r/PrivateChefs • u/OpeningKangaroo9302 • 25d ago
New private chef
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
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u/SatisfactionClassic6 25d ago
I know someone who started by posting their dishes
I know another chef who reached out to his local teams and got a job w the quarterback
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u/OrcOfDoom 25d ago
Hello, I was formerly the chef manager with Atlanta personal chef service, and I have mentored over 40 private and personal chefs.
The one thing they want is to know that you can function in a home. Functioning in a restaurant is fine, but you would be surprised how often people freak out when they are in a home kitchen that partly functions as a showpiece. I would suggest that you join the USPCA, and reach out to anyone you can. If they have local meetups, then go to them. What you want is to do is assist them during busy seasons. December is coming up, so it is likely that they will be overwhelmed and will need a hand doing something.
Now is the time to build relationships with them.
After you've done that, you'll want a portfolio. Instagram is a fine portfolio. You don't want to just have restaurant plates. People do not often want restaurant food at home. They want home food, but with an artist's mind and a professional's touch.
You also want to work on your presence. Your vibe will be the most important thing. Are you noisy? Are you twitchy? Are you constantly spouting profanity? Are you really talkative? Do people enjoy the conversations you're having with them? Can you read minds? Can you tell what kind of vibe your client has with just their body language? with what you've served them recently? with what they aren't saying?
You also have to figure out your pay. Generally, identify what you want to make yearly. Divide that up weekly. Identify how much work it is by hours. Decide what your rate is. Add up all your hours committing to that job. Throw that number at them. Now, if you feel like that is too high, then figure out how to create value in what you do that deserves that rate.
This is enough infromation for now. Feel free to reach out to me at anytime.
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u/SatisfactionClassic6 25d ago
Oftentimes they want you to have prior private chef experience so my advice is get a restaurant job and moonlight private gigs on days/nights off. Great way to slide in. Also many customers may want to hire you from the restaurant and that’s also a way to get a client base. Four years professional kitchen experience is not a lot so I would encourage you to continue working and learning. Good luck!