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    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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Archive for the ‘Chef Recruitment’ Category

Relocate to Vienna

Monday, August 21st, 2017

Ever wanted to work abroad? Well, this is a perfect opportunity for a Head Chef looking to relocate. Vienna, Austria’s capital, lies east of the Danube river. It’s known for it’s imperial palaces amongst it’s artistic legacy with past residents including Beethoven, Mozart and Sigmund Freud.

A unique opportunity, working for the owner of an established Restaurant Company with existing successful restaurant concepts and who now wishes to launch a third unique concept in Central Vienna focusing on French Mediterranean cuisine.

An amazing opportunity to head this great opening and ideal for an established Head Chef with a proven profile in London and preferably with international experience. The successful candidate should also have experience in new launches clear ambition and a full understanding of the industry within international goals. The restaurant will be a 1000 square feet 2 floor operation with a separate restaurant on ground floor and bar/lounge area lower ground plus private dining room facilities.

This position is available to start now with planned opening date late 2017.  Salary Gross Sterling Equivalent £ 80,000 – 100,000 gross per annum plus central Vienna apartment. Apply here 

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International Recruitment

Tuesday, May 30th, 2017

Dreaming of relocating to somewhere warm and travelling the world? Well, a job overseas might just be what you’re after. A new perspective can be a great move for your career, not to mention the new cultures and sights you’ll see.

If you’re feeling a bit reluctant or nervous then remember, moving to another country can give you lots of opportunities including building new skills, developing your international business links and can also give you that much needed career and confidence boost.

Here at Mise En Place we pride ourselves at recruiting talent from all across the world. We have some fantastic international job opportunities available at the moment including a number of amazing roles in Portugal, Dubai and Ibiza. Fancy a change? What’s stopping you!

To apply and for more information email Jacqui - jsterry@miseenplace.co.uk

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Eat My Words – Executive Chef Rob Shipman

Thursday, October 15th, 2015

Last summer an exciting opportunity arose for an Executive Chef in a top dining establishment in Casablanca, Morocco.  Mise en Place matched the role with the very talented foodie Rob Shipman over 18 months ago now.

Rob is all too familiar with high-spec food ideas and creations, having cooked for a number of celebrities.  He’s recently started his own blog ‘The Food Guy’ , sharing food inspiration, recipe ideas and tips alongside some beautiful snaps of his latest creations.

Here, we talk to Rob about his experiences in the cheffing world, where he likes to eat and what it takes to work in the kitchen.

Which is the last restaurant you visited and what were your thoughts?

Last night I went to a sushi restaurant in Casablanca call ILOLI.  There are many places doing sushi over here but this is the only place I’ve found so far that’s worth trying.  It seems that Morrocan’s are quite fond on deep fried sushi rolls with cream cheese.  This is what I’m trying to avoid.  The chef/owner of ILOLI has become a friend of mine now, he comes from Tokyo, the food is great and I can sit at the sushi bar and chat in Japanese all evening; it’s the only chance I get these days to speak Japanese.

Which is your favourite restaurant?

This is a very difficult question for me….! One of my favourites is perhaps Michele Bras in Hokkaido.  I’m still a big fan of Nobu and Zuma also.

What is the most important attribute for a chef to have, working in your kitchen?

That’s easy….honesty….if people are not honest with themselves, ultimately they are not being honest to the guest and this becomes a quality issue.  In my kitchen dishonest people are out!

If you had to give one piece of advice to an up and coming chef, what would it be?

Work hard…..always do your best and never make excuses….(that’s three pieces of advise as I’m not sure if one piece of advice will ever be enough!)

What would you choose for your last meal?

Veal carpaccio with loads of shaved white truffles and a bottle of vintage Montrachet.

Who would be your ideal dinner companion?

My wife.

Which chef(s) do you most admire?

Nobu, Ferran Adria, Tom Aikins.

What is your signature dish of the moment?

Nigiri sushi of tuna and salmon with white truffle oil, fleur de sel and lime juice.

What do you cook at home on your day off?

It’ll normally be a BBQ or a Moroccan tajine.

Have you had any recent food discoveries?

