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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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  • Mise en Place

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

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eat-my-words-sean-bone

Eat my Words – Sean Bone

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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