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Private chef

2019 Views 11 Replies 8 Participants Last post by  brandon odell
I know there is no clear cut road to becoming anything in this business, but I go to the cia, and I have been in the school for 5 months now and my roommate who has been at the school for 6 months and just got in the production kitchen said that after you pass fundamentals, the teaching slows down, and I want to be a private chef later on in my career that I'm sure of, so I guess my question is should I withdrawal from the cia and go to a school like le corn., or jws, I want to learn as much as I can learn about food, because I grew up on frozen box food, so there is a lot of things about food that I don't know about or had a chance to taste yet, plz help
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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.
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QUOTE: "I'm just curious If an established private chef would be up for a sous type of apprentice; whether paid, unpaid, or under the table (The later two making more sense because it wouldn't make you an employer), to assist in their daily purchasing, prep, service, cleaning, and other tasks (Particularly working with a family unit if they have kids and what not). I'm sure the pertainent details of business management and licencing aspects of the private chef's responsibilities would be absorbed just by observation over time. Is this a possibility or is just studying business alone a better option. I would think that the practical application of working for a client on a contract is the most important thing, and doesn't merit investing in business classes at college. Thanks on any insight you can give me on this."

As a private Chef, you work for the owners.

They are the ones that dictate whether or not you need an assistant.

In most cases it seems like the Chef is all that's needed.

Now if you work in a huge mansion with multiple workers and you are doing fine dining for guests each night, that would be different.

If it was just the family (mom, dad, and the kids) all that would be needed is the one Chef.

As for personal Chefs, they are the ones that need licensing and business acumen, as they have multiple clients.
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