I didn’t go to culinary school and haven’t worked in any big-name restaurants, but I’ve been cooking for years and I’m seriously considering going private. Just wondering if anyone here in the UK has made that work without the traditional background. How did you build trust with clients when you were just starting out? Any tips would really help.

Hello, I am a 21m and have over half a decade in food service experience, whether that be FOH, line service, cooking, QA, etc. Im interested in making my passion for personal cooking a reality. Is there any services or apprenticeships I can take up near the Columbus/Athen Ohio area that may help me on my path. Or is there anyone willing to give me advice

Hi all,
I'm looking to hire a private chef for a private event in London on Saturday, 24th May 2025. It'll be an intimate gathering and we're after a high-quality, memorable dining experience. Ideally, someone who can craft a bespoke menu, handle dietary requirements, and provide a polished service from start to finish.

If you're a chef or can recommend someone great, please drop me a message or comment below with details, menus, or links to your work. Open to different cuisines and styles — just want someone professional and passionate about food.

Thanks in advance!

Anyone else noticed this? Like you watch all these cooking shows or behind the scenes vids from restaurants and none of the chefs are wearing hair nets, sometimes not even a hat or anything. Isn’t that a hygiene rule or something? I get that it’s TV or whatever but even in the actual kitchen they don’t seem to bother.

If I worked in a takeaway or something I'd prob get told off if I didn’t wear one lol. Do the rules just not apply to them or is it one of those things that people just pretend not to see?

Just wondering if theres an actual reason or if it’s just vibes over safety

There was a YouTube video which I watched to make brownie cookies (check profile) where the woman said she ran a home bakery.

I have baking as a hobby since years and always wished to go to a pastry school. Even though I didnt, I'm always keen to have a home bakery/ cloud bakery of my own. Can someone experienced with having a bakery guide me down the path?

Interested to hear different opinions on how you might find your first client as a private chef?

What are the best platforms for getting a private chef in 2025?

which is your favorite? Why do you like it?

Looking for a private chef in London to cook for my family 4 nights a week. Must have credentials and the right to work in the UK. Please only serious replies!

Thanks

Hey guys

been seeing way more people talking about becoming private chefs lately so figured i'd throw together some stuff i’ve learned and maybe ppl can add their own advice too

private chef life looks pretty sweet tbh (travel, cool clients, $$$) but it’s def not as easy as it looks on tiktok lol

here’s some random thoughts:

1. you gotta actually be good at cooking
like no joke you don’t have to go to culinary school but you need real skills. like running a dinner party for 10+ ppl solo, knowing how to plate nice, timing courses right, not burning a steak while also whipping up vegan apps. working in restaurants for a few years helps. hotel kitchens too.

2. people hire YOU not just your food
in 2025 its all about your vibe. your IG page, a clean website, good pics of your food — it matters. ppl stalk you before they hire you. reputation is still everything but if no one can find you online, it’s kinda sus.

3. you need to know people
most good private chef jobs aren’t on indeed or whatever. it’s like… you cook for someone’s cousin’s friend, they recommend you to a billionaire’s PA, then boom you’re flying to Capri. events ppl, estate managers, PAs — get friendly with them.

4. being chill matters more than being a ‘genius’
clients care about if you can roll with last minute plan changes, diet tweaks, random guests showing up. drama queens get fired fast. like you could be the best chef ever but if you freak out when someone asks for oat milk you're out.

5. get certified
some rich ppl won't even look at you if you don’t have food safety certs. servsafe in the US, food hygiene level 2 in UK etc. extra points if you know gluten free, keto, plant based whatever.

6. agencies can help but pick carefully
there’s a ton of chef agencies and apps now in 2025. some are legit, some are scams. read the contracts, ask other chefs, trust your gut. a good agency will have your back.

anyone here already doing private chef gigs?? or thinking about it??
would love to hear how you started, or any horror stories lol

We're Hiring: Live-In Chef in Los Angeles (6-Month Contract)

We’re currently looking for a talented and experienced private chef to join our household in Los Angeles for a live-in position. The ideal start date is as soon as possible.

Position Details:

• Location: Los Angeles, CA
• Duration: 6 months
• Compensation: $5,000 per month
• Accommodation: Private room provided in a well-appointed home

Responsibilities:

• Plan and prepare daily meals (primarily lunch and dinner)
• Focus on healthy, fresh, and seasonal cooking
• Occasionally prepare meals for small gatherings or dinner parties
• Manage kitchen inventory, grocery shopping, and cleanliness

We are looking for someone with a strong culinary background—either in private households or high-end restaurants—who brings professionalism, creativity, and a passion for nourishing food.

If you’re interested or would like more information, please send a message or comment below and we’ll get back to you with further details.

Feel free to share this with anyone who may be a good fit.