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”

Falling for Flavor: Two Spices to Add Now

Padma Lakshmi is anything but a conventional chef. Best known as both a Top Chef star and executive producer, her career in the public life is multifaceted; she’s also worked as a model and as an ambassador to the ACLU.

And just like her career, her food does not follow conventions. Her four cookbooks showcase her love of blending multiple cultures from dish to dish. But almost all of her dishes have one thing in common: spice, and plenty of it. Continue reading “Falling for Flavor: Two Spices to Add Now”

Go Naked: Why Fondant is No Longer the Only Way to Decorate

He’s sculpted a submarine and shaped a guitar, constructed a fortune cookie box and molded sharks. And that’s only a few of his often eccentric, and usually towering,  projects.

Buddy Valastro, fondly known as the “Cake Boss” of the TLC show, never shies away from a challenge, creating lifelike cakes unimaginable to even most pastry chefs.

Aside from sugar, flour, and eggs, his number one ingredient? Fondant, and lots of it.  He uses fondant to shape certain designs that would prove nearly impossible with buttercream frosting, but even the “king” of fondant admits it’s not intended for everything or everyone: Continue reading “Go Naked: Why Fondant is No Longer the Only Way to Decorate”

Beyond Lattes: Pumpkin Dishes You Never Thought to Make

Americans seem to be obsessed with it, from the edge of California to the tip of Maine and everywhere in between. Shelves are stocked, coffee mugs filled, and pies baked as the months cool.

The ubiquitous “pumpkin spice”  is a $400 million dollar industry the United States, accounting for a slew of processed foods like cereal, coffee, dairy products, and even frozen waffles. Continue reading “Beyond Lattes: Pumpkin Dishes You Never Thought to Make”

A Fine Balance: Why Using the Right Amount of Salt is Crucial

Chef Michael Firoelli is head of a renowned Manhattan Beach restaurant that is known for “Italian Inspired [dishes] with California Soul”; dishes like corned lamb paninis, oven fire duck egg pie, and mediterranean branzino, to name a few.

It’s not just the food that goes above and beyond: Chef Firoelli’s passion is clear, just by looking at his tattooed arms, etched with “love” and a symbol of a fire breathing dragon.

And yet the very name of his restaurant is one of simplicity: Love and Salt. The reason behind the name is just as clear: the two main ingredients, Chef Fiorelli insists, that are needed for any menu, are just that-salt and a little love.

With them, you can create memorable meals. Without one of these, chefs are destined for, at best, mediocre dishes. Continue reading “A Fine Balance: Why Using the Right Amount of Salt is Crucial”

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”

How Chefs are Giving Back to Hurricane Victims

In a series of a few weeks, unprecedented hurricanes have ravaged Texas and Florida and flooded bordering states of Louisiana and Mississippi. And while hurricanes are not uncommon this time of year, the damage Irma, Jose, and Harvey have inflicted is.

An ABC news report estimates that damages could amount to nearly $300 billion; Harvey’s impact on Houston has been declared the most expensive weather disaster in United States history.

And while these numbers themselves may seem formidable, the real devastation is the numbers of families without homes. Estimates suggest that 30,000 residents have been placed in shelters for Harvey alone.

Irma, which is still active, has already left nine dead and left millions without power. With homes, streets and businesses flooded and the hurricane season expected to continue at an unprecedented and devastating scale, livelihood, including food security, is under continual threat for millions of Americans.
Continue reading “How Chefs are Giving Back to Hurricane Victims”

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”

Three Cooking Methods Every Chef Needs to Know

 

Imagine this: you’re getting ready to prepare a meal for a client. It’s a simple dish you’ve made hundreds of times before, maybe a bowl of homemade chili and a side of warm cornbread for a fall evening.

Only to discover that the oven isn’t working, or you’re out of the pots and pans you need to complete the job. Continue reading “Three Cooking Methods Every Chef Needs to Know”

Three Foods You Should be Grilling Now : The New Three Course Menu

Little marks summer in the United States better than grilling.  Even for everyday cooks, the hot months mean heating up the grill for cookouts, family get together s and holidays.

In fact, three quarters of Americans own grills and, on holidays like the Fourth of July, the number families cooking can be as high as over eighty percent.

But private and personal chefs need not leave it to simple cookouts. It should come as no surprise that in general, there is little variety what food Americans choose to grill. By far the most popular are cookout meats: hot dogs, hamburgers, and steak, along with some chicken.

That’s where personal and private chefs come in. With the ability to provide the same feel of a traditional grill out, these chefs can take grilling to the next level, creating summer meals that clients will beg for year round Continue reading “Three Foods You Should be Grilling Now : The New Three Course Menu”