How to Handle Bossy (Or Demanding) Clients

 

For anyone who thinks working in the personal or private chef business is simple, Jenna Helwig is here to set them straight. Continue reading “How to Handle Bossy (Or Demanding) Clients”

Autumn, the Best Season to be a Personal or Private Chef? Here’s Why.

French-born Chef Gregory Czarnecki has been called the “Picasso of the Plate”, known for his locally sourced but stunning dishes. After traveling for years, he’s currently the head chef at Waterkloof, an innovative restaurant in South Africa that sources directly from a biodynamic winery. Eschewing conventional fertilizers, all plates are filled with organic and fresh from the land products.

In an interview with Fine Dining Lovers, Czarnecki explained that all his meals come down to three words: contemporary, minimalistic, and French. Presentation and flavor go hand in hand; while presentation “creates the mood” of the dish, the dish itself, he insists, must be full of hearty, natural flavors.

His favorite ingredients? Artichokes, celeriac and quince, “all three of [which] are grown in Autumn, which is [his] favourite season” for developing “very subtle, elegant flavours.” Continue reading “Autumn, the Best Season to be a Personal or Private Chef? Here’s Why.”

Hidden Start Up Costs Personal & Private Chefs Need To Know Before Beginning

 

Chris Hill didn’t know what he wanted to do with his life, but he knew what he started off doing wasn’t it. In an unconventional move, he traded his marketing job for a career as a chef. And even though he has found both passion and success, not only as a chef but also as a personality, developing his own website and boasting multiple TV appearances, he doesn’t recommend aspiring chefs jump in quite as suddenly:

“I highly suggest you test out the waters first and figure out if a position in [the food industry] is something you really want to fully pursue…you need to ask yourself “At what point can I call myself a chef?” Continue reading “Hidden Start Up Costs Personal & Private Chefs Need To Know Before Beginning”

The Biggest Mistakes You Make Trying to Secure a Client

 

There are countless skills a training chef must learn to master: food safety, knife skills, presentation techniques, and inordinate preparation methods. And that’s just the beginning.

Most chefs, both in the private and public sectors, attend some form of culinary school.

But many also work their way up: Rachel Ray, famed celebrity chef, tv show host, and author of numerous cookbooks, started her career behind a candy counter.

Regardless of how one becomes a chef, though, one undeniable fact remains: passion alone won’t get you customers or clients. Continue reading “The Biggest Mistakes You Make Trying to Secure a Client”

Fall 2017 Trend Forecast: What’s Cooking in New York

 

In almost every industry, the message is clear: be ahead of the consumers, or you’re already behind.

The fashion industry is notorious for this: by July, Bazaar Magazine had already published a review of New York runway fashion-for this coming Spring.

But it’s not limited to the fashion world.  In fact, personal and private chefs would do well to stay ahead of the current season and plan ahead what for what their clients may be craving. Continue reading “Fall 2017 Trend Forecast: What’s Cooking in New York”

New York Moment: Easy Ways Chefs can Fight Hunger

 

He’s the host of an Emmy winning television series, a co star on two popular competition shows, and a best selling author.

But if these aren’t the things that matter to Chef Aaron Sanchez.  What does? Giving back. Continue reading “New York Moment: Easy Ways Chefs can Fight Hunger”

Three Red Flags that You’re Spending too much Time on Presentation

The name alone conjures the ambiance of high art. The Art of Plating, LLC has a mission to promote culinary art, featuring high quality photography of plated dishes on its website, Facebook, and Instagram pages.

With over 560,000 followers on Instagram alone, The Art of Plating serves as a celebration of food as an art, and showcases the importance of color, balance, and plating.

David Wynne, an instructor at the Culinary Institute at Seattle, revealed in an interview that he emphasizes the importance of presentation with students. In fact, students are even delegated time to visual plating, sometimes with the unconventional methods of using play-dough, before cooking.

And while presentation and proper plating is integral to a personal or private chef appearing professional and for attracting clients (see our full article on plating methods here), chefs can make a colossal mistake. Continue reading “Three Red Flags that You’re Spending too much Time on Presentation”

The Three Worst Mistakes Private and Personal Chefs Make

At first glance, Laurie Gerrie’s job seems almost glamorous: she works as a private chef for Marc Jacobs, the renowned clothing designer.

And while it may have its perks, it’s anything but easy: in an interview with Harper’s Bazaar, she detailed a typical day that starts at 6am. and ends at half past nine, when she finally sits down to her own dinner after preparing and cleaning up for client Marc Jacobs.

And while some of that time is devoted to herself, a good deal of it revolves around her client’s tastes, needs, and schedule.

After working for years as in restaurants, she knew she loved the environment. While she has come to love her new position, however, little prepared her for the challenges that come with being a private chef. Continue reading “The Three Worst Mistakes Private and Personal Chefs Make”

Boredom is a National Crisis: Four Meals Clients are Sick of Eating

 

Eating Out: Health Crisis?

Six years ago, Timi Gufstafson, a registered dietician and founder of an online health network offered a solution to America’s obesity crisis.  And it didn’t involve specific workout or diet plans.

Her advice was simple: Americans need to eat at home. Continue reading “Boredom is a National Crisis: Four Meals Clients are Sick of Eating”

Kitchen Essentials You Don’t Need-Tips for the New Personal or Private Chef

Personal and private chefs dream of owning sophisticated gadgets, the latest in kitchen technology,  and sleek kitchenware from big names like William-Sonoma.

The reality is hardly so simple. Many personal and private chefs beginning their careers simply do not have the means to own the very best and latest. But that doesn’t mean these chefs can’t still produce outstanding meals for their clients.

Let’s look at the trendiest “kitchen essentials”, that are not  so essential after all. Continue reading “Kitchen Essentials You Don’t Need-Tips for the New Personal or Private Chef”