What’s a Private Chef?
Whereas personal chefs create meals for a number of individuals and deliver food to their homes, I work for one private family. I cook five days a week, creating a three-course meal each night.
The mornings are my personal time, which I fill with things I like: reading, exercising, music, art, nothing, everything, etc. I split my time between New Orleans and Newport, and there’s always plenty to keep me occupied.
On a typical day, I make a decision about what I am going to cook and how to carry that out by afternoon. I’ll create a shopping list and write that up based on the layout of the grocery store or stores that I’ll need to visit. It’s common for me to visit two or more stores before heading back to create the evening’s meal.
I love shopping on a daily basis – it allows me to get eth freshest ingredients, and to feel connected to my city when I’m in New Orleans, and to Newport as well. It also exposes me to the food scene and the people who are at the source of it. It’s sort of a hidden little social scene.
I arrive at the house around 4 p.m., although much earlier if there’s a larger dinner party or event. Usually I cook for two to four people, although the guest list can increase at any time. Being prepared is crucial for a private chef though.
Over the next couple of hours I prep and prepare the meal. The table is always beautifully set with beautiful antique plates, crystal, silver, linens, and fine china. Every night is an event, large or small, for my employers. It’s an excuse to talk, dine, and see the day to a close in a soothing fashion.
If there are guests, I make hors d’oeuvres. Dinner is usually served around 8:30, guests or no. Each course is plated at the very last minute. I strive to ensure that the flow of the meal is smooth and timely. I have total control of every detail as I am the only one producing the food.
It is fun and rewarding to have license over the flavors, aesthetics, and smells – essentially creating a fine restaurant experience in the home. There is great pressure to produce without error. My pride as a professional keeps me honest and my work precise.
Feedback is almost always immediate, and it feels great to receive nods of approval or heartfelt praise about a meal that I planned, shopped for, prepared and presented. Every day comes full circle, which is very satisfying.
