u/Spt_

Basically I just want to know how you got where you are. I’m currently working at a chain restaurant as a line cook. My next steps are graduation, leaving my city, and hopefully becoming a private chef.

I would like to know a few things…. Was it something you always planned to do? What experiences do you think makes a well rounded private chef? Who was your first client? What made you decide it was the best career choice for you? Should I work under a few private chefs before becoming one alone?

North Carolina is where I plan to start.

Thanks in advance.