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What helped you make your decision to become a personal chef instead of working in a restaurant?

What helped you make your decision to become a personal chef instead of working in a restaurant?

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Alexus’s Answer

Hi there! I decided to become a personal chef because of my clientele and I was tired of working long hours in a restaurant and only seeing a percentage. It is something that you have to put yourself out there to do!

You definitely have to MARKET yourself that is the biggest thing! If you can do it yourself great, but I would suggest hiring someone because you’re going to be too busy with a bunch of other things(trust me)

It started out slow for me but as I marketed myself and started giving back to my community my clientele soar rocket through the roof! Good luck! Hope this helps.
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Jack’s Answer

I tried to become a personal because I thought the hours would be better then working in a restaurant. But i found out that the hours are not any better. That said try everything you can. Restaurants Country clubs, business dining, hospitals personal chef etc. Only you can decide what you like. Every chefs job has its advantages and disadvantages. It will take a few years to become a chef so try different things to see what you like. Each segment also has different parts to it. Example the very high country club butcher there own meats and seafood cure there own meats have a pastry chef. to the clubs that only offer sandwiches and light fare in their club houses. Restaurants go from fast food to five star. Only you can deiced what you like to do and what you like to cook. Do not rush the process it takes time to learn how to cook and then learn to become a manager of the food and cooks (that is what a Chef does he cooks and manages the food and the other cooks) Being a Personal chef can mean different things some work for one family and are can be called private chefs. There are personal chefs that go to peoples houses cook and store food for a week or two. Private chef work for one family and you are at their disposable 24 -7. Personal chefs and work as needed. If a client goes away for several weeks no job. This did not work for me. But there are a lot of chefs that it works for. Only you can deiced what works for you.

I hope this helps you

Chef Jack Batten
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