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
- 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
- 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
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
- 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
Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.