How to become a private chef

The profession of private chef is attracting more and more chefs in search of independence and meaning. True culinary entrepreneurs, chefs create made-to-measure dishes and provide a personalised service at their customer’s premises. Each meal becomes a unique experience, combining creativity, proximity and excellence. Many chefs choose this path to live their passion to the full, while developing a business on a human scale that reflects their personality. Being a private chef also means being a manager, a communicator, a demanding cook and a versatile entrepreneur committed to providing an unforgettable experience.

What training programme should I take to work as a private chef?

Training is an essential first step in acquiring solid skills. Among the options available, the Diplôme de Cuisine Le Cordon Bleu in Paris is the benchmark. This 6-to-12-month programme combines technical classes, demonstrations, market visits (Rungis) and continuous assessment, providing a comprehensive training programme. Designed for enthusiasts and aspiring chefs, it confers high-level gastronomic know-how, with a quality guarantee.

The Cuisine CAP is a reliable route for learning the basics: Cutting techniques, preparation and food safety. Ideal for retraining or for those who want to learn gradually. There are also online workshops and modules, useful for those who already have the basics and want to improve without committing to a long diploma.

Choose the training programme best suited to your project, the time you can devote to it, and your ambitions.

The essential qualities needed to excel in this profession

Becoming a private chef requires not only culinary talent, but also human qualities. Discipline is essential if you are to comply with hygiene standards and meet deadlines. Creativity means you can offer tailor-made menus to suit your customers' tastes and requirements. Autonomy is essential: You alone manage all the services provided, from detailed planning to washing up.

Excellent interpersonal skills make all the difference: Being attentive, warm and professional in a private setting builds trust. You also need to be physically and mentally fit, as you often work standing up, on the move and sometimes under pressure. Finally, an entrepreneurial streak is a major asset: Setting your own prices, managing your budget, building customer loyalty and promoting your business are all part of your daily routine.
How do you develop these skills? Business management training, restaurant-catering internships, communication workshops and working on testing the services provided are all good ways of doing this.

The main duties of a private chef

A private chef is involved at every stage of the process. Firstly, they talk to the customer and draw up a personalised menu, taking into account dietary constraints, desired flavours, seasonality and budget. They then go shopping or order from suppliers.

On the big day, they transport all their professional equipment: Insulated containers, knives, chopping boards, mixers and small heating units. When they arrive at the customer's premises, they discreetly set up their work area, then prepare the dishes on site, take care of plating and in some cases serve at the table. One of the most important tasks is rigorous cleaning of the kitchen, to leave it spotless, as if nothing has changed.

On request, they can also run a culinary workshop or give a private lesson, adding an educational dimension to their service.

How much does a private chef earn?

In France, the income of a private chef depends on a number of variables, including experience, region, frequency of service and price positioning. On average, a rate of €35 to €60 per guest is common. At the start of a career, this can represent a turnover of €2,000 to €4,000 a month, including charges. With more experience, a more upmarket offering and a loyal clientele, some chefs can achieve up to €6,000 a month.

Where do you start when you want to become a self-employed private chef?

It all starts with a market study to define your culinary concept, identify local demand and narrow your target. You then need to work on your image: Name, logo, communication media (website, social networks) and offer to test the services you want to provide on people around you to fine-tune your offer and obtain feedback.

In France, on the administrative side, a micro enterprise is often the best place to start: Simplified formalities, charges proportional to turnover, clear thresholds (€77,700 for services). You must also register with the Chambre des Métiers et de l'Artisanat if you sell catering services and undergo hygiene training such as HACCP, although this is not always compulsory. Professional indemnity insurance is highly recommended to protect you against unforeseen events.

The basic equipment for professional private catering

Equipment should be designed for mobility and efficiency. Include a sturdy crate and insulated coolers for transporting ingredients, chef's knives, a portable blender, a chopping board, as well as a portable heating unit or electric hob. Elegant plating accessories and sanitary cleaning products complete the equipment. Start with the essentials, focus on quality and consider renting or buying second-hand to keep costs down.

Which legal status do you need to work as a private chef?

Starting up as a private chef also means choosing to become an entrepreneur. As well as having a passion for cooking and refined dishes, you need to structure your business within a suitable legal framework. Most chefs start out as micro-entrepreneurs, because it's a very simple way to manage their business and test their culinary skills without the heavy administrative burden. It's an ideal first step for any self-employed chef who wants to offer their dishes directly to customers, with relative ease and autonomy. But there are limits to this status, particularly in terms of turnover and social protection. To develop a more robust business, some chefs then opt for a SASU or sole proprietorship, better suited to sustainable growth. Whatever legal form you choose, it's essential to register your business with the Chambre des Métiers et de l'Artisanat (Chamber of Trades and Crafts) and to comply with the obligations associated with home catering. A professional cuisine chef is also a well-informed entrepreneur, capable of combining culinary excellence with administrative discipline.

What the law says: Obligations and standards to meet

Depending on the legal category, certain aspects are unavoidable. Register your activity with the CMA or “guichet unique”, take food hygiene training (even if HACCP is not compulsory, it is still recommended), ensure that the cold chain is respected, store and transport with care, and take out professional liability insurance. If you serve alcohol, you need a licence.

Making a successful start as a private chef

To get off to a good start, begin by registering your enterprise, creating a strong visual identity and deploying your communication channels (website, social networks, specialist platforms). Test your offer with people you know and adjust your prices according to costs and feedback. Gather reviews right from the start: customer reviews are essential for building trust. Finally, build loyalty among your first customers with personalised offers, menu suggestions or regular themes.

With the right training, the right human qualities, a clear legal status and careful communication, being a private chef can quickly become a great entrepreneurial adventure. Commit yourself with passion, creativity and discipline, and you will see your business grow... dish by dish.

 

RENATA PORTASIO, PRIVATE CHEF

 

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