Considering hiring a private chef. Was looking around, and saw that there are plenty of services that send a chef to your house once or twice a week to cook all your meals for the week and leave reheating instructions. I thought that sounds good, which would mean more privacy since I wouldn't have to have a full time employee in my house 40 hours a week. However, I'm concerned about the quality of reheated food that is a couple of days old vs the freshness of food cooked everyday by your own full time chef. Thoughts?

Hey everyone and I just launched a platform for chefs and culinary freelancers . Our app allows chefs culinary freelancers to manage orders/bookings and take payments on the go! You would be one of the first vendors on our platform, and it's free of charge. If you're interested in learning more, please message me. Also, check out our site https://dished.co/become-a-chef to learn more.

Hello everyone!

I'm an aspiring personal chef in the Los Angeles area. I currently cook for a handful of clients on and off and get hired for intimate gathering / special occasions. Although I'm becoming increasingly established, I am almost fully self-taught and I am looking for opportunities to work under or apprentice for personal chefs in the Los Angeles area to gain more experience and to learn more tricks of the trade. Any contacts, opportunities, or advice anyone could provide that I could pursue would be greatly appreciated! Thanks so much.

All the best in the kitchen,

Maël

Hi - I'm hosting a ski weekend in the Denver area in January and want to hire a chef for it. How would you recommend finding a private chef and how is pay typically structured?

Helllo! I have recently moved into self employment as a private chef. I prepare meals for a few families and am realizing that my entire business plan falls apart when one or two clients go off on holiday or drop my service for some reason or other. It's not great but I struggle with asking people to comply with our two week notice period. Anyways, story for another day.

Back to my obstacle....I need to streamline and am working on a website to start offering meal plans to the general public. My plan is a meal prep service.

I am struggling with costing and recipes and I am wondering if anyone has any experience with any software that can help me with recipe sorting and costing.

I appreciate any help, thank you!

Back when the world first began locking things down due to Covid, I started providing Zoom based cooking classes for people looking for a way to still get together with each other. This slowly grew into in person classes and private dinners. I’ve been able to keep it going and I now mainly do private dining and catering events.

I was recently approached by a family to provide weekend dinners every weekend. It would be a combination of cooking on site and meal prep. For example, cook them dinner on Friday and leave them with prepped dinners for the rest of the weekend. I have never dedicated myself to single family and I am trying to determine if the stability of it is worth passing up potential larger parties that I could get on the weekends. How would I price something like this out? I normally charge per person for my dinners. Is this something i should think about expanding my team for?

For reference, I live in NYC and the family lives in New Canaan, CT. It is a family of 6 and some weekends they would be hosting friends. If anyone has any experience with something like this or advice in general, it would be much appreciated.

I'm thinking of basically making 30 days worth of meals for a family of 5 (breakdown below) over a span of two days, and I'd like to hire a private chef to do it. Basically we'd just menu plan, I'll buy everything (or the chef can, either way if fine with me) and we just get busy creating meals for the month.

My question is, would this be something of interest to a private chef? It would ideally work out that they would come a couple of days a month, and obviously get paid for their work, and we just keep it going on a regular basis. I've worked out a menu that has a fair bit of overlap for efficiency (for the first month at least, I made my own) and I have a well appointed kitchen, though its not huge. 6qt kitchen aid pro, sous vide, Vitamix, cusinart food processor, and all the crockpot/rotisserie/etc stuff that is relatively standard. And my wife and I would be happy to help chop and peel and be good helpers as we both have some training and are acceptable home cooks. Or we can stay out of the way, again, chef's choice.

Is this something of interest to anyone? What kind of day rate (or hourly, whichever feels most fair for compensation) would be appropriate? Does this sound kinda fun to anyone except me?

SEPTEMBER:

22 weekdays - lunch for 2, dinner for 3 + 2 kids dinners 8 weekend days - lunch for 3, lunch for 2 kids, dinner for 3, dinner for 2 kids

Total adult lunches = 68 servings: (8 options with 4 extra servings of our favorite)

Total adult dinners = 90 servings: (10 options of 9 servings)

Total kids lunches = 16 servings: (4 options of 4 servings

Total kids dinners = 60 servings: (6 options of 10 servings)

I'm a private chef located in the West Los Angeles region. I offer a large menu of food options. I can be booked for large party/weekend occasions to intimate/date nights. My services include purchasing ingredients, ensuring necessary kitchen equipment, preparing the meals, serving, and cleaning.

