r/PrivateChefs

I am 31-F (unmarried) and desiring to become a chef and work in Yatcht.

Can someone share some insights about this ?

Hi! I’m a Pastry Arts student at Auguste Escoffier School of Culinary Arts looking for a qualified culinary/pastry professional to serve as my externship mentor to fulfill my graduation requirements.

I have some completed hours that need to be reviewed and signed off on, and I still need to complete my remaining hours. The mentorship can be remote.

It works by speaking whether text/call/email.

If you’re a chef, pastry chef, baker, culinary instructor, or bakery owner and may be willing to help mentor/advise please DM me! I can provide the school’s mentor requirements and details.

Thank you! 😊

We are gearing up for our upcoming Pop-Up in the Phoenix/Scottsdale area, and I’m looking for a skilled, passionate Pitmaster or Lead Cook who wants a creative canvas and a ground-floor entry into a growing brand.

What I’m Looking For:

Fire-Management Experience: Real skill with offset wood and commercial pellet smoker setups.

Flawless Execution: Ability to bring locked-in recipes, craft rubs, and botanical sauce profiles to high culinary standards.

Collaborative Mindset: You manage the pit and kitchen execution—I handle Front of House, guest experience, and the brand vision.

What’s In It For You:

Guaranteed Day-Rate Pay: Paid compensation for prep and event execution (funded via ticket sales for tastings/pop-ups; initial R&D covered out-of-pocket).

Creative Input: Collaboration during menu scaling and execution testing.

Future Leadership: Priority position / first right of refusal for the Lead Pitmaster/Executive role as we move toward our brick-and-mortar launch.

If you’re hungry to build something fresh in the Valley and want to showcase your skill behind the smoke, DM me —let’s talk! 🤝

📌 Help us find the right fit: Please Like, Share, and Tag anyone in your network who would be a great asset to the team! 👇🔥

I’ve been a professional chef for over two decades and I have no desire to open a traditional restaurant. All I want to do is create moments for intimate gatherings. The truth is that there is no money in either. Why does it seem we are cherished so much but respected the least when it comes to our worth? How am I a starving artist when food is my medium?