Every chef has a starting point. For me, it was the pressure cooker world of restaurant kitchens. Before I became a private chef in Cornwall, I spent years behind the pass, working long shifts, getting shouted at, pushing plates, and learning what it really takes to survive in this industry.
It was not glamorous. It was not easy. But looking back, I would not change a thing. Those kitchens shaped me, sharpened me, and taught me lessons that I carry with me into every private dining experience I create today.
Discipline Comes First
One of the first things you learn in a top kitchen is discipline. It is not just about turning up on time. It is about being ready. Knives sharp, uniform clean, mind focused. Discipline is not something you switch on when service starts. It is built into every part of the day.
In private dining, it is exactly the same. There are no second chances when you are cooking for a client in their home. Everything has to be right first time, every time. That discipline I learned early on is what keeps my standards where they need to be today.
Respect the Ingredients
Good kitchens teach you to respect the food. If you are prepping a box of heritage carrots, you treat them with the same care you would give a fillet of beef. No shortcuts. No wastage. No laziness.
This is a principle I live by in every private dining menu I create. Whether it is a simple pea velouté or a slow cooked lamb shoulder, every ingredient deserves respect. That respect shines through on the plate, and guests can taste the difference.
Timing Is Everything
In a busy restaurant service, timing is critical. Dishes need to hit the pass at the same time, cooked perfectly, plated beautifully, and still hot. It sounds obvious, but coordinating ten plates, four courses deep, while the tickets are flying in, is an art in itself.
When I cook privately, timing is still everything. It is about knowing exactly when to start reducing a sauce, when to rest a piece of meat, when to dress a salad. Private dining is slower and more personal, but the timing has to be just as sharp if you want every course to land perfectly.
Calm Is a Skill
Top kitchens are intense places. The pressure can break people if they let it. One of the most valuable things I learned was how to stay calm. When the orders pile up, the equipment fails, or the steaks come back undercooked, the best chefs breathe, refocus, and find a way through.
As a private chef, that calmness is even more important. Guests feed off your energy. If you look stressed, they will feel it. Staying cool, keeping the kitchen organised, and moving with purpose makes every event smoother and more enjoyable for everyone involved.
The Power of Teamwork
Working a service with a great team is one of the best feelings in the world. Everyone has each other’s backs. Everyone pulls in the same direction. It is fast, it is focused, and when it clicks, it is like a well oiled machine.
Private cheffing is more solo, but the lessons of teamwork still apply. I work closely with suppliers, clients, event planners, and sometimes a small service team. Communication, trust, and shared standards are what make a private dining experience feel seamless.
Attention to Detail
In top kitchens, it is the little things that separate good from great. The way a sauce is wiped clean on a plate. The evenness of a dice. The seasoning of a dressing. Every detail matters, because when you add them all up, they create something special.
That attention to detail is what I bring to every private dining event. From sourcing the best local ingredients to designing handwritten menus to matching wine recommendations, it is about creating an experience where every part feels cared for.
The Importance of Humility
One of the toughest lessons in kitchen life is humility. No matter how good you think you are, there is always someone better. You will make mistakes. You will get shouted at. You will be pushed out of your comfort zone. And that is how you grow.
In private dining, humility is just as important. Every event is a chance to learn, to improve, to refine. I never assume I know it all. I listen to feedback, watch how guests react, and always look for ways to make the next experience even better.
Gratitude for the Craft
When you have worked the kind of services where you barely see daylight, it gives you a real appreciation for the craft. Cooking is hard. Hospitality is hard. But it is also one of the most rewarding things you can do.
Today, when I step into someone’s home to create a private dining experience, I carry that gratitude with me. It is a privilege to cook for people. To be part of their celebrations, their milestones, their memories.
Looking Back, Moving Forward
The years I spent in restaurant kitchens were not always easy, but they were vital. They gave me the skills, the mindset, and the resilience to build a career I am proud of. They taught me how to bring the best out of myself and my ingredients. And they gave me a deep respect for this craft that will stay with me for life.
If you would like to experience a private dining event shaped by these lessons and built around Cornwall’s best seasonal produce, book your experience today. I would love to bring a little of what I learned behind the pass to your table.
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See you at the table 🍽️