Fourth question: how much back and forth do you have on the menu? I assume people who want others to do the cooking are also too busy to care what the menu entails. How do you manage back and forth and their approval? Do you ever seek their approval for a menu, they don’t respond (too busy), and then it turns out they don’t like it?

I have questions for private chefs!

One, could you have more than one client? How does it work?? If one person expects you for breakfast, lunch, dinner a few days a week… could you take on another?

Two, do you hang around during the meal so you can clean up? Does somebody else clean up? Do you do all dishes, or does someone else?

Three, if you have clients who don’t need you for 2 months, what do you do? Say they’re traveling in Japan all summer, do you book someone else? How do you eventually tell that second client that you’re going back to the first?

——
I started following some private chefs on Instagram. It’s some of my favorite content.

I relate to them because
1/ sometimes I cook for 2, sometimes I’m cooking for 25. And usually cooking for 5
2/ I love they always have leftovers, for themselves, or for the clients. I relate to that because we’ve been trying to do leftovers for all of our lunches. They’re precise in terms of plating, but are flexible on exact quantities.
3/ they’re using stuff they have, creating stuff based on the garden, or what’s fresh
4/ great combo of healthy and tasty food. Sometimes leaning on one side more than the other. But always tasty and balanced.