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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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  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...
Thanks @Chefross, I figured varied experience is a must, and figure I'll be working lines in various restaurants or other operations for about 7 more years before attempting a run as a PC. I would rather not attend culinary school at my age, 28, if possible as nearly all of my work experience has been in high volume, fine dining and banquet service establishments. I wouldn't mind working at a bakery, catering company or with a fishmonger or butcher for some time, as these fields are relatively uncharted for me.

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.
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Thanks Brandon and ChefRoss, I figured these would be the cases with the competition factor, and also the scale of services needed. So I'm starting to realize there's no set road for this goal, and I'd imagine networking with potential clientele is paramount. I'm guessing other domestic worker positions could be a way in, like being a personal assistant or butler who just "Wow"s the boss one day with a awesome meal or something /img/vbsmilies/smilies/smoking.gif, I don't know, sounds like a cheesy movie plot now that I think about it. /img/vbsmilies/smilies/lol.gif
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