One of the things I have enjoyed about being a personal chef is getting to know other chefs around the country and the world. Since we all tend to work in our own geographic area, we don’t really compete with each other, so our industry is one in which people get along well and help each other with no hesitation.
There are two formal groups that I am involved in: the United States Personal Chef Association (uspca.com) and the Personal Chef Cooperative (personalchefscooperative.com)
I have to admit, though, that one of the benefits I like best is the ability to share recipes and ideas with personal chefs in other areas. There is nothing like getting the perfect lobster bisque recipe from a chef in Maine or discussing the secrets of a great apple fritter with one of my peers in Washington. And of course, they know to come to a certain chef here in Lakeway, Texas for a good prime rib roast recipe or a little Tex-Mex!
The resources of the chef community are fun, but they can come in handy in some very important situations as well. All clients are unique and I often run into one-of-a-kind challenges that call for creative solutions. It might be a birthday party with guests who have to be gluten free. Or a request for hors d’oeuvres that include an unusual ingredient that reminds the hosts of an exotic international trip they took. You never know!
So throw those challenges at me, because even though you might only see me and an assistant or two in your kitchen, there is an entire world of chefs working on making your meal a success.
Until next month, eat well!
