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Working as a private chef - Page 3

post #31 of 232
Quote:
Originally Posted by mgm9128 View Post
Because you don't think I'm a very good cook? Or, because I don't have experience as one and haven't been classically trained? Or, because you just don't like me? Or, all three?
I like you. I don't know if you are a good cook or not. I've never eaten your food, nor heard from anybody who has, so how can I judge? The fact that you have no training is problematic, as is your lack of experience. Cooking for yourself and friends is different from cooking for somebody else as a job.
post #32 of 232
Thread Starter 
Well, how does one learn? Experience, right? I also just bought a copy of Larousse Gastronomique. So, that will help.
post #33 of 232
Quote:
Originally Posted by mgm9128 View Post
Well, how does one learn? Experience, right? I also just bought a copy of Larousse Gastronomique. So, that will help.
OK.
post #34 of 232
This is one of my fantasies.
post #35 of 232
How is a paperweight going to help your cooking?
post #36 of 232
Thread Starter 
I just think once I start working my way through the recipes, I'll start to understand French cuisine (my interest) much better, so that I can adapt and modify my own cooking styles and techniques.
post #37 of 232
What is the minimum salary you would accept for this gig? Would you be on call 24/7?
post #38 of 232
Thread Starter 
I haven't really thought of that. I mean, I'd be living there through the week, doing the food shopping, and I wouldn't have to work every day, since she said she eats out from time to time. All my costs of living would be included, so I wouldn't have any real expenses. I'm not really sure what private chefs make, on average, but I would be happy with around $500-$700 a week, which is around $100 per working day.
post #39 of 232
Quote:
Originally Posted by mgm9128 View Post
I haven't really thought of that. I mean, I'd be living there through the week, doing the food shopping, and I wouldn't have to work every day, since she said she eats out from time to time. All my costs of living would be included, so I wouldn't have any real expenses. I'm not really sure what private chefs make, on average, but I would be happy with around $500-$700 a week, which is around $100 per working day.
Far too low. If you're living in and have a good background you should be making nothing less than $50k and that is seriously on the low end. Good full-time housekeepers start around $40-50k. Also, figure out if she has other staff...such as a house manager/butler. They will be your immediate boss If you have specific questions please fire away
post #40 of 232
Quote:
Originally Posted by CouttsClient View Post
Far too low.

Definitely. His price range had me thinking I could afford a private chef.
post #41 of 232
Quote:
Originally Posted by Stazy View Post
Definitely. His price range had me thinking I could afford a private chef.
post #42 of 232
Thread Starter 
Quote:
Originally Posted by CouttsClient View Post
Far too low. If you're living in and have a good background you should be making nothing less than $50k and that is seriously on the low end. Good full-time housekeepers start around $40-50k. Also, figure out if she has other staff...such as a house manager/butler. They will be your immediate boss If you have specific questions please fire away
The thing is I don't have any background with this type of position, so I don't want to overvalue myself; I don't know what my services are really worth. If she's willing to pay more, that's nice, but I'd be more than content making $500-700/week, granted where I'll be living, and the kind of people I'll be able to meet because of it. How do you think I should approach finding out how much she's willing to pay me? She does have a maid and concierge, employed by The Carlyle. She said I would be employed by her.
post #43 of 232
Quote:
Originally Posted by mgm9128 View Post
The thing is I don't have any background with this type of position, so I don't want to overvalue myself; I don't know what my services are really worth. If she's willing to pay more, that's nice, but I'd be more than content making $500-700/week, granted where I'll be living, and the kind of people I'll be able to meet because of it. How do you think I should approach finding out how much she's willing to pay me? She does have a maid and concierge, employed by The Carlyle. She said I would be employed by her.
Look, you don't know what you're doing. Take it from me if you tell her you'll work for $25k per year you will raise more flags than can be found at the U.N. headquarters. Paying less for a chef than one does for shoes on a yearly basis doesn't make sense Nothing less than $50k is acceptable. That is entry-level. Or are you saying you have no background in cooking at all? If that is the case I have no clue why she would hire you. I wouldn't hire a chef who hadn't come to my home to cook a number of meals for me first. Ask her what she expects to pay and if it's less than $50k run. It is indicative of the kind of employer she is
post #44 of 232
Thread Starter 
Quote:
Originally Posted by CouttsClient View Post
Look, you don't know what you're doing. Take it from me if you tell her you'll work for $25k per year you will raise more flags than can be found at the U.N. headquarters. Nothing less than $50k is acceptable. That is entry-level. Or are you saying you have no background in cooking at all? If that is the case I have no clue why she would hire you. I wouldn't hire a chef who hadn't come to my home to cook a number of meals for me first.
I know, I don't know what I'm doing. That's why I'm here. I have background in cooking. Not professionally, but I've been doing it since I was 11. I offered to let her taste my food, and I still have to call her to let her know if I'm interested or not. So, maybe she will then ask to test my cooking out before officially hiring me. If she doesn't, it's not like I'm going to not accept the offer. Maybe I just presented myself as someone who knows what they're doing.
post #45 of 232
Quote:
Originally Posted by mgm9128 View Post
I know, I don't know what I'm doing. That's why I'm here. I have background in cooking. Not professionally, but I've been doing it since I was 11. I offered to let her taste my food, and I still have to call her to let her know if I'm interested or not. So, maybe she will then ask to test my cooking out before officially hiring me. If she doesn't, it's not like I'm going to not accept the offer. Maybe I just presented myself as someone who knows what they're doing.
Read my edits in the post above... Do you have actual questions?
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