If you’re reading this, chances are you are a professional cook or private chef. So, you’ll know that the catering industry is hardly a cake walk: competition is tough when it comes to booking jobs. And being booked once doesn’t necessarily lead to being booked again, not even if you whip up a feast that would have Alain Ducasse quaking in his boots…..(click to read more)
We know, we know. Christmas is the most wonderful time of the year: twinkling lights, enough food to comatose an army of men, flowing mulled wine. But there are huge benefits for private chefs who choose to work the festive season, which makes mince pie abstinence less painful. Below are Sugarella’s top reasons to roll up your sleeves this December.
Being a professional chef is a dream job for so many people, but no one is an overnight success. Great gigs and big money comes after years of honing your skills and grafting to build up confidence, contacts and culinary repertoire. Sounds like hard work? It is. Very. But nothing worth having ever came easy. Here are our GUIDELINES as to what you can expect to be paid, by the day, throughout your career as a freelance private chef.
You can boil, bake and fry your way around a kitchen standing on your head, blindfolded with your hands tied behind your back. Your menus are inventive and fresh, and there are no tough joints, soggy bottoms or burnt buns on your watch. In short you are cooking on gas (or Aga, if need be). But there’s more to be being a private chef than just being a culinary whizz kid. Here, we tell you how to improve on excellent…