This week I have plunged into a training program to become a certified Personal Chef. The classic Personal Chef is someone who visits clients at least once a month or more, brings groceries and tools to the client's house, prepares several meals at once in the client's kitchen, chills, packages, and labels them, leaves reheating instructions, and leaves the client's house without a trace outside of the note on the fridge and a fridge/freezer full of nutritious, customized, diet specific food. For people with allergies or dietary restrictions this is a great service. For time-impacted professionals who want to eat healthier and are tired of going out to restaurants all the time, this is an economical option. For new moms, this is a godsend. For gay couples who want to cook more at home but don't have the time and/or the knowledge, my cooking class dinner dates makes it an event in the comfort of their home. I almost have too many potential clients I can help!
As my culinary forte is a bit outside the mainstream, I will also be working with re-enactors, SCA, belly dancing groups, Victorian/Edwardian, etc. to provide a different meal experience. Both for events and for home use, I can research any historical cuisine of interest and add items into the menu for a change of space. I already have a couple of gigs being plotted for this summer where my unique skills are perfect for the job. Research, talking to people, teaching and cooking.... I was made to be a personal chef! :D
Oh, there's a difference between a Personal Chef and a Private Chef -- personal chef is someone running a business helping many clients, a private chef is an employee who lives with and cooks for one family.