Sara, Private Chef at Compass Diversified: Advize Career Interview
A culinary school graduate's journey from a thousand-hour externship and Los Angeles restaurant experience to a private chef position at Compass Diversified reveals a dynamic career path.
The role involves preparing meals for fifteen to twenty people, encompassing a range of tasks from prep work and dishwashing to maintaining a spotless kitchen.
A typical day includes early morning preparation, breakfast service (7:30-9:30 AM), lunch preparation, and lunch service (12:00-2:00 PM).
Success in this field requires organization, meticulous hygiene, and teamwork, though time management presents a significant challenge.
The work offers creative freedom and a chance to express passion for food, but the demanding nature and potentially low pay should be considered.
Entry-level positions such as prep cook or dishwasher offer valuable experience, and diligent study habits, consistent practice, and seeking clarification are vital for success in culinary education and the industry.
Advizer Information
Name
Job Title
Company
Undergrad
Grad Programs
Majors
Industries
Job Functions
Traits
Sara Mehravar
Private Chef
Compass Diversified
Institution of Culinary Education
General Studies / Not Applicable
Restaurants & Hospitality
Creative
LGBTQ
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Career Path of a Private Chef at Compass Diversified
After graduating from culinary school in 2020, the interviewee completed a "thousand-hour externship at West 13" and worked in Los Angeles restaurants before seeking private chef positions. A school email led to an interview process involving cooking demonstrations, ultimately securing their current role as a Private Chef at Compass Diversified.
Main Responsibilities of a Private Chef at Compass Diversified
Sara's main responsibility as a private chef at Compass Diversified is "to cook breakfast and lunches for about 15 to 20 people," but the role also encompasses significant independent tasks like "prep work," dishwashing, and maintaining a meticulously organized kitchen.
A Day In The Life Of A Private Chef At Compass Diversified
A day for Sara, a private chef at Compass Diversified, varies depending on the day, but typically involves early morning deliveries and preparation, followed by breakfast service ("seven 30 to nine 30"). After a lunch prep period, Sara then serves lunch ("12 to 1230 to two o'clock"), concluding their workday.
Most Important Skills For A Private Chef At Compass Diversified
Sara, a Private Chef at Compass Diversified, emphasizes that "organization is the key," especially for solo work, highlighting the importance of meticulous hygiene and sanitation practices to prevent foodborne illness. The high-pressure kitchen environment also necessitates strong teamwork skills when collaborating with others.
Biggest Challenges Faced by a Private Chef at Compass Diversified
Sara's biggest challenge as a private chef at Compass Diversified is "being on time and managing time," especially since she works independently and must prepare meals for numerous people. This necessitates constant attention to food safety protocols, including proper storage and separation to prevent contamination, adding significant complexity to the role.
Favorite Parts Of Working In The Culinary Industry As A Private Chef At Compass Diversified
Sara, a Private Chef at Compass Diversified, enjoys the creative freedom their industry provides, stating that it allows them "to be creative" and fosters "passion" for their work. This creativity and resultant happiness are key aspects of what makes the job fulfilling.
What Type Of Person Thrives In The Culinary Industry, According To A Private Chef At Compass Diversified
To thrive as a private chef, a deep passion for food and creativity is essential; the work requires someone who "is so like, passionate and crazy about food," finding happiness in the process of food creation.
What a Private Chef at Compass Diversified Wishes They Had Known Before Entering the Culinary Industry
Sara, a private chef, reveals that the culinary industry's high-pressure environment and the challenge of catering to diverse palates were far more demanding than initially perceived; the compensation, especially in restaurants, is also a factor to consider, as "the pay is not great."
Entry-Level Positions for Aspiring Private Chefs
Sara, a private chef, highlights that entry-level culinary positions for undergraduates include "prep work" and even "dishwashing," emphasizing that a passion for the field can lead to advancement. Many successful chefs started at the bottom, gaining experience in either the kitchen ("back of the house") or front-of-house operations to determine if a culinary career is a good fit.
Significant Career Lesson From a Private Chef at Compass Diversified
Sara's significant career lesson centers on the critical importance of time management and organization, learned through experience in the demanding culinary industry; the need to "clean as [one] go[es]" directly impacted food quality and workplace efficiency, highlighting the practical application of organizational skills in a professional kitchen.
College Experiences That Helped a Private Chef at Compass Diversified Succeed
Sara, a private chef, attributes their success to diligent study habits, actively seeking clarification from instructors ("if there was a subject that I wouldn't understand, I would...ask my teachers"), and extensive self-practice, mastering techniques through repetition ("practicing a lot...over and over again until I master that"). This dedication to consistent learning and practice directly translates to the precision and skill required in their culinary career.
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