Why Singapore Chefs Are Gradually Moving to Becoming Private Chefs
by Siti Zawani
@ 28 Aug 2015
Many local Singaporean chefs have started exploring the private adventure. Being a private chef nowadays means cooking at someone else’s house – cooking a menu that is different from the restaurant and more personal. Many chefs even prefer working as a private chef, as the benefits are for many overweigh. Chef Joan Cabot says that “it’s more personalised and focused on the customer’s needs. It’s a one-to-one relation, when you work with a company it’s more restricted.” Discover the trend at
https://goo.gl/tO3oOS