Yes – spaghetti with jumbo prawns and Moroccan chermoula sauce.  I made it at home recently and it tastes amazing!

What is your favourite piece of kitchen equipment?

My honyaki sashimi knife….it’s worth about $2,500 and was given to me as a gift by the owner of SUISIN knife factory in Osaka

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We asked Rob for feedback on his experience of working with Mise en Place in looking for and securing a new position; here’s what he had to say:

“I highly recommend Mise en Place, Very professional, well connected and able to find great opportunities for talented people in the hospitality industry. I have first hand experience with this recruitment agency and I do recommend to job seekers and to employers.”

Follow Rob’s latest recipes, ideas and creations on his blog.

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If you are looking for a new challenge or role in a top end hospitality and catering role, register on the Mise en Place website here to find out about the latest available roles.  

You can also submit your CV directly to our website, enabling us to identify the role(s) for you.

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Eat My Words – Chef Chris Cunningham

Monday, September 29th, 2014

This week we talk with Chef Chris Cunningham who has been a Private Chef for most of his career, working for 4 wealthy families over the years and still works with one and has done so for the past 16 years. Chris is also writing a book about his Private Chef experiences and enjoys sharing the joy of his work with others in the industry. We ask Chris about his work and what it takes to be a happily employed Private Chef.

Chris your work experience and qualifications make you a sought after Private Chef world wide. Not only do you have a Grande Diplome De Cuisine Et De Patisserie but you hold a B.A. in legal studies from the University of Pittsburgh. What prompted the change from legal studies into being a Chef?

Actually, I have always been into cooking. I started baking cakes and selling them when I was twelve years old and even catered in college.  I was interested in law, but after a trip to Europe, specifically France, I fell in love with cooking all over again. I decided that if I was going to cook for a living, I was going to learn in France. 

You also mention that you not only worked for one Billionaire, but you actually have worked for four! Do you still continue to work for them in any capacity or others as a Private Chef?

Yes, I still work for the same family and have for 16 years. I began when their children were 3 an 4. I just sent the youngest off to college. Yes, they are still Billionaires, but don’t act like it. We are very close. I have worked for three other families, all of whom are so called  ”Billionaires”. I don’t think about that very much, I have a job to do and can’t get caught up in the hype.

What is the most amazing/interesting or just plain weird experience you have had with a client when cooking for them?

When I began in private service, I was the Chef for the President of American University in Washington D.C. During graduation, the daughter of King Hussein and Queen Noor of Jordon was graduating. The king was not supposed to attend, but decided to come at the last minute. I had prepared a private reception lunch for the royal family in the President’s office. The King decided to hunch down behind the door and jump out and surprise his daughter when she arrived. She was thrilled and tears flowed everywhere. 

What would be your most difficult part of the day when working for a wealthy family?

The constant interruptions make the day difficult. There are a lot of people, working and maintaining a 40,000 sq food home and property. My kitchen is located right in the middle of the main house. Workers, deliveries and other staff are always around. It just slows down my job, even though there is no way around it.

What is the most unusual dish you have had to prepare for a family you’ve worked for?

My boss is of Lebanese descent and her parents owned a number of restaurants while she was growing up. A dish of lentils and rice called Mujadara is one of the families favorite side dishes. The recipe consists of a small list of simple ingredients. Perfecting it the way they wanted took me almost a year. One of the most difficult tasks of being a private chef is making the families traditional foods taste like they are used to. 

Who in the industry is your favourite Chef?

Thomas Keller is my favorite chef in the industry. His meals are perfection and creative. His restaurants are amazing, especially his organization in the kitchen.

What’s one piece of advice you valued receiving in your career?

The owner of the yacht I spent five years working on was a very successful businessman. When he hired me, he didn’t offer me a starting salary. He asked me what I wanted to be paid. He explained that the hours are long, the job is demanding and he wanted to hire the best person. His advice is hire the best people and pay them what they think they deserve. Then he gave me more than I asked for anyway. He explained, people generally know what they are worth, but will often sell themselves short. It was a great lesson for me.

What tip/s would you give to those who are looking to be a Private or Personal Chef?

