The notion of being a private chef is still clouded and surrounded by misconceptions. However, gone are the times when a private chef was hidden in the kitchen of a rich person’s house. The job description has freed itself from the dust and moved towards a more modern and exciting concept. Be it a restaurant chef or a private chef – both share their love for food and cooking. Both are imaginative, like to explore new flavours and want to see their culinary dreams fulfilled.
“Inviting a chef to your house has become a very casual and perfectly ordinary thing to do” tell us chef Felix Chong.
Many local Singaporean chefs have started exploring the private adventure. Being a private chef nowadays means cooking at someone else’s house – cooking a menu that is different from the restaurant and more personal. “Inviting a chef to your house has become a very casual and perfectly ordinary thing to do” tell us chef Felix Chong. “I love to interact and socialise with the guests and private events really make the contact with the customer easier. I also like to share my knowledge and experience with the guest.”
Many chefs even prefer working as a private chef, as the benefits are for many overweigh. Chef Joan Cabot says that “it’s more personalised and focused on the customer’s needs. It’s a one to one relation, when you work with a company it’s more restricted.” He explains that a private event at the customer’s house is often very rewarding, as he instantly can see what their reaction is, while in the restaurant the chef is often far removed from the actual guests.
Bon Vivant was launched by Clubvivre
“Do the things I like…”
Besides the direct interaction with the customers, chefs see more benefits. Local chef Andrew Ng describes that being a private chef enables him “to do the things I like”. When cooking for someone at home, chefs feel freer and more relax. It is almost like cooking for your own friends and family – they say. “It gives the customer a good feeling and gives me the opportunity to showcase my food, my skill and my passion”.
It is no secret to anyone who has ever worked in a kitchen that the job in a restaurant isn’t just hard work, but also means often extremely long hours. When working as a private chef, one gains a certain flexibility that is absent from ordinary restaurants – this lifestyle component is important and often the deciding factor for many chefs.
Be it the more attractive lifestyle, the direct interaction with their customers or the creative exploration of the chef’s culinary dreams – the reasons for being a private chef are varied. One of the biggest advantages is thought that the chef doesn’t have to quit the restaurant, but can do both at the same time.