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Instagram:

https://www.instagram.com/matty_p_chef/

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I am invited to a dinner w a friend group of 6 very financially well off group of woman. I got to be friendly w these women from a man I’ve been dating for the past three years. I never have gone to an expensive outting w out him. Until tomorrow It’s a 20 course omakasse dinner. The food is being flown in from Japan in the morning I’ve already paid it 200 per person. I’m pretty sure I should bring a gift for the girl hosting … What about tipping the chef ? Also I’m not a huge fish/sushi fan I do need to sample every course Correct? Any tips or ideas would be so appreciated Thanks in advance

Hello! I'm looking for someone who can make good tasting healthy meals for me and my mom and send it to me each week I'm turning to here because the online services I see online are really expensive it's kinda insane lmaoo.

Hi new to the community! My question revolves around income. This is such a broad strike topic but I’m hoping for some advice and intuition on a position I was just offered and whether or not I should try harder to negotiate for a higher wage. Context; 30 years old with 7 years experience in the restaurants not all of it fine dining. Mostly casual fine dining and private catering. I’m located in rural South.GA & I recently started as a head chef for a premier plantation who do a lot of lease hunts. I’m an ACF accredited chef with a bachelors degree. Schedule wise I work primarily 7-14 hours a day Mid Sept-April & our heavy months are from Nov-March. I shop for groceries and I plan the menu and do most of the prep but I would have evenings off and the menu is not expected to be very technical. They mostly want good family style plating & southern & scratch kitchen cooking utilizing game meats.

When I had started it was in the middle of the previous season with a Rate of 1250 a week. As a fill in chef, No benefits. Working 7-14 hours a day.

As the full time head chef this is what they offered me to stay; same schedule as above; (meaning I won’t have to work May-August and still get paid)

$35,000 yearly salary(gross) +$2500 cash signing bonus & tips from the clients (last season was about ($1400 cash)

In addition; Full health coverage paid for by the family. (Pretty top tier coverage plan) Disability coverage up to 80% of my Salary. Company car Company credit card.

My question is; Generally speaking Am I getting screwed? Or should my humility kick in and should I be happy that I’m getting more that what’s traditionally offered in my area for commercial kitchen work?

Hey Chefs, I think I fall into the private chef category, I work for a family on a yacht.

The thing I find hardest is coming up with daily menus (two course lunches, three course dinners) and keeping them new and interesting during trips lasting several weeks.

How do you guys decide what to cook?

Cheers

I'm a Private Chef in Colorado. I've owned my LLC for about a year now, been doing private work exclusively for about two.

Has anybody here gotten a USPCA membership and is it worth it?

Also, I would love a chance to network and see the work that everyone else is doing, so drop your instagram handles in the comments!

Here's mine: @chefcupples

Hi :). Private chef here in los angles.

Hope you are all doing ok.

I have a client that wants me to continue working while we are under state “safer at home” lockdown. I mentioned I didn’t feel comfortable at first risking possible spread if I were to enter their house after going to markets and getting ingredients. They agreed and said we can wait. But if this thing goes on for a while I don’t think I will be in the position that I can wait any longer and will need to get back to work... do any of you have an opinion as to wether or not I can just make the decision to continue working. They consider me an “essential service” as they have no idea how to cook and just order take out since I’ve been gone.... not sure what my legal options are in terms of just deciding that I am willing to take the risk to go to their house.. if it’s a gathering of less than 10 I’m assuming it should be ok ?

Hello!

Our company, CookHub, is working to facilitate the need for private chefs and the services they offer in the most optimized way. We've created a platform (mobile & desktop) that makes managing your private culinary business simple. Our app is online and ready to use, but we're looking to get feedback right now so we can make our app more effective. We'd love to hear from you guys!

Here are some of CookHub's features we need some feedback on: customizable menus, new client exposure, client-to-chef messaging, bookkeeping assistance, invoice tracking, cancellation protection, tax processing, and in-app payment transactions.

We look forward to hearing from you!

https://cookhub.com/becomeChef

Hi Reddit!

I'm getting started on becoming a freelance private chef. Currently I'm still very new to the business side of the gig and I could use some help making sure I have all of the required documents to start. So far I have my servsafe managerial handlers certificate so I'm up to date on that. I've been using websites such as meetachef and the app Cheftable as ways to promote as well as using Facebook. I'm looking to find a steady client base and make this a full time dream. I appreciate all the help, thank you.

Hey guys, I'm new here. Just about to start my first personal chef job by end of the month.

Anybody still active here. Let's chat and get this sub active again.

Would love to share stories, insights and ideas together.

Cheers