You don’t want to become a personal chef without being obsessed with food.
Food is your bones, your heart, and your soul. Breakfast gets you up in the morning and you’re already thinking about what you’re going to make for dinner.
Food is your driving force and the kitchen is your first home.
I was reading cookbooks at 7 years old. I started experimenting in the kitchen shortly thereafter. Cookies, cakes, homemade pizzas.
I discovered I loved cooking as much as I loved eating.
The day I my mom gave me my first Better Homes and Gardens cookbook changed my life.
With every delicious recipe I prepared, I fell in love more deeply with cooking.
Cooking was therapy and escape. And I happened to be good at it.
When I moved to Montreal at 18, I wanted out from waitressing jobs. I had the revolutionary (or so I thought) idea to do what I loved most: cook in other people’s kitchens.
I had the brain wiring of a budding entrepreneur. My cheap rent-a-chef business cards and ads in newsgroups earned me a few clients, but my lack of business and culinary experience was evident.
But cooking in these home kitchens confirmed that this was exactly what I wanted to do with my life:
Become a personal chef, before I even knew personal chefs existed.
I had some inkling how to become a personal chef, but I knew I needed further training.
Like kismet, an ad for cooking school appeared in the paper on a Sunday. By Monday morning, I was enrolled and starting the year program that following week.
Cooking school was one of the best experiences and years of my life. It taught me the basics of simmering, searing, blanching, dicing and slicing.
My goal from attending cooking school had always been singular: I did not want to work in restaurants kitchens. I wanted with all of my heart to work in homes kitchens, spending time doing exactly what I loved most: nourishing and connecting humans with food. Real, home-made, delicious food made from scratch.
So I moved to New York City with $700, my backpack and a dream.
I wrote a business plan and started my chef business. I failed and succeeded and learned a ton along the way.
10 years later, I continue to believe in real food made in a home kitchen. I believe in doing meaningful, passion-driven work. I believe in the human connection fostered from nourishing others and sharing meals together.
This is my work as a personal chef. Some of it has been physically demanding, challenging, and difficult.
But most of it has been life changing, meaningful and fulfilling.
It’s not always easy doing what you love for living – but I wouldn’t trade it for the world.