Discussion Forums
for the
Personal Chef Industry

I am very interested in becoming a personal chef but the more I read about some of the people the more I think I'm not qualified to be sucessful at it. Is it better if you have gone to culinary school of some type? Because I have done neither, I just love cooking and thought I'd be pretty good at something like this. Should I enroll in some kind of cooking classes or would I be OK without them?

Hello Hannah! I just joined about a week ago and I love the APCA! I've never had any formal training and most of what I know came from my mom or from TVFN. Cooking classes aren't neccesary to be a PC but they never hurt. I'm looking into cooking classes but for now the most I can give my clients will be the love that I put into everything I cook and that I'm sure will do nicely!


Samantha Ellis
The Enchanted Kitchen
Cape Cod, MA

Hannah,

I too love to cook and took the idea of personal chefing with me back to school. I learned a lot about cooking and the business/bookkeeping part of the business at school. I would suggest you start your business but take any classes you can.
Jan
M.R.S. KATERING

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Hannah:
I am/was a professional executive chef, and some of the best people I've worked with/for had no training other than WORK. Formal training isn't necessary for success. Hard work IS. If you love food, love to cook, explore, learn...you will be fine. Marcella Hazaan (Doyenne of Italian cooking) has said, "I don't care how you chop the onion, as long as you know what the food is supposed to taste like." If you want to increase your efficiency/skills, there are plenty of short courses, and they are always fun. but don't feel intimidated, if you want to do this just get on out and COOK!!

Amen to that, KB! Thanks so much for your message.
What most new Personal Chefs don't realize yet is that this business is operated on several different levels. One of the levels is perfect for the culinary schools grads insofar as the clients they serve want more complex or sophistiated fare, and are quite knowledgeable in their tastes and requests.
That's great!
Another level is the busy, double income family who want to eat delicious meals that are prepared from fresh ingredients, that contain NO PRESERVATIVES, but that are simple, and comforting. These people have enough stress in their lives - their schedules are busy, their commutes long, and they simply do not have the time or energy to prepare meals from scratch for themselves, but are TRULY tired of eating out or eating from those nasty frozen boxes in the freezer section of the grocery store...You don't have to be a culinary school graduate to accommodate these clients...the are your neighbors, and they are appreciative of the service you provide. Being a self-taught or "auto-didactic" chef is nothing to be ashamed of...some of the most famous chefs out there are self-taught. Learning from experience is often the best way - I learn something from each one of you that I have the opportunity to cook with, and I learn something new each day. Never sell your self short! Candy

KB- That was as a great reply.
For those of you with no professional training,as a former Executive Chef myself MOST of the people I had the most trust in anywhere I worked were those with NO formal training.I also never went to school but have lasted 20 years without a problem.
If you truly love to cook,have great people skills and can handle a little bit of pressure,you will be fine.After a few cooking dates,a few bumps in the road etc. you will be fine and most bumps are easily leveled.
Keep in mind that we are always learning,even Emeril,Ming Tsai and Martha!I've picked things up from dishwashers who have worked for me.There is no better training than actually producing your food.PRACTICE !
The "nerves" that haunt us in the beginning
will eventually give way to confidence.
You do not need to produce elegant food.But at all times quality !Many people are happy with good old fashioned home cooking.Just try to make it like your mamma(or dadda)did!If there is something you don't know or any questions just post and someone will help,gladly.With this gang you'll be doing ice carvings in July.Good luck.


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John McGrath
Chef de Cuisine
Boston

To Hannah, Just a little advice. Working at it is good experience. A book to help guide you is "Joy Of Cooking". They tell you not only how to do things but the reasoning behind it. This reasoning can be used for other food preperations as well. Visit a book store or library (free) for other books that may interest you. As for formal schooling, you can find schools on the net or go to "askjeeves.com" for a listing of what they require of you ,etc. To earn a degree, the key ? you have to ask yourself is "How bad do I really want it"? Good luck!

hi,

mark just mentioned "the joy of cooking" as a good resource for cooking. it is. good choice, mark. BUT, after three years of culinary school, the most well-beaten book in my collection is "how to cook everything" by mark bittman. (available cheap at quality paperback bookclub, www.qpb.com)

ANYway, you were asking about formal training. i just went through three years, and though i am now classically trained in may styles, quantities, and version of many various cuisines, i can say that people still want "just dinner." i am NOT a pc (yet), but i look forward to answering all of my friends' and familys' requests for "when are you gonna come cook me dinner?" there are countless clients that are more than willing to pay someone to just take the cooking chore off their hands for the night, for the party, or for the week!

i truly look forward into developing myself in this industry as soon as possible, and THANK GOD for this site and organization for the helpful advice i need to jump out there.

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chefpix
shawn m banks
smbanks@mindspring.com