Personal chefs are not recognized as caterers. They don't work in commercial kitchens, and they usually don't have experience cooking for and serving very large groups of people.

There is a great amount of variability in the skills that personal chefs have. Some personal chefs are self-taught and have never worked in professional kitchens; others have graduated from excellent culinary schools and have a lot of cooking experience.

In an effort to raise the level of qualifications in this growing and unregulated field, several trade organizations in the United States certify chefs. The U.S. Personal Chef Association (www.uspca.com) will certify personal chefs who meet the educational and experience guidelines it has established. Members need at least two years of eligible work experience, must have a current ServSafe certificate for food handling from the National Restaurant Association, and have to pass the USPCA written exam.