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Private chef

2024 Views 11 Replies 8 Participants Last post by  brandon odell, 
fritz1995
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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brandon odell
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.
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brandon odell
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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