I'm not a private chef but I work adjacent to a lot of them. The two angles I've seen work are either working on a yacht, which has some advantages and disadvantages, or living near an area with a lot of rich people and either becoming a few peoples private chefs or a full time chef for a family. Where I have seen people get into a bit of trouble is when they become the "on and off chef" for like four different families and it becomes an impossible juggling act. Another hardship is if the family travels during summer or whatever you end up having to figure all that out, are you going with them or do they expect you just to wait for them to get back and how are you getting paid during that time? Like in my city people leave for 3-4 months a year.

>>22087789
Whatever you do, don't accidentally poison them

>>22087817
The trick is to intentionally poison them, and pretend it was an accident.

How come all the private chefs on Hell’s Kitchen usually suck?

>>22087789
this is 90% a networking thing. if you're not a people person and you don't already have a network you're in or can readily break into, don't even bother.

>>22087789
me in the back

hiding your retarded ai slop thread

>>22087789
> Am I a full retard if I try to break into the industry?
Depends where you live and how many private chefs there already are. And if there's a market for it (forget about holiday destinations and rural wherever)
>How is it?
Don't underestimate the investment. You want portable everything (a small truck) and decent staff. You're not pulling this off on your own. If you're good you go places, have great hours and make very decent money.

>>22087789
>Am I a full retard...
probably