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Transcript of Career Path
*Main duty or responsibility of the chef is to of course prepare meals for their employer.
*To prepare weekly or even monthly menus that would be then approved by the employer.
*Be aware of any celebratory events that are impending and create special menus for the same and coordinate the food for the occasion in conference with the rest of the staff.
*To ensure that the food is not only tasty but also hygienic.
*Be aware of the meal timings and you will need to ensure that all the meals be served on time.
*Ensuring that the kitchen is always stocked and all the groceries are purchased on time.
*Understand the tastes of every member of the household and prepare food in accordance to their likes and dislikes. As well as medical conditions, intolerance, and allergies to avoid any cause for concern due to dietary intake.
Requirements: *Culinary training; comes in either community college, technical schools, culinary school or a hospitality degree in a 2-year or 4-year college or university. Hotels and restaurants may also train people in-house to become chefs
*The American Personal and Private Chef Association and the American Culinary Federation provide certification training for personal chefs
-Certification programs from the American Culinary Federation take about 30 hours
-The American Personal and Private Chef Association offers several different certification options, including home-study and a live two-day seminar training program.
(Leads to higher pay)
* 1 to 4 years of experience earned between $25,771 and $50,102,
* 5 to 9 years of experience increased to $57,704.
* 10 to 19 years of experience increased to $71,686
* more than 20 years of experience ranged from $44,547 to $85,221 *At least 5 years restaurant experience Trends & Conditions: *Clients are more likely to hire a private chef during Fall and Winter
*PCs are more common now than ever before, whether it be for dietary reasons or less people are willing to take time out of their day to stand in the kitchen and cook.
*Client status may also affect this career because wealthier, well-known clients will obviously bring more notariaty and pay.
*working conditions may vary which may also effect the quality of the food being produced.
Success! * There is not one simple factor that defines your success
as a private chef.
* Time, experience and certification can sometimes measure
*Other chefs and "foodies" are most likely to assess your
*Of course, Salary is always a good indication
*Growth in the number clients you have and the simple
recognition of your name as a private chef.
Career Map Culinary Training 2-3 years industry
experience Certification(s) 2-3 years upper level
industry experience Private Chef for
one family ...multiple families Own business, managing multiple
Private Chefs Interview: Chef JoAnna Minneci Q: You left a career in Human Resources to go to Culinary School. When did you realize you wanted to become a professional chef?
A: I sat myself down and, even though it sounds kind of cliché, asked myself what I'd want to do for the rest of my life. I love to cook, and I love to feed people, so it was a no-brainer. Q: How old were you when you made the career move?
A: 32. There were people in my culinary school class that were even older than me. Q: What are the top 3 or 4 traits someone should have to succeed as a chef?
A: Be honest, have a thick skin, and be self-motivated Q: Did you start your business right out of culinary school or did you spend some time in restaurants?
A: I started it while I was still in school, actually. Once or twice I even skipped classes so that I could work. it was a bad choice, now that I think about it, because I was paying to go to school, but I was really eager to get my business off the ground. It was cool to be able to recruit my classmates, too. Q: What was your first job and can you tell us a little about your experience?
A: I did a party making tray-passed appetizers for 35 guests at this house party in the Hollywood Hills. The guy made a lot of dot-com money, and had this amazing house with a great view, but this dinky little galley kitchen. He had this tiny little oven, too, a regular sheet pan wouldn't fit in it! Q: You now have your own Personal Chef & Catering business in LA. How did you decide to go off on your own?
A: Once, with one of the smaller companies, we did a reception for Senator Hillary Clinton at the gorgeous home of a rather famous director/actress in Brentwood (a part of Los Angeles with very expensive real estate). It was so great to see this lovely little party put on in a private home, in the living room and spilling out into the garden. The chef for the event was kind of whining because it was such a small party, but I thought it was perfect.. I knew that there was a market for small catered parties at home, so that has become the focus of my business. Resources! McMahon, Tim. "Personal Chef Salaries." EHow. Demand Media, 22 Nov. 2010. Web. 18 Dec. 2012.
"Personal Chef Media - Personal Chefs in the News." Personal Chefs In The News. N.p., n.d. Web. 18 Dec. 2012.
"Private Chef Careers." College Degree Programs Online Schools Career Profiles MyFootpathcom Private Chef Careers Comments. N.p., n.d. Web. 18 Dec. 2012.