|By Gigi Karabinakis on Monday, January 31, 2000 - 06:14 pm: Edit|
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
|By Gigi Karabinakis on Monday, January 31, 2000 - 06:47 pm: Edit|
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!
Used & Abused
|By mark dedmuuumbdcd on Tuesday, February 01, 2000 - 04:52 am: Edit|
check out the association of private butlers and nannys they might have helpful info as its a similar field of work in private homes
|By Cassius (Cassius) on Saturday, February 19, 2000 - 11:40 am: Edit|
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.
|By saltamar on Sunday, May 28, 2000 - 12:38 pm: Edit|
Can anyone give me a recipie for fondant or pastillage, simple, easy and relatively quick?
|By Ardis (Ardis) on Wednesday, May 31, 2000 - 09:25 pm: Edit|
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.
|By bacchus123 on Friday, November 17, 2000 - 04:01 am: Edit|
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 firstname.lastname@example.org
|By mikegreen007 on Friday, February 02, 2001 - 11:14 am: Edit|
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 email@example.com
|By Mohanarya on Sunday, March 25, 2001 - 10:27 am: Edit|
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.
|By W.DeBord on Sunday, March 25, 2001 - 05:02 pm: Edit|
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.