It’s personality, not necessarily the food. Succeeding in a private chef position is 90% personality and 10% skill. Don’t get me wrong, you have to be a good cook, but if you work everyday inside someone’s home, they had better like you, If you screw up a sauce, you can’t swear and throw the pot at the dishwasher, when your boss is twenty feet from you playing with her five year old.  Don’t miss out on a great career, just because you think you are not a good enough chef. Wealthy employers are looking for more.

Do you train or coach other up and coming chefs in the industry? If so what is the most valuable piece of advice would you give?

I do work with other chefs in the industry. Travel, travel, travel! As a chef, you will learn so much from other cultures and cuisines, but you must go there. Also, work in as many venues as you can. All chefs have something to teach you. Don’t discount the other cooks around you either, many have a wealth of experience but don’t necessarily want to deal with the management side of the industry.

What are 3 favourite places/dishes you love to prepare?

I wouldn’t say I have three favorite dishes to prepare, but I do love putting together speciality events. I then can research many different dishes to prepare. Everything from breaking the fast on Ramadan, to preparing a Passover Seder dinner, to having a memorial Japanese dinner for the Enola Gay exhibit at the Smithsonian. Ok, I love making beans and greens, cassoulet, and a really good homemade Reuben.

If you could prepare a full course menu for anyone in the world, who would it be?

I would like to prepare a full course meal for both sets of my grandparents. I didn’t know them very well and my paternal grandfather died before I was born.

You are currently writing a book about your experiences working as a Private Chef, when are you planning to publish it?

Writing the book has been an on going project for five years now. I have recently changed literary agents, but I hope the book will come out sometime late next year. 

Are there any projects that you are currently working on that you’d like to share with our audience?

The book and related articles are pretty much taking up most of my time. I have two more articles coming out in the Pittsburgh Tribune Review, one on my days in Paris at Le Cordon Bleu and the other about working on a private island. 

Thank you Chris for sharing a great insight into your experiences as a Private Chef. Best wishes for your book and we look forward to reading it when it is published!

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Eat my Words – Chef Kayne Raymond

Monday, September 29th, 2014

This week we talk with Chef and adventurer Kayne Raymond. Chef Kayne commenced his passion with food very early on in his life and has travelled the world as a  Private Chef. He has also appeared on the US TV network BBC America in an adventure cooking show called No Kitchen Required.

Kayne you developed an early passion for cooking from your Mother. What is a fun or special moment you shared with her when learning to cook as a child/teen?  

I have quite a few good stories about food and growing up in the Raymond household.

I think I will share these two goodies…

My mum is a great cook! As a child I remember vividly my love for her pikelets. Most weekends started with warm pikelets, strawberry jam and whipped cream for breakfast.

I would constantly harass her to make pikelets at any opportunity! So one day after obviously having enough of me asking she told me to go ahead and make them myself.

I had the recipe and knew how it went as I’d watched her make them numerous times. I made the batter carefully adding everything and continued to cook the batch of pikelets.

They looked awesome. My brother and mum tucked into them and spat them out instantly. The recipe was completely correct except for the fact that that I had added salt instead of sugar to the recipe. I couldn’t help but burst into tears. Mum stepped in and remade the pikelets and all was good. I have never done that again!

Something we laugh a lot about these days also is how when I was a kid I would smell all my food! I still do whether Iʼm at home or a restaurant. I have always leant down and taken a good whiff! I would do it at the dinner table as a kid and it would drive my mum crazy! She would yell at me how that was terribly bad mannered and not to do it. There were a few occasions where there was a clip to the ear. 38 years down the track and I’m still smelling my food but she understands that it was those smells that drove me to follow my scent into a career as a chef. I haven’t been yelled at or had my ear clipped for a loooooooong time. Love you Mum!

When did you know you wanted to be a Chef professionally? At what age or particular moment in your life?

I started working in kitchens probably when I was 16 years old. Doing dishes and food preparation. I was the bloody fastest, most thorough dishwasher ever. I think I always pushed hard to be the best at whatever I did. I think that has something to do with being the middle child also. I remember working at a restaurant “Cin Cin” on quay in Auckland and I remember watching the chefs in awe. I felt that if I busted my ass doing the dishes and doing a good job with the food preparation they would notice me and give me a chance on the line. That didn’t happen but it really was that moment, at that restaurant that ultimately led me to want to be a chef.

