Are you a chef, passionate about gastronomy, and dreaming of independence? The private chef profession is attracting more and more professionals in search of freedom. But how do you go about it?
Step 1: Choose your status
Self-employed, company or cooperative? Choosing the right legal status is the first step. Many start out as micro-businesses, before moving on to more flexible structures.
Step 2: Creating your culinary identity
A private chef doesn't just sell food: he sells an experience. Hence the importance of a strong identity: terroir, merger, vegetarian, gastronomic... That's what will attract your future customers.
Step 3: Equip yourself intelligently
You don't need a professional kitchen, but good transport, mobile cooking and serving equipment is essential. Organization is the key.
Step 4: Find your first customers
Platforms such as MyTable make it easy to enter the market. With just a few clicks, you can present your menus and photos, and receive booking requests.
Realities on the ground
The job is demanding: frequent travel, logistics, improvisation. But it also offers rare freedom, direct contact with customers, and boundless culinary creativity.