A day in the life of a Private Chef
In our latest blog we interview our recently placed candidate, a highly qualified private chef.
'How long have you been in your new role?'
I am four weeks into this new role which personally was a complete dream of mine for a long time.
'How many people do you look after?'
The family consists of five with busy schedules and active lifestyles.
'What does your typical day consist of as their Private Chef?'
A typical day is arrival for 9am and this gives me a chance to organise menus for the day also any special requests that may be called upon. I provide protein based snacks at 10 am followed by lunch at 12:30 and dinner is typically 17:30 which can vary depending on schedule. Three times a week I cook lunch for the other staff alongside the family in a staff environment.
'What do you love about your role?'
I absolutely love the positivity and encouragement from the principals to grow my vision and passion towards food, in particular delivering food using local fresh produce and ingredients. Foraging is a huge interest for me. I really take pride in creating food that they all enjoy.
'Are there any quotes that have motivated you along your journey to becoming a private chef?'
The one I like is 'The difference between perfection and excellence is that with excellence, you may strive to be your absolute best, but you also allow yourself to accept failure and mistakes as you learn from them. Whereas with perfection you can never live with (let alone admit to) error or weakness'.
'What have you found different between coming from a hotel background to Private Household?'
The difference between a restaurant and hotel is so different with regards to volume and ability to build direct relationships. I strive to deliver and go above and beyond with meal times and choices changing at late notice, it is really key to just adapt and be versatile to accommodate for everything that they require. The support and liaising with the client is incredible to assist and forward plan, being organised at all times and focused is really important to executing the daily tasks whilst working to the highest of standards. I am looking forward to the travelling aspect of the role and cooking in Europe next year.
'What would you say has changed from being placed into your new role from a personal point of view?'
My work life balance is something they ensure I get and they check up on welfare and aspects of wellbeing, the instant appreciation and recognition is greatly appreciated and definitely motivates me to deliver the best food and service at all times.
'And finally, what has been something you cooked that had great feedback?'
The family really enjoyed wrapped cod with parma ham and crushed cherry tomatoes with pak choi and hollandaise sauce followed by homemade profiteroles.
Interested in hiring your own private chef or dreaming of a culinary career?