A Day in the Life as a Private Chef

5:30 AM – The Alarm Rings

I “accidentally” snooze it.

6:00 AM – The Alarm Rings Again

It snoozes itself… obviously.

8:00 AM – Full-Blown Panic Mode

I shoot up in bed, realizing I’ve overslept (again), and sprint to the kitchen. Kettle on, fridge open, energy drink in hand—coffee and energy drink combo? Done. Do I regret my life choices in this moment? Slightly. But survival mode is activated, and that’s all that matters.

All jokes aside… having a solid morning routine as a private chef is actually pretty important. The pressure of this job means that before the day even begins, my brain is already running at 100km/h, overthinking menus, logistics, and whether I’ve forgotten some crucial ingredient. And before I know it, I’m stressed—before even having my first sip of coffee.

To avoid total burnout before breakfast, I make a point of sitting outside with my coffee and food (which, on most days, is a boring bowl of porridge, and on rare occasions, eggs on toast). This small ritual helps me wake up properly, breathe, and get my thoughts in order for the day ahead.

Now, there are three types of days I could be having:

1. Admin Day – The “boring but necessary” stuff.

2. Prep Day – Where the real work begins.

3. Event Day – Go time.

Admin Days: The Side of Being a Chef No One Talks About

Most people think private chefs just cook all day, but let me tell you—if I had a rand for every hour spent on admin, I’d be sipping cocktails on a beach instead of writing this blog.

Admin days are spent behind my laptop, answering emails, liaising with clients, and doing all the behind-the-scenes planning that makes an event look effortless. One of the best parts? Menu planning. This is where I get to be creative and design menus that match each client’s vision. Whether it’s a fancy Italian Summer Night or a laid-back Greek Tapas Evening, I love putting together dishes that bring themes to life.

It might sound silly, but when food is your passion, something as simple as designing a menu feels like an art form. There’s so much more to it than just picking dishes—it’s about crafting an experience that people will remember.

Prep Days: The Calm Before the Culinary Storm

Prep days are where the real magic happens (and where I realize just how much chopping is involved in this job).

First up: The Shopping List. Because nothing is worse than being halfway through prep and realizing you forgot something crucial (cue internal screaming). Some days, I’m hunting down fresh seafood, other days it’s prime cuts of meat or specialty ingredients that require visiting multiple suppliers.

Once everything is stocked, it’s go-time. Depending on the event, prep could mean slow-cooking meats for hours, making fresh pasta, creating marinades, or getting all the elements in place so that on the actual day, everything runs like clockwork.

There’s something oddly therapeutic about it, though. It’s long hours, sure, but seeing everything come together—knowing that soon, these prepped ingredients will become something spectacular—is what keeps me going.

Event Days: Where the Real Fun Begins

Event days are chaotic, fast-paced, and require me to be 100% on my game.

Every event is different—one day, I could be in a luxury lodge, the next, I’m setting up a pop-up kitchen in the middle of the bush (hello, unpredictable cooking conditions). But no matter the setting, one thing remains the same: timing is everything.

From the second I arrive, it’s a race against the clock. Everything has to be plated perfectly, the courses need to flow seamlessly, and most importantly, I need to keep my cool when unexpected hiccups happen (because trust me, they always do).

The best part? Watching people enjoy the food. That first bite, that smile, that moment when a guest looks at you and goes, “Wow.” That’s what makes all the early mornings, late nights, and caffeine-fueled chaos so worth it.

Final Thoughts

Being a private chef isn’t just about cooking. It’s about creativity, problem-solving, and making every meal an experience. Whether I’m brainstorming menus, prepping ingredients, or serving a five-star meal under the African sky, every day is an adventure. And honestly? I wouldn’t have it any other way.