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Making the leap from restaurant to personal chef

Maybe you've been working at a restaurant for several years and are tired of the stressful environment or late nights. Or possibly you want more creative freedom in the types of meals that you prepare. Becoming a personal or private chef may be the next step in your career trajectory, but before you make the jump, be aware this profession requires some additional skills and may not be the best fit for everyone. 

Who's the boss?

In a restaurant, back-of-house staff rarely have any interaction with customers, but as a private chef, you will be taking direct requests from the people eating your food. Customer service skills in this profession are essential. You need to pay close attention to your employer's likes and dislikes and note if they have any food allergies or intolerances. While you will have much more freedom to develop your own recipes as a private chef, you must remember to stay within your constraints. 

Education and qualifications

If you've been working in food service for a significant amount of time, your employer may not have a preference for whether or not you have a culinary degree or certificate. This does not mean, however, that you shouldn't continue with additional education. Consider taking cooking classes in a style that you are not familiar with. In addition, joining a professional organization will keep you up to date on new culinary trends.

Finding a position

You may be able to find a personal chef job through friends or word-of-mouth referrals, but you may want to conduct your search through a domestic staffing service. Colonial Domestic Agency can help experienced personal chefs find positions with employers who desire their skills.