New private chef Elizabeth Paynter worked in restaurants and studied for two years before she landed her position. She had to “try out” for the job, a common requirement when working in a home. Her audition involved preparing the single male client's favorite foods. Now she works for him two days a week, stocking his fridge with his preferred organic foods, cooking him a solo dinner and preparing a weekly dinner party for 10-15 of his friends.

To supplement her income, Paynter makes dinners in her home and delivers them to other clients 2-4 times a week, “usually for people who don’t have the time or desire to cook, or have special dietary needs.”

HOW YOU CAN BECOME A CHEF

Take classes at a culinary school.
A formal chef education is not mandatory, but will familiarize you with the basic preparation and organization skills required for the job. Culinary schools are usually two-year programs offered at both affordable community colleges and private institutions. (A fifteen-month program at the California School of Culinary Arts, a prestigious Le Cordon Bleu school in Pasadena, costs $45,000.)

Paynter attended Virginia Tidewater Community College’s two-year program, but feels she learned more hands-on insight in restaurants. By contrast, first year California School of Culinary Arts student Karen Stuhr reveres private school training and looks forward to the mandatory 360-hour “externship” in a restaurant. She plans to choose one abroad because, as Lambert agrees, Europe—France and Italy, in particular—is culinary Mecca and the best training ground.

Build steadily.
After a few years of restaurant or culinary school experience, grads become eligible for an official staff cook position. Lambert recommends that young cooks find a respected chef or restaurant to help them secure better future jobs.