Ive been working mostly fine dining for over 13 years- mainly in pastry (because I prefer the pace- not bc I like baking). Have about 2 years in between doing catering and hotel banquet as well. Though cooking is my true passion, I never liked many aspects about the industry- especially the hours and the low pay. (Never had a desire to advance because I knew the hours would increase as well) I recently was presented an opportunity to be a full time private chef for a single man with occasional days serving his two preteen boys and his mother at his home. I am excited because I think this type of work may suit my more introverted and laid back personality. I like working alone and unsupervised and tend to be a little bit less organized than many A type perfectionist chefs Ive worked with. I also feel stuck in that niche as Ive hit a plateau as far as advancement (no desire to move up). Is the private sector as demanding as restaurant or is it the dream job I think it is? (the gentleman just wants great home cooked meal- nothing fancy) He won't be around a whole lot either- just for dinner time. Any one with a similar experience as me have any tips?