You know, personal chefs, they used to feel like something only movie stars or I don’t know, royalty could afford.

But now?

Ordinary people, like your neighbour down the street are hiring them. It’s not just about extravagance anymore; it’s about convenience, health and sometimes, let’s be honest, a bit of laziness (who can blame them?).

• Some chefs actually cook right in the client’s kitchen, which is a bit like having a friend pop over for a cuppa, except they leave you with a week’s worth of meals.
• Others cooks at home (although that’s a whole other story) and deliver the food ready to eat.

In fact, many people who use this service are on strict diets – keto, vegan, low-carb and gluten-free you name it.

• One customer might want meals that taste like their mum’s cooking.
• Another might want Michelin star-level gourmet food.

But here’s the tricky bit: When you cook in your own kitchen, there are rules. Oh, heaps of rules.

New Zealand (like most countries) doesn’t mess around when it comes to food safety. You may think your kitchen is spotless, sure, maybe it is. But unless it’s certified as a commercial kitchen, legally speaking, you’re out of luck. It’s a bit of a mission to get certified, though. Expensive too.

(Quick side note: Did you know that in some cities in your country you can rent communal commercial kitchens? It’s like co-working spaces for chefs. Honestly, brilliant idea. Imagine a room full of people chopping, sautéing, arguing about coriander and sharing ovens. It’s chaos but in the best way.)

What’s wild is how varied this job can be.

• One week you’ll be making low-sugar casseroles for an elderly couple who miss home-cooked meals.
• And the next, you’ll be whipping up elaborate calorie-counted feasts for a fitness influencer who probably eats kale for fun.

You’ll need to be flexible. And really good at managing your time. Oh, and patience because clients can be a bit picky.

But then there’s the creative side. And that’s where it gets interesting. You’re not just a cook. You’re a problem solver.

Someone hates broccoli? Fine, hide it in a sauce. Is someone allergic to nuts but wants Thai food? Tricky, but doable. It’s like solving a puzzle, and when you get it right, it feels strangely satisfying.

Actually, come to think of it, this business could go beyond food. Imagine combining it with other services. Like:

• What if you also taught cooking lessons?
• Or delivered fresh herbs and spices with your meals?

People love a bit of a WOW factor.

Speaking of WOW, have you noticed how food delivery apps have practically running the world? UberEats, DoorDash … etc; are everywhere. It’s hard to compete with them.

But that’s the beauty of being a personal chef. You’re not a faceless brand; you’re You. Clients know you. They might even chat to you about their day when you drop off their meals.

But it’s not all roses, though.

The truth is, you’re likely to have a few disasters. Like:

• The time I (hypothetically, of course) forgot a whole pot of rice on the oven and ended up with charcoal-bottom rice instead of a well cooked one.
• Or the moment you realise you accidentally delivered the vegetarian meal to the steak-loving tradie.

But you learn. You adjust.

So, at the end of the day, being a personal chef isn’t just about food. It’s about connection. Making people feel cared for. Giving them back time they might otherwise spend staring at an empty fridge.

A great example is an independent and successful home-based personal chef is Rebecca Hendriks, based in Queenstown, New Zealand. She provides private dining experiences for clients in their own homes and caters for local and global events, making her a standout in her field. Visit her website here.

And that, honestly, is kind of amazing.