You’re based in New Zealand and have travelled around the world working with many Chefs and have also worked as a Private Chef for the rich and famous. What would be one (or a few) tip/s you would give to those Chefs looking to work for wealthy clients on a one-on-one basis?

I think the most important tip I could give a chef wanting to get into a personal chef career is to be themselves, be personable and really make an effort to read and understand your client’s needs. Very Important!

Yes, you have to be a great chef but you also want the clients to feel comfortable and at ease around you. Your clients may have children, there are guests and friends that drop in etc. Its important that they trust you and feel safe. I treat my clients as I would treat anyone that was a close friend or family member. For me it has created great trust with my clients that gives them the freedom to be who they are around me. Its important not to pretend to be someone who you aren’t, to just please the client. I can’t express that enough, to just be yourself.

On another note I think a great tip is to broaden your repertoire of food. If you can cook Italian one night, Japanese the next, French, Indian etc it keeps the clients and yourself interested, excited and employed longer. Bonus!

Aside from excellent knowledge of food preparation, what are the soft skills that you think are needed for upcoming Chefs to have when looking to enter the Private/Personal Chef arena?

I think when entering the private chef arena you need to have a balance of several things. You need to know your profession well obviously, but private chef work is a lot more than just the food. You are sometimes working closely with wealthy high end clients from all nationalities and backgrounds who at times can be very demanding. I think you need to love food no 1 but also get on well with people, have strong social skills, honesty, integrity, patience and flexibility. This helps to navigate the demanding schedules that can occur not just from a “food” perspective but from a mental perspective. You have to be able to think on your feet and adjust at a moment’s notice.

What is one thing that you’ve learnt from your mentor/s that you still do to this very day?

My mentor always would say to me “life’s short, cook hard” I do this to this day and have never forgotten this!

It’s also a bad ass saying. Give it your best or go home.

Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with?

I don’t really have a favourite chef as such. There are so many chefs that are incredible in their styles and techniques that it’s impossible to choose. If I had to pick one I would feel I let down another. That being said, one of my most memorable meals was at a restaurant named “Sant Pau” many years ago in Spain. The chefs name is Carme Ruscalleda. It was one of those life long memories that I will cherish. From the train ride north of Spain along the coast (stopping outside the restaurant) to Carme cooking the most incredible dinner ever then coming out to our table and taking me for a tour of the kitchen, it just went on and on. It was awesome. Not many people I knew had known anything about her. She is a self taught Michelin star award chef, which at the time really inspired me to go there instead of El Bulli. She had the goods and it was one of my favourite food memories to date. I’m sure many people know who she is now.

What is the strangest/quirkiest request you’ve had from one of your Private clients?

Wow there has been many crazy things I have seen in the last 7 years of private chef work. Here is a G rated one for you.

One of the strangest or ridiculous things that happened was one Christmas when the client brought their 235 foot Mega Yacht to San Francisco and moored it down by the ferry building. I was to cook an elaborate dinner for 100 guests on the yacht.

I employed a team of chefs to assist me in preparing an enormous Christmas banquet, appetizers, midnight snack menu, etc. It turned out that all the food was for the clients and a couple of friends. I think 7 people showed up. My pastry chef was making bonbons and needed to run them to the freezer on another other level of the boat and had to have a security escort. It was a bloody waste of time, money and food. It was a total self indulgent waste of Christmas cheer.

What are 3 favourite places/dishes you love to prepare?

My three favourite places or dishes to eat are dim sum. I love soup dumpling, shumai, congee and make congee often. My favourite is Dungeness crab, pork and green onion.

Anything from New Zealand that has green lipped mussels in it. In particular I make a killer green lipped mussel fritter. It goes great with a little shaved beet, fennel and arugula salad.

I also think one of my favourite things to make is risotto! The fact that you have to “nurse” the risotto throughout the cooking process and stay with it from start to finish, from pan to plate I love. It a very versatile dish that lends to many types and styles. This is a dish I like to cook for friends.

