{"id":10874,"date":"2019-06-14T10:00:29","date_gmt":"2019-06-14T09:00:29","guid":{"rendered":"http:\/\/tiger-recruitment.com\/?p=10874"},"modified":"2024-11-13T13:26:54","modified_gmt":"2024-11-13T13:26:54","slug":"day-in-the-life-private-chef","status":"publish","type":"post","link":"https:\/\/tiger-recruitment.com\/private-insights\/day-in-the-life-private-chef\/","title":{"rendered":"A day in the life of a private chef"},"content":{"rendered":"

Having a private chef job<\/a> is a dream role for many \u2013 you can create extravagant menus for glamourous parties and cook exciting bespoke meals for the rich and famous. We chatted to one of our fantastic candidates, Jess\u2071, about what it\u2019s like to be a freelance or temporary private chef. From preparing a fish n\u2019 chips lunch for the chopper, to navigating her way around an ancient cooker, she never knows what\u2018s in store for the day.<\/p>\n

8am:<\/strong> I start my day by taking my son to school. Wherever possible, I like us to spend time together in the morning and have a nice breakfast before I go off to work. I\u2019m working for a famous artist today (who is one of my regular clients) and I\u2019m cooking lunch for him and his family. Prep for the day would have started many weeks ago as I need time to write a menu and a shopping list and send that off to the office manager, who will pass it up the chain to the client.<\/p>\n

8.30am:<\/strong> I head to the market to pick up the meat, fruit and veg from the local farm shop. It\u2019s really important for me to use local suppliers for these elements of the dish, and I know the housekeeper would have already done the main shop for the meal.<\/p>\n

10am:<\/strong> I arrive at the house to find the lovely housekeeper has put out all my ingredients, set up my board and arranged an apron and tea towels. She prepares a coffee for me and we have a good ol\u2019 catch up while I write out a plan of action, so I don\u2019t forget anything through the process.<\/p>\n

10.30am:<\/strong> I start prepping and, because I\u2019m catering for multiple dietary requirements with a limited amount of time, I need to take extra care to plan every element of the dishes so nothing will be under or overcooked. Today I’ve planned a pea soup entr\u00e9e; a pan-fried sea bass and vegan aubergine and chickpea stew main; and brownies with ice cream for dessert.<\/p>\n

12pm:<\/strong> I\u2019ve been cooking everything to perfect timing, but disaster strikes \u2013 the clients are late. This is a typical problem I face in the kitchen all the time, but it\u2019s a crisis when it happens just as everything is about to be ready. I pause cooking and wait for a call from the client that they\u2019ve left their location.<\/p>\n

2pm:<\/strong> I\u2019ve only just gotten the call from the client to tell me that they\u2019re a few minutes away and absolutely starving, so they\u2019ll need the food on the table when they arrive. It\u2019s a little frustrating because after waiting around for a few hours I now have to rush like crazy to get it all hot and ready to go. To work as a private chef, you need to be able to think on your feet, exemplified as my meticulously planned three-course lunch is transformed into one course with pudding to go.<\/p>\n

3pm:<\/strong> After the client has eaten, I pack everything down and help clear up. I always help with washing up at this house because the housekeeper always does everything she can to help me with my job. The leftovers are gratefully received by the studio assistants, and we have an unofficial debrief on the day\u2019s events.<\/p>\n

4pm:<\/strong> I finish in time to pick up my son from childcare and head home to make our own supper (which is usually quite boring when I\u2019ve cooked a big fancy lunch!).<\/p>\n

6pm:<\/strong> I use my downtime to swim or run outside after a busy day. Being out in nature in the fresh air is the perfect antidote to the day\u2019s stresses.<\/p>\n

7.30pm:<\/strong> I usually like to treat myself to a long hot bath and head to bed early so I can prep for the next day! The most exciting thing about being freelance is that you never know what you\u2019re going to walk in to \u2013 there could be very few utensils, lots of dogs and guests in the kitchen, or double the amount of guests than planned, so it\u2019s best to be prepared!<\/p>\n

If you\u2019re looking for a private household job<\/a> or would like to enquire about employing a private chef, contact Tiger Private at our West End Office<\/a>.<\/p>\n

[\u2071.] All real names have been withheld<\/p>\n","protected":false},"excerpt":{"rendered":"

Having a private chef job is a dream role for many \u2013 you can create extravagant menus for glamourous parties and cook exciting bespoke meals for the rich and famous. We chatted to one of our fantastic candidates, Jess\u2071, about what it\u2019s like to be a freelance or temporary private chef. From preparing a fish<\/p>\n

Read more<\/a><\/p>\n","protected":false},"author":1761,"featured_media":10871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,17],"insight-type":[13],"class_list":["post-10874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-career-and-personal-development","category-private-insights","insight-type-article"],"acf":[],"yoast_head":"\nA typical day in the life of a private chef to an UHNWI<\/title>\n<meta name=\"description\" content=\"What does a private chef do on a typical day at work? 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