Clarifying the difference between a private chef and a personal chef
I’m a recruiter. In my business terminology matters. Incorrect terminology can lead me down a faulty path as I look to fill positions. Correct terminology provides me with a road map to help my clients achieve their goals.
The recruitment issues aside, I also think that clarifying the difference between a Private and Personal Chef is important for the individuals in the field. Knowing who you are, what you do, and how to categorize yourself provides tremendous marketing and branding advantages. One never wants to leave a potential client scratching their head wondering “what is it again that this person does and what do they want?” If that’s the result after an interview or meeting, it should be categorized as a “FAIL.”
The private chef vs personal chef debate on social media
Recently I followed a social media thread where the question was posed: “if someone were to ask you the difference between ‘Private Chef’ and ‘Personal Chef,’ what would your answer be?” I followed the thread from beginning to end since I’m a guy who likes clarity and questions that prompt clarity. It is a good question. The surprising thing to me was that there was very little in the way of consensus among respondents. I suppose it is understandable if the individual works outside of the field, but the surprising thing was that even Chefs did not agree on whether the positions were the same or if there were critical differences. When differences were identified, few agreed on what they were.So, as a guy who thrives on clarity, the thread was interesting. My mind immediately went to the question… “if you can’t decide on the correct terminology to describe what you do, how then do you successfully market yourself and your services?” The question is still nagging at me. And yes, I need to find a hobby. Until I find said hobby, I will endeavour to point out some differences that come to my mind. I will leave it to the professionals to decide into which camp they fall.
In my opinion, that there are differences between the two positions is a given. Of course, generalizations are always subject to exceptions. If the shoe doesn’t fit, you might fall into the “exception category.” Here is my take on what some of those differences are:
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Okay, so I mentioned exceptions. There will be exceptions… there always are. In my experience, however, the above delineates some critical differences between Private and Personal Chefs. The differences have nothing to do with skill level. I’ve met fantastic Personal Chefs and some god-awful Private Chefs. The reverse is also true.
I do think that the Private Service industry needs to do a better job at consistency and clarity when it comes to categorizing roles within a home. It matters… and for all kinds of reasons. If you are a Personal Chef, embrace the title with pride. There are skills and attributes associated with the role that cannot be produced by many. Same goes for Private Chefs. Know who you are. Brand yourself accordingly. Seek out professional clarity whenever you can. You are professionals, but you are also educators. The market place needs a helpful lesson or two.
What do the rest of you think? Personal or Private… Is there a difference?
Written by Scott Munden, who is the CEO of Portico Inc