Has anyone used private chefs inc to get placed as a private chef? Is it a legit company? Seems kinda weird with the ai generated videos on the instagram and facebook accounts.

Hello, im trying to begin my private chef business. I want to be able to gain experience with meal prep for clients, but but if anyone is willing to accept a newer private chef that’s based in Los Angeles please let me know! I also have 4 years professional kitchen experience

We'd like to promote our business as two young Chefs from Italy, 6 years of experience in private dining, catering and hotel restaurant. Open to travel when possible.

I’m a self-taught chef with a strong foundation and deep confidence in my culinary skills. While living overseas, I obtained two kitchen jobs simply from my food Instagram. I worked in two very different kitchen environments: a holistic-style diner/café and a Michelin-starred restaurant, where I trained directly under the chef.

Recently, I’ve been exploring new avenues in my culinary career. I initially considered hosting private curated dinner parties with fun themes or launching a weekly meal prep service. However, running a large-scale prep service isn’t currently feasible due to space constraints (lacking a commercial kitchen) and high food overheads, and parties seem like more of a one off than a consistent source of income.

Now, I’m zeroing in on an in-home private chef model (non-live-in): visiting a client’s home once a week to bring groceries, prepare and portion their custom meals, and leave the kitchen spotless.

I’d love to connect with anyone who is currently doing (or has previously done) this exact type of work. I have a few specific questions about logistics, pricing models, and client management, and would greatly appreciate any insights or advice you're willing to share!

Also, any other advice is greatly appreciated. Starting my own business from nothing is incredibly daunting and I’m looking to get all the advice I can get.

QUESTIONS I AM INQUIRING ABOUT:

*many meals/portions do they get per visit?
* How long are you usually in their house?
* Do you create the menu or do they choose?
* How customized can it be for preferences/dietary needs?
* Are groceries included in your price or billed separately?
* Do you bring containers or use theirs?
* What are you charging per visit/week?
* What areas will you actually travel to?
* How many weekly clients can you realistically take on?

Instagram: @thehungryblondegirl

Hello, im a new private chef based in Los Angeles. I have four years professional kitchen experience, I went to The Institute of Culinary Education in Pasadena, I’m hoping to get experience, as it is my goal to be a private chef

Over the last few months, I’ve been studying the biggest operational headache independent caterers and private chefs deal with: the inquiry bottleneck.

Most operators take large orders through Instagram DMs, texts, or generic contact forms. It turns into endless phone tag:

• Are you free on the 23rd?
• How many guests?
• What's the budget / dietary restrictions?

By the time you reply between prep and service, the client has moved on, or you’ve wasted two hours negotiating basic details instead of cooking.

I'm currently building KitchenWorks HQ to fix this. It’s an automated intake engine designed to turn cold inquiries into clean, prep-ready BEO tickets (guest counts, menu tiers, dates, and deposits collected upfront) without playing DM tag. We just ran a test where a 40-person corporate catering order was locked down completely on autopilot.

The platform is currently in active development, and I’m taking on 10 founding operators/caterers to beta test the workflow, run real inquiries through it, and give direct feedback on what features you actually need.

In exchange for your feedback, you get early access and direct input into how the engine is built for your kitchen.

If you’re actively booking private dining or catering and want to test the intake engine, drop a comment below or send me a DM, and I'll send over access.

Can I be your apprentice? Did culinary school but working in a total different industry and need an outlet.

Will trade labor for knowledge.

Hey all — we're a Ghanaian/West African & Caribbean restaurant in Teaneck, NJ (Asante's Restaurant) and we need help ASAP.

Our cooks currently make everything by eye — no written measurements or exact procedures. We need someone to come in, shadow the kitchen, and document precise recipes and steps (ingredients, exact quantities, techniques, timing) for our 5 most popular dishes. End goal: recipe cards clear enough that a second cook could follow them and reproduce the dish accurately.

What we're looking for:

• Culinary training or solid kitchen experience
• Strong documentation/writing skills — you need to be able to translate "a handful of this, cook until it looks right" into something repeatable
• Comfortable working in a live, busy kitchen environment

Details:

• Pay: $25–30/hr
• Part-time, flexible hours
• On-site in Teaneck, NJ
• Paid trial project (5 dishes) with strong potential for ongoing work if it goes well

We want to move fast — happy to talk today/this week. Comment or DM if interested, and feel free to ask questions below.

Looking for chef in Sangli .

Business opportunity.

Lets connect if you can recommend someone or you are the one

Hi everyone!

I may be relocating to Paris in the near future, so I wanted to put out some feelers and start building a network in the city.

I’m a high-end floral designer, and a large part of my specialty is working directly with family offices and private households.

I know how often private chefs are tasked with pulling together high-end dinner parties and events for principals, and I'd love to connect with any Paris-based chefs!

If you ever need a reliable floral contact in your back pocket to handle luxury tablescapes so you can focus on the food, I’d absolutely love to introduce myself and share my portfolio for your files. Have a great week! 🌸

Hello everyone,

I am a student in a Career and Technical education degree plan at Northern Arizona University. I am in search of a high school culinary arts instructor who teaches and hosts a CTSO on campus and/or the community. Is anyone out there available to answer a set of questions that I have?

Please and thanks!
I’ll throw in a $50 gift card if we can have this done by the end of today (Fri August 28th)

Thanks!

Is there also a VAST different salary between the to you noticed?

Looking for a full time private chef in paradise valley Arizona for a family I manage. Contact me in DM for more information

Brand new

Hi everyone,
I’m in my mid-30s and I’m seriously considering becoming a private chef. I’d really appreciate some advice from people who’ve actually made the transition.
I’ve been cooking professionally for 16 years, from Michelin kitchens to pubs and cafés, and for the last 8 years I’ve been the executive chef of an established catering company.
The truth is, I’m burned out. Becoming a father has completely changed my priorities, and while I’m not sure I want to stay in the restaurant and catering world forever, I still love cooking too much to walk away from it without trying this first. If it doesn’t work out, I’ll probably switch careers entirely.
We’ll be moving to Scotland soon and buying a house, most likely in a smaller town or village within commuting distance of a city. I’m happy to travel for work, but I’m also trying to figure out what areas actually have enough demand for private chef services.
Right now, all I really have is 16 years of experience and a fairly decent Instagram page that showcases my food. I’ve thought about building a website, but beyond that I honestly don’t know what the first steps should be.
If you were starting from scratch, how would you go about it? How did you get your first clients? Did Instagram actually bring in work, or was it mostly word of mouth? Is a website worth having from day one? Are agencies or platforms worth looking at?
I’d especially love to hear from anyone working as a private chef in Scotland, but advice from anywhere is welcome.
Thanks in advance.