Hi Everyone!
I am a private chef for a family in Houston, Texas and my problem is this...
I was hired about three months ago by this very wealthy family to prepare dinner for them in their home. My schedule is M-Th and 2 weekend-nights/month for entertaining. Unfortunately, I have never worked as a "private" chef before (although I am a certified chef and have 5 professional years in the business)nor has my employer ever used a private chef before.*See next posting for the rest of this message

So we both went to the bargaining table with no real knowledge of what my actual responsibilities should be, what I should be paid, etc. I eventually agreed to the terms we discussed, but now am realizing how vague those terms were. It has been three months and I now feel I have a better understanding of their needs, and I am not so sure that I like it. What I was hoping to find out is if I am being to fussy about their requirements, or am I truly being taken advantage of. I know that in order to answer that question acurately I would have to provide additional specific information, which I would gladly do if anyone was interested, but a simple direction in which to look for information regarding private chefs would be equally as helpful. Sorry so long-winded but I am desperate!
Thank you,
Used & Abused

check out the association of private butlers and nannys they might have helpful info as its a similar field of work in private homes

Gigi,
I'm also a private estate chef in Mass. cooking for a family of 5. I previously ran kitchens for 15 yrs, so this is a new experience for me also. Luckily the parents as world wide corporate heads, wanted restaurant quality food, with only a few minor restrictions. My schedual is a dream, M-F 11-8. And I travel to their estates in Boca and on the Cape. They supply me with a condo, ins.,travel expendatures, bonuses, and an unlimited budget. My salary is adequate considering I pay no rent or utilities.reply for more info.

Can anyone give me a recipie for fondant or pastillage, simple, easy and relatively quick?


Myriam

Myriam,

Easiest pastillage recipe: 1 Kg icing sugar, 10 grams gelatin bloomed and heated in 100 mL water.
Great for foundation pieces as it is very strong.
If it is for covering a cake, I add 30 mL vegetable oil and 100 mL glucose or white corn syrup, using only about 75 mL water. I hope the metric measurments are OK for you.
Ardis

how is every body getting these private chef jobs the guy at the top has one and he doesnt even want it ill take it brianmountain@hotmail.com

I am an award winning chef looking for work as a private chef. I am 31 and need a job where I can save money(accomodation provided). Could any body suggest how I can find such a job. Many thanks Mike Green.

Please reply to greenpikeuk@yahoo.com

I am an Indian chef and have 8 years of professional experience.Presently I am working in India for a big hotel.I like to work abroad and I can make nice authentic Indian food.I am 34and need a job where have chance to show my culinary skill and also learn as well.

Mohanarya I adore Indian food! I have no idea how to help you get abroad with visa's and such, sorry. You need to visit web sites that have professional "head hunters" who look for international chefs.