After 12 years working in fine dining kitchens, I got blessed with an opportunity to be a private chef for a wealthy single man with two kids that are their part of the week. So far it has seemed pretty easy- compared to the grind of the restaurant. I find myself, however questioning whether this line of work should be THIS laid back. He goes out to restaurants when his kids aren't there, yet wants me to still make dinner. I end up throwing away a lot of food (money). He also took like two weeks off to go away on a personal trip during the holidays and never really told me about it (Most communication between him and me go through the assistant). She, herself, wasn't told either. He's Jewish, btw and I don't know if this is relevant but what am I supposed to do when he is gone? I find planning a menu is very easy and quick for me to do and though I do type one up each week, I don't always follow it. I have been advised to find things to do like organize kitchen, shop etc, but how much organizing/shoppin/planning can I possibly do? I am not complaining by any means- just a little confused. Any personal chefs have any advise for me on how to be better at my job/seem more productive in this very laid back kind of work? I know he is ok with paying me when he's out as long as Im actually working. *this is my first job as a private chef and Im used to working my ass off for peanuts as well as dealing with micro-managers. I feel a bit nervous now that Im on my own managing myself and just want to show him that Im productive, though there isn't much to do when kids aren't there.