Biggest Association for Personal Chefs in the US

Chef’s Truth, Separating Fact From Fiction

Being a chef is not as glamorous as pop culture media has made it out to be. The profession now enjoys immense coverage and is being honoured in many ways, but the requirements for the job have stayed the same. This means long hours, an intense work schedule, and lots of stress, and even those things have been glorified to ridiculous proportions for some reason.

Although this kind of scenario applies more to restaurant or hotel chefs, even personal chefs still receive some of the glow that being in the circle can come with. Just to make a few things clear and avoid misunderstandings, however, it’s worth separating fact from fiction in the world of personal chefs. It’s basically like knowing how a Discount is different from a markdown.

Long Hours

The life of a chef involves long hours spent in the kitchen and additional hours on top of that thinking of what to do once they get back in the kitchen. Of course, this varies from chef to chef since not every food professional is going to have the same level of dedication that those who are really committed to their craft display.

Even so, any chef can go over the 40-hour work that has become standard in most industries. Some chefs even dedicated as much as 16 hours a day to their work. This is not the kind of situation that a lot of people would want to find themselves in. It’s the opposite feeling of when you Save Money On Electronics.

High Stress

Although this particular aspect of the job has been highlighted in pop culture media for years, what with the numerous reality shows and documentaries about the food industry being done, they still don’t do the level of stress that chefs have to deal with justice. Being a chef at the highest level is basically like being a surgeon who is asked to save multiple critically injured patients every single day.

The requirement for perfection is ever present and can be difficult to escape, and this goes double for personal chefs. Since they are only cooking for a small group of people or even a single person, there is an inherent expectation that the food must always be at the best quality. If it’s not, this will easily be noticed and the person eating might make the discrepancy painfully clear to the chef.