After graduation, I posed the big question: how do I start a culinary career? Restaurant jobs were common, but the other path looked interesting – becoming a personal chef. The demand was obvious and seemed plentiful, but I started in the front of house. In the restaurant world and in publishing, there are always stories about personal chefs.
I heard the names of celebrity chefs like Bill Yosses and learned how Greg Baxtrom got his start. Now, this niche industry has exploded, especially on TikTok, where chefs show off their work. It may look glamorous on the outside, but what’s it really like to work for a family? To show what it’s really like, I interviewed some chefs who shared the highs and lows of the job.
Chefs report working more hours and earning more money after making the jump from restaurants. Typically, restaurant jobs require long hours, but the life of a personal chef feels like a 9-to-5 job. This change is the main reason most chefs choose a new career.
Chef Doe requested anonymity; she graduated from the CIA with 17 years of experience and switched careers during the pandemic. Now she cooks for her family and finds life fun and healthier. Her income hasn’t suffered either; the job pays quite well.
Certainly don’t think that a personal chef’s job is simple and easy to put together. Because you are responsible for all the cooking on your own, this means that you need to have a very well-rounded skill set. There’s more to the job now than just cooking food. Jane Doe emphasizes this; she says that most of the time you have to do the preparation, cooking, cleaning, dishwashing, etc. all by yourself. This is different from a restaurant kitchen where there are no prep cooks or dishwashers. You need to be hands-on from start to finish every day.
Celine Beitchman, a former personal chef, recounts a painfully memorable incident. She worked for the Leonard Riggio family, and when she was busy she would accidentally get burned. But you’re the only one in charge of the work, so most of the time you have to keep working a lot even if you get hurt.
It is also necessary to possess the key to mastering meal preparation. You can’t just cook a single meal because you need to ensure the satisfaction of your family. Jane Doe follows a simple and straightforward way of doing things. First she plans the menu for the week with healthy food. She says there is no budget, but she makes a point of buying the best ingredients. A balanced plan and flexibility are essential to meeting customer needs quickly.
Reilly Meehan, who works at Phoenix in the Hamptons, described managing client needs during the day. He is primarily responsible for cooking breakfast and dinner and keeping a full lunch in the refrigerator. This kind of planning ensures that clients eat healthy food even when the chef is not cooking. Adrienne Cheatham, on the other hand, arranges the menu according to the seasons and clients’ travels. She cooks two courses and a couple of desserts each week. She notes that her job rarely requires planning menus far in advance.
Some personal chefs will work for the wealthy, and it will bring you more excitement and perks. Caitlin Boyer is a vegan chef who has been in business for herself for 13 years. Her clients include John Mackey from Whole Foods and musician Allen Stone. These meetings provide a glimpse into the lives of public figures at home. In addition to cooking food, her work can take you to some unique places.
Got a share from Adrienne Cheatham, whose client purchased a high-end PacoJet machine for her use. The client said, “If you want to make great food, buy it now.” She believes this shows that the client is investing in the chef’s abilities and making the chef feel comfortable.
Chefs are challenged by what their clients eat and drink. Not just preferences, but often strict rules about health, allergies and lifestyle choices. Caitlin Boyer cooks three days a week, where she customizes menus, shops, prepares, and packages food. She lists the restrictions she sees: gluten-free, nut-free, sugar-free, salt-free, and oil-free foods. Boyer enjoys these dietary dilemmas, which keep her on her toes and creative.
Restrictions can be ethically problematic, especially for chefs with strict dietary rules. As a plant-based chef, Boyer refuses requests to cook meat, which has happened a few times. She says firmly, “I always stand my ground and say, ‘No way!’” For Boyer, cooking meat is a no-no, and that’s how she sets boundaries.
Celine Beitchman shared that initially she would cook high-end food, but clients wanted its change. She said clients wanted comfort food and they were tired of always eating rich food out. Beitchman then adapted by introducing a plant-based background. Sourcing locally to provide the home-style food they wanted.
So, you’ve learned the basics of the life of a personal chef. Things like the hours they work and how they need to be strong. Also, relationships with clients and personal sacrifices are part of the equation. The really interesting bit comes from the chefs helping specific clients. It really changes their normal workday.
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