I definitely cannot forget the Kiwi BBQ!!!!! I’m a GRILL-IN VILLAIN

If you could prepare a full course menu for anyone in the world, who would it be?

Probably the All Blacks rugby team (and I’d ask pro surfer Kelly Slater to turn up also)

If you don’t know who the All Blacks are you better act like ya know :-)

Do you have plans that you can share with our readers about your future projects or aspirations?

Right now I’m heading to NYC for another TV show test and working hard on some adventure cooking television shows.

I have been working on a nutritional juice company for the last seven months and hope to get that off the ground early 2014. Hopefully that will pan out. If not I will just hang out with my beautiful family and keep living the dream surfing cooking and paying the bills.

Life’s short cook hard!!!

Do you have a simple recipe that you would be happy to share with our readers? 

Polynesian Halibut Ceviche serves 6-8

  • 1.5 lbs halibut diced in half-inch cubes
  • 5 lemons juiced (enough to cover fish)
  • 1 tin coconut milk
  • ¼ c fine diced red onion
  • ¼ c sliced green onion, green parts only
  • 1 large celery stick finely diced (about half a cup)
  • 2 plum tomatoes, quartered, de-seeded and diced
  • 1 1/2 tsp salt + more to taste
  • 1 tbsp freshly squeezed ginger juice
  • 1 tbsp fish sauce
  • ¼ c chopped cilantro

-Dice halibut and cover in lemon juice
-Marinade at least 5 hrs, no more than 10
-Add remaining ingredients and mix
NB: Do not use bottled lemon or ginger juice for this recipe.
To make ginger juice, simply grate fresh ginger (skin and all)
and squeeze juice through cheesecloth, paper towel or your
hands!

Many thanks Kayne for sharing your love of food and of your professional experiences as a Private Chef. For our readers who would like to follow Kayne’s activities, visite his website at: www.kayneraymond.com , follow him on Twitter @kayneRaymond and his Facebook page is: www.facebook.com/CHEF.KAYNE.RAYMOND Thanks Kayne and we look forward to seeing you do more adventurous cooking!

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Need a Grant? Hospitality Action Could Help

Friday, December 27th, 2013

For 5 years each May, Hospitality Action (HA) has run their fundraising week with participating restaurants and employees across the country. Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry. Whether they are approached by a chef, chambermaid, school cook or bar staff, Hospitality Action will endeavour to support, whatever the difficulty. The charity receives no government funding and so is dependent on individuals and corporate bodies from within the industry.

HA Week, took place on the 13th -19th May this year and involved a whole host of fundraising activities across the entire hospitality industry. These funds go towards providing vital assistance to all who work, or have worked within hospitality in the UK and who find themselves in crisis.

To learn more about Hospitality Action visit their website www.hospitalityaction.org.uk or follow them via twitter: @HospAction

One way Hospitality Action assists is by providing grants to industry members. The three types of grants the charity offers are: 

  1. Essential Needs Grants

These are awarded for assistance towards the cost of an item or need considered essential for the wellbeing or improving the quality of life of the applicant. For example cookers, medical equipment, fuel bills.

  1. Crisis Grants

Crisis grants are awarded to applicants of working age who have suffered a sudden loss of income due to bereavement, illness or injury. Awards are usually for a maximum of one year. This grant aims to help the applicant to adjust to their new circumstances before returning to work.

  1. Top-Up Grants

These grants are awarded to people who have spent most of their life within the hospitality industry and are now on a very limited income.

More information about these grants can be found at: www.hospitalityaction.org.uk/what-we-do/grants/

Penny Moore CEO, Hospitality Action said: “Sometimes all it takes is a very small change in circumstances to tip the balance and turn a manageable situation into an unmanageable one. An extended illness such as cancer can lead to a drop in pay. Other circumstances such as a relationship breakdown, bereavement or redundancy can also put a strain on the household budget. Whatever the crisis we will endeavour to be there for industry members in need.”

