Private Chef Business, Vermont-style
When I met my fiance © and the father of my children 6 years ago, I chose to move my life and my private chef business to a small town in southern Vermont. This was risky because I'd been working in a city 4 times the size with 5 colleges within 25 miles of each other. Besides the very busy academic set, there were lots of New York City and San Francisco transplants with money to spend and a desire for good food.
It's been a challenge to find clients up here because the ones that have money also have time. Lots of folks grow their own food, or buy it and cook it themselves. What I have pleasantly discovered though, is the abundance of amazing fresh and local ingredients here.
While our thriving farmer's market offer vegetables, fruit, bread, desserts, wine, meats, milk, and cheeses, we also have 2 food cooperatives and at least 5 community supported agriculture (CSA) farms where you can purchase a share that will give you locally grown produce all spring, summer, and fall.
In the city, I used to cook for several clients at once, where I would choose the menu and cook in bulk. This worked well because most of my clients desperately needed help with eating healthy food and weren't that picky about the menu.
When I moved up here business slowed down so I changed the model. I cook for customers individually, tailoring my menus to their particular taste buds and dietary preferences. I only offer organic meals with vegan and dairy- and gluten-free options, and of course my prices have risen considerably to compensate for these differences.
The other change is that I now grow my own vegetables. I am on a serious gardening learning curve but I am 5 years in now and vow to only make new mistakes. My kale plants have just produced their "true" leaves and the herbs in the iron kettle by my kitchen door are ready to pick.
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- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida