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Interview for a private chef position...

post #1 of 2
Thread Starter 

Ok... I realize there is a thread out there about this subject, but it was originally posted 12 years ago! 

 

That out of the way I want some opinions from personal chefs out there. I would appreciate feed back from all chefs, but would prefer private/personal chefs.

 

I have a day job as an executive chef for a food contract company and have recently been referred to one of my friends clients(this client is in a very affluent neighborhood). They want me to come and cook twice a week to prepare meals for them to reheat. 

 

I was thinking cost of food + 30-40 labor an hour? I would use all of their kitchens pots and pans. I am thinking to cook for two people I might spent 2-3 hours of prep max for the next couple days meals...

 

Thoughts?

post #2 of 2
Thread Starter 

 I will buy the food and provide receipts. Also, its about 30 minutes away from my home.

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