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Is a private chef gig more difficult than restaurant chef?

post #1 of 3
Thread Starter 

Ive been working mostly fine dining for over 13 years- mainly in pastry (because I prefer the pace- not bc I like baking). Have about 2 years in between doing catering and hotel banquet as well. Though cooking is my true passion, I never liked many aspects about the industry- especially the hours and the low pay. (Never had a desire to advance because I knew the hours would increase as well)

 

I recently was presented an opportunity to be a full time private chef for a single man with occasional days serving his two preteen boys and his mother at his home.

 

I am excited because I think this type of work may suit my more introverted and laid back personality. I like working alone and unsupervised and tend to be a little bit less organized than many A type perfectionist chefs Ive worked with. I also feel stuck in that niche as Ive hit a plateau as far as advancement (no desire to move up).

 

Is the private sector as demanding as restaurant or is it the dream job I think it is? (the gentleman just wants great home cooked meal- nothing fancy) He won't be around a whole lot either- just for dinner time.

 

Any one with a similar experience as me have any tips?

post #2 of 3

I have no experience in that realm and not tips per se, but it does sound interesting.  If I'm being honest one of the best parts of being a chef is showing off and having you ego stroked; I can't think of any other kind of cooking job where you'd get more validation and instant feedback.  If the money and schedule is right it sounds like it would be a nice change of pace.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #3 of 3

Welcome to ChefTalk Vegi03:

 

This topic is something I am intimate with, as I gave up the hustle bustle of the industry after 30 years for a Private Chef job.

I work for a couple, and am one of several employees.

I am blessed to have found the job that allows me to have Carte Blanche to do whatever I want.

 

Since every private Chef job is different, I can't comment on how yours might work out, but I have been with my employer now for 16 years, and still pinch myself to make sure this is all real.

 

Do I work harder now then before?  No.

Is the work harder then before? Yes.

(client requests restaurant quality and better, prepared in a home kitchen setting)

 

You will have to adapt to working in someone's home rather then in a busy kitchen.

You'll have to adapt to scaling down recipes from 100 down to 3-4.

 

But besides, that....you'll have the time of your life and have time FOR your life. Best regards......

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