Breaking into the Private Chef industry
In 2010, Entrepreneur Magazine listed personal and private chefs as one of the fastest growing businesses in the country, with more than 300,000 clients expected in the next 5 years.
You love being a chef, but what don't you love? The non-stop pace that goes hand-in-hand with restaurant life? What if you could not only make the same money and create imaginative dishes, but also make your own schedule, take holidays, and have the social life you crave? Acclaimed private chef Alex Tishman has made a name for himself cooking for San Francisco's elite. In this book he shares the secrets of his business with you.
With opportunities for careers in the culinary arts expected to grow in the coming decade, there are now over 165 accredited Culinary Arts programs in the U.S. alone. In The Best Book On How To Become A Private Chef, Alex shares his secrets to getting into a top culinary program, as well as guides his readers through the steps to finding a job, building a clientele, and shopping for top-notch ingredients.
Readers will take away details such as the day in the life of a private chef, salary and perks of being a private chef, as well as how to plan and execute the perfect ingredients, menu, and demo.
Getting into the industry requires more than being a good cook you need to have an outgoing personality and personal flair, a wide variety of clients, and know how to remain organized and structured in your daily life as a private chef.
The Best Book On How To Become A Private Chef is guaranteed to get you on your way to a successful career in the private chef industry.
About the Author: ALEX TISHMAN
After graduating from the California Culinary Academy with honors in 2005, Alex trained as a chef in the San Francisco Bay area for 6 years. Upon receiving his A.O.S. in Culinary Arts, he worked his way up from line cook to sous chef at several of the most prestigious dining establishments in the region, including One Market, Acquerello, Yoshi's, and Chow.Today, he is lead private chef at Big City Chefs in San Francisco, a national agency employing some of the most acclaimed private chefs in the country, including the team featured on the Food Network series Big City Chefs of Beverly Hills.
In his spare time, Alex enjoys making music with friends, learning about wine, and starting to think about writing a cookbook. His current musical endeavors include singing in a ukulele 70s and 80s cover band, and the occasional night of karaoke with friends.
