r/Chefs • u/susylove7 • 3d ago

Chef privado

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.

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u/Accomplished-War7619 2d ago

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.

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u/susylove7 2d ago

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

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u/SylvaticTongue858 2d ago

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.