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Private chef

2024 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 can't imagine a private chef wanting to train a competitor. I know I don't, and I've been approached a lot. It just isn't smart business.

For a new private/personal chef, I would join one of the two big personal chef professional organizations. USPCA, and I forget the other. Both help a chef structure their business. One comes with business management software. The other membership includes your insurance.
As with any business, the biggest challenge is always finding customers. Without customers, you don't have a business, you have a hobby.
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