wanna-be recruitment agencies

Placement Agencies often fail to represent culinary employment correctly. Over the last twenty years, especially with the expansion of the internet, social media and online opportunities have enabled a slew of self-acclaimed recruitment agencies to interact with HNWI (high-network individuals) – a term I despise. Their advertisement methods and some of these “recruitment announcements” are stuffed with verbiage to impress.

As a private chef for nearly forty years, I have often interacted with “agencies” that display an attitude of being “in charge” while providing a minimal understanding of my actual duties and responsibilities. Besides my qualifications, experience, and adaptable personality, as a team member in the position to prepare food for my clients, I am about as close to the principal as their direct family, doctors, and anyone entrusted with care and privacy. My duties as chef extend beyond shopping, preparing, and cooking – my participation extends beyond the kitchen.

I have ended up in some “trial cooking” in residences where the principal tried to confine me to a tiny, windowless side room, claiming food fumes and noise were unacceptable. That disregard for eating quality often matches an absurd body-food relationship. Void such households; they are toxic and ungrateful. Agencies should not represent these clients; they “burn” through staff and are impossible to please. But these recruiters care foremost for the “bonus,” which jeopardizes solid placement.

Let me set the context of why I am writing my opinion here: I have a nearly unmatched resume by most chefs on this level. My culinary journey has enabled me to understand the service required to lead a team, from a formal state gala banquet to preparing romantic, intimate tete-a-tete dinners when my principal impresses his loved one. I fly ahead of the family to set up a vacation home independently or am the trusted soul to lead a medical team through an arduous recovery with nutritious meals. I know enough about modern health science, traditional medicine, and biology to communicate cancer foods, organize recovery programs, and implement diet restrictions. My participation in research, setting up hotel kitchens, creating and implementing spa menu concepts, and even teaching culinary students are well-rehearsed norms. Learning is a must!

When I have a representative of a pop-up recruitment agency on the phone or during a quick Zoom meeting, I can’t help but wonder how they attained this position and are now interviewing me. Immediately, I realized that the other side needed more comprehension of what the job was actually about. Often, they pretend that the “secrecy” of their client is of utmost importance, and during a brief interchange of questions, an immediate sense of “I have something you want” develops. As much as they contain to learn about me, I now know about them. These secrecies feel awkward in reflection of my solid references.

Let me be frank about some bullshit floating around by agencies terming their ads with “looking for Michelin-level chefs…” Michelin recognition is given to a restaurant or a team, never to a chef. This prestigious acclaim is for excellent teamwork, which is very difficult to obtain under the leadership of a head chef in recognition of the superiority of an entire menu developed. If anyone currently works in that hotel that in 1980 received that recognition; you cannot claim today to be a Michelin chef. Otherwise, anyone working there now would equally claim to be a Michelin-awarded bartender or dishwasher. It’s utter nonsense!

I have entered impressive residences with so-called Michelin chefs as their current private chefs; boy, they can be messy, unorganized, and undeserving to be highlighted with this fake title. You are dealing with an imposter if you see “Michelin star chef” on a resume! I have had agents telling me I was underqualified since their client were looking for a Micheline star chef to hire… Besides the insult, I must remind myself that I have guided three restaurants to achieve this qualification. Yet, I am NOT a Michelin-star chef!

In moments like this, I should counter that I have been awarded achievement accolades for my culinary talents. Still, true to my personality, I want to be hired for my personality, for my deep-rooted care for any principals that will engage me because I bring aboard a heap of knowledge about health, nutrition, and culinary talent of cooking from Mediterranean delicacies to Asian fusion concepts that inspire joy and a newfound love for healthy eating. These temp agency representatives have yet to realize excellence and understand beyond their limited culinary perspective how to match fitting recruitment. They often appear arrogant and in charge.

As a private chef, I distinguish between two basic categories of clients: New money and old money. Old money has style: I leave it with this!

Last week, I responded to an ad posted on LinkedIn and, after some research, realized that five different recruitment agencies were “hunting” for the exact placement with competing advertisers. One of the “job listings” actually had been “filled” – I assume this is more of a “fishing expedition” and not a serious job search. Although the job market can be challenging to maneuver, my recommendation to chefs who have a solid resume: if you don’t have a direct relationship with the headhunters and merely brush through ten-minute interviews with “agents” that don’t inspire, being informed and compassionate about the job they are trying to fill; Let them know how you feel.

Chef: Aim to be hired for the qualifications you can fulfill and the genuine passion you will bring aboard, not because of titles, past celebrity interactions, or grand mansions your career lists in your resume. Money is no good reason to accept a position that “feels” demanding. You will only set yourself up for being a short-term “showcase” and replaced as soon as your few essential dishes become repetitious. If an agency will not tell you from the first “call” who your employer will be, it’s not a job for you. Your first question should always be: Why did the last chef leave this “incredible” position… To the agencies posting that “overtime” and flexibility are required: We have strict US labor laws. If a fantastic client needs me to be aboard beyond my duties, let me be the one realizing my kindness and offer the extra required input to keep the ship sailing! Yes, private chefs work way beyond time, duty, and cooking… I love my job!

These wanna-be agencies are focused on getting the commission; they often do not care about you! Find the few headhunters on the market who have been there for the ages. They know their clients well, have a deep-rooted trust in the people they represent, and will send you a birthday card, share a kind word beyond a primary contract, and check in on you to make sure you are okay. Stay loyal to them; they will be faithful to you.

Cheers,

TCMchef Raphael