Why our clients will choose you when they look to book a cook ...

Why our clients will choose you when they look to book a cook ...

A chef’s dream job is surely working in a private house: getting to know one client and settling into one environment. But these are coveted roles. So, how do you make sure you are pipping all the other excellent chefs out there to the post and landing that career-changing job? We’ll tell you…

How to go the extra mile as a private chef (and get rebooked again and again)

How to go the extra mile as a private chef (and get rebooked again and again)

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)

Tips for working freelance as a cook (AKA what our clients want when they book a cook):

Tips for working freelance as a cook (AKA what our clients want when they book a cook):

We are so lucky at Sugarella to have some of the best freelance chefs in the business on our books. We’ve put together a list of tips for new or fledgling freelancers on how to be a successful self-employed chef.

Why it pays for private chefs to work over Christmas

Why it pays for private chefs to work over Christmas

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.

Money Talks: What you can expect to be paid daily as a private chef

Money Talks: What you can expect to be paid daily as a private chef

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.

How to be a better private chef

How to be a better 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…