Welcome to the world of personal chefs and the ever-evolving world of food. The Personal Chef Industry is fairly new and still evolving, just as the way we eat in 2010 is so different than 20 years ago. When you begin your profession as a personal chef it will be up to you to determine the direction of your business, along with listening to the needs of your customers in your particular region of the country or world. It is also important to highlight your cuisine with local specialties or unique flavors that are specific to your part of the world.
Working as a personal chef versus a chef in an established location you can be more creative and flexible, but at the same time you have to create a system and format that works for you and your style of working and cooking. I tell my clients it’s all about personalized service and creating a menu and experience specifically for their needs. As a personal chef it is important for you to stay true to your culinary point of view and expertise. One advantage of being a personal chef is that there is creative license that you can bring to the table to each of your clients. What’s exciting is that when you work with clients who want you to be creative you have exceptional opportunities to stretch yourself and go places that may not have been possible in the past.
When I am first contacted by someone new I always ask them their likes and dislikes, whether it is for a week’s full of meals or just one dinner. It doesn’t matter what’s on my menus, I try to accommodate diverse palates whenever possible. If someone says they love Italian food or do not like mushrooms then a dish or meal can be specifically created with their tastes in mind. It’s important to listen to the client, because as a personal chef you are being hired to create an individualized experience. The client is choosing to hire you as a personal chef because there is something unique about you and your services that caught their attention, and it’s important to remember that. The client doesn’t get to try the food until after you are hired and so communication and how you sell yourself is a key element to running a successful personal chef business.
It is also important for you to be willing to experiment with new dishes that someone may want, because it could mean getting the job or not. I am always willing to do a little research and experimentation if someone wants something that I may not have on my menus because it’s important that at the end of the day they are happy with the meal. It’s because of clients that I have developed signature dishes and recipes, including papaya seed dressing, macadamia-coconut crusted mahi mahi, coconut prawns, and mango cheesecake with gingersnap crust. I created versions of these recipes that fit my culinary point of view and now these menu selections are requested time and time again.
If you are a customer seeking a personal chef it’s important in the beginning to get an overall feel that you and the chef are a good match. I have been told many times that I was chosen because the client enjoyed my style of communication and approach. Customer service is extremely important. If it’s a special event you are hosting then you and the chef need to be able to communicate clearly from the very beginning, from the first point of contact. It’s key that you ask the right questions of the chef and that the chef is able to ask you enough questions to know what you want.
What I know for sure is that life is about the journey and not the destination. Through my exploration of food I have discovered a world that continually expands and grows. Just as we need food to fuel our bodies I have found that creating amazing food experiences brings joy to people. I love when I can wow the taste buds and give people a new perspective on the food that they are enjoying. Experiencing a unique culinary journey can awaken your palate and enliven the spirit. Bon Appetit!
Ann-Marie Burtell is Culinary Artist/Owner of Maui Fresh Chef. Offering: Personal chef services which include private dinners and events; daily and weekly meal services; shopping and preparation; personalized classes with farmer’s market tours in Hawaii.
