2 answers
Courvoisier
Student
Joliet, Illinois
3
Questions
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What are some downsides of being a personal chef?
I asked this question because I am interested in this career and I wonder what are the downsides so I know what to expect.
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2 answers
Jack Batten
Chef
36
Answers
Upper Marlboro, Maryland
Updated
Jack’s Answer
There are two types of personal chefs. One is where you have several clients and go there homes and leave a certain amount of meals in the refrigerator and freezer, The second is that you work for one family and cook for them per your contract. The downsides of the first type is there is now many companies that do the same thing and just deliver the food in boxes. hello fresh and many others. Plus when yours go on vacation you lose the income. then there is the problem that your clients never go on vacation at the same time so there is a short fall on income many weeks. the other type of personal chef has one boss and you have to answer them them. Good or bad one time I had to drive to there home about 40 miles from my house and back in a 12 inch snow storm because they were having a dinner party with there neighbors all of the neighbors were given option to stay the night but not me.
Garth Clingingsmith
Recipe Development
10
Answers
Boston, Massachusetts
Updated
Garth’s Answer
I'd like to echo and elaborate on Chef Jack's answer:
That first type he mentions is an interesting tact. They chose you (versus a larger company) because they want something more creative, more personalized, and someone to be a face for their meals. You might prepare that food in your home and deliver it. Sometimes, you'd need to rent a commercial kitchen to prepare that food (be sure to add that expense to your pricing). In other instances, the client wants you to make the food in their home. How you pay for the supplies and food can be different for each family. In some cases, they give you a credit card. In other cases, you submit receipts. Or, you might just have to add those costs to your pricing.
In the second scenario, you are tied to that family really tightly. That can be great-you're a real part of the family. You're part of a loving home that appreciates your service and respects your time away from them. Conversely, you can end up being consumed by a demanding family. It's easy to add tasks to your list if there isn't a very clear job description. In the worst cases, you can become so integral to the family that you could get sucked into their family drama.
Find a personal chef in your area--talk to them. Ask about their contracts, how they maintain boundaries?
That first type he mentions is an interesting tact. They chose you (versus a larger company) because they want something more creative, more personalized, and someone to be a face for their meals. You might prepare that food in your home and deliver it. Sometimes, you'd need to rent a commercial kitchen to prepare that food (be sure to add that expense to your pricing). In other instances, the client wants you to make the food in their home. How you pay for the supplies and food can be different for each family. In some cases, they give you a credit card. In other cases, you submit receipts. Or, you might just have to add those costs to your pricing.
In the second scenario, you are tied to that family really tightly. That can be great-you're a real part of the family. You're part of a loving home that appreciates your service and respects your time away from them. Conversely, you can end up being consumed by a demanding family. It's easy to add tasks to your list if there isn't a very clear job description. In the worst cases, you can become so integral to the family that you could get sucked into their family drama.
Garth recommends the following next steps: