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CHThe reality of becoming a private chef.
I think there’s a misconception that to be a private chef you have to have worked in many restaurants and have years and years of experience. Of course, that helps, and that’s going to make you a better chef, but that’s just not the case with me, and I have in fact never worked at a restaurant. I’ve just got an immense passion for cooking.
I have, as a result of that, spent money on courses because I thoroughly enjoy it, but these are not necessary. All you need is to pay for your hygiene and health and safety qualifications as well as insurance if you’re going to set up a business selling food. I think a lot of people think there’s a lot more restrictions than there is. If you’ve got enough passion, and you’re decent, and you’re willing to learn, anyone can do it!
What it’s cost me:
£3k Leiths Cooking Course 2017 (included Hygiene Qualifications)*
£1.5k Le Cordon Bleu Course 2024
£150-£200 Annual Insurance
£2k Initial Equipment
*this costs £20 alone
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@chefcaramay
