Why a private chef?

So i guess before we start i should kind of clarify what i mean by private chef. The title can mean a multitude of different things, i simply view it as a self employed chef who isn't tied down by employment.
I define myself as a mobile chef, some days i will cover restaurants like an agency chef, some days i will be doing private events for clients, some days it may be a bit of food styling for a TV advert.
Now with the way things are as we approach 2025 i have seen quite a change in how restaurants operate the day to day. It has a feel of surviving the day with 2 chefs, rather than lets really wow our customers. It's sad, it's also very demotivating as a chef to be told to "Just get through the day" I am not naive, i see the staff shortages, i see the budget cuts. i also see the other demotivated chefs, there is no fight left in them.
Up to a few years ago, i was a head chef, i always had this speculate to accumulate mindset. My chefs had the hours, i had the chefs, we were all striving for the best we could do, i would fight for them, i would fight if anything were to jeopardise our success.
So i am at a point where now i am thinking "Michael, maybe you're just old and this is what it is now" but truth be told, I can't fight it, i don't want to fight it. It got me thinking that i got out at the right time.
A slight curve ball here but stick with me, i was thinking about all of the newer business and it hit me, they are all middle men businesses. so Uber largest taxi firm but with no taxis, Air BnB largest hotel business with out any hotels, even amazon private selling etc. My point is that everyone just wants everything easier and to cut out as much of the fat as possible.
Chefs and restaurants will be pushed more and more as it's an "old school" thing these days, it's more about convenience, did we forget Just Eat?
I can honestly see a future of all chefs becoming self employed at some point. staying mobile, working when they like, taking work from the highest bidder so to speak. Can you imagine speaking to your children and telling them that "Oh Daddy used to work 75 hours a week but only get paid 45 and it wasn't a lot of money" they would think you grew up in the 1920s
It must be said that just downing tools isn't exactly easy, starting your own chef business and building an empire isn't for everyone, but it is something to think about. anyone with a trade or skill needs to not take that skill for granted.
If becoming a mobile chef like me is something you might consider in the future, consider downloading our free E-Book below.
Look after yourself
Michael
Free E-Book here
