Chef De Partie
Cook food and manage workers in one station of a restaurant kitchen.
Personal Chefs take their professions personal – literally. Customization is extended to a very personal level, crafting meals and menus to cater to clients’ tastes and diets, which run the gastronomical gamut. In fact, you tailor each assignment to be as unique as the individual client, whether it’s a low-sodium daily menu or school lunch preparations.
Personal Chefs have been around for hundreds of years, at least for the very wealthy. But being a Personal Chef in the entrepreneurial sense is something new, a situation that allows busy middle-class families to hire a “foodie” who is qualified to prepare meals.
And its a pretty sweet job. One of the downsides of being a Chef at a restaurant is that you end up cooking the same things over and over again. Sure, you have the specials to play with, but what is that compared to the complete freedom offered here? Clients will not only tolerate variety, they’ll demand it. That means you’ll be paid to cook creatively, try new recipes, and mix things up.
Typically you outline a menu for a week (with the client’s dietary restrictions in mind), then check with your clients to see if they have any objections. After approval is granted you purchase the necessary ingredients, and use clients’ kitchens to prepare meals that may last a week at a time. Ample space in the client’s freezer is a prerequisite for your services.
Most of your clients are normal families of all sizes, but celebrities and public figures also heavily rely on private Chefs. No matter the client, this occupation is challenging and interesting, drawing on your culinary knowledge, creativity, and business acumen.