Most folks I encounter today marvel at my the type of work I have done in the past.The question I’m most frequently asked is ” Whats it really like for someone to become a private chef ” I have had the opportunity to be a personal chef for a good part of my career. I have prepared many of gourmet meals right in the residence of my employers. I am often asked how does someone really get to a point of being a personal chef. I think its safe to say in some respect that this is a profession that ,yes, requires a solid skill level in the culinary field. Yet more importantly though, I think its also a combination of perseverance, a little luck and sometimes maybe a good sense of character. Most chefs eventually look to escape the realities of the stress in most kitchens. Working in commercial kitchens certainly is not considered the most ideal job, regardless of what your position is there. Its a lot of hard work, many hours, sweat , and more sweat.. Sometimes the frustration working in this type of environment can be overwhelming. Paying your dues as we call it, is a significant way to begin a foundation to become a personal chef.
I think the most important criteria for those interested in a career as a personal chef outside of being a good cook, is to have a harmonious relationship with the people you will be cooking for. Its a very difficult situation for someone to allow access into someones home and mingle with their privacy, Peoples kitchen in their homes are a sacred place for family gatherings. Meal time is synonymous with quality time. I think anyone interested in this type of work should understand and respect that. Its been noted in the past that not all personal chefs have formal schooling and industry training. Although it does help. Certain adjustment factors in ones lifestyle can change dramatically as a personal chef.. I believe some of the other qualities of a personal chef should be cleanliness, attention to detail, trustworthy, respect of personal property, creative, and understanding of the homeowners expectations. For those interested in this line of work they should be pretty flexible to the needs of the families actual feeding times.
Being a private chef offers the experienced professional a large window of opportunity with a variety of different types of jobs situations.I think the hardest part for someone entering this field is perhaps the leg work associated with finding the right situation. There are many factors to consider when attempting to go in this direction. I think the first consideration should be is, where would you like to a personal chef ?. Location is key, especially to someones overall happiness. Obviously most people who can afford this type of service live in areas such as Grenwich Conn., Manhattan , Nantucket, Martha’s Vineyard, Boca Raton , Key Largo to Key West, San Diego, towns in North and South Carolina.etc….One of the situations I avoided was agreeing to be a house servant. I made it absolutely clear from the start I was a chef and therefore my role was to be exclusively in the kitchen. Although as a result I had to walk away from a few job offerings. Some people do like and accept a job as the cook and house cleaner / servant Thats OK too, for those wishing to do that type of job. Working for people who can afford this type of service can be difficult too at times. One needs to keep their guard up, and ensure your not being taken advantage of. Giving respect is a needed quality,and receiving respect is equally as important. I recommend a lengthy discussion with the heads of the household prior to accepting a position.This will help you to fully understand their dietary needs and components of the job. Being capable of preparing a variety of different foods is important. Personal Chefs should not only cook good entrees, they should bake, make deserts, appetizers , fresh soups, and make great salads etc…
I think people get into this profession for a variety of reasons. I think the most important reasons for me when I started out was the perks. Being single at the time when i first started was too much fun. I was doing things I never dreamed I would ever do.Working for a good family that treats you well is paramount. Of course in my later years my reasons changed a little. From a physical standpoint, it’s not as strenuous as working in a busy restaurant ,or hotel where your feeding hundreds, if not thousands daily. I found myself driving a Mercedes to and from work and to go shopping for food. All my medical benefits were taken care of, holidays and extra events ,was double pay.By the way salaries can be pretty good considering the volume of cooking. I remember vacationing in pristine resort areas. These perks are acquired over time. Sometimes it doesn’t start off that easily.Those going into this type of work should be made aware this.
Breaking into this profession can be difficult. There are professional associations that cater exclusively to the personal chef . Another great source for information and certification is the American Culinary Federation. Skill level and creativity is vital and usually obtained through a good school, chef mentor, or through a significant amount of experience. An accredited college is really the key ,such as the Culinary Institute in Hyde Park, New York, Johnson and Whales, and the Le Cordon Blu. All great schools. Adult gourmet food classes will benefit the experienced culinarian. All these recent cooking shows have added a new dimension to this profession. Having a food safety certification helps too. Anything that will eventually harness your skill level and repertoire is usually good ammunition to use during the interviewing process.. Some of the other opportunities in this field revolve around cooking on a private yacht, vacation islands, cooking for important business people and dignitaries. The dynamics for the need of good personal chefs is forever changing.
I have had the opportunity to be the personal chef for the late Baseball Legend Ted Williams and a few other well known people. Life for me during this situation was unique, and extraordinary in many respects. I had the pleasure of serving some of Mr. Williams most distinguished guests, such as Senator John Glenn, Yogi Berra, Carl Yastremski, Senator John McCain, Tommy LaSorda, Clete Boyer and many many others.The list really is endless
