Personal Chef Benefits

Written by Shirley Parker
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Personal chef benefits range from the practical to the emotional. The most obvious is that of usually being self-employed, which has its own set of responsibilities, but also its own freedoms. However, some large personal chef networks hire chefs to teach classes, and also to cook directly for comfortable households who contact them from time to time. Those positions require chefs who have earned a degree in the culinary arts and already have considerable experience with gourmet foods.

Personal chef benefits for the independent include being able to set convenient working hours, accepting work only two or three days a week or full-time. Working at something you love and that you do well lowers a person's frustration level, which is definitely a real benefit, not a perceived one. The work also pays well, be it cooking and packaging a week's worth of comfort food meals on site, going in to cook an anniversary dinner, catering a small retirement celebration, or entertaining former co-workers with cooking displays. A personal chef must prepare the food on the customer's premises.

Additional personal chef benefits include customers who are happy to see you, and recommend you to their friends. No one can ever know all the answers in any industry, so networking is very important, however you go about it. But taking baby steps is fine. No need for a plunge off the highest cliff. And networks exist, often led by people whose greatest joy in life is helping other personal chefs succeed.

Personal Chef Benefits for the Customer

After a harrowing day in the workplace, it's a delight to come home to a meal that someone else has cooked, and cleaned up after fixing it. To enjoy that pleasure on a daily basis would be almost heaven for a frazzled, exhausted homebody, who can never stay home any more. A personal chef will also shop for the groceries for the week's worth of dinners she prepares, carefully packaging them between refrigerator and freezer, and labeling them with reheating instructions.


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Thanks so much for writing about Kings of Pastry. I loved your woolrcaetrs on your blog!! I would like to see more of them. There is a charming irony in the film with these somewhat macho chefs crying. But they were all so passionate aboutwhat they do. The MOF President had competed 3 times before he became a MOF that was 12 years of his life so he really knew what it felt like to lose. He was sobbing so badly I could barely get the radio mic on him before he got up tothe podium.Really appreciate your putting the word out. Chris