How It Works for Chefs
Tell us about your experience, training and why you'd be an awesome Eat In Chef.
We carefully review your application, check references, verify your food handling certification and conduct a background check.
Once we approve your application, you can activate your profile and begin connecting with clients.
Menu development, pricing strategies and building relationships with clients are just a few ways we help chefs succeed as personal chefs. Most people know that being a personal chef is incredibly rewarding but equally difficult because there is limited awareness of this type of service among everyday people. We understand that great relationships with clients are few and far between, and it can take weeks, or even months to gain a client. Eat In Chef is here to change that. Learn More
We engineer intuitive tools to help you understand the needs of your audience by providing you with insights on areas such as their favorite foods, food preferences, dietary needs and budget. Chefs are encouraged to use these findings to create a range of menus that represent their skills set. So, whether you publish a new multi-course exotic menu or want to execute a signature dish, you have full control of the creation process.
Clients enjoy searching menus and expanding their palate, so it's very important to accurately describe the ingredients and characteristics of your dishes. Keep in mind to correctly identify any allergies or dietary restrictions that clients should be aware of by selecting the appropriate options provided.
Remember to include any kitchen requirements such as a cutting board, stock pot, baking sheet, etc. so your client can be prepared for your arrival. Chefs are expected to carry their knife kit, basic condiments, spices, and jus/stocks required for cooking.
Everyone loves photos of food! You can upload X photos per menu. Make sure your photos are high-quality, clear, and well-lit to truly bring out the beauty of your dishes.
Most clients will search menus by price first. While prices are set by you, we strongly recommend creating menus and setting prices that complement one another. Because personal chefs are typically viewed as only accessible to the "rich", we suggest publishing a starter dish to introduce your services to future clients while also showing more comprehensive menus. Eat In Chef offers pricing tips to help you along the way.
Chefs keep busy! Between working 50‐60+ hours per week and trying to find private clients, managing a calendar is tough. Our scheduling feature lets you easily control your availability and create routines that suit you. We simply request that you keep your calendar current so clients can know when you're available. The time scheduled in the request is when you will arrive and begin cooking.
Once you accept a request, you can start getting ready for your clients. From preparing stocks or making lamb ravioli from scratch to picking up fresh fish on the way to your client's place and filleting it on site, you are trusted to practice good timing. We trust our chefs to prepare fresh meals at the clients homes and do not condone simply reheating previously cooked food like other personal chef brands. You're an important part of helping people incorporate personal chefs into their lifestyle. Learn More
Fulfilling a requests is exciting. It's an opportunity to meet new clients and start building a connections. When you arrive to their place, introduce yourself and take a look at the kitchen. Make sure the kitchen is cooking ready such as cleanliness and kitchen requirements met. It's okay to help your client understand how the menu will be affected and try to make adjustments where possible. If you'd like, explain the menu, timing, and answer any questions your client may have. Make sure to arrive on time and if any issues arise, contact your client or email firstname.lastname@example.org.
Plating & Serving:
Kindly inform your client that their meal is about to be served. Clients love presentations so plate beautifully, serve, and present each course. Return to the kitchen while they enjoy your creation.
Cleaning & Departing:
Every chef knows that keeping a clean workspace is essential to cooking. "Working clean" means maintaining an organized and clean space by washing dishes as you cook and keeping a bar towel to clean up any messes made along the way. Once you've cleaned up, thank your client and depart.
We rely on chefs and food lovers to write reviews in order to keep the circle of trust in our community.You are encouraged to share feedback about your experience. Your client will write a review about you and your food, too!
What Do Chefs Really Think?
Becoming a private chef have been a dream of mine and EIC has help made it possible. Now I have the freedom of creating a menu that represents my style of cooking and food lovers to appreciate it.
Chef Kurell Sylvestor
My tasting with Eat In Chef was unlike any other private chef experience I have ever had. I was on a culinary high from start to finish. They supported me every step of the way, the guests were engaging and excited to see what was being put out next.
Chef Krystyna Cibelli
EIC provides us chefs with the opportunity and creative freedom to cook and create customized menus specifically for another person. That kind of focus and customization is something that many of us missed when working in restaurants. Cooking has become personal once again.