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!
We ask—and then we try to change emoji history
Why is There No Pie Emoji?
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)