If you’ve been following this blog you may know that for the past three years I have been working as a private chef.  When I tell people this it’s followed by a lot of questions like “what do you do exactly?” or “how many clients do you have?”

Personally, I work full time for one client only.  Many private chefs I’ve met work for multiple clients.  My work is based in New York City with some time in the Hamptons.  While many private chefs will travel to multiple cities with their clients I stay based in New York.  Being a private chef is very different from being Executive Chef at a restaurant, or at a Stadium, which were my prior positions. Let’s break it down.

Differences

The first major difference is that as a private chef every last detail comes down to me, myself, and I. This gives me a certain sense of control and peace of mind.  I know that because everything passes through my hands it will meet the highest of standards, get done on time, and my way.  The flip side is that it’s a lot of pressure! Every day I wish there was another set of hands or co-workers to help in running to the market and managing the variety of dishes and the proper plating of meals. 

Similarities

My clients often entertain and so in addition to setting and preparing the menus for lunch and dinner there are times when I will manage larger dinner parties.  For these events it’s been the case that I wear the hat of both executive chef and event coordinator.

Fortunately, I do hire wait staff, and kitchen help.  This is similar to running the stadium. Why? At the stadium we bring in a lot of game day only—known as event day staff—who come in about once a week for games or concerts. While it’s exciting to work with new people there’s a certain level of urgency and anxiety in how well all the parts will work together when you’re all in a high intensity work situation for the first time as a team.

My strategy to having a successful event, whether as private chef or executive chef, is to make lists and try to organize as much as possible. 

I take the perspective of the assistants who are coming in.  I understand and account for the basics.  What is the venue layout? Where can each necessary item in the kitchen be located? What is the chain of command if there are issues to address? By thinking a little ahead and giving everyone the tools to succeed I’ve had a
winning strategy for bringing a team together well.

I also keep the tasks of each person limited so that they can take ownership of their position and execute it well.  I’ve learned that pretty early into an event I can see who is capable of taking on more and multi-tasking.  That recognition and response is also key.  Being alert and making adjustments through the event.

Another key difference is shopping…

As executive chef normally a kitchen manager, purchaser, or sous chefs will place orders to keep the kitchen stocked.  As a private chef I do all the shopping.  This means that I have a more personal experience with the ingredients that I use and how those ingredients are sourced.  I’ve enjoyed the shift. Through personal networks and research I’ve met with and rely on partnerships with the best butchers, seafood shops, organic farms, and markets that I can depend on for the highest quality ingredients. 

Closing thoughts…attitude is everything!

As a private chef you’re working in someone’s home and interacting with them on a daily basis. It’s important that there’s a good fit of personalities and compatibility. As I always say whether it’s a restaurant, stadium, or private home, as a chef you’re in the hospitality business. That means putting your best effort and attitude forward.  The ability to anticipate needs really helps to foster a positive environment for both the client and the chef.

I’d love to hear from other chefs out there!  Leave me a comment and let me know what your experience has
been.  Have you tried both restaurant and private positions? What the challenges and opportunities you find between the two? Sound off and let us know!

Until next time….

Chef Seis