The Food Chain

This week, Ruth Alexander is exploring the growing market for professional home cooking and asking whether you’re guaranteed the luxury experience you’re paying for. She speaks to private chef Juliana White, also known as Plate in Progress, about what it's like to cook for the rich and famous in The Hamptons, a summer destination for affluent New York residents. Kate Emery, founder of Amandine International Chef Placement in the south of France, tells Ruth how she handles the big personalities of chef and client, and discusses the demand for private chefs from the middle classes. We talk to one of the newer types of customers, John Holt, about why he's happy to spend handsomely to hire a private chef for an evening, and why it isn't always a success. Italian-born Marcello Ghiretti treats Ruth to some breakfast, and explains the issues surrounding private chefs and professional standards.