To become a chef, the order of ascension after training is: Cook, Chef, Sous Chef, Chef de Cuisine, Executive Chef and, finally, Master Chef—a title Lambert says is akin to “Royal Highness” and is a flowery honor awarded to chefs who’ve made a name in prestigious restaurants or by owning their own restaurants, writing books and/or founding other culinary businesses.

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