For further information about how you can apply you can download their application: www.hospitalityaction.org.uk/wp-content/uploads/2013/01/Application_FinancialAssisNew.pdf or please call 020 3004 5500 or email info@hospitalityaction.org.uk

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Eat my Words – Sean Bone

Sunday, December 15th, 2013

This week we talk with Chef Sean Bone. Sean is a Private Chef in Vancouver, Canada and has worked on large Estates and Private Yachts for wealthy clients and also works as a ‘TV station Chef”.  He talks with us about his current work and what it takes to be a Private Chef.

Sean you are a Certified Private Chef working for a large family in Vancouver on their motor vessel. Is this a full time job for you or do you have other clients you attend to also? 

I am a Red Seal Certified Chef who has worked in the private industry since 2009.  I have worked both on an estate and on yachts.  I recently retired my position working for a large Canadian family and am now focusing my efforts on building my personal business – which exclusively aims to provide private chef services.   At present I have numerous clients and have recently been picked up by a local television station as “station chef”.

What is one thing that you need to be aware of or prepare for when working in a non-standard environment like a boat?

Excellent organization, time management and pre-planning are vital to your personal success.  It is also always important to expect the unexpected.  Last minute changes are commonplace in this industry.  

You started cooking from an early age with a heavy influence from your Mother and Grandmother both of Italian descent. What is one thing they taught you that you still do to this very day?  

I still use a number of skills that my mother and grandmother taught me.  One that I hold dear to my heart is incorporating courgette flowers into summer cuisine.

Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with? 

I have a number of Chefs that are my favourite, but if I had to choose one – I would have to choose David Everitt-Matthias.  He has had a humble, yet rewarding career.  He works with his wife and he is an advocate of foraging. 

What’s one piece of advice you valued receiving in your career from your mentors? 

The best piece of advice I ever received from one of my mentors (Chef Michel Jacob) was to always work as though you had a video camera on you.  This helped me to always be aware of my demeanor, cleanliness and overall organization.

What tip/s would you give to those who are looking to be a Private or Personal Chef? 

The list of advice that I would give is very large.  However, the top three tips would be: 1). You must love your food first before anyone else can love it, but you shouldn’t be arrogant about your food, you also should learn to accept that you cannot please everyone, 2). Your job is to please your client and guests first and foremost; therefore it is extremely important to create thoughtful and nutritious food, 3).  Always be organized by knowing your menus in advance.

What is the strangest request you’ve had from one of your Private clients?   

I suppose it’s not really THAT strange, but in my entire career as a Private Chef, the one thing that stands out is that I was asked to prepare potatoes as a side dish for every single dinner for 3 full years.  Let’s just say that I have a “large” repertoire of potato recipes under my belt.

What are 3 favourite places/dishes you love to prepare? 

I love to prepare braised meats (traditional and sous vide methods), stuffed pastas and breads made from natural starters.

If you could prepare a full course menu for anyone in the world, who would it be? 

I would love to prepare a full course meal for someone who is underprivileged.

Do you have a simple recipe that you would be happy to share with our readers? 

You can find a few of my simple (homestyle) recipes online at www.chefseanbone.com/blog

Anything else you’d like to say or share? 

Being a Private Chef seems glamorous but it is equally as challenging as being a restaurant chef.  Be prepared to be the first one awake and the last one to leave your post.  However, receiving compliments from your guests can make any long day worth every minute.  

Many thanks to Sean for taking time out of his very busy schedule to take part in our interview. Sean’s website can be found at www.chefseanbone.com and you can follow him on Twitter @ChefSeanBone as well as Facebook at: https://www.facebook.com/SeanBonePrivateChefServices

 

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Eat My Words – Stacie Pierce

Thursday, December 12th, 2013

Today we talk with Stace Pierce a Private Chef who serves the very wealthy in Manhattan and the Hamptons in New York, an exclusive holiday destination for the elite.

Stacie was in great demand when we spoke to her therefore due to time constraints,  she sent a short bio of her career so far, which will give you great insight and inspiration…

I knew I wanted to be a chef since I was 14 years old, I am now 46.

I worked in a French restaurant and pleaded to get a job at 15 years old.  They finally gave me a shot  as a dishwasher and I had to work for free for two months to show that I really wanted it.

