Being a private chef in Cornwall isn’t just about cooking—it’s about managing energy, time, and expectations. The industry is relentless, and for years, I pushed myself to the absolute limit. Long hours, late nights, and squeezing in every booking I could manage. But recently, I’ve realised that working hard isn’t the same as working smart.
It took me years to understand that constantly running at 100mph isn’t sustainable. Passion alone doesn’t stop burnout, and if you want to have longevity in this game, you have to find balance. Here’s how I’ve started adjusting my approach, without sacrificing creativity or quality.
1. Learning to Say No
For years, I took on every single opportunity that came my way. Private dining bookings, commercial work, events, brand collaborations—you name it, I said yes. But I soon realised that saying yes to everything often meant saying no to myself—to quality time, to recovery, to headspace.
Now, I focus on quality over quantity. Taking on the right projects instead of trying to do everything has allowed me to put more energy into bespoke menus, meaningful collaborations, and giving my clients the best experience possible.
2. Prepping Like a Pro
One of the biggest game-changers in my workflow has been better preparation. A dinner service should feel seamless, but that only happens when everything behind the scenes is locked in tight.
Example: When I prepare Six-Hour Cooked Lamb Shoulder with Flatbreads and Pickled Cabbage, I know that timing is everything. I slow-cook the lamb well in advance, so when it’s time to serve, I can focus on plating and flavour instead of scrambling at the last minute.
3. Making Time for Recovery
For years, I thought rest was a luxury. But when you’re constantly overworked, creativity suffers. Now, I schedule downtime like I schedule bookings—it’s non-negotiable.
That means stepping away from the kitchen, spending time with family, heading outside, and actually switching off for a bit. I used to think taking time off meant I wasn’t working hard enough. Now, I know that when I come back, I’m sharper, more focused, and ready to cook my best food.
4. Trusting the Process
Running a business isn’t just about cooking—it’s about efficiency. I used to think that handling everything myself was the only way, but I’ve started refining my workflow, so I’m not constantly firefighting.
That means outsourcing admin, setting better boundaries with bookings, and investing in better equipment. Even something as simple as upgrading my prep tools has saved me hours in the kitchen.
5. Cooking Smarter, Not Harder
Some dishes take hours, others take minutes—but the key is knowing where to spend time where it really matters. Some of my favourite recipes from A Private Table are deceptively simple but packed with flavour.
Example: Mackerel Pâté with Sourdough and Green Sauce—quick to prepare, stunning to serve, and an instant crowd-pleaser.
6. Respecting the Fire, but Not Letting It Burn Me Out
I love this industry. I love the pressure, the creativity, the way food brings people together. But what I’ve learned is that balance doesn’t mean doing less—it means doing things differently.
It’s about protecting creativity, preserving energy, and making time for what matters most—both in and out of the kitchen.
If you’re feeling the heat—whether in hospitality or any other industry—take it from me: working smarter will always get you further than just working harder.
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