A Career in Catering – Private Chefs

How private chefs have transformed a mundane career into a lucrative sought after one.
When you first think of the job of a chef you imagine long hours and split shifts, where after lunch the chef has a small break for 15-30 minutes before getting back to evening service, dreading the thought of a gruelling evening of sweat and intense pressure, shouting and big egos in the kitchen, low wages, struggling to eat as they are sickened by the sight of food. The end of service leaving them feeling deflated, exhausted and smelling of foisty foods in desperate need of a few hours sleep before the 6am start doing it all over again the next day.

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