After two months I was given a prep job… no more dishes for me!  I loved the feeling of family within the kitchen and it feels very much like a team of any type such as sports, acting etc… 

I began to change my classes around in High School  to allow me to get to the restaurant by 1:00.

 By 17, I was accepted into the prestigious Culinary school “The Culinary Institute of America“.  I was one of the youngest at the time to be accepted! 

After CIA I went straight to New York and pounded the pavement and showed up over and over to the restaurants I wanted to work in. My first was “The Four Seasons”.

From there I had a 15 yr career in New York City as a Pastry chef to Union Square Cafe , Monkey Bar, Gotham Bar and Grill, to name a few.

I’ve been in many magazines and on T.V.  I’ve been lucky to have been given many opportunities to cook for movies and photo shoots.

I ended up (unfortunately)  going through a divorce. My husband and I had a home in Park Slope, Brooklyn as well as Sag Harbor, New York. I stayed in Sag Harbor and literally fell into becoming a private chef.

I’ve been doing this for years now and work with clients who ask me to help them celebrate their most special moments.

When I cook I allow the food to be the focal point . I live in an area that is filled with farm stands and artisanal shops.

The clients I have eat at the Best Restaurants in the world. They own planes, trains and lots of automobiles, not to mention the Yachts!  They do nothing small and entertain big. They have butlers, chauffeurs and lots of “people” (which is also a big part of the job). 

A couple of years ago I bought a large catering company 185 employees. We did Big clam bakes on the beach , huge soirees, benefits etc.  Although it was fun, I missed the personal relationship between myself and the client. I sold the company to work on two other projects I am now pursuing presently.

Stacie’s projects are specifically working on a small restaurant where it will be more like a home environment it is very unique and she has wanted to cook in this type of setting forever. Stacie is also working with a woman who wants her to help roll out a dessert line,  mostly frozen cakes.

The above along with beginning to book up for the holiday season is a challenging yet exciting time for her now. For more info about Stacie visit her site: www.beautifulfoodbystacie.com

Thanks Stacie and all the best wishes for your business!

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Hire A Private Chef – London – U.K – International

Tuesday, December 10th, 2013

Are you looking for a Private or Personal Chef?

Mise en Place has secured a reputation as one of the leading recruitment agencies placing Private Chefs within households and family organisation environments within London, the U.K and internationally.

We offer a fully customised service for our clients and believe that our initial consultations are most important in establishing a close working  relationship with you. We can ascertain exactly what you require from a Private or Personal chef and match the perfect Private Chef candidate to your needs.

Mise En Place has an extensive database of Private and Personal Chefs registered. At Mise en Place we personally interview and screen only the most suitable candidates who we believe have the necessary skill set to make a successful transition into private service. We are not only looking for a particularly high level of chef skills but also place particular emphasis on personality and character type in order to guarantee a suitable match for both client and candidates alike.

This ensures that our chefs are of a an extremely high calibre, many having held senior positions within award winning restaurants and hotels as well as experienced Private Chef’s who are looking to move into new and exciting roles.

Our Private Chef’s have a wide range of experience across many cuisines and disciplines. We can cater for speciality diets and food preparations which include: Macrobiotic, Low Sodium, Pritikin Diet, Low protein, Low Carb, Modern European, Asian, French, Diabetic and Wheat free, Kosher and Halal food preparation.

Perhaps you are looking for a Private Chef to cater a private event in your home, we can provide Personal Chefs for dinners, functions, charity events or a full time position within your family home or organisation.

Seeking a Private Chef through word of mouth or employment ads is dangerous at best. Mise en Place offers pre-screening for both employers and applicants, ensuring an appropriate match between chef and employer.

If you are in London, the UK or even international and are interested in hiring a Private or Personal Chef get in touch with us today and we will find you the perfect chef for your needs!

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Eat my Words – Chef Ben Quinn

Tuesday, December 3rd, 2013

Introducing Chef Ben Quinn, Dad, husband, surfer and private chef in Cornwall. Ben has a career that spans the UK and Australia as well as a coveted role as a Trainer at Jamie Oliver’s Fifteen in 2009. He went out on his own offering Private Chef services in 2010 and provides them in a non-traditional setting which would be considered a ‘food experience’ rather than just a meal. Read more about Ben’s style and approach towards being a Private Chef.

