33-year-old left fine dining to become a private chef. Now she works up to 25 hours a week and makes 'the same income'—'I really enjoy the freedom'
Cintia Diaz, 33, left fine dining to become a private chef in New York City. She says it's helped her work-life balance, as she works 20 to 25 hours a week now.
TL;DR
- Cintia Diaz moved to New York City in 2013 with no prior professional culinary experience.
- She worked various roles in restaurants, including server, bartender, maître d', and host.
- Diaz pursued degrees in hospitality management and culinary arts to become a private chef.
- She now offers meal prep and private dinner services, averaging four to five meal prep clients and two to three private dinners per month.
- Additionally, Diaz teaches cooking classes for children through a culinary education organization.
- She values the flexibility, creative freedom, and direct client contact offered by her current profession.
- Diaz works approximately 20-25 hours per week, compared to 50-60 hours when juggling restaurant work and college.
- Her income as a private chef allows her to live comfortably in New York City.
- She finds fulfillment in cooking and meal prepping, viewing it as a creative outlet and a form of self-expression.