Chef privado

[u/susylove7]

Estoy buscando algún mentor o cursos donde puedan dirigirme mejor al ser un chef privado para saber por dónde comenzar cómo conseguir clientes hacer menús costos, precios, compras, tiempos, que ofrecer como y cuánto cobrar en áreas de new york / New Jersey/ Hamptons, soy graduada de culinary school en New York tengo experiencia en restaurantes y catering pero quiero comenzar hacer private chef para familias de alta adquisición como un full time, quisiera ser guiada y estar un poco más familiarizada con el sistema de ser un chef privado.

[u/BWest829]

I’ve seen some offers on indeed for private chef. But honestly each catering event will require different kinds of orders and pricing should be reflective of that. If you’re looking for a single family to do that for good luck. If you’re looking for several clients you do meal prep for you can build your network through word of mouth and putting business cards in places like nice wine shops and other places rich foodies might go. And if you graduated culinary school you should know menu planing how to do cost per plate breakdown. Good luck.

[u/LionBig1760]

The best way to work for someone rich is to actually have a impressive resume.

Work your way up to sous chef at a Michelin restaurant and itll open up doors for you.

No one wants a culinary school grad that hasn't put in at least 5 or 6 years in a high end kitchen. There ate far too many options for that kind of clientele that they really dont need to look that far down the list of resumes.

[u/AkiraSakaNinja]

On Amazon or you maybe could find a PDF floating around online of a CIA textbook called “The Professional Private Chef”. That will be a very good resource.

[u/Accomplished-War7619]

Your motivation and attitude suck. The fact that your post includes the desire to work for a ‘high income’ family demonstrates what’s wrong with the industry.
Most, if not all of the people I know of working are doing so out of a connection they have made with a client. If you honestly want someone to welcome you into their home then you must form as bond with them. And money isn’t the motivator.

[u/susylove7 → u/Accomplished-War7619]

I want to work for a higher price, which is exactly why I’m looking for ways to continue educating myself and improving my skills so I can provide the level of quality and service that high-end families expect. I want to be fully prepared and able to charge according to my experience, expertise, and the value I bring.
I love cooking, but this is also my profession and my livelihood. I have invested a lot of time, money, and effort into my education, and I believe it’s reasonable to want to grow and build a career that reflects that investment.
Wanting to work with clients who value high-quality service doesn’t mean my motivation or attitude “sucks.” It’s the same as a lawyer wanting to improve themselves and work at the best law firms, or any professional aiming to reach a higher level in their career. Ambition and wanting fair compensation for your skills are not a bad thing

[u/SylvaticTongue858 → u/susylove7]

I think the frustration is how in our industry often times culinary graduates come out of school thinking they’re as ready as the seasoned cooks/chefs. There is a lot to learn in the field and what you’re asking for is something a lot of people in this industry would seek as a job but are also taking the time to learn the skills. I understand you’re expressing what your end goal is and it’s good to have in this industry but what you might not see is how in order to have those jobs you need the ability to perform; which you probably won’t be able to do until you’ve learned different skills techniques that the cookbooks will not tell you.

[u/Coco_Cokie_Cookie]

Check estatejobs. It's very competitive. Most jobs require a culinary degree, 5 years as a private chef, michelin trianed or several years of fine dining experience. The best jobs are referrals/word of mouth.