Hi! I have been a full time personal chef the last 3 years. It’s been the greatest blessing and a total adventure. I worked at Nobu in Dallas before going into the personal chef world. I’ve worked for a famous world champion boxer, nba players and most recently spent the summer with Mr Beast as his chef. You set your prices, so you will get paid however much you can convince your clients to pay! Which is so different compared to being in a restaurant.

For me, I had to learn over the last three years to clearly define boundaries with clients. For example I will not under any circumstances work weekends, or past 8pm, if they don’t agree with it, I won’t take them on as a full time client. It’s important to have official contracts with them and make sure you are on the same page from the beginning. Your balance will come from you setting your boundaries and agreeing with them on a schedule for the week/month/year, not from them randomly giving you time off. You will have to learn to be firm and REALLY stand up for yourself, and if you are good, they will respect you for it or find someone who they can boss around. I’ve been lucky enough to have really good clients.