Ben after many years cooking commercially and then as a trainer for Jamie Oliver’s Fifteen, you then went out on your own to provide true food experiences for people as a Private Chef. What was your main motivation to take that direction?

My main motivation was to give a service that I felt was going to be true to what I love about cooking. Private chefing is for me that great balance of service, food and experience that I craved to get right in a restaurant setting.

Your services include ‘Catch & Cook’ where you take clients out to fish for their food, do you do other non water based food activities also?

I also offer a ‘cook together, eat together’ service. This is a crossover of teaching and eating. A typical day might involve buying fish at market, learning how to clean and prepare the fish, then cooking it to perfection and finishing it off with a meal for us all to enjoy.

What is the most amazing/interesting or just plain weird experience you have had with a client when cooking for them?

Offers of marriage!  For me, as a chef, it always amazes me how interesting guests find tasks we do every day in kitchens around the world! One particular client couldn’t get enough of rolling pasta! To this day I still receive updates as to how they are getting on with different filled pastas.

Who in the industry is your favourite Chef?

I look up to chefs like Yotam Ottolenghi. My aspiration for my food is to cook simply with confidence in my ability and produce.

What’s one piece of advice you valued receiving in your career?

Love what you do because if you are going to plough 60 hours a week plus into it otherwise it would be a waste of a life!

What tip/s would you give to those who are looking to be a Private or Personal Chef?

Be sure you can cook and enjoy serving your guests, lots of chefs are fantastic at the stove, but no good front of house!

Do you still train or coach other up and coming chefs in the industry? If so what is the most valuable piece of advice would you give?

I often help friends out in restaurants and love working with ‘green’ chefs. I love to ask them what they eat at home. Passing on the importance of being passionate about food is the best advice I can give them.

Where was the last place you dined out and what did you have?

Porthmeor Beach Café. Black Rice. Cameron Jennings the Head Chef is an amazing chef and it’s a great location.

What is your favourite Local Restaurant?

No.4 in St Agnes in Cornwall. Nola and Adam are running a fun restaurant based on their passion. You can eat well year round in Cornwall, which is brilliant.

What are 3 favourite places/dishes you love to prepare?

  1. Sunday breakfast with my wife Sammy and my daughter Evie.  We do it together and anything they make tastes brilliant
  2. Preparing food with a pint of cider at home, in Somerset, with my brothers
  3. Sunday roast.  We are about to start a Sunday roast club at my friend’s restaurant.  To start with we’ll be serving local smoked salmon, soda bread and salty butter – just perfect!

If you could prepare a full course menu for anyone in the world, who would it be?

All my friends. That’s what cooking is about for me now. Get a good group of mates together, feed them, water them and you’ll have a memory that’ll last a lifetime.

Do you have a simple recipe that you would be happy to share with our readers?

I was shown this salad at the beginning of the summer in Greece. A massive perk of the job is getting to cook in amazing locations with interesting people.
An old lady made this for me all in her hands with no chopping boards.  It was a refreshing salad with loads of depth. I can’t get enough of it!

Salted Cucumber and torn fish salad serves 2 well!

1 cucumber cut into chunks,
Good pinch of salt
100 g cooked white fish (such as bream or bass)

30 g feta
Mint. (1 handful ripped up)
Olive oil splash
1 lemon

Salt the cucumber and leave to stand for 5 minutes
Tear the fish into bite size chunks and mix with crumbled feta, mint and a dress with a splash of olive oil.   Divide the cucumber onto two plates, pile fish mix on top and serve with lemons to squeeze fresh.

Thanks for your time. I would be interested to see how many chefs out there would want to be a private chef they can always get in touch with me.

Thanks to Ben for sharing with our readers his experiences as a Private Chef and a delicious recipe! Ben can be contacted via Twitter @chefbenquinn or via his website: benedictquinn.co.uk

Photo courtesy of Fieldgrazer Productions

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