything on the line, but nothing when it comes to shnias mothers.


What a great gig that would be though. What an experience.

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