Chef Elisabeth Branstetter

1. Adaptability: Private estates often come with last-minute changes and unexpected events. Being prepared for these situations and having extra ingredients on hand will allow you to accommodate any impromptu requests or additions seamlessly.

2. Professionalism and composure: Remaining calm and professional under pressure is crucial. If a client dislikes a dish or has a specific request or complaint, respond with grace and acknowledge their preferences. Avoid becoming angry or defensive, and always strive to provide excellent service.

3. Attention to detail: Take note of all client requests, including their likes, dislikes, and dietary restrictions. Keeping a record of these preferences will help you tailor your meals and provide a personalized experience.

4. Flexibility: Private chef work often involves changes in schedules, including working longer hours, switching days off, or being asked to work consecutive weeks. Being flexible and adaptable to these changes is essential to meet the needs of the client.

5. Thick skin: In the private chef industry, it’s important to have a resilient and professional attitude. Clients may have specific demands or preferences, and it’s crucial not to take any criticism personally. Having a thick skin will allow you to handle any feedback or changes with grace and professionalism.

6. Excellent time management: Private chefs often have to juggle multiple tasks and responsibilities. Being able to manage your time effectively will ensure that meals are prepared on time and that all necessary preparations are completed efficiently.

7. Strong culinary skills: As a private chef, having a wide range of culinary skills and knowledge is essential. Being able to create diverse and delicious meals that cater to various preferences and dietary restrictions will help you excel in your role.

By Christian Paier CEO Private Chefs Inc.