New York, with its nickname as “The Big Apple”, has long been known as a hub from arts to politics to everything in between. But while most people think about the allure of New York City, few appreciate what makes this state unique: its diversity in both demographics and culture.
In some ways, the third most populous state is a state of contrasts: with a dairy industry of over 18,000 farms, the robust wine industry in the Lower East End, and the main metropolis of New York City, home to over 8.5 million people and roadways with the notoriety of being the most congested in the nation.
But maybe because of these contrasts, it is also one of the best places for a personal or private chef to work. Here’s why.
New Work is a Major Culinary Center
New York is known for its array of international cultural centers, which honor the diversity of communities and heritage of immigrants from a multitude of nations. New York City in particular was named by the World Cities Culture Forum as “comparable to only London in its international connections and influence”.
The diversity spells for influx of culinary diversity and innovation across the entire state. In particular, New York is famous for its Jewish delis, taco trucks, soul food, Korean and Chinese dishes, and iconic dishes like cheesecake and thin crust pizza.
Innovation and exposure to different cuisines helps private and personal chefs develop their own techniques, and also better understand the communities they serve.
New York is a Great Place for Networking
With the blending of so many cultures and cuisines, chefs are in turn inspired by one another and at the center of the latest in food preparation techniques. New York it home to a bevy of award winning culinary institutes , as well as a host of celebrity chefs.
Although being around what is a culinary center of the nation may seem intimidating, it can actual benefit personal and private chefs. Belonging to communities that place a value of both education and high cuisine works as a support network. That is, in places like New York, there is ample opportunity to meet and interact with other chefs and seek professional and culinary support.
Being a personal and private chef can become isolating, but New York’s resources offer a counter to that, and a way to support chefs grow their own businesses. In fact, New York was recognized as a top location for both small businesses and for female entrepreneurs.
Personal and Private Chefs answer Need with Less Risk
Yet there are some tell tale signs that this is not the case because of case of supply and demand: NPR reported a constant shortage of chefs for restaurants statewide, citing chefs who have left to pursue their careers elsewhere. It could be because of financial difficulties: rent is very high and a big burden on chefs opening up their own restaurants.
Score for personal and private chefs: not only is the demand for food still very high, but these chefs do not fall prey to the expensive and trouble of rent in expensive areas. By working in clients homes, these chefs can answer to the demand without risking as much capital.
Personal and Private Chefs are in High Demand
There is a great deal of variability in income levels, but one thing seems constant for New Yorkers: a penchant for food that is convenient. A feature in the New York Post exposed a desire to get quality food without the hassle of cooking-a desire that drove some to spend over 10,000 dollars a year on take out.
The trend of millennials either not knowing how, or not wanting to cook, is alive in New York. But with eateries that tend to be very pricy, and Brookyln’s medium income at less than $45,000, eating out is simply not sustainable.
Private chefs in New York make stable can make stable incomes but at the same time save their clients ample time and money. Personal Chef Marina Berger, who serves a family in Manhattan, says the family has benefited by also losing weight- another very in demand entity, as more than half of New Yorkers are overweight, and over twenty percent classified as obese.
With an estimated 9,000 personal and private chefs serving a demand of 72,000 customers, New York is a place where chefs can thrive, gain culinary inspiration and support, and take advantage of all the state has to offer.