Become a Personal Chef: The Industry’s Highest Paying Job

Just as in restaurant kitchen, there are constraints to what you can make as a personal chef. All the food that you create has to be reheated or eaten at refrigerator temperature. For some foods, like soups that taste better after resting for a few days, being stored and reheated is actually a good thing. For other foods, this can be a challenge: reheated meat doesn’t taste the same as when it was first taken out of the oven as the process of reheating it continues to cook it and, in many cases, dry it out. This means, for meats you have to either cook it just a little less than perfectly done and leave specific instructions on how to reheat it or figure out a way to incorporate cold meat into meals — cold grilled chicken can be great for salads!