Many personal chefs enter the business after burning out on the demands of restaurant work. As a result, many personal chefs enjoy making their own schedule, avoiding the late nights, long hours, and weekends of restaurant service.
Though personal chefs don't work in their own homes, they don't travel that much. They will have to visit a grocery store every morning for fresh meats and produce, but most of the hours of each workday will be spent in one or two kitchens. Freezer space, pantries, and stoves obviously won't be as large as those in a commercial kitchen, but work spaces are generally more inviting and homey than those in the back of a restaurant. Personal chefs work entirely on their own, with little supervision by their clients. In most cases, their clients will be at work, allowing them to create their meals, and their messes, in private.
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