I am a private Chef, but before that I was in the industry for 35 years. That's 35 years of working in high volume, colleges, hospitals, hotels, banquets, restaurants, and the list goes on.
As a private Chef you will be expected to be able to replicate different cooking styles, from different counties.
You will be expected to be able to produce everything from hors d oeuvres, to pastries, and everything in between.
Where does all this knowledge come from you ask?
The answer is that it takes many years to cultivate the creativity and experience before you become someones' private Chef.
I chose the position because I knew that as I aged, working on the line and in the trenches would be more difficult as I got older.
Quote : "In lieu of creating another thread I'll borrow this one. I have a question about private chefs. Does anyone know if private chef's hire or otherwise train apprentices or assistants as the norm. I would think not (At least if done "By the books") generally, but this seems like a potential gray area to exploit if beneficial to both the private chef and the apprentice/assistant. I could see someone with to much of a workload or time constraints for a particular client considering it. Can anyone chime in on this? From my understanding, catering seems the best introductory venue into becoming a private chef. But what if..."
This all depends on the venue. If I was working at a job that needed more hands in the kitchen or service area, I'd guess that the training would be done by myself, but again it all depends.