The other side of the personal chef issue is for those that can afford to retain a private chef on a full-time basis it has never been easier. Many of the most famous chefs in the world supplement their income by providing a private service for select clients on an ad hoc basis but many well trained chefs are now finding that they can be better remunerated for working in the domestic service field as opposed to the high pressure world of restaurants and hotels.
The secret is to either specialise in one particular style of cooking, be it geographically specific or by providing a specific type of cooking - low fat, fusion or any other. But, conversely, the chefs who have little trouble in finding employment are those that can turn their hand to any style of cooking and any type of menu (but have their own specialities too).
A good chef in the private service field will have a portfolio of menus to fit every occasion. One drawback is however that there can be no room for kitchens tantrums in the domestic kitchen! No Gordon Ramsays here, no matter how brilliant. Diplomacy and tact are paramount as much as the preparation of wonderful food for the client.