Culinary Arts Degree Helps Personal Chef Find Recipe for Success
by Francine L. Huff
Career School Directory Columnist
July 18, 2007
While private chefs usually only cook exclusively for one household, personal chefs cater to a larger client base. The busy pace of American life has increased demand for personal chefs, resulting in about 9,200 private and personal chefs in the U.S., according to the Bureau of Labor Statistics.
Angela Tlack, owner of Angela's Aromas LLC in Morris Plains, N.J., has cooked up her own recipe for success as a personal chef. The graduate of the Institute of Culinary Education in New York earned a dual diploma in culinary arts and culinary management.
CSD: How did you find your current job? Where had you worked before?
Unlike a private chef, who is typically a salaried employee of a single family, being a personal chef means being an entrepreneur. You have several families as your customers and it's up to you to find them. When I started Angela's Aromas, I had no customers. I created a Web site and soon landed two customers. I also did key marketing activities, including donating my services to charities, special events, and teaching cooking classes at local schools. From there, word of mouth helped to grow my business.
I held other positions in the food industry as well: sales assistant at a specialty food purveyor, assistant team leader at a natural foods supermarket, banquet captain for wedding caterers, and baker at a local farm. Going to culinary school and becoming a personal chef meant a career change for me. Previously, I had been in the corporate world as a marketing manager at a telecom company.
Did You Know? Personal chefs serve approximately 72,000 clients a year.
CSD: How does working as a personal chef differ from restaurant work?
Cooks at restaurants make the same dishes every day and must be consistent in their cooking. There is also a lot of "a la minute" cooking, meaning cooking this dish right now, with very little input from the customer...I tailor my cooking according to my customers' individual needs.
CSD: What is a typical day like for you on the job?
First, I work with the customer to create the menu or lesson in advance. We schedule a cooking date. On that date, I pack up my "mobile kitchen" which includes coolers on wheels to haul the cooking utensils, spices and oils, and fresh ingredients. I shop, I do the cooking, and I clean up afterwards.
Did You Know? The services of personal chefs can average around $300 to $400 a week for a family of four to have a home-cooked meal five times a week. This price usually includes a main course and side dish.
CSD: What are the best and worst parts of your job?
The best is defining my business according to my needs. I have two children, so I'm able to schedule my customers to accommodate my lifestyle. I also love getting to know my customers personally. The worst is riding out the ebb and flow of income. Sometimes, I'm very busy and find myself creating menus at 1 a.m. There are times when I am doing great and can't possibly take on another customer. The next week, I might have lots of spots in my schedule to fill.
Did You Know? The restaurant industry employs an estimated 12.8 million people, making it the nation's largest non-governmental employer.
CSD: What would people be surprised to discover about being a chef?
How impressed people are when they find out you're a chef. For me, it's all about a love of food. To others, it seems to be fascinating and glamorous. Believe me, there's nothing glamorous about schlepping totes in the rain to a customer's house!
Sources
Learn more about Culinary Arts Degrees and programs.
About the Author
Francine L. Huff is a freelance journalist and the author of The 25-Day Financial Makeover: A Practical Guide for Women. She has appeared on a variety of TV and radio shows.
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