Do not underestimate the power of
Personal Chef Service…
Why someone would like to become a chef and live this kind of underpaid and antisocial hours’ life in the industry where 42 hours per week work is considered as part time job?
I believe that 99 out of 100 chefs wanted to become a soldier or an artist, but for some reason they couldn’t make it (I was always hovering between these 2 options). Someone was cut out for a policeman, someone for a priest and someone for a chef. It always starts from passion for flavour and the desire to reach perfection. The passion is so strong that that becomes a genuine love or even obsession. I know that love is blindness, but for me cooking is the method of living. I wouldn’t even begin to imagine my life without it. Is that feeling deep inside of me, sort of compulsion. Without it life would be so empty. I guess I’m not this way because I do this; I do this because I am this way.
My life changed after culinary performance for London’s Marco Pierre White restaurants (French cuisine), Jamie Olivier’s (Monte’s- Italian cuisine) and all kind of casinos, small/big restaurants, hotels and events companies. The 10 years spent in restaurants, hotels and catering functions business was quite intense, sometimes painful but at the same time immensely fruitful. The expression “we have to keep the desire end in mind” kept me literally alive throughout those long working hours. Reluctant towards pursuing the policy of labour exploiting culture I knew that to become a private caterer was my final destination to deal with pleasant, respectful customers and make their culinary dreams come true. 🙂