Hi! I'm interested in becoming a personal chef and was wondering if it would be best to get some sort of formal culinary training (such as the French Culinary Institute, Instiute of Culinary Education, etc.) before I pursue a course if APCA. If so, what would be the best place to go ...I live in NJ and would consider any school within the tri state area.
I can't tell you where to go, since I'm self-taught. Don't feel that you need formal culinary education to make it as a personal chef. I filled in my weak areas by getting some great resource books and practicing technique at home.
On the other hand, you may feel you need it to become the kind of cook you would like to be -- in which case, go for it! Hopefully someone will chime in with recommendations.
Or, you may feel that you have some weak areas that need to be improved -- don't overlook taking courses in the areas you feel you need work in, rather than enrolling in a full program. This can also be a way to check out a school and a faculty before you do the whole program.
I'm self-taught, too, and have often said that if I win the lottery, I'm going to CIA in NY.
I've been cooking since I was 9 years old, and have taken sa few one-day courses through the years at the local culinary schools and community colleges in areas that I felt I needed help or had an interest (Advanced Knife Skills, Chinese Cooking, etc.). I found that some of the technical classes were great confidence-builders, especially the Advanced Knife Skills class. Filleting fresh fish and boning ducks, cornish hens and chickens at 8 am is an experience I'll never forget!
I have been cooking for my family for 30 yrs. I started taking the Culinary Art program at the Community College. It's cheeper than A Cordon Bleu type school. I am bored with my education because it doesn't deal with what I really want to do when I am done. I do feel it has excited my sense of cooking and taught me techniques, and built my confidence. Check out the school you want to go to and see if you feel they server your needs. good luck!
I am also interested in becoming a PCF. I love to cook and am desparate to be self employed. I am a teacher now and like it less and less!!! Anyway- I am excited to hear that to be a member of the APCA, you do not have to be formally trained. Does anyone have advice on self start up.
I graduated from culinary school last May and altho it didn't teach me 'everything', I'm glad I went as it gave me a great foundation.
Prior to culinary school, I had worked in social services for 8 years so I felt I needed the experience to make sure cooking was what I really wanted to do - and it is! I'm also hoping it will make me more marketable as it doesn't appear that the other personal chefs in my area area are 'school trained'.
But none of this means that everyone needs to go to culinary school! I was fortunate enough to have a supportive (financially as well as emotionally!) husband to handle the bills while I got to have fun at school, but I know that's not the case for everyone.
And as for self start-up - definitely join APCA! The information you'll receive will make everything so much easier. Plus it will help you stay motivated since you've paid for it and have now 'invested' in this new venture.
Good Luck!
Danielle Mallon Gourmet Every Day (5 week old Personal Chef)
I am a registered dietitian and had some culinary training as part of my dietetic internship. I am glad to hear that formal culinary training is not necessary before becoming a personal chef. I am hoping my nutrition background will add another dimension to my marketability. I am from NJ and live in Charleston SC right now. I am hoping to get back to NJ in the beginning of 2004, if any one has any advice about breaking into the field in the NJ/NY/PA area I would really appreciate it. Thanks!
Sara, we have lots of members in that area --when you have an idea of where you'll be, I'm sure there will be folks who can help you with the ins and outs of that particular area. Your RD background will also give you an edge -- targeting clients who need specific nutritional aid.
