We spoke to over 700 customers to work out what they expected from the perfect private chef experience. Here are our main takeaways and tips.
We'll cover the all the steps involved with private chef work; from client contact to tips.
Working as a freelance private chef is the dream job for those who want to have ownership of their menus, time and earnings. You have the freedom to cook the dishes you love, choose when and where you want to work, and are often able to set your own terms for payment.
I've built the Nomad Cooks platform with chefs in mind: you can create your own profile, design a signature sample menu and set your own availability. FAIR CHEF PAY! I've been a victim of extortionate agency fees and I'm proud to say too that we don't charge any fees or commission to be on the platform - it's about time the middlemen are cut out!
Happy customers
We've had feedback from over a thousand customers booking chefs for small event. It is safe to say we are pretty clued up on what customers expect and what will really impress them!
Personally, I have been a private chef for 4 years and pride myself on customer service. I've included some of my top tips here from my experience as well as chatting with our community of over sixty chefs.
This blog is work-in-progres and we will continue to update it. I want it to be a valuable resource for the freelance chef community.
What we'll cover:
Congratulations! Someone has booked you and you're getting ready for the event. To save stress on the day, here are the key things you need to be 100% clear on:
Top tips 🎩
When organising booking you need protection in case the customer cancels on you. Before confirming the booking, and BEFORE BUYING INGREDIENTS you need the customer to have sent you written confirmation of your refund policy.
You can have added protection by requesting a deposit too before the event.
Here’s how we structure our at Nomad Cooks, customers have to agree to these before booking a chef with us
Additionally, we take a 30% deposit of the menu cost as soon as the booking is confirmed - this ensures customers don’t carelessly make bookings then cancel.
The same policy applies if the number of guests reduces before the event.
You can view our refund policy here. Feel free to duplicate it and use it yourself!
Top tips 🎩
More guests = more work so you may need to hire a kitchen helper. Particularly useful at ‘time bottlenecks’ like plating up, service and washing up.
At Nomad Cooks our chefs set limits on guest numbers where they then require one helper and then two helpers. We recommend paying a minimum of £12.50 per hour for at least five hours.
Top tips 🎩
Top tips 🎩
As much as possible - it is best to assume that the client only has pots, pans and oven dishes. The clients would also prefer it if you were not to use their things.
Top tips 🎩
A small extra surprise for the customer goes a long long way and changes the tone of the night. Putting a little extra effort into a creative extra dish will charm your clients and set a positive note to start the evening on.
Here are some of recommendations:
If you know the type of event then this is also a great opportunity. E.g. For birthdays you could bring a surprise cake/cupcakes.
Any surprise you add in will eclipse minor mistakes you could make during the booking.
⚠️ Warning - this can be awkward! Private chefs cooking in people's homes is yet to be an experience people are used to.
We recommend the following to start the relationship on 5* form:
Here is a word cloud from our data of the main characteristics of what customers expect private chefs to be like. There is no wrong answer here as everyone is unique, but it is worth noting how easy some of these are (e.g. smiling 🙂).
Top tips 🎩
Sadly not the good type too! Occasionally you will be met with an unexpected problem at the event: an out-the-blue dietary requirement, a kid’s early supper that the parent wants to cook next to you in the kitchen, a change of start time.
What’s done is done - view this is a chance to impress and show your skills at being adaptable in the kitchen.
We recommend to lay the table early-doors at a booking - you never know when the guests are going to start congregating and you want to be out of the way by then. Also, it's a great way to keep on chatting to the host(s) while doing a non-thought intensive task.
Top tips 🎩
I find that the best way is to work backwards and prepare the pudding first, then main, then starters etc. - each menu is different though.
Top tips 🎩
The main event!
Top tips 🎩
Dishes ready, now put your (metaphorical) front-of-house hat on.
Top tips 🎩
Seems cringeworthy and disruptive to the night but, customers actually LOVE it to be made into an experience - it is a form of mid-meal entertainment. This exaggerates the uniqueness and excitement of having a chef cooking you and your friends at home. You should try and aim for a 30 second course introduction.
This was one of the strongest elements of feedback from customers for us - it surprised me and I'm guilty of skipping over it myself! Here are some tips:
This is one that only you will be able to decide at the time. Here is some good advice though if you are looking to develop more of a relationship with them:
ALWAYS LEAVE THE KITCHEN AS TIDY AS YOU FOUND IT IF NOT TIDIER!
One of the toughest and most frustrating bits of the job but if you do it well you’ll have a very happy customer.
Here is our checklist for what we think is required to be cleaned in the kitchen:
If you ever break anything, apologise and own up to it. If you are a Nomad then you are insured for all accidental breakages and incidents. If you are not working with us then look into catering insurance.
With your leftovers, either take away with your home in a Tupperware or leave in the customer's fridge (extra brownie points).
If the customers are still having pudding when you’re done, let them know you have finished in the kitchen & ask if they need anything else. If not, ask if it is fine for you to leave. Try not to be too invasive whilst they are busy chatting/eating
Often you get tipped in cash when leaving a booking - don't make it obvious but be aware this is common! Be gracious, thank them for their generosity.
At Nomad Cooks, we're changing the private chef industry. No more relying on agencies, paying commission and lengthy menu debates with clients.
Once you set up a profile with us you can create your menu which you price yourself. Customers can find your online profile and book you based on your availability. We're making the admin involved with being a private chef as easy as possible so you can focus on the cooking.
🎗 Fair chef pay
You receive 100% of what a customer pays for your menu (the industry standard is 60%). We make money by charging the customer a 10% service fee.
⭐️ Creative and financial independence
You design and price your own menu.
🦦 Freedom to work when, where and how you want
You choose when you are available and what type of jobs you want to be available for.
👥 Community
We know that being a freelance chefs feels lonely - join an active community who look out for each other and share advice.
🌈 The other bits
Nomads are eligible for equipment and learning course discounts as well as a free professional photographer photoshoot.
We have access to volunteering projects in London which our chefs take part in.
Additionally, all Nomads are insured for public and private liability for up to £5 million under our policy with Zurich.
Click here to apply.