I have worked in the culinary industry since graduating from a certificate program in 2005. Periodically during the last 10 years I've worked as a personal chef for various families and I realize this is where my true passion lies!
I am curious as to the benefit/necessity of getting certified as a personal chef through one of the official organizations. And if this IS beneficial, how do I choose an organization to join??
Anyone have experience or advice to share? Thank you!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)